Sous vide - Page 36

stearns · 05-29-2018, 11:57 AM

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)

GreekGodX · 05-29-2018, 07:30 PM

Clamp broke on my sous vide

Anova is sending me one for free!

Chainsaw13 · 05-29-2018, 07:44 PM

Quote:

Originally Posted by GreekGodX

Clamp broke on my sous vide

Anova is sending me one for free!

Back in the gym?

Rock Star · 05-29-2018, 08:08 PM

wow..i need this dom..thanks

Chainsaw13 · 06-11-2018, 06:30 PM

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.

DEZn00ts · 06-11-2018, 10:26 PM

Everything looks amazing.

bonjing · 06-16-2018, 10:13 PM

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.

Chainsaw13 · 06-17-2018, 05:23 AM

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.

jonumberone · 06-17-2018, 08:08 AM

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.

jonumberone · 06-22-2018, 04:43 PM

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

Chainsaw13 · 06-22-2018, 04:55 PM

Damn Dom. Looks awesome.

Chainsaw13 · 06-23-2018, 05:18 AM

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

T.G · 06-23-2018, 07:01 AM

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.

Tio Gato · 07-17-2018, 03:37 PM

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.

Flynnster · 07-24-2018, 08:03 PM

Wonderful ramen for dinner tonight with sous vide pork belly!

stearns · 07-25-2018, 07:57 AM

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

Flynnster · 09-03-2018, 08:37 AM

Quote:

Originally Posted by stearns

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

Sorry for not getting back to you on this! I did it for just over 12 hours.

GoatLocker · 09-04-2018, 02:46 PM

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...

stearns · 09-03-2018, 08:26 AM

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

T.G · 09-04-2018, 02:51 PM

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?

05-29-2018, 11:57 AM	#1
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	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) __________________ "Ignoring all the racket of conventional reality" - Keller Williams

05-29-2018, 07:30 PM	#2
GreekGodX Opa!! Join Date: Mar 2009 First Name: Christos Location: 7 Line Posts: 4,894 Trading: (82)	Re: Sous vide Clamp broke on my sous vide Anova is sending me one for free! __________________ "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, 08:08 PM	#4
Rock Star Mike Hawk for President Join Date: Oct 2008 First Name: Freddy Location: Herfville Posts: 270 Trading: (1)	Re: Sous vide wow..i need this dom..thanks __________________

06-11-2018, 06:30 PM	#5
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,225 Trading: (96)	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. __________________ 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, 10:26 PM	#6
DEZn00ts What? I didn't catch that Join Date: May 2018 First Name: Xavier Location: Gary, Indiana Posts: 110 Trading: (0)	Re: Sous vide Everything looks amazing. __________________ Just trying to be the best I can be.

06-16-2018, 10:13 PM	#7
bonjing ¯\_(ツ)_/¯ Join Date: Nov 2008 Posts: 4,015 Trading: (39)	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.

06-17-2018, 05:23 AM	#8
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,225 Trading: (96)	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. __________________ 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
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,488 Trading: (62)	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. __________________ Sex junkie looking for a dealer

06-22-2018, 04:43 PM	#10
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,488 Trading: (62)	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 __________________ Sex junkie looking for a dealer

06-22-2018, 04:55 PM	#11
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,225 Trading: (96)	Re: Sous vide Damn Dom. Looks awesome. __________________ 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
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,225 Trading: (96)	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 __________________ 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
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	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
Tio Gato Uncle Kitty Join Date: Oct 2008 First Name: Jeff Location: Casa Grande, AZ Posts: 2,079 Trading: (11)	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. __________________ "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.

07-24-2018, 08:03 PM	#15
Flynnster Life's too short Swishers Join Date: Oct 2010 Location: Middle of the Mitten Posts: 787 Trading: (7)	Re: Sous vide Wonderful ramen for dinner tonight with sous vide pork belly!

07-25-2018, 07:57 AM	#16
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-03-2018, 08:26 AM	#19
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,406 Trading: (50)	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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

09-04-2018, 02:51 PM	#20
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,559 Trading: (37)	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?