Ok, I like the sound of that. I know very little about cooking like this but I have been checking it out lately.
Perfectly cooked throughout. Does that mean it’s well done and if so, is it tender? If not, is it tender?
Basically, is it tender? 
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The degree to which the steak is done is a function of temperature. Rare is 130°F, Medium well is 140°F, well done is 160°F for example. Steak comes out very tender for the cut and quality of the steak. Leaving steak in the water bath for an extended period can help with a poor cut as it will continue to break down connective tissue. Souse Vide can’t turn bull meat into filet minion. It will however produce as tender a result as possible.
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Another thing I love about Souse Vide is regard to entertaining. You can leave the steak in the water bath at set temperature for quite a while after it is done. Once all of the guests arrive and the table is set, it’s just a three minute sear and serve.
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Tender like this?
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Sounds yummy 
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So, you can cook it to temp. and then keep it there without it cooking further? Ummm, that sounds… incredible. I think I might start looking at prices.
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Veggies and all kinds of foods are delicious cooked this way. Ours is a little different and has a mag stirrer to circulate the water rather than a pump. Works great.
https://www.amazon.com/Chef-Stainless-Steel-Temperature-Vegetables/dp/B077SGSRCV/ref=sr_1_3?crid=32BQ39LE0G4MM&dchild=1&keywords=dash+sous+vide&qid=1609590694&sprefix=dash+sous%2Caps%2C357&sr=8-3
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At my house, if I want something, we can’t afford it. So, I’ll have to talk about it with enthusiasm and then leave hints around the house. Like leaving a youtube video up and then she walks by and sees it or gets on the computer and… WAMO I got her, now I just have to set the hoook, a little more… a little more… DAMN she got away.
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It works great for mixing but don’t tell her that. Just the ease of cooking and no pots and pans to clean and and… 
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Exactly. Souse Vide is French for “under vacuum”. It’s like using a temperature probe in an oven. When your meat reaches the desired “done temperature” you take it out of the oven. With the Souse Vide the temperature holds within between 0.1° and 1° so no further cooking. The meat (or food) is vacuum sealed so no further drying will occur either.
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[quote=“GameChanger, post:459, topic:244261”]
no pots and pans to clean and and… 
[/quote
Perfect! That’s worth a whole hell of a lot right there my friend. That will set the hook for sure!
I’m really liking the sound of the Sous Vide. I wish I would have looked at it sooner but now is as good a time as any eh?
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So for all who has GC’s small homogenizer, what bottles have you found work best to mix and store in? I prefer to mix and store in the same bottle. I prefer to mix and store in same bottle because it’s less cleanup but if you have other methods I’m all for hearing/reading them . I’ve seen a couple folks mention what they use but I can’t find them now.
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It was sized for Boston Round glass bottles and will fit 20.30 60 up. When using 30 ml bottles set your calculator to 28 mls to allow room for the tube and prevent overflow and 55 for the 60 ml bottles. You will be using heat so I don’t think its a good idea to use plastic for mixing but to each their own. Plus if you use an ultrasonic cleaner to de gas the mix plastic will deaden the sonic waves and take longer.
Edit: glad you asked because I always forget to tell people this. 
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Thanks so much. I thought I remembered someone mentioning they used Boston round but I couldn’t find it to know which sizes worked. You are a tremendous help. I’m sure you get bombarded with questions all the time
Edit: I was thinking of purchasing this one, what do you think?
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Thanks. Questions are always welcome and I enjoy seeing my work put to good use. 
That looks like a really nice cleaner. I like that it goes up to 80C so you can use it to heat your mixes if you want. I have a similar one but it doesn’t have as many functions. I use it a lot for several different things but you can clean your vape tanks and supplies. The heat is helpful. It may be a little small but is probably perfect for your bottles. With the sous vide the minimum water level may be too high for small bottles without putting something under them. Looks good.
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Thanks a bunch!!! I do tend to put my VG in a smaller bottle sometimes so thought of this one for the heating element when I’m being lazy and don’t want to heat a large bottle of it using the sous vide. Changing how I mix completely as it’s getting too difficult to manually shake with the pain I have in my elbow and wrists (injured wrists when I was in the military working on the flight deck and the older I get the worse it gets). I’m sure I’ll have plenty more questions
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I saw heating techniques mentioned here so I thought this may be a good place as any to share something I found on Amazon. It’s kooky looking and not the professional lab-like appearance I would’ve preferred but it works efficiently and it’s cheap.
It’s a Chinese hot pot with a 1 litre capacity ss lining. I have a 30ml bottle in there and it will fit a 120ml glass Boston Round no problem, I believe. I already had a meat thermometer so no extra expense there. It reached 140F from cold tap water in about 4 mins on high setting. Once at 140F I switched to low and it overshot by 2-3 degrees then simmered down to 140F and stayed there. Remember, boiling point is 212F and that’s what it’s built to do. It’s a 600w device. It has a crazy name, “Joyfulsky”. Chinese/Polack?
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Maybe designed by Boris Alotoffcrapski. Looks like it will work fine.
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Water yes but VG is 500 or so Fahrenheit
Can someone help with that? @anon36682625?
That little pot is the shit!!
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I think the little pot looks like it will work great for our purposes. Boiling point of VG IIRC is 544 F but I definitely wouldn’t try that. I’ve found that 60C/140 F is optimum. In another thread @SmilingOgre and I were discussing heating TIME and whether this makes a difference. I think it might but haven’t fully tested this with a mix that was harsh for the first day. He also noted possibly better results by heating everything together like you/we do.
I use a big sous vide and my normal mix routine is to make my mixes without nicotine and put everything in the 140F water bath. While I’m weighing/mixing some of them remain in the water for a half hour or so. Then I homogenize all mixes. I rarely experience the day “settling” time that others have. All of the concentrates are different.
This little pot looks like it would serve your needs rather than the microwave. It would also allow you to heat to a constant temp for a few minutes and see if that helps “stubborn” mixes.
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