Kitchen

[CLEM]

Curtis Stone demonstrated (and I guess sells) this Sous Vide Stick.  I only saw it for a few seconds before the demonstration ended.  I googled it and it seems to have been around for a while, but I still have no idea what it is.

Is anyone familiar with this?

[jaxs mom]

His particular one, no. I have an Anova immersion circulator. Which is what these devices are called. They're for cooking food using the sous vide method. 

[CLEM]

@jaxs mom  How good are they and are you using it a lot.  I still haven't figured out how they work and what exactly they do.  I read some reviews on Amazon.

I guess these things will be the next thing without which we can not live.

[jaxs mom]

I'm sick right now, so I just don't have the mental capacity or the energy to give the detailed response required to get into all the things that sous vide does. So I'll give you some links. I'll come back and post a more detailed response in a few days when I'm feeling better. 

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential...

http://modernistcuisine.com/2013/01/why-cook-sous-vide/

This guy has tons of info and recipes for cooking sous vide http://www.amazingfoodmadeeasy.com

[CLEM]

@jaxs mom  I am sorry you are sick.  Please take care of yourself and get better.  I was only curious about this thing.

[Dawnie]

I purchased the CS Sous Vide Stick.  I can't wait to try it!  

[Free2be]

I have the same brand as Jaxsmom but have used it only once.  It made a sirloin tip roast as delicious as a prime rib and evenly cooked throughout.  I feel bad I haven't used it more, I want to see what it will do for a chuck roast.  I suppose as long as this Q offering maintains an exact temperature and circulates the water, then it should be okay.  I'd use a different thermometer as a double-check to be safe. 

[Sooner]

We have one, another brand, and love it for chicken and fish.  I'm not crazy about it for steak because it changes the texture.  I'm sure it would be good for other cuts of beef but steak, not for me.  

Fish and chicken are great though!  Haven't tried it on much else.  The beauty is you can cook the food and hold it at temp for a long time, which is nice if you don't know when people will be home.  Also, almost NO cleanup and you don't use a stove burner is you are cooking lots of dishes. 

[rrpell]

I just finished cooking my Corned Beef dinner with my Anova Sous Vide Precision Cooker. I believe it was a great success.  I filled my stock pot with water and attached my Anova to the interior wall. 

I divided my corned beef, in half, and placed each piece in a vaccuum sealed bag (used my food saver) and cooked them at 165 degrees for 36 hours. (The Anova circulates the water and keeps it at a constant temperature.)

I removed the bags holding the beef, and, after placing them on the porch to "fast cool", put both (unopened) in the refrigerator, overnight. to allow the meat to rest.

The next day, I cut all my root vegetables (rutabaga, carrots and parsnips, golden beets and whole small potatoes) and vacuum sealed and submerged them in the stock pot.  I set my Anova for 185 and cooked for 3 hours.

During the last 15 minutes, I turned down the heat to 125 and added the unopened bags of corned beef so they would warm.

(The only thing I didn't cook this way was the cabbage, which I liked steamed.)

I opened the vegetables bags and combined them with their juices in a big bowl.  I absolutely love the "fresh" taste of vegetables cooked this way. They are not "mushy" and are full of bright flavors.  They have been cooked for a long time, but at a consistant low temperature.  They have never been boiled in water.  (My husband was surprised even the potato tasted amazing).

I removed the corned beef from the bags and sliced.  It was tender, juicy and full of flavor.  It was the best one I have ever made!

[CLEM]

Thank you so much @rrpellfor explaining how this works.  I was really mystified by this stick.  Now it makes sense.  Don't know if I am getting one though.