Home
>
Foodlovers Food Talk
>
Topic
Foodlovers Foodtalk Forum
Sous vide
Posted by Jenna
Does anyone have thoughts or experiences?
I made an impulse purchase at 4am of an Inkbird Sous Vide circulator ($165 from www.netropolitan.co.nz). The Anova was too $ for something I just want to try, and I suspect you're paying a lot for the name now that they're less of a specialty item. InkBird has long made quality thermometers and such, and consequently their unit is highly rated for keeping its temperature very stable.
I like the idea of being able to prep things earlier in the day and have them sitting in the pot at temperature, but not overcooking. Yes I am aware of dangerous temperature zones for food too
I made an impulse purchase at 4am of an Inkbird Sous Vide circulator ($165 from www.netropolitan.co.nz). The Anova was too $ for something I just want to try, and I suspect you're paying a lot for the name now that they're less of a specialty item. InkBird has long made quality thermometers and such, and consequently their unit is highly rated for keeping its temperature very stable.
I like the idea of being able to prep things earlier in the day and have them sitting in the pot at temperature, but not overcooking. Yes I am aware of dangerous temperature zones for food too
Re: Sous vide April 24, 2020 06:36AM |
Registered: 18 years ago Posts: 2,411 |
Re: Sous vide April 24, 2020 07:35AM |
Registered: 16 years ago Posts: 1,979 |
Chris, exactly, lol. I was hesitant to tell my husband this morning for fear of getting similar late night shopping comments, but to his credit he was pretty good about it and didn't mock me too much.
My sleep schedules have been mucked up since my operation. And honestly, I'm loving being awake at night with a SILENT house. I have always been one to need periods of silence during the day, and with a full house that isn't happening at all. I am not someone who deals well with repeated distractions and interruptions. My mind just turns to mush!
My sleep schedules have been mucked up since my operation. And honestly, I'm loving being awake at night with a SILENT house. I have always been one to need periods of silence during the day, and with a full house that isn't happening at all. I am not someone who deals well with repeated distractions and interruptions. My mind just turns to mush!
Re: Sous vide April 24, 2020 09:20AM |
Registered: 18 years ago Posts: 5,388 |
Re: Sous vide April 24, 2020 10:32AM |
Registered: 16 years ago Posts: 1,979 |
Irene, that's for some of the older inhaled anaesthetics. I'm lucky in that my nephew, who I'm very close to (he's only 4y younger than me!) is a consultant anaesthetist, so I have been picking his brain on such things Our family has a genetic mutation that means we cannot have the inhaled stuff, so it's IV infusion only which is much quicker at moving through. I questioned him about all this just last night because I'm still super emotional and weird. His opinion is that the full recovery process from any abdominal surgery is 6-12 weeks, purely from the view of inflammatory processes, general healing etc, not just the visible incisions which heal over so quickly. It's just hard right now with no other food options. If things were normal, we'd be eating a lot of takeout right now.
Thank you for caring
Thank you for caring
Re: Sous vide April 29, 2020 06:28AM |
Registered: 3 years ago Posts: 3 |
Jenna Wrote:
-------------------------------------------------------
> Does anyone have thoughts or experiences?
>
> I made an impulse purchase at 4am of an Inkbird
> Sous Vide circulator ($165 from
> www.netropolitan.co.nz). The Anova was too $ for
> something I just want to try, and I suspect you're
> paying a lot for the name now that they're less of
> a specialty item. InkBird has long made quality
> thermometers and such, and consequently their unit
> is highly rated for keeping its temperature very
> stable.
>
> I like the idea of being able to prep things
> earlier in the day and have them sitting in the
> pot at temperature, but not overcooking. Yes I am
> aware of dangerous temperature zones for food too
>
Congrats on purchase!
Got an Anova for a wedding present. Love cooking with it!
But let me add my two coins: be careful, since the longer in the sous vide, the more tender the meat as it breaks down the collagen. But it gets to a point where it actually turns "mushy" if it's cooked too long. Been there, done that. Meat wasn't technically ruined, but it was not as delicious as it could be.
As for the ideas, fresh rosemary goes great in sous vide. Like, if you sear a steak in clarified butter after sous vide, throw the rosemary sprigs you had in the bag in the hot butter and use it to brush the butter on top of the steak as you sear. Plus I highly recommend the YouTube channel (hope that's not prohibited to recommend) called "Sous Vide Everything". Many great recipes here.
-------------------------------------------------------
> Does anyone have thoughts or experiences?
>
> I made an impulse purchase at 4am of an Inkbird
> Sous Vide circulator ($165 from
> www.netropolitan.co.nz). The Anova was too $ for
> something I just want to try, and I suspect you're
> paying a lot for the name now that they're less of
> a specialty item. InkBird has long made quality
> thermometers and such, and consequently their unit
> is highly rated for keeping its temperature very
> stable.
>
> I like the idea of being able to prep things
> earlier in the day and have them sitting in the
> pot at temperature, but not overcooking. Yes I am
> aware of dangerous temperature zones for food too
>
Congrats on purchase!
Got an Anova for a wedding present. Love cooking with it!
But let me add my two coins: be careful, since the longer in the sous vide, the more tender the meat as it breaks down the collagen. But it gets to a point where it actually turns "mushy" if it's cooked too long. Been there, done that. Meat wasn't technically ruined, but it was not as delicious as it could be.
As for the ideas, fresh rosemary goes great in sous vide. Like, if you sear a steak in clarified butter after sous vide, throw the rosemary sprigs you had in the bag in the hot butter and use it to brush the butter on top of the steak as you sear. Plus I highly recommend the YouTube channel (hope that's not prohibited to recommend) called "Sous Vide Everything". Many great recipes here.
Re: Sous vide April 29, 2020 09:34AM |
Registered: 16 years ago Posts: 1,979 |
Sorry, only registered users may post in this forum.