The biggest thing is teaching people the right way to get a good seal on a bag but idk pots and shit sre easy
It randomly beeped non stop and I had to google to know it meant low water. I think my app should’ve notified me but didnt
With rhw water level the anova makes like a wushing sound if the level is too low. If that happens I just add more. Never had it beep at me though
Water level: make sure meat is fully submerged Type of bag: ziploc or foodsaver or whatever Type of pot: big enough Certain lights and beeps just look at the temp on the anova display and then keep up with the time yourself Yes the anova app sucks
It does, I generally put it close to the max unless it’s a really big piece of meat in which case I’ll fill it with the meat in there so I can see where it will be. Simple enough.
Yes. Water level looked fine to me and had not dropped from where it started. Nothing on the Anova itself indicated what the problem was, app sent nothing. Google came to the rescue.
experimenting with some soft boiled eggs - I need to oil the knife next time, it took a good amount of the custardy yolk with it while cutting 194 for 8 minutes, then ice bath
Just threw some frenched lamb racks in the bath at 134 with rosemary and thyme. Probably going to go 2.5 hours and then sear.
Doing the chicken breast at 145 for two hours. Not sure my mind is ready to risk the 140 even though it’s safe
About to throw some lamb chops in. Really wanna do a leg one of these days but my wife doesn’t eat lamb so gonna have to wait til we have some family in town or something.
Generally how long does it take for the meat (whatever it may be) to get its internal temperature up to what the sous vide is set at?
What was the order of this: did you wrap it prior to bath, wrap post bath pre sear, or wrap post sear?
I like this, saw reference in this thread, not sure from who. Edit: I have the Benzomatic torch...........
Doing kenjis sous vide and smoked brisket Don't have the time to do it full in smoker but will wanted brisket so we'll see
Do you guys season your steaks a couple hours before throwing them in the water? Usually I just do it a couple minutes before, so was thinking I would try this since I have time today. Also, what do you guys typically season with? I usually just go S/P and a little garlic (or garlic powder).
Season with S/P and will throw in some fresh rosemary and clove of garlic. I will season and then vacuum seal and freeze so it’s all ready to go and I can just go straight from the freezer to the bath.
So honestly, my favorite thing to sous vide may be..... hamburgers believe it or not. Half pound patties, 132.5 for one hour, followed by a quick sear results in the juiciest burger I've ever had. Brings the house down every time.
I was so close to doing a burger tonight, but the weather is shit and I decided to do a steak instead. Wait for the burgers when its nice out.
I used a 50/50 blend of ground chuck and ground sirloin. For seasoning, I used this and it was excellent: https://www.allrecipes.com/recipe/205547/staceys-hamburger-seasoning/ . Use 2 teaspoons per lb of meat and mix in real well, then sprinkle some more on the patties before you sear. For bun, I prefer a toasted potato bun.
The 132.5 temp will give you a burger that is decently pink throughout the inside so if you're eating with some sissy babies just keep that in mind. The medium cook temp ranges from 130-137
Love the burgers as well. Other addition I would recommend is use more binding than you typically would. We use probably double the panko. Definitely have to be careful with the searing and how you handle it. We always cook on the lower side of medium rare, 130ish. So maybe close to medium is more solid and easy to work with post cook. Edit: put in it what you normally like. My current beef is definitely on the fatter side so I sear with charcoal when conditions warrant. If shitty, grill pan on the gas.