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The Water Cooler
General Discussion
Skipped the smokin' (meat, that is)... tried something new.
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<blockquote data-quote="tRidiot" data-source="post: 2748312" data-attributes="member: 9374"><p>I didn't really have trouble with the juices and the seal, was just saying it's kind of labor intensive to individually seal them up if you're doing a few. I was only doing 4, but I can imagine the more you do, the more complicated. Also, if you're cooking to different temps for different people, you need more than one setup. My wife likes her steak med-well and I do med-rare. The neighbor lady likes hers true rare, but this method kept them pretty red and moist, so she liked it the same as mine - I did ours to about 135F. The wife's (and son's) to about 155.</p><p></p><p>Just a bit labor intensive overall, but once they're in the water, they can stay for hours without worrying, which is very nice, to allow you to work on other dishes. Someday when I have a larger kitchen, I may opt to buy a dedicated sous vide cooker.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2748312, member: 9374"] I didn't really have trouble with the juices and the seal, was just saying it's kind of labor intensive to individually seal them up if you're doing a few. I was only doing 4, but I can imagine the more you do, the more complicated. Also, if you're cooking to different temps for different people, you need more than one setup. My wife likes her steak med-well and I do med-rare. The neighbor lady likes hers true rare, but this method kept them pretty red and moist, so she liked it the same as mine - I did ours to about 135F. The wife's (and son's) to about 155. Just a bit labor intensive overall, but once they're in the water, they can stay for hours without worrying, which is very nice, to allow you to work on other dishes. Someday when I have a larger kitchen, I may opt to buy a dedicated sous vide cooker. [/QUOTE]
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The Water Cooler
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Skipped the smokin' (meat, that is)... tried something new.
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