Same here, I use some paper towels to dry the meats out that I am cooking. It usually helps reduce the issue a lot.
It’s like any other, fairly easy, usually go 4-5 hours with mine. If you’re worried go longer, find a 24 hour cook or whatever, you won’t over cook it.
Just finished eggnog in mason jars. Drinking it warm 50/50 with bourbon. Holy shit it’s good Next cook is carnitas. Pork butt. Spices. Orange. 165f for 24 hrs. Heat in cast iron before tacos. Homemade salsa verde. Done.
Anyone have the nano? We're using sous vide for our breakfast menu and need a few more and wondering if nano is good vs the regular anova.
After searing throw a cup of red wine in the pan and scrape up all the brown bits and reduce. Turn heat off and throw in a tablespoon of butter and once its cooled a little put in the bag juices and whisk it all. Drink straight from a cup or with the roast.
Stone Cold Steve Austin and I have been requested to sous vide 10 steaks for Christmas dinner. We both have an anova. What is the best way to knock out 10 steaks at once. Rig up a cooler or two and then sear them 1x1?
What is the biggest container you have? I would get a couple gallon zip locks and put a couple in each one. Then just cook them all for a couple hours to make sure they are all cooked. It might be easier to use the grill to sear them. Or a cast iron and do them two at a time.
They make racks to keep spacing so water is surrounding the bags evenly. There are obviously expensive ones on amazon but I’ve seen people that just get the dish drying racks and make it work that way. Guess that also is going to depend on what type of container you have. Otherwise you can always cook beforehand and then “warm” them all up at the same time. This way spacing isn’t as crucial to the cook. Just moved them around a few times and they’ll warm perfectly until you sear.
Go on Amazon and search sous vide container Tons of options I have a 12 qt and a larger one with a lid that fits both for long cooks
I posed the same question a week or so ago and got nothing back. At 65 bucks I went ahead and bought 2 as gifts. Hopefully doesn’t suck. I would just assume it can’t take a bucket of ice water to 160 quickly. Also probably can’t be overused.
Picked up a 3+ pound boneless rib roast today for 6 people. It’s not dry aged. Need suggestions on whether I should rub it down with salt and leave in fridge uncovered overnight, for 2 days, or longer? Also, suggestions on temp and cook time? Not quite sure how thick it is, haven’t measured yet.
Pre-marinated pork tenderloins from publix 136 for an hr. I wasnt a tenderloin fan until this cook. Must try.
yep. did one this summer from costco probably 8lbs. 129 for ~3 hours. seared a little before and very quickly seared after. was perfect
Stone Cold Steve Austin The Blackfish What if you used something like this? Big Sterlite container and a rib rack ~$20 for both https://www.target.com/p/sterilite-174-clearview-latch-storage-bin-clear-with-purple-latch-8gal/-/A-13794492?ref=tgt_adv_XS000000&AFID=google_pla_df&fndsrc=tgtao&CPNG=PLA_Storage+Organization+Shopping_Local&adgroup=SC_Storage+Organization&LID=700000001170770pgs&network=g&device=m&location=9053049&gclsrc=aw.ds&ds_rl=1246978&ds_rl=1247068&ds_rl=1246978&ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Storage+Organization+Shopping_Local&adgroup=SC_Storage+Organization&LID=700000001170770pgs&network=g&device=m&location=9053049&gclid=Cj0KCQiAgf3gBRDtARIsABgdL3mrWxTXil8VhmAj9-ovJNFlh3ZaV8bSJDC725eieADf9kdMQLJmqaoaAnCaEALw_wcB&gclsrc=aw.ds https://www.walmart.com/ip/Camp-Che...ZnJ7tgwc_wK1-PT4s_mnJobdx3v90dZAaAlgCEALw_wcB
I think that would work pretty well actually. I think we’re good for tomorrow but may try something like that for the future
That plastic isn’t meant to have hot water. Get a Rubbermaid clear plastic container and they sell lids that you can cut out the corner for the sous vide. I got mine on amazon
Just bumping an old post of mine, this is what I have for containers. Also ended up getting a sleeve for the smallest which is what I use 85% of the time and typically what sits on the counter. Spoiler
Last night my roommate crammed 2 large steaks into one bag. I would of separated them into 2 bags but it worked all the same. Have you guys noticed a difference? Meat/Bag ratio?
Always start small and then you can use the water from the small to fill up the next size when in doubt.
Single bag guy here. Double bagging can mess everything up in my experience. Main culprit behind rubbery chicken
To be clear, you mean putting 2 things in one bag, right? You don't mean you are against using 2 bags one one piece of meat for long cooks.
Correct. Any overlap in meat and you’re not getting true 360 degree water immersion around the meat and it can result in uneven cooks or bad texture
Nice. I'm worried by 3+ lb boneless isn't going to feed 6... but the butcher convinced me i only needed 1/2 lb per adult.