I've had it a couple of weeks so early days yet.One of the criticisms is that although it maintains temperatures well the set temp can be up to 2 degrees out from the actual temperature. Which means finding out what temperature you need to set it to to get your desired temperature. Luckily I got one that is spot on.So far I've done super soft boiled eggs (awesome) steaks which came out beautifully, 48hr cooked pulled pork ( to die for) and slow cooked breast of lamb, also really good.For a laugh I also tried kidneys and black pudding, which were interesting data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7.So, successes all round so far, but I haven't tried fish or veg yet.
You can only set it to the nearest degree so for the most delicate of sous vide cooking probably isn't up there with the best (ie expensive data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7) of them.
Next on the list is belly pork, gunea fowl and a leg of lamb (not at the same time I hasten to add.)
Anyone successfully Sous Vide Brisket? I've tried Brisket in a slow cooker and it's still dry as old leather.Maybe the cut was too lean but would be keen to know how Sous Vide Brisket turned out.
I'll add it to the list data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Sounds great thanks, the one I brought was about £125 shipping, in theory and from reviews at least its as good as the £400 home water baths, but we shall see, have to provide your own container though. Like you say though not much really needs 0.1 of a degree accuracy, eggs perhaps. Am excited to get it, hopefully won't be disappointed.
do you have a vacuum sealer? or are you just dipping ziplock bags in water with the displacement method? I'm just going to use the later at least until I know that sous vide is for me. I'm not really sure if i can do 48hstuff with the displacement method though or if the trace amounts of air are dangerous over that long period, I assume it's fine and its just that you can't store as long in the fridge afterwards if it's not a proper vacuum.
Gonna bump this thread as I am wanting to try sous vide cooking my self and want a cheapish wand style machine so it doesn't take up much storage space.
45 minutes to poach an egg though, is that right? I'm hoping the video I just watched he said 4 to 5 minutes. Lol
I think they take longer because it also looks at heating the water to the correct temp too.
If you put hot(ish) water in then it wont take as long.
Not only that, but slow cooking is usually better than quick.
It may take 45 minutes in a Sous Vide, or 3-4 in a pan, or it will take a minute in the microwave, but I know which I would prefer.
I've never tried the wand style ones, although from what i've read they're good.
I love sous vide cooking and most weekends have something that i've prepared that way.
Pork shoulder carnitas was my latest thing - delicious!
This guy is the guru J. Kenji López-Alt's Profile
Just bought this from Amazon for £74.99
Just out this year and is £199 on their own website.
https://www.avforums.com/attachments/upload_2017-2-2_10-45-38-png.819514/
Sous Vide
Should be coming tomorrow from Amazon.