Who here has used a sous vide machine (2 Viewers)

[tjharris]

So what about containers? I'm hoping to just use a regular stock pot or preferably the pot from my Instant Pot because I only need to cook small amounts anyway. I see everybody uses those plastic bins which I don't already have and I'm really not looking to need a big honking bin.

Plastic is a better insulator than metal which is typically why they are used for sous vide. But the instapot should work well

 

[seagull]

So what about containers? I'm hoping to just use a regular stock pot or preferably the pot from my Instant Pot because I only need to cook small amounts anyway. I see everybody uses those plastic bins which I don't already have and I'm really not looking to need a big honking bin.

You can use any container, but the clear plastic one with graduated measurements works great. I got the one with the lid and also use it to store the machine.

Reverse sear on steaks will give you a crispier outside when you apply some oil to the steak (flash searing) and you do not have to leave it to rest after cooking because it gets rested when taken out of the oven. You do have to monitor the internal temp to your liking while reverse searing, whereas sous vide does it through the immersion method.

 

[buzd]

Reverse sear on steaks will give you a crispier outside when you apply some oil to the steak (flash searing) and you do not have to leave it to rest after cooking because it gets rested when taken out of the oven. You do have to monitor the internal temp to your liking while reverse searing, whereas sous vide does it through the immersion method.

There's no real reason to do a reverse sear if you are using an oven with a pan or grill to sear. The reverse sear method became popular, because it's generally much easier to raise the temperature of the grill than to lower it - so it makes sense to put the high temp (sear) portion of the cook at the end.

Since you don't have that issue with an oven, it makes more sense to sear and then roast because when you are cooking at a lower temp for the second phase, it's much easier to nail your target temp.

 

[gboudx]

I use plastic bins that I purchased from a restaurant supply company. I bought 2 lids and cut one of them so the Anova fits with the cover on to prevent too much evaporation. I also bought silicone coated magnets that are used to weigh down the bags to keep them submerged. Before that I was using a sauce pan with a 2.5lb weight in it to keep everything submerged.

 

[seagull]

There's no real reason to do a reverse sear if you are using an oven with a pan or grill to sear. The reverse sear method became popular, because it's generally much easier to raise the temperature of the grill than to lower it - so it makes sense to put the high temp (sear) portion of the cook at the end.

Since you don't have that issue with an oven, it makes more sense to sear and then roast because when you are cooking at a lower temp for the second phase, it's much easier to nail your target temp.

My wife prefers the sear then roast, so that is how most are prepared, plus it is the quickest method from wrapper to plate.