Sous Vide, who's doing it?

Seems to me a few members mentioned buying the Anova precision cooker in the post your latest purchase thread a while ago.

For those who got one, how's it working out?

I got mine, and am very happy with the results.
Steak is particularly good, chicken breasts and ribs as well.

We get these skin-on garlic pepper chicken breasts from Costco.
They are great on the gas BBQ, but need babysitting as they can easily incinerate if left unattended. Sous vide works well on them, though the skin can get a bit soggy, haven't quite perfected them.

Have had great results with striploin steak, either finished on the gas BBQ or blasted with a Searzall. https://www.youtube.com/watch?v=HS5oW_LNbA8

Did some tenderloins tonight, they were very good. Back ribs are on-deck for tomorrow night. 12 hours at 165 is the plan.

Got my Anova precision cooker after seeing a bunch of people on that latest purchase thread :thumbsup:

I've only used it a few times so far, but excellent steaks each time! Serious eats has a really good guide with instructions / different variations you can try:

http://www.seriouseats.com/2015/06/f...ide-steak.html

Most of mine have been boneless rib eyes - thawed after being frozen in a sealed bag, cooked at 1-1.5 hours at 135°F (medium rare), seasoned and cooked for about 30-45s on each side with butter on a cast iron pan.

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Originally posted by bball2

Most of mine have been boneless rib eyes - thawed after being frozen in a sealed bag, cooked at 1-1.5 hours at 135°F (medium rare), seasoned and cooked for about 30-45s on each side with butter on a cast iron pan.

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:thumbsup:

I've settled on 129F myself. Like 'em a bit rarer than medium rare.

Yeah I use mine about once a week. It's even better now that the apps finally support wireless control so I can start cooking while I'm out.

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Originally posted by bball2
thawed after being frozen in a sealed bag

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I don't even bother thawing. Just throw it in frozen and start cooking. Add about an extra 20 minutes to your cook time once the water hits cooking temperature.

I had some squid done Sous Vide and damm that was tasty.

It's pretty cool and I have been using it a lot to cook meats weeknight as it is a good compromise between time and ease. Toss the meat in the sous vide with a dry rub of some kind and roast some vegetables in the oven. Maybe throw a pot of rice on. Easy.

I tend to sear my stuff off on the stove though, if I'm going to bother firing up the bbq and going outside I'll just cook my steaks out there.

Made a confit duck roulade a few weeks back that was to die for!

Overall it's a nice tool to have in the kitchen for low cleanup low involvement dinners.

How well does a steak sear after being cooked sous vide? Just using butter and cast iron?

It's important to pay it dry, then it seers really well. Butter and any heavy pan that retains a lot of heat.

I started searing on a really hot gas grill, worked pretty well. Most say a hot cast iron pan and butter. I have been using my Searzall lately and it works pretty well. Takes a bit of work, but less smoke and mess than using a pan.

This has sparked my interest.

I didn't feel like hunting out the Anova locacally after reading this post today, so I'm going to attempt the "DIY" method of stove top/ zip lock.

Has anyone tried this?

Have you guys purchased the Anova locally, or found a better method?

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Originally posted by NoSup4U
This has sparked my interest.

I didn't feel like hunting out the Anova locacally after reading this post today, so I'm going to attempt the "DIY" method of stove top/ zip lock.

Has anyone tried this?

Have you guys purchased the Anova locally, or found a better method?

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I haven't heard of any place locally (or in Canada) that have Anova gear. I think the main advantage of Sous Vide is the precision temperatures.
Not sure how accurate you can be doing the stove-top method.

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Originally posted by The_Penguin


I haven't heard of any place locally (or in Canada) that have Anova gear. I think the main advantage of Sous Vide is the precision temperatures.
Not sure how accurate you can be doing the stove-top method.

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I think the apple store is supposed to carry them, it was kindof a big deal when the announced it. Not sure if in Canada or it has happened yet.

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Originally posted by killramos


I think the apple store is supposed to carry them, it was kindof a big deal when the announced it. Not sure if in Canada or it has happened yet.

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Interesting. I see it on Apple.com but not Canada. Yet.

If you want to buy a circulator local The Bay carries this one:
http://www.thebay.com/webapp/wcs/sto...32-sa307us--24

It's not the Anova but it is also highly recommended assuming you don't need bluetooth or wireless.

Yea it was announced as the first apple connected cooking product. Now it works just as well on android as a note.

Does anyone have issues conecting there Anova to your phone? i have yet to be able to get this to work. Otherwise this is an amazing way to cook.

I've had the Sansaire and it's good device. Bigger then the anova but nice that it'll sit flat on the counter to drain when your done with it. I actually lent it to my BIL over christmas and he bought it off me rather then give it back so I bought the Anova to replace it. It's small but works just as well and i like that I can monitor it from my phone.

So far I've done the follow.

Hard and soft boiled eggs on a weekly basis.
Lots of pork chops
Turkey - Deboned
Lots of steaks
Chicken breasts and thighs
Scrambled Eggs
10 racks of beef ribs (3 day cook)
Pork ribs


Got a bone in shoulder sitting in brine right now that will go in later this morning for about a 24hr cook and that I'm looking forward too.

If your looking for a good book to start I recommend this one. Lots of great recipes and a good time/temp guide at the back.
http://www.amazon.ca/Everything-Guid...ords=sous+vide

I've used the Anova a few times. Wife and kid approved. My 5 year old didn't use to be interested in beef / steak. Now whenever we ask him what he wants to eat, it is ikura or beef.

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Originally posted by The_Penguin


I haven't heard of any place locally (or in Canada) that have Anova gear. I think the main advantage of Sous Vide is the precision temperatures.
Not sure how accurate you can be doing the stove-top method.

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The stove-top method was a PITA to get the proper temp and regulate, but I managed to keep within a 5 degree zone.

However, end result was still brilliant! :drool:

I've had my Anova for almost a year now.

So far my favourite use is breaking down a whole duck. Breasts for dinner, confit legs for the next day, throw the carcass in a pot for stock.

A close second would be creme brulee in mason jars.

Also very high on the list:
- Pork belly :drool: with Chinese steamed baos for full effect :drool:
- 72 hour beef short rib
- Spicy quick pickles


For searing, my preference is to do it on the infrared burner on my grill outside - cast iron I find is just far too messy and I'd rather splurge on a chamber vac before the Bernz+Searzall combo.

Is everyone using foodsaver or Ziplocks?


A couple of my go-to resources:
http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
http://www.chefsteps.com/