How many of you guys here really, really enjoy cooking and planning meals?

[RobertBrown]

safe when following established guidelines

So is heroin and dynamite.
You have to wonder if the risk is worth the reward and......how accurate is your thermometer.....?..........and how much better can it be that barbeque?
A restaurant that makes the choice to cook that way is accepting the risk. Get it wrong and you're liable.
I'll eat at home, thank you very much.
I would love to eat raw oysters years ago....never had a problem, but made a decision to cook them. Haven't eaten raw oysters in 20 years.
Haven't eaten Gulf seafood since April 2010, another personal choice.

 

[2LaneCruzer]

So is heroin and dynamite.
You have to wonder if the risk is worth the reward and......how accurate is your thermometer.....?..........and how much better can it be that barbeque?
A restaurant that makes the choice to cook that way is accepting the risk. Get it wrong and you're liable.
I'll eat at home, thank you very much.
I would love to eat raw oysters years ago....never had a problem, but made a decision to cook them.

Haven't eaten raw oysters in 20 years.

Haven't eaten Gulf seafood since April 2010, another personal choice.

Me either...more like 30 years... Love them fried or in stew; a couple of bouts of severe gastric disturbances taught me the folly of eating them raw...the last time in an upscale eatery in Las Vegas. Glad I was gone before the maid service arrived.

 

[MacLawn]

Been screening the thread, love all things cooking. Long as I'm not the one doing it! Cooking gets close to work. Now, I don't mind work. I can sit around and watch it all day. Me? I'm a professional eater. Y'all boys keep on cooking.

 

[IslandTractor]

So is heroin and dynamite. You have to wonder if the risk is worth the reward and......how accurate is your thermometer.....?..........and how much better can it be that barbeque? A restaurant that makes the choice to cook that way is accepting the risk. Get it wrong and you're liable. I'll eat at home, thank you very much. I would love to eat raw oysters years ago....never had a problem, but made a decision to cook them. Haven't eaten raw oysters in 20 years. Haven't eaten Gulf seafood since April 2010, another personal choice.

1). Sous vide is very safe and used in high quality restaurants both in the U.S. And Europe (maybe even in Hockeyland!). The cooking temps are set to get the food to reach the same temperature that you aim for on your BBQ or oven. What's different is that with sous vide you never accidentally exceed the target temp. Also the target temp of the middle of the protein is the same as on the outside whereas with BBQ or oven or pan fried the outside is always far in excess of target temp in order to get the middle up to temp. Sous vide is kind of like smoking in that regard. Low and slow.

2) The technology is not new at all. Laboratory circulating heaters are older than any of us. Mature technology. The digital thermometer is just as accurate whether in pen form at a BBQ or built in to the circulator.

3) Pasteur showed us how to make food safe with time and temperature. The standard kitchen uses excess heat and essentially ignores time. Sous vide uses time and temperature just as Pasteur did.

4). Sous vide is simply not dangerous. You just follow directions. Set the temp and leave the food in for at least the minimum time. If you are anxious, leave the protein in longer, it will do no harm.

 

[IslandTractor]

For those of you pondering purchase of the Anova Precision Cooker (Sous vide water bath circulator), this is a darn good deal: Amazon "Lightning Deal" $60 off starts Monday AM 0600hrs PST . I think that means it will cost only $119 ($179-$60)and probably includes free shipping (certainly free with Prime).

Pretty remarkable price for a precision device of a type that cost many many hundreds until just this year. I've been very happy with mine.

Here is the text from an email I received:

At 6:00AM PST, Amazon will be featuring the Anova Precision Cooker as a "Lightning Deal." For six hours only, you will get a chance to buy the best sous vide machine in the world for $60 off the purchase price. Here are the deets:
The sale begins at 6:00AM PST on Monday, June 15th
The sale will end at 12:00PM PST, or when all units are sold
Did we mention the Anova Precision Cooker is on sale for $60 off the regular purchase price?
To check out the deal on Amazon, click here (http://anovaculinary.us7.list-manag...810b617d748ce4cf45&id=00cb4518dd&e=e38c72eac1 ). But remember, the deal starts at 6:00AM PST.

 

[sodamo]

Dang, I missed this

David Sent from my iPad Air using TractorByNet

 

[scaredychicken]

cooking ? - not so much (do what needs to be done)
BBQ ? - absolutely, on it like flies

 

[IslandTractor]

Dang, I missed this

David Sent from my iPad Air using TractorByNet

I got two more for my daughters via Amazon.

I believe I saw on the Anova website that there is still a $50 off deal directly from Anova. Sometimes they run deals where the first four or five people a week or month get that discount. You might get in touch with them by phone (small outfit, you'll probably talk to one of the marketing people) and find out what their best deal is.

 

[TomSeller]

Check out the video and the 1 degree control of the contents of a pot. Would this work for sous vide as he mentions?

GE Monogram Induction Cooktop First Impressions Review - Reviewed.com Ovens

I'm in the market for a new cooktop and have induction already which I prefer over standard electric or gas cook tops.

 

[IslandTractor]

Check out the video and the 1 degree control of the contents of a pot. Would this work for sous vide as he mentions?

GE Monogram Induction Cooktop First Impressions Review - Reviewed.com Ovens

I'm in the market for a new cooktop and have induction already which I prefer over standard electric or gas cook tops.

Pretty cool. It doesn't incorporate a circulator though so it might require adding a bit of time compared to a circulating water bath. And, the temp might not be entirely consistent (hotter near the bottom). Easy to work around those things however.

I actually have an induction range and I incorporate it into my sous vide cooking but only to raise the water temp initially. Much faster to get started by using the induction range and a stainless pot (which I use for sous vide anyway). I can go from spigot temperature to within five degrees or so of target within a minute or so using the range while monitoring temp on the circulator then I shut the range off and just let the immersion circulator do it's thing.

Induction cooking is another topic but suffice to say that I love it. Controllable as gas but without the flame. Great for cooking in the summer as it doesn't heat up the kitchen at all. Much more energy efficient than other methods too. The only thing I don't like about it is the glass cooktop. I would prefer the durability of cast iron grates.