OT: Sous Vide Cooking

[nittany119]

Multi purpose tools are always great for saving space. Make sure it has precise temp control and that it circulates the water so that the entire bath is the same temp.

Thanks. Probably will try sous down the road, once I get the hang of it all.

 

[UncleLar]

Just got an instant pot and it has sous vide feature. Anyone ever try it on the IP?

Multi purpose tools are always great for saving space. Make sure it has precise temp control and that it circulates the water so that the entire bath is the same temp.

I wouldn't use it to sous vide for the reasons that Ranger Dan lists. There's no way its temp control is accurate enough because it doesn't circulate the water.

On the other hand, Instant Pot does make a sous vide Immersion Circulator and it's a pretty good entry priced model.

 

[The Stan]

Using an instapot for sous vide would be okay for certain applications. For something like a pork shoulder, where the temp isn't as critical, it would be fine. For eggs , scallops, or even steak, it probably wouldn't be great. For something like a chuck roast, where you might want to cook at close to 130, for an extended time, it could be dangerous if you are off by a few degrees.

 

[nittany119]

Using an instapot for sous vide would be okay for certain applications. For something like a pork shoulder, where the temp isn't as critical, it would be fine. For eggs , scallops, or even steak, it probably wouldn't be great. For something like a chuck roast, where you might want to cook at close to 130, for an extended time, it could be dangerous if you are off by a few degrees.

Thanks to all. I first have to master the regular cooking on it, then get more ambitious.

 

[The Stan]

Made Chuck roast this weekend again. Coated it with dry ranch seasoning before bagging. 32 hours at 132... .. Then seared with torch. Easy combination to do inside, with virtually no smoke.

Better than any prime rib I have ever had.

 

[ftlpsu]

Made Chuck roast this weekend again. Coated it with dry ranch seasoning before bagging. 32 hours at 132... .. Then seared with torch. Easy combination to do inside, with virtually no smoke.

Better than any prime rib I have ever had.

The torch does magic

 

[tboyer]

I just don't get Sous Vide for steak. Basically stewing it at 135 and then a blowtorch -- it works, but you get far better texture with a really hot grill. Same with a lot of stewing or braising processes -- just use your range if you have a decent simmer burner. And a smoker is going to produce bark like sous vide never could.

I do really like Sous Vide for roasts. You can do cheap lean meat (top round roast or rump roast or even tri-tip) and get it tender AND rare. But you still have to fry it in cast iron or put it under a burner or on a grill to put some surface texture on it.

 

[Lion78]

Ash Wednesday, needs fish. Two beautiful 5 oz. pieces of sea bass. Only way to cook is sous vide.

 

[The Stan]

I just don't get Sous Vide for steak. Basically stewing it at 135 and then a blowtorch -- it works, but you get far better texture with a really hot grill. Same with a lot of stewing or braising processes -- just use your range if you have a decent simmer burner. And a smoker is going to produce bark like sous vide never could.

I do really like Sous Vide for roasts. You can do cheap lean meat (top round roast or rump roast or even tri-tip) and get it tender AND rare. But you still have to fry it in cast iron or put it under a burner or on a grill to put some surface texture on it.

For steak, I sear with cast iron on a grill. I've been trying to figure out a way for my son to cook in an apartment. He seared in a cast iron pan and set off smoke detectors. For steak, I get a thick steak, and cook at 127... It is perfectly on the low end of medium rare for about 1.75" with about 1/8" sear/crust on each side, there is no way to match that consistency on a grill.

I agree with the bark on a smoker, but again with sous vise, you can get the perfect consistency and juicyness everytime.

 

[UncleLar]

I just don't get Sous Vide for steak. Basically stewing it at 135 and then a blowtorch -- it works, but you get far better texture with a really hot grill. Same with a lot of stewing or braising processes -- just use your range if you have a decent simmer burner. And a smoker is going to produce bark like sous vide never could.

I do really like Sous Vide for roasts. You can do cheap lean meat (top round roast or rump roast or even tri-tip) and get it tender AND rare. But you still have to fry it in cast iron or put it under a burner or on a grill to put some surface texture on it.

I get 2"-2.5" cuts (almost a roast). Trying to cook those on a grill is problematic.

 

[Ranger Dan]

I just don't get Sous Vide for steak. Basically stewing it at 135 and then a blowtorch -- it works, but you get far better texture with a really hot grill. Same with a lot of stewing or braising processes -- just use your range if you have a decent simmer burner. And a smoker is going to produce bark like sous vide never could.

I do really like Sous Vide for roasts. You can do cheap lean meat (top round roast or rump roast or even tri-tip) and get it tender AND rare. But you still have to fry it in cast iron or put it under a burner or on a grill to put some surface texture on it.

Maybe you don’t understand SV, but it’s not stewing or braising unless you add liquid to the bag. I would argue that steak is the best use of SV. You get exactly the same doneness throughout the entire thickness. Comes out perfect if you know what you are doing.