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The Sous VIde Thread - Page 19

post #271 of 278
Quote:
Originally Posted by otc View Post

The lack of external controls just seems idiotic.

My circulator has the ability to control via app...I haven't used it a single time. All I am doing is setting a temperature, a wheel is sufficient. I never need to vary it during a cook and I have like 5 different timers in my kitchen that I can use.

I use my connected Anova to schedule cooks to happen while I am at work so I come home to a meal ready to finish in less than 5 minutes and eat :) 

 

It is really helpful for the days where I have to stay late or on the rare occasion get to leave early, I can adjust when it starts cooking and view the results from anywhere. 

 

Even though I have the Anova I am really interested in the Joule,

post #272 of 278
What do you do with the vacuum pouches before you start cooking? It's just sitting around in room temperature water all day?
post #273 of 278
I don't do that for that very reason.
post #274 of 278
You could put in in a vat of ice water. Or even just fairly cold water if you use a cooler as a cooking vessel, especially if you maybe pre-packed a bunch of bags and froze them.

As long as the item isn't super sensitive to cook time, an extra hour or so should guarantee that the Anova melts the ice and gets up to temp.

But last thing I want to worry about in the morning is getting dinner ready...
post #275 of 278
The first Joules shipped today, can't wait to get mine and move the Sous Vide Supreme to backup duty.
post #276 of 278
Btw, putting frozen things into the sous vide totally works. I've put frozen steaks steaks in many times and it works perfectly. I also sous vide up a bunch of duck confit in dinner size portions and toss them into the freezer. Then in the morning I'll toss a frozen bag into the sous vide and set to 160. Perfect when I get home from work.
post #277 of 278
I find this is one of the more actually useful things these machines can do. Cook the meat sous vide. When it's done, freeze it, still in the vacuum-sealed bag. When you want to eat, chuck it back in a sous vide bath at 120 degrees. The contents will get up to temperature very quickly, especially if it's relatively thin, like a steak. Then brown it as normal.

I used to put way too much thought into what and when to thaw things. Typically, it would have to come out of the freezer the night before. And then it would still be at refrigerator temperature when it went into the pan. Using this method, I can go from decision to dinner in half and hour.
post #278 of 278
Quote:
Originally Posted by NaTionS View Post

What do you do with the vacuum pouches before you start cooking? It's just sitting around in room temperature water all day?

 

You definitely don't do that. You put it in an icebath. Or you use forzen food (I also put ice in the bath even if it is frozen to be safe)

 

I wrote a buyer's guide for connected sous vide cookers as well as vacuum sealers. Check it out here if you want to learn more about the topics. 

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