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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!
Last edited by TriggerHappy; 02-20-2017 at 11:49.
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...lll-night-long
Last edited by TriggerHappy; 02-20-2017 at 11:46.
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
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.
I totally meant to post up ChefSteps in one of my earlier posts & spaced it. Awesome resource for sous vide cooking.Originally Posted by TriggerHappy
I'm not fat, I'm tactically padded.
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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.
Not sure why it's posting sideways.
Sounds like a great way to cook during long road trips to me.
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?
Micheal HoffHard times make strong men
Strong men create good times
Good times create weak men
Weak men create hard times
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.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.
Not sure why it's posting sideways.
There's tons of uses for it.
I'm not fat, I'm tactically padded.
Tactical Commander - Fast Action Response Team (F.A.R.T.)
For my feedback Click Here.
Click: For anyone with a dog or pets, please read
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?
Last edited by Great-Kazoo; 02-21-2017 at 00:29.
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