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OK you sous vide nerds, educate us
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<blockquote data-quote="Revolting Peasant" data-source="post: 2816288" data-attributes="member: 101383"><p>I have a chamber vac sealer so it makes things easy. Started a few years ago using ziplock freezer bags and squeezing all the air out as I submerge it. Works fine. Sometimes I lay a long wooden spoon or something across the top of the pot and clip the end of the bag to that to suspend it just right in the water if needed. </p><p>Steaks and such, I may go as short as an hour but typically 1-3 hours. I like to season, throw in a few herbs, and a pat of butter. I sear afterwords. Mostly use the gas grill, sometimes a cast iron pan out on the grill to get screaming hot for that instant sear.</p></blockquote><p></p>
[QUOTE="Revolting Peasant, post: 2816288, member: 101383"] I have a chamber vac sealer so it makes things easy. Started a few years ago using ziplock freezer bags and squeezing all the air out as I submerge it. Works fine. Sometimes I lay a long wooden spoon or something across the top of the pot and clip the end of the bag to that to suspend it just right in the water if needed. Steaks and such, I may go as short as an hour but typically 1-3 hours. I like to season, throw in a few herbs, and a pat of butter. I sear afterwords. Mostly use the gas grill, sometimes a cast iron pan out on the grill to get screaming hot for that instant sear. [/QUOTE]
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