sous vide

>>9122495
your friendly reminder
https://www.youtube.com/watch?v=343HWk3L6pY

>>9122495
I signed up for Anova cooking last year. It was the Black Friday special so the signup fee was only $19.99 and I got the first 7 SousCredits for free. So basically I got to cook my first week's worth of food for nothing.

It might sound expensive at $1.99 per SousCredit but remember, this is restaurant-quality cooking, at home. And if you click like on their Facebook posts every day you get a free SousCredit every five likes. So you're basically getting $1.99 in free money just for being on Facebook, and you're already on Facebook obviously since you can't cook without signing in first.

My sister doesn't even have Facebook so she can't use sous vide machines. Paranoia is a sad disease.

>>9122495
Got an Anova black friday a year or so ago. It's not really worth the effort.

Most common mistake I see people make is overcooking their food. Even if you are just maintaining temp those proteins and connective tissues continue to break down.
Advice would be, for cuts of meat without tons of connective tissue, choose your preferred doneness and then cook at that level for the minimum amount of time necessary to insure food safety.

>>9122495
It's pretty good I use an inkbird and slow cooker so it's pretty cheap to set up a gettoh rig that cooks a few lb at a time.

It's not ideal for every application but for steaks it works really well to get a uniform temp and minimum gray on the outside.

It's also good for chicken and pork because the herbs you add get a good amount of time to get deep into the meat. But you have to be careful because those meats generally have salt added to them already and if you add too much extra you get a really gross almost ham like cured texture.