Sous Vide cooking

[johnrm]

With all these Vac packers and super-dee-duper Temp Control devices floating about I'm curious to know if anyone has tried it.
Burco, Grainfather, Braumeister etc.

[Leann ull]

I've done a few steaks, bit tricky to get all the juice out before vac forming but allows you to cook monster fillets through without creating bricks

[lordstilton]

I've done a few bits.. Pork chops work out really well

[Beermonger]

I have sort of a poor man's RIMS system (boil kettle standing in for the RIMS tube): it's constant recirculation and keeps the mash temperature rock steady. I was thinking about using it for SV.

The only thing is I don't eat much meat. I could do a salmon steak in it, but if there a flaw in the sealing then my future beers could end up with a fishy character! Not sure I'd risk it. But it might be worth using all these bits and pieces to build a dedicated SV system.