bryan Posted March 3, 2015 Report Share Posted March 3, 2015 Cook Sous Vide Tonight: Stovetop Method http://www.chefsteps.com/activities/cook-sous-vide-tonight-stovetop-method This is for those that would try Sous Vide without all the reasons for special equipment. I just did a Brisket (sv130*=48Hrs) Then browned it with a weed eater. (I did not use this method Buttttt....) I used NO seasonings!!! (Not even salt and pepper) Seasonings intensify with SV cooking. Happy cooking. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted March 7, 2015 Report Share Posted March 7, 2015 And is this something you recommend doing? I'm not imagining meat with no salt would be popular at our table.. Quote Link to comment Share on other sites More sharing options...
GrillingMontana Posted March 7, 2015 Report Share Posted March 7, 2015 The only reason I actually purchased a SV is because I could not dial in stove top or crock pot temperatures with any kind of accuracy or consistency. Kudos to you for being able to nail 130 for 48hours ++ Quote Link to comment Share on other sites More sharing options...
tony b Posted March 7, 2015 Report Share Posted March 7, 2015 Same here. Using a temperature controller on a crock pot just didn't cut it for me (YMMV). Love my Anova! Quote Link to comment Share on other sites More sharing options...
bryan Posted March 7, 2015 Author Report Share Posted March 7, 2015 As stated "I did not use this method butttt.............." In the begining I used a hot plate and a rheostat. (Later investing in more expensive equipment) I found gas units to provide better low temp control than electric. If you really want to have some fun play around with LOW temps on the Komodo Kamado. And yes Dennis has a gas unit available. See my Eye of round post else where on site. (lump cook) Sous Vide is very iteresting cooking Komodo Kamado remains not only interesting but fun and the most versital method of cooking. After all these years Ralph (my Komodo Kamado) still refuses to show any signs of age. Sorry about the salt. In my second childhood (78 yrs) I find salt and pepped best added after cooking. Except on my butt cooked on the Komodo Kamada. Where I have plenty of both. Quote Link to comment Share on other sites More sharing options...
bryan Posted March 7, 2015 Author Report Share Posted March 7, 2015 For Sous Vide I now use a Sous Vide PolyScience Pro along with a VacMaster VP215 Vac unit. I purchase bags at http://pleasanthillgrain.com/ordering For the Komado-Kamado I purchase Lump Charcoal at Lowe's. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 7, 2015 Report Share Posted March 7, 2015 I HATE crock pots. As far as I'm concerned you can call 'em crcock pots, slow cookers, whatever ... They're all a crock! Quote Link to comment Share on other sites More sharing options...
ckreef Posted March 8, 2015 Report Share Posted March 8, 2015 I HATE crock pots. As far as I'm concerned you can call 'em crcock pots, slow cookers, whatever ... They're all a crock! LOL A CI pot going Low-n-slow on a kamado - a true crock pot 1 Quote Link to comment Share on other sites More sharing options...
