Used to think sous vide was just fancy boiling. Changed my mind after one steak.

Always thought sous vide people were pretentious. Like, just cook it in a pot, right? Friend brought over a cheap sirloin he did for 2 hours at 129F. No sear, just the bagged meat. I ate it cold right out of the bag. Texture was insane. Even without the crust it was better than any pan-seared steak I'd made in my own kitchen. Now I'm looking at these immersion circulators on Amazon. Anyone got a brand that won't break after 3 months?

2 comments

2 Comments

olivia_allen1d ago

Right there with you on the sous vide thing. My buddy brought over some chicken thighs he did for like 4 hours at 150F and I was fully ready to make fun of him for being a kitchen nerd. Took one bite and just shut up. It was so juicy and tender I couldn't even be mad about it. Ended up buying an Anova Nano off Amazon three years ago and it's still going strong, no problems at all. That cheap sirloin you tried cold from the bag is exactly how I got hooked too. Just don't bother with the really cheap ones that have bad reviews about the clamp breaking, you'll regret it when you're trying to clip it to a pot full of water and it snaps off.

zaram971d ago

Olivia_allen is right about the clamp thing. I bought one of those cheap no name circulators off some random site and the water got in the top somehow and it started smoking on my counter. Scared the cat and left a weird smell in the kitchen for days. Finally grabbed a Joule when they had a sale and it's been fine but honestly the app stuff annoys me. All I want is a button to set temp not a whole bluetooth song and dance. Your cold sirloin story reminded me of the time I sous vided a pork shoulder for 36 hours and fell asleep. Woke up to the thing looking like a science experiment in the bathtub of beef water. Still ate it though. Zero regrets.