[tomwed]

This chef sorts out some of the hype. I'll look for more of her shows.

[photo1902]

I use mine frequently. Its a great way of cooking chicken and steak, without drying it out. I throw them on the grill, briefly, to get a little color on the meat.

[CFrance]

I jut wasted most of a rainy afternoon watching Sous Vide Everything. Cheesecake, flan, all kinds of boiled eggs, fried breaded eggs, dry-ageing steak, cooking steak, custard mix for ice cream. And I'm not done. If you like to watch cooking videos, it's a fun site.

[tomwed]

But did you see this? Beer?

[graciegirl]

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[asianthree]

Originally Posted by Mikeod

We’ve got a Foodsaver vacuum system, so we can open the bag, add seasonings, and seal it up again before putting it in the bath. I tried some boneless short ribs and the suggestion was to let them go 48-72 hours. I took them out at 48 and they were very good with a Guinness glaze. But they probably would have been better at 72 hours. I set the water bath in the garage to avoid taking up counter space. Important to use a cover to reduce water loss and help the heater keep the temp up.

I did a prime rib for Christmas. I don’t remember how long, it was for 10 people, but took it to mid rare. My vacuum sealer does not do large enough bags. If I need very oversized bags like for Prime rib, I order bags on line. My SV is commercial, my youngest ordered from the supplier where he works. I use different size bins, that you can by at restaurant supply store.