Re: Sous vide
 

That's about what I did also.

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I think it's awesome that the two of you ordered one.
I can't wait to see what other people turn out with the sous vide method.
First Pit Barrel Cookers, and now Anova circulators. I'm a bad influence! :D
I just can't get Pnoon to finally break down and get the PBC. The force is strong with that one. :sl

Mark, curious why you think using a vacuum sealer would turn out a better product? It's my understanding that the reason for removing the air is because it is a poor conductor of heat. Was it that you weren't able to get out all the air with the immersion technique, or did you read something that a better vacuum holds in more moisture?

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Understatement of the year :r

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Holds the liquids in better contact with the meat.

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Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

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I always try to make sure meats are at least medium rare before I wear them.

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I don't know how that happened? Oh nevermind, fat fingers. That was a little Hannibal Lecter'ish :D. I meant sear meats.

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Hey Greg - hope you are feeling better.

I like this site for ideas about fish. In general, it is better to cook fish in water than any other way so that it cooks evenly and doesn't dry out.

http://blog.sousvidesupreme.com/cate...h-and-seafood/

I plan to do some cod and halibut once I am back from vacation.

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I cooked some (3) lamb shoulder blade chops tonight -- 3 hours @ 135 degrees; seared 90 seconds in cast iron on each side in bacon fat. They came out fantastic, perfectly done (medium rare, jucy and tender):

http://www.cigarasylum.com/vb/attach...9&d=1450064313

I was not sure about the cook time and temp as I got conflicting info from the Internet. I consulted with our local expert (dom) and he helped me out!

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This thread is really making me consider picking up a sous vide unit. I'm :dr over the pictures.

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The long cook times are a factor of the low temps the items are being cooked at. The extra time allows for the proteins to come to temp all the way through the item. In the case of things like chicken, turkey, the extended times also pasteurize the meats, making them safe to eat, but not having to get cooked at the higher temps associated with baking/roasting. Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.

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I hear my buddy say this part a lot.

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Trying to determine if the Wi-Fi model is worth the extra $70.

Aside from better wireless range and being able to configure a router to allow one to communicate with the cooker from outside your home (or wherever you have the cooker set up), is there any other difference between the BT and the Wi-Fi?

Is the phone app even any good? And does anyone really even use it to control the cooker? Play store reviews for the android version are mixed.

Re: Sous vide
 

Take it for what it's worth, but I don't use the BT/app all that much with my limited cooking with the Anova. The short range, always having to connect when you reopen the app. The one thing i do use it for is to set the timer on the Anova. Easier than on the unit itself.

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So I see this thread and told the wife I want one for Christmas. We shall see what arrives.

Dom....you just keep pushing us down a different slope brother.

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I have the Wi-Fi model. At the time I ordered mine it was $30 cheaper than the Bluetooth model.
I think whether or not it's worth it depends on how you plan on using it.
I'm always monitoring pit and meat temps when I bbq, so doing the same thing with the Anova appeals to me.
If you don't see the need to start it up, monitor it, or access it remotely, than it's probably not worth it.
I personally like the thought of being able to monitor it, but I don't think I'll ever start it remotely.

As far as I know, that is the only difference.
All the specs on the Anova website are the same, and the units look identical
I found this blurb in a review on CNet

Being alerted when the water comes to temp and being able to set the timer are nice features, but the range sucks.
The few times I let the Anova heat the water, I used my Maverick thermometer to alert me since the app can't see the Anova from my lounge.
I haven't seen the bare bones Wi-Fi app Cnet mentioned for android, so I haven't had a chance to even try any of the Wi-Fi features.

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My pleasure, Jay! :D

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I have the Bluetooth model and I use the app all the time -- I use it to set the time and temperature and to get alerts -- the app alerts when the water is at temperature and when the time has completed.

I periodically check the app to verify that the temperature is holding.

I wish that the app would alert me when the temp is close -- the Anova beeps when the water is within 2 or 3 degrees, but the app does not (yet).

The BT model is limited on range, but the extra dollars for the Wi-Fi was not worth it for me as I am generally within BT range -- or not out of range for very long.

I really like the Anova, but for me it's more about being able to cook things during the winter that I would normally grill (and it's too cold or too wet or too windy to grill). I have not yet found a food where the Sous Vide method is better than grilling. Then again, I have only used it twice :)

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Thanks for the info, guys. Just ordered the BT unit to play with.


Dom, we need to talk about that Lang split and if I can get a trailer hitch on a BMW.

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:D

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I have the exact same Anova sous vide appliance, and have done both steaks and chicken in the Anova. I would really like to try a brisket soon, first preparing in the Anova and then smoking at a low temperature.

I have similar issues with the sear. A very hot charcoal grill tends to work well for the finish (red hot coals, 90 seconds on first side, 60 on other).

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Would be interesting to cold smoke the brisket first then SV it.

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Dom all of that looks great! this is something I have wanted to look into.

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doing my first long cook... Chuck at 136 for 48 hours... :banger

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Cannibalism? :D

Contemplating a 72 hour cook of some pork shanks. Problem is I want them for dinner on Sunday. Should've planned better.

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Poor Chuck, never had a chance. :sad

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Did a small 5lb rib roast yesterday.
First time I was really happy with the sear I got in a cast iron pan.
This time I used way more oil. Somewhere between 1/3 and 1/2 an inch.
A little bit more mess, but it rally helped the Maillard reaction along.
Did this a little more well to appease my wife. 134° for 4.5 hours.

http://i867.photobucket.com/albums/a...pscsoncnbd.jpg

http://i867.photobucket.com/albums/a...psmap1p7pj.jpg

I was shocked at the large chunks of fat when I cut into it.
From the outside there was no indication that there would be that much fat.
But it was really easy to just eat around it.

http://i867.photobucket.com/albums/a...psad15uh3j.jpg

Honestly, it was one of the best rib roasts I have made.
I let the roast wet age for close to 60 days, and it really showed in unbelievable tenderness that I have never achieved before.

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^^ Great Stuff ^^ looks awesome and making me hungry

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Hope you ordered early...

http://www.cigarasylum.com/vb/attach...1&d=1450711129

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Wow, Dom! That looks fantastic! I would love to try that, but I might need a bigger pot :)

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Holy shite! That should go into the Funny Pics II thread.

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Did 16 pounds of eye roast for a party Saturday...130 for 30 hours...seasoned well, then vac sealed...minimal post-bath sear as I was slicing thin on deli slicer for sandwiches...the juice in bag went into a stock pot with sweated onions/garlic, some add'l beef stock, and a concentrated "stock base" for an "au jus"...made a great sandwich with horeradish...way better than deli roast beef...
Out of the bag...
http://i313.photobucket.com/albums/l...ps61klhejg.jpg

Sliced...
http://i313.photobucket.com/albums/l...psquzoefpu.jpg

http://i313.photobucket.com/albums/l...psyusnwqet.jpg

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:dr Wow!

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Looks awesome!

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...holy s*** :dr

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What kind of deli slicer do you have?

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A cheap one from craigslist a couple years ago...$25...Buffalo Tools "Sportsman"...for the minimal need it fit the bill perfectly...works great but a b!tch to clean...(and it was only $25)

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Tough to clean is what you get on the lower end. I been wanting to buy a deli slicer for some time, but am waiting to finish my kitchen first. The one's my buddy keeps pushing on my is near 1K; but he claims is worth it...

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The LEM 10" slicer is a really good unit at about half that price.
http://www.lemproducts.com/product/c...n-saws-slicers

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trust me I'm not doing $975 worth of cleaning! :D...if I ever see the need I'll get another unit but for the 1-2x year that I use it it more than serves its purpose which is 1)to give me a good, clean, uniform slice and 2)get back in the box 'til next time

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No photos but I've been using the Anova for the last few days and have been impressed with how meats turn out with this cooking process. I've never really viewed boneless skinless chicken breast as good for much other than chucking into a soup or drowning under a sauce to cover it up, until now. Was also quite impressed by how it took a thin, cheap ribeye from Safeway (generic mid-tier supermarket w/ average quality) and turned it into something quite edible, which is unusual for their meats IMO.

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That one looks pretty good. Do you own it?

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Dom can you explain the wet aging process? sounds interesting.:)

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I'm waiting for it to ship, they've been back ordered for a while now.

A friend has one, I've used it, I think it's a nice slicer. It's not a Hobart, but it's also not carrying the $2500+ price tag of a Hobart.

I currently have a 7" Deni that I bought in near new condition for around $6 in a thrift store a few years ago. It works, but I'm not thrilled with it. Lots of little gripes about it that might not be an issue to anyone else but me, the big catch is that I find myself discarding the safety guard and food pusher all too often, and I fear that the next time I cut myself with it because of this, I might not be so lucky as to only need a few closure strips or sutures.

Re: Sous vide
 

I have this slicer from Cabelas - http://www.cabelas.com/product/CABEL...3893716&rid=20

Works well if you don't want to step up to the price of the LEM. Not to bad to clean and does a good job.

Re: Sous vide
 

So I have a rib eye setup for dinner in the sous vide. I plan to cook the steak at 132* for about 4 hours just to see what a 4 hour bath will do.

But, I also have snow peas and carrots. From what I've read, they need to be cooked at about 184. The two recipes I have looked at call for about 45-50 minutes. I can't, of course, put the meat and veggies in the same water bath.

Suggestions? Putting the veggies in the lower temp bath and letting them go with a pan fry at the end doesn't seem to buy me much. I'd love to hear what others are doing.

No - throwing the veggies away and having more steak is not in the cards.

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There was something I was cooking the other day at 150F. I put some small potatoes in a separate bag and tossed those in the water also, despite the recipe Anova app calling for 190 (1 hr). I ended up leaving them in for about 2-1/2 hrs at 150 and they were almost raw when I took them out.

YMMV.

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Time for another Anova! :D

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that's my suspicion. Thanks for being the guinea pig, Adam!

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No problemo. :tu

How thick is the ribeye steak that you are planning on cooking for 4 hours? I'm curious to hear how that one works out.