Alright y'all,
I've been watching all the Sous Vide posts here and you have my curiosity peaking. Thanks Allot. Checking out different sources online is also confirming your results too. While I have too many med bills to jump in right now with a full on Sous Vide Supreme and dont have the knowledge or patience to do a controller ala Squib, I have read a number of people are using a Johnston Controls model A419 ($69 on Amazon) with a crock pot or roaster to get very good results on the cheap. I may pursue this approach for the short term.
My questions are;
1. Have you incorporated SV cooking with smoking? After all the site is Smoked-Meat.com and I love the smoked flavor profile too. Maybe cold smoking prior to SV cooking?
2. Have you heard of anyone going cheap with a controller like the J.C. A419 and a roaster? I know it isnt quite as precise as a SV unit, but are there any critical differences?? From all I have read, much of the appeal and ease of SV cooking is the time doesnt have to be super precise to get great results, but what about temp precision? I've read the JC unit will keep the water consistently within 1-2 degrees of set temps.
3. Finally, do regular Food Saver bags hold up well to SV or do the need to be dedicated SV bags? I would think the low heat levels wouldnt matter with Food Saver brand bags.
I'm really thinking of taking the El Cheapo approach to get me feet wet. Hey, Foot Bath too?? And if I get hooked, we all know how that goes, I'll be plopping down me hard earned cash on a better unit as finances allow.
I've been watching all the Sous Vide posts here and you have my curiosity peaking. Thanks Allot. Checking out different sources online is also confirming your results too. While I have too many med bills to jump in right now with a full on Sous Vide Supreme and dont have the knowledge or patience to do a controller ala Squib, I have read a number of people are using a Johnston Controls model A419 ($69 on Amazon) with a crock pot or roaster to get very good results on the cheap. I may pursue this approach for the short term.
My questions are;
1. Have you incorporated SV cooking with smoking? After all the site is Smoked-Meat.com and I love the smoked flavor profile too. Maybe cold smoking prior to SV cooking?
2. Have you heard of anyone going cheap with a controller like the J.C. A419 and a roaster? I know it isnt quite as precise as a SV unit, but are there any critical differences?? From all I have read, much of the appeal and ease of SV cooking is the time doesnt have to be super precise to get great results, but what about temp precision? I've read the JC unit will keep the water consistently within 1-2 degrees of set temps.
3. Finally, do regular Food Saver bags hold up well to SV or do the need to be dedicated SV bags? I would think the low heat levels wouldnt matter with Food Saver brand bags.
I'm really thinking of taking the El Cheapo approach to get me feet wet. Hey, Foot Bath too?? And if I get hooked, we all know how that goes, I'll be plopping down me hard earned cash on a better unit as finances allow.
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