Finally bought a cambro and lid to make it easier. I'm excited to do some pork tenderloin with it tonight.
About to purchase one of these Anovas on sale, the 900-watt one. Just had a general question for anyone who could provided feedback. Do any of y'all purchase the square trade protection plans when purchasing electronics from Amazon?
Don't even know what that is, I don't purchase that many electronics from Amazon. I went to a real store with four walls to buy mines.
I bought a 4 year warranty on my 4k TV like 3 years ago because the TV was like $2000 and the warranty was only $150. I bought the TV directly through Sony and the Square trade warranty from Amazon.
Get ready to live. First get the app and start browsing the recipes. You can get a vacuum sealer but I just use zip lock bags and submerge them in a water bath. Thinking about doing a pork tenderloin tonight. Anyone thinking about doing the Sous Vide Turkey?
I did turkey breast only on Thursday. Turned out great. Not really picture worthy but it was strange eating turkey with that texture. Would do it again.
Buy a ribeye, cook at 129 for an hour and a half, sear, enjoy the best steak you've cooked, and welcome aboard the water bath life
If you have some time still grab a pork tenderloin or some chops. Pretty quick cook and perfectly moist pork.
Give those cloves a good whack with the broadside of your knife next time. Helps to release more flavor.
So I know this isn't very cunty or anything special, but I was in a hurry and wanted something somewhat healthy to eat. So at our local grocer, I saw these individual wrapped Pork Tenderloins which are prewrapped and premarinated. I would have perferred to marinate myself but again was in a rush. I went ahead and cooked one this weekend (no pics, i am a douche) and it turned out fantastic.
Honestly nothing special. Just picked a couple at publix. There are a few legit butchers to get prime beef here but not very close to me. Can't wait to go splurge on those.
I did this as well when I needed to leave and forgot to start dinner. It's probably a special type of plastic that causes multiple types of cancer when it's heated up. Otherwise it tasted pretty good.
So these came out okay. I had an issue with my cast iron and it started to smoke too much before I added anything. So kinda rushed it and didn't get a good sear. But the cook on it and having it completely even was awesome
But tonight I made a double thick pork chop which I've never really done at home. Amazing. Pic doesnt do it much justice
Looks fucking awesome. The ability to cook pork and keep it moist is literally worth the price of admission for me on this thing. Your creamed corn can fuck right off though.
I assume most people are different than me, but I don't understand not cooking sous vide for most dishes. I don't care if I have to eat dinner at 930pm, the difference in quality between my sous vide dish (which is typically super healthy as well) and either my non-sous vide dishes or good quality restaurants makes sous vide a no brainer. In addition to the taste of the main dish, I have no problem roasting all my vegetables because that takes less time than the sous vide cook which makes my entire meal great and healthy.
129 for 2 hours or so. Seared on a regular pan. I coated the meat with a little oil and just moved it around the pan in a circle
I just enjoy cooking so still enjoy other ways to cook. But as a father of a 10 month old...being able to cook awesome meat this way while being able to do other things is a total gamechanger.
What is everyone's favorite cut of steak to sous vide? I always buy filet but I want to branch out today.
Strip or ribeye is my personal favorite. The wife prefers filet so we end up with that 98% of the time
Same. Only thing about sous vide is I have to compromise on temp. I'm medium rare but she likes more medium. So I set it in the middle to split the difference.
Everyone is going to have their preference but with sous vide you can just go with the thicker cuts of whatever you prefer.
How do people generally deal with different finishing temp? Cook both to med rare but finish the medium one in the pan for longer while you sear?
We are the same. I cook at same temp and leave her's on the grill/cast iron a little longer then tent
I'm ordering this cooler on amazon to make this. Any more pro tips for making a dedicated cooker? Dividing racks inside or nah?
Nice. I do a lot of reverse sear on my BGE but sous vide has always intrigued me. Seems like it’d be good for easy week night meals.
Have a 2 inch thick bone in ribeye in the bath right now. 129 for 2 hours. Baked sweet potatoes and roasted purple asparagus as sides.
It won't beat your bge on a steak but this amazing for week night simple meals. I never use the app but I guess some people do