Sous vide - Page 18

pnoon · 11-30-2016, 03:52 PM

Another noob question.

Preheat the water before adding the food? Most recipes I've seen say to do this. But I trust you guys more.

And an observation.
Using the app on the phone to set time, temp, and start the unit seems pointless unless one puts the food in a room temp water bath for an extended period and then wants to start the process without getting up and without preheating. And I've seen no mention of how much time to add for preheating.

CigarNut · 11-30-2016, 06:37 PM

The timer does not start until the water is at the desired temp. I always heat the water before adding my food.

pnoon · 11-30-2016, 07:47 PM

First cook is done. And I'm quite pleased.

Did a large boneless skinless chicken breast. It was already in the foodsaver bag with no herbs or seasoning. Also had a a 1-1.25" thick boneless pork loin chop that I used a dry rub on.
Cooked both at 145 for 90 minutes. Added salt and pepper to the chicken. Finished in a cast iron skillet.

The pork chop was tender and flavorful. Certainly not dry but not as juicy as I had expected. Maybe dial it down to 135-140 next time.
The chicken was fabulous! Even with just salt and pepper. Can't wait to try different herbs/seasonings for the next effort of chicken.

Going grocery shopping tomorrow. Have to get me some steak for the weekend.

And finish it with a Searzall.

I'm hooked.

bonjing · 11-30-2016, 08:32 PM

One thing I've noticed with my anova and using the app, is that when the anova beeps I toss my food in the water. But I do have to remember to acknowledge that it's at temp on my phone or else the timer won't start.

Stevez · 12-01-2016, 11:01 AM

Must say I'm super intrigued by this thread and the concept of this cooking. Can't stay away from it when I see new posts, but I'm also very leery of going down another rabbit hole. I have so many already. Just got a new Big Green Egg keeping me busy, but this food looks incredible. Probably just need to start digging a new hole!

pnoon · 12-04-2016, 09:37 AM

Did some salmon last night.
Light salt. Small dab of butter. Fresh dill. And slices of lime.
Cooked at 127 for 30 minutes. No finish.
Delicious!

pnoon · 12-14-2016, 05:04 PM

Quote:

Originally Posted by massphatness

Took a shot at a boneless pork chop last night. I tend to avoid pork chops because they dry out so easily. Not this one! Really juicy. I put it in the water bath naked - no herbs or seasoning. After it came out of the bath, I rubbed it down with some pork seasoning and seared it on a cast iron skillet with some thinly shaved slices of garlic in canola oil. Good flavor, decent sear. I'm still not wild about pork chops, but if Grace gets a craving, this is how we're doing them.

Do you remember what time and temp you used?

pnoon · 12-15-2016, 01:41 PM

Bueller . . .

jonumberone · 12-15-2016, 03:42 PM

Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!

Alpedhuez55 · 12-16-2016, 01:51 PM

I got an Anova Blutooth Cooker on Black Friday. I was waiting for them to drop below $100. Still have not used it yet. I guess I could this weekend, but I think I am going to be making Jambalaya on Sunday. So I may wait until Christmas to open it.

T.G · 12-16-2016, 02:53 PM

Quote:

Originally Posted by jonumberone

Sorry no pics, but I did a bottom round roast beef this past weekend.
131° for 11hrs.
Absolutely spectacular!

I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?

jonumberone · 12-18-2016, 08:20 AM

Quote:

Originally Posted by T.G

I've done this with other cuts but never bottom round (or at least i don't recall using bottom round).

Do you happen to remember what the weight was?

It was in the 3 - 4lb range. Probably closer to 3 than 4.

T.G · 12-18-2016, 09:41 AM

Quote:

Originally Posted by jonumberone

It was in the 3 - 4lb range. Probably closer to 3 than 4.

Cool. I decided to try one yesterday, same time and temp, but just shy of 3lbs (probably about 2.5 after I removed the fat cap). Didn't open the bag, just straight to the refrigerator, will open and sear it today when it's cold, that way I don't change the internal cooking doneness as much.

Tio Gato · 12-21-2016, 10:49 AM

After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare.
Thanks for the push down the sous vide slope brothers.

CigarNut · 12-21-2016, 11:02 AM

We're only too glad to help, Jeff

Flynnster · 12-24-2016, 06:40 AM

Well, got an Anova for christmas. Went bluetooth instead of Wifi.

jonumberone · 12-24-2016, 07:06 AM

Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is having to share.

Chainsaw13 · 12-24-2016, 07:43 AM

That's not a steak, that's a roast for a small family.

Tio Gato · 12-24-2016, 10:28 AM

Quote:

Originally Posted by jonumberone

Did a 39oz Porterhouse steak the other night.
I haven't purchased a steak less than 2 inches thick in close to a year.
I love how the thicker steaks come out with the Anova. The worst part is having to share.

Wow Dom that's gorgeous. Can you share temp and time please? My mind is running wild with thoughts of how the inside came out. Got any pics of that?
Thanks so much.

CigarNut · 12-24-2016, 11:12 AM

Looks good, Dom! I think I need to visit New Jersey soon

11-30-2016, 03:52 PM	#341
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Another noob question. Preheat the water before adding the food? Most recipes I've seen say to do this. But I trust you guys more. And an observation. Using the app on the phone to set time, temp, and start the unit seems pointless unless one puts the food in a room temp water bath for an extended period and then wants to start the process without getting up and without preheating. And I've seen no mention of how much time to add for preheating. __________________ 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

11-30-2016, 06:37 PM	#342
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide The timer does not start until the water is at the desired temp. I always heat the water before adding my food. __________________ 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.

11-30-2016, 07:47 PM	#343
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide First cook is done. And I'm quite pleased. Did a large boneless skinless chicken breast. It was already in the foodsaver bag with no herbs or seasoning. Also had a a 1-1.25" thick boneless pork loin chop that I used a dry rub on. Cooked both at 145 for 90 minutes. Added salt and pepper to the chicken. Finished in a cast iron skillet. The pork chop was tender and flavorful. Certainly not dry but not as juicy as I had expected. Maybe dial it down to 135-140 next time. The chicken was fabulous! Even with just salt and pepper. Can't wait to try different herbs/seasonings for the next effort of chicken. Going grocery shopping tomorrow. Have to get me some steak for the weekend. And finish it with a Searzall. I'm hooked. __________________ 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

11-30-2016, 08:32 PM	#344
bonjing ¯\_(ツ)_/¯ Join Date: Nov 2008 Posts: 4,012 Trading: (39)	Re: Sous vide One thing I've noticed with my anova and using the app, is that when the anova beeps I toss my food in the water. But I do have to remember to acknowledge that it's at temp on my phone or else the timer won't start. __________________ Be Excellent to Each Other - Bill & Ted

12-01-2016, 11:01 AM	#345
Stevez Adjusting to the Life Join Date: Apr 2010 First Name: Steve Location: Louisville, Kentucky Posts: 487 Trading: (7)	Re: Sous vide Must say I'm super intrigued by this thread and the concept of this cooking. Can't stay away from it when I see new posts, but I'm also very leery of going down another rabbit hole. I have so many already. Just got a new Big Green Egg keeping me busy, but this food looks incredible. Probably just need to start digging a new hole!

12-04-2016, 09:37 AM	#346
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Did some salmon last night. Light salt. Small dab of butter. Fresh dill. And slices of lime. Cooked at 127 for 30 minutes. No finish. Delicious! __________________ 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

12-15-2016, 01:41 PM	#348
pnoon YNWA Join Date: Oct 2008 First Name: Peter Location: San Diego Posts: 29,919 Trading: (20)	Re: Sous vide Bueller . . . __________________ 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

12-15-2016, 03:42 PM	#349
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Sorry no pics, but I did a bottom round roast beef this past weekend. 131° for 11hrs. Absolutely spectacular! __________________ Sex junkie looking for a dealer

12-16-2016, 01:51 PM	#350
Alpedhuez55 Fat Bastard Join Date: Oct 2008 First Name: Michael Location: Taylors, SC Posts: 115 Trading: (8)	Re: Sous vide I got an Anova Blutooth Cooker on Black Friday. I was waiting for them to drop below $100. Still have not used it yet. I guess I could this weekend, but I think I am going to be making Jambalaya on Sunday. So I may wait until Christmas to open it.

12-21-2016, 10:49 AM	#354
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,075 Trading: (11)	Re: Sous vide After looking at this thread for a long time I went shopping. An Anova and a beef tenderloin came home with me. so excited. I love beef extremely rare. Thanks for the push down the sous vide slope brothers. __________________ "You stink like cigars Uncle Kitty!" Said my Boo age 3. "Kid, take care of your family and the hell with anyone else" My Grandpa Bubba.

12-21-2016, 11:02 AM	#355
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide We're only too glad to help, Jeff __________________ 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.

12-24-2016, 06:40 AM	#356
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide Well, got an Anova for christmas. Went bluetooth instead of Wifi.

12-24-2016, 07:06 AM	#357
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Did a 39oz Porterhouse steak the other night. I haven't purchased a steak less than 2 inches thick in close to a year. I love how the thicker steaks come out with the Anova. The worst part is having to share. __________________ Sex junkie looking for a dealer

12-24-2016, 07:43 AM	#358
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 That's not a steak, that's a roast for a small family. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

12-24-2016, 11:12 AM	#360
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Looks good, Dom! I think I need to visit New Jersey soon __________________ 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.