Sous vide - Page 16

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?

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.

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 · 07-12-2016, 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.

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.

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!

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 · 11-21-2016, 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.

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.

croatan · 11-23-2016, 09:53 AM

I tried burgers for lunch yesterday (45 minutes at 124, then sear). Sear wasn't the best and I thought they were maybe a little overcooked, but not bad overall. I also didn't season them as heavily as I usually do. Will try again and am once again reminded that I should grind my own meat.

Then did NY strips for dinner and artichokes for appetizers. After over an hour at 183 (recommendation I found online), the artichokes weren't even close to being ready, so those were kind of a fail. The strips, though, were delicious. 126.5 for 50 minutes and then got a good cast iron sear on them. Again felt like they could have been cooked to just a slightly lower temperature, though.

I also tried some carrots with butter, garlic, and brown sugar. 184 for an hour and then finished for a couple minutes over high heat in their juices. I didn't think much about them, but my wife really liked them, so that's something.

I'm definitely digging this thing, but there's just so much to experiment with and learn--it's a fun process.

jonumberone · 11-23-2016, 10:16 AM

I haven't had much luck with veggies either. I can get them cooked well enough, but I don't really see any benefit to doing them sous vide vs other methods. I also find the cook times to be inconsistent. Sometimes they're perfect, sometimes raw, and sometimes overdone using the same time and temp as the last try. So I don't bother anymore. I don't see a reason to crank up the temp to 190 if I'm not satisfied with the results.

The success I've had with vegetables has been doing them in soups.
I've done cream of artichoke, asparagus, broccoli, celery, cauliflower, and mushroom soups with great success. I also did a sweet potato and andouille soup that was terrific.

pnoon · 11-28-2016, 09:17 AM

Time to re-read this entire thread.

Amazon laid waste to my kitchen yesterday. A generous friend sent me an Anova Precision Cooker yesterday along with an accessory. Time to jump in with both feet.

croatan · 11-28-2016, 11:05 AM

Quote:

Originally Posted by pnoon

Time to re-read this entire thread.

Amazon laid waste to my kitchen yesterday. A generous friend sent me an Anova Precision Cooker yesterday along with an accessory. Time to jump in with both feet.

Very cool, Peter!

I did seven big prime filets with it last night. An hour at 122 with a little garlic and rosemary and then cast iron seared with some oil and butter basting action. They were fantastic (though they should be for what those steaks cost). Raves all around. And I was much happier with the internal done-ness (or lack thereof) than before, so I think I'm finally getting close to finding the cooking temp I want for steaks.

07-12-2016, 06:50 PM	#1
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	#4
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 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	#5
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	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 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	#7
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	#8
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 71,305 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	#9
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	#10
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	#11
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, 05:02 PM	#14
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.

11-23-2016, 09:53 AM	#17
croatan Missing Peter Join Date: Oct 2008 First Name: James Location: la Vuelta Abajo Posts: 3,727 Trading: (6)	Re: Sous vide I tried burgers for lunch yesterday (45 minutes at 124, then sear). Sear wasn't the best and I thought they were maybe a little overcooked, but not bad overall. I also didn't season them as heavily as I usually do. Will try again and am once again reminded that I should grind my own meat. Then did NY strips for dinner and artichokes for appetizers. After over an hour at 183 (recommendation I found online), the artichokes weren't even close to being ready, so those were kind of a fail. The strips, though, were delicious. 126.5 for 50 minutes and then got a good cast iron sear on them. Again felt like they could have been cooked to just a slightly lower temperature, though. I also tried some carrots with butter, garlic, and brown sugar. 184 for an hour and then finished for a couple minutes over high heat in their juices. I didn't think much about them, but my wife really liked them, so that's something. I'm definitely digging this thing, but there's just so much to experiment with and learn--it's a fun process. __________________ Fumo ergo sum.

11-23-2016, 10:16 AM	#18
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide I haven't had much luck with veggies either. I can get them cooked well enough, but I don't really see any benefit to doing them sous vide vs other methods. I also find the cook times to be inconsistent. Sometimes they're perfect, sometimes raw, and sometimes overdone using the same time and temp as the last try. So I don't bother anymore. I don't see a reason to crank up the temp to 190 if I'm not satisfied with the results. The success I've had with vegetables has been doing them in soups. I've done cream of artichoke, asparagus, broccoli, celery, cauliflower, and mushroom soups with great success. I also did a sweet potato and andouille soup that was terrific. __________________ Sex junkie looking for a dealer

11-28-2016, 09:17 AM	#19
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Time to re-read this entire thread. Amazon laid waste to my kitchen yesterday. A generous friend sent me an Anova Precision Cooker yesterday along with an accessory. Time to jump in with both feet. __________________ Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are. -John Wooden