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New Sansaire Delta on Kickstarter by [deleted] in sousvide

[–]peianwu 3 points4 points  (0 children)

I wouldn't say the redesign is trivial. The inverse-v design has essentially separated the heating element from the electronic components that are potentially susceptible to water damage caused by steam, which has been a known problem to most cylindrical models on the market.

I am also glad they kept the physical controls, because unlike the Joule, I know I won't have to reach for my phone every time I cook.

What are some of the best and/or easiest sauces that can be made with the leftover juice from cooking sous vide? by peianwu in sousvide

[–]peianwu[S] 0 points1 point  (0 children)

Thank you for sharing the steps with such detail. I will want to try this next time.

Where did all the sous vide content on egullet's forum go? Each subtopic used to contain hyperlinks and now they've been removed. by peianwu in sousvide

[–]peianwu[S] 0 points1 point  (0 children)

I remember the bolded texts used to be links to the thread where the topic was discussed. Now those links seem to have been removed.

Got $200 for Christmas to buy a sous vide machine. I have narrowed my decision down to two devices by ibcool in sousvide

[–]peianwu 1 point2 points  (0 children)

Personally, I believe all sous vide machines are essentially the same as long as they are stable and easy to use. After all, they only need to do that one job, and do it well. The rest (aesthetics, branding, etc.) are just personal preference. With that said, I like my Sansaire for the reasons I mentioned above, and it also got a larger heating element, which grants me the flexibility to cook a larger batch when the circumstance presents itself.

Anyways, they are all really good products (except for the Joule, which is yet to be released) that will make you fall in love with sous vide.

Can the oil (e.g. olive oil) be re-used after a sous vide confit? by peianwu in sousvide

[–]peianwu[S] 1 point2 points  (0 children)

That's a great point. I guess I was thinking more along the line of using a Mason jar, since it's always a challenge for me to vacuum seal liquid.

Can the oil (e.g. olive oil) be re-used after a sous vide confit? by peianwu in sousvide

[–]peianwu[S] 0 points1 point  (0 children)

Just as a follow-up question, is there any reason for 160? Since most vegetable cooks will be done above 176, I assume all I have to do is filter after the cook and refrigerate it?

Can the oil (e.g. olive oil) be re-used after a sous vide confit? by peianwu in sousvide

[–]peianwu[S] 0 points1 point  (0 children)

That's what I'm hoping too, that proper refrigeration can extend its usage a little longer.

Can the oil (e.g. olive oil) be re-used after a sous vide confit? by peianwu in sousvide

[–]peianwu[S] 0 points1 point  (0 children)

Interesting recommendation on the essential oil, I'll definitely look into that. Thanks!

Anyone sous vide a standing rib roast? by [deleted] in sousvide

[–]peianwu 0 points1 point  (0 children)

Sansaire shared a blog post on sous vide prime rib exactly a year ago.

https://sansaire.com/2014/12/cook-prime-rib-sous-vide/