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Thread: Sous Vide

  1. #1
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    Sous Vide

    I've been getting more and more interested in Sous Vide, I'm at the point were I am considering a purchase. It will be for home use. I've been looking at the Sous Vide Supreme. Reviews have been positive. The other one is Sous Vide Magic. I like the idea of a separate digital controller.

    I'm wondering if anybody has experiences with these units or should I be looking at something else. The Polytechnic is on the rich side, but if there were a compelling reason why it is superior to the other two units, I'd consider it.

    Jay

  2. #2
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    You might be able to find a used Polyscience on a used lab equipment website, only downside is you don't know what they were circulating with it and it would require some intense cleaning. The real upside to the unit is precise temp control (within 1/2 degree), low/high temp cutoff and 2 speed pump; depends how technical you want to get. There was also a site where someone diy from different parts if your handy. Here's the link:

    http://seattlefoodgeek.com/2010/02/d...-for-about-75/

  3. #3
    Jay, another consideration might be how much you want to process at one time. I built mine at the beginning of the sous vide craze, and made it pretty big. I have a used Lauda circulator and it hasn't given me one bit of trouble, nor have I ever overloaded it where the unit couldn't maintain the desired temp. I've done some pretty big batches like 20# of chicken breasts all individually bagged. Being able to do such large batches lets me buy differently. For example, I can head over to the Bell and Evans processing plant and buy a case of chicken wholesale getting top notch chicken for prices well below the supermarket. I package them in appropriate sizes for our family, process them in the sous vide, and freeze in the same pouch as they finish. I've not been able to tell a difference between the fresh and frozen breasts. The shelf life is very good too if you buy the right bags.

    I've also done 8 bottom rounds at a time. Same thing; I freeze them once done and have them ready to slice down for cold roast beef sandwiches, or hot with gravy



    Bottom Round Roast

    Chicken I cooked sous vide and then BBQ'd

  4. #4
    Senior Member Avishar's Avatar
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    I have a DIY circulator and the Sous Vide Supreme and they both work just fine for regular home use. I'm not sure how the SVS maintains temperature, but it is spot on according to my Thermapen. If I had the finances and stopped buying knives and/or was applying it to my commercial environment, a larger scale circulator is definitely the way to go! You can do more at once and can convert any reasonable vessel into a makeshift water bath.





    Last edited by Avishar; 03-02-2011 at 12:37 PM. Reason: Crappy cell phone pictures added

  5. #5
    Senior Member FryBoy's Avatar
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    Quote Originally Posted by UnConundrum View Post
    ...I built mine at the beginning of the sous vide craze....
    Hasn't the sous vide craze pretty much run its course? I don't see much future for it myself.
    Doug Collins
    Hermosa Beach, California

  6. #6
    Quote Originally Posted by FryBoy View Post
    Hasn't the sous vide craze pretty much run its course? I don't see much future for it myself.
    Uhhh, probably no more than cooking with cast iron has gone away. It's a method that produces some unique and pretty damn good results that can't be duplicated with other methods. You can roast a chicken and put BBQ sauce on it, but it's not a BBQ'd chicken.

  7. #7
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by FryBoy View Post
    Hasn't the sous vide craze pretty much run its course? I don't see much future for it myself.
    Not in my kitchen it hasn't. Really it's just another medium. Fry, saute, boil, steam, grill, sous vide. Just another way to do it. And really there are just some applications I use it for that simply can not be replaced.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Sous vide has been around for more than 35 years. The industry was slow to pick it up because or sanitation issues and cost of equipment.

  9. #9
    Actually, longer than that. It was used in WWII by the French to feed the troops. Then it was used as a method of preservation, but sous vide none the less

  10. #10
    Well done steak = Tough (but I can't eat the red stuff)

    Sous Vide well done steak = Butter

    It won me on this alone.

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