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The Sous VIde Thread - Page 2

post #16 of 32
2/3/12 at 10:40am
Thread Starter 
467

10 minutes/85 with about a teaspoon of Riesling Auslese vinegar, some sugar, and a squirt of saltwater.
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post #17 of 32
2/3/12 at 10:47am
Dat tweezer.

Looks good. I should stop visiting the SV thread or I'll get too jealous.
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post #18 of 32
2/3/12 at 10:50am
Thread Starter 
Quote:
Originally Posted by b1os View Post

Dat tweezer.
Looks good. I should stop visiting the SV thread or I'll get too jealous.

LOL. It's good for pulling bags out of the water bath.

I think there are some cheap(er) Euro immersion circulators.
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post #19 of 32
2/3/12 at 10:53am
Quote:
Originally Posted by AEK View Post

LOL. It's good for pulling bags out of the water bath.

I think there are some cheap(er) Euro immersion circulators.
That's what your hand is for, pussy.

Yeah, I'll have to think about it. But still, I'd need a vacuum thingy, too, so I'm most likely looking at least at 400-500€. If I'm in a really great mood and get my FullTiltPoker cash back, I might get one...
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post #20 of 32
2/3/12 at 10:56am
Thread Starter 
Quote:
Originally Posted by b1os View Post

That's what your hand is for, pussy.
Yeah, I'll have to think about it. But still, I'd need a vacuum thingy, too, so I'm most likely looking at least at 400-500€. If I'm in a really great mood and get my FullTiltPoker cash back, I might get one...

There must be something like craigslist by you? That knocked the price of my sealer down a bunch. I got it barely used from some deli that was going out of business. I'd buy a new circulator, however.
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post #21 of 32
2/3/12 at 10:57am
Thread Starter 
Quote:
Originally Posted by b1os View Post

That's what your hand is for, pussy.
197
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post #22 of 32
2/3/12 at 11:21am
Quote:
Originally Posted by AEK View Post

There must be something like craigslist by you? That knocked the price of my sealer down a bunch. I got it barely used from some deli that was going out of business. I'd buy a new circulator, however.
Other than ebay we don't really have much. And still, used chamber seelers cost 700€+ over there...
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post #23 of 32
2/7/12 at 3:46pm
Do you really need a vacuum sealer for sous vide? I've seen videos on the net where someone just shoves the ingredients into a ziplock plastic bag, squeeze as much air out of it by hand, zip it up and throw it into the water bath.

Anyone have any experience with the equipment sold on this website: Fresh Meal Solutions?
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post #24 of 32
2/7/12 at 3:52pm
Sous vide = under vacuum. Call me when someone created a vacuum by simple squeezing.

It technically works, i.e. cooking in a water bath. But if you get an Immersion Circulator, get a vacuum sealer, too.
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post #25 of 32
2/7/12 at 5:28pm
Ideally I'd get one, but vacuum sealers can be pretty pricey so I was hoping I could get by without one. I'm just thinking about playing around with it at this point.

Anyone know what's the drawback of a DIY vacuum (via squeezing) to Sous Vide? Okay, stupid question alert, but what's the purpose of a vacuum in sous vide? Does it somehow aid in cooking the ingredients properly?
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post #26 of 32
2/7/12 at 5:43pm
Yes it certainly helps to cook properly. Vacuum = no air, no place for liquids to leak out. Also, not having a vacuum and doing long SV sessions might not be the best idea health wise. In fact, it's quite dangerous.
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post #27 of 32
2/7/12 at 7:24pm
If you submerge a ziplock under water with the top open, it will evacuate pretty much all of the air. Much closer to vacuum sealed than just squeezing it.
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post #28 of 32
2/7/12 at 8:07pm
My tap water happens to come out at about 130, so I fill up my dutch oven and cook my steaks sous vide and finish them in a skillet. Works very well.
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post #29 of 32
2/7/12 at 9:12pm
Ziplock is fine. The vacuum is not definitional to the technique, it is just part of the name. IMO, a bit more air is safer when it comes to anaerobic bacteria, and less safe when it comes to spoilage. Probably a wash overall.
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post #30 of 32
2/8/12 at 11:26am
Quote:
Originally Posted by Quatsch View Post

My tap water happens to come out at about 130, so I fill up my dutch oven and cook my steaks sous vide and finish them in a skillet. Works very well.
Quote:
Originally Posted by iammatt View Post

Ziplock is fine. The vacuum is not definitional to the technique, it is just part of the name. IMO, a bit more air is safer when it comes to anaerobic bacteria, and less safe when it comes to spoilage. Probably a wash overall.

i've done ghetto sous-vide this way and while i wouldn't recommend it for any of those 48-hour dishes, i've had good luck with fruits and veg by sealing them tightly in a double zip-lock along with some flavoring, then poaching them at a constant temp (sorry don't remember what it was). it's actually pretty easy to maintain a fairly steady low temp stove top for a relatively short time (30-45 min) by using a flame-tamer
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