Sous Vide , anyone use one ???

[Gunsmith]

My neighbor makes dinner at least once a week and her chicken breast are always amazing , super juicy and flavorful so I had to ask how she cooked it.
She uses a sous vide for cooking most all of her meat. I've heard of them before from people working in restaurants and just kinda figured they were big for a home kitchen but my neighbor's isn't much bigger than one of those hand mixers , she has a couple different containers depending on what she's cooking but says it works just as well if you are cooking 1chicken breast or 10.

Anyways , mine will be here is a few days if anyone wants to share any tips or tricks or recipes

 

[Sec-Training]

Fresh made chicken is grest onsous vide.
But reheating the chicken is still not as good.

It is easy, YouTube this stuff so many different review there

 

[produto]

Try chicken breast at 149/150/155°F till you find your perfect temperature,it made my bodybuilding meals better

 

[Virtuous]

Hi, it’s me, ya boy.

I’d bet cash I can throw down in the kitchen with the best on this forum.

Sous Vide is an excellent kitchen tool. precision in cooking temperature, forgiving timing, ability to infuse flavor without fats or oils (rubs, spices, marinades perform excellently in a vacuum seal to impart flavor in the meat), and remote control (most are Wi-Fi/Bluetooth enabled).

Hell, I’ve considered bringing it on longer work trips to cook in a hotel, since all you really need is a pot/plastic tub and an outlet.

Reverse seared sous vide steaks will change your life. Zero effort, nails temp. Not as great as a grill/smoker, obviously, but with 5 minutes of work for a perfect steak, it’s hard to complain.

 

[slesh]

Sous vide is the best! I went through a crazy phase during the dog days of Covid - was using it every night. Its the absolute best way to control the temperature of whatever you’re cooking. It’s essentially impossible to overcook your food. Just make sure the cook temp is low enough that when you sear after you don’t overdo it.

 

[bg65]

I never

Fresh made chicken is grest onsous vide.
But reheating the chicken is still not as good.

It is easy, YouTube this stuff so many different review there

I never reheat meat. I think meat can only be cooked correctly once. I much prefer it cold to how it turns out after reheating

 

[jcc80]

I never

I never reheat meat. I think meat can only be cooked correctly once. I much prefer it cold to how it turns out after reheating

You sound like someone who does not own an air fryer. Kidding. Maybe you do, maybe you don't. I load up the smoker on a Sunday and make racks of ribs, pulled pork, whatever the hell sounds good. My goal is to not have to cook again until at least Thursday if possible. A light coating of sauce on the ribs, crisp them up in the air fryer... Hell yeah.

OK but I think I need to get a sous vide already.

 

[BigNattyDaddy420]

Been wanting one forever. This thread is making me pull the trigger

 

[Ace0]

Sous vide is a god send for eating cheap steaks, I usually just buy whatevers on sale, sous vide an hour or two, give it a proper sear and it tastes like a 50$ steak.

 

[totalrecomp]

So now I get to cook all my meals in a plastic bag? Ya, pass. I don't avoid plastic like it's the plague or anything but I'm not heating food in a cheap disposable plastic bag for every meal. No thanks.

I cook my breasts in strips in the instapot on the MEAT button for 12 minutes or the air fryer at 400 for 11 minutes. Both turn out great and non-dry. The air fryer has less room for error of the two.

 

[dls12]

There is a steak house in KC that does sous vide wagu filet mignon...they call them beef pillows. Its the best cut of meat ever

 

[Ace0]

So now I get to cook all my meals in a plastic bag? Ya, pass. I don't avoid plastic like it's the plague or anything but I'm not heating food in a cheap disposable plastic bag for every meal. No thanks.

I cook my breasts in strips in the instapot on the MEAT button for 12 minutes or the air fryer at 400 for 11 minutes. Both turn out great and non-dry. The air fryer has less room for error of the two.

I am a plastic hater as much as the next guy, never eat out of it, never microwave with it, but "cooking" at 128f, I am not too stressed about plastic degradation. Plus I wipe it dry afterwards and sear it anyways

 

[totalrecomp]

I am a plastic hater as much as the next guy, never eat out of it, never microwave with it, but "cooking" at 128f, I am not too stressed about plastic degradation. Plus I wipe it dry afterwards and sear it anyways

Were it a "quality" plastic I would agree, something like a well made piece of tupperware. Since these are made to be thrown away I think it is safe to assume these are about as cheap as humanly possible and I have zero faith in them.

 

[UnholyAlliance]

I am a plastic hater as much as the next guy, never eat out of it, never microwave with it, but "cooking" at 128f, I am not too stressed about plastic degradation. Plus I wipe it dry afterwards and sear it anyways

Right, the amount of heat in sous vide is not enough to degrade the plastic enough to leach into the food. There's special food grade plastics out there for this so it's not a big concern.