I just got a searzall. Anyone have any tips for use? How long, for instance do you spend searing a steak? Any tried and true techniques?
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I just got a searzall. Anyone have any tips for use? How long, for instance do you spend searing a steak? Any tried and true techniques?
I would probably stick to two steaks per 1 gallon bag. And be sure to use freezer bags. They are a little sturdier.Btron said:
Bump
I just got a Joule for my birthday. One general question I have and I have not done too much research. How many pieces of meat can you add to one 1 gallon bag? Say my family of four wants steaks can I sous vide 4 steaks in one bag? Same goes for all other protein. 4 being the magic number.
awesome sauce said:
Does anyone have a recommendation for a brand of preseasoned pork tenderloin that you can just pull off the labels and drop in a sous vide pot without repackaging? I cooked one the other night like this and it was awesome to just sous vide, sear, and eat with no prep.
Even though it tasted great, I emailed the company's consumer affairs group whether it was OK and got a reply that "their products are non cook in bag that are not recommended to be cooked in the bag even at the lower temperatures." The bag structure/seal was fine. My only concern was the food safety of the packaging material. I specifically asked what the packaging was made of thinking I'd be OK with LDPE, HDPE, or PP. They, so far, haven't responded.
Anybody have a brand/product they know to be safe?
About to pull the trigger on this one. There's also a Wi-Fi version available for 30 bucks more, but I don't really see the need -- does anyone wish theirs had Wi-Fi?Tursiops93 said:
Amazon Prime Day Deal - Anova 800 Watts $99.
Kenji Lopez-Alt at Serious Eats has a really well put together sous vide section. It gives lots of details on time and temp combinations for a wide variety of foods. I use that a lot as my reference guide.Ag_07 said:
So I've been intrigued by SV lately and have been doing some reading and following along here and went ahead and bought that PrimeDay deal.
I'm diving into this a complete newbie to SV.
When cooking how do you determine the temp and time?
And if I'm marinating meat say pork chops...I usually marinate them for a couple hours in Italain dressing and grill. Do I need to marinate them with SV or can I just pour meat and dressing in a bag and go?
I have that foodsaver and have been pleased with it. Bought it about 6 months back. I have used it for vacuum sealing portions of bulk purchases from costco, sealing brisket and other bbq for freezing, and with my annova for sous vide. The unit works well for all of those purposes so far. The bags are very easy to make and they offer several different size options. I did use the handheld sealer recently on some of the bags they provide with the unit and it didn't do the best job. It would work well for items you were sealing and putting in the fridge to extend life, but I wouldn't recommend them for freezing.MarylandAG said:
I think I'm going to take the plunge, so the consensus is that the $99 800 watt version is the better deal in comparison to the $129 900 watt wifi version? (at least it was $129 earlier today that deal may have disappeared by now but I still $99 deal)
Also, I know it is not an absolute requirement but I actually need a vacuum sealer for other things (large family, like to buy meat in bulk and freeze), but I saw this:
https://www.amazon.com/FoodSaver-Automatic-Sealing-Retractable-Handheld/dp/B00DI342B4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1499796975&sr=1-3&keywords=foodsaver+vacuum+sealer
Is that a good deal? I see their is a 4800 series foodsaver that looks identical except for the button placement but it is $176 in comparison to the $136 linked above.
Flank Steak and Short Ribs have been revolutionized for me due to sous vide. Flank steak especially.bigtruckguy3500 said:
On another note, what's the best cut of beef to sous vide? Like which cut is the perfect mix of fat and meat that you can only really get tender by long and low heat? Like some people like tenderloin for it's tenderness, but that's a waste in sous vide, and it's not really as flavorful as some other cuts. Doesn't have to be a steak cut either.
Depends on the volume you will cook and how impatient you are. I think the 800w is fine for any typical household. The 900w will heat water faster and handle a larger volume.MarylandAG said:
Last question of the day from me....which one?
Earlier in the day, Amazon had this for $129,, it is the 900 watt with wifi, model number is A3.2-120V
https://www.amazon.com/dp/B01HHWSV1S/ref=twister_B01BTNRUWW?_encoding=UTF8&psc=1
That deal is gone from Amazon and is back to $199, however Best Buy has the exact same model number at the same price that Amazon had earlier, it is here:
http://www.bestbuy.com/site/anova-precision-cooker-wifi/5251600.p?skuId=5251600
besides that the deal linked above for the 800 watt non wifi version is still active, it shows as $149 but will give you a $50 credit when you add it to your cart so it is effectively still $99
So the question is, I know above they say the wifi function is probably not worth the extra $30 but how about the extra watts, 800 vs 900? Which would you buy?