I have a ~$45 Seiki that I bought from Rakuten a while back based on a listing here at Ben's. It works great and I love cooking a bunch of different things sous vide. I have a vacuum sealer and generally use vacuum sealed bags for cooking. Steaks, leg of lamb, beef short ribs ... and other things like yogurt and pot du creme in jars.
My wife loves her sous vide thingy. She typically uses decent zip lock bags, clips on a clothespin to make sure it stays shut, puts it in and forgets about it. Everything she's made so far has tasted good.
It's amazing and used by many top chefs for a reason. We've just used large ziplock freezer bags, and they work great. For steaks I just put a little wine in the bag, cook for 2 hours or so (nice part is flexible cooking time of 1-4 hours), then I put them on a plate to add generous salt and a little pepper to both sides, followed by a quick high heat pan sear in butter. Works great on chicken as well, as chicken is easier to make too dry.
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Thank you!