I got my Sous Vide

Dundreggen
on 3/13/17 7:50 pm - Canada

And it is amazing.

I invited a friend over for dinner yesterday. I had a really cheap cut of roast beef. I put in a baggie and cooked it for about 30 hours. It was super tender! Not very flavourable, but not bad.

I made really cheap steak tonight in it. Again very moist and tender.

Can't wait to see what actually decent steak is going to be like!

I ordered a vacuum sealer off Amazon. When I get my 1/4 of a cow I am going to cut a bunch of the steaks in to 'me' sized portions (of course leaving regular sized steaks for my BF and son) and seal them with spices etc, so they are ready to just plop in and go.

If anyone is on the fence, I really like this gadget.

Referral TWH: Sept 2015 Orientation: Nov 2015 Social Worker: Jan 2016 Nurse practitioner: Feb 2016 Nutrition (group): Mar 2016 Nutritionist: May 2016 Psych: May 2016 Meeting with Surgeon: July 2016 Surgery!: Nov 2016

So far 80 pounds lost!

Rachel B.
on 3/13/17 8:15 pm - Tucson, AZ

VSG on 08/11/08 with

Which one did you end up getting?

"...This one a long time have I watched. All his life has he looked away, to the future, to the horizon. Never his mind on where he was. What he was doing..."

Rachel, PMHNP-BC

HW-271 SW-260 LW(2009)-144 ~ Retread: HW-241 CW-190 GW-150

Dundreggen
on 3/13/17 8:19 pm - Canada

The Anova. The Wifi one so I can start it when I am not home.

Referral TWH: Sept 2015 Orientation: Nov 2015 Social Worker: Jan 2016 Nurse practitioner: Feb 2016 Nutrition (group): Mar 2016 Nutritionist: May 2016 Psych: May 2016 Meeting with Surgeon: July 2016 Surgery!: Nov 2016

So far 80 pounds lost!

harrietvane
on 3/14/17 1:28 am

DS on 02/09/16

I have the same one. It's amazing - I have a DS, so I have to eat high protein, so this was my Christmas present to myself.

If you haven't already, try chicken breast. I brine it for half an hour in a salt solution first, then cook it for an hour, as per this one: https://recipes.anovaculinary.com/recipe/chicken-breast.

Salmon also comes out beautifully! This user generally has amazing recipes, in my experience: https://recipes.anovaculinary.com/user/j-kenji-lopez-alt.

I've also done steak and lamb in it, as well as eggs. The eggs were a bit hit and miss, but I'm persisting!

Gwen M.
on 3/14/17 8:19 am

VSG on 03/13/14

Most all of us eat high protein - even if we have RNY or VSG :)

The author you mentioned, Lopez-Alt, also writes for SeriousEats.com and has lots of super awesome recipes. :D He's got a book called The Food Lab too! He's amazing. He posts sous vide recipes on Serious Eats too, so it might be worth checking out.

VSG with Dr. Salameh - 3/13/2014
Diagnosed with Binge Eating Disorder and started Vyvanse - 7/22/2016
Reconstructive Surgeries with Dr. Michaels - 6/5/2017 (LBL & brachioplasty), 8/14/2017 (UBL & mastopexy), 11/6/2017 (medial leg lift)

Age 42 Height 5'4" HW 319 (1/3/2014) SW 293 (3/13/2014) CW 149 (7/16/2017)
Next Goal 145 - normal BMI | Total Weight Lost 170

TrendWeight | Food Blog (sort of functional) | Journal (down for maintenance)

happyteacher
on 3/14/17 3:55 pm

VSG on 12/19/11

If you are an eggs benedict fan, try the Chefsteps recipe for Can't F it up Eggs Benedict. Super easy, and super delicious!

Surgeon: Chengelis Surgery on 12/19/2011 A little less carb eating compared to my weight loss phase loose sleever here!

1Mo: -21 2Mo: -16 3Mo: -12 4MO - 13 5MO: -11 6MO: -10 7MO: -10.3 8MO: -6 Goal in 8 months 4 days!! 6' 2'' EWL 103% Starting size 28 or 4x (tight) now size 12 or large, shoe size 12 w to 10.5 150+ pounds lost

Join the Instant Pot Pressure Cooker group for recipes and tips! Click here to join!

Donna L.
on 3/14/17 7:02 am - Chicago, IL

Revision on 02/19/18

A chuck roast sous vide for 48 hours is simply amazing.

Sous vide eggs are also fabulous :)

I follow a ketogenic diet post-op. I also have a diagnosis of binge eating disorder. Feel free to ask me about either!

It is not that we have so little time but that we lose so much...the life we receive is not short but we make it so; we are not ill provided but use what we have wastefully. -- Seneca, On the Shortness of Life

Beam me up Scottie
on 3/14/17 9:59 pm

DS on 02/17/06

I just can't imagine cooking anything 48 hours! lol

Scott

Gwen M.
on 3/14/17 7:07 am

VSG on 03/13/14

Literally years ago I kickstarted a Mellow. The result of this is that I haven't been able to buy any of the other sous vide that have come out. ARGH. Some day my Mellow will come and it will be glorious. :D

Until that day, I will just dream longingly.

VSG with Dr. Salameh - 3/13/2014
Diagnosed with Binge Eating Disorder and started Vyvanse - 7/22/2016
Reconstructive Surgeries with Dr. Michaels - 6/5/2017 (LBL & brachioplasty), 8/14/2017 (UBL & mastopexy), 11/6/2017 (medial leg lift)

Age 42 Height 5'4" HW 319 (1/3/2014) SW 293 (3/13/2014) CW 149 (7/16/2017)
Next Goal 145 - normal BMI | Total Weight Lost 170

TrendWeight | Food Blog (sort of functional) | Journal (down for maintenance)

Chris "Thick-to-Fit" T.
on 3/14/17 7:50 am, edited 3/14/17 12:51 am - FL

VSG on 05/26/16

Did a cow tongue a few weeks ago and made lengua tacos (48 hours at 170). Was so tender! Did you finish the steak with a sear? I love to grill/bbq and am trying to perfect my steak but having trouble :( I think the next time I do I will run them at 127 for an hour or so, then sear about 30 seconds a side. I dry aged a prime strip loin for 45 days and chopped into nice 1.5" NY Strips and vacuumed individually :)