Samesies. Sous vide steak is great, but it's just not the same as a BGE steak. Speaking of, and off topic, I replaced the spring hinge on my lrg bge yesterday. I had the old hinge prior...replaced it with the new version. Like it a lot. Also put a new gasket on. Looking forward to burning it off soon.
It was frozen so I added 50% to the typical cook time of 2 hours at 145F, which is what Google told me to do. I also added 5 degrees just to experiment and based on notes I had previously taken since I badly want sous vide chicken to taste good. My notes were "145F for 2h20m was edible but bland. Try 150 for 1.5-2.5h" Swear I'm not trolling, but like I said I think it's partly user error. My guess would be over searing a bit? Even then, I'm missing the hype about sous vide being "so good!" I followed this recipe for short ribs: https://sousvideguy.com/recipe/sous-vide-beef-short-ribs/ . About as simple as it gets, right? The guy says "Beef short ribs have the largest array of possible textures and flavor profiles out of any meat cooked sous vide. A 72 hour cook at 130F delivers a texture you've never experienced before, while 24 hours at 165F delivers a traditional yet juicy texture. This is absolutely one of the most transformational uses of sous vide." Like I said above, they were good but nothing special, and definitely not any kind of texture I've never experienced before. The meat wasn't even falling off the bone; I had to use a steak knife to cut it off (butter knife wouldn't work). I'm starting to think that everyone on the internet who hypes a sous vide lives in box in SF/NYC and doesn't have access to a full kitchen or grill.
I live in Tennessee, have 3 grills/smokers, full kitchen, and love my Anova. I use it as much or more than any other cooker
Carnitas and salmon are probably my two favorite things to make. Chicken for salads is up there too. It also reheats smoked meata perfectly
See this is what I want. I badly want the sous vide to work. What is it that you prefer? The taste? Or the ease of just throwing food in a pot of water?
Ease, convenience, and piece of mind that it will be cooked perfectly. When I have the time, I love grilling or smoking meats. I don't have enough time very often and the wife can season, vaccuum seal, sous vide, and sear anything. It works perfectly for our lifestyle and schedule
Yeah I think my buddy who loves his sous vide and convinced me to get one omits the fact his wife does the work and he gets a steak with no work.
I used to live in a tiny 295 sq ft box in NYC. I think the extent of what I had in my kitchen was a pizza cutter for frozen pizzas.
Ha... I used to live in NYC - wasn't quite that bad but close. In Philly now at least I have a small backyard. Have a gas grill. Sous Vide and Instapot in the kitchen (among other tools).
295 sq ft for $2,600/month in West Village. Great location, but tiny space. I'd probably appreciate a sous vide a lot more if I were still there.
I’ve cooked steak two times in the sous vide since I got it and both turned out amazing. Even the “cheap” NY Strip the first time I tried. Last weekend I did lobster tails and those were awesome too. Might look into these famous carnitas this weekend, still need to try chicken too.
I miss the village at times. I still tell friends to go check out Arthur's Tavern if they're in the area on a Saturday night.
Partial to a larger roast, medium rare. I'd probably say chuck, or rib, is my favorite. It's like a gigantic filet. Lamb is awesome too.
I like the visual doneness feature. I like that it gives me fresh vs frozen times and bases it off thickness. I prefer it over the anova app.
Decided to do it late, so they just got done but just did a couple bratwursts in this thing. Real good. Super juicy.
I'm looking to get the Anova for my birthday next month. Is there a recipe book that comes with it or are you guys using recipes off the interwebs?
Theres an Anova app to get your started. It connects to the cooker but it also has a very basic guide as far as temps and times as an intro. Makes it easy to learn at first.
I got it for Christmas and my parents got me a recipe book that they make but I’ve never used it. It’s all online.
I do the 165 degree for 12-24 hour one https://www.seriouseats.com/recipes...-crispy-mexican-style-pulled-pork-recipe.html
Filets and cooked them for 80 minutes in water at 130 degrees and then finished them on 700 degrees on the grille for about 45 seconds to a minute on each side.
where are you getting your recipes or instructions? Also, do you get home from work at 4 and start meal prep in order to eat by 630?
Don't sleep on Chicken Breast. So delicious through Sous Vide. 140 degrees for an hour or two depending on thickness is perfect.
I used to get home at 5:30 and would be able to eat by 7, but my wife got a new job which leaves me picking up our son every evening so now I don't get home until 6. Usually eat by 7:30 if everything goes right. I used something @blackfish sent me for recipes and cook times. EDIT: Blackfish replied. Serious Eats.