Thread: Sous vide
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Old 11-30-2015, 07:26 AM   #1
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Default Sous vide

Anybody else cooking this way?
Any pics, tips, or recipes?
Let's share them here!

Keith (Bigash) turned me on to the Anova Precision Cooker.
I pre-ordered it and waited about 8 weeks for it to come
Since it has gotten here, I've done my best to put it through the paces.
It's a little larger than a stick blender, and you can use it with any pot.
I bought a 4.75 gallon Cambro container to use with mine.

As soon as it came I couldn't wait to try it.
I always take baby steps first, so I went out and grabbed a couple of 24-26oz prime ribeye steaks.
Seasoned with salt & pepper
Cook time and temp was 1.5 hours @132
Finished in a cast iron skillet

The steaks came out great and I felt 132 was the perfect temp for me.
If there was something I didn't like it was the sear I got on the steak.
It was my first attempt at it so I had a hard time judging.
I wanted a good sear, but I didn't want to leave it in the pan too long and have it overcook.
I definitely could've let it sear longer without worry.
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