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First time sous vide cooking!

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We cooked a steak tonight using the sous vide method -- it wasn't too bad! Perhaps a bit more done than I'd prefer (but I was expecting the opposite). Amazing consistency, though! We might prep all our steaks for the barby this way next summer.

 

Anyone else here tried this technique? Thoughts? Safety advice? (We're thinking of trying ribs this way.)

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$450 US is not too bad for a machine, but I agree, a big pot and a thermometer is probably the best way to go to try out the method.

 

Ribs -- can I come for dinner? :)

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I think before we buy a sous vide cooker, we'll invest in a high end digital thermometer with an alarm and immersion sensor.

 

This may be the best thing we learned since brining! (... new to cooking... does it show? ;) )

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