I was looking at different reusable types like that and just read too many negative experiences with the "reusable" bags. Fats fuck things up and/or they're too much work to clean
Finally did some sous vide BBQ. Did the serious eats pork butt recipe, it was pretty incredible. 24 hours @165, then finished in the oven at 300 for an hour and a half. Also, tried a new lemon and dill potato salad recipe that was great.
Do you feel the moisture was there? Looks great but also looks a touch dry. Also, your presentation is A1. Looks like a gatdamn commercial
Thanks man. I was actually really pleased with the moisture, easily on par with a properly smoked butt. Any dryness looking is probably more attributable to me screwing around with the brightness and contrast on the photo editing.
Did some chuck eye steaks tonight. Marinated in mojo criollo. 50* Celsius for 45 minutes. Homemade taco seasoning and a lil garlic butter. I love this thing.
Did the carnitas last night. Delicious. Favorite thing I've done yet. 165 for 24 hours. When I took it out last night I dropped a pack of bacon in at 147. Going to sear them off on one side today (saw it on IG yesterday)
Does anyone have problem with their anova tripping gfci breakers? I had to move it to a different part of house without one which I'm not sure is the best thing to do.
There's no reason that should happen at the voltage of the anova. I'd get that outlet replaced and have someone check out your panel.
Bc of my schedule today, I'm currently cooking a steak at 130 for 4 hours. Longest I'll ever have cooked a steak and a little higher temp than I normally do. We shall see how this works out
Got my anova in Friday night, came home drunk and thought it'd be an awesome idea to cook a ribeye in a small pot. Woke up 2 hours later to what I thought was a fire alarm and the sous vide was yelling at me to add more water Yall make me hungry though
Yeah that's the upper limit. Will probably end up cooking for a bit less than that in reality, but that's what I set the ANOVA for. First time I've really missed having a WiFi one
Are you dethawing or throwing it straight in the sous vide? Salt may pull out more moisture than you want if dethawing
Quick question... I'm looking to do some larger cuts. 12 pound butts, Chuck roast etc Does anyone have a recommendation for bags? I can't seem to find them big enough
Serious Eats did an article on preseason>freeze for steaks. Some people like it more. Some don't. Very small change in the texture. You can pepper and seal, then just salt (and more pepper) before searing if you don't like the "cured" texture. I couldn't tell a difference honestly. They're all good
I just cooked this recipe but 171 @ 16 hours. Then broiled on high for a couple minutes. Turned out great.
Did 129 for around 3.5 hours. Pulled and seared on a cast iron Skillet that was I preheated on the grill. Was delicious.
Jesus Christ guys...how do you expect me to lose weight watching this thread. I might have to unwatch Orrrr not
Doing the 8 hr version of the carnitas. I forgot to buy an orange, so I put some lime juice in its place. I also threw in a packet of Sazón Goya bc I MSG.
Doing Food Labs carnitas for dinner tomorrow. Any opinions on cook time? I'm planning on a 24 cook unless other opinions arise. Any tips or anything else?
Okay. I'll plan on starting it closer to 7pm tonight. I want to serve around 7pm tomorrow (Oregon's tip time) so I need to budget for removal and searing, right?