Forum: Good Eats
10-22-2020, 09:42 AM
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Replies: 836
Views: 339,063
Re: Sous vide
All I know about is the Cuban sandwiches from Versailles in Miami.
And they don't have chicken on them. :D
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Forum: Good Eats
10-22-2020, 09:37 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Still getting a feel for it. Using the different modes, how well the oven transitions from different stages, etc..
So far happy with the results.
Essentially, the ability to cook sous vide...
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Forum: Good Eats
10-21-2020, 12:33 PM
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Replies: 836
Views: 339,063
Re: Sous vide
Oven finally arrived yesterday.
This thing is way bigger than I was expecting.
I would say you could do a 15lb turkey in it pretty easily. (Something I will be trying in the next month or so)
...
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Forum: Good Eats
09-30-2020, 05:42 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Placed my pre-order a few days ago.
Paid the $50 shipping.
I have no will power..... :sl
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Forum: Good Eats
09-19-2020, 09:28 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Anyone looking at the new Anova precision oven?
I was all set to pull the trigger and pre-order one when I got my balls twisted over the $50 they want to ship it.
Might give them a call and see if...
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Forum: Good Eats
03-12-2019, 05:03 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Did you find the belly a little on the dry side?
I've done belly twice for 24 or more hours, and both times I was astonished at how dry and firm it was.
If I remember right it was around 154° for...
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Forum: Good Eats
06-22-2018, 04:43 PM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
06-17-2018, 08:08 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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,...
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Forum: Good Eats
01-07-2018, 07:52 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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.
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Forum: Good Eats
12-26-2017, 06:55 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
12-23-2017, 10:23 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Thanks Adam.
That's the recipe that I was looking at, so I'll give it a try.
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Forum: Good Eats
12-23-2017, 07:02 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
08-31-2017, 08:55 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
08-28-2017, 02:48 PM
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Replies: 836
Views: 339,063
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Forum: Good Eats
07-25-2017, 05:15 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Looks great, Keith.
Ben, What cut of lamb? Another leg?
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Forum: Good Eats
07-16-2017, 11:52 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
07-05-2017, 06:55 AM
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Replies: 836
Views: 339,063
Re: Sous vide
"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....
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Forum: Good Eats
06-29-2017, 08:51 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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.
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Forum: Good Eats
06-28-2017, 03:38 PM
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Replies: 836
Views: 339,063
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Forum: Good Eats
06-28-2017, 06:39 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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.
...
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Forum: Good Eats
06-28-2017, 06:39 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
06-27-2017, 11:06 AM
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Replies: 836
Views: 339,063
Re: Sous vide
All belly porchetta.
36 hrs @ 155° finished in the deep fryer.
http://i867.photobucket.com/albums/ab234/jonumberone/Food/20170627_122341_zpsqnbrkucn.jpg
...
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Forum: Good Eats
06-20-2017, 06:19 AM
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Replies: 836
Views: 339,063
Re: Sous vide
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...
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Forum: Good Eats
01-08-2017, 07:57 AM
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Replies: 836
Views: 339,063
Re: Sous vide
I haven't had enough coffee to remember what they are, but aren't there risks to longer cooks below 130°?
I've never been a fan of how long cooks come out, and would love to try them at a lower...
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Forum: Good Eats
12-24-2016, 07:06 AM
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Replies: 836
Views: 339,063
Re: Sous vide
Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is...
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