New to the world of Sous Vide

[calldoctoday]

GWG8541 Me too, I just finished lunch. I suppose it will help the digestion then!

[bocephus]

twilliams Looks great, I am definitely having to get into sous vide one of these days. Maybe after Christmas settles down

[johnsbrewhouse]

twilliams Cambro 16 qt. square plastic bucket is what I use for mine for those small jobs. I put about 12 quarts of water in it, that seems to be enough to bring the level up have way on the sous vide and you aren’t heating a lot of extra water.

[calldoctoday]

bocephus Me too. I have thought about it a lot, like a few other things. I wonder how difficult it would be to do it with just a big, high quality pot rather than an actual Sous Vide Machine & watch the water temperature with a thermometer? I suppose the issue would be in the set it & forget about it routine. You would have to monitor it more. Tell me if anyone has tried it like that. You know, it used to be that good cooks did not necessarily have all the fancy equipment, they just had a few good high quality tools & a strong desire to cook good food & use their imaginations. Technology is king a lot these days though, & sometimes for good reason, sometimes not so good.

[marzig20]

Sous Vide depends on water circulation as well as temperature control. I bought mine several years ago for $70 without a vessel. I use what ever size pot I have depending on what I’m cooking. I do a lot of pork tenderloin smothered in Riley’s Cajun seasoning in a 6 qt soup pot. If I’m finishing summer sausage I use my 23 qt Presto canner pot which will hold a 12.5 lb batch in 12 inch casings.

[HerbcoFood]

twilliams Yes, it also keeps it shape and stays firm. I am telling you, your life is now changed. Yes I still like the searing and flavor of meat cooked over the coals, that’ll never be replaced.

[lkrfletcher]

twilliams that looks awesome

[Ridley Acres]

Very nice

[cdavis]

twilliams congrats it looks great.

[cdavis]

kyle congrats on the Christmas gift. I like presents I can use.