Don`t be a "Hater". I like trying any new cooking method.

these were select steaks my crappy guide fed us last year. the chef actually made them edible with sous vide.

I have one and it makes it very simple and the steaks are very consistent and tender. I cook mine for an hour or two in the sous-vide at 135 and then when we are ready to eat, I take them out, slap them on the grill for 2 minutes a side and have perfectly medium rare steaks. I have the Anova that I got off Amazon and also picked up a couple of cooking containers with lids. It seems like it’s more work, but it really isn’t. I still cook steaks on the grill without using the sous-vide, but the family can tell the difference and like the sous-vide steaks better.

Thanks everyone for the feedback. I am always up for trying different cooking methods and I am going to give it a try.

Turns out perfectly cooked possum and road kill every time.

Use ours all the time. Best way to get consistent moist chicken breast and finish in a pan. Have done steaks this way when I'm too lazy to fire up the grill. The most interesting part is you can literally cook something for 10 hours and it will be the same doneness as if you cooked it for 1 hours. Our is the wifi annova. Put the chicken in at 8AM frozen, link up to it at noon and start the cook. It's done by 1 but when we get home at 5-530 I'll pull it out. Finish in a pan for about 30 seconds on either side and your done

What most fail to realize is with sous vide it's not fast, you cook at the temp you want it finished at the ENTIRE time. If you want a steak rare you cook it at 129 degrees from start to finish. No need to let meat get to room temp, no need to watch over a pan for 6 min. Toss it in, cook, pull out, season, slap it in a pan or grill for 30-45 sec and you're done and it will be rare or med rare all they way through.

On the brisket, why couldn't you do the sous vide in the vacuum sealed bag it is packaged in, then trim the fat after sous vide before smoking it?

So, just using the hot water to apply a (consistent) low heat for a looonnnngggg time?

I guess it makes sense for the working couples who want to put something on in the morning and have it done when they get home. I'm not sure it's the most energy efficient means to an entre though.

Because that bag is full of blood and fat. You would end up with a brisket stewed in a bath of blood and rendered fat. After 48 hours at 135°, all the fat is gone, liquified and rendered into the meat, but you only want a little, so you trim off most of the fat. You’ll also want to season the brisket before cooking it. Also, most sous vide tanks won’t hold a whole brisket unless you cut it into pieces and stack the pieces in the tank.

Thanks Cast. Makes sense.