Sous vide

[jonumberone]

Originally Posted by markem

I do not have a vacuum sealer, so have been using the zip-lock immersion technique. I think that both would have been better fully sealed. I'll get a vacuum sealer after the holidays.

Originally Posted by CigarNut

I want to thank Dom for starting this thread! I am not up for using the grill in the pouring rain or freezing cold, and now I can still have a good steak! Going to try some lamb chops next

I think it's awesome that the two of you ordered one.
I can't wait to see what other people turn out with the sous vide method.
First Pit Barrel Cookers, and now Anova circulators. I'm a bad influence!
I just can't get Pnoon to finally break down and get the PBC. The force is strong with that one.

Mark, curious why you think using a vacuum sealer would turn out a better product? It's my understanding that the reason for removing the air is because it is a poor conductor of heat. Was it that you weren't able to get out all the air with the immersion technique, or did you read something that a better vacuum holds in more moisture?

[stearns]

Originally Posted by jonumberone

I'm a bad influence!

Understatement of the year

[markem]

Originally Posted by jonumberone

Mark, curious why you think using a vacuum sealer would turn out a better product? It's my understanding that the reason for removing the air is because it is a poor conductor of heat. Was it that you weren't able to get out all the air with the immersion technique, or did you read something that a better vacuum holds in more moisture?

Holds the liquids in better contact with the meat.