Did something similar. I took a cup, reduced, and blended into salsa verde. Took the other cup, added some water and cooked Mexican rice in it. Heated up black beans in the reducing pot. Worked out well! Next time I want to try dipping the tortilla in the pork fat before heating it on a pan...
I wasn't overly impressed with the carnitas. Maybe my annova going haywire is to blame, but I think the same result can be achieved with less time and the same effort in a Dutch oven. They were certainly good, but I don't see the advantage with this method.
Anova + Instant Pot + Vacuum Sealer = no effort, healthy, decent cooking, that I can cook in batch and then freeze. Basically my own TV dinners
My sister sent me this one and its actually pretty damn good. 1/3 cups dry bread crumbs 1/4 cup minced fresh cilantro 1/4 cup Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 1 lb ground turkey Then made a chipotle ketchup to go with it: Buy the Chipotle Chilis in Adobo sauce Spoiler 1 chopped chipotle chili 1 teaspoon adobo sauce 1/4 cups ketchup
So made this last night. It was really tasty. I should have probably let it marinate for a few hours before sous vide-ing but still good. Had a ton of jus after a 20 hour cook so made bulgur and served it over that so it would absorb the juices.
went poking around whole foods. came across a couple good looking ~1lb butterflied boneless pork chops. I know regular bone in would be better but those they had were tiny and about a half inch thick. did at 138 for 1.5 hours then cast iron sear. mixed butter, garlic, white wine, mustard and a little EVOO into pan with juice from bags and from cooked chops for sauce. things wouldn't stop sweating onto the plate... so much juice. everything was excellent as usual. one of the more tender and juicy chops i've had. threw some zoodles and tomatoes in a pan as well just so I wasn't eating a plate of just meat. all good things
Vacuum sealer on sale https://slickdeals.net/f/9894328-foodsaver-v3240-vacuum-sealing-system-49-99-ac-free-shipping
Just got a Hamilton Beach sous vide and 6 quart slow cooker. Anyone else use this one? It doesn't have a stick or anything like others I've seen itt
Looking to pull the trigger fellas. Eyeing that Anova 800 watt version unless the wifi one is a must. Do I need a vacuum sealer? Read mixed reviews. Can someone link a nice blow torch? Was also gonna use my outdoor griddle to finish. Anyone tried this?
This link will give you $20 off the Joule at checkout if you want that option too. https://www.chefsteps.com/joule?discountCode=sharejoule-48nixg
Just read a review, the final verdict was: The Verdict: The Joule Is Your Culinary Apple to Anova’s Microsoft Makes me want to kop the Joule
Joule has more power and it is controlled 100% via the app. Anova can be controlled without the app or phone
I have both machines and end up using my joule for most everything. It is more powerful, able to fit in most any vessel and the app rarely gives me issues. I have the older anova which has the same power as the joule.
I should have taken pics but last weekend I did some salmon 110 for 45 min. It was unbelievable. Best, most buttery, delicious salmon I've ever cooked.
Looking to cook something this weekend. Did chicken last weekend but just experimenting things before I serve the wife. Looking for maybe pork chops or a pork tenderloin. Does anyone have a recipe for either?
I made a ton of hot sauce and 2 BBQ sauces last fall. I thought I had some jars left in the cupboard but I gave too many away over the holidays so I just rolled with what I had.
I love my vacuum sealer, not for sous vide cooking but when I batch cook with my instant pot. I can make meals, seal them and freeze them then when I come home I throw a few bags in the anova for 20-30 minutes and bam, complete meal with no cleanup and free
It took maybe 20 mins of actual work. Followed chefsteps and modernist cuisine guides for short ribs. You can get a wide range of textures, and at this time and temp they are kind of like a cross between ribs and prime rib. https://www.chefsteps.com/activities/beef-short-ribs-your-way http://modernistcuisine.com/recipes/72-hour-braised-short-ribs/
The Joule App/chefsteps has octopus https://www.chefsteps.com/activities/tender-silky-sous-vide-octopus
that octo looks intriguing. never had it I don't think. Whole Foods definitely sells them and they're not that expensive. What would you serve it with? Sauces for Octopus? Got 8 beef short ribs in the bath for Monday night dinner. Went with the 144* for 48 hours style. Did a pre-sear and put some thyme in the bags with them. Probably gonna whip up some mashed potatoes and a veggie. What's the go-to sauce around these parts?
What type of things do you do that with? Would you vaccum seal already cooked chicken and vegetables?
Don't sous vide a fucking octopus that goes on the grill. Citrus, salt, pepper and herbs are all you need to dress it.
Well I'll use it to SV but I don't notice a huge difference between that and the water displacement method but its just nice sometimes to batch cook and then individually seal and store cooked chicken, pork chops, sliced skirt steak, or even shredded chicken/pork whatever into individual sized portions. I'll also portion and vacuum seal vegetables that have already been cooked. When I get home I turn the anova on to usually 130 or something (I don't wait for it to come to temp), grab whatever protein and vegetable (and can mix and match whatever because they're all individually sealed) I want from the freezer, drop them into the water bath and then go try and get in a run or do something productive and then 20-30 minutes later I have a complete meal, fairly healthy, no cleanup, no prep, and already paid for. I need to lose 30 pounds and I figure the way i'll eat the healthiest is to make it easy and convenient to do so. Also cooking for one is not always cost effective. And I'm still a poor resident and I get a 2k pay cut next year and moving to miami for fellowship so I hear that place has a real low cost of living... and you can't be fat and single in Miami to get the full experience for a year. I'm also not above taking food from the doctors lounge home, sealing it and freezing it to eat later depending on how the finances go. Its not an exact science but I'm still working on ideas just to see if I need to sear stuff after reheating etc. I may start trying to see how doing it for breakfast foods goes because then I could get out of bed, start that, turn on coffee machine and then when i'm ready in 20ish minutes have a breakfast that will hopefully keep me from going to CFA
I weight 15 lbs less than I should because my office moved to a location where there isn't a CFA on the way to it from my house. I can pass on McDonald's, BK, Taco Bell breakfast easily. CFA would suck me in to the tune of 3-5 visits/week.
Have a friend that just had a kid. I'm making them sous vide carnitas, a couple salsas, etc so they can do tacos. I'm vacuum sealing the carnitas in single portions so they can just take one out the fridge or freezer and have a"ready" meal. Anyone ever vacuum sealed and froze tortillas? Just wondering if that's worth it or not
So got an anova for my bday, have done flank steak and chicken breast so far and have been impressed, what should I do next. My wife was skeptical now is super excited for our next meal. Also I'm sure it's has been discussed but she is worried about leaving it under attended due possible fire, what are the thoughts on that
It operates in water which can't catch fire unless you live in a fracking area. Next, I'd recommend a pork tenderloin or a nice tri tip or chuck roast.
mines never caught on fire, you guys should be good. and what kinds of things do you like to eat. it's great for other, thick steaks. salmon is fantastic. eggs are something most people don't think about, but can turn out just absolutely amazing. tenderoloin is great. i just did carnitas tacos this week (and have done them previously). short ribs cooked sous vide are great as well. just figure out what you want to eat, and you can probably cook it sous vide.
Fire: It draws less power than A LOT of common household appliances, so the worry of an electrical fire should be low (assuming your wiring isn't garbage). You should connect your cooker into a GFCI outlet, so any risk of a fire via electrical shorts should be greatly reduced. Water absorbs a lot of thermal energy, so the risk of a runaway temperature is low. Her concern is more mental than based on logic.
Yeah she freaks out because there have been a couple house fires recently and she doesn't want the dog to be trapped. Think I will go with something pork related. Wife usually butchers it when she cooks it, however I can already tell she will use this to make me cook more.
For me literally the justification in the price is made up with one pork tenderloin. So easy and so good.