Free "Easy Sous Vide Cookbook" PDF Download. Valued at $14.95

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sousvidesupreme.com

• 

  WazzaP on 11/07/2014 - 17:10

  +30

  For anyone who wants the book without giving out their email, direct link is: www.sousvidesupreme.com/docs/easy_sous_vide.pdf

  • 

    matchbox on 11/07/2014 - 17:32

    thanks!

  • 

    howsthat on 11/07/2014 - 19:27

    Thanks.

  • 

    alvian on 11/07/2014 - 20:09

    The promised email did not arrive at my spammers' account, so thanks for the direct link.

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  endotherm on 11/07/2014 - 17:33

  +1

  This (printed and bound) book actually came with my Breville machine.

• 

  jeffr on 11/07/2014 - 17:50

  +1

  thanks! I applied through the link but the email didn't arrive

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  StewBalls on 11/07/2014 - 18:34

  Spoiler: Put food in bag & boil for ages…et voila! :P

  • 

    mudguppy1 on 11/07/2014 - 19:38

    boil??

    • 

      StewBalls on 11/07/2014 - 20:07

      Yeah, maybe it's more like simmer or something…but then I'm a sledgehammer to kill an ant kinda guy! ;)

• 

  tightarse on 11/07/2014 - 18:37

  +1

  Nice 88. Thanks!

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  howsthat on 11/07/2014 - 19:29

  +1

  Thanks deal88 for posting.

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  fritzsticker on 11/07/2014 - 21:39

  thanks for direct download link

• 

  -.- on 11/07/2014 - 21:40

  Any good deals on sous vides at the moment?

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  cobba on 12/07/2014 - 07:48

  The book is very basic with bugger all info.
  I know because I got one with my B Supreme purchase.
  The book was printed, authored for the US market.
  A tri tip for instance is a US cut of Beef. Ask your butcher for this cut, and watch him look back at you with a blank stare.
  Poor effort from Breville Aus really. They slug enough for the device, the least they could do is produce a recipe book for the Aus market to go with it………………………..

• 

  simulacrum on 12/07/2014 - 11:39

  +4

  In case any of you haven't seen it yet.. check out Douglas Baldwins practical guide to sous vide cooking online for free: http://www.douglasbaldwin.com/sous-vide.html

• 

  johninmelb on 12/07/2014 - 14:12

  How many people are actually using a sous-vide machine?

  Whilst it seems like a good idea, you not only have the expense of buying a machine, but you also need to buy a vacuum sealing machine, and the bags to go with it. So the whole operation is starting to get expensive.

  I have been considering a vacuum sealer for some time, as I tend to buy a lot of meat mark-down specials at Woolies and stock my freezer. Vacuum sealing would allow a longer keeping time and a better quality product, than using ordinary freezer bags I suspect. But I wonder if the savings on the meat are negated by the cost of the bags.

  Also I suspect, that as I live alone, a sous-vide machine is probably not a good investment! Not for whipping up a quick meal either. Would take a fair bit of planning ahead.

  • 

    deal88 on 12/07/2014 - 15:14

    +1

    My feeling is that it is more about getting a perfectly cooked piece of meat.
    Instead of Well done on the outside, medium on the outer area and possibly raw in the middle you have can get the whole piece of meat Medium all the way through.

    I know personally, I struggle to cook a perfect medium steak at home.

    These were $800, it looks like at $200 people are willing to have a (Masterchef) try at home.

    I personally already had a vacuum sealer for freezing meat already.

    Also, you can buy cheaper cuts of meat and make them taste like an expensive cut, so the saving could (theoretically) make up for the cost of the bag and machine over time.

  • 

    sjobeck on 12/07/2014 - 22:34

    +1

    Sous vide machine - $199 plus shipping (or $169 inc if you got in on the recent kickstarter deal)- http://anovaculinary.com/

    Vacuum sealer plus 30m of plastic bag roll (average dish needs <30cm) - $113 - http://www.ebay.com.au/itm/Luvelo-Vacuum-Sealer-30M-Bag-Roll…

    48 hour Momofuko style beef short ribs - priceless!! - http://www.tinyurbankitchen.com/2010/09/48-hour-sous-vide-sh… (Well $185 per head in Sydney for the opportunity to try the real thing but you can make these at home for $10)

  • 

    WazzaP on 12/07/2014 - 22:42

    I've tried both with a sous-vide machine (the aldi machine) and the "beer cooler method" and have to say there is little difference if you're not doing any super long cooks (12hr ribs), in fact I'm planning to take the aldi machine back under their satisfaction guarantee and may look at getting an anova as I can't say the aldi machine is all that good. I also use the air displacement method with zip lock bags rather than a vacuum machine. Basically…if you're doing fairly standard stuff (steaks, chicken etc) and don't mind checking the temp a couple of times, you could probably do it with equipment you already have.

    BTW I live alone as well, and although you do have to put the food in earlier it's hands off after that - I can throw a steak or chicken in an hour ahead of dinner time, do whatever else I want until I'm ready to eat, then spend 10mins whipping up some veggies/rice/whatever as a side and a few mins searing the outside of the food, then it's good to go - tastes far better than cooking normally, and stops me getting lazy when I've got other stuff to do and just getting take out instead.

  • 

    [Deactivated] on 16/07/2014 - 12:47

    In addition to what Wazza said, you can precook foods and use an ice bath to chill it in the bag, store it in the freezer and only have to reheat and finish when you want to eat. This would be similar to cooking a gigantic meal on the weekends to freeze, this way dinner doesn't require you to start 1-2 hours before. Best part is that since it is pasteurized in a vacuum sealed bag it will last much longer too!