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Are you still using your crock pot with the temp probe for yours?
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That's what I'm using, the Dork Food DSV unit, and I have several Crock pots to choose from. I have no experience with the high $$$ units to compare, but so far I've been really happy with the results. It does take awhile to heat up, even if I fill the bowl with hottest water from the tap (do it twice, once to heat up the bowl, then again for fresh hot water). I suppose if I was in a hurry I could stick the bowl in the microwave for a bit, but then this is not a "fast cooking" method anyway. Patience is worth it!
It's small enough that it doesn't really matter if you don't have a circulator pump.
I'd also like to try some sort of immersion heater in a cooler, with the DSV. I have a little submersible fountain pump I found at Harbor Freight, I'd have to check the temp rating though.
I finally got around to trying some pork chops sous vide. I used the Waring vacuum sealer and bags in our turkey roaster for 2 hours. The bags held the seal, but I think I should have patted the chops dry before vacuum sealing as some of the juice got into the seal part and cooked/solidified in there. Adios 2 bags.
I seasoned the chops with kosher salt, pepper, and some ranch mix. I finished them on the grill. The chops were by far the most tender we've ever eaten and super tasty! Delicious, absolutely delicious!!!
I am leaning towards getting the turkey roaster and the dork temp thing. My fairly large crock pot wouldn't do well with any more than two small steaks. And I have a crock pot (electronic) so I don't need another except for this magic.
Ya, I've done 2 large pork chops in my medium sized one (I'll try to look at the size later).
But we have a couple of those roasters at church for keeping sides warm when we do suppers. That would work well for entertaining.
The advantage of the larger size is less temp drop when you put the bags in.
Hey try that out KLF and report back before I take the plunge and have yet another cooler sized cooking appliance I use once in a while.
First sous-vide tri-tip later today...
...more news to follow![]()
First sous-vide tri-tip later today...
...more news to follow![]()
Awesome! Can't wait for he followup!!!
On another note, my first attempt at sous vide was so tasty and tender that I've already ordered a Sous Vide Supreme Chef water oven. I got a screaming deal on fleabay, so hopefully it comes thru shipping well. I figure for a family of 6 + entertaining, we'll get plenty of use out of it in the long run.
Chad, Is this the one you bought? I'm looking at this model:
http://www.amazon.com/Sous-Vide-Supr.../dp/B003AYZIB4
J
To sum up (with the two money shots):
The good: The tri-tip was super juicy and very tender (relative to tri-tip). I'm glad I opted for 126*F on the Dorkfood DSV controller as the roast was near perfect for doneness. Next time I will try dropping the water bath to 122 or 123. I think this will be perfect for the rare side of medium-rare (yeah I know: "RARE").
The other very good feature for this style of cooking, consistent with sous vide and/or reverse sear type grilling: The evenness of the roast's internal temp...top to bottom and side to side!
The "just OK" (not bad...just not a raver): Given the roast only spent about 4-minutes over hot coals it didn't have any woodiness/roastiness/BBQ grill flavor component.
I BBQ tri-tips on my komodo using the rotisserie, with indirect coals, and they come out top of the world; albeit not quite as juicy and not quite as tender as today's sous vide session...but **** close, **** good and no missing the fact it spent some time over red oak.
However, today's sous-vide/tri-tip session was a fun and learning experiment!
So far my favorite sous vide has been with wild King salmon. Next up will be pork loin chops.