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 Post subject: Re: Sous Vide...ah me...
PostPosted: Sun Sep 15, 2013 6:19 pm 
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Joined: Tue Feb 03, 2009 5:03 pm
Posts: 1091
I was just at the appliance store with my mom, she needed a new stove. This particular store has a sort of mini-mall of high end shops, one of which sells cooking gear. There was a sous-vide heater-circulator on sale there for about $300. From lab equipment to high-end kitchen toy to effectively affordable gadget in less than three years. I guess I'll have to get one before they show up at Walmart. Not that I shop at Walmart, mind you.


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Sun Sep 15, 2013 9:20 pm 
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
crystal wrote:
Hello to you! :mrgreen: Miss you guys!


Off topic alert!

H is 6' and sounds like Barry White, though he can't sing :lol:
A is almost 10!!!!! And she acts like she's fifteen!

How did that happen? :o weren't they just babies yesterday?

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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Sun Sep 15, 2013 9:54 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
Mine were 2 and 3 when I first "met" you guys and I was looking forward to not paying for diapers in the near future. Now I have the smallest feet in the house and my food budget is more then I ever spent on diapers. crazy how quick they grow!!!!


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Wed Sep 18, 2013 6:40 pm 
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Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
BeckyH wrote:
I was just at the appliance store with my mom, she needed a new stove. This particular store has a sort of mini-mall of high end shops, one of which sells cooking gear. There was a sous-vide heater-circulator on sale there for about $300. From lab equipment to high-end kitchen toy to effectively affordable gadget in less than three years. I guess I'll have to get one before they show up at Walmart. Not that I shop at Walmart, mind you.

The one I purchased through the Kickstarter campaign was only $199. It should be here in November - I'm definitely looking forward to it.


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Wed Sep 18, 2013 7:35 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
I am waiting for the Kickstarter one as well. I can't wait to try the lemongrass poached fish in it.

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 Post subject: Re: Sous Vide...ah me...
PostPosted: Thu Sep 19, 2013 3:29 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I did the earlier kickstarter for the Nomiku, which just started shipping. I am also looking forward to diving into something more than salmon, which is all I have tried on the stove top.


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Thu Oct 17, 2013 6:03 pm 
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My Nomiku is shipping, only a year late. Well, 10 months. But anyway, it is in their warehouse (in China) and will be on it's way to me in a few days.

What does everyone recommend I try first, other than eggs and steak?

Happy dance!

--Lisa


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Thu Oct 17, 2013 6:32 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Seafood...lobster, scallops...

Confit...

Brisket, short ribs, pork...

Carrots, fennel, potatoes...

Shall I go on?...

Amy


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Thu Oct 17, 2013 6:41 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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I need a cookbook I think. The timing is so different than traditional cooking. Do you recommend Under Pressure, Modernist Cuisine or something else? I know I can find tons of recipes online but there are only so many sources I actually trust.

My local Sam's has huge Caribbean lobster tails... maybe I will start there.

I have to say the veggies sound good, too.

--Lisa


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 Post subject: Re: Sous Vide...ah me...
PostPosted: Thu Oct 17, 2013 6:58 pm 
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Joined: Thu Dec 18, 2008 7:37 pm
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Location: Telluride, CO
Lisa,

Actually, I'd recommend googling times for most things or asking those of us here who regularly SV. The cookbooks out there are geared to high-end restaurant applications, except maybe Baldwin, but he puts me off for some reason. While it may seem daunting at first, once you've gone through a few cooks (especially the long ones like pork belly, brisket, short ribs, etc.) you'll feel more comfortable.

Amy


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