Sous Vide update

[flamin lib]

Messed around with the position of the aquarium pump and tightened up the temp range to +- 1 degree. Found that most www cooking temps are way cooler than my taste but have been successful with chicken breast and salmon.

All that said Chuck Steak is enough reason to keep the water bath cooker! Normally a bit chewy but flavorful cut it is cut-with-a-fork tender and just as full flavored as any cut of beef at any price. 138 - 140 degrees for 3 hours minimum or all day and except for any sinew it is as tender as tenderloin but with more flavor.

I'll be buying a blade roast and cutting it into 8 oz "mini roasts" seasoning with salt, pepper and onion powder before shrink wrapping with the food saver and cooking en-mass for freezing and re-heating as needed.

Brown before servingin a skillet for 20-30 seconds/side or blast it with a torch! Fire is fun!

Any favorite recipes out there?

[Lucinda]

1. None from me, but I'll give you a little kick!

[Major Nikon]

2. The problem I've found with cheap circulating pumps is they don't last long

I'm not exactly sure what you mean by aquarium pump. The air pumps with bubblers that some people use are fine, but the submersible water pumps designed for aquarium use don't really do well with the higher temps.

I don't use any sort of circulation pump. My water bath is big enough that I can allow for plenty of space between bags and as long as you allow for plenty of cook time, water circulation is not really an issue.

[Thor_MN]

3. I've been faking it with an electric fry pan

I've been able to keep the water with a couple of degrees over 13o with the thermostat in the "Warm" range. The glass lid works well to reduce evaporation. I monitor the temp with a digital thermometer. I've done several steaks, scallops and a swordfish fillet.

I'm tempted to pull the trigger on a real system.