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Old 09-18-2017, 12:47 AM   #11
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Quote:
Originally Posted by jennyema View Post
Why cook things for that long?
It is for tough cuts of meat. You cook it low and slow in sous vide, just like you would with BBQ in a smoker. Low and slow lets the fats break down, and make a tough cut, like brisket, moist and tender.

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Old 09-18-2017, 08:29 AM   #12
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I would get a cheap cooler, and hack it up if I were to do more long sous vide cooks. Unless I was cooking for pay, I would hate to spend the money on a Cambro, especially if it had to be "modified."

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Actually they sell lids for the three containers that I mentioned that already has the cutout for the Anova in them.
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Old 09-18-2017, 08:35 AM   #13
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Why cook things for that long?
I thought the same thing. I was thinking that my longest cooks would be a few hours. Since I am new to sous vide, I am trying everything using it. Have you used it for bacon, yet? Go pick up two packages of any brand thick sliced bacon. Cook one using your current favorite method. Then cook one using sous vide with an overnight cook. There is no comparison. It was truly the best bacon that I have ever made at home.

The Joule app gives you the times and what each time will look like.

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Old 09-18-2017, 08:48 AM   #14
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They also make waterballs that serve the same purpose as a lid.
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Old 10-27-2017, 07:22 PM   #15
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I got 250 of the little balls. They work pretty well for a cover.
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Old 10-27-2017, 07:39 PM   #16
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Ping pong balls also insulated and prevent evaporation.
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Old 10-27-2017, 08:21 PM   #17
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Here is my current set-up. I cut a lid for my container to fit the Anova. It works for me.

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Old 10-28-2017, 04:08 PM   #18
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I find myself using my Sous Vide more and more. It's one of those gadgets that isn't good for everything, but is very good for certain things. Getting things like steaks and pork chops cooked to perfection is one of them. They do need stove top searing before serving, though.

I know restaurants use sous vide and I am wondering what else they use them on.
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Old 11-04-2017, 04:50 PM   #19
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I use different containers now for different cooks but my favorite is my Coleman cooler. I can load it with water and ice, put the vacuum sealed meat in the water. I monitor the ice bath all day until I am ready to start the cook. The ice bath keeps it below 40 usually between 33 - 35. Which keeps the meat at a safe temperature until it time to cook it. This particular cooler will hold temp below 40 for two days.

The insulation in the cooler makes it perfect for long cooks like 36 hour bacon cooks.
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