Sous vide

[pnoon]

Got a question: I need to cook 3 steaks medium-rare and one medium. I cook my medium rare steaks at 129 degrees and the medium at 135 degrees -- all for an hour.

I was thinking that I would cook the medium rare steaks first, then take them out of the bath and heat the bath up to 135 and then cook the medium steak. This means that the MR steaks will sit out (in their bags) for a bit over an hour and I don't know if that's OK. And, I'm loath to refrigerate the MR steaks as they may not heat up enough from the quick sear...

Is there a better way to do this?

I would cook them all MR and just sear one another 60-90 seconds each side.
:2

[T.G]

Got a question: I need to cook 3 steaks medium-rare and one medium. I cook my medium rare steaks at 129 degrees and the medium at 135 degrees -- all for an hour.

I was thinking that I would cook the medium rare steaks first, then take them out of the bath and heat the bath up to 135 and then cook the medium steak. This means that the MR steaks will sit out (in their bags) for a bit over an hour and I don't know if that's OK. And, I'm loath to refrigerate the MR steaks as they may not heat up enough from the quick sear...

Is there a better way to do this?

Set the temp for the medium steak. Cook it first.

Add ice to drop the bath temp to what is appropriate for the rare steak.

Toss in the raw steaks that are desired to be served rare.

Mark the bag of the medium steak, toss it in too. It won't cook any more since the temp is lower than it was cooked at, but it will stay warm.

Pull all the steaks out at once, dry, season and sear.

[jonumberone]

I'd prefer to use the method Peter mentioned.
Using Adam's method won't cook the steak any more, like he said, but the extra time could impact the texture.
Especially if other things start to take longer, or guests arrive latter than planned.

[pnoon]

I'd prefer to use the method Peter mentioned.
Using Adam's method won't cook the steak any more, like he said, but the extra time could impact the texture.
Especially if other things start to take longer, or guests arrive latter than planned.

True.

But I wouldn't think 2 hours would have an impact on texture. He could leave the medium steak out for the first 30 minutes and toss it back in with the medium rare for the last 30 minutes.

The method I mentioned may or may not be the best. But it IS the easiest.

[croatan]

True.

But I wouldn't think 2 hours would have an impact on texture. He could leave the medium steak out for the first 30 minutes and toss it back in with the medium rare for the last 30 minutes.

The method I mentioned may or may not be the best. But it IS the easiest.

Yeah, I've always done as Peter described for cooking my mother's steaks to her preferred level of overcooked (she's always the odd person out at family gatherings), but might try Adam's method in the future.

[bonjing]

I don't know if I'm going to make any sense but I'll give it a shot.

Has your guests ever had a souse vide steak before? The reason for my thinking is that a sous vide cooked steak at 129deg versus a steak cooked on the grill at 129deg will both have different consistencies/looks when compared to each other. Maybe your 129deg would be just fine.

Or do i just cooked totally f-u'ed up :D

[Tio Gato]

Greg, there's nothing wrong with traditional grilling. Guests will appreciate both preparations. Sous vide will cook the steak evenly from the outside to the center, all at the same temp. Grilling a steak to 129F in the center will cook it from the outside in. So by the time the center reaches 129F the outer parts will be cooked to a higher temp. Sous vide produces the same temp through out the meat. It will need to be browned fast and furious on the outside for the texture and taste. It's that even cooking that makes the sous vide steak different.

:2 both are yummy. Do whatever you like. Your guest will enjoy. The first few times I made sous vide steak for guests, they went nuts with joy.:dr

[bonjing]

That's kind of what I am trying to, but unsuccessfully, trying to put down. A lot of people are grossed out by the look of a steak that's done on a grill, oven or stove top to a med-rare temp because it looks more bloody on the inside compared to a steak done to the same temp in a souse vide.

Myself I like med-rare (the 129 deg recommended by the annova cookbook), but even at some steakhouses a med-rare can come out pretty bloody, I don't mind it but most people that are used to that type of preparation are mostly turned off and and go with a more cooked meat. Marie likes a med done steak when we go out, but doesn't mind the med-rare on the souse vide, although sometimes she will ask me to sear the steak a little longer to get rid of the pink, she goes back and forth.

[Tio Gato]

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.:2

[Brlesq]

To please all types I'll do a whole tenderloin to 129F. A good sear at the end will cook the tapered end even more yielding a more med. rare or med. cook.
I slice the whole thing and serve on a platter and let the guests choose the degree of "doneness" they like.:2

Tenderloins @ 129F are so easy and tender. Cut with a fork like butter.

http://i1058.photobucket.com/albums/t404/Brlesq/6f8caf5e-d18c-4492-8b45-83cbf290e5bc_zpsf8bxnulg.jpg

http://i1058.photobucket.com/albums/t404/Brlesq/faf0d12a-c786-4128-bf53-da2df804a387_zps3mzrpgqj.jpg

[pnoon]

Looks great, Bruce.
:dr

[Flynnster]

Pork loin is one of my favorite things to sous vide! So easy to do, stays moist and tender, then toss them on the grill to render any fat on the outside and sear things up. I also feel like the direct heat helps firm up the meat a bit.

[pnoon]

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

:dr x 10

[Porch Dweller]

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

:dr x 10

My stomach just went "RRROOOOAAAR". It's 7:40am and I now crave a bratwurst for breakfast. :D

[stearns]

Bratwurst at 147.5 for two hours and finished in a cast iron skillet.
Sauteed onions. With mustard on a roll.

:dr x 10

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

[T.G]

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

SV sausages tend to be much juicer. I've never used long cooks though, Peter would have to tell you if the texture changes any with a 10 hour cook.

I don't think a hot dog would change that much since it's already cooked.

[stearns]

I don't think a hot dog would change that much since it's already cooked.

I figured the same, just some early morning ramblings :sl

[T.G]

I figured the same, just some early morning ramblings :sl

Heh.

BTW, now that I think about it, I recall that I SV'd a few slices of spam once. It did nothing for it. Actually might have made it worse.

[stearns]

Heh.

BTW, now that I think about it, I recall that I SV'd a few slices of spam once. It did nothing for it. Actually might have made it worse.

People always say spam can be made into something edible, I've never seen it :r

[T.G]

People always say spam can be made into something edible, I've never seen it :r

spam musubi :dr

[pnoon]

How do they compare texture wise to normal cooking methods? Never thought to SV sausages but the thought does sound good.

Side question: anybody try regular hot dogs? would there be any benefit? maybe I'm just thinking crazy now

SV sausages tend to be much juicer. I've never used long cooks though, Peter would have to tell you if the texture changes any with a 10 hour cook.

I don't think a hot dog would change that much since it's already cooked.
Links are definitely juicier. Texture is, if anything, improved. Searing on cast iron give the brats that snap when you bite into them. Plus there is no danger of overcooking them compared to finishing on the grill.

Not sure where you got 10 hours, Adam. My smilie times 10, maybe?
Cook time was two hours.

[stearns]

mmm brat snaps, makes me think of shack :dr

[CigarNut]

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error :rolleyes:

[pnoon]

Might have to try some sous vide brats one of these days -- sounds really good!

Tonight is when I cook my 4 steaks to 2 different donesses -- I want to thank you all for your feedback. I'm going to take Peter's suggestion and just sear the medium steak longer. Less room for error :rolleyes:

Let us know how it turns out, Michael.

[T.G]

Peter, I was skimming it quickly and misread the post.

[pnoon]

Peter, I was skimming it quickly and misread the post.

:sl

Don't let that happen ever again.

[T.G]

:sl

Don't let that happen ever again.

;s















































EAD.

:D

[CigarNut]

I cooked all the steaks medium rare and then seared the one steak longer, but left it a little pink.

Everyone loved the steaks, and our friends will be getting a sous vide unit soon :)

[pnoon]

Glad it worked out for you, Michael.

[stearns]

Put a ~2.5LB boneless lamb leg roast in the bath before heading to work today, going off the recipe on the anova site for 134* 10hrs, I just used some leftover dry rub from a bbq pork cook a few weeks back. My goal is to make bbq lamb, probably not gonna pull the same but trying to get a good bbq flavor, and make some sort of sauce with whatever bag drippings there are. If it works out well I'll do some sort of Mediterranean rub next time like all the recipes call for, but I was feeling bbq and it looked good at the store :dr

[Tio Gato]

Please post some pics and your opinion. Sounds yummy.

[stearns]

I'll try to remember to take pictures this time :tu

[jonumberone]

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_122341_zpsqnbrkucn.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_123308_zpstokky652.jpg

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_124434_zpszkho89zu.jpg

[stearns]

holy f*** dom :dr :dr

[Chainsaw13]

All belly porchetta.
36 hrs @ 155° finished in the deep fryer.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_122341_zpsqnbrkucn.jpg

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_123308_zpstokky652.jpg

Served on a ciabatta bread, with an aged sharp provolone, baby arugula, and a roasted red pepper aioli.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_124434_zpszkho89zu.jpg

You just won the internet for the day. :dr :dr :dr

[CigarNut]

Looks awesome, Dom!

[Tio Gato]

OMG Dom! That looks so amazing. Please please share the recipe!:dr:dr:dr

[jonumberone]

OMG Dom! That looks so amazing. Please please share the recipe!:dr:dr:dr

Thanks, guys.

I've been doing porchetta for years on my smoker and grills. This one was the best.
I've never had the belly be so succulent. I literally cut a piece with a spoon
This is the first time I've done an all belly porchetta. Usually I roll up a pork loin in the belly.
This was also the smallest porchetta I've ever done. somewhere in the 4-5lb range.
My other attempts have all been around 15-18lbs.

So, I started looking here (http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep-fried-sous-vide-36-hour-all-belly-porchetta.html) for a time and temp.
After I had that, I just went with my normal porchetta routine.

I used a meat tenderizer/marinator tool to pierce the skin

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170625_195324_zpsdwl5gqsa.jpg

Next I flipped it over for scoring and seasoning.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170625_200226_zpsibnotokl.jpg

My typical seasoning is:
Salt, pepper, rosemary, thyme, and garlic.
I saw in the recipe they used crushed red pepper. I thought that was a good idea and added it to my porchetta for the first time.

Roll it up and tie it.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170625_201611_zps3dp9giji.jpg

Salt the outside and vac seal it. 36 hrs @ 155°.

You wind up with a ton of juice in the bag.
When the belly is done, the recipe I linked wants you to plunge it into an ice bath. Not sure why? I didn't bother to do that.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_120638_zpso8f5vthh.jpg

[jonumberone]

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_121144_zpsffyjgjgi.jpg

Dry it off real good and into the 400° fryer. I took it out when I eyeballed the color I wanted.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_121222_zpsffh8xbaw.jpg

Immediately salt the rind, and let it sit 5-10 min.
Also, remove the string as soon as you're done frying.
If you let it cool, the skin will firm up, and as you remove the string, it will take giant chunks of skin with it.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_122341_zpsqnbrkucn.jpg

The sharp provolone was key to the sandwich. It really cut into the richness of the pork.

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_124455_zpsystxrbgw.jpg

[Chainsaw13]

Try making a rosemary chimichurri to go with it. The acidity in it also cuts through the fattiness of the pork nicely.

[icehog3]

Another work of art, Dom. :tu

[Porch Dweller]

holy f*** dom :dr :dr

:tpd:

[Tio Gato]

Thank you for sharing that Dom. Simply beautiful.:dr

[jonumberone]

Thanks, guys. :)

[stearns]

Lamb came out great last night, only took one picture after it came off the sear but I should have taken one of when I sliced it, perfectly cooked end to end. Sarah was watching while I was carving and said "that part is perfect for me, I know it will be a little rarer in the middle so I'll take an end piece." I laughed and explained how it's all cooked the same, she was amazed.

https://lh3.googleusercontent.com/zUonUT3FeSws-pJD1K9dNkSo9QxBf2aPFXG2b8CE5n2YwW4fkofP3lNi7yyT0MD 3oDxJlJfbxj0Yt6YKGQvxJH0Vei29EwBux7ewTBl77rBha1BUG QclAy32pMONjbcfvO3P7Le_Pg7wBRxI-2fVTlFdjQitjk56-swdp3U2wE5a_3FD-1yaOjyvlIZj_rNJ7wOE3lxeufGwxBokHyo-UeFIsx2evmDuZ0RqILTZKIjzso7a-zDh4hW-wpsDh_zl1qwneN446F1oXuygbdXtdUxLi_fPEljUOk0F2mLp1O Qu8KWBWy2UQttrBZ58UTgtTcnppwgD_p3VIcWeV0LdzTE-Q8PRtNTmIdiNev2KaS_afZwSB26vAUpqQQIehGF_hLXQ-tlLqSJQsSV1-SNk1KQFuHTwDdl3HBLFqs7bdjGqcIoibvhOSV5gGPRJjMUcKKH 8V63w5Db4ClPsT4u-j7uFW1C_tCuHau3uEMm-jikoRLzYzA_GvbxHz3NYN3jeYKVwO6mcg6N07X6Q-dQ1sDw49hreXqw3wDD87jUXJRk-kNzlGPm3gVJ6K6xfvngqlW0udizoloRdJjLAxAgY9fs_Hmnodi LTTQIEDtrRPkypx858pVtF=w713-h949-no

There was about 3/4C of juice left from the bag, made a bag juice bbq sauce out of it with a few other ingredients, the sauce kept the lamb flavor really well, I was amazed. I took a taste of the juice itself and it was like drinking lamb, can't wait to cook again :dr

[stearns]

It still had a lot of fat chunks from the cut of meat, but also had a fair amount of thin fat ribbons that didn't need to be carved out but were still chewy, are these the connective tissues everybody talks about saying they break down with time? I only cooked this for 10 hours, but if I went longer and got some of the fatty parts more tender this would have been even better

[Porch Dweller]

That looks great, Ben!

[Tio Gato]

Ben, I think those may have been the natural lining of the individual muscles that make up the leg. Kind of like the silver skin that lines a tenderloin from the other adjacent muscles. Connective tissue is the stuff that holds the individual muscle fibers together. I wouldn't bet the farm on my thought, meat cutting class was many years ago with (now) a lot less brain cells left for me to recall. :D:2

[stearns]

I think you're right, still trying to connect internet words to real life. I want to get to one of those meat classes, my BIL did one where they broke down a full hog and he got to take home half of it, seems like a great hands-on learning experience (and following meals :dr)

Ordered up a cast iron grill pan, mainly because I hate my non-stick one and don't have a grill, but looking forward to using it for SV. Not as much surface area so it won't be used for everything, but there are a few things I've made that I thought would be better with that than a normal cast iron

[jonumberone]

Looks good, Ben. Surprised you thought it hadn't broken down enough.
I never did a leg of lamb, but would have thought 10 hours would be long enough.

[stearns]

I thought it was great, I was just curious if it was possible for it to break down further, more-so a question on fat/meat in general. I still have another ~2LB chunk that I'll eventually cook the same way, but probably with different seasoning

[stearns]

Cooked a tri-tip yesterday, this was one of the pre-rubbed/marinated steakhouse ones from costco, had it grilled at a herf a couple weeks ago and thought the seasoning was good. I picked up a chunk around 3LB, cut it in half and vac sealed then put in the SV (the other half is vac sealed in the freezer waiting to be used soon). 6 hours at 130* then finished on a grill on high about 3 minutes per side, probably could have used about 2 minutes less overall on the grill as it ended a touch over medium but damn was it tender, significantly better than when I had the same thing just cooked on the grill.

Also on Friday cooked some chicken for a chopped salad, 150* for 2 hours, no pan searing after since I was going to cube it to put in the salad, cooked perfectly. I used to use a rotisserie chicken for this, but I'm gonna switch over to using SV, I might try altering the temp a little to see if there is a noticeable difference. Really liking using the sous vide, finally starting to get Sarah on board from it being just another kitchen gadget to something that has a real benefit :tu

[T.G]

Looks like Monoprice has jumped on the bandwagon with what appears to be a $69 clone of the Anova PC minus the wi-fi and BT connectivity

https://www.monoprice.com/product?p_id=21594



Anova also has a new one coming out later this year, the Nano. It's a smaller unit, about $90 IIRC. Has a bunch of whiz-bang app software if you're into that.

https://anovaculinary.com/nano/

[pnoon]

Looks like Monoprice has jumped on the bandwagon with what appears to be a $69 clone of the Anova PC minus the wi-fi and BT connectivity

https://www.monoprice.com/product?p_id=21594

Looks almost identical to the Anova.

[T.G]

Looks almost identical to the Anova.

Yup. It really looks like they copied the design with just enough changes to avoid a lawsuit.

[jonumberone]

Yup. It really looks like they copied the design with just enough changes to avoid a lawsuit.

"Imitation is the sincerest form of flattery".

Did two more porchettas for the 4th. Due to a menu change, these went for almost 40 hours instead of the planned 36.
I wish I had stuck with 36.
The extra time made it difficult to slice. The longer cook made it even more tender and it kind of fell apart as I was cutting it.
The extra time didn't do anything to the texture, and the flavor was still spot on, I just preferred the first one I made. :2

[Flynnster]

Just ordered an Echo Dot (for a great discount) today and I'm very excited to be able to turn on my sous vide from work, and maybe check the temp while away (not sure if I can do that just yet)

Question for yall, what are you using for vacuum sealing?

[stearns]

Just ordered an Echo Dot (for a great discount) today and I'm very excited to be able to turn on my sous vide from work, and maybe check the temp while away (not sure if I can do that just yet)

Question for yall, what are you using for vacuum sealing?

Not sure how the dot plays in, but from my experience using the app mobily is that it doesn't always connect, and once it does it regularly disconnects and reconnects. This is not a problem for starting the water (I've done it from work a few times before heading home) as once it starts it doesn't turn off when disconnected from the app, but checking the temp regularly can't really be relied upon. I've also never had an issue with the temp not being correct, so whenever I tried to check the temp from the app it was moreso to say "cool it's still the right level" but I don't think it's necessary. Maybe I've just been lucky by not having any malfunctions

[T.G]

Question for yall, what are you using for vacuum sealing?


I have a pair of foodsaver 2400 series machines. I buy bags from either "commercial bargains" or "food vac bags" on amazon. I go through a couple hundred bags a year, hardly a failure or problem with either vendor.

[CigarNut]

I use an old Seal-a-Meal that I picked up from Costco years ago. They sell Food Saver now, I believe.

I use bags from Food Saver (they ciome in a bundle when I buy rolls for sealing my beads), and I also get bags from Amazon. I use both the small (1qt) and large (2qt, I believe) bags.

[mosesbotbol]

Buy vacuum rolls on Amazon or EBay. I have a Wesco sealer that takes up to 18" wide bags! Super cheap online and as nice quality as any you can think of.

[stearns]

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet :sl

[stearns]

Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron grill pan) but they're gonna end up soaked in some of my new batch of bbq sauce I made on Tuesday, looking forward to trying it/them out :dr

[CigarNut]

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet :sl

That's the same bundle that I get from Costco. I usually get 2 or 3 at a time :)

[stearns]

Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.

https://d1h6bqmdexfe1t.cloudfront.net/uploads/beer/bottle_image/118/desktop_1497038593_GingerSour-Bottle-and-BarrelGlass-WEB.png

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting :dr

[stearns]

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

[pnoon]

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

Definitely let us know how that works out.

[Chainsaw13]

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-Precision-Cooker-Watts/dp/B01HHWSV1S/ref=gbph_img_m-3_a7ea_3348771d?smid=ATVPDKIKX0DER&pf_rd_p=1c6fc6a7-cc3b-46ad-ade8-06b5e4eea7ea&pf_rd_s=merchandised-search-3&pf_rd_t=101&pf_rd_i=13887280011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=282AB3QZCTY0TJ182W73

[T.G]

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-Precision-Cooker-Watts/dp/B01HHWSV1S/ref=gbph_img_m-3_a7ea_3348771d?smid=ATVPDKIKX0DER&pf_rd_p=1c6fc6a7-cc3b-46ad-ade8-06b5e4eea7ea&pf_rd_s=merchandised-search-3&pf_rd_t=101&pf_rd_i=13887280011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=282AB3QZCTY0TJ182W73


Yeah, $99 for the 800W Blue-Tooth is a great deal. Just bear in mind that the new multi-cook (multiple unit control) and multi-step (programmable automatic temp changes of the bath) app features might not be implemented for the BT 800W units. Only for the Wi-Fi and the Nano.

Now, if you don't care about the wireless whiz-bang stuff and just want a solid cooker and are ok running the temps with a more basic BT app or just the dial, then it's a great deal.

(I like reliability, so I don't use the app, I use the temp dial and an external timer.)

[Tio Gato]

As a low-tech guy I love the BT. That's a nice price.

[pnoon]

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

https://s3.postimg.org/is231vgyr/52156490285_32_E5_BB84-_BABD-4943-_B48_F-_D03334_C417_A.jpg

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

[stearns]

That looks great, love a coffee rubbed steak but never actually done it myself, do you just do a fine grind and mix with s&p? I wish I had a smoker for things like this, I have a smoking gun that maybe I can play around with, but that will take a little experimentation :D

[pnoon]

It was a premix my son brought back from Hawaii

https://s13.postimg.org/s6feo1drr/52156499556_08_E8_E12_D-_E3_E5-4584-_A290-5_FE3_F408_A77.jpg

[stearns]

Nice :tu

[Tristan]

Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.

[pnoon]

Hey fellas. Things are looking mighty tasty in this thread. It's real early, but I sent a link to my wife for the Annova wifi as an idea for birthday or Christmas. I'm particularly interested in how smoking a brisket for a few hours and then throwing it in the Annova would turn out.

Tristan - I don't think the WiFi is worth the extra dough. YMMV.

While not a brisket, I did a London Broil on the smoker this morning for 1 hour. It is in the sous vide now and will be pulled at around the 7.5 hour mark. Finishing in cast iron with butter. Hopefully more pics to follow.

[pnoon]

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.

https://s3.postimg.org/is231vgyr/52156490285_32_E5_BB84-_BABD-4943-_B48_F-_D03334_C417_A.jpg

Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

OMG. Beef was outstanding.

https://s26.postimg.org/4vv7h0is9/IMG_3154.jpg

[Chainsaw13]

:dr

[stearns]

Damn, that looks delicious. How well did the smoke taste come through?

[pnoon]

Damn, that looks delicious. How well did the smoke taste come through?

Extremely well. Even with just an hour on the smoke.


A repeat of this effort is definitely in the cards.

[CigarNut]

That looks awesome, Peter!

[BigAsh]

OMG. Beef was outstanding.

https://s26.postimg.org/4vv7h0is9/IMG_3154.jpg

Yep...preceded by a "few olives" I bet that didn't suck!...Nicely done!! Was the timing of 7.5 spot on, or more/less time, next "time"?

[pnoon]

Yep...preceded by a "few olives" I bet that didn't suck!...Nicely done!! Was the timing of 7.5 spot on, or more/less time, next "time"?

No olives. A couple of Manhattans, though.

7.5 hours at 133 was perfect, IMO.

[BigAsh]

No olives. A couple of Manhattans, though.

7.5 hours at 133 was perfect, IMO.

Man, when I grow up...:D

[pnoon]

Man, when I grow up...:D

Who the hell said I grew up?!?!?!?!

[Tio Gato]

Peter, that looks so great I wanna use swear words! Nicely done.:dr

[stearns]

Definitely let us know how that works out.

A+, will be doing again soon. Thawed in the fridge, took them out of the bag, let them drip off most of the juices and put on the cast iron grill pan. These turned out amazing, they looked great and tasted on-point, made a little sauce with some leftover mango chutney and sriracha to complete it. I first did this because one of our go-to quick meals is the frozen mango chutney chicken skewers from trader joes, but they were out last time so I just bought the sauce and did them myself (no skewer), I won't be buying the frozen version again.

In fact, I might pre-cook another one or two just to keep in the freezer. Does anybody know if there's an "expiration" or an amount of time cooked chicken like this could stay in the freezer before reducing in quality? I would think no if it stays frozen, but I've been wrong about things before :D

[T.G]

If it's cooked and in the still sealed vacuum bag, I would guess that it's probably good for at least 3-6 months.

[pnoon]

So I have a couple of unrelated questions for the vets/experts here.

I always preheat the water to the desired temp. And then add my food.
I saw this pic from a website and wondered if it is advisable to put food in room temp water and bring food and water up to temp.
https://s26.postimg.org/vk5hyv5ll/20160116_114006-e1453238556523-576x1024.jpg




The other question I had was about multiple packages contacting one another. I know a rack is preferable. But could I place another package directly on top of the one shown here? Or would it be better to rotate them 90 degrees with some space in between?
https://s26.postimg.org/gcpieidqx/52157253024_0_C968327-9526-4878-9_B2_F-_F89850_BA7_F6.jpg

[CigarNut]

I don't know about starting with room temp water -- i always wait until the water is at temperature before putting in my food.

However, I read somewhere when I first got my Anova, that it's good to have a little room between the bags; even circulation around the bags promotes more even cooking. Having said that, I am not able to find the source of this info, so take it for what it's worth. :2. :)

[pnoon]

I don't know about starting with room temp water -- i always wait until the water is at temperature before putting in my food.

Neither do I. That's why I'm asking.


However, I read somewhere when I first got my Anova, that it's good to have a little room between the bags; even circulation around the bags promotes more even cooking. Having said that, I am not able to find the source of this info, so take it for what it's worth. :2. :)
Certainly that is ideal. I was wondering if there was a significant negative impact with the bags in contact with one another.

[jonumberone]

So I have a couple of unrelated questions for the vets/experts here.

I always preheat the water to the desired temp. And then add my food.
I saw this pic from a website and wondered if it is advisable to put food in room temp water and bring food and water up to temp.

Peter, I always bring the water up to temp. I don't see any reason to put the food in before. I'm going with the if it isn't broke theory.
I know Adam has done some stepped temperature cooks. He might have more insight into why or why not.

One reason could be that the size of the roast coupled with the size of the container wouldn't allow for heating the water first.
If you fill up to the min line on the Anova, bring the water up to temp, then add the roast it may bring your water level above the max line, or overflow the pot.
If you fill the pot to the max line, with the roast in the pot, then take it out you might fall below the min line.
The only solution in that case would be to add the roast, fill up the pot, and press start.

Also, the photo may look as though the meat was placed in the water and then the water is being brought up to temp.
It's just as likely that the water was at temp, the meat was added, and the temperature dropped.
I know my water temp drops 4-6° when I place a decent sized steak in it. I'm cooking in a Cambro with close to 5 gallons of water in it.
In fact, my water drops a degree just from opening the lid.
That looks like a pretty big roast in a 10-12 quart stockpot.
That could've easily dropped the temp.



The other question I had was about multiple packages contacting one another. I know a rack is preferable. But could I place another package directly on top of the one shown here? Or would it be better to rotate them 90 degrees with some space in between?


Space in between is better.
I did 2 porchettas for the 4th of July holiday. They pushed the capacity limits of the Cambro.
I had them on a rack in the water, next to each other, but they were pressed up against the sides and were touching.
When I woke up in the morning the sides that were touching the walls were clearly a different color then the tops.
When I opened the lid the sides that were touching each other had the same color variation.
I rotated the roasts, and checked again later. The sides that were now touching had the same different color.
Rotated again, and then the next time I checked the roasts had shrunk enough that I was able to get some wire racks between them.
The water is what cooks the food. You want as much water as possible circulating around the food.
The whole reason for vacuum sealing is to get the water as close to the meat as possible.

I hope this helps.

[pnoon]

That helps a lot, Dom.
Thanks.

[T.G]

For step cooking meats to tenderize them I've always used 103F, then increase to 120F, then finally increase to the desired "Done" temp. I don't know offhand about any particular enzymes at 116F. Based on the set temp, I think the bath was increasing in temp, but from what initial point, I don't know.

You can start from room temp water, but if it doesn't climb at a decent rate, you are risking bacterial contamination / spoilage of the food.

[croatan]

My kid wanted hot dogs the other day, so I decided to throw some jumbo all-beef franks in the sous vide for science and because I hadn't had a chance to use it lately. Did one normally, one with some IPA and salt in the bag (I read on Serious Eats that putting salt in there will lead to beer-flavored meat rather than meat-flavored beer), and one with ketchup in the bag all at 155 for about 2.5 hours. Normal one was great, beer one was slightly better if you like beer, and ketchup didn't seem to do anything at all except maybe add a little sweetness. Not the fanciest of cooks, but it was kind of fun and it did lead to a perfectly-cooked hot dog--though I'm not sure it's worth the extra two hours and fifteen minutes ;)

[stearns]

Do you do anything to deal with the carbonation in the beer? I know it came up in a discussion here some time ago, but I'm curious, I figure maybe it needs to be shaken up or something.

Traveling this week again so I'm going to do more mango chutney chicken today to make when I get home Thursday night, since I have leftover chutney. Also gonna do some bbq chicken the same way with some of my sauce to put in the freezer after being cooked, I get nervous using my sauce for long cooks because of the high sugar content, it's caused issues with the crock pot before but I think it will be fine with the temperature control here. I currently use it more for a finishing step like I've recently done with SV pork and lamb, but if something goes wrong I'm only out about $3 worth of chicken so it's worth a try :D

[T.G]

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.


Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.

Borrowed this idea for a lamb sirloin roast over the weekend (the thing being that they are both very lean cuts with little intramuscular fat). Small cut, like 2/3 lb, about 1 hour or so hot smoked at 170F on the pellet grill, then bagged and SV at 134 for 4-5 hours. Same butter/cast iron finish. Came out quite good.

Just now noticing that you also used a coffee rub, FROM HAWAII. Too funny. I used Pele's Smokey Coffee rub from Aloha Seasonings.

[stearns]

My vac sealer kicked the bucket so I ordered up a food saver from groupon (https://www.groupon.com/deals/gg-foodsaver-flip-up-vacuum-sealing-system?utm_source=groupon_transaction_succeeded-goods&utm_medium=email&user=2c3e3b212ccc7e6e9508a8eed6b974bcf45478a964198 86bccb91ebcf23219f2&date=20170718&uu=48a61eba-1bcf-11e2-a64c-00259060b07a&CID=US&s=body&c=link&d=deal-url&utm_campaign=groupon_transaction_succeeded_2017071 8), it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

[CigarNut]

My vac sealer kicked the bucket so I ordered up a food saver from groupon (https://www.groupon.com/deals/gg-foodsaver-flip-up-vacuum-sealing-system?utm_source=groupon_transaction_succeeded-goods&utm_medium=email&user=2c3e3b212ccc7e6e9508a8eed6b974bcf45478a964198 86bccb91ebcf23219f2&date=20170718&uu=48a61eba-1bcf-11e2-a64c-00259060b07a&CID=US&s=body&c=link&d=deal-url&utm_campaign=groupon_transaction_succeeded_2017071 8), it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

:tu :tu


That's the same sealer that I have been using. I've had it for about 9 years and it's still working great.

[T.G]

My vac sealer kicked the bucket so I ordered up a food saver from groupon (https://www.groupon.com/deals/gg-foodsaver-flip-up-vacuum-sealing-system?utm_source=groupon_transaction_succeeded-goods&utm_medium=email&user=2c3e3b212ccc7e6e9508a8eed6b974bcf45478a964198 86bccb91ebcf23219f2&date=20170718&uu=48a61eba-1bcf-11e2-a64c-00259060b07a&CID=US&s=body&c=link&d=deal-url&utm_campaign=groupon_transaction_succeeded_2017071 8), it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

I have two of the predecessor model to that one, the V24xx's. I run probably about 800-1000 bags a year on them, and I still have not managed to kill them yet.

The "moist" function just runs the sealing strip at a higher temp or longer time (or both). It works (most of the time) to overcome a small amount of non-oily liquids. Any oils and you can just about forget the seal.

[BigAsh]

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

https://s5.postimg.org/woky1yfuf/Full_Size_Render.jpg (https://postimg.org/image/bexbr3zjn/)

https://s5.postimg.org/jygpov7w7/Full_Size_Render.jpg (https://postimg.org/image/grm658ng3/)

https://s5.postimg.org/j6e1po3p3/IMG_1680.jpg (https://postimage.org)

https://s5.postimg.org/4yjb3wkon/IMG_1679.jpg (https://postimage.org)

[Porch Dweller]

:dr

[stearns]

.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong :dr

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect

[stearns]

Cooked lamb and tri-tip over the weekend, the lamb was 10 hrs @ I think 154*, with some lemon juice, thyme, rosemary, cucumbers and garlic. broiled for maybe a couple minutes more than I should have, but it still turned out great.

For the tri-tip, I used the other half of a big chunk I got from costco a few weeks back, marinated in their "steakhouse" sauce/rub. 6 hours at 130*, broiled for 4 minutes on one side and 3 on the other, came out absolutely perfect (I would have done a touch less if it were just for me, but it was still a great med-rare).

[CigarNut]

That looks awesome, Keith!!

[jonumberone]

Looks great, Keith.

Ben, What cut of lamb? Another leg?

[stearns]

Ya it was the rest of the boneless leg roast, most things I buy big and cut down/freeze for later, the downside of almost always cooking for just two

[stearns]

Question for you gurus, a few of us are helping some friends move all day Saturday so I was trying to think of something easy we can all have for dinner at their new place without too much work/mess, so I'm gravitating towards pre-cooking a tri-tip and finishing it in their oven when we're ready to eat. I've pre-SV'd entrees before and finished on a grill/oven out of the fridge, but it's always been with thinner proteins (pulled carnitas, chicken strips)

If I did this with a thicker steak do I need to take anything into consideration in terms of making sure the inside is hot enough without overcooking the outsides? Or would 5-7 minutes in a broiler bring the whole thing from cold to hot? I was thinking maybe something like putting it in the oven at 200* for 15-20 minutes then cranking up the broiler and proceeding the same way I normally do when it comes straight out of the bath, or even cooking it at a lower temp in the SV so any oven overcooking will bring it up to the level of doneness preferred, but I don't know the best method. If I was making it at home I could put it in a bath at the same exact temp just before broiling, but I don't want to lug the equipment around when the place is already gonna be a mess. Any thoughts from anybody who has tried this?

[BigAsh]

I just reheat with the sous vide...then finish in oven like normal....

[Tio Gato]

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!


OMG Keith! That is pure food p*rn! Awesome job.:dr

[Black Coral]

In the middle of a new recipe for cold brew coffee I found on the sous vide website. First round was awesome needed another brew so I would have some for the morning.

Coffee mason jar 4 cups of water and seal then 146 for 2 hrs the strain and drink or refrigerate

[stearns]

sounds like hot brew to me :r

how much coffee do you use? I'm gonna give this a try, I like my coffee steaming hot but I know enough people that love cold brew that I always wish I had some around

[T.G]

Beef eye of round. Covered in spicy rub, smoke setting on the pellet grill for 2 hours, bagged up and SV for 12 hours at 134F. Chilled overnight in the refrigerator, moved to the freezer for an hour or so before running it through the meat slicer this morning. Almost no juice in the bag or shed when slicing.

Very supple, maybe even a bit too soft. I think I need to dial back the cook time a bit or use a larger cut of meat.

Nice smoke ring, boring photo otherwise.

[Black Coral]

Ben I use 7 table spoons of coffee in the mason jar.

[stearns]

Who here is gonna be the first to SV a pig head (http://skillet.lifehacker.com/will-it-sous-vide-the-head-of-a-pig-1797683697)?

[T.G]

Who here is gonna be the first to SV a pig head (http://skillet.lifehacker.com/will-it-sous-vide-the-head-of-a-pig-1797683697)?

I sous vided'd a garden salad once. Does that count?




(epic fail btw.)

[stearns]

Had a few friends over last night for the GoT finale, tried to think of something fitting to make for dinner so I ended on a leg of lamb. Went to the butcher and got a beautiful ~6lb leg, bigger than my stock pot so it gave me a legitimate excuse to break out the big tub. I made a spice rub similar to this (http://www.food.com/recipe/blackened-butterflied-leg-of-lamb-127552), although I toasted all of them on a pan before using. I took out the leg, cut around the tip of the bone to make frenching it easier, scored the fat (although not as deep as it should have been) then rubbed it down with half the spice blend. I put a few dashes of liquid smoke in a big vac bag, put the leg in then sealed.

Cooked this for 25 hours at 131* then took it out, patted it down and loaded it up with the rest of the spice blend (althought I added black sesames and a little coffee for the last application, didn't want those flavors permeating but thought they would help make a good crust). I propped it up on a ball of foil and finished in the oven at 450* for 30 minutes.

This thing turned out stunning, better than I could have hoped for. I let it rest about 10 minutes then carved the leg, everything was cooked perfectly. Naturally once I was done I picked up the leg and gnawed at the meat left on the bone. I made a little sauce with the bag juice and some balsamic vinegar, but honestly it didn't need it. My friend's mother came over for dinner as well, she said she hadn't had lamb since she was 10 because she thought she hated it, but after trying this she said she must never had it cooked correctly, because she loved it and would have it again. Even my friend's 5yo daughter was eating it up. Definitely a success I hope to do again sometime soon :tu

https://s2.postimg.org/hq7coq1wp/IMG_20170826_173350.jpg
https://s2.postimg.org/k8t1penmx/IMG_20170827_185942.jpg
https://s2.postimg.org/sbmmmziuh/IMG_20170827_193332.jpg
https://s2.postimg.org/46lx59yjt/IMG_20170827_194012.jpg

[croatan]

Looks and sounds delicious! Thinking I might have to give lamb a try.

[Porch Dweller]

That looks fantastic!!!

[jonumberone]

Awesome job, Ben! :tu

[BigAsh]

Kudos Ben!!

[massphatness]

Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?

[CigarNut]

You, you, Blasphemer!!!

























:r :r

[T.G]

Question:

If Mary is the mother of Jesus & Jesus is the Lamb of God ...

Did Mary have a little lamb?

Ewe. Just ewe.




Btw, Ben, I dig the recipie. Might have to try it, I have a freezer full of lamb right now.

[markem]

Wow, that's a great recipe and technique, Ben!

[Flynnster]

Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.

[stearns]

Bought a broken vacuum sealer on Amazon, so in the mean time I've been using the water immersion method. I'm really surprised by how easy it is, and how well it works. If anyone is worried about having to spend another $60-$150 on a vacuum sealer don't worry too much about it unless you want to get into really long cooks.

I was using that for a while, it does work well but I got tired of having to clip up the seal part, much easier to toss a whole vac sealed pack completely under water. Still a great backup method

[jonumberone]

I recently had the bracket for my Anova break.
Reached out to them looking to buy a replacement.
They aren't for sale, but they sent me one free of charge.
Before they would send it they wanted me to provide my order number, which I didn't have.
They were pretty adamant about it via email, and offered little assistance.
Thankfully, I ordered directly from them and by calling on the phone they were able to look it up.
I'm not sure how it would've played out if I had purchased through a third party.
It took about 3 days to receive the new bracket.

[stearns]

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this (http://www.foodandwine.com/recipes/peach-chutney), using local Palisade Peaches (also made peach sugar (http://skillet.lifehacker.com/eating-trash-with-claire-tomato-skin-salt-and-peach-sk-1794819973) with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again :dr

[Flynnster]

One of the things I've wanted to cook ever since I got my SV was pork chops, I've never liked them before but I heard they were next level cooked this way. Finally got my chance last night, with some great looking chops I got from my butcher over the weekend. Last weekend I also made some peach chutney similar to this (http://www.foodandwine.com/recipes/peach-chutney), using local Palisade Peaches (also made peach sugar (http://skillet.lifehacker.com/eating-trash-with-claire-tomato-skin-salt-and-peach-sk-1794819973) with the skins that turned out amazing). To make the chops, I pureed some of the chutney and put it in the bag with the meat then cooked at 140* for ~2 hours. I finished in the broiler, at the same time I made a sweet gravy with the bag juice, a little brown sugar, a little chutney and some flour. Cooked the chops maybe 4 minutes per side, took out and covered with the gravy and served with more chutney on the side. This made me a believer in pork chops, can't wait to make again :dr

Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.

[stearns]

Pork is by far my favorite sous vide meat. Chops, tenderloin, belly. It really lets you be comfortable with how well cooked the meat is without drying it out. I'm hoping to get my hands on some wild boar soon, much less lean than normal pork is these days.

I've done plenty of belly and tenderloin, always been A+. Let us know if you find any boar :dr

[massphatness]

Going to do a combination smoke/sous vide pork butt this weekend as a prelude to pulled pork sammies at a family gathering we're having.

The plan is to smoke the butt for 4-5 hours, vacuum seal then drop it in the meat jacuzzi for 18 hours.

The whole thing is based off a recipe I saw on the Anova website. I'm sure it will be a disaster, but nothing ventured, nothing gained. And it's only family ... :D

Thought I'd move this here as it's more of a sous vide cook.

I did start the cook out on the pit barrel for about 6 hours until the internal temp hit 160*
https://farm5.staticflickr.com/4378/36173888314_8b82a94921.jpg

Vacuum sealed the butt and added about a half cup of ginger ale, and into the water bath it went for a little more than 18 hours at 165*
https://farm5.staticflickr.com/4388/36173889244_dcb4fbea8f.jpg

https://farm5.staticflickr.com/4435/36173890364_02eda6d787.jpg

The finished product was super moist and had a fabulous smoke flavor!
https://farm5.staticflickr.com/4404/36855767712_d421af862d.jpg

Wasn't sure what to expect, but it was a definite win & I'll do this again!

[stearns]

ginger ale? sounds interesting, been adding ginger to a lot of stuff lately, gonna keep that in mind next time I'm looking to spice things up

[CigarNut]

Looks really good, Vin!

[massphatness]

FWIW: ginger contains an enzyme that will break down protein. It's a natural tenderizer. It's why a lot of marinades and rubs contain ginger as an ingredient.

[icehog3]

FWIW: ginger contains an enzyme that will break down protein. It's a natural tenderizer. It's why a lot of marinades and rubs contain ginger as an ingredient.

I love it when a ginger breaks down my protein, and her rub tenderizes my meat.

[Porch Dweller]

I love it when a ginger breaks down my protein, and her rub tenderizes my meat.


:lr:lr:cl

[Wharf Rat]

Dartagnan, the fancy meat place, has a drawing for a heater and some meat

http://www.dartagnan.com/giveaway.html?utm_source=facebook&utm_medium=display&utm_campaign=giveaway-2017-09-joule&utm_content=lookalike-purchasers-unsubscribed

[stearns]

Entered, thanks for the heads up. Not gonna do all the other things to get bonus entries but I know a few people that would be interested in the circulator, and I'd take the meat :tu

[stearns]

On Sunday I was making marinated tri-tip the same way I always do (buying the pre-marinated "steakhouse blend" from costco and putting it straight into the SV as-is in the packaging it came in for 6 hours), but half way through the cook time our plans changed and we needed to have dinner right away. I figured it would be a good learning experience and took the steak out of the water bath at 3 hours, and put it under the broiler for a couple minutes longer per side than normal, I think about 9 minutes on the first side then 5 on the back

It ended up being cooked to the right temperature, but the texture is noticeably less tender. It still tasted good, but overall was nowhere near as good as the fork-cut tenderness I've grown to expect from tri-tip

[CigarNut]

Good to know, Ben!

[stearns]

In case anybody's looking for one, Groupon has a sale going for a foodsaver (https://www.groupon.com/deals/gg-foodsaver-flip-up-vacuum-sealing-system?p=3&utm_source=newsletter_im&utm_medium=email&t_division=denver&user=2c3e3b212ccc7e6e9508a8eed6b974bcf45478a964198 86bccb91ebcf23219f2&date=20170928&uu=48a61eba-1bcf-11e2-a64c-00259060b07a&CID=US&tx=0&s=goods_widget&c=image&d=goods_deal-page&utm_campaign=f9ee8543-28f5-44fb-a312-2695eea0754b_0_20170928)system for $58, way cheaper than what I paid for the same package

[BigAsh]

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good

https://s5.postimg.org/pozol6aev/2_FE59_E9_B-922_B-4858-_B03_E-5_E0_BEE42_D82_F.jpg (https://postimg.org/image/6jwfbevqr/)

https://s5.postimg.org/v1oizaybb/2_BA613_E9-6_D50-4937-8_B42-77_B3_FA8_B286_B.jpg (https://postimg.org/image/t9vk4eeyb/)

https://s5.postimg.org/69ows2h4n/CA615898-01_A2-478_A-93_C5-071_A779356_FE.jpg (https://postimg.org/image/x7ittt1rn/)

https://s5.postimg.org/8gt5fzmev/69_EC84_A1-6721-44_B3-_BCC8-0_C38_B1_BF1_F4_D.jpg (https://postimg.org/image/5zhe8q2ib/)

https://s5.postimg.org/v48em51yv/6677_C1_D7-_DC7_A-432_F-_B1_B4-_D8_EA00162_B75.jpg (https://postimg.org/image/no950ce9f/)

https://s5.postimg.org/5nzxvym2f/579_EF03_F-09_A4-48_D7-_AC59-_F53_A1497437_B.jpg (https://postimg.org/image/4lprdf38z/)

[pnoon]

Yum!

[CigarNut]

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

[BigAsh]

Looks great, Keith!

Why would you raise the water temp? Are you looking for less rare or something else?

a little less rare and a bit more "tender" or "sous vide-like texture"....it was about 3 inches thick which I think affected the overall outcome...it was good, but coulda been a bit "better"

[icehog3]

Looks delicious, Keith!

[Porch Dweller]

That looks so good that I think my stomach will be knocking on your door soon.

[Flynnster]

last weekend bought a monster 3 lb "Cowboy Rib Eye"...Gotta admit I'm a sucker for things that look cool!...Salt/Pepper/coffee rub for a dry brine about 2 hours...bagged (bone didn't puncture...whew!)....bath at 129 for 2.5 hours (next time I'l go 132 for a bit longer with anything this thick)...add'l finishing rub then onto hot grill grates....plated with roasted garlic baby potatoes, mushrooms, salad and roasted shrimp..."Twas good


Looks great! I understand the desire for a bit higher temp. I've noticed that some stuff comes out a bit odd from a texture standpoint with Sous Vide, even if it's technically cooked at the right temp.

For the bone, whenever I'm worried about that I put a couple layers of foil on the "pokey" part.

[pnoon]

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.
Half were coated in almond meal.
Both were tasty.

https://s26.postimg.org/44ie4482h/IMG_3373.jpg

[massphatness]

Did sous vide scallops for the first time last night.
124 for 30 minutes.
Finished in the cast iron skillet with a little butter. Salt & pepper.

I've always been skeptical of sous vide for smaller items (like scallops). My thinking is that with something relatively small, the skillet would have a more pronounced effect. And if that IS the case, why sous vide at all vs. just tossing them in the skillet for a bit longer?

Interested to hear your thoughts, Peter.

[pnoon]

Your alternate approach is sound, Vin. The same could be said for ahi and swordfish.
However, the sear on both sides took all of 90 seconds. I found Sous vide to be worth the effort in this case. Scallops were decent size - U15.

[stearns]

I was at at spice shop over the weekend and picked up some curing salt (prague powder #1), at some point give SV fake-smoker brisket a shot (going for smoke ring/smokey flavor)

[stearns]

Made a beef roast the other day using the curing salt, I don't think I used enough, I should have weighed it out for future reference. The roast turned out fine, it was very tender but that was probably due to the 11 hour cook time, no "smoke ring" or anything indicating a different process than normal seasoning. I'll try again in the future giving it a thicker coating instead of a sprinkle

[stearns]

At the butcher last weekend and picked up a few extra thick slices of their house made hickory bacon, gonna put them in the tub tomorrow morning for 24 hours then fry them up Sunday morning for breakfast following the serious eats method (http://www.seriouseats.com/recipes/2016/11/overnight-sous-vide-bacon-recipe.html). been wanting to do this one for a while, looking forward to giving it a try :dr

https://s1.postimg.org/2fxw2r0ezz/IMG_20171021_133347.jpg

[BigAsh]

nice... I've done that with a vac sealed pack of thick cut from Sam's club...dropped it in overnight right in the packaging....magical...

[massphatness]

The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?

[T.G]

The Serious Eats method says "Bacon can be cooked directly in its package"

Since most bacon is packaged in overlapping layers does this affect the amount of time it needs to be in the water bath?

I've gone as short as 12-14 hours and as long as 36, never saw any adverse effects from the overlapping.

[Chainsaw13]

This link was posted on a FB group I belong to. Thought some of you might find this useful, especially the temp/time charts.

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

[Tio Gato]

Wow Bob. That's some great info there. Thanks for sharing.:tu

[Tio Gato]

I'm doing the Thanksgiving turkey sous vide. I'm using this recipe I found
https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever
I'll let you know how it turns out. I cooked 5 sides and bagged them too. I will heat them up in the immersion bath as well.

As an aside, Amazon has started early Black Friday deals. Anova and a lot of brands I don't know are on sale.

[pnoon]

I'm doing the Thanksgiving turkey sous vide. I'm using this recipe I found
https://www.chefsteps.com/activities/a-better-way-to-turkey-cook-that-bird-sous-vide-for-the-best-feast-ever
I'll let you know how it turns out. I cooked 5 sides and bagged them too. I will heat them up in the immersion bath as well.

As an aside, Amazon has started early Black Friday deals. Anova and a lot of brands I don't know are on sale.

That link looks interesting, Jeff.
Let us know how your turkey turns out.

[Tio Gato]

The turkey was great. Next time I'm gonna cut back on the sugar and salt. It was a bit sweet and salty, but you could tell it tenderize the flesh. Fresh sage too. One or two leaves per quarter so be fine. I browned it all under the broiler. By far the most moist bird I've ever had.

[CigarNut]

Sounds great — I will have to give it a try!

[stearns]

Made some brisket on Sunday, didn't plan ahead so I only ended up with 12 hours to cook it so I did it at 176* and it turned out pretty good, not fall apart but I wasn't really going for that anyways

The reason for the post is I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside. I forgot to take pictures, but when I sliced it the "smoke ring" was more prevalent than the typical red/brown brisket color, really interesting to look at although I couldn't tell any other differences besides aesthetics. I'll probably keep doing it on meats like this if for nothing else than it makes it looks like a smoked brisket, but maybe mix it with some normal salt next time

[T.G]

I used the curing salt again, this time not measuring and just using the amount I would have used of regular salt for a rub on the outside.

This is kind of a dangerous practice that could lead to excessive nitrite levels, which could result in health issues. Prauge #1 should used at a max ratio of 1:400 by weight (about 1 tsp per 5 lb of meat) iirc.

[stearns]

This is kind of a dangerous practice that could lead to excessive nitrite levels, which could result in health issues. Prauge #1 should used at a max ratio of 1:400 by weight (about 1 tsp per 5 lb of meat) iirc.

I used probably double that, about 1sp for a 2.5LB piece, no extra added for the sear. gonna monitor more closely next time, I remembered reading something about that but I was rushing when I was prepping

[jonumberone]

I'm supposed to do a pulled pork for Xmas. It's going to rain here the next 3 days, so I'm thinking of trying it sous vide.
Anyone have any success? I know Vin did one and wasn't impressed.
Any tips?

[T.G]

Dom, I tried this recipe a long time back and found it to be good:
http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html


It's no substitute for stuff cooked in a real smoker, but it beats crock pots by a mile.

[jonumberone]

Thanks Adam.
That's the recipe that I was looking at, so I'll give it a try.

[Tio Gato]

That looks great Adam. Thanks for sharing that.:dr

[stearns]

I've had luck as well, don't remember the time/temp I used but it turned out great. I think it was the same/similar as what Adam posted, I get a lot of my info from them

[jonumberone]

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.

[Tio Gato]

Yum Dom. Amazon post holiday sale has the Bluetooth Anova on sale for 99 bucks. Nice deal for a great tool.:2

[BigAsh]

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.


Bet a "smoker gun" would add some smoke flavor!! :D

[T.G]

I did the pulled pork following the recipe Adam posted and it turned out better than I ever imagined.
Going in I thought it was going to be a fail. I figured the best case scenario would be that they would never ask me to do it again.
I was mistaken.

I substituted salt & pepper with smoked Kosher salt and smoked black pepper in the rub, and didn't use the liquid smoke or Prague Powder that were optional.
You couldn't really taste the smoke, but you could smell it.
The butt split into 2 pieces while I was taking it out of the bag, but since I was roasting in the oven, it wasn't an issue; more surface area for rub.
I couldn't detect a difference in texture, and the meat was tender and juicy.
I did cook it at 170° instead of 165°. Not sure why I didn't follow directions.
Sorry, no pics.

Glad to hear it worked out. When I did it, I also skipped the liquid smoke and the instacure #1.

Something I found that works well for smoke in recipes including sous vide, without having to resort to liquid smoke, is smoked onions. These things are sponges for smoke. Just slice up a bunch of brown/yellow onions and throw them on a lightly oiled perforated tray in your pellet grill. Set it to "smoke" - on mine that's about 168F + smoke. And just leave them. Stir them around every few hours for about 8-12 hours.

They won't fully dehydrate, but will get very thin and soft. I use these in sauces, in SV bags, etc. I've changed a few recipes that used liquid smoke to use these instead as even the best quality liquid smoke just tastes chemically weird. You can do a sh!t ton of them too, 5-6 lbs of onions will smoke dry down to a quart zip lock bag with room to spare and they last months in the refrigerator.

[stearns]

After I took the brisket out of the bath I let it rest for a bit, lightly seasoned it with Cook Shack dry rub and then seared it on a very hot grill for about 90 seconds on each side.

This turned out to be the best brisket that I have made -- much better than my previous one, which turned out very tough (too much salt in my rub leeched out all the moisture).

It's not near as good as the brisket markem makes on his BGE, but I was very happy with it:

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17058&stc=1&d=1466133542

http://www.cigarasylum.com/vb/attachment.php?attachmentid=17059&stc=1&d=1466133542

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.

[BigAsh]

Got a beautiful 4.5LB chunk of brisket from the butcher last weekend, putting it into the bath tonight for a 133* 48hr cook so it's ready for dinner Thursday. To try to get a smokey flavor without liquid smoke, yesterday I filled up a container with peeled pearl onions and sliced garlic, and every now and them when I was passing by (probably 10 times total) I filled the container with applewood smoke from my smoking gun. Right now the container smells like smokey garlic, but gonna put those in the SV bag with the brisket, and a heavy coating of salt and pepper on the steak.

looking forward to seeing results! :tu

[icehog3]

looking forward to seeing results! :tu

Better yet, Ben could mail us both a pound..... :noon

[stearns]

Better yet, Ben could mail us both a pound..... :noon

Come visit Denver and I'll cook up a full rack of Colorado Lamb :dr

[icehog3]

Come visit Denver and I'll cook up a full rack of Colorado Lamb :dr

As long as we can stop by the "herb" store on the way to your place. -(P

[stearns]

The brisket turned out amazing, ended up in there for about 50 hours at 133*, followed by about 4 minutes per side under the broiler. In the bag was the brisket with salt and pepper, the smoked pearl onions/sliced garlic and a few pads of butter to keep things lubricated. I sliced it up about 1/2 inch thick after it came out of the broiler, but for eating there was no need for a knife, a fork cut through it no problem. There wasn't much of a noticeable smokey taste, which wasn't completely unexpected, the smoking gun just doesn't impart flavor the way I'd like. I will definitely be cooking brisket this time/temp again :dr

https://s14.postimg.org/jpfz6e335/IMG_20180102_192837.jpg
https://s14.postimg.org/y8n47sgsh/IMG_20180104_213342.jpg

[BigAsh]

nice!...:tu

[BigAsh]

nice!...:tu

[mosesbotbol]

That brisket sounds great. How many lbs was it?

[stearns]

That brisket sounds great. How many lbs was it?

4.5

[CigarNut]

Looks awesome, Ben!

[Tio Gato]

Beautiful Ben! Maybe some smoked sea salt instead of plain next time.:2

[jonumberone]

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130° for 8hrs.

[stearns]

Very nice, Ben. The slices look a little like corned beef.

Doing a 5lb leg of lamb today.
Simple Rosemary, garlic, salt & pepper seasoning.
130° for 8hrs.

When I did a leg a few months back it was one of the best things I've ever cooked. I cooked mine for 25 hours at 131*, then another half hour in the oven at 450*. I'm curious how a shorter cook time will turn out

[GreekGodX]

Might have to try that brisket. Dom I’m sure that lamb was perfect.

[BigAsh]

Might have to try that brisket. Dom I’m sure that lamb was perfect.

I'm taking the high road here....:D

[Flynnster]

I've got two chuckeye roasts going in tonight, planning on around 20 hours at 136. We will see how they come out!

[Chainsaw13]

12 hours into a cook of pork tongues destined to be in tacos for tomorrow's dinner. Got about 2.5lbs of tongue, a couple shallots, cloves of garlic, tomatoes, chipotles, pinch of cumin and Mexican oregano and a couple teaspoons of pork fat.

Will peel the tongues when finished and then chop. The liquid will be strained, then puréed to be added back to the tongue pieces as they lightly fry to crisp up.

[Tio Gato]

Mmmmm tongue!:dr Pictures of the finished stuff would be great.

[Chainsaw13]

Mmmmm tongue!:dr Pictures of the finished stuff would be great.

Here you go, the money shot. Cooked for 28 hours at 170°F. Super tender. I used the Serious Eats recipe, with a few mods.

[Tio Gato]

F'n Beautiful! As my Brooklyn buddy would say.:dr Thanks for the pictures. I so need to try that.

[stearns]

Something I've never said before, but that tongue looks delicious :dr

Took a 2LB tri-ip out yesterday and rubbed it down with some chimichurri sauce and vac sealed, the plan was to cook it overnight and leave in the fridge today to reheat/sear for dinner, but I completely forgot to put it in at night. Decided to just let it cook all day while I'm at work, I usually cook tri-tip at 130* for 6 hours, I've done it for 3 before when we were rushed into an early dinner and it was noticeably tougher, interested to see how 10-11 hours treats it.

Also up this week are some "smoked" pork loin chops, bagged those up last night and am very excited to cook them later this week. I'll definitely be posting up pictures and results of that one :tu

[stearns]

Steak came out fine, no real noticeable difference from 6 to 10 hours, definitely not like when it was shorted 3 hours. I'll stick with 6 but not worry too much if it goes over in the future

"smoked" pork chops up tonight

[stearns]

Pork chops last night were a success. Up until a few months ago I've never in my life liked pork chops, I always thought of them as "weird steak" and so tough they needed oodles of gravy, which I'm not a huge fan of anyways unless it's thanksgiving. I've only made them once so far in the SV and they were the best I've ever had, but still had room for improvement.

Fast forward to a few weeks ago, Adam (TG) sent me a big bag of smoked dried onions to play around with, smoked for 16 hours turning 5LB of onions into one mostly-full gallon ziplock. The smell from this bag is intoxicating, in the most delicious of ways. This was my first try at cooking with these, I had no idea how much to use so I cut up a bigger 2LB pork loin into individual chops, salt and pepper then took out 1/4 C of the onions (wish I had weighed it, next time). I also smashed up a few cloves of roasted garlic I had left over from a head I cooked up to make some brie dip last weekend. Put all of these in the vac bag then let it sit for a few days (I knew I wouldn't have time to prep day-of). Last night I let them cook for 2 hours at 140*, then remove the onions and garlic and pat them dry and put under the broiler at 500* for about 3 minutes per side. Most of them got an herb butter parm mix slathered on top, but I did keep one as-is for control.

These were the new best pork chops I've ever had. The smokey onion taste permeated through all of the pork, not just the sections with direct contact. The one without the herb butter had the most noticeable up-front smokey flavor, however the rest with the butter were divine - the smoke was not overpowering and was truly a compliment to the porky goodness and the buttery goodness. I will call this a success, I think the 1/4 C was the right amount of onions for this amount of meat. I think the sear could have been done better, I don't know if I just cut them unevenly but the broiler didn't get as even of a burn as it usually does, next time I'll use a cast iron or really hot grill. Next up will be some sort of steak with these, I'll post an update when I get a chance to play around more. Thanks Adam!

https://s14.postimg.org/83o13r5pt/IMG_20180123_194459.jpg
https://s14.postimg.org/bn9ytknv5/IMG_20180123_194841.jpg
https://s14.postimg.org/71dul8hrl/IMG_20180125_200656.jpg

[CigarNut]

Sounds and looks awesome! I will have to give that a try!

[Dave128]

:dr:dr:dr

[Chainsaw13]

:dr:dr:dr

:tpd:

[Dave128]

:tpd:

:tu

[T.G]

Awesome work there Ben, thanks for the detail. I'm still figuring out the smoked onion proportions myself too.

What you say about pork chops kind of mirrors my experiences too. I had always struggled with getting them right until I bought an SV cooker.

[stearns]

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

[CigarNut]

Made Sriracha Buttered Shrimp (https://recipes.anovaculinary.com/recipe/sous-vide-sriracha-buttered-shrimp) tonight with some (really large) fresh black tiger shrimp from Costco (8-10 per pound):

Shrimp and sauce before sous vide:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=18065&stc=1&d=1518394875

After sous vide:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=18066&stc=1&d=1518394885

Ready to serve:
http://www.cigarasylum.com/vb/attachment.php?attachmentid=18067&stc=1&d=1518394892

Really good! We did not have any rice or pasta with this and it was almost too spicy for my wife — she really wanted a little rice.

Also, the sauce might overpower smaller shrimp.

[stearns]

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine :tu

[BigAsh]

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine :tu

NIce Ben....Using the supermarket corned beef flats?

[stearns]

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

[BigAsh]

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

NIce..sous vide in that package or re-bagging?

[stearns]

I re-bagged it, I didn't really trust the seal on the package they used in such high temperatures. I've cooked steaks in the retail packaging from costco and other big places before, but they look a lot more sturdy than this place. In hind sight I should have taken their whole package and put it in a vac bag rather than take the brisket out, I had way too much trouble getting the bag to seal with the wet brine in it, but I got there eventually :D

[Tio Gato]

Corned beef yesterday, 180* for 10 hours, came out perfect. I didn't have time to let it rest too much before slicing it up for sliders, but other than that I wouldn't change a thing

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.:dr

[BigAsh]

I did the same yesterday. When it was done I dried it well then mixed a half cup of brown sugar, quarter cup of molasses, teaspoon of dried mustard and half a cup of bourbon. Mixed it up and glazed the hot beef and popped it into a hot oven to crust it up.

Simply the best corned beef of my life.:dr

you had me at bourbon!

[Flynnster]

No pictures, but I want to make sure any newcomers understand, PORK LOIN is my favorite use of sous vide hands down.

Did a simple bbq rub tonight, 3 hours at 135, and seared off. The best pork loin you'll ever have.

[Brlesq]

We did boneless chicken thighs last night. Poured half a bottle of BBQ sauce in the bag, set sous vide at 160 for 4 hours. Seared them off in a cast iron pan afterwards until a bit charred. Really good!

[BigAsh]

I get it from my butcher, they come vac packed in brine but no other spice packets or anything, 4-5lb cuts. They're labelled as "Corned Beef Brisket Ready to Cook"

Picked up a smaller one. about 3 lbs....I'll run it at 180* but I guess for a bit less than 10 hrs

[CigarNut]

Did a tri-tip in the sous vide today, but its different than I have done before. Before moving, I would use a Cusinart to make my marinade (onions, garlic, salt, black pepper, red pepper, oil, soy sauce, etc.).

We no longer have a food processor, so I made up a new (completely different) marinade:

1 bottle of Cindy's Kitchen Tangerine Vinaigrette (http://www.cindyskitchen.com/products/68/Tangerine-Vinaigrette-%28Oil-Free%29)
1 chopped red onion
2 tsp garlic powder
1 tsp garlic salt
1 tsp pepper

Also, we used to get our tri-tip at Costco (in Oregon), but the Costco's out here in Florida do not carry it. We found a 3 lb. tri-tip at Whole Foods on Sunday and used that.

Marinated in the vacuum bag for about 24 hours and cooked for 6.5 hours at 130 degrees:

http://www.cigarasylum.com/vb/attachment.php?attachmentid=18266&stc=1&d=1527040787

It came out perfect! Tasted great -- the hint of citrus was really nice along with the garlic and onion. Just the right amount of salt too!

[stearns]

Looking good Michael! Love some SV tri tip, was a favorite for a while getting it pre-marinated from costco

Putting a few pounds of beef short ribs in the SV for a 48 hour cook tonight, looking forward to dinner friday :dr

[stearns]

Made the beef short ribs last week, following this recipe (https://recipes.anovaculinary.com/recipe/sous-vide-short-ribs-8) almost exactly. They were good, especially with the red wine glaze, but overall I thought I'd be a little more impressed with the tenderness, they were easy to chew but still needed a steak knife, maybe I had unrealistic expectations hoping to only need a fork. I did a little looking around after and maybe 48 hours wasn't enough, I see some recipes calling for 72. I'll give them another shot some time in the future using 72 hours, but for now I'll stick with the instant pot when cooking up short ribs (or a smoker if I had access to one)

[GreekGodX]

Clamp broke on my sous vide :(

Anova is sending me one for free! :) :wo

[Chainsaw13]

Clamp broke on my sous vide :(

Anova is sending me one for free! :) :wo

Back in the gym? :D

[Rock Star]

wow..i need this dom..thanks

[Chainsaw13]

Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer. :tu. Was a small cut though, about 1.2lbs. Sous vide it at 127°F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar.

Forgot to snap a pic, but it was damn good.

[DEZn00ts]

Everything looks amazing.

[bonjing]

Bison steak and rib cap done at 125 for two hours. The bison was defrosted overnight and the rib cap was from the freezer. Both came out perfect. Seared the rib cap in a pan and the bison with a mini torch.

[Chainsaw13]

Currently cooking some buttermilk marinated chicken for dinner tonight. 145.5 for two hours. Cool, dust with starch coating, cook again, then batter/deep fry. Marinate contained some brine from my last batch of hot sauce. Should be spicy.

[jonumberone]

I did a bunch of Veal Rib chops yesterday.
Simple salt and pepper seasoning.
Cooked about 3.5 hours @129° then seared off on the sear burner.
Came out terrific.
My father, who loves Veal chops, said it was probably the best he's ever had.
Sorry no pics.

[jonumberone]

Did some lamb ribs yesterday, and they came out fantastic.
18 Hours @ 134°. After the bath, I seasoned with rub, and threw them on the smoker for 45min @ 180°. Finally I seared them off on the sear burner.
Super tender and moist. The meat had a velvety consistency.

Out of the bath

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180621_174138_zpsr6b3olup.jpg

On to the smoker

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180621_180439_zpsnq3fdflb.jpg

Seared off

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180621_181433_zpsligmp8m6.jpg

And cut

http://i867.photobucket.com/albums/ab234/jonumberone/Food/20180621_182157_zpsepfc016z.jpg

[Chainsaw13]

Damn Dom. Looks awesome.

[Chainsaw13]

I can't attest to how well this brand works, but Woot.com (Amazon) has a sous vide machine on special today for $54.

https://home.woot.com/offers/chefman-sous-vide-precision-cooker-1

[T.G]

The current model of that machine is only $50 on Amazon prime...

https://www.amazon.com/dp/B07CM931NF/

I'm chuckling at w00t's pricing fail of charging $4 more (and maybe shipping?) for a discontinued version on this one.



Something I thought of the other day about these off brands was when the clip broke on my Anova. One email to CS about the problem and they mailed me a new clip within 24 hours at no cost for the clip or shipping. It didn't matter to them that I couldn't provide an order number from 2-3 years ago because I had deleted the emails. Apparently, at least right now, the Anova clamps are lifetime free replacement. I've read on their forum of them sending out new clear bottom caps at no cost too.

Will these other companies be around or even care to replace parts that break? At least Anova being owned by Electrolux, will be around for a while.

:2 and worth about as much.

[Tio Gato]

Anova bluetooth is now on Amazon Prime day for 79.99. Doesn't have the fancy stuff but mine works like a charm.
Ends today I think.

[Flynnster]

Wonderful ramen for dinner tonight with sous vide pork belly!
https://i.imgur.com/FJAcj7Am.jpg

[stearns]

How long did you cook the pork belly for? I love making that with ramen, one of the best things I've made with the SV :tu

[stearns]

Made brisket sammiches for a concert on Saturday, gave it a rub of salt pepper and a few other spices, threw it with a hand full of Adam's smoked onions and cooked for 36 hours at 155*, finished 5 minutes a side under the broiler. Best brisket I've made, nobody believed me it was homemade, sturdy enough to cut into clean slices but tender enough to fall apart when you try to bite it

My "concert sammich" is brisket, tellagio, caramelized onion, cabernet gastrique and arugula. We used to always stop at this place on our way to red rocks and pick these up, but at $15 a piece we realized we could just make them ourselves. Done it a few times but this was the first making the brisket in the SV for it, definitely making again the exact same way :dr

[Flynnster]

How long did you cook the pork belly for? I love making that with ramen, one of the best things I've made with the SV :tu

Sorry for not getting back to you on this! I did it for just over 12 hours.

[GoatLocker]

Had a near disaster over the weekend. I was tossed a big fat rib eye in the cooker, set it for 128 and made a run to the store. Came back about an hour later and noticed the temp on the cooker said 145! :confused: Pulled it out and tossed it in ice water while I investigated. Temp was set for 128, but temp was 145. Had to unplug the cooker to get it to work again. Fortunately, the steak started frozen, and was a decent medium-medium rare, so not quite ruined. I won't be placing much trust in this Anova for a while...

[T.G]

Eric, I've seen mine go nuts before due to some external conditions. How was the water level and what direction were the vents on the back of the unit facing, were they over the clamp or were they turned sideways? Was the pot covered with a lid or saran wrap?

[GoatLocker]

Eric, I've seen mine go nuts before due to some external conditions. How was the water level and what direction were the vents on the back of the unit facing, were they over the clamp or were they turned sideways? Was the pot covered with a lid or saran wrap?

Water level was good, the vents were clear and pointed about 45 degrees away from the clamp, and the pot was not covered. 145 was the temp I used the previous day for chicken, and it seemed "stuck" there. I didn't notice the set temp at the cooker when I first plugged it in, just plugged it in and started the app. The app was reading the temp correctly from the cooker, but changing the temp on the app had no effect. Resetting the app didn't work, but unplugging the cooker did. For a while, I just won't walk away until I see the cooker reaches and stays at the set temp.

[T.G]

Water level was good, the vents were clear and pointed about 45 degrees away from the clamp, and the pot was not covered. 145 was the temp I used the previous day for chicken, and it seemed "stuck" there. I didn't notice the set temp at the cooker when I first plugged it in, just plugged it in and started the app. The app was reading the temp correctly from the cooker, but changing the temp on the app had no effect. Resetting the app didn't work, but unplugging the cooker did. For a while, I just won't walk away until I see the cooker reaches and stays at the set temp.

The two times I've had issues with the unit not adhering to the temperature set point were both due to the things I mentioned. Once was the water level being right around the bottom of the liquid level sensor probe and the other was the unit drawing steam in through the vents because the head was rotated a bit too far. There is a minor design flaw in that if the vents are over the pot and not facing the clamp, this has the potential to happen. That steam will blow right across the circuit board(s) which do not seem to be moisture sealed.

Your situation might have been the software / remote control, which I don't use. Maybe the soft reset fixed it. :sh

[CigarNut]

I've had this same issue and both times it was due to issues with the phone app -- which, in theory they have fixed...

Now I always triple check everything about five minutes after I have started the cook.

BTW, I use the phone app because the buttons on my cooker don't work as well as they could and it's out of warranty...

[stearns]

Been spending most of the summer cooking steaks on the grill, trying to get more comfortable with grilling in general since it seems like a good thing to know, but I was at the butcher last weekend and they had reasonably priced wagyu sirloin so I picked up a big piece and cooked it SV to make sure it was cooked evenly and perfectly.

131* for 4 hours, only things in the bag were a couple cloves of garlic and a sprig each of rosemary and thyme. Removed from the bag and seared on a cast iron with just a big chunk of kerrygold butter, at the same time made a little butter pan sauce with more kerrygold and the bag juices, reduced it down so there was just enough to top the steak. Came out perfect :dr

Looking forward to using the circulator more as the temps start to drop around here :tu

[Chainsaw13]

Sounds good Ben! :tu

[stearns]

Not Sous Vide, but I made this as a potato side (https://www.seriouseats.com/recipes/2013/12/hasselback-potato-gratin-casserole-holiday-food-lab.html) and it was one of the best potato dishes I've ever had :tu

[ChicagoWhiteSox]

Did some steaks the other night that are always great sous vide. Seared on the grill to finish them. We do a lot of our chicken sous vide too. Perfect results

[ChicagoWhiteSox]

Sous vide prime ribeyes tonight. Seared in cast iron
http://www.cigarasylum.com/vb/picture.php?albumid=938&pictureid=9280
http://www.cigarasylum.com/vb/picture.php?albumid=938&pictureid=9281

[Flynnster]

Sous vide prime ribeyes tonight. Seared in cast iron
http://www.cigarasylum.com/vb/picture.php?albumid=938&pictureid=9280
http://www.cigarasylum.com/vb/picture.php?albumid=938&pictureid=9281

Love this sous vide. I tend to let mine go a long time to all that fat is delicious!

[stearns]

At the butcher last weekend and saw some great looking Bison NY Strips so I picked one up. Salt and Pepper along with a clove of garlic and a few smoked onions from Adam in the bag, cooked at 131 for 5 hours (aimed for 4 but other things took longer) followed by a sear in bacon fat and Kerrigold butter, topped with a homemade herb garlic compound butter. This thing was amazing, the outer pieces that touched the smoked onions had a delightful smokey flavor in no way overpowering. Next time I'll probably surround the strip with the onions instead of putting them all on one side but other than that no changes necessary :dr

https://i.postimg.cc/KjTwwQvM/IMG-20190112-144840.jpg
https://i.postimg.cc/CLyWkymH/IMG-20190112-192157.jpg

[Porch Dweller]

:dr