Sous vide

jonumberone · 11-30-2015, 08:26 AM

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.

jonumberone · 11-30-2015, 08:26 AM

Next up I tried a rack of lamb.
Seasoned with salt & pepper. I also through in a couple sprigs of Rosemary
Cooked at 130° for 2.5 hours

Second try, still not the greatest sear.
I was even more apprehensive with the more delicate lamb than with the steaks.
Again, I think I could've seared longer without jeopardizing the interior.

Next up some eggs for breakfast.
Cooked in their shells @ 167° for 14 min.
Served over some Pulled Pork Hash I made with some leftovers.
The yolk had custard like consistency. I prefer it more runny.
After some more reading I'm going to try 163° next time.

Sous vide shrimp was the next attempt.
Seasoned with smoked sea salt, pepper and cooked with EVOO in the bag.
14 minutes @ 149°
Finished in a cast iron skillet with butter and a dash of Cajun seasoning for about 1 min.
Served over yellow corn grits.
Everything came out perfect on this one!

jonumberone · 11-30-2015, 08:26 AM

Same day, this time for dinner, I took a shot at Beef Tenderloin.
Seasoned with salt, pepper, and sprigs of thyme.
Cooked @ 130° for 90 min
Finished in cast iron skillet

Better sear this time, but still not perfect.
The carrots here were also cooked sous vide.
Tried to cook them in bourbon and maple syrup.
They were a fail. Cooked to perfection but the bourbon maple sauce was really bitter.
I need to work on the ratios for that one.

jonumberone · 11-30-2015, 08:27 AM

I finally moved on to some white meat
Pork Chops seasoned with salt, pepper, fresh peeled garlic and Rosemary.
Served over sauteed cabbage and some sauteed apples on the side.
140° for 45 minutes. Finished, also, in cast iron.

These were the perfect pork chops!
Wonderfully moist and tender.
I was finally 100% happy with the sear I got, too!

Lastly I moved onto a 50oz ribeye steak.
I don't think the pics do it justice. This was a massive hunk of a steak!
Simple salt & pepper seasoning.
Again, 132° for 90 min. This time I finished over charcoal.

Just amazing!
I would've never been able to cook a steak like this, this well, without the sous vide method.

Chainsaw13 · 11-30-2015, 08:45 AM

Awesome job on the cooking Dom. I have the same IC. So far I've only done a few items, eggs, steak and a boned out turkey breast. The turkey was amazingly good. 145F for 4 hours. Juicy, tender, just perfect.

massphatness · 11-30-2015, 09:13 AM

Been watching your posts on instagram, and pulled the trigger on an Innova.

Does the Cambro container add anything besides a coolness factor and the ability to see the bag of meat?

Chainsaw13 · 11-30-2015, 09:15 AM

Quote:

Originally Posted by massphatness

Does the Cambro container add anything besides a coolness factor and the ability to see the bag of meat?

My guess would be size of items you could put into it. I use a 12qt stock pot right now. I didn't have any issues with space when doing the turkey breast, but that's about as large of an item I'd want to put in there.

Chainsaw13 · 11-30-2015, 09:16 AM

Hey Dom, I'm thinking of picking up one of these for the searing process.

http://www.amazon.com/Searzall-Torch...keywords=anova

jonumberone · 11-30-2015, 10:09 AM

Quote:

Originally Posted by massphatness

Been watching your posts on instagram, and pulled the trigger on an Innova.

Does the Cambro container add anything besides a coolness factor and the ability to see the bag of meat?

The size of the piece of meat is one reason.
Another was the lid.
I modified the lid to fit the Anova.
The lid will help reduce evaporation on really long cooks.
I did some beef ribs for 53hrs and didn't have to add any water to the container.

Quote:

Originally Posted by Chainsaw13

Hey Dom, I'm thinking of picking up one of these for the searing process.

http://www.amazon.com/Searzall-Torch...keywords=anova

This is already on my list for Santa!

T.G · 12-21-2015, 09:20 AM

Quote:

Originally Posted by Chainsaw13

Hey Dom, I'm thinking of picking up one of these for the searing process.

http://www.amazon.com/Searzall-Torch...keywords=anova

Hope you ordered early...

Chainsaw13 · 12-21-2015, 09:46 AM

Quote:

Originally Posted by T.G

Hope you ordered early...

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

BigAsh · 12-21-2015, 10:04 AM

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...

Sliced...

markem · 12-21-2015, 10:06 AM

Quote:

Originally Posted by BigAsh

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...

Wow!

mosesbotbol · 12-21-2015, 02:11 PM

Quote:

Originally Posted by BigAsh

...I was slicing thin on deli slicer for sandwiches...

What kind of deli slicer do you have?

mosesbotbol · 11-30-2015, 09:52 AM

My friend is a master at this method and has been doing it almost a decade. He'll keep the meat in there much longer than you do, but does the same basic method.

Maybe your pan is not hot enough for the sear? The charcoal worked, so maybe it's temp related

jonumberone · 11-30-2015, 10:24 AM

Quote:

Originally Posted by mosesbotbol

Maybe your pan is not hot enough for the sear? The charcoal worked, so maybe it's temp related

The pan was plenty hot. I think it was more about being gun shy.
The charcoal worked, but it was extremely hot.
Rather than light the grill to sear off one steak, I lit a charcoal chimney and placed a grill grate on top.
When I was finally ready to put the stake on the grates were glowing red.

G G · 11-30-2015, 09:53 AM

I believe I will have to get me one of them there devices.

stearns · 11-30-2015, 10:12 AM

A puddle of drool, right here in front of me. This stuff looks amazing Dom, as soon as I find myself with enough time to properly go down the sous vide rabbit hole I'm gonna pick up a system like this, right now I think I would only use it a few times before it becomes an expensive toy in the cabinet

CigarNut · 11-30-2015, 10:14 AM

Very cool, Dom!

What did you finally work out a for good sear?

AdamJoshua · 11-30-2015, 11:05 AM

I really like to sear my steaks in cast iron by first heating up a bit of olive oil starting the sear and then dumping in a couple tablespoons of butter to baste and finish the sear. Has never failed me and you get that little bit of caramelization to the meat. That being said I'm pretty sure everyone does it the same way. -P

The steaks look fantastic by the way.

11-30-2015, 08:26 AM	#1
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	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. __________________ Sex junkie looking for a dealer

11-30-2015, 08:26 AM	#2
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Next up I tried a rack of lamb. Seasoned with salt & pepper. I also through in a couple sprigs of Rosemary Cooked at 130° for 2.5 hours Second try, still not the greatest sear. I was even more apprehensive with the more delicate lamb than with the steaks. Again, I think I could've seared longer without jeopardizing the interior. Next up some eggs for breakfast. Cooked in their shells @ 167° for 14 min. Served over some Pulled Pork Hash I made with some leftovers. The yolk had custard like consistency. I prefer it more runny. After some more reading I'm going to try 163° next time. Sous vide shrimp was the next attempt. Seasoned with smoked sea salt, pepper and cooked with EVOO in the bag. 14 minutes @ 149° Finished in a cast iron skillet with butter and a dash of Cajun seasoning for about 1 min. Served over yellow corn grits. Everything came out perfect on this one! __________________ Sex junkie looking for a dealer

11-30-2015, 08:26 AM	#3
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Same day, this time for dinner, I took a shot at Beef Tenderloin. Seasoned with salt, pepper, and sprigs of thyme. Cooked @ 130° for 90 min Finished in cast iron skillet Better sear this time, but still not perfect. The carrots here were also cooked sous vide. Tried to cook them in bourbon and maple syrup. They were a fail. Cooked to perfection but the bourbon maple sauce was really bitter. I need to work on the ratios for that one. __________________ Sex junkie looking for a dealer

11-30-2015, 08:27 AM	#4
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide I finally moved on to some white meat Pork Chops seasoned with salt, pepper, fresh peeled garlic and Rosemary. Served over sauteed cabbage and some sauteed apples on the side. 140° for 45 minutes. Finished, also, in cast iron. These were the perfect pork chops! Wonderfully moist and tender. I was finally 100% happy with the sear I got, too! Lastly I moved onto a 50oz ribeye steak. I don't think the pics do it justice. This was a massive hunk of a steak! Simple salt & pepper seasoning. Again, 132° for 90 min. This time I finished over charcoal. Just amazing! I would've never been able to cook a steak like this, this well, without the sous vide method. __________________ Sex junkie looking for a dealer

11-30-2015, 08:45 AM	#5
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: Sous vide Awesome job on the cooking Dom. I have the same IC. So far I've only done a few items, eggs, steak and a boned out turkey breast. The turkey was amazingly good. 145F for 4 hours. Juicy, tender, just perfect. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

11-30-2015, 09:13 AM	#6
massphatness Where's my buffaloooo ... Join Date: Oct 2008 First Name: Vin Location: MassHolia Posts: 12,690 Trading: (206)	Re: Sous vide Been watching your posts on instagram, and pulled the trigger on an Innova. Does the Cambro container add anything besides a coolness factor and the ability to see the bag of meat? __________________ *Help Support The Navy SEAL Foundation: HERE*

11-30-2015, 09:16 AM	#8
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,198 Trading: (96)	Re: Sous vide Hey Dom, I'm thinking of picking up one of these for the searing process. http://www.amazon.com/Searzall-Torch...keywords=anova __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-21-2015, 10:04 AM	#12
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Sous vide 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... Sliced... __________________ Keith

11-30-2015, 09:52 AM	#15
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Sous vide My friend is a master at this method and has been doing it almost a decade. He'll keep the meat in there much longer than you do, but does the same basic method. Maybe your pan is not hot enough for the sear? The charcoal worked, so maybe it's temp related __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

11-30-2015, 09:53 AM	#17
G G BR549 Join Date: Oct 2008 First Name: Greg Location: Taylor, FL. Posts: 12,730 Trading: (10)	Re: Sous vide I believe I will have to get me one of them there devices.

11-30-2015, 10:12 AM	#18
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,391 Trading: (50)	Re: Sous vide A puddle of drool, right here in front of me. This stuff looks amazing Dom, as soon as I find myself with enough time to properly go down the sous vide rabbit hole I'm gonna pick up a system like this, right now I think I would only use it a few times before it becomes an expensive toy in the cabinet __________________ "Ignoring all the racket of conventional reality" - Keller Williams

11-30-2015, 10:14 AM	#19
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Very cool, Dom! What did you finally work out a for good sear? __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.

11-30-2015, 11:05 AM	#20
AdamJoshua Article 4 Free Inhabitant Join Date: Jan 2013 First Name: The Other Adam Location: Satellite Beach Posts: 14,787 Trading: (40)	Re: Sous vide I really like to sear my steaks in cast iron by first heating up a bit of olive oil starting the sear and then dumping in a couple tablespoons of butter to baste and finish the sear. Has never failed me and you get that little bit of caramelization to the meat. That being said I'm pretty sure everyone does it the same way. -P The steaks look fantastic by the way.

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Hybrid Mode Switch to Threaded Mode