It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish and makes your seafood taste Michelin-standard. There is nothing quite like a sous vide salmon, it melts in the mouth.
For chicken/pork it's produces shockingly juicy meat. I usually sear on the outside for some extra maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for general cuts of steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
Do you use vacuum bags and if so, do you need one of those vacuum sealer machines?
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
Do you use vacuum bags and if so, do you need one of those vacuum sealer machines?
Not necessary to start with. For years I just used Ziploc-style bags and the water submersion technique. It works just fine.
I got the Anova vacpac machine recently and love it. But you definitely don't need it.
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
So you know what you’re doing. All round @Chunes for dinner !!
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
Do you use vacuum bags and if so, do you need one of those vacuum sealer machines?
Not necessary to start with. For years I just used Ziploc-style bags and the water submersion technique. It works just fine.
I got the Anova vacpac machine recently and love it. But you definitely don't need it.
Thanks. Trying to sell it to wifey. Her comment was that we haven't got space for it. But from what I can see, it's only the actual stick (which takes up no space), as you'll use pots which you already have in the kitchen anyway. Your comment around salmon might convince her as well. She loves salmon!
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
Do you use vacuum bags and if so, do you need one of those vacuum sealer machines?
Not necessary to start with. For years I just used Ziploc-style bags and the water submersion technique. It works just fine.
I got the Anova vacpac machine recently and love it. But you definitely don't need it.
Thanks. Trying to sell it to wifey. Her comment was that we haven't got space for it. But from what I can see, it's only the actual stick (which takes up no space), as you'll use pots which you already have in the kitchen anyway. Your comment around salmon might convince her as well. She loves salmon!
Yeah it doesn't take up any space at all really. You just need a pot big enough to hold both the unit and your food. I just fill my big stock pot with water and then pop it inside.
If you get one and need any help, just let me know. Always happy to talk about food.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
You forgot the Sodastream™️
Goblin Teasmade
There’s a very crass joke to be had there but I’m far too civilised to mention it.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
A toaster? A bloody toaster?! Hold the bread over an open flame like a real man.
Is it another piece of crap cluttering up already busy working surfaces? You're all a bunch of yoghurt knitters.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
Tell me more about the kitchen towel holder. How does it work?
It's definitely worth it, but only if you're really into cooking.
It's fantastic for fish - makes your seafood Michelin standard. And there is nothing quite like a sous vide piece of salmon. It melts in your mouth.
For chicken and pork it's superb and with ridiculously juicy pieces of meat. I usually sear on the outside for some maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
So you know what you’re doing. All round @Chunes for dinner !!
What a palaver. Aside from the waste of single use plastics, why use garlic flakes rather than fresh bulbs? And he had to put it in a pan anyway, lol. I understand the advantages in a commercial kitchen where you are catering for many but domestically, just a waste of time IMO. Easier to pan-fry chicken pieces with a quality oil, EVOO probably and the ingredients of your choice. Use whatever stock you want. Easy peasy.
Comments
Edit - have now, have heard of it, seen chefs use the technique on Masterchef, didn’t know what it was called though.
It's fantastic for fish and makes your seafood taste Michelin-standard. There is nothing quite like a sous vide salmon, it melts in the mouth.
For chicken/pork it's produces shockingly juicy meat. I usually sear on the outside for some extra maillard/colour.
It's also amazing for eggs, particularly Japanese-style onsen eggs for ramen/noodle broths. But it gives you very consistent results for any type of egg.
A 72-hour short rib is ridiculous. But for general cuts of steak I prefer a reverse-sear in the oven.
There's so much more you can do with it as well.
But yeah, if you're into learning/improving your food in the kitchen, it's great.
Do you use vacuum bags and if so, do you need one of those vacuum sealer machines?
I got the Anova vacpac machine recently and love it. But you definitely don't need it.
Thanks. Trying to sell it to wifey. Her comment was that we haven't got space for it. But from what I can see, it's only the actual stick (which takes up no space), as you'll use pots which you already have in the kitchen anyway.
Your comment around salmon might convince her as well. She loves salmon!
If you get one and need any help, just let me know. Always happy to talk about food.
Air fryers, Sous Vide machines, slow cookers, kettles, toasters, George Forman Grills, Breville Sandwich toasters, ice cream makers, pizza ovens, coffee pod machines, Ninja food processors, bread makers, electric can openers, knife sharpeners and microwaves. Jeez, I'm surprised anyone has room left to do any actual food preparation.
The only things I have out and about are a toaster and a kitchen towel holder.
World's gone soft
I understand the advantages in a commercial kitchen where you are catering for many but domestically, just a waste of time IMO.
Easier to pan-fry chicken pieces with a quality oil, EVOO probably and the ingredients of your choice. Use whatever stock you want. Easy peasy.