Anyone here using a Sousvide machine?

FattieBabs

My hubby bought one recently and it is really helping me with my diet and is very convenient for my lifestyle. I cook chicken, pork, fish in it, usually rubbed with herbs or spices and vacuum packed beforehand. I am impressed at the results - even when cooked straight from the freezer. Would welcome other ideas for its use - no, not washing socks!!

pogiguy05

Now I have to search to see what this is? OK so it cooks using heated water around the cooking container. Reminds me somewhat of a steam kettle cooker when I was a cook in the Army. Also sounds like a convection oven which uses a fan to circulate air which cooks foods faster. Until know I never knew what one of these machines were so I learned something new today.

OH and now i seen a video my bad you have to vacuum seal then well boil food. I have a vacuum sealer and well due to laziness hardly use it.

Kadoober

I do, and I love it!
A filet was never cooked more perfectly.

DX2JX2

I've had one for years. I love it. My favorite uses are to get results that are either impossible or that can't easily be achieved with other cooking methods. It's also great for meal planners because it's super easy to cook in bulk and the food is already prepped for storage.

Boneless/skinless chicken or turkey breast cooked at 141F is a revelation

Beef short ribs, brisket, or a chuck roast cooked at ~135F for 48 to 72 hours stay perfectly medium rare but become ultra tender.

DX2JX2

pogiguy05 wrote: »

Now I have to search to see what this is? OK so it cooks using heated water around the cooking container. Reminds me somewhat of a steam kettle cooker when I was a cook in the Army. Also sounds like a convection oven which uses a fan to circulate air which cooks foods faster. Until know I never knew what one of these machines were so I learned something new today.

OH and now i seen a video my bad you have to vacuum seal then well boil food. I have a vacuum sealer and well due to laziness hardly use it.

The real benefit of a sous vide setup is that the water can be held to a precise temperature. If you throw a steak into a 130F water bath, it will cook to a perfect medium rare from edge to edge and can be held there for hours with no danger of overcooking (though texture may suffer slightly if it's held too long at temperature).

With chicken or turkey breast, you can cook it to ~140F instead of the more traditional 160F provided that you hold it for enough time to pasteurize at that temp (pasteurization at 140F for chicken breast takes something like 45 minutes). The meat comes out amazingly soft, tender, and juicy. It's truly a 'you have to try it to believe it' type thing.

maryjaquiss

My Anova sous vide has changed my life! The best way ever to cook meat and fish

FattieBabs

I have tried chicken in it, hubby cooks it at a slightly lower temp than I would like although still safe. Jerk pork and Jerk chicken are two of my favourites. Also a paprika/dried garlic and herb rub works well. I love steak and it turns sirloin steak into a gourmet class meal.. Salmon is also wonderful so I cook up two fillets, have one for dinner and one cold for lunch with salad.
Hubby loves duck eggs cooked this way but I can't stand them. We do have a vacuum machine and like Mary it has turned my life about. I am a musician as well as having a f/t job and coming home to perfectly cooked food where I know exactly what is in it rather than takeaways has really helped my diet. The only drawback is the plastic which is not good for the environment. We do have reusable bags which we use when cooking from fresh.

Still interested in recipe ideas.

FattieBabs

And ours is an Anova too.. quite cheap, it was the vacuum machine that was more expensive but has proved useful in other ways.

DX2JX2

For recipes, just do a google search. You'll find tons of ideas. I tend to lean on Chef Steps or Serious Eats for standard preparations and new ideas.

FattieBabs

Thanks!