Anyone Ever Used A Souvs Vide Stick?

Annabellethecat66 · ‎03-12-2010

I tuned into HSN this afternoon and Curtis Stone had on a Souvs Vide Stick.

It looked interesting, so I ordered the thing even though I'd never heard of it. He kept saying that chefs in restaurants use this...

I don't cook much at all but I sometimes do in the Winter because I don't like to go out when it's cold or raining.

Has anyone ever used this thing?

Thats Me · ‎03-09-2010

I haven't and it's intriguing- I'm a fan of Curtis Stone's products- but the sticking point for me on this thing is that you have to put the food in a plastic bag and I dont do food in plastic - it worries me.

Annabellethecat66 · ‎03-12-2010

@Thats Me I see your point. I don't worry about that because I'd think it would only make a difference if you cooked many meals and/or items that way.

He kept saying many chefs use it. Knowing me, I'll either never use it or just send it back. I just thought the idea of it sounds (like you said) interesting. What you're technically doing is boiling the food. The difference is you aren't boiling out (with water) the taste of the food. Otherwise it would taste like rubber.

Like he/it said, it doesn't brown the meat so, like with steak, you'd have to put the steak in a pan and heat it up afterward.

Thats Me · ‎03-09-2010

Hi- if you decide to give it a whirl please report back! I'm curious and hope you get great results from it and find it easy to use. I see your point about essentially boiling the meat in a sealed environment. These things really get rave reviews. I've read about others including one for the instant pot (which I have and love). That one has really tempted me. Enjoy it if you keep it!

cajun3mama · ‎07-06-2010

i bought one for my son nearly a year ago. He does all the cooking for his family and he absolutely raves about it..He cooks complete meals in it. He says that you never loose flavor or nutrients this way. The food is not boiled, it is brought to a safe temperature and kept there until ready to eat. To brown the meat he has a pan heated and ready to put a quich sear on it before serving..

i also bought him a set of CS cookware. He loves it.

Hellcat64 · ‎06-16-2015

I bought Curtis’ sous vide a couple of weeks ago and cooked a rib cap with it. It came out great. Really tender. I used a quart freezer bag, rubbed with a little oil and seasoned with montreal steak seasoning (love that stuff).

You have to get as much air out of the bag as you can. I cooked it for 2 1/2 hrs. at 140 degrees because it was

1 1/2 “ thick. Seared it in a grill pan.

Set eat up a little tricky but he gives pretty good instructions and time and temperature chart for different meats. Also his stick is 1200 watts so brings the temp. up pretty quickly. I’m going to try a chicken breast next. That is the real test!

Sooner · ‎03-10-2010

@Annabellethecat66 We have had the Anova sous vide for about a year now and really like it. It is $129 right now from Williams-Sonoma. It is easy to use, no mess no fuss, and makes great chicken, pork and fish. I'm not fond of steaks cooked in it, but most people are. I like the texture of grilled steak better. It needs FIRE to me! LOL!!!!!

The beauty is there is no real mess to clean up, and the food can hold longer with no ill effects if you need to. We buy chicken and salmon in shrink wrapped packs and just thow them in. It does a great job on chicken breasts!

Free2be · ‎03-10-2010

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Lisa now in AZ · ‎03-11-2010

I bought Curtis Stone's a while back and it is wonderful to use. I should use itmore, but I have made some amazing steaks. I use my vaccuum sealer and put the bags in a container I got online. I have not tried chicken in there yet. I froze some corn over the summer and might cook those in there next. It is super easy to use. I hope you like it.