wife has discovered sous vide

She thinks she wants one. I'm not sold on this poached meat craze. I have a feeling one of these is going to show up at my house unannounced.

It will make all your wildest dreams come true

You will suddenly realize that your whole life makes sense

You'll now see why it's a great time to be alive.

You�ll start each day with a grateful heart

This piece of flab will be hitting the boiling pot tonight

that needs a reverse sear.

Another reason to get a hot tub.

That looks similar to what I cooked the other day.

Think I'm going to do a tri-tip Thursday.

Good eye my friend.

I had a chuck roast in the freezer from the last steer I butchered. Your pic gave me the idea to try a cheap piece of meat and see how it does.

If one turns up unannounced, do yourself a favor and get a vacuum sealer if you don't already have one. It'll make the whole process a little easier (which is a no-brainer to begin with).

I've got a corned beef brisket 24 hours into a 60 hour cycle as I type this. The wait is killing me.

how do you know how long to steep your meat?

Most manufacturers have an app. You tell it what you are cooking, use their visual doneness chart and let her rip.

You gotta start a thread for that one! I'd like to see it.

Please leave my GF outta this discussion.

If you were close, I would give her mine. Used it twice and it now sits in the back of the cabinet taking up much needed space.

All you really need is a pot of water and a thermostat.

The same winery bottles my favorite budget cabernet - Liberty School Vinyard Cab.

Will do. It comes off at 4am on Thursday. I'll finish it with either a propane torch or maybe the broiler and get it sliced up before heading in to the office. I'll grab some pics.

This is the longest cooking cycle I've done so far, so I'm interested in how this comes out.

You might need to show her how it's done. I got one for Christmas and it's pretty cool. I wanted to try it on some cheap meat so I bought a Top Round Roast at Sam's for $13 and gave it a try. I planned on cooking it while I was at work, but I checked it in the fridge the night before and it was still frozen, so I just went ahead and started it at 10 PM. I added salt, pepper, garlic powder and onion powder and cooked at 135 until 6 the next night (18 hours). Then I seared it in a cast iron pan. It was amazing. We made french dip sandwiches and they were the best I've ever had. I used the bag juices with some beef broth for the au jus. I was not expecting it to be that good. I was shocked. I could have eaten the whole thing right there, but I saved some for day 2.

I don't know much about cooking and I don't know if this picture even looks good or not, but here it is. I DO know that it tasted great. Tender and juicy and very forkable.

Tell her Thomas C. Peebles didn't want Measles when he discovered them.

Why in world hasn't it seen any more use around your place?

It's easy, clean, doesn't overcook or dry stuff out...and the way it cooks, I just don't know how one could replicate the results with other methods.

60 hours? Do you have to add any water as it goes along?

It doesn't look like I will. I'm using one of those specially designed lids with the hole cut out for the sous vide stick, and it appears to be at the exact same level as when I started 25 hours ago. The steam just hits the lid and drips back into the container.

A thermostat..danged. What's the next fad gonna be here? Steaming our meat on a radiator? Sounds painful.

I'm excited and looking forward to it. I have not done any long cooks as of yet.