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

[Great-Kazoo]

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.

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]

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

No Blueteeth!

blueteeth.jpg

[Jer]

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]

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



-John

[BladesNBarrels]

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



-John

Is it ready? Is it ready?

Any pictures?

[ChickNorris]

Is it ready? Is it ready?

Any pictures?

How about now?



Errrr now?



Um, now?

[iego]

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...

20181225_064625.jpg

[GilpinGuy]

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]

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]

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.