After experimenting with Sous Vide with an induction heater I finally bit the bullet and purchased the Anova unit. The $169 price, with free shipping from Amazon was too good to pass up. I am looking at playing with a combination of Sous Vide with classical grilling and smoking. The previous work done with the induction heater was a good enough proof of concept to convince me good results could be produced. Now I want more precise and granular control which can only be done with a real Sous Vide unit.
As promised.
(Snip)
No problem, I'm going to try another batch but with lower temps and dried herbs not fresh.That was a truly informative, helpful post. Thank you for the time you put into both the research and posting the results of that study.
I am especially interested in what - if any - further experimentation you may have done in the area of taking food (at this point, specifically chicken breasts, but anything would help) that has been cooked sous vide and then "finishing" on a grill. I would appreciate any successes, ideas, thoughts, and suggestions you might be willing to share.
Thank you, again, for the information you've already shared any anything further you might pass along.
Milt
Yep, or even well tilted.
~Martin
There is generally never a vacuum in a sous vide bag. I know "sous vide" translates to "under vacuum" and you use a vacuum machine to seal the bag.
My only caution, alcohol boils at 170 degrees F (at sea level). Although it is unlikely you will reach this temperature in a Sous Vide cook, by pulling a partial vacuum in the bag, you are in essence reducing the pressure in the bag (equivalent of raising the altitude of the cook). This will lower the boiling point of the alcohol. Any bubbles which form, will affect the even conduction of heat. Pre-simmering your alcohol in a pot at 180 will eliminate this risk.
Milt2tle,
There is a good sous vide tutorial where he is post grilling the chicken breast at:
http://solidgoldeats.com/sous-vide-bbq-boneless-skinless-chicken-breasts/
Give it a read, good info..
I am not sure you are correct. For example:
Dcarch,
Although it is true the atmosphere outside the bag presses upon the thin plastic, prior to the bag sealing the vacuum pump draws a 5 inch column of water. This translates to a pressure differential between the inside of the bag, and the outside. There is not a Hard vacuum in the bag, but there is a slight vacuum in the bag.
And while the water is boiling it will start to freeze.A suction vacuum sealer may seal a tiny amount of vacuum but when using a chamber vacuum sealer, the contents are sealed at atmospheric pressure...there is no vacuum....
In regards to boiling, it's very easy to do with a chamber vacuum sealer, even if the liquid is at room temperature.
If fact, stuff is often cooled as much as possible to avoid problems with boiling.
Heck, a ~$20 faucet aspirator will pull enough vacuum to easily boil room (or lower) temperature water.
~Martin