OK so now I have to try this

[smokendevo]

Going to see what all the fuss is about. Made up my redneck sous vide cooker.

Using my PIS controller to control the temp. Using a air pump to circulate to water.

Plan is to leave the two steaks in there for 6 hours @ 130 F and than leave in fridge over night to suck up the juices. Tomorrow I will sear it on the grill grates. If I like the results I just might get into this type of cooking. 

[sliding_billy]

Looking forward to seeing how it turns out.

[Las Vegan Cajun]

Great....looking forward to seeing it finished. 

When I SV meat and put it back in the fridge I reheat it in the SV at the same temp that it was originally SV'ed at and then sear it.

[TentHunteR]

Watching and waiting...

[smokendevo]

Hmmm, I'm still not convinced about this type of cooking. Had my steak tonight. Seared it for 2 minutes each side on the upside down grill grates. It was tender but I have cooked tender steaks on the gas grill too. Maybe I will try something that is a tough piece of meat and see how that turns out.

[GusRobin]

I think if you have a good piece of steak, I haven't notice much difference between SV and grilling.
Where I prefer it is things like tri-tip; chuck, short ribs, and skirt steak.

[muebe]

Sous Vide makes a big difference with tougher cuts of meat. A cut of meat that is already tender like a rib eye will turn out better Sous Vide IMHO but not enough to "wow" you.

Now try a London Broil that is fork tender at medium rare and tastes like a fine rib eye... That is when it will "wow" you.

Sous Vide takes a 1.29 cut of meat and turns it into a 8.99 cut of meat.

[Las Vegan Cajun]

Sous Vide makes a big difference with tougher cuts of meat. A cut of meat that is already tender like a rib eye will turn out better Sous Vide IMHO but not enough to "wow" you.

Now try a London Broil that is fork tender at medium rare and tastes like a fine rib eye... That is when it will "wow" you.

Sous Vide takes a 1.29 cut of meat and turns it into a 8.99 cut of meat.

That's what I'm talking about.  I'm in the process of doing another whole New York loin that I got at Costco for $5.76/lb.  SV the whole loin for 8 hours at 120F, place in fridge overnight, slice into 1" steaks, vacuum seal for later.  These things turn out USDA Prime tender that would cost $20/lb at the Prime Meat market.

[smokendevo]

Thanks for all the input. Will let you all know whats cooking next. Just way to many things to make 

I just might buy one of those dork thingees just for the hot water bath for sausage making. Seems like a good price even here in Canada.

[pz]

Like most cooking methods, I've found sous vide to be simply another method to accomplish a desired end product.  As has been mentioned, the advantage sous vide offers is transforming a poor beef cut into a taste treat that no one would believe could be so tender, but the rewards are likely not as great when you start with a good cut to begin with.  With that said, there is no better method to cook chicken breast to keep it juicy.

The bottom line for me is that I would use sous vide just for fun, or to transform typically difficult cuts into something special.

[smokendevo]

For me it would be a different way of planning a meal. I am not used to having something cook so long before you eat it. I will play with this some time down the road and look at some recipes that catch my eye.

[Las Vegan Cajun]

Like most cooking methods, I've found sous vide to be simply another method to accomplish a desired end product.  As has been mentioned, the advantage sous vide offers is transforming a poor beef cut into a taste treat that no one would believe could be so tender, but the rewards are likely not as great when you start with a good cut to begin with.  With that said, there is no better method to cook chicken breast to keep it juicy.

The bottom line for me is that I would use sous vide just for fun, or to transform typically difficult cuts into something special.

I agree, I've never had chicken breast come out as tender and as juicy as it does from a SV bath.  Then heat some butter in a CI skillet until it just starts to turn brown, add the SV chicken breasts to brown them.   And that fits in a low-carb diet plan too.

[CDN Smoker]

Sitting on the sidelines and watching