The Sous VIde Thread - Page 3
I picked up a circulator and simple chamber vac and am starting off on sous vide. I've done oxtail - fantastic and have just started some beef short ribs. Love it so far. The ability to plan ahead and segregate the work is a really cool thing, IMO. Can't wait to do scrambled eggs this weekend as well as custard.
Just curious which model did you get? The Sous Vide Supreme, the Polyscience or something else?
I'm in the same boat you seem to be in: price is very much an object. A lot of the advice I have taken has come from Nathan Myhrvold, once CTO of Microsoft, now avid sous vide chef. What I have found, though, is that in most all cases I produce good results with a bags sealed by submerging them in my full kitchen sink and a sous vide machine made of a crock pot, a temperature controller, and a submersible water pump. I have friends with more expensive sous vide apparati, but it is hard at least for me to tell the difference. Sure, there's is somewhat more carefree, but also much, much more expensive.
I'd be interested to hear thoughts on charring. I have tried the torch, but found the flavor to be underwhelming. I have recently been setting meat virtually on top of hot coals, but this seems a little unceremonious after a very long sous vide session.
whether you SHOULD or not is another question. i've got a PolyScience sous-vide set up that i've been playing with and while it's kinda cool, i find it less than compelling.
We'll see how I feel in a year, but I'm loving it right now. Made a really basic custard this weekend and then froze it. One of the best I've ever had. I'll probably make several more batches this weekend.
I think it fits my cooking style pretty well. To be able toprep so much in advance and have it stay fresh makes preparing big/special meals so much easier.