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Thread: sous vide again

  1. #1
    Member
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    Feb 2011
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    Default sous vide again

    I know that a few of you all do Sous Vide. I'm curious what equipment you use or have tried. I have an Anova & I have enjoyed using it. I am considering upgrading to a full water bath like the supreme, but I see that there are several brands/types & I'm wondering about opinions & experience with them.

    And of course any delicious recipes to try...

  2. #2
    Moderator stid2677's Avatar
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    Apr 2006
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    Default

    I use a Anova and a large tamale pot,, found I like fish and chicken the best and it comes out oh so moist. Add my favorite herbs and let it do it thing, also great for holding food at temp until ready to eat.









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  3. #3
    Member 4merguide's Avatar
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    Feb 2012
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    Something ELSE I had to look up.......lol

    ~us-vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times—96 hours or more, in some cases—at an accurately regulated temperature much lower than normally used for cooking, typically around 55 °C (131 °F) to 60 °C (140 °F) for meat and higher for vegetables
    Sheep hunting...... the pain goes away, but the stupidity remains...!!!

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