ive tried a few times doing sous vide on the stove, but i had trouble keeping it at a consistent temp for extended periods of time. either the flame was too high or it would go out. recently, though, my wife got me a vacuum sealer, so i figured if i have that, i have to get something reliable to work with, so i got a controller that you plug a crock pot (other other device) into and it controls the temp. it worked fantastic, although the seal broke a lil when i was taking it out. managed to save most of the juices, though.

i made a chuck eye roast. seared it first in a pan then sealed it and stuck it in for about 48 hours at ~138 or so. mmm, so good. it tasted like a good prime rib only softer.


no pic yet, though, maybe tomorrow.

finally got a reliable pic setup going...




not the greatest pic, especially as its a pic of leftovers, but you can see how its the same doneness throughout the meat. was sooooo good.

Meat looks fatty as hell...

ya lol
looks good overall tho!

should sear your meat after the sous vide

thats the cut, its got a big thread of fat running through the middle. the meaty parts are pretty lean otherwise, though. one of the downsides of sous vide is that the fats dont really render the same as by conventional higher temp cooking.




see above, and thanks.




i seared it before cooking. searing again afterwards is only necessary if you want to crisp it back up. wasnt necessary here as it was a roast and that would be just the edges of a slice.





so, another thing to beware of with sous vide is reheating leftovers. you can kill it if you heat it too long, especially in the microwave.

ick, i wouldn't ever cook with plastic bags. most plastics will leech chemicals into stuff when its heated. i shuttered just reading about you cooking something in a vacuum sealer bag. hard high-density polyethylene containers rated for 200F+ is the only plastic i'll use and that's just to store cooled leftovers in.

If your worried you can allways get food safe resealable silicon bags for your sous-vide setup. you can find 1 liter bags on amazon from the maker Lekue.

they are a bit thicker than plastic so you might have to heat things longer.

This post was edited by Ylem122 on Jan 2 2014 03:09am

unless ur using bad type of bags, sous-vide bags are heat resistent. You can cook with them without danger, just like saran wrap ( in water that is)

like hof said, there are different grades of plastic. the plastic used for sous-vide vaccuum bags has been tested and found not to leech anything harmful. its totally fine.