Je fais la cuisine sous vide
- Thread starter Jamie
- Start date
Buckmaster
Senior Member
Also helps I had $100 in gift cards after cashing in some credit card points. So, it was basically free. Paid $26 for the container and lid. Not a paid investment if I say so myself.
fasten your seatbelt, Jesse. you're about to go for a ride. 
immersion circulator is one of the best cooking tools a meat eater can own and there is plenty of info out there for guidance. for certain, as long as I have electricity and a bucket of water, I'll never "throw a steak on the grill" again as long as I live. sous vide cooking isn't always the easiest way, but for a growing list of foods, it is the best way, imo.
immersion circulator is one of the best cooking tools a meat eater can own and there is plenty of info out there for guidance. for certain, as long as I have electricity and a bucket of water, I'll never "throw a steak on the grill" again as long as I live. sous vide cooking isn't always the easiest way, but for a growing list of foods, it is the best way, imo.
Ummmmm, basically free? How much did you pay in interest to get your “free” $100?
Don’t answer that, just pointing out that nothing is free. Goes along with the talk we had the other day.
cash back from a credit card that you pay the entire balance on every month is, indeed, free money.
My cousin has basically married one of these things for cooking. I don’t have one yet. I personally enjoy staring at my grill drinking beer on long cooks.
Needless to say sometimes you just don’t have time to do that.
Do these things come with the vacuum sealer and bags? Also how hard is it find the bigger bags and what is a good one to buy?
Needless to say sometimes you just don’t have time to do that.
Do these things come with the vacuum sealer and bags? Also how hard is it find the bigger bags and what is a good one to buy?
Ummmmm, basically free? How much did you pay in interest to get your “free” $100?
Don’t answer that, just pointing out that nothing is free. Goes along with the talk we had the other day.
Like Jamie said, pay off balance, pay no interest, still get points. I only answer to point out you're wrong.
Oh how you’ve grown over the last 10 years....Like Jamie said, pay off balance, pay no interest, still get points. I only answer to point out you're wrong.
Check out amazingribs.com they do a pretty extensive grill review. Plus his book is my Bible when it comes to a lot of my cooking.
Even in a global pandemic, I can decide to try a french style of cooking and be doing it 48 hours later. First meal will get done Sunday. I have other plans for tomorrow 
Buckmaster
Senior Member
But what if you die of Covid-19 before your meat is finished? Is your meat within your living will?
I bought this flat (and another, and some butts, and some ribs) the last time I went to Costco back in April when I didn't have to wear a useless mask. I have one more day size job next week and I'm done with work until I feel like doing more, maybe February. cooking this other flat has been on my radar for a few weeks, but I've been busier than a coon with two dicks for the last month or so. need to make some room in the freezer, so one more smoke before I disappear into the landscape for a couple of months. My Dad really likes my brisket, and gave me the immersion circulator as a gift, so I'll invite the folks up for dinner and some handgun shooting on Sunday. it's the most wonderful time of the year. I'm cooking brisket and going bow hunting. 
really nice brisket flat ready for a long, hot bath for 50 hours. chill it off and finish it on Sunday. nothing but coarse sea salt and coarsely cracked pepper for the sous vide. apply brisket rub before I put it on the charcoal.
really nice brisket flat ready for a long, hot bath for 50 hours. chill it off and finish it on Sunday. nothing but coarse sea salt and coarsely cracked pepper for the sous vide. apply brisket rub before I put it on the charcoal.
tpierce
Junior Member
I got in to this Sous Vide just recently, the boneless skinless chicken breast is just awesome, can't get enough of it