On Wednesday, March 23, 2016 at 3:44:58 PM UTC-10, sf wrote:
> On Wed, 23 Mar 2016 11:13:34 -0700 (PDT), dsi1 <dsim>
> wrote:
>
> > On Wednesday, March 23, 2016 at 7:27:09 AM UTC-10, sf wrote:
> > > My corned beef is in the hot tub! It's set at 180F and will be there
> > > for 10ish hours. I plan to finish it in the oven with a brown sugar &
> > > mustard glaze (because both hubby and I love it that way). I'll save
> > > the juices to cook the carrots and potatoes in and roast the cabbage
> > > (which I prefer over boiled). Now I have to check my refrigerator for
> > > horseradish and buy some if I need it.
> > >
> > > --
> > >
> > > sf
> >
> > What's good about slow cooking corned beef is that the cooking liquid doesn't get all scummy and disgusting with particles. This makes it ever so much nicer.
>
> No idea. This gift was a complete surprise. I've never even toyed
> with the thought of owning one, so I'm on a learning curve. I chose
> corned beef for two reasons: I didn't have it on the 17th and it comes
> in a vacuum sealed bag. I didn't have any use for a Food Saver up to
> this point, so I don't have one. Serious Eats seems to think cooking
> a corned beef via sous vide is fine. I'm looking forward to cooking
> tough pieces of meat in the sous vide and having them come out like
> prime.
>
> Getting ready to take it out of the hot tub to finish in the oven. I
> will put the juices from the bag in water to boil my carrots and
> potato. I need to do that, because they won't taste right if I don't.
>
> --
>
> sf

Good luck with this new cooker. I think you really have to experiment a lot to get a grasp on how different cuts react with this water bath cooking.