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Sous Vide Questions

Andrew_Depew_191192

I am super excited to get my Joule! I'm a complete noob to Sous Vide so I have been doing a lot of research to prepare. I gave a few questions.

1. Vacuum Sealer - I know CS says it's not necessary for most recipes, unless you want to prep and freeze for later. I gave also found vacuum chamber sealers are the best but they are very expensive. Just wondering what the community recommends; get a good suction sealer, save up for a chamber sealer, or don't worry about it.

2. Green Meat - I have seen on Reddit a lot of large cuts that cook for a long time turn green and slimy. It seems like it's due to bacteria and most say to bleach the meat before cooking but I can't find details. What is the best way to do this?

3. What do you recommend for my first meal with Joule?

Thanks for any advice. Any other tips would be appreciated.

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Comments

douglas_bd

1. Save for a chamber. You can easily make do without one, at least until you have it. Then its indispensable. It's not required for low temp cooking, but their are infinite ways to use it once you have it. I have the Vacmaster 215 and would absolutely recommend it.

2. Not bleach, but blanch. Either pre sear, or after bagging the meat, quickly drop in boiling water. This takes care of any surface bacteria.

3. Eggs. 63c Or soft scrambled from a siphon Or American toast (see chefsteps recipe). The things you can do with a circulator and eggs are amazing.

brian_martin2001

1. If saving up for a chamber vacuum sealer is an option for you, I recommend it. Granted, you don't need one to perform sous vide, but there are many other things you can do with one besides that: degassing a liquid, vacuum compression and marination, as well as vacuum packing food for freezing and sous vide. I don't have one, because it's not financially an option at the moment, but when I'm in a better place, financially, I intend to order one, after I've ordered the Joule.

2. https://www.chefsteps.com/forum/posts/green-meat-after-24-hours-60degreec
https://www.chefsteps.com/forum/posts/72-hour-short-ribs-green-discoloration-2

I'm going to go on a limb and assume you meant blanch. This is really unnecessary because of the information found in the links. Bottom line, it's not dangerous, just not the most pleasant looking.

3. What do you like? There's a great many things that you could prepare using a Joule, but not everyone likes the same stuff. You could transform some chuck roast into tender steaks, you could do the same thing with pork shoulder, you could make the Can't F*** It Up Fried Chicken, you could make any number of things as long as it's something you enjoy. Good Luck!

Jack_Mayer_85396

I agree with both @brian_100903 and @Brian_Douglas_35255 about saving for the chamber sealer; go with Zip locks until then. Also, agree with both recommendations about a blanch or pre-sear (pan or torch). As far as dishes go, eggs are amazing or try the 72 short ribs, truly shows off what SV cooking can accomplish! Whatever you do have fun and share your results here.

pgcath

Welcome to the forums!

@Brian_Douglas_35255 and @brian_100903 pretty much nailed it below, so... Nothing to add except save up for a chamber vac if you can. They're super awesome.

fisher23

For the first year I was cooking sous vide I only had a vacuum edge sealer, I had previously had a much more expensive one and this one was as good or better and has the accessory port that I still use to seal jars. It really does a good job for not much money while you are saving for chamber vac. Just a note that even if you don't vacuum seal the bags you will need non ziploc vacuum type bags for cooks over 158 F.

Andrew_Depew_191192

Thanks everyone for you advice. I think I'll take @John_Fisher_218893 suggest and grab the cheaper sealer for now and save up for the chamber seal. I was looking at the Vacmaster 215. Has any heard anything about the new Duo model? I can't wait to get my Joule in Sept!