[jqp]

http://gizmodo.com/5461100/sousvide-supreme-review-how-to-cook-from-the-inside-out?skyline=true&s=i

[lonewolfny42]

Check with Rob Babcock...

http://www.audiocircle.com/index.php?topic=76503.msg721634#msg721634

[Rob Babcock]

I want one of those soooo bad!  If I have enough left over when I get my tax refund I plan to buy it.

[gitarretyp]

I've never personally sous vide anything, but I have eaten sous vide short ribs that were awesome.

[Rob Babcock]

If I get that machine, the first thing I'm gonna cook is baby backs.  Second thing is chicken legs & thighs.  Third thing is either shrimp or a chunk of beef brisket...

[PhilNYC]

All I know is that in Season 5 of Top Chef, the woman who was the favorite to win it all going into the finals lost because one of her assistants (a contestant from an earlier season) suggested she use the SousVide, and the resulting meat came out rubbery and tasteless....

[sts9fan]

I don't think it cooks from the inside out.

I love veal cooked this way with a quick sear on the grill after for flavor. 
http://en.wikipedia.org/wiki/Phthalate

[ctviggen]

I don't think it cooks from the inside out.

I love veal cooked this way with a quick sear on the grill after for flavor. 
http://en.wikipedia.org/wiki/Phthalate

What does the article about phthalates have anything to do with searing veal?  And can you get a better source than Wikipedia?

[gitarretyp]

I don't think it cooks from the inside out.

You're correct, it does not cook from the inside out. No cooking method really cooks from the inside. Microwaves can heat more on inner layers than the outside provided the outer layers of the food are fairly dry, but they don't literally cook from the inside out.

[ctviggen]

For an opposing viewpoint:

http://www.phthalates.com/

[pjanda1]

You don't really need the fancy gizmo, do you?  Granted, it would take a little patience to adjust the temp, but you could do it on the stove top.  If you've got even more time, why not the oven?  I suspect it wouldn't be terribly hard to build something either.  A heating element and a temp control are easy enough to find. I suppose you might want some circulation.

Paul

[srb]

I think the precise temperature control is one of the keys to it working well, and it might be difficult or expensive to build something with say +/- a few degrees precision.
 
But I just don't like cooking in plastic if it can be avoided, so I would prefer something that cooks with stainless steel or glass in contact with the food.
 
Steve

[sts9fan]

For an opposing viewpoint:

http://www.phthalates.com/

Just so we are clear

A) I eat food cooked this way
B) I don't care either way how much unnessecary organic compounds you ingest
C) I generally do not get my information from lobby groups (unless they donate to my cause)

All I am say is there are extractable organic compounds in plastics.  Cooking your food at elevated temps in plastic will add these compounds to your food.  This is fact.  I can prove it to you.  I can even identify the compounds via MassSpec.
So cooking in this manner does this.  Some folks feel that we are healthier without this stuff.  Others feel we are better with them. The question is do we need them?  Do you need them?
Do you want them?
Finally do you want your kids to have them?