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[Philly40]

I'll say it. Souv-vide steak is always better.

disagree,

won't appeal to authority, but I disagree

 

[grumble]

I just watched this documentary on minimalism and it's ruined gadgets like this for me. Which is too bad because it looks really cool!

 

[piratepwnsninja]

Fine, I'll join the Church of Sous Vide now.

 

[MacGurcules]

For those who own the 800W model- how many lbs of meat can you safely cook at once?

The wattage is mostly just about how fast it comes up to temperature. It'll run on a duty cycle that's maybe a quarter or a third of that to hold it. If you're using a relatively insulated container rather than a big stockpot or something, the overall capacity is limited more by circulation than heat output. Without help, it'll do at least as much as you can fit in a five gallon bucket as long as you can keep it covered. I've got a friend who did like four ten pound pork roasts with one in a twelve gallon cooler by helping it along with a little circulating pump at the other end.

 

[Applesauce]

For those who own the 800W model- how many lbs of meat can you safely cook at once?

I don't know, but the 800W's maximum water volume is 5 gallons vs. 3 for this new model. So whatever you can get in there without restricting circulation. As long as water is constantly moving around all sides of the bag(s) you are good.

 

[Unison]

I have a Sous Vide Supreme, but still jumped on this due to the great price.

 

[Nostremitus]

Thanks, ordered one for $69.

Having it shipped to my mom in the States.

 

[muu]

It's great for anything where you want a targeted temperature or a long cooking time without overcooking. Outstanding for fish. Smooth, custardy eggs. Sous vide carrots are amazing. Fantastically tender chicken.

Serious Eats has a great primer.

What recipes for fish are you talking about? The one time I tried SV salmon it was cooked but had the texture of raw, the combination weirded me out more than anything else.

 

[Nelo Ice]

So that's what sous vid is. I always wondered wtf was happening when I worked at a restaurant and always had to put eggs or meat in one of this containers.
Also may have to jump on this. I cook a fuck ton of bacon and chicken while I'm cutting and this sounds perfect.

 

[Shao Kahn Brewing a Stew]

I don't know, but the 800W's maximum water volume is 5 gallons vs. 3 for this new model. So whatever you can get in there without restricting circulation. As long as water is constantly moving around all sides of the bag(s) you are good.

It also changes the number of servings. 800W serves 7-8 people. 900W serves 8-11 people. I'll assume this new model serves 5-7 people.

 

[rtcn63]

The wattage is mostly just about how fast it comes up to temperature. It'll run on a duty cycle that's maybe a quarter or a third of that to hold it. If you're using a relatively insulated container rather than a big stockpot or something, the overall capacity is limited more by circulation than heat output. Without help, it'll do at least as much as you can fit in a five gallon bucket as long as you can keep it covered. I've got a friend who did like four ten pound pork roasts with one in a twelve gallon cooler by helping it along with a little circulating pump at the other end.

I'll probably be doing ~6lbs of meat at best, and time isn't an issue since I have no problem just letting it go on for so many hours.

I think I want one of these (for sandwich meat and steaks mostly), but would I be better off with the 800W for $110? Don't care for the multi-stuff since I don't plan on using the BT.

 

[ESBL]

Ordered. If you guys think sous vide makes the best steak ever, you need to reverse sear on the grill with some oak.

 

[sangreal]

This was announced at CES but I've been waiting for it to go up for sale

Again, if this is indeed 700WATT then it's a waste of money/time. I can buy the new one for $100 right now with a $60 off coupon from their website.

it's not new -- its on clearance because a new model was announced for release this summer

(in addition to the nano)

 

[Piggus]

Ordered. If you guys think sous vide makes the best steak ever, you need to reverse sear on the grill with some oak.

I usually reverse sear, then sous vide, then give it a quick final sear. Amazing every time.

 

[Abstruse Moose]

I just watched this documentary on minimalism and it's ruined gadgets like this for me. Which is too bad because it looks really cool!

Can you expand on this a little more?

 

[shira]

GabeN approved

 

[dallow_bg]

Ordered. If you guys think sous vide makes the best steak ever, you need to reverse sear on the grill with some oak.

I don't understand.
You have to reverse sear when doing sous vide.

I usually reverse sear, then sous vide, then give it a quick final sear. Amazing every time.

Reverse sear, then sous vide?

 

[Quonny]

Awesome. Just ordered. Thought these things were hundreds of dollars.

 

[mm04]

I had sous vide fried chicken for lunch and sous vide ribeye steak for dinner today. I made my mom, sisters and their husbands believers after I prepared for them 5 porterhouse steaks for Mother's Day. They were completely blown away by the quality and taste. The only reason why I even own a Joule is because of GAF.

 

[andrerobot]

I don't understand.
You have to reverse sear when doing sous vide.



Reverse sear, then sous vide?

You like reverse searing before (I don't do it), but you must sear after.

 

[Gibbo]

Love this device. I started off using it for steaks and chicken. But recently discovered that it's great for vegetables as well. Made perfectly cooked butter asparagus for dinner the other day!

 

[mm04]

Love this device. I started off using it for steaks and chicken. But recently discovered that it's great for vegetables as well. Made perfectly cooked butter asparagus for dinner the other day!

What was your time and temp for this?

 

[adamsappel]

Thanks! Bought one for my dad for Xmas.

Don't worry, a sous-vide can do a perfect well-done steak, ready to squirt some Heinz ketchup.

Actually, if you like (shudder) well-done steaks, this is great because at least it will still be moist and juicy, not dried-out leather.

You can buy the most expensive cut of meat at the supermarket and not have to worry about overcooking it. You can honestly get a top steak at home for a fraction of what you would pay at a restaurant for the same cut cooked to perfection. That to me is the biggest selling point.

It's even better for cheap cuts of meat, just cook them longer to break down the tougher fibers.

Here's the GAF Sous-Vide thread: http://www.neogaf.com/forum/showthread.php?t=1306543

 

[firehawk12]

Can you expand on this a little more?

Probably The Minimalists, which is a doc about a couple of guys who basically got rid of almost everything and go around promoting the lifestyle.

 

[dallow_bg]

You like reverse searing before (I don't do it), but you must sear after.

I honestly don't understand your sentence. Not being snarky.

You cook the raw meat via sous vide and sear after it's done.
That is a reverse sear.

 

[adamsappel]

I honestly don't understand your sentence. Not being snarky.

You cook the raw meat via sous vide and sear after it's done.
That is a reverse sear.

No, that is searing. Reverse-sear is when you sear the meat before you sous-vide, to give it extra flavor, but you then also sear after to give it crust.

 

[dallow_bg]

No, that is searing. Reverse-sear is when you sear the meat before you sous-vide, to give it extra flavor, but you then also sear after to give it crust.

That is not what has been traditionally called a reverse sear for years now. Reverse sear is searing after cooking to temp. The reverse of all traditional meat cooking. You don't even need to use a sous vide device for this.

That needs a new name.

 

[Hero_of_the_Day]

Not shipping 'til October? The fuck?

 

[adamsappel]

That is not what has been traditionally called a reverse sear for years now. Reverse sear is searing after cooking to temp. The reverse of all traditional meat cooking. You don't even need to use a sous vide device for this.

That needs a new name.

But that way doesn't even make sense. It's still a sear at the end of the (slow) cooking process, the same as sous-vide. There's nothing "reverse" about it. Searing at the beginning is reversed.

Inflammable means flammable?

 

[dallow_bg]

But that way doesn't even make sense. It's still a sear at the end of the (slow) cooking process, the same as sous-vide. There's nothing "reverse" about it. Searing at the beginning is reversed.

Inflammable means flammable?

The "reverse" is simply searing at the end rather than start yeah.
Normally you sear in the beginning in say a pan and finish in an oven.

I'm really scratching my head here lol
http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

Searing twice is... searing twice.

 

[jwk94]

Ya'll over here debating searing are killing me lol. So I had a beautiful moment with my Joule today. I normally can't cook chicken breasts. Either it's overdone on the outside and not done enough on the inside or the reverse. So, for the first time ever, I sous vide my chicken breast. Lord have mercy. It was juicy, tender, and moist.

 

[piratepwnsninja]

Going to be honest here, it wasn't the steak or chicken that sold me. In addition to the price, the video informing me that you can do creme brulee in it is what pushed me over the edge.

 

[MoogleMan]

Ya'll over here debating searing are killing me lol. So I had a beautiful moment with my Joule today. I normally can't cook chicken breasts. Either it's overdone on the outside and not done enough on the inside or the reverse. So, for the first time ever, I sous vide my chicken breast. Lord have mercy. It was juicy, tender, and moist.

That's the main reason I want a sous vide. I can never get chicken breasts right, which I need to stay eating because I'm a fat fuck and need to lose some weight.

I can cook a perfect steak every time, but chicken breasts just hate me.

This one seems really nifty for first timers. I really want a joule though.

 

[ponpo]

For those cooking bacon sous vide, what's the finishing method?

Don't sous vide (or like bacon for that matter) just curious.

 

[jts]

Signed up to get notified for when this goes rest of the world. My body is ready.

 

[jwk94]

That's the main reason I want a sous vide. I can never get chicken breasts right, which I need to stay eating because I'm a fat fuck and need to lose some weight.

I can cook a perfect steak every time, but chicken breasts just hate me.

This one seems really nifty for first timers. I really want a joule though.

Joule is life. They just released the new Joule White for only $179 too.

 

[gnomed]

Thanks gaf, now I have a Joule and an Anova. At least I can perfect veggies with my protein.

 

[ColdPizza]

I'll say it. Souv-vide steak is always better.
You want the a bigger "gradient" (more overcooked parts), then just sear a little longer.

Even with sous-vide, it will never get an outer crust as good as a non sous-vide steak. So, depending on your criteria for a steak, it's not always better.

 

[dallow_bg]

Even with sous-vide, it will never get an outer crust as good as a non sous-vide steak. So, depending on your criteria for a steak, it's not always better.

Why is that?
You can sear in a variety of ways from a pan, cast iron, hot fire grills, torches (like my fave, a Searzall torch), even deep frying.

If your crust isn't good enough, you're not doing it right.

 

[RichiRamjag]

Have two. Love mine.

Even with sous-vide, it will never get an outer crust as good as a non sous-vide steak. So, depending on your criteria for a steak, it's not always better.

That's rubbish. You can sear it however you want to get a nice crust. Grill, cast iron, torch.

 

[jwk94]

Even with sous-vide, it will never get an outer crust as good as a non sous-vide steak. So, depending on your criteria for a steak, it's not always better.

But why?

Why is that?
You can sear in a variety of ways from a pan, cast iron, hot fire grills, torches (like my fave, a Searzall torch, even deep frying.

What this guy said.

Actually maybe it's because with sous vide, it's not in the heat for as long?

 

[theepicoftyler]

Ya'll over here debating searing are killing me lol. So I had a beautiful moment with my Joule today. I normally can't cook chicken breasts. Either it's overdone on the outside and not done enough on the inside or the reverse. So, for the first time ever, I sous vide my chicken breast. Lord have mercy. It was juicy, tender, and moist.

Doing chicken breast is the main reason I use my Anova. I never knew chicken could be so juicy. It's incredible.

 

[RichiRamjag]

But why?


What this guy said.

Actually maybe it's because with sous vide, it's not in the heat for as long?

You can do a quick ice bath before you sear for that very reason.

 

[dallow_bg]

But why?


What this guy said.

Actually maybe it's because with sous vide, it's not in the heat for as long?

The biggest problem I see people have is not having a hot enough pan.

The sear and crust is the same, and using the different searing methods I mentioned all give you different subtle textures.

 

[Applesauce]

Joule is life. They just released the new Joule White for only $179 too.

I'm eventually gonna upgrade to a Joule. Hopefully black friday brings about a nice sale

 

[TheCochese]

I'm hoping this will lead me to eating more at home at lunch time. I've been wanting to save some money on a few days of the week, setting this up with BT on the phone would be perfect.

 

[The Jackdog]

can someone help me out with some questions?

-worth waiting on this one or getting a current model?
-am i charged when i preorder or when it ships?
-is there any accessories I should be buying for this?

 

[Afrocious]

Bought one because whatever.

 

[ColdPizza]

Why is that?
You can sear in a variety of ways from a pan, cast iron, hot fire grills, torches (like my fave, a Searzall torch), even deep frying.

If your crust isn't good enough, you're not doing it right.

But why?

What this guy said.

Actually maybe it's because with sous vide, it's not in the heat for as long?

Sorry, I'm going to defer to an expert in this field. There's too much energy spent trying to burn off any moisture from sous-vide, even if you thoroughly pat it dry. You're simply wrong.

If you want good crust, you reverse sear. If you want more even cooking, you sous vide.

It's true that the reverse sear was initially intended to mimic the effects of sous vide cooking, but as it turns out, the method is actually superior in one important way: searing. Sous vide steaks come out of their bags wet, which makes it very difficult to get a good sear on them, even if you carefully pat them dry. A steak cooked via the reverse sear will come out with a better crust, and thus a deeper, roastier flavor. That said, sous vide is even more foolproof than reverse-searing. It's virtually impossible to overcook a steak when cooking it sous vide, so if consistency is your goal, sous vide should be your cooking method of choice.

http://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html

I'm not saying you can't get a good crust with sous-vide, but typically it won't be as good as reverse searing, etc. Again, it depends on what your criteria is for a good steak.

Honestly, if I have the time my preferred method is sous-vide and then quick sear on a grate on top of a charcoal chimney, as seen here: https://www.youtube.com/watch?v=JB1x0O-bhrw

 

[adamsappel]

You do get charged immediately for this.

We're really starting to get pedantic about "best," "crust," "reverse," etc. Ultimately, sous-vide is just a damn easy way to get a fantastically-cooked cut of meat (among other dishes).