Haha .. I wanted one myself.. but thinking about the cost is killing me..

Not only you need the machine , the container if you dont have that kind of high pot.. Not to mention plastic bags.. Vacum pack machine.. The burner .. etc ..

Ends up costing 1k + ..

You have one in your home ? Care to share really make that much of difference in terms of taste?

You don't need high pot, you don't need vacuum sealer
http://www.amazingfoodmadeeasy.com/info/mo...s-for-sous-vide

Yes I do own one, u just need a pot deep enough to cover the meat. What burner? You need need a hot pan to sear the meat. The difference is tender meat without worrying over cooking!

http://www.amazingfoodmadeeasy.com/info/mo...sous-vide-foods

The new model maybe ~400.

This post has been edited by patryn33: Jun 13 2017, 12:27 PM

That's a good interesting find !!

But using the ziploc can be the trickiest part.. Will you get that kind of sealing result with a ziploc VS a vacumm pack machine?

You may need to marinate longer in ziplock bag longer but the results from control temp cooking same. No difference

Bro.. Any type of ziplock bag found in supermarket will do the trick?

Most, but you want to read below
https://www.cnet.com/how-to/why-ziploc-bags...s-vide-cooking/

Coming back to the topic, the sea salt that we used to rub on the meat for 1 hour, do we actually need to rinse them with water before cooking?

i find it quite salty for my steak because I didnt rinse with water after putting the salt on top of the meat..

PS: Bought my anova !! can't wait to try them

How much salt did you put?
If you find it too salty you put too much
Else rinse it away

Bro .. is this brand reynold zipper bag safe to use for sous vide? The packing itself didn't mention the zipper bag is made from what material ... bought them from giant hyper mart

This type?
https://eshop.tesco.com.my/groceries/en-GB/...ucts/7004094158

Yea something like that..

Look like this


This post has been edited by shinchan99: Jun 24 2017, 08:19 AM

Sandwich bag? No, get those freezer bag.

Bro, any idea where you can get those small little glass cup to make cakes that has waterproof lids?

Try bake with yen, chan tung or bagus, anything better you can find this shop around kota damansara near Padang kota, opposite cmc church. Got mine in kd when I was doing terrarium cake.

Anyway towards the sous vide packaging, if u got no vacuum machine, submerge the package with the item inside(seal line on top), while the end of seal line is slightly open to allow air to escape from package while you submerge it, let the water n gravity do the job of getting rid the air inside package, seal completely when thrs no air inside. And ure good to go.

This post has been edited by anthonywongy: Jun 30 2017, 06:04 AM

Wet marinade for all types of meat except beef. I like how the meat absorbs the flavour of the mixture, unlike dry rubs that only works for thin pieces of meat. At least, that's how I do it.

No please for the love of god do not rinse a steak... having a wet surface will prevent the maillard reaction from taking place, you wont get the seared effect without overcooking your meat.

You don't have to rub the salt in.. but you do need to season with salt for at least 45 minutes - the salt draws the moisture out of the steak the moment you season it.. after that through the process of reverse osmosis the moisture is drawn back into the steak and that's why you do it.

The difference between a marinade and a rub from my point of view is tenderisation. Yes. Both add flavour but a marinade actually tenderises the meat. I use a marinade on my lamb chops but prefer to use a rub on my pulled pork.

This post has been edited by Cicero: Jul 12 2017, 06:51 AM

Check out this link
https://anovaculinary.com/sous-vide-water-d...d=6074646484440

Well you can wash off the excess salt, dry it, season with spices before searing. Over salting is an issue, don't over salt no need to washing
http://www.seriouseats.com/2017/04/what-is...ng-science.html

I really don't understand why you'd want to over season with salt in the first place so that you'd have to rinse excess salt off first. When they talk about patting a steak dry - it is not after having rinsed it. You really do need a dry surface to get a nice sear and washing a steak is definitely not going to help you do that. Truth is, how much seasoning to use on a steak comes out of experience, with most recipes just giving vague instructions such as "season generously with salt and pepper" without specifying how much to use or how to go about doing it. The best thing for anyone cooking is to learn from mistakes ie.. use less salt the next time.

Actually, after having skimmed through the article - it clearly copies what I posted above so I really don't know why you posted the link in response to my post?