So weird that this thread popped up. Was just thinking about ordering a Sous Vide last weekend.

This thread just went and made me pull the trigger

I'm actually excited to try it out. Seems incredibly convenient.

You could technically do the same thing with a crock pot and a temperature probe but you are kind of taking the convenience out of it

I cook a whole costco pack at once. I just did 5 lbs of chicken, 4 lbs of steak, and a whole wild salmon fillet from costco. I refrigerate what I plan to eat in the next 5-6 days and then vacuum seal and freeze the rest. They will stay good that way for literally years. Without the vacuum sealer, I figure 3 month freezer life.

I just rewarm the frozen stuff in the sous vide when I want to eat it. It's the best way, everyone knows that.

I couldn't do steak in it. My steak is like 120 degrees, seems weird to not cook it hot and fast on a cast iron

You should at least try it.

Pro tip: cook it however you like it (and I thought 128º was low), then pop it in the fridge for 20 minutes. Then sear. You can cook a 2 inch thick steak edge to edge pink like this.

Damn this seems like the GOAT method to lazy bulk other than shakes

Bulking is easy

Crockpots never really make flavor chicken unless it's thighs. Crockpots wash away all the seasons and you're left with bland chicken.

Virtually no cleanup, no dishes, likely keeps them moister, way less energy draw, doesn’t heat up the area. It honestly takes me less “active” cooking and prep time than it does for me to take a piss, and remember, I don’t even have to sit down to piss. Also no pre-heat time (it does take time to get to pressure and heat up, but with baking would need to sit there and turn oven on, click buttons to desired temp, wait for preheat, get up again, put pan in, etc.)

I personally don’t even take the time to spice, I know you can put salt in, and I’ve done chicken broth (although tbh didn’t really notice a difference, so I never did it again), anything more substantial than that, I have no idea, but I suspect it would muck things up and even the salt could add some wear to the unit. At most if I’m running low on chicken and rice at the same time I’ll keep the residual water from cooking the chicken and include it with the rice to add a chicken flavor to the rice.

I throw salt, pepper, cayenne pepper, and either hot sauce or bbq sauce on when it’s time to eat/reheat chicken. Soy sauce, salt, pepper, and green chile for rice. Sweet potato nothing other than juices from everything else.

This is never a meal I’d make if I had a girl over, and I’m actually a fairly skilled cook, but for easy as fuk cooking, no thinking, no checking or worrying about how a chicken breast is kind of thick how many minutes should I add, etc.

It’s the perfect bachelor lifestyle tool.

In for more suggestions on bodybuilding foods with similar effort levels.

I know a lot of people love crockpots, but I chucked mine when I moved. The chicken was always bland and mushy compared to sous vide, imo.

I mean as in you can cook the same way, meat in baggies you just have to control the temperature manually and monitor it with a temp probe.

I have one I use for smoking meat which has an alarm go off at a certain temperature that you set, it's Bluetooth as well.

I just crock pot enough chicken breast, beef and sometimes pork for a week and then shred some of it up, cut up into chunks the rest. Store it in Tupper ware with chicken/beef broth. Street tacos like in 3 minutes or some kinda stir fry in under 10 min. I don't get bored of what I eat. Can eat chicken and rice everyday for years.