i bought a nano when it was announced and got it a few months ago. it works great imo for a cheaper immersion circulator. i use both my original and the nano 50/50 when doing any regular cook. i still use the original for the longer cooks, but that's just because it fits better on the bucket i use for longer cooks
I can’t seem to post pictures anymore but the prime rib came out incredible. Everyone got seconds. My father in law, who when asked which piece he wanted said “the most well done” and always orders meat well done, had two large pieces. Went with 128 for 12 hours then finished in the broiler. Was melt in your mouth tender.
What are you all doing to get a crust on the rib roasts after the sous vide? As of last year the food lab guy says he prefers oven and then final blast for ten mins at 500+ due to the final crust.
So this Year I planned to reverse sear 190 until 120 internal but it was conning too fast so I threw it in the sous vide 130 until ready to eat Rubbed a stick of butter all over and then put in a,550 degfree oven for 10
Did my 3.5lb strip roast at 132 for 6 hours after a 2 day dry brine in the fridge. Finished on the stove top starting fat cap down and then seared all sides for about 60 seconds each (so much smoke, but worth it). No pictures, but came out extremely tender and flavorful. Did the pan sauce recommended here but included a minced shallot while the red wine reduced. Interestingly, I had very little bag drippings after the 6 hour Sous Vide cook. I mean, I usually get 5x as much drippings after doing a single steak so my only explanation is that the dry brine helped the roast retain a lot of the juices while it was in the Sous Vide cook stage. Anyone else experience that after a dry brine?
Did not do a dry brine but I did notice a point between the 6-8 hour mark in my 12 hour cook of prime rib that significantly more fat rendered out. Maybe go longer in the bath?
Buy a steak, get water to 130ish, bathe for an hour or 2, sear over the hottest source of heat you have, enjoy
Check out their app. Has good methods for basic protein cooks. Usually what I use to determine time /temp.
Usually do it closer to lower 130s as it allows me to get a good sear and still get med rare Here's from Kenji: 130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy 140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
serious eats, anova, ect. Whatever you want to cook just google the meat and sous vide and plenty of great recipes will pop up. One everyone seems to enjoy for chicken is the honey mustard recipe on Anova. I did salmon at 120 for 45 minutes in a lemon butter sauce and threw in some honey and sriracha for Christmas dinner and everyone loved it.
Agree on pork tenderloin being a lot better with the sous vide. I found a sweet/spicy rub recipe with cinnamon that was amazing. https://tangledwithtaste.com/sous-vide-sweet-heat-pork-tenderloin/
Pour some out for a friend lost yesterday. I was doing Egg Bites and I think the water evaporating from the container got into the electronics of the Anova, all of a sudden it starts beeping and switched to C instead of F. Then lost WiFi. I unplugged and left it and then replugged it in. Now it won’t respond to any thing. I checked online and it has a 2 year warranty. I ordered it Jan 17th 2017 so I had less than a month to go. I filled out a form online so let’s see what happens. I ordered the Monoprice Sous Vide in the meantime as I trust the Monoprice stuff and it’s only $75. If Anova replaces it I can keep the Monoprice one for a backup.
Yea I have been doing mine at 134 and then searing in a cast iron on the grill. I was curious what others have done.
On a related note, I did mashed potatoes for Xmas lunch in my Sous Vide. I peeled and cut up some russet potatoes, added about a stick and a half of butter, five cloves of garlic, and three big sprigs of rosemary. Cooked them at 195 for an hour and a half. Pulled them out and cooled them down and mashed everything. They were incredible. Best mashed potatoes I have had in a long time.
Did anyone get the weed tinctures dialed in? I remember that was brought up some time ago but didn't seem like a consensus was reached.
I made the ChefSteps cheesecake for Christmas Eve. It's very good. Also made the streusel and macerated strawberries that are mentioned in the recipe. Highly recommended.
To get started you really don't need anything outside of a large enough stock pot or container. Ziploc bags will work fine, but getting a vacuum sealer is nice to have with long cooks, freezing, etc. Start reading up on these and grab a steak. https://www.seriouseats.com/sous-vide-101 https://www.seriouseats.com/recipes/topics/method/sous-vide
What is better with Bowl games than wings? 150 for 1.5-2 hrs (whenever we were ready) and then skillet fried and sauced with Parm garlic and Honey BBQ.