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12-14-2015, 07:23 AM | #61 |
Møøse bites can be nasty
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Re: Sous vide
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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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
12-14-2015, 10:08 AM | #62 |
That's a Corgi
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Re: Sous vide
I hear my buddy say this part a lot.
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Port Wine & Claret | British Cars | Welsh Corgi's |
12-15-2015, 09:29 AM | #63 |
Grrrrrr
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Re: Sous vide
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. |
12-15-2015, 09:54 AM | #64 | |
Møøse bites can be nasty
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Re: Sous vide
Quote:
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
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12-15-2015, 11:51 AM | #65 |
En búsqueda.....
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Re: Sous vide
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. |
12-15-2015, 01:09 PM | #66 | |||
Raw Dog
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Re: Sous vide
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. Quote:
All the specs on the Anova website are the same, and the units look identical I found this blurb in a review on CNet Quote:
Quote:
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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12-15-2015, 01:23 PM | #67 |
Raw Dog
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Re: Sous vide
My pleasure, Jay!
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Sex junkie looking for a dealer |
12-15-2015, 02:32 PM | #68 |
F*ck Cancer!
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Re: Sous vide
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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12-16-2015, 08:07 AM | #70 |
Raw Dog
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Re: Sous vide
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Sex junkie looking for a dealer |
12-17-2015, 08:48 PM | #71 |
Fell ROTT
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Re: Sous vide
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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If I had something smart to say, I would definitely put it here. |
12-18-2015, 06:27 AM | #72 |
That's a Corgi
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Re: Sous vide
Would be interesting to cold smoke the brisket first then SV it.
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Port Wine & Claret | British Cars | Welsh Corgi's |
12-18-2015, 08:35 AM | #73 |
Infecting Via PM
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Re: Sous vide
Dom all of that looks great! this is something I have wanted to look into.
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12-18-2015, 07:06 PM | #75 |
Møøse bites can be nasty
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Re: Sous vide
Cannibalism?
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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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, 07:35 AM | #77 |
Raw Dog
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Re: Sous vide
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. 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. 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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12-21-2015, 09:20 AM | #79 | |
Grrrrrr
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Re: Sous vide
Quote:
Hope you ordered early... |
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12-21-2015, 09:33 AM | #80 | |
F*ck Cancer!
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Re: Sous vide
Quote:
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