Sous Vide, who's doing it?

[ExtraSlow]

Is it weird that I'm running my anova right now to humidify my house and have no plans to cook anything? Maybe I should make plans . . . It's pretty effective, it evaporated about 30L of water since yesterday at lunchtime.

[JordanEG6]

Originally posted by ercchry



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Damn ercchry! Looks delicious! Recipe please!

Got mine last week. Decided to try out the basics with an 8oz filet. I am impressed.



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Also, this may have already been asked throughout the thread, but I am too lazy to skim through it: Where's a good butcher shop I can find a nice chunk of pork belly around 8-10 pounds?

[ExtraSlow]

Doing steak tonight. Sealed it with some green onion, not sure if it'll transfer any of that flavor, but I had it handy, so no harm. Will do a buttery sear afterwards.

[ExtraSlow]

So here's my steak. Very happy with it. Excuse the yellowness of some of the pics. I have two kinds of light bulbs in my kitchen, so the white balance is always fucked. If a pic looks really yellow, that's over under the yellow lights. Forgive me ye photography gods.

Finally got around to trimming the lid on my cambro water container. That should help with evaporation loss on the longer cooks. My house is so dry I loose 10-20L per day when this beast is running.



Sealed it with some pepper, green onion and a splash of carolina BBQ sauce. Not sure any of that flavour made it into the meat. Probably won't bother next time. It was in the 130 degree water for about an hour and twenty minutes by the time I got the rest of my act together to pull it out. Really only needed an hour I'm sure.

Made some mushrooms to go with it. Wife and I love mushrooms with steak.

This is right out of the bag. Quite grey, not appealing visual.

I have super sensititve smoke detectors. Nothing wrecks your day like your kids crying and your wife swearing as you all try frantically to open every door to air out the house after too much excitement in the kitchen. That was on my mind for sure, so I probably didn't have the butter hot enough, and thus, ended up doing about a minute on each side. That's long enough that I did start to further cook the meat, as you can see in this pic. It was redder than this pic indicates. I was aiming for medium rare, and I think I hit it. However, the crust is delightful. Cooked with simply butter in a non-stick pan (because that's what I grabbed, that's why!) Sprinkled some coarse salt on it when it hit the plates.


Here's what it looks like on a plate with some broccoli, roasted potatoes and of course those mushrooms.

Was tasty as hell. Wife was really impressed.

After how underwhelmed we both were with the chicken, I'm so happy that this turned out as excellently as it did. I will be doing steaks with this method again I'm certain.

[ercchry]

Originally posted by JordanEG6


Damn ercchry! Looks delicious! Recipe please!

Got mine last week. Decided to try out the basics with an 8oz filet. I am impressed.

Originally posted by ercchry
Tonight's meal... pork belly in a ginger/garlic/scallions rice vinegar and soya sauce marinade, cooked for 16hrs at 158 degrees, ice water bath to chill then tossed in the fridge. Roasted in the oven in the cast iron for 20min, served with asparagus and rice


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With the rest of the belly I'm going. To make some steamed buns and do some Asian inspired tacos

But cut thinner pieces and finishing was sticking it in the oven on broil for a few minutes

...buns are scratch made, but frozen is similar results with zero effort

[vw_rabbit2.5]

I got my Anova for Christmas, so I cooked up a few things during the break:

Eggs Benedict (eggs and hollandaise cooked at the same time)


Prime Rib:
After 6 hours at 136F, herb crust rub applied, just about to pop in the oven at 475F for 10mins:


After Oven Sear:


Plated Results with Jus made from juices in the bag:

[Thaco]

Originally posted by vw_rabbit2.5


Plated Results with Jus made from juices in the bag:


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holy shit that looks like something from a magazine, very nice, i got my wife one of these anovas for xmas, havent got around to using it yet, but damn, some of you guys make some nice looking dishes.

[Brent.ff]

NYE dinner. Highlight was the sous vide lamb chop

[ercchry]

Got a foodsaver for Xmas, no more zip locks for this guy!

[killramos]

Well nothing too fancy for me tonight but wanted to play around a bit so...

Did up a couple thick striploins smeared in a butter-garlic-horseradish paste. Sous vide for an hour at 129. Served sliced over a bed of sautéed garlic mushrooms all on top of a pan Yorkshire pudding. Made a quick gravy from the bag contents and some more horseradish.

Kindof went for a steak sandwich crossed with traditional roast beef dinner.

1:15 total cook and prep from seasoning steaks to the plate. Not bad for a weeknight. Was actually crazy tasty.


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[ercchry]

^^Looks like you need a hotter pan for the sear, maybe a bit more butter too? Looks like you had it on too low of heat for a while

[killramos]

Yea the horseradish paste started coming off in the pan... Good to think of for next time. She was crazy hot and full of butter.

I wasn't going to leave them in any longer though.

Admittedly i got my first cast iron pan for christmas so I am definitely not used to it.

[ercchry]

Ah, yeah the key to a good sear is drying off the meat as much as possible before the pan. I would of cleaned the paste off completely since it's already done it's job and sear it as a clean steak... then if you want more paste put it on after it's out of the pan. For me I turn the burner to high, toss in a good chunk of butterin the cast iron, then once it's melted and clear in goes the meat, usually tilt the pan once it starts smoking to coat the meat better, flip meat then repeat and maybe spoon some butter on top of the meat too

[killramos]

Good tips, a nice crust on a steak is definitely something to strive for.

[Thaco]

picked up a few packs of the walmart pre seasoned pre vaccumed packs of steaks and a couple pork roasts, wife's gonna try one of the pork roasts for tomorrow, Lazy way out but its our first try... where do you guys get the big buckets?

[schocker]

Originally posted by Thaco
picked up a few packs of the walmart pre seasoned pre vaccumed packs of steaks and a couple pork roasts, wife's gonna try one of the pork roasts for tomorrow, Lazy way out but its our first try... where do you guys get the big buckets?

I got my rubbermaid off of amazon but it was $$$ for some reason. I think others are maybe going to a kitchen supply store?

[ercchry]

Coleman cooler... from CT, cheap... insulated... great

[Amysicle]

.

[Thaco]

yeah that was my concern was the temp, i have plenty of Rubbermaid's and stuff, just not sure it'll stand the temp.

Would rather something food grade and proven

[Amysicle]

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