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Steaks are so cheap now.

GameBoy27

Well-known member
Nov 23, 2004
12,518
2,375
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I need to get myself a Sous Vide machine. No space for any more kitchen gadgets right now, but when I get my new place, it’s at the top of my wish list.
They really are amazing. And as for space, the unit itself isn't very large. You can clip it onto any metal pot of even a rigid plastic container and place it anywhere there's an outlet. $169.00 US plus shipping.
 

Grimnul

Well-known member
May 15, 2018
1,482
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Well, I’d need to get a vacuum sealer too. My kitchen is still way too cluttered as-is, I have to move stuff around to have any prep space, I have stuff just sitting on the floor or on my dining room table, wherever there’s space. Just way too small a kitchen for my needs currently. My new place, I’ll have tons of space.
 

Zaibetter

Banned
Mar 27, 2016
4,284
1
0
Mine were quite tough...and I did not overcook them.
You must of gotten a bad batch. My rib steaks at costco are always tender. They're AAA the guy that works in the butcher section told me they have a hard time keeping them in stock.

I also bought sirloin steaks at costco , also very good and thick, very juicy.
 

Jubee

Well-known member
May 29, 2016
3,505
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Ontario
After seeing a video how they butchers cut out cancerous parts of the meat and only to package and sell the rest. I'll pass. Same goes for ground beef, they really don't give a shit what's wrong with the flesh, they'll just toss it in and grind it up. Saves them time and money. That's just nasty as fuck.
 

Spacealien2

Well-known member
Apr 29, 2012
1,838
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Heaven
After seeing a video how they butchers cut out cancerous parts of the meat and only to package and sell the rest. I'll pass. Same goes for ground beef, they really don't give a shit what's wrong with the flesh, they'll just toss it in and grind it up. Saves them time and money. That's just nasty as fuck.
Dude, you know what beef cancer really is? Extra meat!! Seriously, it wont affect us.
 

GameBoy27

Well-known member
Nov 23, 2004
12,518
2,375
113
Well, I’d need to get a vacuum sealer too. My kitchen is still way too cluttered as-is, I have to move stuff around to have any prep space, I have stuff just sitting on the floor or on my dining room table, wherever there’s space. Just way too small a kitchen for my needs currently. My new place, I’ll have tons of space.
A vacuum sealer is best but a Ziploc bag and a straw works just about as well. Sometimes I can't get all the air out so I'll drop a knife into the bag to weigh it down. You need no extra room in your kitchen for a sous vide. Don't wait, you're missing out. ;)

After seeing a video how they butchers cut out cancerous parts of the meat and only to package and sell the rest. I'll pass. Same goes for ground beef, they really don't give a shit what's wrong with the flesh, they'll just toss it in and grind it up. Saves them time and money. That's just nasty as fuck.
Which is why I go to my local butcher and grind hamburgers myself!
 

GameBoy27

Well-known member
Nov 23, 2004
12,518
2,375
113
You must of gotten a bad batch. My rib steaks at costco are always tender. They're AAA the guy that works in the butcher section told me they have a hard time keeping them in stock.

I also bought sirloin steaks at costco , also very good and thick, very juicy.
Careful with steaks from Costco. Some of their meats are mechanically tenderized. That means to be safe you need to cook them medium to well done. Not just a warning, many have gotten sick because of it.

https://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm
 

essguy_

Active member
Nov 1, 2001
4,432
16
38
A vacuum sealer is best but a Ziploc bag and a straw works just about as well. Sometimes I can't get all the air out so I'll drop a knife into the bag to weigh it down. You need no extra room in your kitchen for a sous vide. Don't wait, you're missing out. ;)



Which is why I go to my local butcher and grind hamburgers myself!

An alternative to the straw method is the water displacement method. Fill you kitchen sink with cold water - put your food in the ziploc and slowly immerse the bag into the water until the zip is just even with the water line - allowing the water to press all the air out of the bag. This is safer than the straw method - some raw meats you don’t want to ingest if you suck on the straw too much, or aspirate some raw meat juice. Works pretty well. I used this method until I invested in a good vacuum sealer.
 

Jubee

Well-known member
May 29, 2016
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Ontario
Which is why I go to my local butcher and grind hamburgers myself!
That is good, but what about any parts that you didn't see cut from the piece you're about to grind up and was part of something that was cancerous, that's what got me.
 

GameBoy27

Well-known member
Nov 23, 2004
12,518
2,375
113
An alternative to the straw method is the water displacement method. Fill you kitchen sink with cold water - put your food in the ziploc and slowly immerse the bag into the water until the zip is just even with the water line - allowing the water to press all the air out of the bag. This is safer than the straw method - some raw meats you don’t want to ingest if you suck on the straw too much, or aspirate some raw meat juice. Works pretty well. I used this method until I invested in a good vacuum sealer.
That works too. You don't even have to fill your sink, just immerse the bag in the pot of water you're about to sous vide your food in.

That is good, but what about any parts that you didn't see cut from the piece you're about to grind up and was part of something that was cancerous, that's what got me.
I'm hoping my local butcher and their farms takes more care than the mass produced corporate farms. Which is I buy my meats from them.
 

SirWanker

Active member
Apr 6, 2002
1,677
8
38
Agincourt
After seeing a video how they butchers cut out cancerous parts of the meat and only to package and sell the rest. I'll pass. Same goes for ground beef, they really don't give a shit what's wrong with the flesh, they'll just toss it in and grind it up. Saves them time and money. That's just nasty as fuck.
This is standard practice. I only found out from my cousin who works as a chef in Soho.
That is good, but what about any parts that you didn't see cut from the piece you're about to grind up and was part of something that was cancerous, that's what got me.
That is from the States. If you're that paranoid, you may as well avoid any processed foods that are made in the USA.
 
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