Sous Vide, who's doing it?

[jwslam]

Ordered a whole bunch of ping pong balls to do this. Wish me luck

[ExtraSlow]

Wait what?

[R-Audi]

https://anovaculinary.com/sous-vide-ping-pong-balls/

[ExtraSlow]

Huh, makes some sense I guess. I just have a lid for my container. Probably about same price as buying Ping pong balls.

[rage2]

I dremeled a hole in a cooler and use that as my container. Huge volume and no water evaporation problems.

[schocker]

This quote is hidden because you are ignoring this member. Show Quote

I dremeled a hole in a cooler and use that as my container. Huge volume and no water evaporation problems.

Nah, you have to cover the container with the kitchen towel and then look 30s later and it has completely fallen into the bin

The new anova nano is available for $99 CDN. Only 750 w but smaller and cheaper
https://anovaculinary.com/nano/

[bjstare]

At first I thought 750W was going to be a lot smaller, then I looked it up and the bigger Anova is only 800W

Seriously though, aside from the lack of wifi, whats the downside to the Nano?

[aaronck]

This quote is hidden because you are ignoring this member. Show Quote

At first I thought 750W was going to be a lot smaller, then I looked it up and the bigger Anova is only 800W

Seriously though, aside from the lack of wifi, whats the downside to the Nano?

From what I've read, more plastic parts?

[schocker]

This quote is hidden because you are ignoring this member. Show Quote

At first I thought 750W was going to be a lot smaller, then I looked it up and the bigger Anova is only 800W

Seriously though, aside from the lack of wifi, whats the downside to the Nano?

The wifi model I have is 900 w and the bluetooth only one is 800 w. Not sure why exactly.

[ExtraSlow]

Wonder if the lower wattage takes that much longer to get up to temp? My tub is like 20 litres.

[rage2]

Lower wattage model would have problems maintaining higher temperatures with larger volumes of water. Unless you’re using a cooler like me, likely not a huge problem.

[ExtraSlow]

Doing a roast for supper tomorrow. Going to make the bag juice into gravy, and I'm excited about that.

[ExtraSlow]

Results acceptable. Gravy was nice, as good as any roast pan gravy.

[Kavy]

I was like “omg that looks awesome”.....then I saw the beets. Fuck beets.

Edit: I was going to edit that post because after thinking about it I was probably a little overboard when it came to my feelings about the beets. Then I thought about it some more and decided it was warranted.

[ExtraSlow]

Don't hold back bud, you are in a safe space.


I used to think I hated beets, until I learned about roasting. Now I love em.

Could have for sure done that beef more rare, many people would have, but I went with 137.5 degrees.

[Kavy]

This quote is hidden because you are ignoring this member. Show Quote

Don't hold back bud, you are in a safe space. I used to think I hated beets, until I learned about roasting. Now I love em.

Haha great response. Fill me in on roasting beets and maybe I can shift my anger to kale.

[Brent.ff]

did the ol standby Pork tenderloin tonight at 140 for an hour. Salt, pepper and butter, finish super hot sear.. it's amazing how good that is!

[ExtraSlow]

This quote is hidden because you are ignoring this member. Show Quote

Haha great response. Fill me in on roasting beets and maybe I can shift my anger to kale.

Toss em in oil, lay them on a cookie sheet, roast at 425 like you would potatoes. Flip halfway through. Need the surface to brown a little, that releases the sweetness.

- - - Updated - - -

This quote is hidden because you are ignoring this member. Show Quote

, finish super hot sear.. it's amazing how good that is!

Everything is better with a good sear. I need a cast iron pan to do mine better. I think I'd heat the pan on the bbq to take the smoke outside.

[ercchry]

Super simple 72hr short ribs... just store bought kalbi marinade, cooked at 125F, finished over charcoal. Reduced bag juice with some miso for a sauce... spectacular texture... still med rare, but oh so tender

[Brent.ff]

72! That’s a feat. Is it just me or are short rib prices kinda nuts lately?