Zip loc bags, use the water technique to remove air.
FoodSaver also has some cheap options now, and their bags may be better suited for cooking in.
Zip loc bags, use the water technique to remove air.
Zip loc bags, use the water technique to remove air.
We used to use vacuum sealed plastic bags, but lately we've been using reusable silicone bags.
thanks guys
also wow, I kind of assumed ziplocs would melt in water that hot? shows what I know
I had to email support for my order number. They need a better store front.
I went ahead and just got the BT model. It was kind of an impulse decision to begin with, so getting a better version for cheaper sounds like the best way to go.
It's in big bold letters in the email they sent
I have every email I have ever received on my Gmail account since I opened it 12 years ago or so. Who deletes emails unless it is spam?I didn't save it. I didn't think it was necessary to save it. I assumed they had a normal storefront where I could log in to check the status of my order. Do you save the email w/r/t every order you make with Amazon?
Given the electronics involved, I'm not sure why a sous vide machine would necessarily have to be much more expensive than a high end Crock Pot.
I didn't save it. I didn't think it was necessary to save it. I assumed they had a normal storefront where I could log in to check the status of my order. Do you save the email w/r/t every order you make with Amazon?
My thoughts exactly.
Personally, I think this is just another fad like fondue and if sous vide is what you like, then more power to ya. I can see the appeal for tougher cuts of meat, but not for a better cut. I also don't know how people can say that leaving it in the water is ok because it doesn't get any more "done." Well, it's going to turn to mush because it's still breaking down as long as it's at a high enough temp; it's exactly how a slow cooker makes lesser cuts more tender. Too bad tender!=good steak.
My thoughts exactly.
Personally, I think this is just another fad like fondue and if sous vide is what you like, then more power to ya. I can see the appeal for tougher cuts of meat, but not for a better cut. I also don't know how people can say that leaving it in the water is ok because it doesn't get any more "done." Well, it's going to turn to mush because it's still breaking down as long as it's at a high enough temp; it's exactly how a slow cooker makes lesser cuts more tender. Too bad tender!=good steak.
You should read up more on how sous vide works, its not really "high temps" it goes into water for the temp you want, so if you want a medium rare steak the water goes to 135ish, the steak can literally not get anymore hot than 135.
My thoughts exactly.
Personally, I think this is just another fad like fondue and if sous vide is what you like, then more power to ya. I can see the appeal for tougher cuts of meat, but not for a better cut. I also don't know how people can say that leaving it in the water is ok because it doesn't get any more "done." Well, it's going to turn to mush because it's still breaking down as long as it's at a high enough temp; it's exactly how a slow cooker makes lesser cuts more tender. Too bad tender!=good steak.
I'm thinking this as well. Sounds like I'm getting an upgraded over the eventual Nano and I impulse bought it as well.I went ahead and just got the BT model. It was kind of an impulse decision to begin with, so getting a better version for cheaper sounds like the best way to go.
But if you keep a steak at 135 for an extended period of time wouldn't it cook more?
It would need higher temps to cook more? something cant just get hotter in the same temp water, as what it is. The steak cannot get any more done than 135*
But if you keep a steak at 135 for an extended period of time wouldn't it cook more?
But if you keep a steak at 135 for an extended period of time wouldn't it cook more?
The proteins will break-down the longer you cook it, but it will never get past the cooking temperature you set. Just a quick sear on both sides and you get a steak like this:
HYou can't see the appeal in an easy and dummy-proof way to cook? Even if you buy a 100$ cut of meat you have to prepare it correctly. I wouldn't trust myself to not overcook it, but this would do the work for me.
You should read up more on how sous vide works, its not really "high temps" it goes into water for the temp you want, so if you want a medium rare steak the water goes to 135ish, the steak can literally not get anymore hot than 135.
For a lot of people, cooking is hard and difficult and stress-inducing. I mean, look at all the threads we have on this board about people fawning over really expensive fast food that isn't very good, or people who have trouble even cooking a chicken breast. If a sous vide can help them get more comfortable with home cooking, then I think that's a plus.
I like to cook and I'm good at it, so a 100 dollar peripheral for very specific and rare reasons isn't that great of an investment for me like I assume you, but for a lot of people, this might mean they eat home cooked food, healthier food, and better tasting food that they normally wouldn't consume.
Sorta. Someone mentioned crock pots, and crock pots will continue to cook meat until it breaks down. The thing is, the crockpot is hotter.
With a Sous Vide, it's a bit different. The food eventually reaches an equilibrium with the water and will cease to continue cooking in the normal, crock-pot sense. It will still continue to change, the consistency can change, but not in the same sense as overcooking. That said, there's a several hour window for this and the food still good in the end.
Also, for those asking: Apparently pro Chefs use Sous Vide; they're the ones who invented it (hence the French name), so it is a more general technique than you might think.
Not sure if I should wait or get BT model. How useful would multi-step be? Or how is it different than just kind of track it yourself.
I have never, ever done anything multi step in the sous vide assuming you mean a mode where you dump things in there, and the cooker cooks at a certain temperature for a certain time, then automatically switches to a different temperature for a given time. I can't even imagine such a mode being useful at all.
There isn't a big difference between the 700W and 800W. It's just how fast both are able to hit their targeted temp. Once you hit the target temp, the wattage used are far lower just to maintain the temperature. I have no idea why the Nano is listed as 4 servings with the BT is listed as 8, there shouldn't be much difference based on the spec.
I wonder if the difference is with the pump strength that makes it 4 servings instead of 8.
I decided to just get a refund. Heard about problematic bluetooth issues with the BT model and already have a Sansaire
Anybody get an email confirmation for switching?
The bluetooth itself is not particularly useful (disconnects when I'm three rooms away from the kitchen). I just set the temperature directly on the machine and put an alarm on my phone.I decided to just get a refund. Heard about problematic bluetooth issues with the BT model and already have a Sansaire
I regularly cook chicken at 167°F and I've never had an issue with store bought ziploc bags.thanks guys
also wow, I kind of assumed ziplocs would melt in water that hot? shows what I know
Well now that theyre clearing out the old models for $60-90 off the Bluetooth for $70 isnt much of a deal
Wheres this deal?
Hey #anovafoodnerds, we've got a special offer for our friends & family; get our 1st Generation (800 Watt) Anova Precision Cooker for a ridiculously low price.
Is there anything else I can use besides plastic bags for sous vide?