Sous vide

[Flynnster]

I've been eyeing these things for a couple of years, since the first reasonably priced ones came out, it's on the christmas list now.

[CigarNut]

Hey Dom, do you have any recommendations for a Sous Vide cookbook?

[Chainsaw13]

Originally Posted by CigarNut

Hey Dom, do you have any recommendations for a Sous Vide cookbook?

I've just been using google. If you can think it up, likely it's been done. SeriousEats.com also teamed up with Anova and has a nice guide/app that you can download to your phone.

[jonumberone]

Originally Posted by T.G

Food looks awesome in the photos, Dom.

This is a process I've never experimented with; so the main thing about the finished product with the sous vide method is no loss of moisture in the food, an extreme tenderness from the long low temp cook where you let enzymes do what they are supposed to do and then combining that with a maillard reaction for the outside texture that normally wouldn't be possible to combine with that level of moisture, doneness or rarity of the meat?

Exactly, Adam.
There are certain things that I wouldn't know how to achieve if it weren't for the sous vide method.
Brisket, cooked medium rare, yet as tender as if it was cooked to an internal temp of 200, with less loss of moisture, is one example.
The main draw for me was the red meat, and the edge to edge level of doneness.

Originally Posted by CigarNut

Hey Dom, do you have any recommendations for a Sous Vide cookbook?

Michael, sorry, I don't.
I don't have one and have never even looked at one
I mainly use a time and temp guide to figure out how long to cook things and then pair it with things I know how to make.
I also have used the Anova app on my phone for inspiration, but haven't tried any of their exact recipes.

[T.G]

Thanks Dom, that gives me some things to think about. Much appreciated for the explanation.

[Brlesq]

Now I'm hungry . . .

[BigAsh]

Looking good my brother...glad you're enjoying...I'm still having a blast with mine!...I'll be doing a tenderloin roast on Saturday, yours looked "inspirational"! ...when I sear I find a little butter goes a long way in "crust" development...and, most importantly, you've upped your garnish game big time...sale on rosemary?

[markem]

Amazing Dom. And is all looks small enough so that you can put it and you on a plane and come out here to smoke my cigars for a bit.

Just a suggestion.

[mosesbotbol]

Originally Posted by BigAsh

Looking good my brother...glad you're enjoying...I'm still having a blast with mine!...I'll be doing a tenderloin roast on Saturday, yours looked "inspirational"! ...when I sear I find a little butter goes a long way in "crust" development...and, most importantly, you've upped your garnish game big time...sale on rosemary?

Try using lard or duck fat, both are actually "healthy" choices and have a higher flash point than butter.

[DBall]

The Bluetooth only one is on sale at the anova site for $129. The BT and Wifi one is $199. There's no wifi capability on the app side yet, but if you're going to be in the house while cooking, BT only is sufficient.

[357]

Saved to my wish list. Thanks Dom, like I need another rabbit hole to dive into.

[CigarNut]

The Anova is on sale right now from the manufacturer for $129 with free domestic shipping.

http://anovaculinary.com/2015-holida...holiday%20sale

[massphatness]

First shot at sous vide. Really happy with the color of the tenderloin. Need to practice my searing technique a bit, but overall: pleased with the result.

[markem]

What did you use for the sear, Vin? I hear that cast iron is preferred.

Also, did you put any butter in the cooking bag? Seems to be the thing for steaks but am not really certain what it can really do for larger cuts.

[AdamJoshua]

I was reading up on the add fats to the bag and found this

I've seen recipes that recommend adding fat to the bag, though none that offer plausible reasons for doing so. I decided to test whether or not it adds anything to the process by cooking three steaks side by side: one with nothing added to the bag, one with olive oil, and one with butter. I also repeated the test with some thyme sprigs and garlic added to each bag.

Intuitively you may think that adding a flavorful fat like butter or olive oil will in turn help create a more flavorful steak, but in fact it turns out that you achieves the opposite goal: it dilutes flavor. Fat-soluble flavor compounds dissolve in the melted butter or oil and end up going down the drain later.

Interestingly I have also read that you might not get the sear you want from just a cast iron and a popular finish after the cast iron is to touch it up with a torch.

[massphatness]

Originally Posted by markem

What did you use for the sear, Vin? I hear that cast iron is preferred.

Also, did you put any butter in the cooking bag? Seems to be the thing for steaks but am not really certain what it can really do for larger cuts.

Cast iron skillet for the sear, but I don't think I got it hot enough

No butter in the bag - the recipe I was following recommended against it. I did use a touch of butter during the sear though.

[jonumberone]

I've read the same thing about fats that Adam did, and have never added any to the bag.
I added a few sprigs of Rosemary to the lamb rack, and a few sprigs of thyme to the tenderloin, but honestly, it didn't seem to add any flavor to the larger cuts of meat.
Adding rosemary and garlic to the pork chops made a huge difference.

I'm right there with you on the sear, Vin. It's a work in progress.
I always get the pan screaming hot, and I'm still not happy.
I'm starting to wonder if my sear is fine, but it just suffers from comparison to a traditionally cooked steak?
I asked my wife for the searzall for Christmas. I'm hoping it's a game changer.

Tried out my first recipe from the Anova app yesterday; Cream of Celery Soup.
I chose it simply because we had an abundance of celery left over from the holiday.
It was simple enough. Throw all of the ingredients into the bag, cook, and puree.
It was really tasty.

[markem]

Great soup idea, Dom!

My friend who has a commercial sous vide machine tells me that something like the searzall is a requirement for a good exterior on steaks. Kinda complicated, if ask me.

[Chainsaw13]

In case anyone is interested in picking up the Anova unit, Amazon has the Bluetooth version for $159 and the Wifi version for $199.

[jonumberone]

Originally Posted by Chainsaw13

In case anyone is interested in picking up the Anova unit, Amazon has the Bluetooth version for $159 and the Wifi version for $199.

Actually Anova has $50 off the Bluetooth version and it can be had for $129 here