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Sous Vide

Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens hot sausage apiece and 1 strip bacon diced into both with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese, good breakfast this morning...
 
Hmmm. Sounds good. I might try something similar for supper later this week, but using mild sausage.

I gather the potatoes and bell pepper went in raw, but the bacon was cooked?
 
Cooked 2 seperate qt bags with diced small potatoes, bell pepper, 1 slice owens naturally sausage apiece with 1 strip bacon diced into both, added a little 80/20 hamburger meat with a little butter at 195F for 2 hours or so. Then mixed 2 eggs into each and scrambled up with a fork, stirring occasionally till done.
Made burritos with some sharp cheddar cheese for the weeks breakfasts (mixed them up with a few survivors of last week for variety)...
 
Reactions: navychop
Do you wrap in wax paper or similar and then freeze? Or what is your burrito prep method?
 
We went more than an hour. Don’t remember the temp. We still prefer to fry it with onions and spices.
 
Reactions: dfergie
Boneless, skinless chicken breasts injected with butter & covered with sea salt.
3 hours at 265.5 then finished off in Ninja Foodi XL at 390 for 7 minutes turning at halfway point...
(sprayed with vegetable oil and sprinkled with SPG&O)
 
Hmmm. That’s a thought, using an air fryer finish.
 
I will post a review later, but I have both Joule and Anova. I regret the Anova purchase. More difficult to work with, especially as the water depth requirements are much stricter. Quite limiting on what containers you can use. Deep only.
 
I have the Bluetooth version of the Anova purchased a few years ago. I have used a six-pack-sized Coleman cooler to hold the water bath and the depth is just right, as is the thickness of the walls. I have used a piece of dense-cell foam as a top to control heat-loss.
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The small size of the cooler is a bit limiting. I’m trying to figure out a system of suspending the food bag in the bath so it stays submerged but isn’t in contact with the sides or bottom. My picture shows a small rack and a wooden clip to hold the turkey burgers under.
 
Reactions: dfergie
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