In the Slack Workspace for Central NJ InfoSec, we have a food channel where we discuss sous vide, making food/steak & throw around ideas on how to generally improve making & devouring food. One of the recent things hackers have started to enjoy is steak prepared via sous vide. If you've spent any time around Deviant Ollam, ever, you'll have had a chance to try steak done this way. In short, it's amazing. One of the frustrations about Slack that I've ran into is the character limitation on a channel's topic & purpose. We utilize the purpose field to put useful links in for each our channels. Because I cannot include the links I need & want, I've created this page as a jumping pad for people who are interested in sous vide.
First, I recommend going to this page on cooking with Deviant. Read the page in its entirety. View the slide deck along with the presentation.
If you're ready & plan on buying a immersion circulator at this point, I recommend checking out the Anova. These are one of the few items I recommend NOT purchasing on Amazon, as, usually the prices are inflated. You can check out their store front for different versions of the Anova, in addition to combo packs where you get greater discounts if you buy additional accessories. I also recommend, depending on if you can wait, buying when it is the holiday season. Anova gives deep discounts around Christmas time!
In addition to the Anova, you will need a few things, prior to getting started with sous vide:
* A high quality cast iron - many people recommend Lodge - a close second brand that I've seen recommended is Le Creust - there's a decent primer on taking care of a cast iron, here.
* A Vacuum Sealer - most people recommend the FoodSaver brand. Note that cheaper models will not automatically detect what type of food you have in the bag prior to sealing. You will need to make sure the sealer is set to 'wet' prior to starting the sealing process - you will need to do this every time you use the sealer. The few experiences I've seen, there is no memory setting either.
* Note: If you are not going to buy a vac sealer, you will have to manually remote air from your bag & will be using ziplock bags. You'll be sucking air out with a straw, which can be time consuming & gross to some people.
* A good, to high quality steak - depending on where you live, you can find steak anywhere. The wonder about sous vide is that you can turn okay looking steak into great steak when it is cooked right. If you are on the east coast, I recommend purchasing your steak at Wegmans. After trying a few of the normal stea,s give their dry-aged steak a try! It's pretty amazing.
* Seasoning/Spices - I prefer my steak a litte spicy - if you've never tried this, you should! My friends & I have had great success with the Fire & Smoke spice here. Not everyone likes spicy things, so you can stick with seasoning your steak with salt & pepper, but that can get old very quickly. In addition, you may want to experiment with different forms of butter and/or duck fat. I have not done this yet, however.
Some additional references and/or accessories you might want to check out are:
* SeriousEats Food Lab Guide to Pan-Seared Steaks
* The following sub-reddits: /r/steaks , /r/GifRecipes , /r/AskCullinary , /r/SousVide also check out their wiki!
* Collapsible Hinged Container Lid for Rubbermaid Containers - useful if you want to couple with a Rubbermaid container that is set to a consistent size.
* Rubbermaid Commercial Space Saving Container - from 12 Qt to 22 Qt.
* Meater Wireless Temp Probe - an interesting, useful device. This may not be necessarily useful for sous vide, but it can be useful for other cooks.
* Thermoworks Thermopen - this seems to be the gold standard of thermometers.
* AmazingRibs Meat Temp Guide Magnet - this is a very useful chart that is a magnet. You can place it on a fridge for easy reference.
* RavenholmSpices is the creation of Dan Tentler on Twitter. I've heard great things about his spices.
* UMAi Dry Steak Packet these packets are one of two or three ways of doing your own version of 'dry aged' steaks without waiting the length of time. You also may want to check out Dry Aging Meat at Home.
* Meat: Everything you need to know
* How to dry-age a steak in 48 hours
* Sous Vide at Home: Modern Technique for Perfectly Cooked Meals
* Sous Vide small wire rack - this is useful to keep steak stationary. Sometimes you will find with experience that steaks may 'float' in the container they are in. In some rare cases, this can also happen if the steak is not properly sealed. Placing this upside down resolves this issue.