Sous Vide, who's doing it?

[The_Penguin]

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.

[bball2]

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/food-lab-complete-guide-to-sous-vide-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.

[The_Penguin]

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.

:thumbsup:

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

[D'z Nutz]

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.


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

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.

[BigDL]

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

[killramos]

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.

[CompletelyNumb]

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

[blitz]

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

[The_Penguin]

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.

[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?

[The_Penguin]

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?

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.

[killramos]

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.

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.

[The_Penguin]

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.

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

[dr_jared88]

If you want to buy a circulator local The Bay carries this one:
http://www.thebay.com/webapp/wcs/stores/servlet/en/thebay/sansaire-immersion-0332-sa307us--24

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

[killramos]

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

[streetdreams]

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.

[Vdubbin]

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-Guide-Cooking-Step---Step/dp/1440588368/ref=sr_1_48?ie=UTF8&qid=1454339622&sr=8-48&keywords=sous+vide

[ZeroGravity]

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.

[NoSup4U]

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.

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:

[Strider]

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 (http://www.seriouseats.com/recipes/2013/10/sous-vide-pork-belly-bun-pork-braise-mayonnaise-quick-pickled-cucumbers-recipe.html) :drool: with Chinese steamed baos for full effect :drool:
- 72 hour beef short rib
- Spicy quick pickles (https://www.eattender.com/recipes/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/

[VWEvo]

Where is everyone buying their units?? Even if ordering online? Costs?

[killramos]

Bought mine direct from Anova online.

I use ziplocks but only because I am to cheap to buy a foodsaver, long term that's the goal as it would also be useful for making smoked jerky in large batches and storing it etc.

[Strider]

Originally posted by VWEvo
Where is everyone buying their units?? Even if ordering online? Costs?

Online direct from Anova... their customer service has been stellar. Caveat is that they seem to go on sale frequently for $50 off, so I would hesitate to pay full price.

[VWEvo]

Originally posted by Strider


Online direct from Anova... their customer service has been stellar. Caveat is that they seem to go on sale frequently for $50 off, so I would hesitate to pay full price.

Thanks. They will only go on sale once I order!!! ;)

[The_Penguin]

Originally posted by streetdreams
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.

Mine was a bit flaky at first, seems ok now. I generally don't bother though. I just set the temp and leave it, other than eggs, nothing I've cooked was time-critical.
Haven't tried remote via WiFi yet, may come in handy.

[The_Penguin]

Originally posted by Strider
I
Is everyone using foodsaver or Ziplocks?




Foodsaver here. Used ziplocks once when my first foodsaver fried. they replaced it, but had a couple days without it. Definitely prefer foodsaver.

Also if we buy big quantities, can vacuum seal into the freezer, ready to sous vide any time. Should keep longer without freezer burn than ziplocks too.

[JRSC00LUDE]

Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:

[killramos]

Temps are low, you arent baking stuff in the plastic. The bags wont leech anything all they are acting as is a barrier

[The_Penguin]

Originally posted by JRSC00LUDE
Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:

A valid concern, most food-grade bags are free of many of the questionable chemicals. Some studies indicate some leeching of chemicals, but that's when using higher temps (microwaving etc.) Sous Vide is well below boiling usually 125-170 F.

Here is a good read:

http://www.yourdoctorsorders.com/2012/12/sous-vide-and-plastics/

[JRSC00LUDE]

Thanks!

[D'z Nutz]

Originally posted by Strider
Is everyone using foodsaver or Ziplocks?

I've tried the Ziplock sandwich bags and no name bags before and they all leak so I stick with the medium freezer Ziplock bags from Costco now.


Originally posted by JRSC00LUDE
Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:

Yeah, I had the same concerns too but after a bit of research online, most plastic bags you'd be using don't start to break down until you reach temperatures higher than where you'd be cooking anyways. Depending on what you're cooking, the water is just warm enough for you to put your hand in.

It's also come in handy with some honey I had that completely crystalized up. Threw it in while I was cooking for about an hour at 150F and it liquified again.

[ZeroGravity]

Originally posted by Strider

Is everyone using foodsaver or Ziplocks?


I started off with ziplock freezer packs then ended up getting a foodsaver. Figured it would be good for when we buy meat in larger quantities.

Also picked up a couple of Rubbermaid commercial food storage boxes and lids. Took one of the lids and made a cutout for the Anova to minimize evaporation for when running longer times.

[Strider]

Originally posted by D'z Nutz
I've tried the Ziplock sandwich bags and no name bags before and they all leak so I stick with the medium freezer Ziplock bags from Costco now.

I've had a foodsaver before I had the Anova, so that's what I use primarily. For some applications (like those with lots of liquid), I use Ziplock large freezer bags - never had a leak so far.

Biggest PITA is for higher temp cooks like vegetables at 185°, the foodsaver bags puff up and float because the air inside expands.

I guess my question was phrased a bit awkwardly - meant to ask whether everybody is using Ziplock/Foodsaver, or if anyone has gone to a chamber sealer or some other solution (something that handles liquids / marinades better).

[The_Rural_Juror]

Originally posted by Strider


I've had a foodsaver before I had the Anova, so that's what I use primarily. For some applications (like those with lots of liquid), I use Ziplock large freezer bags - never had a leak so far.

Biggest PITA is for higher temp cooks like vegetables at 185°, the foodsaver bags puff up and float because the air inside expands.

I guess my question was phrased a bit awkwardly - meant to ask whether everybody is using Ziplock/Foodsaver, or if anyone has gone to a chamber sealer or some other solution (something that handles liquids / marinades better).

I use a combination of food saver and the zip locks that you can pump air out of depending what I'm doing. Will get a chamber sealer some day when I have more counter space. They seal much better than the Food Saver in every way. Not just for sous vide but for food preservation in the freezer as well.

I've seen some people clip the bags to a rib rack to keep them from floating up.

[lint]

for those looking for containers, amazon has the rubbermaid 12qt on sale for $16.99 http://www.amazon.ca/gp/product/B000R8JOUC?qid=1454594919&ref_=sr_1_1&sr=8-1. I picked this up earlier this year when it was $22.99 and it's worked great compared to using a stock pot. Matching lid http://www.amazon.ca/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

[drtoohotty1]

I bought this one and modified the lid to slide the anova in, its fantastic and very little heat loss or water loss.

http://www.amazon.ca/Coleman-Party-Stacker-25-Quart-Blue/dp/B00352KRAS/ref=sr_1_1?s=sports&ie=UTF8&qid=1454609711&sr=1-1&keywords=Coleman+24+Can+Party+Stacker%28TM%29+25-Quart+%28Blue%29

[D'z Nutz]

I'm using a 12 quart Cambro with a hole in the lid, pretty much the same as what lint posted.

This was right after I dremeled out the hole.

http://i.imgur.com/3dZnACq.jpg

[blitz]

Originally posted by lint
for those looking for containers, amazon has the rubbermaid 12qt on sale for $16.99 http://www.amazon.ca/gp/product/B000R8JOUC?qid=1454594919&ref_=sr_1_1&sr=8-1. I picked this up earlier this year when it was $22.99 and it's worked great compared to using a stock pot. Matching lid http://www.amazon.ca/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

22 Quart or bust!

Thanks for the link, I picked up an 8 quart and lids as well.

[Strider]

Originally posted by blitz
22 Quart or bust!

Thanks for the link, I picked up an 8 quart and lids as well.

I'm using a Cambro 4.75 gallon, which ends up being overkill about 30% of the time (especially with 9" high sides, the anova sits quite high, so the container has to be filled quite a bit). Thinking about picking up a 12 qt... you don't think the 8 qt is too tall/narrow?

[blitz]

The 8 qt might be too small for general use, but for $13 I'll give it a try. If I didn't have the 22 qt one already I would have gone with the 12 qt for versatility.

[lint]

Originally posted by blitz
22 Quart or bust!

Thanks for the link, I picked up an 8 quart and lids as well.

the 22qt is on sale as well. thinking of picking that up for anything bigger, but for now, the 12 qt is a great size. and both can use the same lids

[D'z Nutz]

The cambro containers are at the food warehouse place by The Toad and Turtle in the NE on Barlow if you guys want to check the sizes yourself.

8 qt - $16.97
12 qt - $22.97
18 qt - $27.97

Prices don't include the lids and I forget how much they were.

[lint]

here's my rubbermaid. the lid is really easy to cut with scissors, just have to be careful not to stretch it too much
http://i.imgur.com/npeLNLX.jpg

[killramos]

I always do mine in a stockpot. Would need a rubbermade or something if i ever decide to do a pulled pork or soemthing. Stock pot is great for chiken, steaks, etc.

[flipstah]

I'm going to try it with a cooler haha!

[drtoohotty1]

Here's my setup

http://i249.photobucket.com/albums/gg230/drtoohotty/20160205_064732_zpsnmu6jqwe.jpg (http://s249.photobucket.com/user/drtoohotty/media/20160205_064732_zpsnmu6jqwe.jpg.html)

[ExtraSlow]

Anyone do a brisket this way? Could be interesting.

[Strider]

Originally posted by ExtraSlow
Anyone do a brisket this way? Could be interesting.
https://www.chefsteps.com/activities/smokerless-smoked-brisket
This is on my list to do, just got my No 1 Prague Powder in the mail from Amazon

[Dave P]

Lets see some finished foods!

[Stuart]

Well, I know where this months surplus money is going...

[lint]

Originally posted by Dave P
Lets see some finished foods!

I've mostly been doing steak, and medium rare has never been easier.

http://i.imgur.com/iTIlGK2.jpg

[The_Penguin]

Used the WiFi feature for the first time today.
We get these garlic pepper chicken breasts from Costco, and I had vacuum sealed 2 and thrown them in the freezer.

Dropped them in the water and went to my mom's place. About 1:00 I thought "oh shit, I forgot to start the Anova!" Started the app on my phone, and started the cook. Cool!

Since I was a bit late starting them, I went up to 158 from 154, and while they were good, they may have been a bit dry.

http://i.imgur.com/JNs9Lgp.jpg



http://i.imgur.com/7wFP2gx.jpg

[The_Rural_Juror]

I've always wanted a Searzall but don't have anywhere to store it inside the house. :(

[D'z Nutz]

I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.

http://i.imgur.com/PZfchU0.jpg

[The_Penguin]

Originally posted by D'z Nutz
I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.



How shitty a cut? Looks pretty good.
I used to only do tenderloin on the BBQ, now doing striploins sous vide.
Haven't tried anything cheaper. Yet...

[D'z Nutz]

Originally posted by The_Penguin


How shitty a cut? Looks pretty good.
I used to only do tenderloin on the BBQ, now doing striploins sous vide.
Haven't tried anything cheaper. Yet...

I'm not exactly sure what cut it was, but it came from a bunch of crappy packs my parents bought from Superstore that were terribly chewy after BBQing them.. I normally would have saved this for stew or something, but I wanted to see how this would turn out.

Put some rub on both sides, bagged them overnight, then pan seared each side for a minute after they cooked. I gave some to people at work and they were wowed :thumbsup:

[Strider]

Originally posted by D'z Nutz
I wanted to see how a shitty cut would turn out after 8 hours @ 125F. Pretty fucking good, I'd say.

I've always had the understanding that you shouldn't do long cooks (over 2 hours) at temps below 130 or 131, as certain strains of bacteria continue to live/grow up to 130 (and pasteurization doesn't occur below 125)

[D'z Nutz]

Originally posted by Strider


I've always had the understanding that you shouldn't do long cooks (over 2 hours) at temps below 130 or 131, as certain strains of bacteria continue to live/grow up to 130 (and pasteurization doesn't occur below 125)

Didn't know that! I'll keep that in mind for next time.

[lint]

Originally posted by D'z Nutz
Didn't know that! I'll keep that in mind for next time.

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

[D'z Nutz]

Originally posted by lint


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

Thanks for that. While we're posting links, here's a useful link with tables for cooking steak I found while looking that up

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

[Strider]

Originally posted by lint


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

These tables are generally more useful as they account for the time to heat a uniform slab of meat to pasteurization temp

http://www.douglasbaldwin.com/sous-vide.html#Table_4.1
http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

[The_Rural_Juror]

I think the ultimate testament is that Dz Nutz is still alive. Although I don't think I have seen his posts today, so I hope that I haven't jinxed it.

These are from a while back. Sous vide really excels with pork.

https://farm6.staticflickr.com/5690/23689325599_8e2f422f05_n.jpg (https://flic.kr/p/C6kZbg)Homemade Sous Vide Sweet & Sour Pork (https://flic.kr/p/C6kZbg) by O_o (https://www.flickr.com/photos/99829467@N07/), on Flickr

https://farm6.staticflickr.com/5689/21111521003_fcac00a570_n.jpg (https://flic.kr/p/yay4Fr)Homemade Sous Vide Butter Pork Chops (https://flic.kr/p/yay4Fr) by O_o (https://www.flickr.com/photos/99829467@N07/), on Flickr

[D'z Nutz]

Originally posted by The_Rural_Juror
I think the ultimate testament is that Dz Nutz is still alive. Although I don't think I have seen his posts today, so I hope that I haven't jinxed it.

I assure I am safe and have yet to poo blood.

Man, those look great. Keep the photos coming people! :drool:

[The_Rural_Juror]

Originally posted by D'z Nutz


I assure I am safe and have yet to poo blood.

Man, those look great. Keep the photos coming people! :drool:

In that case, we should let you have the honor of starting up a Sous Vide Photos thread. :)

Thanks to whomever recommended the Rubbermaid setup. I tested it yesterday on some higher heat (85 celsius) stuff and it retained the heat noticeably better than a standard pot.

[realazy]

Thought I would bump this for a great deal for an Anova. I was waiting for a sale to buy one and I think this is the best deal yet with the shitty exchange rate.

$60 Cad off and free shipping. I just bought the wifi model for $209.95 cad incl GST and shipping.

Straight from Anova. Sale is good till May 31.

http://anovaculinary.com/

[taemo]

thanks for reviving this thread with a sale.

how useful/convenient is the wifi version if we both work regularly 7am-4pm? can I just bathe food for 9-10hours?

ziploc bags ok for the time being or should be vacuum sealed?

[Strider]

Originally posted by taemo
how useful/convenient is the wifi version if we both work regularly 7am-4pm? can I just bathe food for 9-10hours?

ziploc bags ok for the time being or should be vacuum sealed?

I've heard of people putting their meat (frozen) into an ice bath and starting it using wifi at the appropriate time. I don't see why that wouldn't work, but it still doesn't sound terribly practical to me.

Certain foods you'd want to cook for that long to tenderize, but if you cooked a tender cut of steak for 9-10 hours it would come out a bit mushy.

Ziplocs are great using the water displacement method of removing air. I wouldn't trust them for long or high temp cooks though.

[taemo]

Originally posted by Strider


I've heard of people putting their meat (frozen) into an ice bath and starting it using wifi at the appropriate time. I don't see why that wouldn't work, but it still doesn't sound terribly practical to me.

Certain foods you'd want to cook for that long to tenderize, but if you cooked a tender cut of steak for 9-10 hours it would come out a bit mushy.

Ziplocs are great using the water displacement method of removing air. I wouldn't trust them for long or high temp cooks though.

thanks, I might do a chilled water bath then remotely turn it on at noon or 1pm.

[blitz]

Originally posted by taemo


thanks, I might do a chilled water bath then remotely turn it on at noon or 1pm.

I do this Earl, it works great. It even monitors the water temperature without it being turned on, so you can play around with how much ice to dump in.

[taemo]

Originally posted by blitz


I do this Earl, it works great. It even monitors the water temperature without it being turned on, so you can play around with how much ice to dump in.

hey Ryan, what do you do for your ice bath?
I had 3 bags of ice and my water temp went up to 5C by 2:30pm from 6am.
Turned the anova at 3:30pm, seared the steak by 5pm.
a cheap 6$ steak tasted damn good!
http://s33.postimg.org/9xngcnkv3/5_25_2016_10_12_43_AM.jpg

hoping to try more steaks, chicken and pork chop later on.
both a vacuum sealer on amazon for 80$, seems to be working ok.

[blitz]

Originally posted by taemo


hey Ryan, what do you do for your ice bath?
I had 3 bags of ice and my water temp went up to 5C by 2:30pm from 6am.

I just dump whatever ice is in my icemaker. I have one of these, with a lid they seem to hold temperature pretty damn well. Better than a stockpot, that's for sure.

https://www.amazon.ca/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC/ref=sr_1_1?ie=UTF8&qid=1464195182&sr=8-1&keywords=rubbermaid+commercial

[fcuk_it]

Is it worth going with the wifi version than just the Bluetooth?

[D'z Nutz]

Originally posted by fcuk_it
Is it worth going with the wifi version than just the Bluetooth?

I think so. Just being able to start your cooking or monitoring your temps while you're out is easily worth the price difference.

[taemo]

Originally posted by blitz


I just dump whatever ice is in my icemaker. I have one of these, with a lid they seem to hold temperature pretty damn well. Better than a stockpot, that's for sure.

https://www.amazon.ca/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC/ref=sr_1_1?ie=UTF8&qid=1464195182&sr=8-1&keywords=rubbermaid+commercial
yeah i grabbed a 12quart one and it's great, do you just put ice or water too before going to work?
mine is half water and half ice which is probably why it melts faster


Originally posted by D'z Nutz
I think so. Just being able to start your cooking or monitoring your temps while you're out is easily worth the price difference.
this, i was thinking to cheap out and just grab the BT version but having the WiFi allows me to control and monitor it from anywhere.

[blitz]

Originally posted by taemo

yeah i grabbed a 12quart one and it's great, do you just put ice or water too before going to work?
mine is half water and half ice which is probably why it melts faster

I do half and half too. I wouldn't worry about getting to 5°C by 2-3pm, fridges are typically kept between 3-4°C.

24 hour Short Ribs are one of my favorites at the moment, salt & pepper before being sealed, then red wine and the drippings to make a sauce afterwards.

[ercchry]

anova has another $60 off sale... website was a little broken though... used paypal and it told me they dont ship to canada... but on desktop i was able to skip tot he next screen and resubmit my address and it worked :dunno:

but yeah, hopefully i will have one of these crazy things in a week or two... cant wait for slow poached eggs :drool:

[The_Rural_Juror]

I wouldn't mind picking up a Searzall today. Does anyone know where to buy it locally?

[The_Penguin]

Originally posted by The_Rural_Juror
I wouldn't mind picking up a Searzall today. Does anyone know where to buy it locally?

I don't think you'll find one. I could be wrong though.
Amazon is your best bet, give or take the possible Canada Post strike...

[Brent.ff]

just ordered the Wifi...canada post better not bone me

[Brent.ff]

Is there a place in town for those Rubbermaid containers or is Amazon the go-to?

['93 SR-V]

Originally posted by Brent.ff
Is there a place in town for those Rubbermaid containers or is Amazon the go-to?

Restaurant suppliers would probably have them... Russell foods comes to mind.

[sputnik]

Originally posted by Brent.ff
Is there a place in town for those Rubbermaid containers or is Amazon the go-to?

The Real Canadian Warehouse Club.

I am sure someone mentioned this in the thread.

[ercchry]

http://i.imgur.com/i8JtCFLh.jpg

All setup!

Going super lazy and just going to plop in a ready to go "Tuscan" seasoned spatchcocked chicken from save-on... Don't even have to rebag it! Vac sealed and even says "cook in the bag"

Going to give 4hrs@68 degrees a shot (temp wasn't set yet in this pick)

[taemo]

^post pics once cooked.

so far other other than the steak I posted, I sous vide pork chops and chicken thighs.
all came out juicy and tasty.
want to try brisket and ribs next :drool:

[ercchry]

I'll try and snap a couple before it disappears :rofl:

Going to try and crank it up to 83 after its done and cook some mini potatoes and corn on the cob in 30min all while serving warm chicken still... Should be interesting

[kenny]

^^ Those vacuum packed pre-seasoned chicken from Save-On are awesome with the Anova. I stock up on them when they go on sale, such an easy dinner option.

After several chickens I have settled on 152F for 90 minutes. After pulling it out of the bag I drop it into the oven and broil it on high for 2-3 minutes to crisp up the skin.

The couple chickens I made at 148 and 150 were cooked, but were right on the edge and almost too juicy. The texture was also bit off.

[yellowsnow]

Looks like the 12 quart rubbermaid container is on sale on amazon right now for $15, but you need to have a Prime membership.

deal ends tonight!

https://www.amazon.ca/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC/ref=sr_1_2?ie=UTF8&qid=1467844479&sr=8-2

* I ended up just creating a new amazon account and signed up for a free prime trial. will cancel my membership before months end :nut:

[ercchry]

Originally posted by kenny
^^ Those vacuum packed pre-seasoned chicken from Save-On are awesome with the Anova. I stock up on them when they go on sale, such an easy dinner option.

After several chickens I have settled on 152F for 90 minutes. After pulling it out of the bag I drop it into the oven and broil it on high for 2-3 minutes to crisp up the skin.

The couple chickens I made at 148 and 150 were cooked, but were right on the edge and almost too juicy. The texture was also bit off.

Damn, I'm at 2.5hrs at 154.... Think it's going to be mush after 4hrs? I wasn't sure on the whole chicken thing vs just a breast so I found a random recipe online, one saving grace is that it's not actually spatchcocked, but more just flattened, so it is pretty thick

[kenny]

Originally posted by ercchry


Damn, I'm at 2.5hrs at 154.... Think it's going to be mush after 4hrs? I wasn't sure on the whole chicken thing vs just a breast so I found a random recipe online, one saving grace is that it's not actually spatchcocked, but more just flattened, so it is pretty thick

I think I read that 4 hours should be max, anything past that it gets a bit mushy. My plan is always 2 hours, but I get impatient since everything else is ready and I'm usually starving. :rofl:

[ercchry]

Yup... Too long, kinda mushy... Think a lower temperature would also be good... Corn though.... Soooooo goooood, potatoes needed a bit more time though. Got another hour or so for desert, we'll see how that goes. Making blondies

http://i.imgur.com/gAGzZQQh.jpg

[ercchry]

Yup, that works

http://i.imgur.com/TY091rDh.jpg

[ercchry]

Cheap ass pre-marinated sirloin worked out alright

http://i.imgur.com/8esSDH5h.jpg

[bjstare]

^I saw your pic on instagram today (showed up in my search feed for w/e reason). That looks delicious.

[Brent.ff]

Since getting it on thursday

- Prime Rib steak done at 130.. Need to drop the temp to go a little more rare, and remember to pat dry before searing.. Still one of the best steaks i've ever had
- Corn done at 185. Other then corn still kind of sucking, this was awesome.
- Pork Shoulder - 154 for 15 hours, ice bathed and took camping. finished on the BBQ. Kick ass, but not really as pull-able as i hoped. Guess i have to bump to the 'pulling' temp of 180+ to make that work?
- chicken breast yesterday, 149 from frozen ... Realized im now truly fucked if i ever want to eat meat that isn't sous vide. unbelievable what it did to no-name frozen breasts.

[ercchry]

Did burgers yesterday, was shitty frozen ground beef from Costco (stuff that comes in individual pound packs that are vacuum sealed) This meat sucks so going to try it again with better stuff... But it was easy at least

10min at 120 to thaw like 70% of it, shaped patties, seasoned. One hour at 137, pat dry then 1min per side in the cast iron with butter, perfect crust and no fade with a nice medium centre (my theory here is it should be pasteurized so it's all go, stomach is still fine today too) gf still freaked out about the pink-ness though haha

...I've still made juicier well done burgers, but again, this meat is shit and I usually don't do burgers with it cause it would take two days to thaw in the fridge and you can't use the microwave if you want to make patties since you'll end up browning the edges no matter what

[ercchry]

Eggs are driving me nuts though, trying for perfect slow poached. The whole crack into a bowl, separate the outer whites and poach is bullshit, the outers seem to stick well enough to the shell if you crack them right into the water to poach, but you have to be really gentle so the yolk doesn't separate from the inner whites... Then poaching time needs to be perfect, too little and the yolk is really runny, a touch too long and it's hard boiled... I've ate way too many eggs Benedict this past week :rofl:

[Brent.ff]

Have you tried this?

https://www.chefsteps.com/activities/the-egg-calculator

[ercchry]

I've been using the anova app, then watching reruns of mind of a chef and playing with different times and temps... And brands of eggs. It's really consuming way too much of my time hahaha... But yeah I understand the basic ideas, but it's a whole new ballgame when you go to poach it after the bath... Today I'm trying egg mcmuffin style, crack it in a ramekin, have the water level right under the lip of the dish... Going to try for 145@45min

[Brent.ff]

Why poach after the bath?

[ercchry]

Well, if you cook it long enough in the shell then it's just going to be a soft boiled egg... If you want poached eggs then you have to finish them off out of the shell or they will have under cooked whites

Plus when you get it right they are very pretty :rofl: