Talk me into a Sous Vide

[Schaaf]

Still don’t trust those guys.

 

[mtmuley]

They’re tool for euros too

Can you get one big enough for an elk head? mtmuley

 

[vanish]

Can you get one big enough for an elk head? mtmuley

Sous vide isn't a container, so yes.

 

[kansasdad]

Can you get one big enough for an elk head? mtmuley

You can use what ever water holding vessel you are using now for euro processing, and can even use plastic tubs as there is no direct flame with the really strong fish aquarium heater (sous vide machine).

 

[BucksnDucks]

I got in on this thread a little late. Not much to add, it's not magic but pretty much fool proof. If you like that hard crust from a cast iron but can't quite get the internal temp right, then it's a nice thing to have. It helps you focus on other aspects of the cook, like sauces or sides. Plan a few hours ahead of time then remove steaks and dry. No rush because they are perfectly done just awaiting a good sear. I've tried a torch but prefer cast iron. Fast sear finished with butter, garlic, and rosemary hard to mess this one up.
No recipes needed just figure out the temp you prefer and don't go really long on cook as texture will change. Sometimes I will put a few herbs in the bag, but mainly just use the sous vide for cooking, not really the flavor aspect.

 

[Farmerj]

I’ve found if you want a truly tender sous vide…

A good roast can take 72-84 hours.

 

[jryoung]

Still don’t trust those guys.
View attachment 206705

Sous vide is the high fence hunting of the cooking world.

 

[ccc23454]

This is why sous vide, roast beast: couple pound bison roast seasoned, cooked 9 hours at135 sliced thin(helps toughness). Making some mushroom aujus for sandwiches.