Sous vide

[jonumberone]

Originally Posted by BigAsh

Chicken "looks" good....your thoughts on performance, taste, ease of use, comparison to plain old sous vide, the Treaty of Versailles, etc...

Still getting a feel for it. Using the different modes, how well the oven transitions from different stages, etc..
So far happy with the results.

Originally Posted by T.G

What is the sous vide mode?

Essentially, the ability to cook sous vide without the bag.

Originally Posted by GreekGodX

Dom is the oven supposed to essential replace the sous vide process? In other words, sell me on buying one

I have some friends coming this weekend. Perhaps a taste test is in order?
1 steak prepared traditional sous vide, 1 steak cooked in the oven bagged, and 1 steak in the oven.
The guys coming are used to sharing steaks, so it won't be an issue.

Did that 48oz Tomahawk ribeye yesterday.
This time I used the Sous vide Express mode.
This mode allows you to use a temperature probe to cook sous vide at a higher temps to reduce cook times.
I set the oven for 150°, and the probe to 130°
When the probe hit 130°, the oven lowered itself to 125° to stop cooking and just hold the meat at temp.
I took the steak out before the oven cooled, mostly because I was hungry, but also because while the oven was cooling the steak carried over to 133°.
Next time I'll factor this in; Set the oven to 145°, the probe to 127°, and hopefully achieve a doneness closer to 130°.
It took about an hour and fifteen minuets to cook right out of the fridge.
I typically let them sit out a bit then go in the water bath for 2 - 2.5 hrs for steaks this size.