Everything I've made has been awesome, but I think a nice med rare steak is where is shines. #2 is a piece of fish.
Hard to go wrong with a steak. Chicken breast is also pretty amazing as compared to what you're probably used to. Think my first experiment was with soft boiled eggs because its what I had on hand when I got my Anova. You can do lots of fun stuff with eggs.
Yeah chicken breast is great. Did some. Italian seasoned ones last week to go with pasta. Threw some eggs in after to eat for breakfast the following days
This is a whole roast duck but I make it a few times a year. Made it for Thanksgiving and will again for Christmas http://cooking.nytimes.com/recipes/1015833-roast-duck-with-orange-and-ginger
Just got an Anova, any beginner mistakes to avoid? In reading the thread noticed I shouldn't pre season any foods and to use this for cook times? https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide Any other lessons learned?
I season before putting it in the bag. On some things (steak), I like to double sear--once before and again after--to ensure an adequate sear (I'm a sear snob) since the sear isn't usually as good after sous vide. Otherwise, you have to let it rest and get the skin very dry (and pan as hot as you can) to get a good sear.
Is everyone pretty set on the anova? My roommate has one that we use to cook steaks. I'm moving out in a couple months and might get one for Christmas.
Drew63 got the Joule, I believe. I think it may be a little more expensive, but heats water more quickly.
http://www.amazingfoodmadeeasy.com/info/sous-vide-tips-and-tricks/more/sous-vide-and-salt I season beforehand, too, but have heard it recommended to wait until after. I just always keep thinking about the lost opportunity for the salt to flavor the meat for the 1-4 hours most of my cooks take, and can never bring myself to try it unseasoned. The linked article basically advances the hypothesis that it drys out the meat and causes it to begin to cure if you pre-season. But apparently the effects are negligible for cooks less than 4 hours, and the article even said that pre-seasoned meat had a beefier flavor. I've never done a 24 or 72 hour cook, and might be convinced to try not to pre-season for those, but probably not until I try it seasoned first and find it unsatisfactory. I've also heard people claim pre-seasoning makes meat taste funky, but I've never experienced that and wrote it off as a baseless claim.
I did a Korean seasoned short rib sou vide a few months ago. I only let it go like 36 hours, should have pushed to 48 but I didn't plan far enough out. Flavor was incredible and texture was still good, but would have been better/more fall apart if I let it go.
Salt can impact your texture on really long 36-48 hour cooks if you're trying to do a long not well done sous vide, supposedly. So doing a tough cut of beef that you're cooking at like 59c for two days you might research more to be safe.
Good point. I would now. I got the sous vide prior to getting a torch and I haven't been using the sous vide nearly as often as I should. In the summer I'm BGE whenever I can. In the fall my sous vide was mostly limited to prepping things for tailgates and then I had to reheat them at the game anyway so the torch wouldn't have been adequate.
Because of the torch comments, I looked something up and came across a video of Adam Savage and Kenji Lopez-Alt reviewing searing methods to determine which is best. The options were a searzall, on a grill, with a grate over a chimney starter, and an aluminum forge. Looked like a sous vide sirloin was used for all of the videos. Searzall was #2 - least amount of gradient when searing Chimney starter was #1 - no gradient, best crust, least amount of time, added smokey flavor Only downside to the chimney starter was that it was essentially 1 steak at a time that could be seared. That was pretty much negated by the quick searing time.
Made the serious eats best roasted potatos ever last night. They were damn good. No pics, but if you like a crunch to your taters definitely worth a try. It takes a good hour and half though.
Tough to leave the house with a infant so I'm making short ribs and risotto tomorrow night for my own birthday dinner. Pretty excited about picking up a bad ass red to go with it on my way home.
Maybe I'm weird but i just don't get a hankering for short ribs when it's hot outside. Smoked short ribs I can do.
Short ribs anytime. Although lately I've been working my way through 6 lbs of ahi. Praise be Restaurant Depot seafood counter.
It was Prime NY Strip they used. Also on team season before Sous Vide. Got 4lb boneless leg of lamb in right now, rubbed down w/ evoo, shit load of pureed garlic, oregano, salt and pepper. Butterflied, butcher tied, then more salt and pepper....Going at 132 for about 6 hours.
Thinking of doing a beef rib roast for Christmas. Looking for input from a.tramp or anyone else with experience here. I live in a town large enough that I can get my hands on a prime grade beef rib roast during the holidays, but not one large enough where I can shop for a deal from a competitor, and I'm also not able to get dry aged (which I had hoped for). I will either be traditionally roasting or preparing sous vide. If I buy from my grocer's butcher, I'd be looking at prime grade roast for $19.99/lb, expecting to buy a 3 rib roast at approximately 6-7 pounds. If I buy online I'm thinking of a "California reserve" grade (which I understand to also be prime grade) dry aged roast from Flannery Beef (http://www.flannerybeef.com/butcher/dry-aged-prime-rib-roast-ca.html), also 3 rib roast at 6-7.5 pounds at approximately $28/pound factoring in shipping. Questions are: 1. Is $19.99/lb an otherwise fair price for prime grade beef rib roast? 2. Thoughts on buying from my grocer's butcher versus online? 3. Is the extra $50 worth it to get dry aged beef ($150 versus $200)? 4. Is there another online vendor I should be considering for prime grade, dry-aged beef rib roast that's priced comparably to my two current options? TIA
I'd buy it locally. It's a little expensive at that price but seems to be your only option. You anywhere near a Sams or Costco?
I love that Costco carries prime rib roasts all year long. Only problem is they are all like 20-lbs. Do people that typically buy their steaks at Costco get Prime or Choice? Choice ribeyes are 8.99/lb and prime are 17.99/lb. I typically buy the choice ones because they usually look better to my eye. I've probably never gotten there in time to get my choice of the Prime selection, though.
How hard up are you to buy Prime? I can usually sort though the Choice stuff and find a high end choice cut that will do the trick for less than $11.99 lb. My local grocer had some nice choice rib roasts for 7.99/lb last week. Reason I ask is that I will only buy prime for people that appreciate it. Not sure how your crowd is.
I've bought smaller prime cuts at Costco, but almost always go with choice. The difference isn't worth the price with the quality they have in their choice meats. To me at least
I rarely go prime on a rib roast. The price difference between a good quality choice and prime is just way to great unless you get one hell of a deal. Plenty of fat in a good choice to keep the meat moist.
Sam's yes, Costco no. I hadn't thought to try Sam's, I will check them out. Costco is not likely to be an option, as I don't plan to go to Dallas anytime between now and Christmas. Not a huge difference, but I misquoted the local price, it's $18.99/pound locally. That said, I'm fairly set on prime. Special occasion, etc. Crowd will be my family, but I'm a snob so... Edit: also should add what my grocer stocks is from a Wagyu herd that's been transplanted and bred in Texas. Interesting read about the producers and a dispute they got into with the Koch brothers: http://www.texasmonthly.com/food/koch-brothers-beef-with-a-texas-rancher/
( the friends ) have now named ignore users PICKLEDICKS ~! yes buddies no balls of steel just PICKLEDICKS .
I use BJ,S.- hey C - I talked to BR yesterday said you were harsh on him true ? only place for prime here is the butcher shop on orange ave or petty,s . watchout for the PICKLEDICKS bro . LOL!