Thought I would post a how to get started to hopefully inform those that browse all to take an interest as well as those that are subbed but haven’t tried yet to learn how to get started. I think J. Kenji Lopez-Alt, when we was doing Food Lab at Serious Eats, basically created the definitive sous vide resources. I love how he got into the science of it all and testing out the best temps and times. Basically like a Alton Brown of Sous Vide. So please check his article out and feel free to comment or reach out to me or others in this community for help. Being a mostly protein eater (because I love meats, but also I have to for health reasons), sous vide has been a game changer for me and it’s become my favorite way to cook and I want everyone to experience the magic that is sous vide!
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Worth noting that some digital pressure cookers have a sous vide option.
Yes, but most that I’ve seen only heat and don’t circulate. Immersion circulator type sous vide “sticks” do both and thus give more even heat. I haven’t tried the sous vide function on my instant pot so I can’t speak to how well it does. I imagine the difference is negligible because of the small area, but if I was wanting to do a large volume of water, I would want something that circulates the water.
But I would definitely recommend if you already have a slow cooker or pressure cooker or other device that also has a sous vide function, use it if you’re not ready to get an immersion circulator. I’m not a huge fan of most multi function devices because in my experience, they do one thing great, and the rest mediocre. I’d usually rather have an appliance that is made for a specific function. But this is mostly with appliances and not necessarily utensils or tools.
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Sir, this is a Wendy’s.