Everything Sous Vide!

As long as you cook to at least 135f and the entire thing is at least 135f, it should be safe, no? That and eat it right away, don't store it in fridge after cooked fully.

 

From http://www.berkeleywellness.com/healthy-eating/food/article/sous-vide-really-really-slow-food

Sous vide cooking involves vacuum-sealing raw or partially cooked foods in plastic bags and submersing them in a hot-water bath for a few hours to a few days. When done at proper settings for time and temperature, the method slowly pasteurizes the foods, including poultry and meats, making them safe to eat. A major concern is that the low cooking temperatures used (typically 130° to 140°F) can encourage the growth of spore-forming bacteria, including Clostridium botulinum, which thrive in oxygen-free environments.

But this is a potential problem only if the food is stored for later eating, as is often done in restaurants. That’s one reason why professional chefs and other food service personnel undergo extensive sous vide training before doing it. In contrast, many home cooks lack the skills, vigilance, and equipment needed to chill and store the food safely after cooking. A paper in the International Journal of Gastronomy and Food Science noted that if the food is consumed right away, there’s no worry about the growth of pathogens. It also noted that there have been no reported outbreaks of foodborne illness from sous vide cooking.

 

I should've been more clear in my comment, cooking vegetables sous vide is where the more real danger is, especially if you're not washing vegetables.

 

Was looking into my Anova Nano update and saw that they are pushing them back to next year instead of this month They are offering three options for pre-orders:

1 - Wait
2 - Exchange it for a Bluetooth model
3 - Full refund (and they'll honor the pre-order price when they are available)

Here's the statement link with the form to fill out your option:

https://anovaculinary.com/important-announcement-anova-precision-cooker-nano-customers/



Also....


Bump

 

@Rattletrap66

Frankleton.

 

Yes

 

Does anyone know a decent chamber vacuum sealer for home use that's not stupidly expensive?

 

I have this one. Doesn't like a lot of liquid.

GERYON Vacuum Sealer Machine, Compact Automatic Vacuum Sealing System with Starter Kit of Saver Roll and Bags, Black

https://www.amazon.com/gp/product/B06XSZVPJM/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

 

Sous Vide Pork Tenderloin is unbelievable.

 

how the hell did I miss this? I've been cooking with a sous vide for almost a year. It's my favorite way to cook almost any kind of protein.

 

Love these guys...

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw

 

In a word, No. Been looking for more than a year. About the best price I have found is VacMaster VP215 at Waltons it is $100 cheaper than Cabelas. Waltons is pretty decent picked up my Weston Pro Vac Sealer there and see Weston now offers a chamber sealer. But same price as the VacMaster and VacMaster has a lot longer history with chamber sealers.

They are so heavy and large need a dedicated cart to put one on so have pretty much talked myself out of one. But would still be nice....

 

We had lobster in the sous vide last night with a prime rib on a rotisserie. It was the first time doing lobster in the sous vide. 25 min at 130°. It was the best lobster I've ever had. A little butter and old bay seasoning in the pouch with the lobster.

 

Anova Nano update:

For those of you awaiting the nano preorder, I emailed a few days ago and asked about timeline.

Anova said they are still ordering parts, again, and retesting, again.

They hope to ship in May...

Not sure if I'm gonna wait it out or just swap it for a current model.

Anyone else still waiting it out or did you cash in at last update?

 

Hope??

 

I know right?!? May cave and get a different model. I wanna sous vide something

 

Just joined the club.

Made some Starbucks type egg bits. The kids loved them. This is the main reason we got this, breakfast food prep. However, my wife was more excited about it than I expected. She is ready to get her sv on!

 

I don' know what egg bits are...

 

Starbucks sales a Sous Vide Bacon and Gruyere egg bites (2) for $5, they also have an egg white and pepper one (haven’t tried, doesn’t have bacon). There are many recipes online for it, super easy. 6 eggs, 1/2 cup cream, 1/2 cheese (we used extra sharp cheddar), 3 pieces of bacon, and a 1/4 tsp salt. Blend, divide into 6-4oz jars and cook at 172° for an hour. Eat right away or you can reheat another day. We reheated them, this morning at 140° for 15 mins, but you can use a broiler for color.

My kids devoured them, and ask for more.

Cheap and easy to make, my kind of food.

Here is a great article about them and the variations you can do.

 

Damn that looks tasty. Thanks for sharing!