Post by lakeportfarms on Jan 3, 2020 18:23:50 GMT
Instant Pot has come out with a version that performs Sous Vide cooking. After reading some good reviews about it I decided to buy one and give it a try.
In the past, it required a dedicated Sous Vide machine like the Anova (they're not really that expensive) to prepare meals. More stuff to store, etc...
The Instant Pot has performed almost flawlessly. I've cooked rib steaks, prime rib roasts, and skirt steak in it so far, and the results have been excellent. In my opinion, the worst Sous Vide cooked meal is better than the best cooked steak on a grill or pan. For a rare to medium rare guy like me, the meat is perfectly pink from edge to edge of the steak or roast, and the Instant Pot even has the ability to put the sear on the meat in Saute' mode, so you don't even have to break out the skillet or the blowtorch like you did with the dedicated Sous Vide machine like the Anova. Much easier to clean up!
We have several freezers full of beef (and pork and chicken) and now I can marinade and vacuum seal the meat a week at a time, then pull out the package, put it in the water bath for 1-4 hours (you can't really overcook using Sous Vide methods) and go about doing other things while it's being cooked to perfection, all with one machine. I can visualize a kitchen with a few Instant Pots, a vacuum sealer, and a oven/range that just sits there and collects dust.
Makes me want to produce more bull calves!
For those of you who haven't tried, I encourage you to pick up the Instant Pot Duo Evo plus (about $119 on Amazon) and give it a try. You don't have to have a vacuum sealer, a regular freezer type Ziplock will work, you just use the immersion/displacement method to get the air out of the bag (leave the bag open a bit, then submerge it into the water to displace the air without letting water into the bag). I'm not sure I fully trust the seal of a Ziplock however. If you use a regular Sous Vide machine, you can clip the bag to the side of the pot rather than dunking it fully into the water.
In the past, it required a dedicated Sous Vide machine like the Anova (they're not really that expensive) to prepare meals. More stuff to store, etc...
The Instant Pot has performed almost flawlessly. I've cooked rib steaks, prime rib roasts, and skirt steak in it so far, and the results have been excellent. In my opinion, the worst Sous Vide cooked meal is better than the best cooked steak on a grill or pan. For a rare to medium rare guy like me, the meat is perfectly pink from edge to edge of the steak or roast, and the Instant Pot even has the ability to put the sear on the meat in Saute' mode, so you don't even have to break out the skillet or the blowtorch like you did with the dedicated Sous Vide machine like the Anova. Much easier to clean up!
We have several freezers full of beef (and pork and chicken) and now I can marinade and vacuum seal the meat a week at a time, then pull out the package, put it in the water bath for 1-4 hours (you can't really overcook using Sous Vide methods) and go about doing other things while it's being cooked to perfection, all with one machine. I can visualize a kitchen with a few Instant Pots, a vacuum sealer, and a oven/range that just sits there and collects dust.
Makes me want to produce more bull calves!
For those of you who haven't tried, I encourage you to pick up the Instant Pot Duo Evo plus (about $119 on Amazon) and give it a try. You don't have to have a vacuum sealer, a regular freezer type Ziplock will work, you just use the immersion/displacement method to get the air out of the bag (leave the bag open a bit, then submerge it into the water to displace the air without letting water into the bag). I'm not sure I fully trust the seal of a Ziplock however. If you use a regular Sous Vide machine, you can clip the bag to the side of the pot rather than dunking it fully into the water.
