Sous Vide Geek

OK, I finally had a sous vide meal with my buddy Paul, I can see why geeks all over the world buy these things, some notes:

  • Buy a sous vide controller. The Anova immersion controller is less than $200, but the big boys get either a $1,000 Fusion Pro immersion controller or a dedicated water bath machine. Both Sweethome.com (a branch of the wirecutter.com franchise), America’s Test Kitchen (they do Cook’s illustrated) and Amazon reviews agree.
  • Get at least a 5cm thick steak (2 inches)
  • Cook at 132 degrees for 120 minutes
  • Use ping pong balls over the top to control temperature loss
  • Use a ice cooler for the water as it retains the water temperature way better than a pot
  • Vacuum Sealer. Invest in a fancy chamber vacuum sealer to you don’t lose juices but the thing is absolutely huge. Like many things, the better sealer matters. The VP-112S seems like a good choice. If you have trouble rationalizing this gigantic machine, use it to vacuum seal leftovers or your clothes for those camping trips or business trips šŸ™‚ although Both Serious Eats and Sweethome.com point out that you can also use the air displacement method and a simple ziplock bag. You basically put the item into water and the water pressure forces the air out of the top of the ziplock. Ā Cook’s illustrated liked the Weston Professional AdvantageĀ but thisĀ if you want a simpler heat sealer but this isn’t reviewed on Amazon.com
  • Sear the meat for two minutes flipping every 15 seconds. You an also use a micro flamer as well.
  • Or you should get a Komado grill and heat it to 600 degrees F to get a quick sear. Something like the Big Red is about 50% cheaper than the Big Green Egg and works just as well.

And for the true nerds a meat injector and poly science smoking gun are wonderful too.

I’m Rich & Co.

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