I have been using a home built controller with a crock pot for a few years. We really like it. Double cut pork chops come out perfectly and evenly cooked. Never dried out. Thick Cut Sirloin steaks which can be chewy are tender after four hours at 133. Best chicken breast you have ever had. Right now the new Anova Sous Vide immersion heater is offering a $50 off code on their website. Code is luvdad. I hope I get one for Fathers Day. This type allows you to use any vessel you have like a small or large pot or even a large Polycarbonate bin to cook a brisket or roast. It also talks to your iphone with an app. I am not associated with Anova in any way. Just a cook who loves Sous Vide cooking trying to pass on a deal.

I like the concept, and want to try it.I usually grill my meat on indirect heat until the desired internal temp is reached, and then sear on a very hot grill or with a blow-torch (or both) to get the correct searing.

Having just spent over 500 bucks on new camping sleeping accessories (insert fainting icon here) I may not look at new kitchen toys no matter HOW much I want one:(.

Pangaea Ron wrote:I like the concept, and want to try it.I usually grill my meat on indirect heat until the desired internal temp is reached, and then sear on a very hot grill or with a blow-torch (or both) to get the correct searing.I do too. With a tender cut not much difference. The cool thing about Sous Vide is you can let your steaks set in there at 133 for 2-4 hours then take them out and finish them. I have been so frustrated cooking for a group, putting some nice strips on then having something come up and you either can't finish the steaks or over cook them. With Sous Vide you can let them sit there until everyone is ready.

How would Spam do in the sous vide cooker? I haven't found any way yet to make it edible. lizzie

Any Sous Vide chefs here? | Good Sam Community

Pangaea_Ron
Explorer
Jun 03, 2015
I like the concept, and want to try it.

I usually grill my meat on indirect heat until the desired internal temp is reached, and then sear on a very hot grill or with a blow-torch (or both) to get the correct searing.
NYCgrrl
Explorer
Jun 03, 2015
Having just spent over 500 bucks on new camping sleeping accessories (insert fainting icon here) I may not look at new kitchen toys no matter HOW much I want one:(.
Big_Katuna
Explorer II
Jun 03, 2015
Pangaea Ron wrote:
I like the concept, and want to try it.

I usually grill my meat on indirect heat until the desired internal temp is reached, and then sear on a very hot grill or with a blow-torch (or both) to get the correct searing.

I do too. With a tender cut not much difference. The cool thing about Sous Vide is you can let your steaks set in there at 133 for 2-4 hours then take them out and finish them.

I have been so frustrated cooking for a group, putting some nice strips on then having something come up and you either can't finish the steaks or over cook them.

With Sous Vide you can let them sit there until everyone is ready.
Big_Katuna
Explorer II
Jun 03, 2015
Thank you.
lizzie
Explorer
Jun 03, 2015
How would Spam do in the sous vide cooker? I haven't found any way yet to make it edible. lizzie
Big_Katuna
Explorer II
Jun 03, 2015
We love it. The only reason I posted was I am too cheap to pay $179 for the new Anova. Don't buy the original unit. It's $100 off but doesn't talk to your iPhone

I wanted to pass the $50 savings code on.

Sous Vide is great for camping. You can do a bunch of chicken legs together for 3-5 hours then finish them off on the grill for ten minutes whenever you want.

Takes the pain out of cooking for unpredictable kids and drunks. .
Pangaea_Ron
Explorer
Jun 03, 2015
I have friends that have become "evangelical" about this cooking method, and they're from Texas where appropriately cooked beef is a religion.
Big_Katuna
Explorer II
Jun 03, 2015
Pangaea Ron wrote:
I have friends that have become "evangelical" about this cooking method, and they're from Texas where appropriately cooked beef is a religion.

Well, it's so simple and you get great results. I have done short ribs for 48 hours, fish at one hour is perfect. The best, juiciest hamburgs you have ever tasted.
JoeH
Explorer III
Jun 03, 2015
Thanks for the info--- I too have been using my home made crock pot controller for a few years and have had good results.
scubastu
Explorer
Jul 01, 2015
Just picked up my new Anova from the blade last week. Used it on the weekend to see how it would work. GREAT, easy to use.

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