What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion) [Archive] - Colorado AR-15 Shooters Club Discussion Forums

View Full Version : What Did You Sous Vide Today? (Dedicated Thread for Precision Cooking Pics, Recipes & Discussion)

Jer

02-19-2017, 20:43

We have a thread for smokers & smoking meat, cheese, pie, pizza, etc. so I figured we needed a thread for discussing Sous Vide cooking via immersion circulators aka precision cookers. Anova, Joule, etc. This thread is for the discussion of all things sous vide so if you have tips, suggestions or questions.... post away!

GilpinGuy

02-19-2017, 20:47

I've heard and read a bunch about this recently and I'm intrigued. I haven't tried it yet, but I really want to. Hopefully, this thread gets some traction.

00tec

02-19-2017, 20:54

No experience here, but a bit curious as well. Mainly for "assembled" turkey breasts and roast beef for sandwich slicing.

DFBrews

02-19-2017, 20:58

Same I have not pulled the trigger on a unit yet. Don't know which is the best bang for the buck.

GilpinGuy

02-19-2017, 20:59

Jer, are you doing this already?

Jer

02-19-2017, 21:16

I'll start off with an idea that some may find useful: making your own insulated sous vide tank with an old (or new) cooler.

If you've been doing this for a while you probably know that larger metal pots are usually the first container most people use. What you may not yet know is how horribly they maintain the heat making them about the least efficient container you can use. This means that it takes longer for your bath to get to the desired temp and it takes more energy to maintain target temp. This isn't a huge deal in most shorter cooks but if you plan to do longer cooks or if you want to do all-day ice baths which comes in handy if you have remote control of your immersion circulator.

I was interested in doing the latter so my immediate use was to individually vacuum seal some bone-in ribeyes (King Soopers had them on sale $5.77/lb last week) and toss them in the freezer. Then, when I'm getting ready to leave for work in the morning I'd toss one or two into this cooler, add ice to the top and then top off with cold water. I opened the Anova app and the temp showed 33.1deg. I headed out the door content that this first test run was going to be a resounding success. I checked in as I drove around the state for work and every time the temp was a rock solid 33.1 degrees. Then, about an hour or so before I anticipated being home I opened the app, verified the temp of the bath was still 33.1 degrees and fired up the cooker to a 129.0 degree target temp. About an hour later it was at the target temp. I got home about an hour later and fired up my skillet on the stove to a ripping hot temp and slapped some butter on it. Cut the steaks free from their vacuum bags and dropped them into the skillet after a quick dab of paper towel to dry and a few minutes later we were eating dinner. The steaks were a perfect medium rare edge to edge with a crispy crusty surface from the pan searing. The beauty of the immersion circulators is that when I got home the steaks were done already but I noticed a couple of dog accidents I had to clean up. It took me about 10min to clean up and the steaks sat in the bath still cooked perfectly at 129.0 medium rare.

Anyway, enough jabbering as I realize this is a relatively new thread and it could be being read by both people with these or people who have no idea what they are so I wanted to give a brief example of a good use for them. They don't replace your stove, oven, grill or smoker anymore than your hammer replaces your screwdriver or tape measure. It's all about having the right tool for the job and knowing when to use it. [Beer]

I had a couple of old coolers that I hadn't used in years so I decided to drill some holes in them for my Anova Bluetooth/WiFi precision cooker. A hole saw and some minor deburring later I had a couple of tanks for sous vide cooking of various size items.

Without further ado....

Here's the first cooler, a smaller one that will probably see the lion's share of the use:

https://lh3.googleusercontent.com/RhPpJXqEl_Ir7nwxZIAydraEOGrsJRHRZxH9d1DUt0-T9aqice3rolawfyZ6AAHJ7_OTucwpAa9Smy5dDr1brjnhiNOd4 3unMTfTgDNsDkMOEV5Any1ueBHmUeqVW19I2qBENkBPlpN7041 xumEGKQPzQJi14SXAsGgFOczVEVO1gO2CQVJHIpHejBZ4lPSsD qx63AR2ybkhTTfOm65SsY5BCqo6xWZoURuo9g0obTFCXhW2pdE wllv8q5wSbe0N1mB_Qk1npPRYeeAySf6uACpcC70feC7QwE9G2 WvsDyFkei8dWIIIe9m-QjmfX3Dl-v-Gor0DjmOBgZaztCCKXc17jsV8vPiIhhJ8PLKoSpYExR2GdrLwP plGnDlyXqEens_TXiOENDg4Bnq7i466TjkzSaZwy5kGKdbisFc Wi8ptjrHaTH-bflvwIdbwNma6oRtGnZqTl0-rSmIy69ZXNq7lNnHCjjw1aQNxTeeUATpj9ejkHQZjTIv5luaoL mihGw57KGiGStpNGeugrlMzo8s5BI7-20xTKGmQcwTprQ_nbfT1act6cR4hxdZEsZuDwfo6RmEo4cqyaz wN3T3ueiqwy9ZV9jdK47zzNP6O_74gEFtfmcUehg=w717-h974-no

I cut the lids in half with a band saw so make access w/o disturbing the cooker easier:
https://lh3.googleusercontent.com/WA6-fOmlbuj3deNAxVHlwEkXv_nsjCrD1FWVheVBCtJr4VNoZ0pWb2 aYD4HIgBoSwXNSk6pQ7WZ4Blv9bwSkrgv8_HaTBnDvwzl6wBEf xUt-VWr-UIq9ytN26MA4ip51w02Z14mZKYPBChQjTXU_EtZWeZIOspYaOv ADE_yduqDlZghIGjyJTEdEgMlvsHCuuszyqYw0QgVCf0LiR3XJ QB23I-S6mPu1Eqwy6BwghyVbLYDEnV7A4ZGgBltzeT8jA58pmMchJGRT EoGGN5XvA9F1NmgymJ73jbzgRA04KK26N-W9MrTzb2lCXqssC0wNjiSI29q6y0zqzM-8mf9_LZ3zhE9aFFbKp7dmSFQqvesCLAaMUsGJs9Ewsj2D4vHQM GreIxmqG6QafhaSU5HMtiNVFKyHGa_aPNBOB1ceb-U3OnrNssPwntCTxZkNcx4YofzW78ROX_TnrqF9ijDku7AIdGfJ Pe62rKQl5WwjFVdsX7RcmMsB6GGquF97iXyaLvDlEIJDZ77zUM 7TNQz-H0iDR65yjQQksSwSSh-xYHtvsaPsJBmlwhz7SQNlUjiXM5nlj5y7qo_gyhY-bT_fXrnUPvos221GV0G8Vwb2oougMELQvNZUBA=w680-h974-no

This is the larger of the two which will be used for larger cuts of meat like shoulders and racks. There's a lot of interesting recipes out there I intend to test out.
https://lh3.googleusercontent.com/sDXJJbsTmFokVglsWNeoDGrT9NuirqXQ5CAp3qBgQsJldKwBft CDek2X8vsOtx6HvH6rQjk90HhVmZOONqCWgEAXUorHNicJsCR0 RRjQ6R7GuLVrVvm5x3FMnDHAqJw7I41UmmUZKDUVddwX8lIcv2 kvAvjVUAjz4AzoHfe20gNdqG3oBQcqJxmf27mnSZLv-min6Di2fUByPv4FxpPtrmpDeJgFM99IMTXW7DlVsOJuZY4gtR-6kKwLod9y33etgf4m4KArApr7Z0d2DVG4A7PgZ8ba3H8BpojNn hz0c0MCMwrMGOMtqWIP555T1ZFaFVY7A98-pk5Z0n1OywnhCjy-_WQWxTn2CkUHa8HuloojdTyVm5cm10wXL4ipd0mHDWZUlfwHFv Ph-4UiGIfVq25wRVdd3h4ELDR8NlraB8T1xs7ZTC91OGNmqxGwlic aC1h1vacJHD3QmrXn9DohYL731Vj6hGwnJovvJmjk6YooIh8aC hn2aLw8mqXRk1ywI2lu_Qoa4TH1t-D-Cpnp8l_Ab8BVqEPNLJLYSAxlAQ8ZchRNhH4JTeqi0oaSD0Tmmb wsuwtuqcM819ITkrK9bBZtBT7KIkQwdLCmKvkQ-YBywOvDgLHiJw=w967-h974-no

Still needed a couple of years of doodie cleaned out before use.
https://lh3.googleusercontent.com/tVum-tBDDmpFTFed3Ip0yHDgO1pKJ7Kj0T7Jsz4elcE54f72zJxPFYZ IBX7G-pPkpLW9a1RiwzFUGz_rhItfk9y8nsWg-HoS9E146uwklcsmPte-zMU6ZzxRr66bYyvkaGnZVKe8G2BSiob1RD3IWJW_knQX2wB3lM TFIduZ8MEGQF6ngZVJPGby5CBVWl9xB080kDbmkNYkL7V9BcjX yUyb5YWWr4Yz6eCYVwy15XUXPJtfSLp91p5kBXJl4GsYdJacZR 91plO3dva_WzbW0UfdE5sACAv_sYQcklg1LeTaY4IxxP8zV_mB nUxeaDzMVT0c1PjdeXq4FdyrqUEIbd7Udk8XwQUvIzWYRK578r vpx1xTqIE8AOKLFlrnwKcF-a8y9ytI2Co8hiHhgX1_zsaKtwZM_tKZHkESZzJVN2hdH0tPksI 8sX3XUWZc02brESqCZTbQEJAGOXKLZTCdMSpil8orLNYaxkhTJ EuqVRsq0EK1BVqvjfmXoc9nVups7lqQs4RWC9vUfKZ5tsuhDzi Z9iE-jaQ3EvRryDwDXpIn8To5ZG1gvYazR0yr9DRS_XmS2GgbNjCCOQ 2ykZb4-YRbOEI1lOZTAzWYc3hLN_Upfn00efi9cg=w866-h974-no

Everything stores neatly in the larger cooler:
https://lh3.googleusercontent.com/taYn_KChypohnn_LHizxMXA8pmqmzZUbwDPOjDcLrhwgQVs9Sq CEB79yja1d9IByX2-O0pSanPcfYYtnXujXY3c52M4ESFRej5wSwZ7Yrxtlquvk9QMrz UalOHzt7ZjVm26IL12m80nhn2Tdz5IGxwOEGF2TFknfkU48OgK 6fJdJ7w5-Z-ykwEUHfkO5V5TLTGQ3yaOAgDa5_00rv1aboj5W9phW37G5NiPL t2TX_BtMVDBlGh41JGN7ghyOBPZw2kDu5xzEi3IkNBvvHy-hNbJf7crGW3SRvy8PG42xtdBmlxO8tp-wM9f-yV4YG5f2jls-YHo1t5ru2N_O35sya5hrWCAoV-8QqNbaCnKA8Tz9cU7JeqZPPnBokwqP3CJBRv4V-3fZ8NpSfqasaJX0-_m2rSazV7E32SRQeBz7ds2t9nQ_TrcrcUF7RDisdUuoJjK9e9D BKJbAv7iBMeTUubpF1qNMW8Nn9VDDc-s_U6NQys7Wzm1IfGK6pOJ16wIFphbO4rOyXt2yRm8b-NhTJDitnowcbz6MWBv_iATyfGwdBm3yrq-2fXJ4NwzazW-iHr5Zg5kTpsgcZhBcKuUswx0CaZ6g3GaLpQN0jdOmdXjwW9fAb gOUhQ=w1403-h974-no

Here's the end result:

https://lh3.googleusercontent.com/VO7eweD_zLFbPN1lI5Kyx9R_knDIe75nsQERnqajFyBs8QoiGS _AsJ_ivgnK9OkbQWW_-Szjh4pv8i-DJPXVY-Tr8_kS9sGGbpmj6eepTKzMlOnkVsfGl8zUNvC12a48Pe5zClJS ROpW5DApvN-3LoCEOowxLVzl3abFeTdjWT1QB7s6xUD1Xwz_0JjmKYP_8f1QO Ehsi7dW9UGKuLYWvY2HfYggDJmfzpMDtXEtUiXUra56dbAL8UG Rsah3wK7ccoMOuUkeXfCk0T45nPOhZvbd7qCxchET526XAc9eT chFxBUUX2qHCBJ7wFdgFa94JC3mSw4VenTXgrC2iBsbvl8LF_f 6al8pdvYCM9597iq3jIeW_KzhmvW351RRmiPOXcepebeU2qF1I gh3tZvxsBPqwiEOWJPnxAfkxi2OmZyJKmMAfPTscVK6Faxf0aN nfNOB0gxbHhJw-9hZYOPxOeOXUUV5Gb9lePY3IdSZhElCQi4JXOWO3MMejOjC4ea d1a21gRM57bRpT7Zn7J9WPRgJ3osNRtuIkwsDXSwdpTF0PfsfZ Mo1-jqdre0wR5UHI5oaymiYW61tDoBJ5xrS_FyPM-OMyZMbAOHwpQ12N7df1m1j3iA_NA=w1920-h844-no

I wanted to get a pic of how perfectly the steaks were cooked internally but they went pretty quickly so you'll just have to take my word for it. lol

Jer

02-19-2017, 21:26

Same I have not pulled the trigger on a unit yet. Don't know which is the best bang for the buck.

There have been some VERY good deals on the Bluetooth/WiFi version of the Anova lately. I've had mine for about a year or so now and paid a bunch more but I'd do it again. These things are so friggin cool.

Jer, are you doing this already?

Yessir. [Tooth][rockon]

Great-Kazoo

02-19-2017, 22:04

Nice write up, looking forward to everyone's progress.

GilpinGuy

02-19-2017, 23:52

Excellent write up. I love the DIY setup!

generalmeow

02-20-2017, 00:00

I made one of these. Works like a charm. I think it cost about $25. It's basically a thermostat for a crockpot, which turns the electricity on and off to keep it at a constant temperature.

http://www.instructables.com/id/Sous-vide-cooker-for-less-than-40/

Also, you don't need a vacuum sealer. Just use a ziplock bag and dip it in the water to force the air out, and then seal it.

I read some rave reviews about chicken, which I tried and didn't care for much. But steak is restaurant quality every time.

TriggerHappy

02-20-2017, 11:41

I got the Joule for Christmas. Definitely a different idea to cooking, but it's freaking awesome. I've made steaks, chicken, canned goods etc. my favorite so far is playing with custards. Creme brûlée, pot de creme are amazing! I'm gonna get fat, haha. Carmel flan is next.

Check out ChefSteps.com. Great recipes and how to's!

TriggerHappy

02-20-2017, 11:41

I just stick mine into a enameled Dutch oven, seems to hold the heat pretty good. Also just using ziploc freezer bags. A vacuum sealer is on my list to purchase.

Heres a chefsteps video, super cool videos and ideas, I'm hooked. I'll be making the bacon this week.
https://www.chefsteps.com/activities/tips-tricks-the-world-s-best-bacon-cooks-allllll-night-long

TriggerHappy

02-20-2017, 11:48

I have read some concern for using zip locks for anything over 186F, I don't think they can handle that temp. But everything else, is fair game

Mykidsdad

02-20-2017, 12:38

Got the Anova for Christmas.

Finally got to try it out recently and tried doing burgers for a test run. Pretty neat technique overall....perhaps a bit more involved than a burger needs to be, but an interesting variation.

Ground some fresh chuck, didn't want to run the risk of cooking store bought ground beef at such a low temp for such a long time. Seasoned with s&p and zip bagged. Ran sous vide at 133 for 1.5 hrs. Removed and patted dry. Seared on buttered cast iron griddle. Pretty darn good. Perfect medium.

A burger press will help to form patties that are flat on both sides and uniform in size. Sous vide Burgers don't seem to tighten up into a meatball like they do on the high heat of a grill. The press helps ensure a flat surface for searing maximizing the area seared.

Steaks are next and I will bet that lobster or shrimp sous vide in garlic butter are in the future.

Jer

02-20-2017, 13:33

meatman

02-20-2017, 17:42

Irving

02-20-2017, 19:46

Sounds like a great way to cook during long road trips to me.

Ah Pook

02-20-2017, 21:46

Done some research on them but I guess I'm missing the point. Bring it up to predetermined temp and hold it there indefinitely. I get that. Do the long cook times for meat just mean it's more tinder? How does that help veggies?

Do I need to start a pressure cooker thread? [Pot]

Jer

02-20-2017, 22:02

I have two Anovas and use them all the time. I have lamb loin chops in there right now 130°F for 2 hours.

I've done medium rare brisket, 48 hours at 130°F, then refrigerated, rubbed, and smoked until the internal temp came back up to about 125°.

Medium fall off the bone bison short ribs were achieved at 140°F for 48hrs. Sauced then grilled.

7 lb prime rib for 8 hours at 130↑F, seasoned, then into a 450°F oven to crisp the outside.

Here are the only pics I have of what I made 2 weeks ago. Bison lengua tacos. Two whole tongues with onion, cilantro, and seasoning, 170°F for 36 hours. Cubed up and heated on the griddle.

69295
69296

Not sure why it's posting sideways.

That sounds awesome. These are the larger/longer sous vide cooks I'd like to start trying out. The winter months are perfect for this sort of thing because I'm old and don't enjoy going out to tend to my smoker (even though it's almost completely auto pilot) so indoor cooking is my jam in the winter months.

Sounds like a great way to cook during long road trips to me.

There's tons of uses for it.

Great-Kazoo

02-21-2017, 00:28

I have read some concern for using zip locks for anything over 186F, I don't think they can handle that temp. But everything else, is fair game

It has my interest, other than the long cooking times. Although, i could see me becoming more of a food snob than i am now;)

Could you smoke an item then finish in the vide cooker. Or is it the other way around?

Graves

02-21-2017, 01:14

You guys never cease to make me feel more and more in the dark ages. Thanks, Jeremy...Post pics of the new pups when you get a chance!!

rondog

02-21-2017, 03:13

Gotta admit, I had to Google sous vide to see WTF you're talking about. Sounds interesting.

meatman

02-21-2017, 08:35

It has my interest, other than the long cooking times. Although, i could see me becoming more of a food snob than i am now;)

Could you smoke an item then finish in the vide cooker. Or is it the other way around?

From what I researched, it's better to smoke afterward. I like to refrigerate the piece of meat so that it takes longer for the temperature to come up and it takes on more smoke. You won't get the deep dark smoke, but just enough to flavor it. The brisket I did was actually better after I sliced it and refrigerated it in a sealed container so the smoke flavor was able to get into the center part. Then I reheated without getting up to a cooked temperature (you can reheat stuff in a bag to a controlled temperature).

The long cooking times allow the tougher cuts of meat to break down while not getting completely dried out during high temperature crock pot cooking or general braising. Hence you can get short ribs that fall off the bone while still medium at 140°F.

I use Food Saver vacuum bags for anything I cook over 4 hours. Below that, I can use freezer zip lock bags.

Gman

02-21-2017, 19:06

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

Jer

02-21-2017, 21:46

It has my interest, other than the long cooking times. Although, i could see me becoming more of a food snob than i am now;)

Could you smoke an item then finish in the vide cooker. Or is it the other way around?

Sous Vide is a better first step. You can smoke afterwards to get the flavor but the recipes I've seen for slow cooking meats you would normally smoke call for liquid smoke. Sous Vide and then slow cooking on a smoker would probably be a bit repetitive maybe.

You guys never cease to make me feel more and more in the dark ages. Thanks, Jeremy...Post pics of the new pups when you get a chance!!

New pups? We still got the same old aging Italian Greyhounds. Had the boy (Koby) for about 13-14yrs now and the girl we've had almost 5 years I think. She's the one we adopted from the puppy mill rescue. They told us she was 5.5yrs old but it was probably more like 7-8 years because she's aging rapidly now.

Gotta admit, I had to Google sous vide to see WTF you're talking about. Sounds interesting.

It is. Give it a try!

From what I researched, it's better to smoke afterward. I like to refrigerate the piece of meat so that it takes longer for the temperature to come up and it takes on more smoke. You won't get the deep dark smoke, but just enough to flavor it. The brisket I did was actually better after I sliced it and refrigerated it in a sealed container so the smoke flavor was able to get into the center part. Then I reheated without getting up to a cooked temperature (you can reheat stuff in a bag to a controlled temperature).

The long cooking times allow the tougher cuts of meat to break down while not getting completely dried out during high temperature crock pot cooking or general braising. Hence you can get short ribs that fall off the bone while still medium at 140°F.

I use Food Saver vacuum bags for anything I cook over 4 hours. Below that, I can use freezer zip lock bags.

Certainly gives you different approaches on the same foods.

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

It's different now bro!

Graves

02-21-2017, 21:56

Ah, I figured you had pups around since you're still dealing with accidents around the house.

Jer

02-21-2017, 22:07

Ah, I figured you had pups around since you're still dealing with accidents around the house.

Oh, right. I see that now. Just a mentally broken puppy mill survivor who kind of sort of figured out the peeing thing for a brief stint a couple of years ago. I had to buy an industrial strength carpet cleaner that I run daily. The boy that we've had for years has taken to peeing here and there I think because he's confused and smells her pee all over the place. It doesn't help that he's been 100% blind for a bit now and she's getting there. They've both on in years and we're counting down the days to not having to deal with these turds anymore. I know we'll miss them but every day that passes with dealing with their old asses makes that idea a little less painful. lol

Great-Kazoo

02-21-2017, 22:25

I remember back when when cook-in-bag meals were new. They gave it a French name and it's baaa'aaack. [Sofa]

Banquet Salisbury Steak ! !

TriggerHappy

02-22-2017, 01:21

The peppered bacon is in for the next 12 - 24 hours at 147.5F.

TriggerHappy

02-23-2017, 12:34

Made it 20 hours. Opened up the packaging it came in and seared it on one side. Best bacon I've ever had. Melt in your mouth!!!

TriggerHappy

02-27-2017, 18:51

Got this in an email.

We Hope You Love Joule!
We want to let you know about a special opportunity to share Joule with your friends and family: if you know anyone who would love Joule as much as you do, tell them to use your personal discount code for $20 off their purchase.

How does it work? Just give your friends your unique discount code and tell them to go to chefsteps.com/joule, add Joule to the cart, click “Checkout,” and enter the code in the box marked “Gift card or discount code.” The code works for $20 off Joule (limit one per order) and may be used by up to five different people.

Your referral code is sharejoule-da4sgn

We hope your friends and family will love Joule! Sous vide party, anyone?

Thanks for being awesome!
Team ChefSteps

Justin

02-28-2017, 14:49

I'm intrigued by your ideas and wish to subscribe to your newsletter.

I've seen a lot about sous vide, and hope to give it a try at some point. It looks like fun.

Mtneer

02-28-2017, 16:32

I've had my eyes on sous vide for a couple years. Was getting ready to take the plunge but the smoker thread sidetracked my budget...and I just blew another $200 for the sear box attachment.

FWIW here's a decent review of the various units: http://thesweethome.com/reviews/best-sous-vide-gear/ That site is pretty good for reviews but not so much when it comes to kitchen knives and sharpening.

Grant H.

02-28-2017, 20:48

TriggerHappy

04-30-2017, 09:10

Thanks for spending my money...

Lol.

I had been watching for a deal on one of them, and decided to go for it.

[Bounce]

TriggerHappy

05-01-2017, 15:33

Here's another code for $20 off. I think it's for today only..
Code through chefsteps: sharejoule-da4sgn

http://chefsteps.us3.list-manage.com/track/click?u=9f69331c823fb9ca452fe5184&id=bd3fc057f1&e=ba4449a881

lostcolorado

05-11-2017, 01:12

Good resource for those interested in sous vide cooking and the science behind it.

http://www.douglasbaldwin.com/sous-vide.html

DFBrews

06-26-2017, 18:25

Got my anova today! Have a sirloin tip steak in there now. Trying it from frozen so cooking time is 1 1/2 according to serious eats ( my favorite cooking website)

yz9890

06-26-2017, 20:01

What is the one to buy? I don't want to get unit "X" if a few months later I'm going to wish I'd spent a few more $$ on the "X2".

Punkface

06-27-2017, 13:42

If anyone wants to try out sous vide for cheap, you can try it out with a regular thermometer and monitor the water temp carefully in a cooler. Add hot water as necessary.

I'm using an anova Bluetooth that I got on sale.

Sent from my Nexus 5X using Tapatalk

Mtneer

07-11-2017, 17:02

Amazon Prime Day was good to me. Just bought the Anova gen2 with wifi for $135 (vs. $200). Yet another new thing to learn!

Suggestions for first cooks?

DFBrews

07-11-2017, 17:30

Amazon Prime Day was good to me. Just bought the Anova gen2 with wifi for $135 (vs. $200). Yet another new thing to learn!

Suggestions for first cooks?
Ribeye!

I have a 48 hour short rib going right now

DFBrews

08-06-2017, 18:54

Just started a 24 hour oxtail bring on the gelotinus goodness

Hotchef181818

08-06-2017, 19:12

Ribeye!

I have a 48 hour short rib going right now

48 hr short rib is by far the best thing I've done with mine so far

GilpinGuy

05-05-2018, 02:52

I just got the Anova Precision Cooker as a gift. Pretty stoked to start tinkering around with it.

GilpinGuy

05-05-2018, 07:32

Holy shit. I just read through the whole thread and read "best bacon I've ever had". Hard to believe that this can make awesome bacon, but I gotta try it.

And creme brulee? I make that all the time. Psyched......

Bailey Guns

05-05-2018, 10:13

I'm so 2 years ago. I finally just got a MultiPot.

drew890

06-27-2018, 17:06

Bringing this one back from the dead...
I just picked up a Sous Vide immersion cooking device and testing it out on a ribeye tonight.

Squeeze

06-27-2018, 18:19

GilpinGuy

06-28-2018, 02:03

No "real time" pics, sorry. But, I made a lime butter chicken for supper. It was amazing.

Here is a video of the recipe. I've been a member of the allrecipes.com for a long time. They have some really great recipes there.

/SfD8hwy7JHE (https://youtu.be/SfD8hwy7JHE)

I've gotten many great recipes from Allrecipes and well.

Did a few garlic lemon chicken breasts the other night. Very good.

Fentonite

08-29-2018, 21:40

Tried a new sous vide today, first time. I gotta get more creative with seasonings, but that was absolutely the most tender chicken I’ve ever made. I’m a little bummed that each individual food item needs to be cooked at its own temperature, i.e., can’t throw bags of potatoes and carrots and chicken in all at the same time. Gonna try some ribeye next.

Irving

08-29-2018, 22:46

Don't blast me for blaspheming this process, but how reasonable would this process be for reheating things? Say you've got a steak that had a nice crusty dear, but you didn't finish it the night before. If you microwave it, you'll cook it through and dry out out. Could you pop it into a bag and heat it up again? Wouldn't be as fast as a microwave, but probably taste better. In my head I picture a more tedious, but more efficient, and much cleaner George Foreman grill process. Am I way out in left field?

GilpinGuy

08-30-2018, 05:43

No, you're not in left field. Reheating with sous vide is awesome, though you may need to re-sear a steak in a hot pan for a good crust.

Here's a pretty good article:
https://www.chefsteps.com/activities/sous-vide-a-simple-and-stress-free-way-to-reheat-almost-anything

meatman

08-30-2018, 06:48

I’m a little bummed that each individual food item needs to be cooked at its own temperature, i.e., can’t throw bags of potatoes and carrots and chicken in all at the same time.

Which is why I have three Anova Circulators. I probably only really use two, but usually if I'm doing a 24hr+ cook on one thing and still want to cook some steak or something within that time.

Irving

08-30-2018, 06:58

Great-Kazoo

08-30-2018, 08:35

While I'm glad that is a thing, the near identical cook times is a bit of a bummer. For context, my microwave broke (immediately after reading the thread about dieing appliances), and I've been having to use other methods to reheat food.

Take that steak just out of the fridge, thin slice it. Throw some sliced red peppers in a preheated pan with a little cooking oil. As the peppers are getting cooked to your liking throw the sliced steak in the pan, kick up heat from med - med hi. Heat while moving steak & peppers around with a spatula or fork for maybe 30 sec - 1 min. Remove from heat, put on plate or a section of french bread that you toasted add some cheese and call it good. The steak's not dried out.

You just reheated your steak and i saved you $1-200 on a sous vid cooking product ;)

Not sure how you dried out a steak in the micro, unless you run it for more than 15 sec w/out checking it. Also how do you get a dried out steak when reheating unless you're cooking the damn thing to a med-well temp the first time.

ChickNorris

08-30-2018, 08:54

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

Gman

08-30-2018, 16:43

Take that steak just out of the fridge, thin slice it. Throw some sliced red peppers in a preheated pan with a little cooking oil. As the peppers are getting cooked to your liking throw the sliced steak in the pan, kick up heat from med - med hi. Heat while moving steak & peppers around with a spatula or fork for maybe 30 sec - 1 min. Remove from heat, put on plate or a section of french bread that you toasted add some cheese and call it good. The steak's not dried out.

You just reheated your steak and i saved you $1-200 on a sous vid cooking product ;)

Not sure how you dried out a steak in the micro, unless you run it for more than 15 sec w/out checking it. Also how do you get a dried out steak when reheating unless you're cooking the damn thing to a med-well temp the first time.

That's where my mind was. I think I'd rather take that money and get a new microwave, since I would use it more than a sous vide recirculator.

If I reheat steak in the microwave, it's usually for 15-20 seconds to knock the chill off of it. Good steak doesn't have to be hot like it just came off the grill/cast iron skillet. To me, anyway.

Irving

08-30-2018, 18:17

I have zero intention of buying a Suess Viva machine. That's just where my mind was going since the turn table on my microwave broke.

Great-Kazoo

08-30-2018, 18:24

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

Am i related to your spouse. I order my steaks Knock the hooves & horns off, throw it on a plate. And PLEASE cut it's tongue off. If i have to sit through dinner listening my meal MOOO .

Great-Kazoo

08-30-2018, 18:25

I have zero intention of buying a Suess Viva machine. That's just where my mind was going since the turn table on my microwave broke.

WAYYYYYYYY before you were born microwaves required the person using it to GASP [panic] turn the meal. Not none of this new fangled microwave turns it for you shit.

SO if you approached it as having to do some manuwell labor the micro will work. Think of it as the power's out and you're unable to get the electronic igniter on your gas stove to work. You dig out a lighter or match and ............
you got it. Start it manually.

Irving

08-30-2018, 18:28

When we go out my husband always specifies his steak's order temperature by saying: a good vet could fix it.

My wife orders in a similar fashion.

Irving

08-30-2018, 18:32

WAYYYYYYYY before you were born microwaves required the person using it to GASP [panic] turn the meal. Not none of this new fangled microwave turns it for you shit.

Well, the problem is that no one noticed it wasn't spinning for a while, so it melted and cracked glass tray and melted the plastic track. It's difficult to keep the plate flat without the track. 99% of the things I've needed to reheat can be done in the stove just fine.

Anyway, carry on with the bag cooking.

Gman

08-30-2018, 19:55

Am i related to your spouse. I order my steaks Knock the hooves & horns off, throw it on a plate. And PLEASE cut it's tongue off. If i have to sit through dinner listening my meal MOOO .
I was trying to find a YouTube video from the film A Perfect World. The part where Clint Eastwood's character asks;

Chief Red Garnett: [interrupting a confrontation] How you take your steak, Sally?

Sally Gerber: Rare.

Chief Red Garnett: Well, I'll just wipe its ass, hurl it through and you can tear off a slab. How'd that be?

Sally Gerber: On second thought, maybe medium-rare.

spqrzilla

08-30-2018, 22:31

I thought "Sous vide" was French for Boil-N-Bag ?

Gman

08-30-2018, 23:21

I thought "Sous vide" was French for Boil-N-Bag ?

Just without the "boil" part. Think of it as warming something-n-bag for a long period of time.

...but I like they way you think. [Coffee]

rondog

08-31-2018, 00:17

Great-Kazoo

08-31-2018, 09:34

This whole Sous Vide thing sounds very interesting, I'd like to try something cooked that way. Beef gives me trouble unless it's VERY tender and easy to chew up completely. And any kind of meat that's dry, tough or hard to chew up.

For steak or any other meat. It's not so much the method used to cook it. It's how the meat was prepped. Two people could (using the chuck steak) serve you either a moist and tender pull apart with a fork, or slab of jerky.

Jer

08-31-2018, 10:37

I thought "Sous vide" was French for Boil-N-Bag ?

"Sous vide" translated from French to English means "Under Vacuum" which is the key to this method of cooking. It's important that all or most all of the air be removed since air doesn't transfer the heat well.

Also, water boils between 200-212deg depending on elevation (which comes into play in Colorado) so these temps tend to be much higher than the temps used for precision cooking which is the key to precision cooking. You want the temp to be set at the final temp of the cooked item and stay as close to that temp as possible over a given period required to cook to that exact temperature throughout.

Irving

08-31-2018, 10:41

You pretty much Sous Vide'd all the air out of that joke...

Jer

08-31-2018, 11:56

You pretty much Sous Vide'd all the air out of that joke...

Sous vide is no laughing matter.

Irving

08-31-2018, 12:56

I can't find any recipes for reductions, glazes, and the like.

Gman

08-31-2018, 14:52

I can't find any recipes for reductions, glazes, and the like.

They're in the appendix, along with 'stir-fry'.

Irving

08-31-2018, 15:00

Can you Sous Vide rice?

Gman

08-31-2018, 16:05

It's pretty tough for the rice to absorb moisture through the bag.

Sent from my electronic leash using Tapatalk

Irving

08-31-2018, 16:07

You just put the moisture in the bag with the rice.

Gman

08-31-2018, 16:10

Uncle Ben's has premade rice in a bag that you heat in a microwave, but you'd have to turn it part way through.

Sent from my electronic leash using Tapatalk

stevenc23

08-31-2018, 17:26

Some great Sous Vide recipes:

https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw (https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw)

https://www.youtube.com/watch?v=ahZmMA_fJ7I&t=61s

drew890

08-31-2018, 17:35

I’m using my Sous Vide to cook a nice fillet of steelhead tonight.
I love the way it produces perfect salmon and other fishes.

BladesNBarrels

10-24-2018, 17:00

Okay, I thought I would give sous vide cooking a try.
I had looked at the Anova because it was highly recommended and could be operated by an app with wifi or blue tooth.
When I went to order it, I found a series of reviews similar to these:

"Until recently this was a five star product, That was until Anova decided to require a login or Facebook information to use the app. There's no need for this on the bluetooth version."

"Anova changed the app to require a login just to cook a meal. They are apparently more interested in mining data than pleasing their customers. I bought the Bluetooth version so I could monitor it, but now the app requires a login, and I object to logging in just to monitor this expensive device. I can't recommend it any more. Would give it ZERO STARS if possible"

Has anyone run into this?
Do you have an alternative you have used and recommend?

Thanks!

Jer

10-24-2018, 17:32

Just create a login using an email address and a password. It's not that big of a deal IMO.

Irving

10-24-2018, 17:43

Just create a login using an email address and a password. It's not that big of a deal IMO.

I disagree. Apps taking over mobile browsing and having to log in for every goddamn thing is not acceptable. Not for this thread though.

Great-Kazoo

10-24-2018, 18:00

Do you have an alternative you have used and recommend?

Thanks!

A pellet or other style smoker ;)

Jer

10-24-2018, 18:23

I disagree. Apps taking over mobile browsing and having to log in for every goddamn thing is not acceptable. Not for this thread though.

The reason behind it isn't is nefarious as some people would have you believe. They're getting ready to roll out new features that will include being able to access an account for recipes and controlling your Innova from browser windows and such. This makes it so you don't have to use the app but can also log into a browser to access it as well for times when that's more convenient. Some people just think everything is the devil and nothing is a sign of improvement.

Irving

10-24-2018, 18:29

That all sounds nice but does nothing to take away the annoyance of having to log in to use a Bluetooth device.

Jer

10-24-2018, 18:33

That all sounds nice but does nothing to take away the annoyance of having to log in to use a Bluetooth device.

Nobody is forcing you to.

BladesNBarrels

10-25-2018, 08:23

A pellet or other style smoker ;)

Got a Pellet Grill, Gas Grill, Charcoal Grill and use them all. I thought I would try something new.
Here's the day dream:
Following the guidance early in this thread, set up my Rib Eye Steak in Ice in a Modified Cooler with Sous Vide Machine in my Hotel Room. Spend the day at the Gun Show. An hour or two before the show closes, start my steak cooking (do you still call it cooking when using sous vide?). Get back to the room and unload my bag of treasures and cash (See! A fantasy already). Finish the steak off with the Searing Torch, and enjoy dinner.
Yep, that's the dream

Just to expand on the comments against the requirement that the app requires a Facebook sign-on or logging onto the app, 2,067 respondents found the comments useful. Don't know if that means they agree or disagree, just useful.

[Swim]

Mtneer

10-25-2018, 08:34

The Anova app is pretty lame anyhow. I use the app called "Sous Vide ?C" on my iPhone much more often. Controls the Anova just fine and easier to find recipes. And no log in.

BladesNBarrels

10-25-2018, 08:40

Great advice.
I will be thinking about the Anova again.
It is selling on Amazon Prime with the wifi for $129.
The Bluetooth unit went from $89 to $99 while I was thinking.
Pondering!

Great-Kazoo

10-25-2018, 08:46

The reason behind it isn't is nefarious as some people would have you believe. They're getting ready to roll out new features that will include being able to access an account for recipes and controlling your Innova from browser windows and such. This makes it so you don't have to use the app but can also log into a browser to access it as well for times when that's more convenient. Some people just think everything is the devil and nothing is a sign of improvement.

Being intrigued by the sous vide method, i see some use for it but...........

While all those "apps" may be useful, if & when the system crashes how many are w/out a cooked or spoiled meal.

Too many people and business depend and are dependent on the computer / internet to get by in life. Yesterday the internet went down due to a contractor cutting a major line in town. 1/3 the business using things such as on line coupons for discounts etc, were unable to conduct business. To make matters worse. Having so many dependent on a computer has given society a generation of people who cannot only do basic math in their head BUT stumble when they need to use the calculator on their phone.

Rely on apps and bluetooth to cook a meal, i'll pass.

Great-Kazoo

10-25-2018, 08:52

Got a Pellet Grill, Gas Grill, Charcoal Grill and use them all. I thought I would try something new.
Here's the day dream:
Following the guidance early in this thread, set up my Rib Eye Steak in Ice in a Modified Cooler with Sous Vide Machine in my Hotel Room. Spend the day at the Gun Show. An hour or two before the show closes, start my steak cooking (do you still call it cooking when using sous vide?). Get back to the room and unload my bag of treasures and cash (See! A fantasy already). Finish the steak off with the Searing Torch, and enjoy dinner.
Yep, that's the dream

Just to expand on the comments against the requirement that the app requires a Facebook sign-on or logging onto the app, 2,067 respondents found the comments useful. Don't know if that means they agree or disagree, just useful.

[Swim]

Pre cooking then vac sealing your food allows one to reheat it in a microwave. Less baggage to make sure you packed before an event.

BladesNBarrels

10-25-2018, 08:57

.....Rely on ... bluetooth ... i'll pass.

No Blueteeth!

76450

Jer

10-25-2018, 09:13

Being intrigued by the sous vide method, i see some use for it but...........

While all those "apps" may be useful, if & when the system crashes how many are w/out a cooked or spoiled meal.

Too many people and business depend and are dependent on the computer / internet to get by in life. Yesterday the internet went down due to a contractor cutting a major line in town. 1/3 the business using things such as on line coupons for discounts etc, were unable to conduct business. To make matters worse. Having so many dependent on a computer has given society a generation of people who cannot only do basic math in their head BUT stumble when they need to use the calculator on their phone.

Rely on apps and bluetooth to cook a meal, i'll pass.

Exactly why having alternate means to access your precision cooker are nice even though this would be a rare occurance.

If your phone is dead, app is down or system is clogged simply log into your account from any other browser in the world. For the Anova it offloads whatever "settings" you set to the device itself meaning that your app no longer needs to "talk" to it to carry out whatever cook temp and time you set. If you can't access it at all then it simply sits in an ice bath until you get home to either 1) start the cook a little bit late or 2) throw it back in the freezer unthawed if you can't wait that long and decided on another option for a meal.

Either way, if the "entire system goes down" as in the WWW or the grid I think we have bigger problems than that succulent steak sitting at home at medium-rare waiting to be seared when you get home. lol

But, then again, if you don't like apps or bluetooth nobody is forcing you to use either one. There's plenty of options that don't offer these features that are even cheaper. I get some people are still resisting the "microwave fad" to this day so not everyone likes advancements.

iego

12-25-2018, 08:46

Should be ready in about 5-6 hours. One of the King Soopers $4.77/lbs. Rib Roasts. :)

https://computerroom-my.sharepoint.com/personal/jbs_computerroom_com/Documents/Documents/Food/SousVide/Pictures/Shared/20181225_064625.jpg

-John

BladesNBarrels

12-26-2018, 08:32

ChickNorris

12-26-2018, 08:44

Is it ready? Is it ready?

Any pictures?

How about now?

Errrr now?

Um, now?

iego

12-27-2018, 19:05

ack, sorry. Too much eating, too little picture taking. It worked well, and totally according to plan. BTW, BladesNBarrels, I didn't use the app at all (while I do have it loaded and registered on my phone and Alexa, and did receive updates... mainly things like your water is up to temperature, you can start cooking now... hours after I had put the roast in to cook. :) Anyway, the Anova I have (wireless/Bluetooth and previously registered), just let me put it in the water bath, use the dial to set the desired temperature, and hit start. If I never received a notification on my smart phone, that would have been fine by me.

The roast itself was rosy and pink (3-bone, 6lb, rib roast, sous-vide at 137 degrees for six hours), and my propane weed burner easily seared it after the sous-vide itself.

First time I have ever done a Rib Roast, so hard for me to really put the sous-vide method in perspective. Normally I would have cut it into steaks and seared them at high temperature, and let them rest. Dunno, I thought it was good, but not mouth wateringly great.

Pictures next time!

-John

PS. I thought I had posted a picture of the cooking process, but I don't see it now...

Here it is...

76939

GilpinGuy

12-30-2018, 21:02

We put a London Broil in the Anova a few hours ago. Simple salt, pepper, garlic and rosemary blend. Hopefully it will be melting our mouths 12 hours from now.

Justin

05-29-2020, 11:51

Thinking about asking for one of these for a gift. The Anova seems to be well-reviewed. Any recommendations on which model to go with?

KS63

05-29-2020, 11:59

Thinking about asking for one of these for a gift. The Anova seems to be well-reviewed. Any recommendations on which model to go with?

The Anova seems to be the most popular SV machine from what I can tell. I bought a Joule and it’s very quiet, powerful heating element and is accurate within 2-3 degrees when checked against my Thermapen MK4 thermometer. I don’t really see why the Anova is more popular than a Joule other than it’s cheaper in price.

Fentonite

05-29-2020, 13:02

I have an Anova with bluetooth, and wish I had gotten the one with WiFi connectivity. Although it’s really not necessary and still works great.

Jer

05-29-2020, 18:42

I have an Anova with bluetooth, and wish I had gotten the one with WiFi connectivity. Although it’s really not necessary and still works great.

I tell everyone who's interested to get the WiFi model. It opens up so many options that I've outlined previously. We use it probably as often as we use it without WiFi connectivity.

Justin

05-30-2020, 10:34

I tell everyone who's interested to get the WiFi model. It opens up so many options that I've outlined previously. We use it probably as often as we use it without WiFi connectivity.

Is this the one you went with.

https://www.amazon.com/Anova-Culinary-AN500-US00-Precision-Included/dp/B07WQ4M5TS/ref=sr_1_2?dchild=1&keywords=anova+sous+vide+wifi&qid=1590856381&sr=8-2

Jer

05-30-2020, 14:16

Is this the one you went with.

https://www.amazon.com/Anova-Culinary-AN500-US00-Precision-Included/dp/B07WQ4M5TS/ref=sr_1_2?dchild=1&keywords=anova+sous+vide+wifi&qid=1590856381&sr=8-2

Yes & no. Mine is the older PCW-120US-K1 but I believe that's the newest version of mine that's probably better in every way. I've had mine about 5 years now so I'm not super up to date of the differences. I just always recommend getting the WiFi because without it we probably wouldn't even use it half as much. The cooler with steak or chicken on ice when you leave for the day & come home to perfectly cooked steak after a 10-12hr day is priceless. Not possible with the Bluetooth only versions.

BladesNBarrels

05-30-2020, 15:37

First you got to find a steak

From a Bugs Bunny cartoon when Elmer Fudd was reciting a recipe for hasenpfeffer: First, you get a rabbit.

kidicarus13

05-30-2020, 15:59

First you got to find a steak

From a Bugs Bunny cartoon when Elmer Fudd was reciting a recipe for hasenpfeffer: First, you get a rabbit.https://youtu.be/5bGvv2VUP_8

BladesNBarrels

05-30-2020, 16:58

AAhh yes, Yosemite Sam, not Elmer Fudd

But first, finding the steak!

ChadAmberg

05-30-2020, 20:24

Jer

05-31-2020, 07:52

Anyone try poached eggs in their sous vide yet? 167 degrees, just place the eggs in there right in the shell for, about 13 minutes. Cool them off in room temp water for 30 seconds, then crack them open on your toast. If you really like lava like yolks, this is the best I've ever had. Especially since you can do a dozen eggs at once for the family!

I never realized something is simple as hard boiled eggs could taste so much better than what I was used to until I used the sous vide method on a dozen eggs I had. I'll never hard boil them again.

Rooskibar03

06-12-2020, 09:02

So the unbelievable happened, I actually won something in a FB giveaway contest.

I've always been curious about Sous Vide but never wanted to make the investment. Any suggestions for first cook?

Time to start watching some YouTube videos.

81866

Mtneer

06-12-2020, 10:24

Score! If you have a good hot grill for searing, do a rib eye. Fish can be excellent, in a poached sort of way. Carrots are surprisingly good.

Gman

07-22-2020, 10:46

Ran across this today and thought I'd share:

http://youtu.be/4of3b7Xb4Rs