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Old 01-22-2019, 06:57 PM   #1
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Andy's Handy Sous Vide Tips

Tip #1:

After pre-heating the water bath, remember to put the food into the container before walking away and waiting for dinner to be ready!


Note: Dinner will be later than usual tonight.
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Old 01-22-2019, 07:09 PM   #2
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Blame the Sous Chef...
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Old 01-22-2019, 07:22 PM   #3
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Blame the Sous Chef...
SO did.
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Old 01-22-2019, 07:46 PM   #4
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I'm sure you don't forget to put the beer in the fridge for later, do you?
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Old 01-22-2019, 08:55 PM   #5
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Never
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Old 01-22-2019, 08:58 PM   #6
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Never
Did you ever put the beer in the freezer "just for a few minutes to make it really cold," and forget you did it?

CD
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Old 01-22-2019, 09:01 PM   #7
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Did you ever put the beer in the freezer "just for a few minute to make it really cold," and forget you did it?

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I did that a few months ago..it popped a cap and poured all over a half of a cheese cake we had in the freezer..didn't know it until a couple of days later when GF took a bite of a piece of the cheesecake and shouted "this tastes like beer"..lol..I was in trouble..
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Old 01-22-2019, 09:01 PM   #8
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Never
Good man!

Quote:
Originally Posted by caseydog View Post
Did you ever put the beer in the freezer "just for a few minute to make it really cold," and forget you did it?

CD
Lol, no. After the first few warm beers, it stops mattering how cold they are.

Btw, don't ever bring beer on a winter backpacking trip for the same reason. You beging to hear them hiss and gurgle as they feeeze and crack open, leaving heer slushies all over everything else in your pack.
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Old 09-25-2020, 08:05 PM   #9
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*bump*
and
*highjack*, sorry Andy, I hope you don't mind

I had been looking for a while now for this video:

https://www.seriouseats.com/2017/01/...submerged.html

Another Food Forum that I belong to was talking about this:
Keeping the food submerged!
Neat trick, for sure
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Old 09-25-2020, 09:29 PM   #10
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I’ve also seen steel balls for sale to put in the bag with the food to weigh down the bag.
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Old 09-26-2020, 01:42 PM   #11
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Originally Posted by Kaneohegirlinaz View Post
*bump*
and
*highjack*, sorry Andy, I hope you don't mind

I had been looking for a while now for this video:

https://www.seriouseats.com/2017/01/...submerged.html

Another Food Forum that I belong to was talking about this:
Keeping the food submerged!
Neat trick, for sure
Good idea to be sure, but that method would not have worked for my two small cap steaks the other nite. I got a heavy garden rock, and put it in a plastic bag, then laid it on top of the little steaks.
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Old 09-26-2020, 02:34 PM   #12
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Good idea to be sure, but that method would not have worked for my two small cap steaks the other nite. I got a heavy garden rock, and put it in a plastic bag, then laid it on top of the little steaks.
I use a FoodSaver to vacuum pack SV food and they stay underwater fine. If you don't have a Foodsaver, forcing the air out of the bag using the displacement method works well too. Place the meat in a ziplock freezer bag and seal the top almost all the way across, leaving about and inch still open. Lower the bag into the water bath until the unsealed portion of the top is all that's above water. finish sealing the bag and you should be all set.
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Old 09-26-2020, 02:43 PM   #13
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Originally Posted by Andy M. View Post
I use a FoodSaver to vacuum pack SV food and they stay underwater fine. If you don't have a Foodsaver, forcing the air out of the bag using the displacement method works well too. Place the meat in a ziplock freezer bag and seal the top almost all the way across, leaving about and inch still open. Lower the bag into the water bath until the unsealed portion of the top is all that's above water. finish sealing the bag and you should be all set.

Yes, I've used the water displacement method with the zip lock bags from the start and it works well. The steaks had no air left in the bag, and still they needed the rock.
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Old 09-26-2020, 07:24 PM   #14
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I was reading somewhere to use your Pie Weights,
the ones that are chain-like, in the bag ... interesting.

Click image for larger version

Name:	pie weights.jpg
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Old 09-27-2020, 12:34 AM   #15
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Originally Posted by Kaneohegirlinaz View Post
I was reading somewhere to use your Pie Weights,
the ones that are chain-like, in the bag ... interesting.

Attachment 43099

That's something I don't have Kgirl, but if you do, it would be perfect.


I know for a fact you have rocks though. It would be cute to paint a little larger one and use it for your special SV weight.
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Old 09-27-2020, 08:39 AM   #16
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Though I have never seen anything about using one, I would place a round cake rack on the bottom of the pot, so the water would circulate around the bag, esp. if it was weighted down. Or maybe something like the rack used in canning, to elevate the jars from the bottom, if using that large pot. Does anyone else do this?
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Old 09-27-2020, 09:49 AM   #17
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Though I have never seen anything about using one, I would place a round cake rack on the bottom of the pot, so the water would circulate around the bag, esp. if it was weighted down. Or maybe something like the rack used in canning, to elevate the jars from the bottom, if using that large pot. Does anyone else do this?
I clip my bags to the side of the pot.
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Old 09-27-2020, 01:27 PM   #18
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I clip my bags to the side of the pot.
+1 me too
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Old 09-27-2020, 06:50 PM   #19
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Originally Posted by pepperhead212 View Post
Though I have never seen anything about using one, I would place a round cake rack on the bottom of the pot, so the water would circulate around the bag, esp. if it was weighted down. Or maybe something like the rack used in canning, to elevate the jars from the bottom, if using that large pot. Does anyone else do this?
Interesting.
I saw this

https://www.amazon.com/Stainless-Ste...dDbGljaz10cnVl


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I clip my bags to the side of the pot.
What sort of clips do you use Andy? I've seen so many different versions.
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Old 09-27-2020, 07:16 PM   #20
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...what sort of clips do you use andy? I've seen so many different versions.

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