Sous vide

[pnoon]

Originally Posted by T.G

Looks like Monoprice has jumped on the bandwagon with what appears to be a $69 clone of the Anova PC minus the wi-fi and BT connectivity

https://www.monoprice.com/product?p_id=21594

Looks almost identical to the Anova.

[T.G]

Originally Posted by pnoon

Looks almost identical to the Anova.

Yup. It really looks like they copied the design with just enough changes to avoid a lawsuit.

[jonumberone]

Originally Posted by T.G

Yup. It really looks like they copied the design with just enough changes to avoid a lawsuit.

"Imitation is the sincerest form of flattery".

Did two more porchettas for the 4th. Due to a menu change, these went for almost 40 hours instead of the planned 36.
I wish I had stuck with 36.
The extra time made it difficult to slice. The longer cook made it even more tender and it kind of fell apart as I was cutting it.
The extra time didn't do anything to the texture, and the flavor was still spot on, I just preferred the first one I made.

[Flynnster]

Just ordered an Echo Dot (for a great discount) today and I'm very excited to be able to turn on my sous vide from work, and maybe check the temp while away (not sure if I can do that just yet)

Question for yall, what are you using for vacuum sealing?

[stearns]

Originally Posted by Flynnster

Just ordered an Echo Dot (for a great discount) today and I'm very excited to be able to turn on my sous vide from work, and maybe check the temp while away (not sure if I can do that just yet)

Question for yall, what are you using for vacuum sealing?

Not sure how the dot plays in, but from my experience using the app mobily is that it doesn't always connect, and once it does it regularly disconnects and reconnects. This is not a problem for starting the water (I've done it from work a few times before heading home) as once it starts it doesn't turn off when disconnected from the app, but checking the temp regularly can't really be relied upon. I've also never had an issue with the temp not being correct, so whenever I tried to check the temp from the app it was moreso to say "cool it's still the right level" but I don't think it's necessary. Maybe I've just been lucky by not having any malfunctions

[T.G]

Originally Posted by Flynnster

Question for yall, what are you using for vacuum sealing?

I have a pair of foodsaver 2400 series machines. I buy bags from either "commercial bargains" or "food vac bags" on amazon. I go through a couple hundred bags a year, hardly a failure or problem with either vendor.

[CigarNut]

I use an old Seal-a-Meal that I picked up from Costco years ago. They sell Food Saver now, I believe.

I use bags from Food Saver (they ciome in a bundle when I buy rolls for sealing my beads), and I also get bags from Amazon. I use both the small (1qt) and large (2qt, I believe) bags.

[mosesbotbol]

Buy vacuum rolls on Amazon or EBay. I have a Wesco sealer that takes up to 18" wide bags! Super cheap online and as nice quality as any you can think of.

[stearns]

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet

[CigarNut]

Originally Posted by stearns

I recently bought a costco pack of food saver bags because I was out and wanted to use on that night, might not have been cheaper than the stuff from the internet but it was $40 for 3 big rolls (11x50?), one small roll (8x50?) and like 40 medium sized individual bags. That's enough to last me a very long time, so I didn't mind paying. It was on sale for $32 the month before, but I put off buying because I wasn't out yet

That's the same bundle that I get from Costco. I usually get 2 or 3 at a time

[stearns]

Put some pork country ribs in the jacuzzi this morning, gonna go for about 12 hrs at 156* just rubbed with a little salt and pepper, not sure how I'm gonna finish them (maybe season up my cast iron grill pan) but they're gonna end up soaked in some of my new batch of bbq sauce I made on Tuesday, looking forward to trying it/them out

[stearns]

Gave pork belly another shot yesterday, this time 24 hrs at 154*, took it out, drained and put in the fridge until I was ready to finish it up. I recently had belly at an asian restaurant that was amazing so I tried to mimic the style, cut into cubes and put under the broiler. Took the leftover sauce bag sauce and added some apple juice and cherries, reduced it down to a little looser than a syrup and put a spoonful of the good juice on top of each broiled cube along with a cherry half. Served that with a little seaweed salad and an Avery Ginger Sour (perfect pairing), overall delicious.



I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting

[stearns]

Sure am glad I left some notes in this thread when I was working out my sous vide pork belly, making some for christmas morning and was worrying about what cooking time/temp to use then searched this thread and found my post below, guess I'm doing 170* 10 hours. Ive done smokey belly and asian style cherry, this time I'm leaning towards apple of some sort, maybe cook up the belly then at the end throw some apple slices on and caramelize them up. I'll report back

Originally Posted by stearns

I think I preferred the higher temp/lower time from my last attempt more (170* 10 hrs), both were great but the texture of the higher temp was more "fall apart" than this one, which is what I expected just thought that I would like the lower temp version more. Guess I need more experimenting

[stearns]

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

[pnoon]

Originally Posted by stearns

Also made mango chutney chicken ahead of time to eat for dinner Thursday, getting home on the late side from a trip and wanted something easy to make, just a little store bought chutney and some chicken breasts cut into strips, SV fat 147* for 2 hours and straight into the freezer. Gonna have it taken out Wednesday night to thaw and throw on a hot pan when I get back from the airport, if this is really as easy as it seems I'll be pre-making a bunch more meals in the future for similar situations, way better than pre-boxed heat up meals

Definitely let us know how that works out.

[stearns]

Originally Posted by pnoon

Definitely let us know how that works out.

A+, will be doing again soon. Thawed in the fridge, took them out of the bag, let them drip off most of the juices and put on the cast iron grill pan. These turned out amazing, they looked great and tasted on-point, made a little sauce with some leftover mango chutney and sriracha to complete it. I first did this because one of our go-to quick meals is the frozen mango chutney chicken skewers from trader joes, but they were out last time so I just bought the sauce and did them myself (no skewer), I won't be buying the frozen version again.

In fact, I might pre-cook another one or two just to keep in the freezer. Does anybody know if there's an "expiration" or an amount of time cooked chicken like this could stay in the freezer before reducing in quality? I would think no if it stays frozen, but I've been wrong about things before

[Chainsaw13]

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-...QZCTY0TJ182W73

[T.G]

Originally Posted by Chainsaw13

Prime day deal on the latest Anova device.

https://smile.amazon.com/Anova-Sous-...QZCTY0TJ182W73

Yeah, $99 for the 800W Blue-Tooth is a great deal. Just bear in mind that the new multi-cook (multiple unit control) and multi-step (programmable automatic temp changes of the bath) app features might not be implemented for the BT 800W units. Only for the Wi-Fi and the Nano.

Now, if you don't care about the wireless whiz-bang stuff and just want a solid cooker and are ok running the temps with a more basic BT app or just the dial, then it's a great deal.

(I like reliability, so I don't use the app, I use the temp dial and an external timer.)

[Tio Gato]

As a low-tech guy I love the BT. That's a nice price.

[pnoon]

Trying my first long sous vide cook.

London Broil w/s&p and Kona Coffee BBQ rub. Just spent 60 minutes on the smoker. About to be bagged for sous vide - 133 for 7-8 hours.



Plan to finish with butter in a cast iron skillet.

I’ll try and remember to take pics when served.