Sous vide

[bonjing]

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

[AdamJoshua]

Originally Posted by bonjing

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

I always try to make sure meats are at least medium rare before I wear them.

[markem]

Originally Posted by bonjing

Why such long cook times? And do you adjust the cook times if you're going to wear meats? How is this using seafood, mainly asking about fish.

Hey Greg - hope you are feeling better.

I like this site for ideas about fish. In general, it is better to cook fish in water than any other way so that it cooks evenly and doesn't dry out.

http://blog.sousvidesupreme.com/cate...h-and-seafood/

I plan to do some cod and halibut once I am back from vacation.

[Chainsaw13]

Originally Posted by bonjing

Why such long cook times?

The long cook times are a factor of the low temps the items are being cooked at. The extra time allows for the proteins to come to temp all the way through the item. In the case of things like chicken, turkey, the extended times also pasteurize the meats, making them safe to eat, but not having to get cooked at the higher temps associated with baking/roasting. Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.

[mosesbotbol]

Originally Posted by Chainsaw13

Lastly, for items with a lot of collagen and connective tissues, the extra time is needed to break them down. Same concept as doing a braise or bbq.

I hear my buddy say this part a lot.

[bonjing]

I don't know how that happened? Oh nevermind, fat fingers. That was a little Hannibal Lecter'ish . I meant sear meats.

[CigarNut]

I cooked some (3) lamb shoulder blade chops tonight -- 3 hours @ 135 degrees; seared 90 seconds in cast iron on each side in bacon fat. They came out fantastic, perfectly done (medium rare, jucy and tender):



I was not sure about the cook time and temp as I got conflicting info from the Internet. I consulted with our local expert (dom) and he helped me out!

[Porch Dweller]

This thread is really making me consider picking up a sous vide unit. I'm over the pictures.

[omowasu]

I have the exact same Anova sous vide appliance, and have done both steaks and chicken in the Anova. I would really like to try a brisket soon, first preparing in the Anova and then smoking at a low temperature.

I have similar issues with the sear. A very hot charcoal grill tends to work well for the finish (red hot coals, 90 seconds on first side, 60 on other).

[mosesbotbol]

Originally Posted by omowasu

I would really like to try a brisket soon, first preparing in the Anova and then smoking at a low temperature.

Would be interesting to cold smoke the brisket first then SV it.

[T.G]

Trying to determine if the Wi-Fi model is worth the extra $70.

Aside from better wireless range and being able to configure a router to allow one to communicate with the cooker from outside your home (or wherever you have the cooker set up), is there any other difference between the BT and the Wi-Fi?

Is the phone app even any good? And does anyone really even use it to control the cooker? Play store reviews for the android version are mixed.

[Chainsaw13]

Originally Posted by T.G

Trying to determine if the Wi-Fi model is worth the extra $70.

Aside from better wireless range and being able to configure a router to allow one to communicate with the cooker from outside your home (or wherever you have the cooker set up), is there any other difference between the BT and the Wi-Fi?

Is the phone app even any good? And does anyone really even use it to control the cooker? Play store reviews for the android version are mixed.

Take it for what it's worth, but I don't use the BT/app all that much with my limited cooking with the Anova. The short range, always having to connect when you reopen the app. The one thing i do use it for is to set the timer on the Anova. Easier than on the unit itself.

[jonumberone]

Originally Posted by T.G

Trying to determine if the Wi-Fi model is worth the extra $70.

I have the Wi-Fi model. At the time I ordered mine it was $30 cheaper than the Bluetooth model.
I think whether or not it's worth it depends on how you plan on using it.
I'm always monitoring pit and meat temps when I bbq, so doing the same thing with the Anova appeals to me.
If you don't see the need to start it up, monitor it, or access it remotely, than it's probably not worth it.
I personally like the thought of being able to monitor it, but I don't think I'll ever start it remotely.

Originally Posted by T.G

Aside from better wireless range and being able to configure a router to allow one to communicate with the cooker from outside your home (or wherever you have the cooker set up), is there any other difference between the BT and the Wi-Fi?

As far as I know, that is the only difference.
All the specs on the Anova website are the same, and the units look identical
I found this blurb in a review on CNet

This is the company's second connected product for home cooks; the previous Anova Precision cooker only has Bluetooth, which gives users the ability to control the cooker from across the house, but not across town. Besides the addition of Wi-Fi, the newest Anova isn't much different than the Bluetooth-only model, which costs $20 less. Both cookers are nearly identical, as is their cooking performances. The most notable difference is the availability of the bare-bones app that pairs with the Wi-Fi unit. You can connect to the Anova Wi-Fi cooker from anywhere, but the app is pretty limited in its commands. Anova's previous app for the Bluetooth-only model, which is available for iOS and Android, is far more robust and helpful for using the precision cooker. Fortunately, you can use the heartier app on the Wi-Fi cooker. Just brace yourself for double notifications from both apps.

Originally Posted by T.G

Is the phone app even any good? And does anyone really even use it to control the cooker? Play store reviews for the android version are mixed.

Being alerted when the water comes to temp and being able to set the timer are nice features, but the range sucks.
The few times I let the Anova heat the water, I used my Maverick thermometer to alert me since the app can't see the Anova from my lounge.
I haven't seen the bare bones Wi-Fi app Cnet mentioned for android, so I haven't had a chance to even try any of the Wi-Fi features.

[bvilchez]

So I see this thread and told the wife I want one for Christmas. We shall see what arrives.

Dom....you just keep pushing us down a different slope brother.

[jonumberone]

Originally Posted by bvilchez

So I see this thread and told the wife I want one for Christmas. We shall see what arrives.

Dom....you just keep pushing us down a different slope brother.

My pleasure, Jay!

[CigarNut]

I have the Bluetooth model and I use the app all the time -- I use it to set the time and temperature and to get alerts -- the app alerts when the water is at temperature and when the time has completed.

I periodically check the app to verify that the temperature is holding.

I wish that the app would alert me when the temp is close -- the Anova beeps when the water is within 2 or 3 degrees, but the app does not (yet).

The BT model is limited on range, but the extra dollars for the Wi-Fi was not worth it for me as I am generally within BT range -- or not out of range for very long.

I really like the Anova, but for me it's more about being able to cook things during the winter that I would normally grill (and it's too cold or too wet or too windy to grill). I have not yet found a food where the Sous Vide method is better than grilling. Then again, I have only used it twice

[T.G]

Thanks for the info, guys. Just ordered the BT unit to play with.


Dom, we need to talk about that Lang split and if I can get a trailer hitch on a BMW.

[jonumberone]

Originally Posted by T.G

Thanks for the info, guys. Just ordered the BT unit to play with.


Dom, we need to talk about that Lang split and if I can get a trailer hitch on a BMW.

[363]

Dom all of that looks great! this is something I have wanted to look into.

[DBall]

doing my first long cook... Chuck at 136 for 48 hours...