I’ve been using my Sous vide more than my grill or smoker lately and didn’t want to derail the smoker thread. Here’s a NY Strip Roast I made last night.
Perhaps you can expand on the meaning/method of Sous vide for members who have not seen or don’t know about the process...
A sous vide device is used to heat a large container of water to an exact temperature. The device will continuously circulate the water to make sure it stays at the exact degree programmed. Food is then sealed in a plastic bag and dipped inside to gently poach for hours or even days until the meat has cooked to the desired texture or temperature. You can walk away, let it do its thing, and come back to perfectly cooked food. A Beginner’s Guide to Sous Vide for Wild Game, Part 1
Excellent explanation BCB FHC works so well when everyone shares in an open and giving, compassionate way.
I went to buy a sous vide machine around Christmas and the shelves were empty everywhere except for the really expensive ones. I’m looking to get one are any brands better than another?
I have an Anova (entry level one) from target. I think I got it on sale for $80 last year around Christmas. I bought my SIL one this year off Amazon and got the Instapot brand one on sale for $55.
I've had mine about a year now and up until last month I was just using a spaghetti pot. Now I have one of those sous vide 12qt containers w a lid on it. It's nice but not a necessity. If you dont have a vacuum sealer use 1 gallon freezer bags and get as much air out as you can. Then take a binder clip and clip the top of the bag to the lip of the pot to keep the food in place. Make sure whatever you're cooking is completely submerged.
Here is moose steak done in suvee for 3 hours then pan seared 1.5 minutes on each side. One of the best things I have bought for doing game meats that need to be cooked to precise temperature. I actually save all my shanks and front shoulders whole now and just cook in the suvee. Makes all tendons and stinging stuff like a nice piece fat you cut off a beef steak turns into like a gelatin that you can actually eat.
Not at all. Like some coffee? .. I'm thinking I'll have to look into this cooking method, sounds very interesting.
My first and only experience with Sous Vide was a 24 hour pork belly with a jalapeño jelly glaze. It was nothing short of amazing.
