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Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.
ok got one of these bad boys for Christmas...now what?
tips, recipes, suggestions....
insert it into your anus
at what temp and for how long?
I'm also now about that sous vide life.
Beef tenderloin turned out perfect last night.
1. Throw away your grill
2. Buy a Prius
I'll try to link what I can but there is a wealth of information and extension discussion on it in the cooking thread. My favorite resource when I was getting started was the Serious Eats Food Lab, explains a ton of background and testing for how they arrived at their time/temp charts. Modernist Cuisine is also a pretty revered source of sous vide info.
Got mine for xmas, did a ribeye tonight with it and it was incredible. Somewhat documented in the perfect steak thread. I just followed what the Anova app suggested for the type of meat and the size.
Yeah I'd search in the food thread. But essentially, get ready for the best homemade meats you've ever had.
what a terrible, terrible opinion.
I'm in here.
figured there was a bunch of shit in there but was too lazy to comb through 80 something pages
And it's gotten better as more people have found out what cooking sous vide means, but get ready to answer "wait, what are you doing?" about a million times.
This should help
tandin can help
Oh wait he pussed out and quit the board
But chef steps, seriouseats.com and a few other sites are great resources.
Unless you already have one, for the time being don't feel like you need a vacuum sealer. Use the water displacement method. Also, find a torch for searing steaks.
start here and their youtube channel
following this mostly to make a chuck roast into basically prime rib is what blew my mind, its also perfect for reheating proteins without drying them out
FUCK ME RIGHT
me and the Mrs. saw a vid today of a guy making sous vide burgers...when he busted out the torch, I knew that was going to be my next purchase
Had this for two years and it's served me quite well
Iwatani Cooking Torch - Professional Culinary Butane Creme Brulee and Food Torch Burner
My torch recommendation
I use this. Don't use the MAP gas with the Searzall though.
Yeah, I've heard it can burn out a searzall but I don't use one so I use the MAPP gas for the higher temp.
A joke =\= an opinion. Sous vide is great, although I've never cooked my own food with it.
But also throw away your dicks
I feel like a dick saying/explaining/talking about sous vide to everyone I know but damn it is awesome and so much easier to use for me.
Try beef short ribs, dont remember exact temp and times but it was 48+ hrs. They turned out amazing.
this looks stupid.
I, for one, am shocked that you have a terrible opinion on this.
I mean, I get it, it's basically a revamped slow cooker. I have one of those so for me... this doesn't work.
i've heard torches can distort the flavor of the meat. have you had any dealings with that?
The food grade torches typically filter out the propane/butane taste.
This comes from uncombusted gas that gets on the meat, which can happen if you are just using a torch by itself. If you use a torch in conjunction with a hot pan or grill it won't be an issue as all the gas will combust (and it's also the best method for quick searing anyway). Alternatively, if you want to use just the torch you can get a searzall attachment that will cut out any torch taste.
My normal method for searing after sous vide is to get a skillet really hot, drop the meat in and then sear the upper half and sides really well with the torch while the pan sears the bottom. This lets you get a really good sear and crust on all surfaces with very little time in the pan.
The problem with most of the chef's torches is that they don't get hot enough for really good searing. The Iwatani laxjoe posted earlier on this page is a good one, but it's probably the only "cooking" torch I'd use for searing meat.
Here is a pretty good article on torches/searing:
Other than the normal burgers, steaks, chicken, pork chop etc. I have cooked brisket (phenomenal), pork butt (phenomenal), and my buddy made Pastrami (out of this world). Haven't made fish yet but I've been using the Anova for about a year now and it never disappoints.
just for kicks make the perfect soft boiled egg. Look online for the temperature that eggwhite sets but the yolk doesnt (its something like 68 degrees Celsius. Just fun to do for shits and giggles.
Just boil an egg for 7 minutes, and then ice bath it.
dont be that guy
Okay , seven minute eggs are a favorite of mine. I add them to everything. And it's a lot quicker than breaking out the sous. But w/e
Well, he did say things like "just for kicks" and "for shits and giggles" in his post...so I don't think he was saying that you've GOT to cook soft boiled eggs sous vide.
I do think that it's interesting to cook eggs sous vide though. Especially for beginners.
While this isn't a reason on its own to buy a sous vide setup, it's also a great way to get your strike water and other brewing water to the exact temp you need it to be. (for the homebrew geeks)
Laughed audibly that this response:
Was in response to this:
And not this:
Yes hello I recently joined the sous vide fun - it's amazing. I went to cosco bought meat in bulk - season, vacuum seal, freeze, throw it in ice water when i leave for work - turn it on after lunch from my phone - come home to perfect meat.
Next I need to get that searzall - that looks amazing.
Looking at getting one of these. Hear great things about it. Checking in.
I appreciated an anus insertion joke directed at the man who gave us the "guess the foreign object [inevitably revealed to have been inserted into someone's anus]" thread.
Sometimes it's wire in penis guy
Where do you think the Anova cord was going to go?
aka the Sous vide shocker