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  1. #11
    All Star Fisch's Avatar




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    add the cost of a vacuum sealer=ouch.
    I've done water cooking on the stovetop before when heating tins of sardines and stuff like that...lol.

  2. #12
    Myopic Riofan's Avatar




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    Quote Originally Posted by Fisch View Post
    add the cost of a vacuum sealer=ouch.
    I've done water cooking on the stovetop before when heating tins of sardines and stuff like that...lol.
    A vacuum sealer is not required and there are low tech and less expensive options out there.


    [ame=http://www.youtube.com/watch?v=IyfPfQY4krM]YouTube - Beer Cooler Sous Vide[/ame]

    Additional links:

    Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack | Serious Eats

    Sous-Vide 101: Low-Temperature Chicken | Serious Eats

    The Food Lab: Foolproofing the Perfect Rack of Lamb | Serious Eats

    Sous-Vide Steaks | Serious Eats : Recipes

    http://www.seriouseats.com/2009/12/n...tml#show-66299
    Last edited by Riofan; October 10th, 2010 at 11:11 PM.

  3. #13
    All Star Fisch's Avatar




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    I think it would be required as the main reason to use the bags and this technique is to inject as much marinade into the food in the shortest time possible while maintaining the high level of juice retention.

  4. #14
    Myopic Riofan's Avatar




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    I still stand by that it is not required since I've used the ziplock bag methhod before with success. It is preferred however as the vaccum sealed bags have less of a tendency to float.


    Thanks to a tip I gleaned a couple of weeks ago from Dave Arnold of the French Culinary Institute, achieving this is a snap. It uses the simple property of displacement. All you have to do is place your food in a regular zipper-lock bag, seal the zipper most of the way, then slowly dip it into a large volume of water, keeping the zipper-lock end above the water line.

    there you go: food sealed in a perfectly air-free environment.
    As you submerge it, air should be steadily squeezed out (sometimes a little coaxing is necessary), and the bag will conform to the shape of its contents. Once you get the the very top, seal the bag, and there you go: food sealed in a perfectly air-free environment.
    The Food Lab: Foolproofing the Perfect Rack of Lamb | Serious Eats

  5. #15
    All Star Fisch's Avatar




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    Cool, don't know if I would go through the hassle of making a homemade Sous-Vide, but maybe I'll give it a try one day.

  6. #16
    All Star Fisch's Avatar




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    Was at William Sonoma today and see they are jumping on the Sous-Vide bandwagon. Saw a cooking unit but didn't catch the brand. They also had T. Keller's cookbook too.
    I was in there to get their dish soap refills and a Breville 4 slice toaster, but they were out of the toasters in the store which sucked.

  7. #17
    Myopic Riofan's Avatar




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    I haven't seen Keller's book - I hear it's written for chefs but it's on my list for the food porn factor and to learn something more advanced once I get the basics down. I would also like to get my hands on his Ad Hoc at Home book.

    I'm currently reading Sous Vide for the Home Cook by Doug Balwin: Very straight forward. Obviously you can't compare the mathematician/home cook with the award-winning chef but it's a good starting point.




    A Practical Guide to Sous Vide Cooking


    The unit you saw at William Sonoma was most likely the Polyscience Immersion Circulator, it's similar to what you'd find in a restaurant application. WS is offering a 20-qt commercial stockpot and a Camwear Professional Container with the purchase. At $800 it's a little too rich for my budget + I already have a good stock pot.

    Polyscience Sous Vide Professional Immersion Circulator | Williams-Sonoma



    After my trial run with the crock pot method I decided to pull the trigger and get the SousVide Supreme.

    I couldn't be happier with the results.
    Last edited by Riofan; October 25th, 2010 at 10:57 PM.

  8. #18
    Myopic Riofan's Avatar




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    The chicken was very moist and full of flavor. The potatoes were perfect. Actual cooking was very much hands free except for the preparation and the final sear. The Port, the chicken, the potatoes were all very inexpensive, I can't believe how good everything tasted.

    I definitely want to try this again.

  9. #19
    Support the Fans SirJW's Avatar




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    Rio you are looking like a pro!

  10. #20
    Myopic Riofan's Avatar




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    Thanks JW, just a food lover. There are some great cooks @ LGK. I wish people posted some pictures of their creations.

    BTW here's a better offer on TV: $399 in case anyone is interested.

    • SousVide Supreme Water Oven
    • SousVide for the Home Cook book
    • Vacuum Sealer
    • 2 boxes of vacuum pouches*


    https://www.buysousvidesupreme.com/s...ppingCart.aspx

    *when you upgrade to the 3-payment plan
    Last edited by Riofan; October 26th, 2010 at 02:42 PM.

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