sous vide immersion circulator ?
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There were a few folks on here last week or the week before that had been using them to finish SS and a couple of others. All of them raved about how well it worked for them.
I will as well, not so much for sausage but for steaks. Our neighbor made some reverse seared sous vide ribeyes over the Christmas break and they were almost a religious experience! I have to try my hand at it.
I use my sous vide machine to finish summer sausage, snack sticks, Canadian bacon, etc. I have used it to finish regular sausage as well. Results are very consistent, which is the beauty of sous vide. I find that I am using it much more and in a variety of food prep applications.
And as Cranky said, steaks are fantastic. The same applies to other proteins as well.
When my skeptical wife gives it the thumbs up, something's got to be working right!!!!
And as Cranky said, steaks are fantastic. The same applies to other proteins as well.
When my skeptical wife gives it the thumbs up, something's got to be working right!!!!
I have jury rigged a 3 gallon pot with a hanging probe (and hanging ziplocks not contacting pot obviously) and no circulation but me stirring the water every now and again to avoid hot spots along the perimeter. Found the sweet spot on dial that help my pot where I wanted and have sous vided for up to 48 hours with fantastic results. Don't need all the equipment to try it once. Keep in mind I never did more than 4 portions at a time so never overcrowded.
These steaks were sous vide then finished on hardwood fire.
no inside shot on file unfortunately
These steaks were sous vide then finished on hardwood fire.
no inside shot on file unfortunately
Richie,
My only experience is with the Sous Vide Supreme, the smaller model, and I've been very pleased. There are times when I wish I had the larger machine, but that also applies to smoker, grill, stovetop, etc. This is just perfect for now.
There appears to be a number of very good units out there; I'm sure our other forum members will weigh in with additional insight.
Cheers!
My only experience is with the Sous Vide Supreme, the smaller model, and I've been very pleased. There are times when I wish I had the larger machine, but that also applies to smoker, grill, stovetop, etc. This is just perfect for now.
There appears to be a number of very good units out there; I'm sure our other forum members will weigh in with additional insight.
Cheers!
Thanks I have a gas stove and the smallest burner boils water on low
I have jury rigged a 3 gallon pot with a hanging probe (and hanging ziplocks not contacting pot obviously) and no circulation but me stirring the water every now and again to avoid hot spots along the perimeter. Found the sweet spot on dial that help my pot where I wanted and have sous vided for up to 48 hours with fantastic results. Don't need all the equipment to try it once. Keep in mind I never did more than 4 portions at a time so never overcrowded.
These steaks were sous vide then finished on hardwood fire.
no inside shot on file unfortunately
Richie
It is of course important to follow the temperature recommendations of what ever recipe you are following. I played with my setup overnight without any food before I was satisfied I wasn't going to get caught in any temp danger zones or have other temperature fluctuations.
Safety First!!
Safety First!!
dls1
Smoking Fanatic
To me, a sous vide immersion circulator is the perfect tool for finishing sausage, especially if you're doing it in bulk quantities. That's one of the areas where the sous vide process really shines.
In as far as brand recommendations are concerned, I've had an Anova circulator for 3 years and have been very pleased with it. With one exception, it's operated perfectly and without a flaw. The only problem I had was of my own doing, and Anova replaced the unit at no charge even though they had no reason to do so. I should point out that my Anova circulator was their original model which they no longer make. It's controlled by a simple touch pad screen. The newer models have Bluetooth and Wifi connectivity, neither of which is meaningful to me. The newer models are also a little less robust than mine, but still do the job well.
For several years prior to buying the Anova unit, I had, and still have, access to some Polyscience restaurant grade units. If, and when, the Anova unit dies, I will get a mid-level Polyscience unit.
Good luck.
mkriet
Smoking Fanatic
I've seen a lot about these but don't have one. I finished some SS in a hot water bath last weekend on the stove and it worked fine.
Am I missing something on these units? I know they are expensive. I think I would just do sausage the same way I did.
ndhall
Fire Starter
Here is a good link that u can use to try out sous vide to see if you like it without purchasing an expensive circulator. http://www.seriouseats.com/2010/04/...er-cooler-the-worlds-best-sous-vide-hack.html
I used mine to finish smoked kielbasa & summer sausage last week & used it to cook chicken breast both turned out great
Heres my bear summer sausage i made set it at 160 & let it go over night.
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I've had one for a little over a month and am totally hooked. Of course poaching/finishing sausage immediately popped in my mind! I'm looking at big pots to do 5# batches. What I'm wondering about is what the oils from the sausage would do to the machine. They're meant for clean water. Any input?
Dan
Dan
I sealed everything in the vacum bags after smoking then put it in for the allotted time kept the water clean but there was def a smoke smell once finished.
I bought my Gourmia sous vie and I did a ribeye steak
131 degrees for 3 hours then I dried it off with a paper towel and season it with SPG and seared it over and open flame and finished it with some butter.. best steak I ever had!!!
131 degrees for 3 hours then I dried it off with a paper towel and season it with SPG and seared it over and open flame and finished it with some butter.. best steak I ever had!!!
mkriet
Smoking Fanatic
You mention the sausages should be vacuum sealed. Is that for the sake of the sous vide rather than the sausages?
You gotta vaccumm seal to get the full effect of the sous vie. Sous vie means vaccumn seal in French
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