Sous Vide cooking method BULLER?

[WDW]

Bueller? Buller? Buller?


Ok - anyone out there prepping entrées using the Souis Vide method of cooking when traveling?

It’s an interesting concept that I had not considered but there certainly is a practical application given we have a residential style freezer with ample capacity to store entrées. Also when purchasing at membership clubs, dealing with bulk quantities. Fresh meat products or vegetables might be more practical.

[Gary RVRoamer]

I'm not clear what sous vide has to do with bulk quantities, but the precision temperature cooking method is as practical in an RV as at home. It's probably easiest when you have shore power and city water hook-ups, though.


We've done it a few times, but don't make a practice of it. It's not much different than par boiling. In sous vide, the food is bagged and doesn't necessarily reach boiling, but the idea is the same. For us, it's worth the extra effort for things like thick country ribs that can be difficult to cook through evenly on a grill or in a frying pan.


For those interested in learning more, see https://anovaculinary.com/what-is-sous-vide/

[old golfer guy]

Just like at home S V is great for some things in the RV. An example--I might do 4 racks of ribs or a brisket or pulled pork on the smoker and freeze them, then SV when we want-either at home or on the road.

[ifightfire]

I have the sous-vide and a instant pot,both are easy to use in an RV. Each is a difficult way of cooking, what ever preference you have use it. If the food comes out to your liking that’s all that matters.

[johnhicks]

The point of sous vide is to cook in a bag at or slighty above the target temp; for example, if the target temp ("done") of an item is 130F then you'll be cooking at maybe 135F for however long it takes, reducing to 130F for finish. Obviously it's important to maintain cook temp and water circulation so there's no gradient. If you don't want to just eat food the way it comes out of the bag you'll still need to sear it, broil it etc.

This of course is distinct from "boil in a bag" or "boil to reheat," which is not sous vide.

[LynnD]

I bought and used a sous vide, after a month of it I returned the unit. The units are great if you need to prepare and hold food until needed. Many restaurants use them for their entrees, the food is cooked and held, then finished with a quick broil or grilling before being served. I love to cook but this just is not for me, I thought it was a lot fuss for the return.

[Trekkar]

Just be careful of the type of bag used. My slow cooker warm setting heats to about 130 degrees, so this works well. Also, there is nothing wrong with the water AFTER cooking sous vide, so it can be re-used any way you want.

[Busskipper]

Originally Posted by WDW

Bueller? Buller? Buller?


Ok - anyone out there prepping entrées using the Souis Vide method of cooking when traveling?

It’s an interesting concept that I had not considered but there certainly is a practical application given we have a residential style freezer with ample capacity to store entrées. Also when purchasing at membership clubs, dealing with bulk quantities. Fresh meat products or vegetables might be more practical.

Not something that has ever worked for me - I'm more of a Bar-B-Que type Food just is sooooo much better when it Is infused with the Smoke and the Char from a Grill. - -

JMHO,