Sous vide question.

[leebee]

I'm pretty much convinced we should have a sous vide at my house! I've been looking online and was wondering... what do you do your sous vide IN? Do you just use a regular pot, or do you purchase a specific pot or one of those plastic bins I've seen? What do you use, what do you like about it, etc. Thanks for the info!

 

[mjkacmom]

I just use a big pot, it works great.

 

[jimmymc]

A regular pot works fine. Content creators use clear bins because it's easier to take pics and video, but either works.

 

[BrianL]

A buddy of mine likes to use his sous vide and uses the plastic bin, but I imagine that anything that holds water and can withstand the temperature works really. He has made some delicious stuff using it!

 

[_19disnA]

Never tried it but isn't this just a method of cooking something in a sealed bag in hot water? Apparently using a French term and online videos make it seem more glamorous. I would assume you have to find recipes specifically adapted for this method and probably more suited for some foods than others. Might want to make sure there are enough recipes you want to cook this way before buying some trendy appliance that can't be used for anything else.

Many years ago there were certain brands of frozen foods you cooked that way.

 

[pezgirlroy]

We have a sous vide machine and the plastic bin. We used to use it alot for steak and it really is great. We are not eating as much steak as we did so we do not use it as often but it is a fun gadget.

 

[mjkacmom]

Never tried it but isn't this just a method of cooking something in a sealed bag in hot water? Apparently using a French term and online videos make it seem more glamorous. I would assume you have to find recipes specifically adapted for this method and probably more suited for some foods than others. Might want to make sure there are enough recipes you want to cook this way before buying some trendy appliance that can't be used for anything else.

Many years ago there were certain brands of frozen foods you cooked that way.

It really works well on protein, meat is always cooked perfectly. I buy the double vacuumed sealed pork tenderloins from Costco, freeze them, throw them in for about 3ish hours at 139 I believe, season and sear. We also have a vacuum sealer to seal our own meat. Tbd sous vide itself isn’t that pricy and isn’t very big. You don’t buy special food products.