first time ever posting on /ck/
I have recently become interested in purchasing a sous vide cooker. Can you guys give me some suggestions with what brand/model to get as well as other materials (container/vacuum, plastic bags if not any will do, etc).
My budget is roughly $200 I can go a little over if I need to.
I plan on getting a blow torch as well but that is not included in the 200 budget as I will probably get that with the next paycheck or something. When that time comes, what is a good blow torch if any in the $20 range?
thanks for any and all help
Get the Anova, they are often discounted to around $150 (if not they are like $170 on amazon). Does everything you need to it to.
You can skip the torch and vacuum, you don't need them. A cast iron pan will do a better job than the torch and you can just use freezer bags while using the water displacement method to seal them instead of a vacuum(there is no difference unless you buy an expensive vacuum).
The only thing you probably want to buy is a big container if you want to make more than one thing at once (stockpots aren't big enough). I recommend something like this:
might want to get a lid too
nah what seems fucked up to me is paying more than 20 dollars for a good 14oz steak anywhere around me. I want to buy my own steak, cook it to a perfectly distributed uniform temp, and then burn the outside with a blow torch. costly up front but then i can buy my own prime cuts and make perfect steaks forever
no prob man, /ck/ isn't the only place on the internet I can go to get some sous vide guidance
yeah and even if I leave the house I would just throw the steak in beforehand and so its ready when I get home. how much did the anova set ya back? can you link me to your model?
thanks for the input man. two questions though, water displacement method? I assume thats like lowering the bag in to the water before sealing it?
second, with a lid, how would that work? can you buy lids that are fitted around the sous vide cooker? doesnt the cooker stick way out of the container?
Yeah you're right about the method.
and with the lid, they have ones with sliding doors that make it able to fit (you could always just tape something on top too). The only time you would really run into trouble is when you're cooking for long periods and too much water evaporates.
why the fuck would you grill after sous vide you fucking loser?
grill .. or be a meme and sous vide
i bought this weber smokey joe for under $50 and it delivers charcoal grilled deliciousness that no faggot submerged tepid baggy could ever provide
It's the whole reverse sear concept. You slow cook the meat first to get it up to the level of doneness you want, then quickly sear it right before slicing/serving.
I do the same thing when I make prime rib, not sous vide specifically but I roast it in a low oven at 250 until it hits the internal temp I want, then let it rest and stick it back in the oven for 10 mins at 550 to sear and crisp up the outside.
You end up with less of that band of gray, overcooked meat on the outside of the roast or steak than you tend to get if you sear it first and then then finish in the oven.
You don't need a sous-vide machine though.
Instaread thermometer, cooler, and a hot water kettle.
>fill cooler with warm water three quarters of the way
>adjust temperature with the kettle water
>when it's where you want, put the meat in (bagged, naturally)
>close cooler, walk away
>come back half an hour later, add more hot water to adjust temp
>now leave it as long as needed
>pull from the water bath, let it rest
>sear it in a pan
That $100 you saved can be put to a better use.
>wants to buy a meme vide and a blowtorch
>can't buy a grill because "too poor"
>he thinks cooking food in a plastic bag and blowtorching it is better than a regular multi purpose grill
Your fedora is way too tight, you fucking neckbeard.
I have the anova sous vide. Its pretty interesting, sous pork usually. The pork always turns out so tender and juicy that its kind of spooky. Did some new your strip the other night, turned out fantastic.
its not necessary, just another way to cook. Especially if you feel like being lazy. works wonders