# Please tell me about sous vide **URL:** \ **Category:** Cafe Society\ **Created:** [June 15, 2018, 6:04pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164 "2018-06-15T18:04:38Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 27, 2018, 2:00pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/41 "2018-06-27T14:00:52Z")
> [@Mikemike2](#): > > Sous Vides are useful for many things, but one of the best things is meat. Fish also!! I love my Anova sous vide. I bought my first one right after they became available retail. A chef friend bought two as part of Anova’s kickstarter. I love mine so much that I recently purchased a second unit, even though the first is still going strong. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 27, 2018, 2:02pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/42 "2018-06-27T14:02:15Z")
Last month I did a pork shoulder for 72 hours (forget the exact temp, but I wrote it down). Best pulled pork ever. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [June 27, 2018, 3:18pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/43 "2018-06-27T15:18:29Z")
> [@txjim](#): > > A couple weeks ago, I noticed the local Sam’s Club was blowing out a model for $50, down from about $85 or so. This thread prompted me to pick one up. > > Had a slab of ribs in the freezer so tried those as well. My normal process is rub, long time in the smoker and finish in an oven wrapped in foil (yea, it’s cheating, leave me alone!) but tried a rub, 24 hrs @ 151 degrees and a sear on the grill. Came out with ideal consistency but without the smoky flavor as I did not have an Liquid Smoke around (never needed it before.) For the ribs, I would conclude that you would give up some smoked meat flavor but gain in consistency and ease. [Here is a link](https://www.seriouseats.com/2015/09/the-food-lab-complete-guide-sous-vide-pork-ribs.html) for an excellent article and recipe for pork ribs in a sous vide. It includes the results for many temperatures and times, and uses liquid smoke. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [June 27, 2018, 3:19pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/44 "2018-06-27T15:19:55Z")
> [@China\_Guy](#): > > I use it mainly to mash beer. How’s that work? I mean, I’ve done full-mash brews before, but not with temperature control, just a big 10 gallon picnic cooler. Do you essentially trickle wort out of the bottom (under the screen), put it in with the sous-vide device, and then pump it back into the lauter tun, kind of like a continuous vorlauf? ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [June 27, 2018, 3:24pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/45 "2018-06-27T15:24:57Z")
Personally, I use a simpler pork ribs recipe, usually salt, pepper and maybe oregano before going into the sous vide. I then finish the ribs on the BBQ with a very gentle indirect heat for a bit of smokiness and char. Right before the bbq I may add some herbs and lemon juice. The problem with herbs in the sous vide is they do not stand up well to long cooks of many hours to days. They can actually become unpleasant. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [June 27, 2018, 3:31pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/46 "2018-06-27T15:31:22Z")
@ **Sunny Daze** : if you really want to get into sous vide, subscribe to the [Everything Sous Vide](https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw) channel. The guy is cool. He presents his failures along with his successes. I’ve learned a lot. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [June 27, 2018, 4:39pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/47 "2018-06-27T16:39:46Z")
It’s not sous vide if it’s not under vacuum, but that ship has sailed. Even the companies selling immersion circulators for low-temperature cooking are calling them “sous vide machines.” ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [June 27, 2018, 10:03pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/48 "2018-06-27T22:03:21Z")
> [@China\_Guy](#): > > BTW, I did an ice chest hack. Basically, buy a plastic cooler, drill out a hole the size of your sous vide machine, and you have an insulated sous vide container. I use it mainly to mash beer. Do not attempt this with disposable styrofoam coolers. They’re porous, especially with heated contents, and water will weep all over the place. Then, you’ll try to lift the cooler into a tub to salvage the meal and the handles crumble under the 30 pound load. How do I know? I just do. Ok? ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [June 28, 2018, 12:14am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/49 "2018-06-28T00:14:51Z")
> [@China\_Guy](#): > > blow torch recommendations? What’s says Father’s Day better than a blow torch? > **[MG9 - 14.1 oz. MAP-Pro® Hand Torch Cylinder](https://www.bernzomatic.com/Products/Fuel-Cylinders/Hand-Torch-Cylinders/MG9)** > > The Bernzomatic@ 14.1 oz MAP-Pro@ Hand Torch Cylinder can help you complete the job quicker using a higher burn temperature than standard propane. This is what I use and is commonly recommended ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 28, 2018, 1:32am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/50 "2018-06-28T01:32:48Z")
> [@txjim](#): > > (snip)Had a slab of ribs in the freezer so tried those as well. My normal process is rub, long time in the smoker and finish in an oven wrapped in foil (yea, it’s cheating, leave me alone!) but tried a rub, 24 hrs @ 151 degrees and a sear on the grill. Came out with ideal consistency but without the smoky flavor as I did not have an Liquid Smoke around (never needed it before.) For the ribs, I would conclude that you would give up some smoked meat flavor but gain in consistency and ease.(snip) The last time I did ribs I used a rub and liquid smoke with a 24 hour sous vide cook at 152 degrees F and finished them over charcoal. Very nice. ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [June 28, 2018, 1:46am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/51 "2018-06-28T01:46:08Z")
> [@zoid](#): > > [Bernzomatic | 14.1 oz. MAP-Pro® Hand Torch Cylinder | MG9](https://www.bernzomatic.com/Products/Fuel-Cylinders/Hand-Torch-Cylinders/MG9) > > This is what I use and is commonly recommended I have a TS8000 with map gas, but wasn’t sure map gas was safe for food? I use my TS4000 and propane. Is there documentation that map is safe? GaryM ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [June 28, 2018, 2:01am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/52 "2018-06-28T02:01:07Z")
Appears to be but I don’t know of any specific study [https://www.chefsteps.com/forum/posts/mapp-gas-vs-propane-torches-9](https://www.chefsteps.com/forum/posts/mapp-gas-vs-propane-torches-9) ---
**Author:** ![GaryM](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garym/32/241_2.png) [@GaryM](https://boards.straightdope.com/u/GaryM)\ **Post date:** [June 28, 2018, 2:08am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/53 "2018-06-28T02:08:01Z")
I did some searching after I posted, should have done first I suppose and it appears that MAPP gas hasn’t been available since 2008. Now they sell Map-pro which is propane with a higher proportion of propylene. Only 200° hotter than propane. Sent from my SM-G960U using Tapatalk ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [June 28, 2018, 2:23am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/54 "2018-06-28T02:23:36Z")
> [@China\_Guy](#): > > blow torch recommendations? What’s says Father’s Day better than a blow torch? Searing directly with a torch can lead to some nasty tastes. This can be avoided with a Searzall. > **[Amazon.com: Booker & Dax Torch Attachment, Pro Grade, Chef Certified,...](https://www.amazon.com/SEARZALL-Stainless-Steel-Culinary-Restaurants/dp/B00L2P0KNO)** > > Shop Booker & Dax at the Amazon Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%. ---
**Author:** ![China\_Guy](https://avatars.discourse-cdn.com/v4/letter/c/779978/32.png) [@China\_Guy](https://boards.straightdope.com/u/China_Guy)\ **Post date:** [June 28, 2018, 8:01am UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/55 "2018-06-28T08:01:32Z")
> [@bump](#): > > How’s that work? I mean, I’ve done full-mash brews before, but not with temperature control, just a big 10 gallon picnic cooler. > > Do you essentially trickle wort out of the bottom (under the screen), put it in with the sous-vide device, and then pump it back into the lauter tun, kind of like a continuous vorlauf? Naw, brew in a bag. Either do a full wort BIAB or do a partial mash. Either way just set the time and temp with the sous vide machine. The cooler just makes it a lot more efficient. I’ve even played with a non boil version. Used DME, heat to 180 where isomerization starts, then let it cool and/or dry hop. My one experiment showed promise but wasn’t great. I haven’t tried to fine tune since then. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [June 28, 2018, 2:49pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/56 "2018-06-28T14:49:01Z")
> [@kayaker](#): > > @ **Sunny Daze** : if you really want to get into sous vide, subscribe to the [Everything Sous Vide](https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw) channel. The guy is cool. He presents his failures along with his successes. I’ve learned a lot. Thanks for the link. I subscribed. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [June 28, 2018, 2:58pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/57 "2018-06-28T14:58:17Z")
> [@Ruken](#): > > It’s not sous vide if it’s not under vacuum, but that ship has sailed. Even the companies selling immersion circulators for low-temperature cooking are calling them “sous vide machines.” You are right. I believe the vacuum comes from vacuum sealing in a bag. Although many recipes can be made as well with a ziploc bag and no vacuum and you know that. What I was going to say is sous vide in a vacuum sealed bag is a great way to marinate things quickly. The vacuum seal in the bag pretty much pushes the marinade into the meat, or whatever else you use. I have a standard consumer vacuum sealer that does not work with liquids in the bag to be sealed (it will pull them into the pump). However you can put your marinade into the freezer first, and it will freeze, or congeal enough not to be a problem. Put the meat and frozen marinade in the bag, vacuum, and when it thaws the marinade will redistribute around the meat. ---
**Author:** ![Mikemike2](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikemike2/32/305_2.png) [@Mikemike2](https://boards.straightdope.com/u/Mikemike2)\ **Post date:** [June 28, 2018, 3:07pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/58 "2018-06-28T15:07:35Z")
Tried to edit above. First line was just to state that I am sure \*\*Ruken \*\*knows the many ways one can sous vide. It sounds like maybe I was mad or something. I was going to say with marinade that sometimes I don’t even cook using sous vide after marinating, the vacuum sealer is just good for marinading. ---
**Author:** ![Ruken](https://avatars.discourse-cdn.com/v4/letter/r/f475e1/32.png) [@Ruken](https://boards.straightdope.com/u/Ruken)\ **Post date:** [June 28, 2018, 3:26pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/59 "2018-06-28T15:26:54Z")
Yes I think I vac seal more for marinating and freezing than I do for cooking. I’m more likely to vac seal for long cooks, e.g. 24h+. Otherwise zippies work well. Or as in the case of these egg bites, jars. I haven’t tried that. I’m going on vacation tonight and plan to try eggs bites and pots de creme (separately) in jars and will try to report back. ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [June 28, 2018, 7:46pm UTC](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164/60 "2018-06-28T19:46:00Z")
I did a leg of lamb with a rub, then three hours in the smoker at low low heat. This gave it a nice smoke crust. I then (carefully) worked it into a sous vide bag, sealed it, and did 52 hours at 136 F. Finished with the Searzall. It was AWESOME. [Previous page](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164.md?page=2) [Next page](https://boards.straightdope.com/t/please-tell-me-about-sous-vide/816164.md?page=4)