Thread: Sous-Vide

Just found this very promising way to cook meat and vegtables called Sous-Vide, has anyone dabbled with it and can give first hand advice?

Sous-vide - Wikipedia, the free encyclopedia

I'm going to use the beer cooler version to cook some lamb or salmon, can't justify a $500~ device that might only use once.

Originally Posted by Forfend

Just found this very promising way to cook meat and vegtables called Sous-Vide, has anyone dabbled with it and can give first hand advice?

Sous-vide - Wikipedia, the free encyclopedia

I'm going to use the beer cooler version to cook some lamb or salmon, can't justify a $500~ device that might only use once.

first-hand advice is to make sure you know what you're doing; otherwise, you'll get very very sick.


if you've been to a fancy restaurant in the past 5 years, you've had sous-vide cooking - it's the easiest way to consistently cook food.

- chuck

That's what I had a worry about, the getting sick. I think getting the meat from a reputable butcher, and a quality thermometer should minimize my risk.

Didn't think sous-vide was this elaborated.

Originally Posted by Forfend

That's what I had a worry about, the getting sick. I think getting the meat from a reputable butcher, and a quality thermometer should minimize my risk.

the bigger issue is bacteria - not sure if that's necessarily a function of the quality of the meat or not. definitely do your research.


when you're ready, this article will get you going for < $100 - turns out you can use a rice cooker paired w/ a temp controller:
Cooking Sous Vide the DIY Way | Popular Science

- chuck

A Practical Guide to Sous Vide Cooking
recommended by the misses.

use good meat. but other culprits also cause to the possible bacteria in SV. (major changes in heat is one of em)
most of the major restaurants use SV method to prepare some parts of fajitas, and roast beef to my limited knowledge..I just breed em lol..how its cooked is out of my hands

Try it on the stove top using a big pot and a candy thermometer. You should have no problem if your set up on the stove can maintain 140F using the lowest burner setting. Mine was able to and I did chicken and a pork rib roast to the perfect temp using ziploc freezer bags. Just need to regularly check the temp, keep the bags submerged, and stir the water once in a while.

Grant Achatz has a youtube vid where he does a Thanksgiving turkey section up with ziploc bags on the stove. Ghetto sous-vide with good results.

You'll still need to sear using a torch or hot pan to get the caramelized crust.

Hello Forfend?? Are you ok? Have you been at the hospital???

Just kidding.

Please let us know how you go with it!

Originally Posted by ausplay

Hello Forfend?? Are you ok? Have you been at the hospital???

Just kidding.

Please let us know how you go with it!

I haven't had the chance to experiment with this, finding a block of time to dedicate to this is proving a bit difficult right now. Hopefully ::crosses fingers:: the end of this week opens up.

Originally Posted by neoduffer

Try it on the stove top using a big pot and a candy thermometer. You should have no problem if your set up on the stove can maintain 140F using the lowest burner setting. Mine was able to and I did chicken and a pork rib roast to the perfect temp using ziploc freezer bags. Just need to regularly check the temp, keep the bags submerged, and stir the water once in a while.

Grant Achatz has a youtube vid where he does a Thanksgiving turkey section up with ziploc bags on the stove. Ghetto sous-vide with good results.

You'll still need to sear using a torch or hot pan to get the caramelized crust.

This is promising.

water temps of 140F is OK for beef, but pork and poultry should be at an elevated temp of 170F to get it properly cooked. look around and find time and temps. a stove top setup is definitely enough for your first foray.

achatz turkey pt. 1