Damn my memory....who was I talking to about sous vide cookers?

Smoker's Lounge
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As my wife is waiting for me to finish hers up, she had a brain storm…and it works AWSOME, and I would think most of us have it already. An ELECTRIC ROASTER!!! Just use a thermometer to get the setting you want right, and it holds it there perfect!! She has been using it all week…LOL

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Use a pressure cooker… way more efficient and done right just as tasty.

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Nope, IMO, nothing beats steak done at a perfect 120 and seared at 500+. Plus, the simplicity can not be beat.

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Ok but I was comparing to sous vide. As opposed to more traditional cooking…

But that’s me. Sous vide and all its plastic bags are just not worth the negative impact they have. Plus the hours of cooking… but that’s my experience.

Peace.

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I am talking about sous vide…lol We like the pure simplicity of it, and IMO you just cant beat it…LOL
Ah, we throw it in and forget about it till dinner.

And, our house really is most likely greener than 99 percent of homes being built, seeing as its built from the trash, so I dont mind contributing back a few bags…lol But, we do resuse them. No need to vacum them in my experience.

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I know you were. I was just sharing my experience as a chef. What I have seen and done, that’s all.

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But that is the idea behind sous vide (under negative pressure, vacuum). It helps the food keept it’s form and it also helps aromas make their way into the food, lose tasty liquids etc

Have a look at Thomas Keller’s book.

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I do understand its finer points, but in practice, no need. Slowly drop a ziplock back down, and it pushes the air right out.

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You dont need to vacuum seal bags before putting them in a sous vide. I have a sous vide in my kitchen at work, I am a chef. We do not vacuum seal anything that goes into the sous vide.

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I am just some redneck that cooked like that in some pretty rough times, long before i ever knew there was some fancy name for it…lmao

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Ok so what you are doing is low temperature/ slow cooking.

Sous vide means and implies cooking at low temperatures/slow cooking but also under vacuum.

Sous vide in French means under vacuum.

Peace

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Good to know…I got a insta pot for Xmas .and it has that function.
I was under the impression that you had to vacuum the bags…

That’s great sip locks etc work, any particular brand?

Thanks

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Any brand works, have the water to temp, and just lower the bag down slowly. The water will push the air out, and zip it up. Works like a champ.

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