SousVide Supreme

[RickB]

Has anyone tried these home model sousvide cookers. Was thinking about getting one.,if not for anything else but butter poached lobster. But after reading up on them it seems they are fairly versatle. I can see putting some smoke on a thick steak and then sousvide and then a quick sear. Hey I need xmas gift ideas for the wife.

 

[scooter]

Reverse searing is red neck sous vide!
That's what I do. Slowly bring the internal temp up to cook the internal meat (while adding smoke flavor to the outer meat) then a quick sear to cook the outer meat. Presto! Red neck sous vide!

 

[RickB]

Reverse searing is red neck sous vide!
That's what I do. Slowly bring the internal temp up to cook the internal meat (while adding smoke flavor to the outer meat) then a quick sear to cook the outer meat. Presto! Red neck sous vide!

I hear ya Scoot but your talking minutes not hours. I am not talking from experiance so just looking for info. Real sousvide from what i have read your talking 30 min of cold smoke then 2 hours of sousvide at 125-130 then a quick sear. Sounds great but before I spend $400 I would sure like to know from people I trust if its worth it.

Ps I did a search here and saw your post. I am also doing your method from time to time.

 

[Deb]

I have seen people produce (on forums, not in real life) some great looking food using an electric roaster, temperature controller and aquarium pump, I bet the cost is less than 1/2 of a sous vide system.

 

[RickB]

I have seen people produce (on forums, not in real life) some great looking food using an electric roaster, temperature controller and aquarium pump, I bet the cost is less than 1/2 of a sous vide system.

Deb seriously. Gve me an electric roaster, temp controller and a aquarium pump and I can take down most of the electrical grid of Atlanta Ga. I am a much better consumer than engineer.

 

[Deb]

Deb seriously. Gve me an electric roaster, temp controller and a aquarium pump and I can take down most of the electrical grid of Atlanta Ga. I am a much better consumer than engineer.

ok, maybe not that option, I have a friend in Atlanta, I think she'd be mad at me.......

everything that I have read on the subject points to some awesome food

 

[Big Poppa]

I have one...havent used it yet....I believe that proper way to sous vide meat is to sous vide it and then sear. Be aware of the potential food safety issues with it
"Food safety is a function of both time and temperature; a temperature usually considered insufficient to render food safe may be perfectly safe if maintained for long enough.[4]

Clostridium botulinum bacteria can grow in food in the absence of oxygen and produce the deadly botulinum toxin, so sous-vide cooking must be performed under carefully controlled conditions to avoid botulism poisoning.[16] Generally speaking, food that is heated and served within four hours is considered safe, but meat that is cooked for longer to tenderize must reach a temperature of at least 55 °C (131 °F) within four hours and then be kept there, in order to pasteurize the meat. Pasteurization kills the botulism bacteria, but the possibility of hardy botulism spores surviving and reactivating once cool remains a concern as with many preserved foods, however processed. For that reason, Baldwin's treatise[4] specifies precise chilling requirements for "cook-chill", so that the botulism spores do not have the opportunity to grow or propagate.

Extra precautions need to be taken for food to be eaten by people with compromised immunity. Women eating food cooked sous vide while pregnant may expose risk to themselves and/or their fetus and thus may choose to be more careful than usual.[citation needed]

The system the supreme takes that into account but use caution...I would be remiss in not talking about this issue.

Now on reverse sear being Scooters invention.............

 

[scooter]

Soooo not my invention!! I learned it from you big guy from your BPS videos!

 

[Big Poppa]

I also thought I may have posted red neck sous vide too....hahahahahahaha

 

[scooter]

I heard that one from meathead who probably heard it from you! lol