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Posted: 12/31/2017 1:40:02 PM EST
Apparently SV devices were a hit this Christmas season, based upon the number of posts about em.
Yesterday, I set up a new SV tank since the cooler that I had been using for a year was not the best fit. I got a Coleman Party Stacker cooler. Most of the folks using these cut a hole in the lid that the unit fits snugly into without the mounting bracket. But it dawned on me that doing it that way would make it a PITA to take the lid off while the SV was operating... so I scribed an arc and cut the corner off:  Attached FileIf you position the output hole on the plastic tip of the Anova pointed to the left, the circulation is great... basically a big counterclockwise loop. And I got one of those Ikea racks for the inside:  Attached FileFinally, I got an outdoor propane burner for searing on cast iron at silly temps. Will post pics on that later @40xb |
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Posted: 12/31/2017 1:42:59 PM EST
[#1]
I may need to get one.
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Posted: 12/31/2017 1:52:05 PM EST
[#2]
I should add that this is not going to work for big things... it will be great for chicken breasts, pork tenderloin, NY strip, ribs, etc. But even a cut like a porterhouse would be too "tall" for this cooler.
I think I'm going to get the deeper Party Stacker (the 48-can) which I believe I can use this already-cut lid on. |
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Posted: 12/31/2017 1:52:57 PM EST
[#3]
Damn these threads always costing me money!!!,
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Posted: 12/31/2017 1:56:54 PM EST
[#4]
Quote HistoryQuoted:
Damn these threads always costing me money!!!, |
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Posted: 12/31/2017 1:58:50 PM EST
[#5]
Neat!
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Posted: 12/31/2017 2:04:34 PM EST
[#6]
Nice. Any suggestions for a taller cooler? I've been meaning to setup something other than pots. Also suggestions on propane torch?
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Posted: 12/31/2017 2:13:55 PM EST
[#7]
Mmmm more boiled meat
 . 
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Posted: 12/31/2017 2:17:19 PM EST
[#8]
I kid I kid ...
I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex |
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Posted: 12/31/2017 2:23:25 PM EST
[#9]
Nice!
I have the same Anova unit, but bought the large dedicated tub and lid for it. Did a 6# rib roast for Christmas and will be doing a pork loin tomorrow. |
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Posted: 12/31/2017 2:26:36 PM EST
[#10]
Quote HistoryQuoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex But there are so many other things that this excels at. The most common thing I use SV for is chicken breasts and pork chops. |
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Posted: 12/31/2017 2:27:09 PM EST
[#11]
Quote HistoryQuoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex |
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Posted: 12/31/2017 2:38:28 PM EST
[#12]
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Posted: 12/31/2017 2:45:05 PM EST
[#13]
I'm thinking of retiring my DIY rig, which I'm pretty sure was influenced by OP several years back. If not, it was someone here.
It is a PID controller from Amazon, that basically switches an outlet off/on using a solid-state relay. I plug an ordinary crock pot into that, and just slip the temperature probe under the lid seal. Works fine, but doesn't circulate and of course the volume is limited. Now that dedicated devices are available with circulation features, it might be time. And I can maybe re-purpose the old rig for a tiny forced-draft fan to control long smokes on the Egg... |
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Posted: 12/31/2017 2:45:43 PM EST
[#14]
Nice.
I am still working on my 72 hour beef short ribs in my current setup. I did throw an extra bag of venison backstrap in there for an hour. I then seared it and it was melt in your mouth tender and delicious with kosher salt, fresh ground pepper, and chili lime powder. Today i will do the ribs and tomorrow is a mushroom sauce pork tenderloin. |
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Posted: 12/31/2017 2:50:26 PM EST
[#15]
Quote HistoryQuoted:
I'm thinking of retiring my DIY rig, which I'm pretty sure was influenced by OP several years back. If not, it was someone here. It is a PID controller from Amazon, that basically switches an outlet off/on using a solid-state relay. I plug an ordinary crock pot into that, and just slip the temperature probe under the lid seal. Works fine, but doesn't circulate and of course the volume is limited. Now that dedicated devices are available with circulation features, it might be time. And I can maybe re-purpose the old rig for a tiny forced-draft fan to control long smokes on the Egg... I'd still like to get one of the Polyscience classics... they look like something from the Soviet space program. |
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Posted: 12/31/2017 2:50:56 PM EST
[#16]
Quote HistoryQuoted:
I guess I am like the crack addict who has yet to hit the pipe - I just don't get it.  ) , but they were hot and pink from top to bottom with an awesome thin crust from the searing.
I love to grill, but this thing takes all the guess work out of the equation. No more testing for doneness by touch or jabbing the meat with a thermometer and if dinner time is delayed for some reason, just leave the meat in the bath. It won't get over cooked or dry out. Go ahead and belly up to the pipe!  TriumphRider |
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Posted: 12/31/2017 2:52:22 PM EST
[#17]
Quote HistoryQuoted: If it was just steak, I'd probably just stick to the grill. (even though I can do a much better steak via SV) But there are so many other things that this excels at. The most common thing I use SV for is chicken breasts and pork chops. |
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Posted: 12/31/2017 2:56:32 PM EST
[#18]
I was looking at the same cooler online when my wife texts me there’s a 16 qt travel cooler on clearance at target for 5 bucks so i chopped on that instead.
 Attached File Attached FileGot the SV for Christmas from the wife, I have 4 vacuum sealed Choice Ribeyes in the fridge now, going to wait till tomorrow to cook it for dinner. I'm undecided if I'm going to put my cast iron skillet on my outdoor 35k BTU burner tomorrow (going to be sub 30 degrees tomorrow), or I'm going to use a benzomatic propane torch on it in the garage. |
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Posted: 12/31/2017 2:59:57 PM EST
[#19]
Quote HistoryQuoted: Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. |
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Posted: 12/31/2017 3:00:34 PM EST
[#20]
Quote HistoryQuoted:
Why is it better at that? I have a thermapen that's pretty damn good at telling me when to pull those. Quote HistoryQuoted:
Quoted: If it was just steak, I'd probably just stick to the grill. (even though I can do a much better steak via SV) But there are so many other things that this excels at. The most common thing I use SV for is chicken breasts and pork chops. With other methods, there's a gradient of doneness. In fact, you can observe that gradient with your thermapen. (and you eyes, for that matter) |
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Posted: 12/31/2017 3:03:15 PM EST
[#21]
Quote HistoryQuoted:
Because you can just set it and forget it until it's time. There is no babysitting with these things and you can start it way in advance and just head out to finish chores or run errands. |
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Posted: 12/31/2017 3:13:04 PM EST
[#22]
Quote HistoryQuoted:
100% of the meat is cooked to the desired doneness and then the outside is seared. With other methods, there's a gradient of doneness. In fact, you can observe that gradient with your thermapen. Quote HistoryQuoted:
Quoted:
Quoted: If it was just steak, I'd probably just stick to the grill. (even though I can do a much better steak via SV) But there are so many other things that this excels at. The most common thing I use SV for is chicken breasts and pork chops. With other methods, there's a gradient of doneness. In fact, you can observe that gradient with your thermapen. I like sous vide. Recommendations on torch? But easy is grilling. Sous vide needs like a whole production which is why I don't do it often. |
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Posted: 12/31/2017 3:16:31 PM EST
[#23]
Quote HistoryRead your user name as plumba due to the contraption in the image. |
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Posted: 12/31/2017 3:38:02 PM EST
[#24]
Quote History |
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Posted: 12/31/2017 3:44:20 PM EST
[#25]
Quote HistoryQuoted:
I should add that this is not going to work for big things... it will be great for chicken breasts, pork tenderloin, NY strip, ribs, etc. But even a cut like a porterhouse would be too "tall" for this cooler. I think I'm going to get the deeper Party Stacker (the 48-can) which I believe I can use this already-cut lid on. |
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Posted: 12/31/2017 3:46:17 PM EST
[#26]
love my sous vide.
the guy who did the sous vide fried chicken a few weeks ago sent me down a rabbit hole. Probably the best fried chicken I have ever had, and it just sent me searching on seasonings and dredging and what not to find out the perfect combo for me |
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Posted: 12/31/2017 3:47:05 PM EST
[#27]
Quote HistoryQuoted:
I kid I kid ... I guess I am like the crack addict who has yet to hit the pipe - I just don't get it. Now I would get it if my conventional steak cooking methods for some unexplained reason just stopped working ( out door BBQ over coals or indoor cast iron on the stove top ) And in all honesty I have never taken a bite of any sous vide cooked steak or prime rib or anything for that matter. Its great you all are so into this ... I just doubt I ever get sucked into the vortex Then I started searing them in a cast iron pan like Alton Brown suggested and they were better. Then I discovered sous vide and they are the best. Sous vide works. |
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Posted: 12/31/2017 4:13:28 PM EST
[#28]
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust.
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Posted: 12/31/2017 4:14:23 PM EST
[#29]
Quote HistoryQuoted: Homebrew beer setup? Or is that all just for water circulation? |
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Posted: 12/31/2017 4:14:38 PM EST
[#30]
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust.
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Posted: 12/31/2017 4:37:44 PM EST
[#31]
Quote HistoryQuoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. Someone above mentioned the error free perfect cook they get with sous vide. I can count on 2 fingers the number of steaks I have whiffed on in the past 10-20yrs. Curious if sous vide lasst longer than the gimmick phase of a couple years ( example: the set it and forget craze / rotisserie ) To each their own .... those that are all in on sous vide seem to be more than happy. Just as I am more than happy not doing it. |
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Posted: 12/31/2017 4:39:14 PM EST
[#32]
Have the same cooler and did the same. Works great especially for ribs.
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Posted: 12/31/2017 4:43:34 PM EST
[#33]
Quote HistoryQuoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. 
the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. (On Arf, where the average bench press is 300+, the average overhead press is 225, the average member has paid off their home before 30, owns 3 paid off cars worth 100k+, AND has 6 figures in the bank sitting around - I'm sure they've literally never had a gray spot near the edge of their meat with a non-sous vide slower cooking method 
I'm sure) The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. 
There's flavor in that lost mass 
Skillet cooking is fun, BBQ, etc - But this sous vide stuff isn't silly or dopey. It absolutely has its pluses |
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Posted: 12/31/2017 4:46:10 PM EST
[#34]
Quote HistoryQuoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. |
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Posted: 12/31/2017 4:53:02 PM EST
[#35]
Quote HistoryQuoted:
There's a better perfect. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Quote HistoryQuoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. |
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Posted: 12/31/2017 5:11:07 PM EST
[#36]
Quote HistoryQuoted: There's a better perfect. SNIP Skillet cooking is fun, BBQ, etc - But this sous vide stuff isn't silly or dopey. It absolutely has its pluses I am not so sure I would like every single bite being the exact same as your sous vide delivers. But to each their own as I stated earlier I just ain't buying that this style is the perfect / end all method. I have never even tried it and really have no desire to. That's how uninspired I am by all the hype ... and I LOVE STEAK. |
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Posted: 12/31/2017 5:35:33 PM EST
[#37]
Quote HistoryQuoted:
Yeah. My grilled steaks look like your sous vide ones. Take the steaks out of the fridge 3-4 hours before you cook them. I like sous vide. But your pics are bullshit. Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. Quote HistoryQuoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. 
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Posted: 12/31/2017 5:46:32 PM EST
[#38]
Quote HistoryQuoted:
Room temp meat right over a 700 degree lump fire, perfect every time and I don't have to start on dinner soon after lunch. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. I mean cook your stuff the way you want, it matters not to me, but don't get all uppity about time or anything when you are letting your steak sit out on the counter for 3-4 hours. I can take my steak, SV it for 1.5 hours, and sear it and have an amazing steak while you are still waiting for yours to warm up to room temp. Nobody is making you SV and nobody is making you come into a SV thread. 
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Posted: 12/31/2017 5:46:50 PM EST
[#39]
Nice setup!
I'm need one of the plastic containers too. Just been using a big stock pot. |
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Posted: 12/31/2017 5:47:47 PM EST
[#40]
I don't use sous vide for steaks anymore.
I like reverse sear method better. |
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Posted: 12/31/2017 5:49:17 PM EST
[#41]
Quote HistoryQuoted:
Room temp meat right over a 700 degree lump fire, perfect every time and I don't have to start on dinner soon after lunch. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. |
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Posted: 12/31/2017 5:52:16 PM EST
[#42]
Quote HistoryQuoted: Sous vide steaks are great. For folks that don't know how to grill steaks. that's laughable I can cook a better steak than you without sous vide, since we're just talking out of our asses and all 
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Posted: 12/31/2017 5:53:01 PM EST
[#43]
Quote HistoryQuoted:
Sous vide steaks are great. For folks that don't know how to grill steaks. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Quoted:
I don't have the spare time to boil meat for hours. If I want a steak, I light a chimney starter full of lump charcoal and 30 minutes later I'm eating a medium rare steak with a perfectly seared crust. https://anovaculinary.com/wp-content/uploads/2014/09/sous3.jpg the steak on the right is about as awesome as you can ask a human being to cook it, IMHO. Most people can do this 5 times out of 10, the others will be misses. The one on the left, is something that almost looks alien, and it's attainable every time. It's why it got so popular on this board, this wasn't an accident. Here's 2 medium rare steaks. https://images.anovaculinary.com/recipe-sous-vide-medium-rare-strip-steak/header/recipe-sous-vide-medium-rare-strip-steak-header-medium.jpg https://s-media-cache-ak0.pinimg.com/originals/b4/49/cb/b449cb7bbadc6c7b595dda28869db9ee.jpg There's flavor in that lost mass https://handoff-cdn.appadvice.com/wp-content/appadvice-v2-media/2017/03/classic-vs-sous-vide-steak_712e624cef51cf55c34190870ce9aa43-m.jpg http://www.cookingissues.com/wp-content/uploads/2010/02/sousvidevstraditional.jpg Next you'll link how getting meat up to room temp is bullcrap. Then you'll dismiss the rest of the article. |
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Posted: 12/31/2017 5:54:05 PM EST
[#44]
Are the "boiled meat" people stupid or just retarded?
SV absolutely excels at shellfish. Shrimp, butter, garlic, wine in bag. 30min at 124 deg. Boom perfect shrimp scampi.  Attached File |
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Posted: 12/31/2017 5:59:22 PM EST
[#45]
I like how you can *perfectly* control temps with sous vide. I have good thermometers, and I know how to run my grill, but sous vide seems like the ultimate, idiot proof cook.
I'm convinced enough to give it a try, I'm gonna get one off Amazon to give it a shot. |
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Posted: 12/31/2017 5:59:42 PM EST
[#46]
Sous vide on this board is turning almost as bad as the beans/no beans thing. Maybe even 9 vs. 45.
I got a knock-off Anova for Christmas, along with a torch, fuel, and zip locks. I have a spare cooler I'm going to sacrifice for it. I know and understand it, used it in several professional kitchens, but have not done the home method. |
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Posted: 12/31/2017 6:03:53 PM EST
[#47]
Quote History |
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Posted: 12/31/2017 6:04:29 PM EST
[#48]
Quote HistoryQuoted:
Are the "boiled meat" people stupid or just retarded? SV absolutely excels at shellfish. Shrimp, butter, garlic, wine in bag. 30min at 124 deg. Boom perfect shrimp scampi. https://www.AR15.Com/media/mediaFiles/145430/20170311_201550-407327.JPG But I am a novice cook at best and even a toolbox like me can place shrimp / prawns in a skillet or saucepan over med to medium high heat and cook them perfectly in 2-3 mins just watching them closely and turning them over after a moment. Then promptly pulling them off when cooked. I mean seriously ... you can watch the fucking things change color right before your eyes while they are cooking. And that brief few minutes they are in the sauce pan with the butter and other spices is their only chance to soak up those flavors. Honestly I just do not see the benefit of sous vide shrimp. |
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Posted: 12/31/2017 6:06:44 PM EST
[#49]
Quote History |
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Posted: 12/31/2017 6:07:54 PM EST
[#50]
Quote HistoryQuoted:
I will admit - that looks great and no doubt cooked exact how you like it. But I am a novice cook at best and even a toolbox like me can place shrimp / prawns in a skillet or saucepan over med to medium high heat and cook them perfectly in 2-3 mins just watching them closely and turning them over after a moment. Then promptly pulling them off when cooked. I mean seriously ... you can watch the fucking things change color right before your eyes while they are cooking. And that brief few minutes they are in the sauce pan with the butter and other spices is their only chance to soak up those flavors. Honestly I just do not see the benefit of sous vide shrimp. Quote HistoryQuoted:
Quoted:
Are the "boiled meat" people stupid or just retarded? SV absolutely excels at shellfish. Shrimp, butter, garlic, wine in bag. 30min at 124 deg. Boom perfect shrimp scampi. https://www.AR15.Com/media/mediaFiles/145430/20170311_201550-407327.JPG But I am a novice cook at best and even a toolbox like me can place shrimp / prawns in a skillet or saucepan over med to medium high heat and cook them perfectly in 2-3 mins just watching them closely and turning them over after a moment. Then promptly pulling them off when cooked. I mean seriously ... you can watch the fucking things change color right before your eyes while they are cooking. And that brief few minutes they are in the sauce pan with the butter and other spices is their only chance to soak up those flavors. Honestly I just do not see the benefit of sous vide shrimp. |
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