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05-29-2018, 11:57 AM | #1 |
Dogbert Consultant
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Re: Sous vide
Made the beef short ribs last week, following this recipe almost exactly. They were good, especially with the red wine glaze, but overall I thought I'd be a little more impressed with the tenderness, they were easy to chew but still needed a steak knife, maybe I had unrealistic expectations hoping to only need a fork. I did a little looking around after and maybe 48 hours wasn't enough, I see some recipes calling for 72. I'll give them another shot some time in the future using 72 hours, but for now I'll stick with the instant pot when cooking up short ribs (or a smoker if I had access to one)
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"Ignoring all the racket of conventional reality" - Keller Williams |
05-29-2018, 07:30 PM | #2 |
Opa!!
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Re: Sous vide
Clamp broke on my sous vide
Anova is sending me one for free!
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"If I give a businessman 10,000 francs, what is that to him, he is rich. But if I give him a Cohiba cigar, that is style."-Hotel Rwanda |
05-29-2018, 07:44 PM | #3 |
Møøse bites can be nasty
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Re: Sous vide
Back in the gym?
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
06-11-2018, 06:30 PM | #5 |
Møøse bites can be nasty
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Re: Sous vide
Had a local butcher shop cut me a tri tip. Turns out it was from a Wagyu steer. . Was a small cut though, about 1.2lbs. Sous vide it at 127°F for 2 hours with salt, pepper and a couple smashed garlic cloves. Seared on a smoking hot grill. Sliced thin, wt it on some pita wedges with carmelized onions, shallots and mushrooms, plus some aged cheddar.
Forgot to snap a pic, but it was damn good.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
06-16-2018, 10:13 PM | #7 |
¯\_(ツ)_/¯
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Re: Sous vide
Bison steak and rib cap done at 125 for two hours. The bison was defrosted overnight and the rib cap was from the freezer. Both came out perfect. Seared the rib cap in a pan and the bison with a mini torch.
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06-17-2018, 05:23 AM | #8 |
Møøse bites can be nasty
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Re: Sous vide
Currently cooking some buttermilk marinated chicken for dinner tonight. 145.5 for two hours. Cool, dust with starch coating, cook again, then batter/deep fry. Marinate contained some brine from my last batch of hot sauce. Should be spicy.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
06-17-2018, 08:08 AM | #9 |
Raw Dog
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Re: Sous vide
I did a bunch of Veal Rib chops yesterday.
Simple salt and pepper seasoning. Cooked about 3.5 hours @129° then seared off on the sear burner. Came out terrific. My father, who loves Veal chops, said it was probably the best he's ever had. Sorry no pics.
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Sex junkie looking for a dealer |
06-22-2018, 04:43 PM | #10 |
Raw Dog
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Re: Sous vide
Did some lamb ribs yesterday, and they came out fantastic.
18 Hours @ 134°. After the bath, I seasoned with rub, and threw them on the smoker for 45min @ 180°. Finally I seared them off on the sear burner. Super tender and moist. The meat had a velvety consistency. Out of the bath On to the smoker Seared off And cut
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Sex junkie looking for a dealer |
06-22-2018, 04:55 PM | #11 |
Møøse bites can be nasty
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Re: Sous vide
Damn Dom. Looks awesome.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
06-23-2018, 05:18 AM | #12 |
Møøse bites can be nasty
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Re: Sous vide
I can't attest to how well this brand works, but Woot.com (Amazon) has a sous vide machine on special today for $54.
https://home.woot.com/offers/chefman...ision-cooker-1
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. |
06-23-2018, 07:01 AM | #13 |
Grrrrrr
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Re: Sous vide
The current model of that machine is only $50 on Amazon prime...
https://www.amazon.com/dp/B07CM931NF/ I'm chuckling at w00t's pricing fail of charging $4 more (and maybe shipping?) for a discontinued version on this one. Something I thought of the other day about these off brands was when the clip broke on my Anova. One email to CS about the problem and they mailed me a new clip within 24 hours at no cost for the clip or shipping. It didn't matter to them that I couldn't provide an order number from 2-3 years ago because I had deleted the emails. Apparently, at least right now, the Anova clamps are lifetime free replacement. I've read on their forum of them sending out new clear bottom caps at no cost too. Will these other companies be around or even care to replace parts that break? At least Anova being owned by Electrolux, will be around for a while. and worth about as much. |
07-17-2018, 03:37 PM | #14 |
Uncle Kitty
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Re: Sous vide
Anova bluetooth is now on Amazon Prime day for 79.99. Doesn't have the fancy stuff but mine works like a charm.
Ends today I think.
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"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. |
07-25-2018, 07:57 AM | #16 |
Dogbert Consultant
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Re: Sous vide
How long did you cook the pork belly for? I love making that with ramen, one of the best things I've made with the SV
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"Ignoring all the racket of conventional reality" - Keller Williams |
09-03-2018, 08:37 AM | #17 |
Life's too short Swishers
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Re: Sous vide
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09-04-2018, 02:46 PM | #18 |
Dr of Quantum Inebrionics
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Re: Sous vide
Had a near disaster over the weekend. I was tossed a big fat rib eye in the cooker, set it for 128 and made a run to the store. Came back about an hour later and noticed the temp on the cooker said 145! Pulled it out and tossed it in ice water while I investigated. Temp was set for 128, but temp was 145. Had to unplug the cooker to get it to work again. Fortunately, the steak started frozen, and was a decent medium-medium rare, so not quite ruined. I won't be placing much trust in this Anova for a while...
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"I drink a great deal. I sleep a little, and I smoke cigar after cigar. That is why I am in two-hundred-percent form." Winston Churchill |
09-03-2018, 08:26 AM | #19 |
Dogbert Consultant
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Re: Sous vide
Made brisket sammiches for a concert on Saturday, gave it a rub of salt pepper and a few other spices, threw it with a hand full of Adam's smoked onions and cooked for 36 hours at 155*, finished 5 minutes a side under the broiler. Best brisket I've made, nobody believed me it was homemade, sturdy enough to cut into clean slices but tender enough to fall apart when you try to bite it
My "concert sammich" is brisket, tellagio, caramelized onion, cabernet gastrique and arugula. We used to always stop at this place on our way to red rocks and pick these up, but at $15 a piece we realized we could just make them ourselves. Done it a few times but this was the first making the brisket in the SV for it, definitely making again the exact same way
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"Ignoring all the racket of conventional reality" - Keller Williams |
09-04-2018, 02:51 PM | #20 |
Grrrrrr
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Re: Sous vide
Eric, I've seen mine go nuts before due to some external conditions. How was the water level and what direction were the vents on the back of the unit facing, were they over the clamp or were they turned sideways? Was the pot covered with a lid or saran wrap?
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