Sous vide - Page 16

Bill86 · 07-10-2016, 04:38 PM

Kinda funny I just watched that video today. I really need to order a searzall. So far steaks, chuck roast, pork butt, chicken breasts, Italian sausage, and chicken tacos. Very solid cooking choice for that on-the-go lifestyle. Lots of food, no time spent actually cooking.

I think as usual my go to is chicken, cheap and easy.

jonumberone · 07-10-2016, 08:13 PM

Nice to see you're enjoying it, Bill.

I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side.
Came out fantastic.

I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out.
I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting.

Bill86 · 07-11-2016, 08:09 AM

Was worth it. I need to get a bigger water bath and try some longer cooks. Really wanting to do a ham and beef tenderloin.

The sausage and burgers are quite fantastic. Did another 5 pounds of chicken yesterday

Bill86 · 07-12-2016, 06:50 PM

Need advice 12 quart rubbermade
https://www.amazon.com/dp/B000R8JOUC?psc=1

Or

26 quart
https://www.amazon.com/LIPAVI-Contai...P34HKXZ5T961PZ

Or both I guess?

Chainsaw13 · 07-12-2016, 08:10 PM

I would say both Bill, if you can afford them. No sense heating all the water in the larger tub if you're doing smaller cooks.

CigarNut · 07-12-2016, 09:13 PM

Quote:

Originally Posted by Bill86

Need advice 12 quart rubbermade
https://www.amazon.com/dp/B000R8JOUC?psc=1

Or

26 quart
https://www.amazon.com/LIPAVI-Contai...P34HKXZ5T961PZ

Or both I guess?

I have the second -- the LIPAVI. I also purchased the lid (https://www.amazon.com/C20L-AP-LIPAV...EC5XZWR4BA3QJE), which is cut to fit the Annova. It has worked out well and it is the only sous vide container I use now. I am very happy with it.

jonumberone · 07-13-2016, 05:30 AM

I would go with the Lipavi as well. The larger container will give you the ability to do larger cuts and more capacity, which is never a bad in my eyes

I have the 4.75 qt Cambro here.
I modified the lid myself. Modifying the lid was truly one of the hardest things I've ever had to accomplish in life.
Had there been a brand available with a pre-cut lid at the time, I would've ordered it.
I do have a Lipavi sous vide rack which I love.

T.G · 07-13-2016, 07:43 AM

Quote:

Originally Posted by Bill86

Need advice 12 quart rubbermade
https://www.amazon.com/dp/B000R8JOUC?psc=1

Or

26 quart
https://www.amazon.com/LIPAVI-Contai...P34HKXZ5T961PZ

Or both I guess?

Get a cooler, cut a whole in the lid. Not pretty, but very effective. You can go way over the rated 20 quart capacity if you charge with pre-heated water, the insulation makes it very easy for the machine to keep up with the larger bath size.

20+ lbs of tri-tip in a 56 (? 60?) quart cooler:
http://www.cigarasylum.com/vb/showth...11#post2084911

Chainsaw13 · 07-13-2016, 08:21 AM

Genius idea Adam.

T.G · 07-28-2016, 07:17 AM

Just curious, anyone here getting hit by the random temperature increase bug?

icehog3 · 07-28-2016, 02:26 PM

Had my first Sous vide steak, a filet, thanks to Vin. Wow!

Bill86 · 07-30-2016, 07:39 PM

Sous vide steak is phenomenal. I finally bought a vacuum sealer, ziplock bags were way too much of a PITA.

StuartIsRelaxed · 09-25-2016, 08:21 PM

Oh wow this thread is fantastic! My first post and this is right up my alley.

So a few suggestions for everyone!

Typically you put olive oil in a bag with your meat to help the meat keep it's shape. It helps prevent those wrinkles from the bags. Also if you put something like rosemary in it it should help that flavor infuse with the meat.

My second suggestion for you to is to pre-sear your raw meat before tossing it into your vacuum bag. You may think this bizarre but take a moment to think it through with me here. When you sear first you are causing the outside of the meat to go through the maillard reaction, which is the browning and the tastyness that you get when you finish it on a hot pan. When you sear first, you are letting the meat marinate in the maillard flavor for the entire duration of the cook, and since it is in a vacuum that flavor is also drawn deeper into the meat as well. Try it out next time!

Third suggestion is, if you are like me you are cooking this way a lot! and that means that you'll be going through a ton of vacuum sealer bags. I found a discount buyer's club for bags and rolls, you may want to sign up and stock up like I do when I get sale notifications. The site is here. I found out about it when I was reading about different vacuum sealers when trying to figure out which one to buy.

Jo, all your pictures made me flood my house with drool. Damn you! All that food looks so good.

croatan · 11-21-2016, 08:59 AM

Largely thanks to this thread, I got myself an Anova yesterday and tried it out for the first time last night. I did four pretty thick ribeyes at 129 for a little under an hour (two with some rosemary and garlic sealed up in there) and then seared them on cast iron with a little oil and garlic butter. Turned out great. Nice crust and medium-rare throughout. I'm really looking forward to playing around with this thing. Planning on doing some turkey breast in there for Thanksgiving.

DBall · 11-21-2016, 12:53 PM

Quote:

Originally Posted by croatan

Planning on doing some turkey breast in there for Thanksgiving.

That's how I did Thanksgiving last year. Came out super good!

Brlesq · 11-21-2016, 03:33 PM

I did NY Strip steaks yesterday with the Anova. I rarely order a strip steak when we go out because they are a bit on the tough side, but 5 hours in the sous vide @ 130 and they were almost cut-with-a-fork tender (and a beautiful medium rare)

CigarNut · 11-21-2016, 05:02 PM

Annova is having a Black Friday sale: $99 -- a very good price...

Brlesq · 11-21-2016, 06:49 PM

Quote:

Originally Posted by CigarNut

Annova is having a Black Friday sale: $99 -- a very good price...

Yes, but that is the Bluetooth model and not the Wifi model. There is a difference in wattage and range. Just a consideration to make sure its the right one for your needs.

Chainsaw13 · 11-21-2016, 07:15 PM

Quote:

Originally Posted by DBall

That's how I did Thanksgiving last year. Came out super good!

Same here. Look up the recipe on Serious Eats. That's what I did. Never went over 145°F. Best turkey breast I've had.

CigarNut · 11-22-2016, 11:07 AM

Quote:

Originally Posted by Brlesq

Yes, but that is the Bluetooth model and not the Wifi model. There is a difference in wattage and range. Just a consideration to make sure its the right one for your needs.

I have the Bluetooth model and have been very happy with it.

07-10-2016, 04:38 PM	#301
Bill86 Snob Join Date: Jul 2010 First Name: Bill Posts: 6,704 Trading: (67)	Re: Sous vide Kinda funny I just watched that video today. I really need to order a searzall. So far steaks, chuck roast, pork butt, chicken breasts, Italian sausage, and chicken tacos. Very solid cooking choice for that on-the-go lifestyle. Lots of food, no time spent actually cooking. I think as usual my go to is chicken, cheap and easy. __________________ I'm drunk......but I'll get drunker! - Doug Stanhope

07-10-2016, 08:13 PM	#302
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Nice to see you're enjoying it, Bill. I did a 8-9lb Rib roast yesterday. 10 hours @ 132°. Finished in the broiler for 5 min a side. Came out fantastic. I haven't been experimenting much with the Anova of late. Lot's of the same old, same old going in, and the same old, same old perfect results coming out. I really wan't to do burgers, and give sausage a try. Every time I make either, I forget I want to sous vide them, throw them on the grill, then kick myself for forgetting. __________________ Sex junkie looking for a dealer

07-11-2016, 08:09 AM	#303
Bill86 Snob Join Date: Jul 2010 First Name: Bill Posts: 6,704 Trading: (67)	Re: Sous vide Was worth it. I need to get a bigger water bath and try some longer cooks. Really wanting to do a ham and beef tenderloin. The sausage and burgers are quite fantastic. Did another 5 pounds of chicken yesterday __________________ I'm drunk......but I'll get drunker! - Doug Stanhope

07-12-2016, 06:50 PM	#304
Bill86 Snob Join Date: Jul 2010 First Name: Bill Posts: 6,704 Trading: (67)	Re: Sous vide Need advice 12 quart rubbermade https://www.amazon.com/dp/B000R8JOUC?psc=1 Or 26 quart https://www.amazon.com/LIPAVI-Contai...P34HKXZ5T961PZ Or both I guess? __________________ I'm drunk......but I'll get drunker! - Doug Stanhope

07-12-2016, 08:10 PM	#305
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: Sous vide I would say both Bill, if you can afford them. No sense heating all the water in the larger tub if you're doing smaller cooks. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-13-2016, 05:30 AM	#307
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide I would go with the Lipavi as well. The larger container will give you the ability to do larger cuts and more capacity, which is never a bad in my eyes I have the 4.75 qt Cambro here. I modified the lid myself. Modifying the lid was truly one of the hardest things I've ever had to accomplish in life. Had there been a brand available with a pre-cut lid at the time, I would've ordered it. I do have a Lipavi sous vide rack which I love. __________________ Sex junkie looking for a dealer

07-13-2016, 08:21 AM	#309
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,176 Trading: (96)	Re: Sous vide Genius idea Adam. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-28-2016, 07:17 AM	#310
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Just curious, anyone here getting hit by the random temperature increase bug?

07-28-2016, 02:26 PM	#311
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,261 Trading: (60)	Re: Sous vide Had my first Sous vide steak, a filet, thanks to Vin. Wow! __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

07-30-2016, 07:39 PM	#312
Bill86 Snob Join Date: Jul 2010 First Name: Bill Posts: 6,704 Trading: (67)	Re: Sous vide Sous vide steak is phenomenal. I finally bought a vacuum sealer, ziplock bags were way too much of a PITA. __________________ I'm drunk......but I'll get drunker! - Doug Stanhope

09-25-2016, 08:21 PM	#313
StuartIsRelaxed Just in from the Storm Join Date: Sep 2016 Posts: 7 Trading: (0)	Re: Sous vide Oh wow this thread is fantastic! My first post and this is right up my alley. So a few suggestions for everyone! Typically you put olive oil in a bag with your meat to help the meat keep it's shape. It helps prevent those wrinkles from the bags. Also if you put something like rosemary in it it should help that flavor infuse with the meat. My second suggestion for you to is to pre-sear your raw meat before tossing it into your vacuum bag. You may think this bizarre but take a moment to think it through with me here. When you sear first you are causing the outside of the meat to go through the maillard reaction, which is the browning and the tastyness that you get when you finish it on a hot pan. When you sear first, you are letting the meat marinate in the maillard flavor for the entire duration of the cook, and since it is in a vacuum that flavor is also drawn deeper into the meat as well. Try it out next time! Third suggestion is, if you are like me you are cooking this way a lot! and that means that you'll be going through a ton of vacuum sealer bags. I found a discount buyer's club for bags and rolls, you may want to sign up and stock up like I do when I get sale notifications. The site is here. I found out about it when I was reading about different vacuum sealers when trying to figure out which one to buy. Jo, all your pictures made me flood my house with drool. Damn you! All that food looks so good.

11-21-2016, 08:59 AM	#314
croatan Missing Peter Join Date: Oct 2008 First Name: James Location: la Vuelta Abajo Posts: 3,727 Trading: (6)	Re: Sous vide Largely thanks to this thread, I got myself an Anova yesterday and tried it out for the first time last night. I did four pretty thick ribeyes at 129 for a little under an hour (two with some rosemary and garlic sealed up in there) and then seared them on cast iron with a little oil and garlic butter. Turned out great. Nice crust and medium-rare throughout. I'm really looking forward to playing around with this thing. Planning on doing some turkey breast in there for Thanksgiving. __________________ Fumo ergo sum.

11-21-2016, 03:33 PM	#316
Brlesq Carpe cigar! Join Date: May 2012 First Name: Bruce Location: Upstate NY Posts: 1,024 Trading: (17)	Re: Sous vide I did NY Strip steaks yesterday with the Anova. I rarely order a strip steak when we go out because they are a bit on the tough side, but 5 hours in the sous vide @ 130 and they were almost cut-with-a-fork tender (and a beautiful medium rare) __________________ Hey! How come "Habana" is written on here with a Sharpie ?!?

11-21-2016, 05:02 PM	#317
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Annova is having a Black Friday sale: $99 -- a very good price... __________________ 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.