Sous Vide Day!

I really had to fight the urge to get one myself, but I don't need another sous vide machine right now. Sigh :P

My daughter has one and loves it - the bad thing is I couldn't sleep and ordered about $200 worth of stuff at 3am on amazon for prime day, lololol

Thanks for this tip, Gwen. I tried it out yesterday. Thick-cut pork chops. I would never try this on my own before because I know how dry and awful and what a waste of money they would be. They were awesome! Amazing! It's a whole new world. My husband rolled his eyes when he saw I had bought it and he said it looked like a mad scientist set up. Tune completely changed once he tried the pork chop. At the end of the meal he asked what else could be cooked that way. Endless possibilities.

Yay!! I'm so happy!

Art HATES pork chops - when he was a kid his mom was super paranoid about trichinosis so all of the pork chops of his youth were shoe leather. I made them in the sous vide and he LOVED them. Even had seconds. :)

The only problem I ever have is that I set off the smoke alarm a lot more now due to the post-sous vide searing.

I think it'd be really awesome for batch cooking, since you could sous vide up a lot of meats and then freeze them. When ready to eat, you could just thaw them in the fridge in the morning or stick them in the sous vide at a low temp to thaw them and then sear them.

I know that many people use ice to keep food safe during the day and then turn the sous vide on later - useful for the times you might want to start the sous vide in the middle of the day when you're at work.

And I also know a lot of people who use coolers as their sous vide vessel, since that can really make a difference with temperature maintenance/power usage.

Lots of fun stuff :D

When I was searching online for more instructions and recipes I saw a lot of the cooler setups. Looks pretty awesome. I'm definitely going to at least try the ice method at some point, but for now I think it worked great and oh so easy just turning it on and throwing the bags in there. I used binder clips to keep them in place. I need to find a different pot, maybe a rectangular one - then I could do more and like you said, freeze for later.

Can't wait to try steaks. And chicken. My chicken is always tough and rubbery if I try to bake it.