Re: Sous vide
 

Anova to be acquired by Electrolux...

https://www.cnet.com/news/electrolux...r-250-million/

Re: Sous vide
 

No pics, but did a NY strip steak Saturday. I bought the whole, uncut piece, about 6.5lbs. Was able to get 5, 2 finger width steaks out of it. :D Sous vide one up for dinner, 131F for 1:30. Salted, then seared in a hot cast iron pan. Had it with some sauteed wild mushrooms and a healthy pour of a Chilean wine. :dr

Re: Sous vide
 

Interesting

Re: Sous vide
 

Yeah, that's the "Anova Precision Oven". Details on it and what it can actually do are still very vague at the current time. They've been talking about it for 6 months now, maybe longer, but I don't think a working prototype has even been shown yet. Not sure if steam cook actually means true CVap technology or just some sort of moisture injection, if that feature even makes it to the final product. Without that, it's just a wi-fi enabled toaster.

Re: Sous vide
 

I did a Tri Tip in the Sous Vide today and used a different recipe:

Smoked Paprika Tri Tip

INGREDIENTS
1 grass-fed tri tip roast
1 Tbsp smoked paprika
1½ tsp coriander
2 Tbsp dried oregano
1½ Tbsp fresh rosemary, chopped
2 garlic cloves, minced
1½ Tbsp sea salt
2 tsp black pepper, ground
1 Tbsp tallow for searing (I did not have tallow, so I used lard)

INSTRUCTIONS
Add all spices to a medium sized mixing bowl and combine thoroughly creating the rub.

Liberally coat tri tip with the rub ensuring an even coating overall.

Let it rest on the counter to allow it to come to room temperature.

Heat a large cast iron skillet over high heat for 5 minutes.

Once hot, add tallow to skillet and sear tri tip for 5 minutes per side or until a nice crust develops.

Place tri tip in vacuum bag and Sous Vide for 6-8 hours at 130° (Medium Rare).

Normally, I sear the meat after taking it out of the bath, but since I seared these before the bath, I skipped the post-bath sear.

It was very tasty!

After applying the rub:
http://www.cigarasylum.com/vb/attach...1&d=1486523031

After searing:
http://www.cigarasylum.com/vb/attach...1&d=1486523031

In the Bath:
http://www.cigarasylum.com/vb/attach...1&d=1486523031

After the Bath:
http://www.cigarasylum.com/vb/attach...1&d=1486523031

All sliced up:
http://www.cigarasylum.com/vb/attach...1&d=1486523031

Re: Sous vide
 

I'm not saying I'd smack my grandma for a taste of that...but I'm not saying I wouldn't. :D :dr :dr

Re: Sous vide
 

Just started a lambchetta. Shooting for 4.5 hours at 134°F. Then into a 475F oven to crisp up the outside.

Re: Sous vide
 

I did 3 boneless, skinless chicken breasts with a little EVOO, salt, pepper and sprig of rosemary for 90 minutes at 146°.

They came out fantastic -- good texture, juicy and tasted great!

http://www.cigarasylum.com/vb/attach...1&d=1486935062

http://www.cigarasylum.com/vb/attach...1&d=1486935062

http://www.cigarasylum.com/vb/attach...1&d=1486935062

Re: Sous vide
 

I finally got around to making the SV egg bites that everyone has been going nuts over ever since Charbucks put them on their menu.

Not bad. It's basically a quiche in a cup, but due to the SV it's a very velvety smooth texture, unlike any other egg preparation I've ever had.

Here's a link to their example recopies
https://anovaculinary.com/easy-homem...ide-egg-bites/

I just kind of winged the ingredients together. Per 8 oz wide-mouth mason jar it went something like spray jar with PAM, 2 eggs whisked with milk, poured over some fried salami, devil chilies, a bit of feta cheese and a small spoon (1/2 tsp I'd guess) of homemade pesto. 172F for 90-95 minutes.

Re: Sous vide
 

Gonna have to try these!
:dr

Re: Sous vide
 

Oh man those eggs sound good.

Re: Sous vide
 

Going to try doing lobster tails in the sous vide for Valentine's day. Local grocery store had 5oz cold water tails on sale for $4.99 each, so 6 of those and we'll have almost 2 lbs of lobster! What I like about this recipe is that there is no need to sear at the end. Just cut open pouch and serve!

Re: Sous vide
 

Be sure and share with us specifically how you prepared them and your results.

Re: Sous vide
 

So I gave soft-boiled eggs a try this morning. 167 for 14 minutes.
Served on a slice of buttered toast. Nothing fancy. (OK. The toast was my homemade pumpernickel bread.) It was quite delicious.

A couple of observations. First, the yolks, while still soft, were pretty much set. I prefer the yolks to be runny. Second, most of the egg poured out of the shell rather easily. However, some did adhere to the shell interior. I used a teaspoon to scoop out the remaining white.

I have used seriouseats.com as my primary source for information about sous vide cooking. I found this article to be quite interesting. http://www.seriouseats.com/recipes/2...ched-eggs.html

Next time I plan to try the eggs at 145 for 45-60 minutes.

Re: Sous vide
 

The 5 oz. lobster tails were a big success. I cooked them for 30 minutes at 132F. Soft texture and a lot less chewy than a boiled or broiled one. As a Northeasterner, I prefer them to have a little more firmness (like what you get served in Maine), so next time I'm taking them up to 145F to see what difference it makes. But my wife absolutely adored them at 132F, and after all, it was Valentines Day!

I followed the directions from the Anova Food Lab: https://anovaculinary.com/sous-vide-...eid=63957c2d39

And the par boiling first was key! Meat popped right out of the shells with no waste. A great technique. We don't care much for Tarragon, so in the bag I added half a stick of butter, a little garlic and a tsp of lemon juice. Flavor was terrific. And here is the finished product:

http://i1058.photobucket.com/albums/...psf0ghtgcd.jpghttp://i1058.photobucket.com/albums/...psucxnwlqj.jpg

Re: Sous vide
 

Another one on my "must try" list.

Thanks, Bruce.

Re: Sous vide
 

:dr

Re: Sous vide
 

They look awesome!

Re: Sous vide
 

Those look so tasty!

Re: Sous vide
 

love sous vide!....loves look great!