Blue Gartr Meal Time: Bacon optional? Bacon required.

[Zetanio]

The wifi is garbage and an almost pointless feature. You would never operate it from work as you wouldn't be turning the unit on or off from there. Mine constantly disconnects from wifi so I'd say it's only use is to check the timer but you don't need wifi for that since it's a timer and counts down without WiFi access.

Yeah, I've never used the wifi after trying it the first time. it's totally useless and you don't need it.

[Salodin]

I have the original bluetooth version, but I'd drop money for a second, smaller wifi version if I could do what I asked above. There are many times where I want sous vide dinner but we get home too late to start it. Being able to hit Go at 4pm, and enjoy it by 6:30 when I get home would be sweet. Alas, life is suffering.

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[Boyiee]

Yeah, I've never used the wifi after trying it the first time. it's totally useless and you don't need it.

The best part is if you've read the directions - to connect to WiFi hold the unit within 3 feet of the router. Yeah hang on let me take my kitchen appliances into my office.

[Boyiee]

I have the original bluetooth version, but I'd drop money for a second, smaller wifi version if I could do what I asked above. There are many times where I want sous vide dinner but we get home too late to start it. Being able to hit Go at 4pm, and enjoy it by 6:30 when I get home would be sweet. Alas, life is suffering.

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But you'd die of dysentery doing that.

[Tokitoki]

Was going to say, you don't want to leave the meat out all day just to turn it on because you were late getting home.

[Salodin]

All day? Nah, I dont get home from work at 630 cause I dont start my shift at 8 lol. Itd be sitting there for 5 hours max before being turned on. If going from the fridge to the bath it wouldn't even reach room temp for an hour or two.

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[Kalmado]

Yo no lie I got my gf into some of the sous vide videos on the tubes, and now shes seriously considering buying me a food vacuum system and a torch cause she loves what I do but hates the smoke from the cast iron haha.

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There is a channel called sous vide everything which is enjoyable. I liked the test on seasoning steak while in the bath or after.

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[Salodin]

That's the channel! Lol

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[Boyiee]

All day? Nah, I dont get home from work at 630 cause I dont start my shift at 8 lol. Itd be sitting there for 5 hours max before being turned on. If going from the fridge to the bath it wouldn't even reach room temp for an hour or two.

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The wifi version might be able to do this then, I know that the people that do use it only use it for an auto-on feature for voice/ittt/Alexa/Google but you'd probably still die that's way too long lol.

[Boyiee]

As far as a torch I use mine occasionally but not every cook, and I don't use the searzall I prefer straight flame.

Sometimes I just touch up spots, sometimes I blast the whole thing, most of the time I don't use it. Cast iron and/or grill are usually enough.

[Kalmado]

Tonight I'm doing my first ever 24 hour sous vide. Doing a 3.5 lb beef shoulder roast. Seasoned with salt, pepper, garlic, and paprika. Most of the time when I finish I just do a smoking hot cast iron. Any reason not to do the same? And should I use something like a resting rack or w/e after finishing it off?

[Zetanio]

Yes and yes. You do not have to let it rest but it's not gonna hurt.

[Zetanio]

[BaneTheBrawler]

nice. looks delicious.


i made a stew last night but the only pasta we have is either spaghetti or macaroni. this brand of macaroni noodles is... not good. i don't know why. they always taste over or under cooked, even when they shouldn't be. so the stew is a little meh.





guess they were like 67 cents for 4 pounds for a reason.

[Kalmado]

Didn't bother with pictures on the shoulder roast. Followed the Anova recipe saying 135 for 24-36 hours. Pulled around 26 hours and blasted it in the cast iron. Crust was great. Inside, not so much. Was a heavy medium. Still, super tender and a good eat. I need to invest in some deep and bigger pans for water bath.

[Zetanio]

135 is medium fam.

129/130 is rare.

[Kalmado]

135 is medium fam.

129/130 is rare.

Anova disagrees! But in seriousness, you're right. Will remember for next time.

[Zetanio]

The name of the recipe is medium rare.

[Zetanio]

They usually use a midwestern judge of medium rare which is medium everywhere that actually eats meat.

[Zetanio]

Also did you let it cool down before searing it? I find that giving it 30 minutes to rest before searing, especially with smaller roasts, prevents it from further cooking.