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Any Chefs, Sous Vide For Home Use


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Ok, I've just seen Heston demonstrating the art of Sous Vide.

I have a good vacuum packer already, but can anyone recommend a good Sous Vide water oven?

I am not sure how much to spend, Amazon has a cheaper one for about £400 , but some of he semi professional ones are £900-£1700.

The more expensive ones may be bigger, but don't necessarily seem to have more function. At the end of the day the aim is to keep water a a constant temperature, so it doesn't seem that complex, but I'd like something that won't break or randomly burst into flames.

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Ok, I've just seen Heston demonstrating the art of Sous Vide.

I have a good vacuum packer already, but can anyone recommend a good Sous Vide water oven?

I am not sure how much to spend, Amazon has a cheaper one for about £400 , but some of he semi professional ones are £900-£1700.

The more expensive ones may be bigger, but don't necessarily seem to have more function. At the end of the day the aim is to keep water a a constant temperature, so it doesn't seem that complex, but I'd like something that won't break or randomly burst into flames.

I remember looking at these a while back, and thought they were rather pricey for what they did, but eventually went out and got a "Grant" one and had no bother with it. Used loads of their stuff in my former life as a scientist so it was a make i trusted.

They have a list of distributors on their website if you want to shop around, think i paid about £500 for my 12L one. I use CCS for a lot of cooking stuff but they have no prices on their site.

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its what a lot of people jokingly call boil in the bag food :) but its a bit more technical than that. Its simply vacuum packed food cooked in a water bath - what temp and how long depends on the meat or veg.

It can make meat appear as though uncooked but is actually cooked through, for example if you wanted a sirloin steak, you would chuck it in a pan with butter salt and pepper etc - however sous vide you would vac pack it and cook it in a waterbath for 45 mins @ 59.5oC so you end up with an entirely different texture and taste, things like pork belly can take 12-16 hours (higher temp, e.g. 82-85oC). The most intersting one ive done was "boiled eggs"

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its what a lot of people jokingly call boil in the bag food :) but its a bit more technical than that. Its simply vacuum packed food cooked in a water bath - what temp and how long depends on the meat or veg.

It can make meat appear as though uncooked but is actually cooked through, for example if you wanted a sirloin steak, you would chuck it in a pan with butter salt and pepper etc - however sous vide you would vac pack it and cook it in a waterbath for 45 mins @ 59.5oC so you end up with an entirely different texture and taste, things like pork belly can take 12-16 hours (higher temp, e.g. 82-85oC). The most intersting one ive done was "boiled eggs"

like cooking sausages in the oven so they look cooked on top and uncooked the rest of the way around? I hate that.

Cant you just stick food in a thick sandwich bag and lob it in a slow cooker instead?

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I remember looking at these a while back, and thought they were rather pricey for what they did, but eventually went out and got a "Grant" one and had no bother with it. Used loads of their stuff in my former life as a scientist so it was a make i trusted.

They have a list of distributors on their website if you want to shop around, think i paid about £500 for my 12L one. I use CCS for a lot of cooking stuff but they have no prices on their site.

Yes, actually the Grant systems do seem to have a certain beautiful simplicity, a bit like a high end stereo.

http://www.lava-vacuum-packing.com/grant.htm

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