Sous vide - Page 7

CigarNut · 12-30-2015, 12:31 PM

Quote:

Originally Posted by markem

Quite good, Michael. Fall apart tender. The fat cat just fell off, so I used it as part of the sear. Didn't need the sear (fell apart) but I like crunchy bits.

What temperature did you use?

markem · 12-30-2015, 12:32 PM

Quote:

Originally Posted by CigarNut

What temperature did you use?

185

T.G · 12-31-2015, 04:43 PM

Put some country ribs (pork shoulder) in the tank about 5 hours ago, will pull them out tomorrow evening at somewhere around 34-36 hours. Currently running the bath at 140F, but debating if I want to raise it a bit.

T.G · 01-02-2016, 10:25 AM

meant paste, not pate.

jonumberone · 01-03-2016, 08:28 AM

Another 2 inch thick ribeye for dinner last night.
1.5 hours @ 132°
Seared off with the Searzall.

Chainsaw13 · 01-03-2016, 08:45 AM

Now that's a steak.

How do you like the searzall?

jonumberone · 01-04-2016, 08:07 AM

Quote:

Originally Posted by Chainsaw13

How do you like the searzall?

Cooking meat with a blowtorch! What's there not to like?

There is a bit of a learning curve, but the two pieces of meat I used it on, I was happy with the results.
I feel like it takes longer to use the Searzall than to just heat up a pan, but that may be because I still don't have it down pat.
Like most things, I think I'll get better with it the more that I use it.

Chainsaw13 · 01-04-2016, 08:40 AM

Quote:

Originally Posted by jonumberone

Cooking meat with a blowtorch! What's there not to like?

There is a bit of a learning curve, but the two pieces of meat I used it on, I was happy with the results.
I feel like it takes longer to use the Searzall than to just heat up a pan, but that may be because I still don't have it down pat.
Like most things, I think I'll get better with it the more that I use it.

Thanks. I may invest in one at some point.

Here's a good primer for those who may have just bought a IC unit.

http://www.seriouseats.com/2016/01/f...&utm_campaign=

mosesbotbol · 01-04-2016, 08:29 AM

Anyone trying searing in a fireplace?

jonumberone · 01-05-2016, 12:31 PM

I currently have a lamb shoulder in the meat Jacuzzi.
About 20 hours into a 48 hour cook.

T.G · 01-06-2016, 07:33 AM

Well, my cooker went completely batshit crazy yesterday. The display segment that was out came back on, but now the cooker seems to completely ignore the set point and just comes up with wildly inaccurate temp readings. It started doing this about 3.5 hours into the 4 hour cook for the garlic confeit, which, BTW, despite the machine going nuts, I was able to limp along to finish the cook and it is delicious.

Customer support at Anova doesn't seem to have done anything since they asked me a week ago to confirm my address.

Personally, I thought the -1768F degree reading that it was sending over BT was kind of droll considering that absolute zero is only -460F.

jonumberone · 01-06-2016, 08:28 AM

That sucks, Adam.
I would hope that they have a replacement Anova overnighted to you.
Maybe ask for an upgrade to a WiFi model for your trouble.

T.G · 01-06-2016, 09:14 AM

Thanks Dom. You would think that any company that cares about customer perception and loyalty would do something like that after dropping the ball on this one for the last week-10 days. These bozos don't even seem to know what "customer service" means. I tried calling them about 30 minutes ago, CS is supposedly open from 9am-5pm EST, went straight to the overnight voicemail, which could mean a few things, typically though it means that no one is there to turn off the night attendant. At this point, I'm one step away from filing a chargeback through my CC.

T.G · 01-07-2016, 09:41 AM

Well, something woke them up, only took 8 days since their last response, or 12 since my initial request... They sent me a pre-paid waybill for FedEx and a promise of "and as soon as its flagged enroute, we'll send you a brand new unit right back to you!".

<-- my "I'll believe it when it happens" face.

T.G · 01-07-2016, 10:32 AM

And I just received a phone call from someone over at Anova apologizing profusely for the delay and claiming the company had extended holiday down time. Plausible, but the situation could have been avoided had they simply put that on the website ahead of time, in the email auto-responder or on the help desk VM.

CigarNut · 01-07-2016, 08:43 PM

Made Sous Vide shrimp this evening -- 1 pound of Trader Joe's frozen, peeled and deveined shrimp with tails. Followed Dom's recipe (EVOO, smoked salt and pepper) and cooked them at 149* for 15 minutes. After the Sous Vide was done, I put the shrimp in a cast iron pan with a little avocado oil for about 90 seconds.

These were by far the best shrimp I have ever cooked!

Chainsaw13 · 01-08-2016, 08:35 PM

Starting my first long cook. Venison shanks for 44 hours @ 145F. Seasoned with just salt, smoked salt (just two large grains per bag), black pepper and a bit of dried thyme. Recipe calls for 48 hours, but I just now thought about cooking them. They'll be Sunday's dinner.

jonumberone · 01-09-2016, 07:33 AM

I really enjoyed those shrimp too, Michael.

I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch.
I also have a couple of racks of pork in a brine that will be for dinner tonight.
planning to cook them for 4 hours @138° just like the one I made for Christmas.

BigAsh · 01-11-2016, 07:34 AM

Quote:

Originally Posted by jonumberone

I really enjoyed those shrimp too, Michael.

I just pulled out, and seared off a top round roast beef.
35hrs @ 130°
I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch.
I also have a couple of racks of pork in a brine that will be for dinner tonight.
planning to cook them for 4 hours @138° just like the one I made for Christmas.

Wow, that sounds tasty...how did it turn out?

jonumberone · 01-13-2016, 07:44 AM

Quote:

Originally Posted by BigAsh

Wow, that sounds tasty...how did it turn out?

It turned out good, not great, though none of the guests seemed to mind.
I thought the flavor was spot on, and it was a perfect medium rare.
For me, the issue was the texture. The 33 hour cook made the roastbeef mushy.
There were some positives to the longer cook. I sliced it with a knife, so, the slices weren't paper thin, but you were still able to bite through the meat effortlessly.
Absolutely no pull or tug. I also think the longer cook helped the garlic and onion flavors intensify in the meat.
I know I'm probably my biggest critic, but I just couldn't get past the mouthfeel of the roastbeef.

The pork was a different story; I hit that out of the park.
Perfectly cooked, moist, tender, and flavorful.

Maybe Vin, Keith, or Christos can comment more on the cooks?

12-31-2015, 04:43 PM	#3
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Put some country ribs (pork shoulder) in the tank about 5 hours ago, will pull them out tomorrow evening at somewhere around 34-36 hours. Currently running the bath at 140F, but debating if I want to raise it a bit.

01-02-2016, 10:25 AM	#4
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide meant paste, not pate.

01-03-2016, 08:28 AM	#5
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide Another 2 inch thick ribeye for dinner last night. 1.5 hours @ 132° Seared off with the Searzall. __________________ Sex junkie looking for a dealer

01-03-2016, 08:45 AM	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide Now that's a steak. How do you like the searzall? __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-04-2016, 08:29 AM	#9
mosesbotbol That's a Corgi Join Date: Oct 2008 First Name: Moses Location: Boston Posts: 6,171 Trading: (6)	Re: Sous vide Anyone trying searing in a fireplace? __________________ Port Wine & Claret \| British Cars \| Welsh Corgi's

01-05-2016, 12:31 PM	#10
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide I currently have a lamb shoulder in the meat Jacuzzi. About 20 hours into a 48 hour cook. __________________ Sex junkie looking for a dealer

01-06-2016, 08:28 AM	#12
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide That sucks, Adam. I would hope that they have a replacement Anova overnighted to you. Maybe ask for an upgrade to a WiFi model for your trouble. __________________ Sex junkie looking for a dealer

01-06-2016, 09:14 AM	#13
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Thanks Dom. You would think that any company that cares about customer perception and loyalty would do something like that after dropping the ball on this one for the last week-10 days. These bozos don't even seem to know what "customer service" means. I tried calling them about 30 minutes ago, CS is supposedly open from 9am-5pm EST, went straight to the overnight voicemail, which could mean a few things, typically though it means that no one is there to turn off the night attendant. At this point, I'm one step away from filing a chargeback through my CC.

01-07-2016, 09:41 AM	#14
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide Well, something woke them up, only took 8 days since their last response, or 12 since my initial request... They sent me a pre-paid waybill for FedEx and a promise of "and as soon as its flagged enroute, we'll send you a brand new unit right back to you!". <-- my "I'll believe it when it happens" face.

01-07-2016, 10:32 AM	#15
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Sous vide And I just received a phone call from someone over at Anova apologizing profusely for the delay and claiming the company had extended holiday down time. Plausible, but the situation could have been avoided had they simply put that on the website ahead of time, in the email auto-responder or on the help desk VM.

01-07-2016, 08:43 PM	#16
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide Made Sous Vide shrimp this evening -- 1 pound of Trader Joe's frozen, peeled and deveined shrimp with tails. Followed Dom's recipe (EVOO, smoked salt and pepper) and cooked them at 149* for 15 minutes. After the Sous Vide was done, I put the shrimp in a cast iron pan with a little avocado oil for about 90 seconds. These were by far the best shrimp I have ever cooked! __________________ 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.

01-08-2016, 08:35 PM	#17
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Sous vide Starting my first long cook. Venison shanks for 44 hours @ 145F. Seasoned with just salt, smoked salt (just two large grains per bag), black pepper and a bit of dried thyme. Recipe calls for 48 hours, but I just now thought about cooking them. They'll be Sunday's dinner. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-09-2016, 07:33 AM	#18
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,484 Trading: (62)	Re: Sous vide I really enjoyed those shrimp too, Michael. I just pulled out, and seared off a top round roast beef. 35hrs @ 130° I have it cooling down, as the plan is to do cold roast beef sandwiches for lunch. I also have a couple of racks of pork in a brine that will be for dinner tonight. planning to cook them for 4 hours @138° just like the one I made for Christmas. __________________ Sex junkie looking for a dealer