On 9/21/2019 at 7:52 AM, orca said:

More accurately sous vide means under vacuum rather than pressure.

Correct. My word substitution skills are amazing.

Linda

  On 9/21/2019 at 9:16 AM, docj said:

I think most "regular folks" use ziplock bags to seal their sous vide items.  We use "freezer grade" ziplocks.

We started out with vacuum bags but more often use freezer grade zip-top bags now. If you mostly sink the bag in the water before zipping it closed, the water will force out most of the air.

Linda

Thanks for all the input.  It is interesting.  I do a lot of stews/chilies, and this seems like something that would work well in that case.  I have no use for a microwave, so look for alternatives.  After further review, I would think its best use for me would be reheating pre-cooked from scratch items that had been frozen, maybe.  We aren't big meat eaters, and so much of what is done is with meats.  

Edited September 22 by SnowGypsy

I've seen/read that some people sear steaks before putting them in bags, and some after.  It all depends on which recipe read, or youtube video you watch.  If you are going to use freezer bags instead of a vacuum sealer, it is recommended to get name brand not store brand.  I'm still in s&b right now, and haven't used my anova cooker for a whole lot.  It does make some good hard boiled eggs, and I even replicated those starbucks style egg bites in some little mason jars.  You could probably cook stews and chilies in a sous vide (sometimes called water immersion cooker).  I've even watched a video of a guy making custard in his sous vide.  When/if I do get on the road full time (hoping for mid next year), I do plan on taking my anova.  I bought mine off of amazon, and also bought a rubbermaid container, and a lid specifically make to seal thet op with a small opening for the cooker to slide into.  I'm glad I stumbled upon this, as I probably wouldn't have thought to run the cooker while tooling down the road.

  On 9/22/2019 at 12:02 AM, PunchItChewie said:

If you are going to use freezer bags instead of a vacuum sealer, it is recommended to get name brand not store brand. 

We've done just fine with our HEB brand bags, but one thing to note is that that cannot be the kind with a plastic "zipper."  They have to be the kind you squeeze between your fingers to seal.  The zipper type always have a small hole where they will leak.

  On 9/22/2019 at 12:22 AM, docj said:

We've done just fine with our HEB brand bags

Good to know.  The page I was on didn't go into a whole lot of detail about it other than mentioning the store brand bags don't seal as well.  Could have just been they were using the wrong type as you suggested.

One other thing about bag sealing, I usually use one-gallon size bags regardless of what I'm cooking.  They are large enough that usually the top extends up out of the water where I "clamp" it between the edge of the Rubbermaid container and its plastic lid. That way the zip-lock itself is not immersed in the water.

Another important tip is that you should ALWAYS use some kind of trivet or rack on the bottom of the Rubbermaid container to ensure that there is water flow under the bag.  If the bottom of the bag is scrunched against the bottom of the bucket the food there may not get enough heat transfer to cook properly.

If you're looking for more info about the "mechanics" of sous vide cooking I recommend this:  A Practical Guide to Sous Vide Cooking

Edited September 22 by docj

  On 9/21/2019 at 10:50 PM, SnowGypsy said:

Thanks for all the input.  It is interesting.  I do a lot of stews/chilies, and this seems like something that would work well in that case. 

No. Stews and chilis are best done in a crockpot. Sous Vide is best for things that have individual pieces--like meats. It's important that the water surrounds all pieces so I'd be worried that stews might not cook in the middle.

Linda

Edited September 22 by sandsys

We use ZipLoc brand bags because we trust them. Freezer weight because we trust them, too. We do not make it a point to keep the zip top out of the water. But we do use a rack that keeps them standing upright.

Linda

Ohhhh.... sous vide means food cooked in warm water but not stewed and not on the manifold of the Cummins...

sounds yummy me needs to try this...