John Setzler Posted January 29, 2016 Share Posted January 29, 2016 Greetings Gurus! Sous Vide cooking can go hand in hand with Kamado grilling! There have been lots of great instances of cooking sous vide and finishing the meal on the grill posted here in this forum over the last few months. Please feel free to use this section of the forum to talk about and highlight your sous vide cooking experiments and questions about the subject. pjg131, parisbrownep, Jack. and 2 others 5 Quote Link to comment Share on other sites More sharing options...
ckreef Posted January 29, 2016 Share Posted January 29, 2016 Another great sub forum. Even though I don't own a SV yet, I'll get one eventually. Will be watching this with great interest. I really like how you divided things out lately. SV cooking. Pizza and baking. Dry ageing. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted January 29, 2016 Share Posted January 29, 2016 Nice, thank you, John. I haven't had a lot of opportunity to play around with my SV, but I've enjoyed everything I have done so far. I'll probably make up a double batch of yogurt again this weekend. I've been using a big stock pot as my container, but I might look around for a cheap cooler this weekend to make something a little better. John Setzler 1 Quote Link to comment Share on other sites More sharing options...
Ben S Posted January 29, 2016 Share Posted January 29, 2016 Another great sub forum. Even though I don't own a SV yet, I'll get one eventually. Will be watching this with great interest. I really like how you divided things out lately. SV cooking. Pizza and baking. Dry ageing. Couldn't have said it better. Quote Link to comment Share on other sites More sharing options...
PascL Posted January 29, 2016 Share Posted January 29, 2016 love my sous vide, I own a poly science. I love cooking the meat to temp and than just a cast iron sear and vegetables are the next level Quote Link to comment Share on other sites More sharing options...
cschaaf Posted January 29, 2016 Share Posted January 29, 2016 love my sous vide, I own a poly science. I love cooking the meat to temp and than just a cast iron sear and vegetables are the next level @PascL - what veggies do you SV? What are your methods? I haven't tried any veggies yet. Quote Link to comment Share on other sites More sharing options...
DrLib Posted January 29, 2016 Share Posted January 29, 2016 I have the Anova Precision Cooker it has been working great for me http://anovaculinary.com/ Quote Link to comment Share on other sites More sharing options...
bwarbiany Posted January 30, 2016 Share Posted January 30, 2016 love my sous vide, I own a poly science. I love cooking the meat to temp and than just a cast iron sear and vegetables are the next level@PascL - what veggies do you SV? What are your methods?I haven't tried any veggies yet. I've done corn on the cob and asparagus. I've heard carrots are amazing. My method for corn and asparagus is ~183 degrees for an hour. Usually with butter and seasoning in the bag. The hardest thing technique-wise is that at these temps, the typical FoodSaver vacuum isn't strong enough to pull ALL the air out, and at 183 degrees it will expand and make it hard to keep the bags submerged. So you generally need some sort of rack or weighted object to hold them under. cschaaf 1 Quote Link to comment Share on other sites More sharing options...
cschaaf Posted January 30, 2016 Share Posted January 30, 2016 I had a helluva time keeping my bagged creme brûlée mix from floating. I tried half the silverware drawer, an upside down bowl, a saucer, spatulas, etc. I need to find a cooler and a rack that fits inside. Quote Link to comment Share on other sites More sharing options...
Simon1fa Posted February 8, 2016 Share Posted February 8, 2016 I have an Anova and often use clothes line pegs to keep food attached to the side of the saucepan and submerged. Admittedly this is for solid meat type food. For the Creme brûlée, what about putting some rocks in a sealed separate bag and attaching that to the bottom of the creme brûlée bag? Must admit I haven't tried sous vide creme brûlée but it sounds fantastic! Quote Link to comment Share on other sites More sharing options...
bosco Posted February 8, 2016 Share Posted February 8, 2016 Welcome to the forum Simon1fa, stop by the introduction section and say hello!! Simon1fa 1 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted April 9, 2016 Share Posted April 9, 2016 I purchased an adjustable rack from Amazon. It works to hold bags in place that would otherwise tend to float up. You simply adjust the spacing of the racks to securely hold whatever it is you want to cook. Different sizes are available depending on your cooking enclosure. This is what I have: http://www.amazon.com/LIPAVI-Sous-Vide-Rack-polycarbonate/dp/B00PKGBMBA?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o04_s00 Quote Link to comment Share on other sites More sharing options...
PascL Posted April 9, 2016 Share Posted April 9, 2016 sorry super late reply. Any root vegetables are fantastic. I usually do with fat of some sort, than finish in a screaming hot pan or on the grill. Time depends all on the size you cut them. Usually set pretty high like 80 degrees! Quote Link to comment Share on other sites More sharing options...
Papanate Posted June 17, 2016 Share Posted June 17, 2016 What's the point of doing a boil in a bag cook on a girl? Quote Link to comment Share on other sites More sharing options...
Jack. Posted June 17, 2016 Share Posted June 17, 2016 Welcome, Papanatne. Quote Link to comment Share on other sites More sharing options...
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