[MercuryLS]

Ok, so I just found out about this a week ago and it looks legit.

From wikipedia:

Sous-vide ( /suːˈviːd/; French for "under vacuum")[1] is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours in some cases—at an accurately determined temperature much lower than normally used for cooking, typically around 60 °C (140 °F). The intention is to cook the item evenly, and to not overcook the outside while still keeping the inside at the same "doneness", keeping the food juicier.

I also found out about this machine and just barely missed the cutoff date to pledge:

http://www.kickstarter.com/projects/...o-your-kitchen

http://www.nomiku.com/

So for people that have used this method for cooking, what say you? Ae there any other machines you guys would recommend? I'll probably end up getting the Nomiku when it's available on their website.

Edit: Also because I love you guys, here's a pic of a steak cooked to medium rare using sous vide.

[Akahige]

So you sear it afterwords?

[DrBo42]

So you sear it afterwords?

You'd have to if you want that texture.

[Osietra]

Enjoy the botulism (if not done right obv).

[RevDM]

I had a roommate that invested a ton of money into this. I couldn't get behind the idea of letting my steak cook for a week before I ate it.

Also, I don't want to die.

[Freest Rolexes]

I built a temperature control box, mostly for sous-vide cooking. There was a pretty good Make magazine article on building one, FYI. I think you can read it for free online.

Anyway, I'm still a neophyte at it, but I've made some crazy good steaks. I cooked chuck steaks, the toughest of tough steak, for 48 hours at 133 degrees. Then I seared it for a minute a side. It was overkill probably, but the steak had the texture of filet mignon and the taste of a strip steak with little to no gray section of overcooked steak on the edges. An incredible steak that cost very little.

[Yo Gotti]

So, you seared the steak, then cooked it for 72 hours in a pot of water?

[Gabroni]

New Age Cooking: Harder than it looks often not worth it

[Ferrio]

Mreh, don't want invest that much money into a machine.

If I was going to buy some crazy ass cooking machine, it'd be a anti-griddle. Why? I don't know... they're just cool.

[SolKane]

Seems like a waste of energy to me, I dunno

[MercuryLS]

.

[coldvein]

in my experience its better to pay people to do this for you than to actually do it at home.

[hwalker84]

I definitely want to try this one day.

[Divvy]

New age cooking is so cool, yet so very expensive.

[Daydream Sequence]

It gives food a texture that I just don't care for. At all.

[MercuryLS]

New age cooking is so cool, yet so very expensive.

This is my issue, I'm looking for a cheap sous vide gadget but nothing is less than $300.

[jbug617]

Will and Norm at Tested showed how to cook a steak in a cooler (sous vide).

http://www.tested.com/videos/43928-h...e-in-a-cooler/

[jchap]

Mreh, don't want invest that much money into a machine. If I was going to buy some crazy ass cooking machine, it'd be a anti-griddle. Why? I don't know... they're just cool.

You could just go down to the local airgas store and get a small dewar of liquid N2 and slate tile

Then you can take the other 5k you saved and roll around in it for fun

As for Sous Vide I use it all the time because I can drop a piece of protein in the water bath in the morning and when I get home it takes about 5 seconds to finish it. Flank steak cooked this way is better than any other cut (also it helps if it cooks for more than 8 hours to dissolve the connective tissue)

[Rimfya]

So they're saying it's impossible to overcook something with this method?

[Jtwo]

Yes, let's! Always been interesting in learning the ins and outs.