I will just leave this here
- Thread starter Bruce
- Start date
Dave in KC
TVWBB Wizard
That is the same exact one that I have. It provides the great sear that is needed when
you use the sous vide method, and also when using pellet grills. I used mine on Xmas day
for my prime rib roast.
LMichaels
TVWBB 2-Star Olympian
The guy with the ribs should definitely be put in a padded room somewhere. As for using an open propane flame to sear I'm still shaking my head. But, I have seen this done on Food Network with both open flame type torches and IR types. Don't know if it's something I agree with but hey to each their own
J Grotz
TVWBB Wizard
Absolutely. I used it for that purpose several times. My DW didn't like me "playing with a flame thrower" and it was inconsistent for me. I probably needed more practice. I also tried a smaller version, sort of like a creme brulee torch on steroids. Again, too hit or miss for me. So I switched to using a CI skillet over a camp stove and got better more consistent results.
Dave in KC
TVWBB Wizard
Yes, but for searing only. 20 seconds, flip. 20 seconds, done.
Very fast, very easy. Puts on a good show for the grandkids also.
Timothy F. Lewis
TVWBB 1-Star Olympian
A
Yeah, ejimakashun is most amazing!
I have thought about getting one for several uses, not the least is searing a slab of something!
Lighting a fire bowl is probably a much more common use.
Yeah, ejimakashun is most amazing!
I have thought about getting one for several uses, not the least is searing a slab of something!
Lighting a fire bowl is probably a much more common use.
Timothy F. Lewis
TVWBB 1-Star Olympian
Yep, it’ll do wonders for tidying up a patio!
Just looked at the “Su-Vgun” that’s another “interesting” unit.
Just looked at the “Su-Vgun” that’s another “interesting” unit.
Timothy F. Lewis
TVWBB 1-Star Olympian
I kind of get the feeling that this fellow Sous Vide cooked the ribs in factory cryo pack? While I completely understand the fact that they are totally vacuumed but, I’m not convinced that is the way to go.
What is the consensus here about Sous Vide in “factory packaging”? I have a boatload of “Sale” ribs and an Anova just sitting!
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J Grotz
TVWBB Wizard
I have never tried it or even been tempted to try it. First, even cryovac stuff can go bad before the sell by date. I had that happen last fall on some ribs and Costco issued a refund. If you cook in the "factory packaging," you won't know if the food is safe to cook and eat. Sure, SV can pasteurize and kill almost all the bugs if cooked long enough, but the waste products secreted by those bugs are unsafe too and cannot be pasteurized. Second, before cooking is the only point in the process where you can impart flavor into the meat through a rub or marinade.
Timothy F. Lewis
TVWBB 1-Star Olympian
@JGrotz
Anyone that has the taste to enjoy “Flattys” as you exhibit would share my sentiments about many aspects of this time on this “Mortal Coil”.
People make strange chances with food, look at McDonalds!
Well, any fast(not) food(not) joint!
Anyone that has the taste to enjoy “Flattys” as you exhibit would share my sentiments about many aspects of this time on this “Mortal Coil”.
People make strange chances with food, look at McDonalds!
Well, any fast(not) food(not) joint!
J Grotz
TVWBB Wizard
I'm slightly embarrassed to have missed the obvious tenor of your post #2032. I'm even more embarrassed to have no recollection of This Mortal Coil. But I did just look them up on Wikipedia and you should know I did listen to the Cocteau Twins "Heaven or Las Vegas" while walking said Flatty a couple of days ago, so I'm not completely uncouth.
Brian B Atlanta
TVWBB Gold Member
Interesting topic never been interested in it either but there are a lot of people who have good results. I invested in a vacuum sealer several months ago spent like 50 bucks for it on Amazon. Never just me had a problem with any meat that was Crovac Sealed not to say it does not happen, the reason I got the sealer mainly was because I buy the St Louis ribs from Costco and the Swift Brand has 3 racks to a package which my family normally eats a rack and 1/2 so I seal the rest with very good results. I found way more uses for the sealer though Salmon in bulk, chicken breasts or whatever one of the best purchases I have ever made.
Dave in KC
TVWBB Wizard
I would not, but until you posed the question, I never really thought about it.
We don't actually "cook" much with our Anova. When we do, we always
season it. You can't do that in the factory packaging. The majority of the
use for ours is reheating food. Primarily bbq. I do not know of a better
way to reheat bbq.
Kyle in Woodstock
TVWBB Guru
https://m.facebook.com/marketplace/item/452450025458390/
There is a good looking grill, grey performer. If that was closer to me I'd probably buy that one, love the color.
There is a good looking grill, grey performer. If that was closer to me I'd probably buy that one, love the color.
