saucisson wrote:I did my ham on the stove the old fashioned way in the end because I discovered my vac bags weren't suitable for "boil in the bag/sous vide" I've ordered in some different ones.
Out of curiosity (and the fact that the wife and kids are visiting gramma/pa in Oz) i did a Sirloin in a deep pan of water on the stove top. Vac packed it and tried to maintain 135F. I had the time to sit around and monitor the water temps..however with my cooker i had a lot of difficulty maintaining 135F effectively. Ultimately, I ended up with a "well done" Sous vide steak. And let me say this, it wasn't the best steak I've eaten, however, it was the best "well done" steak i've ever eaten. Like i said..it was well done, but, it wasn't dry like a pan fried or grilled steak. It was juicy and flavorful, just not the texture i like in a steak.
So, as alluded to in this post....the "constant" temp is definitely the key. I've got some other sausage/salami projects planned that are taking up my time....but I will either build or buy a Sous Vide controller soon.
I think that sous vide could be done on a stove top, maybe a cooker that has finer control than mine.
I'm not giving up...even the well done steak was inspiring