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Other ways to use a SVS

Jeff_Leung_37994

I've had my SVS for a little over a year now, Up until a couple moths ago. most of my food has been cooked in bags.

I just recently started warming up large beer steins with au-jus and thin sliced beef in the water bath. It yielded some really nice results for french-dip sandwiches and it got me thinking about different ways to use this machine.

What other methods have you guys picked up along the way? (Something other than bagging and dumping)
Lastly, I love the site, love the forum and I am looking forward to for more lessons!

Jeff

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ljdcooks

yes

ljdcooks

Im likingSV cooking in jars....

craiggray

It is good for making schnapps/infused alcohol.

dpietranczyk_49940

@Jeff Leung Sous vide yogurt works incredibly well.

Mason_Perry_34060

Lol

Brendan_Lee_56950

Thats trouble right there.

Jeff_Leung_37994

cornish game hens

Brendan_Lee_56950

I'm Chinese, Vietnamese, Irish, Scottish and from Canada. I've got all angles covered. And I don't turn red when I drink (thanks dad for the irish genes).

seijoed

I'm easy, I'm French, Belgian on my mothers side and Russian, Finnish on my fathers side.

So I like butter and vodka.

Mason_Perry_34060

You cook, I'll drink. I am Welsh and Japanese it's in my blood.

Brendan_Lee_56950

That conversation veered off topic very quickly. I'd hate to see all of us in the same room drinking and cooking. We should have a modernist cuisine convention.

Mason_Perry_34060

You silly guys.

seijoed

I shredded my hands trying to learn to windsurf on an adult board at that age.

I never did learn to windsurf...

Brendan_Lee_56950

I can't actually think of much worse than burning your feet or the back of your knee pits. I did this while learning to surf in Hawaii when i was like 13 and it was unbelievably painful for like a week. Those tender areas are no joke!

seijoed

It'll be like home cooking!

Brendan_Lee_56950

Depends on your tastes and pain tolerance.

Mason_Perry_34060

Im pretty sure if you tried all three you would either burn your feet, not have your custard set or worse yet over cook your steak....

Brendan_Lee_56950

I can't wait for someone to undercut you with three easy payments.

seijoed

But wait! Call now and you'll receive two Ninja Foot Brulee Steak Machines for the price of one, only 4 easy payments of 499.99, no COD. Customers in NJ add 200% sales tax.

Brendan_Lee_56950

Cook a steak, have a nice foot bath, and make dessert all at the same time. Sounds like some kind of as seen on tv commercial

Mason_Perry_34060

It doesn't say anywhere I would guess 1000w, 1500w might draw too much for some household circuits.

seijoed

Is that a 1500W element?

Mason_Perry_34060

???

michaeltran

You can make Crème Brûlée using a SVS by cooking in ramekins: http://blog.sousvidesupreme.com/2012/02/classic-creme-brulee-sous-vide/

Mason_Perry_34060

I am going to brew sous vide beer soon...

Jeff_Leung_37994

Nice. Thanks!

Brendan_Lee_56950

You can pretty much cook anything you would normally cook in a pot in a jar. For reference here is where I got the idea for the beans. freshstartcooking.blogspot.com/2012/12/why-bother-with-sous-vide-for-beans.html

Also, pulling from Heston Blumenthal, add some pineapple to the bean mix and it will give you great results due to the bromelain attacking the proteins for you.

Jeff_Leung_37994

I've been wanting to buy a chamber vac, but still cant drop that much coin on a new kitchen toy. Maybe when my FoodSaver gives out on me.

What else have you cooked in jars? And tell me ore about these beans...is there a recipe floating around?

Thanks!

Jeff

Brendan_Lee_56950

I love cooking things in jars like beans. I haven't really experimented much with what else to do in the bath but I've found a ton of stuff to play with in the chamber vac.