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What's cookin?

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Custard

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Re: What's cookin?
« Reply #1455 on: November 26, 2023, 08:20:42 AM »
Quote from: ThePAMan on November 26, 2023, 08:11:48 AM
What sous vide tools, etc. should I put on my holiday list? Are there special clips? Baggies? Some tool that sucks the air out of the baggies?

Yes
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ThePAMan

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Re: What's cookin?
« Reply #1456 on: November 26, 2023, 08:32:59 AM »
Quote from: Custard on November 26, 2023, 08:20:42 AM
Yes

Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?
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No one in Mn

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Re: What's cookin?
« Reply #1457 on: November 26, 2023, 08:43:46 AM »
Quote from: ThePAMan on November 26, 2023, 08:32:59 AM
Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?
Have you tried the google ?
But then, is your kitchen rational ?

https://therationalkitchen.com/sous-vide-accessories-best-results/
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ThePAMan

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Re: What's cookin?
« Reply #1458 on: November 26, 2023, 08:55:38 AM »
Quote from: Mn on November 26, 2023, 08:43:46 AM
Have you tried the google ?
But then, is your kitchen rational ?

https://therationalkitchen.com/sous-vide-accessories-best-results/

The problem is the Google is filled with junk ads, ergo I trust Influencers such as yourself...also a few of those items are no longer available on the Amazon.

Sounds like a food sealer thing is the way to go at a minimum.
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Re: What's cookin?
« Reply #1459 on: November 26, 2023, 09:04:05 AM »
Quote from: ThePAMan on November 26, 2023, 08:55:38 AM
The problem is the Google is filled with junk ads, ergo I trust Influencers such as yourself...also a few of those items are no longer available on the Amazon.

Sounds like a food sealer thing is the way to go at a minimum.
You didn't address the rational kitchen tho.

I've considered a vacuum sealer and don't own a sous vide. Reviews and prices are all over the place on sealers but the replacement bags appear to be a consideration for a sealer, both quality and cost.
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ILLove1997

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Re: What's cookin?
« Reply #1460 on: November 26, 2023, 11:31:45 AM »
Quote from: ThePAMan on November 26, 2023, 08:32:59 AM
Ok, are there specific brands, etc. that are favored? Anyone make a magnetic clip that will keep the stuff at the botton.of the cooker?

I use the following
cambro 12 qt bucket https://amzn.to/40XcOv7

I use an older anova circulator but this is fine https://amzn.to/3uvoAAW

food saver vac sealer any will do, costco has sales on them often https://amzn.to/49V2hos

and then a roll of vacuum bags like this https://amzn.to/3N0aHB6

as for keeping the food at the bottom i just put a small grate in the bucket or weigh it down with whatever, I've seen some folks use binder clips to attach the bag to the side but bacteria can grow at the top since its not submerged completely on longer cooks so I like to keep the bag completely submerged.  a proper vacuum seal with little air in the bag should have the food sink to the bottom of the bucket.  Magnetic clips do sound like a good idea though!

Also if its a longer 1-2 day cook I just put saran wrap over the top of the bucket to reduce evaporation, works fine


« Last Edit: November 26, 2023, 11:34:17 AM by ILLove1997 »
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ThePAMan

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Re: What's cookin?
« Reply #1461 on: November 26, 2023, 11:52:16 AM »
Went with a smaller vacuum sealer suggested by the WireCutter. On sale at Best Buy with a bunch of bags. Pick up Wednesday. $75.
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ThePAMan

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Re: What's cookin?
« Reply #1462 on: November 26, 2023, 11:52:36 AM »
Quote from: ILLove1997 on November 26, 2023, 11:31:45 AM
I use the following
cambro 12 qt bucket https://amzn.to/40XcOv7

I use an older anova circulator but this is fine https://amzn.to/3uvoAAW

food saver vac sealer any will do, costco has sales on them often https://amzn.to/49V2hos

and then a roll of vacuum bags like this https://amzn.to/3N0aHB6

as for keeping the food at the bottom i just put a small grate in the bucket or weigh it down with whatever, I've seen some folks use binder clips to attach the bag to the side but bacteria can grow at the top since its not submerged completely on longer cooks so I like to keep the bag completely submerged.  a proper vacuum seal with little air in the bag should have the food sink to the bottom of the bucket.  Magnetic clips do sound like a good idea though!

Also if its a longer 1-2 day cook I just put saran wrap over the top of the bucket to reduce evaporation, works fine

Thanks.
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Custard

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Re: What's cookin?
« Reply #1463 on: November 26, 2023, 09:42:54 PM »
I have an older commercial chamber sealer but can’t remember the brand and I’m not home. So it sinks and I don’t worry about clipping it too much. Sometimes when I’m in a hurry I just use a ziploc bag and leave a corner open while I submerge it to push air out and then use a chip clip or something to clip it to the side of a normal pot you’d cook spaghetti or whatever in. It actually works really well for short cooks and is a lot quicker and easier than vacuum sealing something.

Haven’t done a lot of sous vide cooking lately really. Weather is nicer for a lot more of the year down here so I find myself doing outdoor cooking. Especially since I got my pellet cooker. I suppose I’ll get back into it though for the relatively brief winter. Have done some seafood with it in the last couple months.

Very underrated element of sous vide though is reheating delicate leftovers. (Steak, seafood, stir fry, etc) Usually comes out as good as the first time around.
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illiniray

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Re: What's cookin?
« Reply #1464 on: November 27, 2023, 09:22:41 PM »
The store had some coarsely ground steak sold as meat for tacos. I bought a pound and a half. Used it to make chili.

Seasoned the meat with salt and pepper.

Sauteed a chopped jumbo red onion and some minced garlic with spices (mild chili powder, ground cumin seed, ground coriander seed, ground allspice) in a kettle until the onion was tender.

Stirred in the meat, increased the heat a bit for a few minutes, then decreased heat and let it saute for another 20 minutes or so.

Stirred in 3 regular sized cans of black beans, drained and rinsed.

Stirred in 3 regular sized cans petite sized tomatoes and 1 regular sized can tomato sauce. [Added some Mexican oregano.]

Stirred in a little real maple syrup. Simmered for a few hours.

Heated up a can of Rotel to add additional heat to mine. Wife prefers hers mild.

« Last Edit: November 28, 2023, 01:34:59 AM by illiniray »
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Custard

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Re: What's cookin?
« Reply #1465 on: November 27, 2023, 10:52:45 PM »
How was it?
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ILLove1997

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Re: What's cookin?
« Reply #1466 on: November 28, 2023, 12:15:39 AM »
I bet it wasn't as good as this A5 wagyu ny strip I fried up yesterday.

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illiniray

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Re: What's cookin?
« Reply #1467 on: November 28, 2023, 01:23:33 AM »
Quote from: Custard on November 27, 2023, 10:52:45 PM
How was it?

My wife gave it 5 stars.

I ate too much.
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IlliniGolf

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Re: What's cookin?
« Reply #1468 on: November 28, 2023, 07:01:23 AM »
Quote from: illiniray on November 27, 2023, 09:22:41 PM
The store had some coarsely ground steak sold as meat for tacos. I bought a pound and a half. Used it to make chili.

Seasoned the meat with salt and pepper.

Sauteed a chopped jumbo red onion and some minced garlic with spices (mild chili powder, ground cumin seed, ground coriander seed, ground allspice) in a kettle until the onion was tender.

Stirred in the meat, increased the heat a bit for a few minutes, then decreased heat and let it saute for another 20 minutes or so.

Stirred in 3 regular sized cans of black beans, drained and rinsed.

Stirred in 3 regular sized cans petite sized tomatoes and 1 regular sized can tomato sauce. [Added some Mexican oregano.]

Stirred in a little real maple syrup. Simmered for a few hours.

Heated up a can of Rotel to add additional heat to mine. Wife prefers hers mild.

No Italian sausage ?
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IlliniGolf

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Re: What's cookin?
« Reply #1469 on: November 28, 2023, 07:01:58 AM »
Quote from: ILLove1997 on November 28, 2023, 12:15:39 AM
I bet it wasn't as good as this A5 wagyu ny strip I fried up yesterday.




Where’s the A1 ?
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