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Post by Legend Lover on Feb 20, 2019 9:28:27 GMT -5
We have 22 feet of countertop, but no room for anything. Big microwave, coffee corner, bread corner, 3 knife racks, drain board, vitamin storage, etc. If I take out the toaster I have to remove something else. At least with the Sous Vide I got it fits in drawer when not in use, and I just set the pot in one side of the sink to use it. Our broiler is the best functioning thing in the kitchen. It will burn buns in 70 seconds on the middle rack. We have an induction range that we are very happy with. Beats cooking with gas. 😁🤠 22 feet. Wow. My kitchen isn't big, but I didn't think it was small either. I measured it to see how it compared to yours... My countertop space is 10 feet. |
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Post by Cramptholomew on Feb 20, 2019 9:52:01 GMT -5
Last month, a colleague treated me to a steak prepared a' la Sous Vide and seared. It was sensational! But I wonder, could the same result be had in a slow cook pot of low temp water with the marinated meat sealed in a vac bag? Baboo, You would find that you were not able to exactly control the temp as you can with a Sous Vide setup. Slow cookers are notorious for cyclic temp changes and they tend to develop hot spots as they get older. if you really want a makeshift Sous Vide set up, i would suggest a large cast iron dutch oven, placed in your oven. That way you'll have the more constant temp and a more solid dependable method of containment. Good luck! ExChef this^ But at the price these days, the circulators are affordable enough for experimentation. |
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Post by Ronv69 on Feb 21, 2019 10:08:08 GMT -5
We have 22 feet of countertop, but no room for anything. Big microwave, coffee corner, bread corner, 3 knife racks, drain board, vitamin storage, etc. If I take out the toaster I have to remove something else. At least with the Sous Vide I got it fits in drawer when not in use, and I just set the pot in one side of the sink to use it. Our broiler is the best functioning thing in the kitchen. It will burn buns in 70 seconds on the middle rack. We have an induction range that we are very happy with. Beats cooking with gas. 😁🤠 22 feet. Wow. My kitchen isn't big, but I didn't think it was small either. I measured it to see how it compared to yours... My countertop space is 10 feet. We probably have the biggest kitchen in our neighborhood. Our last house had a kitchen with 26', 2 sinks, and a 48" wide range. All custom. It was a very nice house in a very nice neighborhood and we loved it. But, it was very expensive with a big house payment and over $6/yr in taxes. Utilities ran over $600/mo. If we had stayed I was worried that we would have no money for retirement. So we moved to a manufactured home in a nice neighborhood, but we had to upgrade the kitchen to make it livable for us. All the homes I have been in here don't look like it from the outside, but they all have upgraded kitchens and bathrooms and are very comfortable. Jokes on me though. If we had managed to stay in the old house for another 10 years, then we would have had another $250k for retirement. It's currently valued at $650k, and we sold it 200k. I am not good with real estate. I sure miss that kitchen though. |
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Post by Ronv69 on Mar 2, 2019 15:49:22 GMT -5
I have been having great success with the sous vide. Today I started a 5 Lb bottom round roast. It should be ready about this time tomorrow.
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Post by Dramatwist on Mar 3, 2019 7:23:12 GMT -5
...too much trouble for my lazy a***...
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Post by Legend Lover on Mar 3, 2019 10:32:41 GMT -5
I have been having great success with the sous vide. Today I started a 5 Lb bottom round roast. It should be ready about this time tomorrow. not long to go now... |
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Post by Ronv69 on Mar 3, 2019 10:40:14 GMT -5
I have been having great success with the sous vide. Today I started a 5 Lb bottom round roast. It should be ready about this time tomorrow. not long to go now... 4 hours. |
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briarbuck
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Leave the gun...take the cannoli.
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Post by briarbuck on Mar 3, 2019 14:52:39 GMT -5
I have a 27" webber with a large slow and sear. Been running that rig for years. Just got a sous vide. Normally I do a reverse sear on my beef, the sous vide makes that process much much easier. I am looking forward to seeing what it will do for a pork butt when the weather breaks. I want to get some smoke on it. I will have to experiment as to how much smoke will be absorbed if the meat is already at 145 before touching smoke.
+ You can have 10 friends over and have all your meats prep'ed and ready to throw on a grill at 700 degrees.
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Post by Ronv69 on Mar 3, 2019 15:58:18 GMT -5
I have a 27" webber with a large slow and sear. Been running that rig for years. Just got a sous vide. Normally I do a reverse sear on my beef, the sous vide makes that process much much easier. I am looking forward to seeing what it will do for a pork butt when the weather breaks. I want to get some smoke on it. I will have to experiment as to how much smoke will be absorbed if the meat is already at 145 before touching smoke. + You can have 10 friends over and have all your meats prep'ed and ready to throw on a grill at 700 degrees. The pork butt came out great. I just put it in the oven to crisp the outside with a brown sugar bourbon rub. Next time I will put some liquid smoke in the bag and see what that does. It only takes 10 minutes in the oven so I don't think it will have time to get much from the grill. Also, you can cook it at 132 degrees if you want to give it more grill time. |
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Post by Ronv69 on Mar 3, 2019 15:59:42 GMT -5
I just finished a sandwich from the bottom round roast. Fantastic. I seared it for 2 minutes on each side in a cast iron skillet before digging in.
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