Paid Members Nick Soapdish Posted August 15, 2017 Paid Members Share Posted August 15, 2017 46 minutes ago, Chest Rockwell said: I would love to try this sous vide steak everyone keeps going on about. No way is make it myself though, as I'm trying to cut beef out of my diet mostly, so there's no point getting all the equipment. You can sous vide anything really. All you need is a Immersion Circulator and a large pot. I bought the sous vide balls but that's optional Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted August 15, 2017 Moderators Share Posted August 15, 2017 Oh cool. I didn't realise you could just plonk that thing in any pot. I've never really looked into it. In that case it wouldn't take up that much more room in the kitchen and may be viable.... Â Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 15, 2017 Awards Moderator Share Posted August 15, 2017 Serious Eats are the definitive guide to the subject. That carrot recipe is just superb. Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted August 15, 2017 Paid Members Share Posted August 15, 2017 (edited) 1 hour ago, Chest Rockwell said: Oh cool. I didn't realise you could just plonk that thing in any pot. I've never really looked into it. In that case it wouldn't take up that much more room in the kitchen and may be viable....  Cooking a Sirloin in there at the moment (not essential but a vacuum sealer is also a good investment. I buy in bulk so it's used for that and sous vide) https://ibb.co/iEWXma  *sorry photo isn't uploading at the moment Edited August 15, 2017 by Nick Soapdish Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted August 15, 2017 Moderators Share Posted August 15, 2017 I have a vacuum sealer anyway for all the meat curing and sausage making I've been doing, so that's no issue! Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 15, 2017 Awards Moderator Share Posted August 15, 2017 As we happen to be discussing this: here's the steaks I did tonight. As part of a campaign with Aldi I've tried their rump, sirloin and rib-eye respectively. Sous vide gives you that perfect pinkness on the inside. A quick turn in the pan gives that wonderful crust. I was surprised how good the sirloin was. I'm a rib-eye guy, but this Aldi sirloin was buttery and grassy. Really good! Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted August 15, 2017 Paid Members Share Posted August 15, 2017 So you'd reccomend Aldi steaks then.  Never really bought meat from there. Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted August 15, 2017 Paid Members Share Posted August 15, 2017 1 hour ago, Thunderplex said: So you'd reccomend Aldi steaks then.  Never really bought meat from there. Lidl and Aldi both do good meat. However I have a decent butcher who is often a similar price so normally buy from there or Costco Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 16, 2017 Awards Moderator Share Posted August 16, 2017 9 hours ago, Thunderplex said: So you'd reccomend Aldi steaks then.  Never really bought meat from there. I would yeah. I skip over sirloin usually, I'm either going for the strong flavour of rump (plus it's cheap) or the all-rounder of rib-eye but this sirloin was fantastic. I would add the rump and rib-eye was from their premium range, whereas sirloin was from their standard line. Their meat farms have excellent provenance too. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted August 16, 2017 Paid Members Share Posted August 16, 2017 4 hours ago, Onyx2 said: I would yeah. I skip over sirloin usually, I'm either going for the strong flavour of rump (plus it's cheap) or the all-rounder of rib-eye but this sirloin was fantastic. I would add the rump and rib-eye was from their premium range, whereas sirloin was from their standard line. Their meat farms have excellent provenance too. I'll have to give it a go then. Just changed from the flip once school of thought to the flip once a minute.  One hell of a difference. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 16, 2017 Awards Moderator Share Posted August 16, 2017 26 minutes ago, Thunderplex said: Just changed from the flip once school of thought to the flip once a minute.  One hell of a difference. Constant flipping is great. Works even better with burgers because of their loose structure, the heat stays consistent. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted August 17, 2017 Paid Members Share Posted August 17, 2017 Onyx you rascal, you've got me in the buying mood. Â Can you reccomend a reasonably priced Sous Vide gadget? Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted August 17, 2017 Paid Members Share Posted August 17, 2017 I use the ANOVA. Easy to setup and use. https://www.amazon.co.uk/gp/aw/d/B00UKPBXM4/ref=mp_s_a_1_2?ie=UTF8&qid=1503004402&sr=8-2&pi=AC_SX236_SY340_FMwebp_QL65&keywords=anova+sous+vide&dpPl=1&dpID=316nksqwHWL&ref=plSrch Quote Link to comment Share on other sites More sharing options...
Paid Members SiMania Posted August 17, 2017 Paid Members Share Posted August 17, 2017 Â Â Â Â Â Â http://sousvideresources.com Quote Link to comment Share on other sites More sharing options...
Paid Members Nick Soapdish Posted August 18, 2017 Paid Members Share Posted August 18, 2017 This is my one https://www.amazon.co.uk/gp/aw/d/B01LYS24J3/ref=mp_s_a_1_1?ie=UTF8&qid=1503014465&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=wancle+sous+vide&dpPl=1&dpID=41M7499P9cL&ref=plSrch Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.