"New" toy, commercial immersion circulator

[Mark R]

I found a "new" (used) Fished Scientific commercial immersion circulatory on Ebay today with the water bath cabinet and a warranty. For $80! Mark has a new toy!
I can't wait! I've been looking for a while.

[Charcuteryan]

Um... What?


Sous vide man! Sous vide

[Bearcarver]

I found a "new" (used) Fished Scientific commercial immersion circulatory on Ebay today with the water bath cabinet and a warranty. For $80! Mark has a new toy!
I can't wait! I've been looking for a while.

Oh No----More stuff for the Mad Scientist to play with !!!


Bear

[Mark R]

Oh No----More stuff for the Mad Scientist to play with !!!


Bear

[Mark R]

My circulator arrived today. It looks like brand new! I set it up and it's been running at 62°C for 4 hours now. It maintains temp within .2°, awesome. Tomorrow I start playing with it for real.

[curious aardvark]

damn that is cheap !

Nice score

[Squirrel]

Yay! Score! Got any pics?

[HawgHeaven]

Since the first time I saw one/knew what they were, I've wanted one. Never thought aboot ebay... great friggin deal sir! How big of a footprint is it?

[Mark R]

The base is 6.75" X 12.75". But it has flow hookup to attach to another side container.
It's analog but it works great! I cooked "perfect" eggs this morning, 30min @ 65°C. They were great, kinda miss the bacon grease LOL, but as a test it was excellent. Worked exactly as the Dave Arnold lesson said it would. It still held within .2°C on my Thermoworks ChefAlarm.
I think the cabinet holds 1.5 gallons.

[Snarlingiron]

Ya know, if I had that and you had a feather up your arse, we'd both be tickled.

Super find. I really want one of those.

[Meat Hunter]

Ok, I just looked these up on Ebay. What the heck are they for?

[Richtee]

Ok, I just looked these up on Ebay. What the heck are they for?

"Soo Vid" cooking... http://en.wikipedia.org/wiki/Sous-vide

Kinda slick the textures/flavors you can preserve with this method. Have a read...

[Meat Hunter]

Hey thats pretty cool. So if ya wanna do a steak, one can simply give it a toss on the grill or pan to sear/crust up the outside, then into a bag and cook in that thing set at the temp ya want, say whatever temp it is for a med/rare?

Regular foodsaver bags work for something like that?

I think I need one of these.......

[Richtee]

Hey thats pretty cool. So if ya wanna do a steak, one can simply give it a toss on the grill or pan to sear/crust up the outside, then into a bag and cook in that thing set at the temp ya want, say whatever temp it is for a med/rare?

Hmm that would be kinda in reverse. You'd vac up the raw meat...SV it to a couple degrees below your desired temp... cook it THEN sear it. Altho..there may be some bennies to your method too? We'll let Mark play with it heheeh...

[dcarch]

Hey thats pretty cool. So if ya wanna do a steak, one can simply give it a toss on the grill or pan to sear/crust up the outside, then into a bag and cook in that thing set at the temp ya want, say whatever temp it is for a med/rare?

Regular foodsaver bags work for something like that?

I think I need one of these.......

I do steaks this way all the time:

1. Sous vide at exact temperature and time.

2. Remove steak from bag and into freezer for 15 minutes, depends on what kind of steak and thickness of staek.

3. Fire up cast iron skillet to 10,000 F (). No oil. (remove smoke detector)

4. Grill the steak fat sides first to render fat and to sanitize steak.

5. Fry steak in it's own fat.

6. Sometimes I give the steak some quick blast of smoke from my cold smoke generator.
--------------------------------
You can cook steaks, or any meat, from frozen without thawing.

No resting needed. Steak is served hot, exactly the time you plan to serve.

You don't need to marinate because the long cooking time marinates at the same time.

You don't need to buy expensive cuts of meat, for instance, sous vided London Broil, can be fork tender, rare.

There is no need to poke around with a thermometer.


dcarch