Just did a quick maple mustard pork loin tonight. 130 for 1 (up to 4) hour, finish cast iron and used the juices to make a quick pan sauce.
reheating steak in it is so clutch had leftovers of the chuck roast two nights in a row and had reheated steaks that was still medium rare
Ok so what's the best options to get one of these cause I'm digging these meat pics. Trouser meats included
Amazon either anova (wifi imo) or joule. Grab a Rubbermaid bin and top Cut a hole in the top (doesn't have to be exact just keeps water from evaporating from longer cooks) Add water and meat, cook sear and profit
The first time I used the Anova, it seemed like it stopped for a few minutes because the temp was down and the timer stopped when I checked on it. I think this was because I moved my phone too far away for Bluetooth to work and keep it going. Anyone have that problem before?
https://www.google.com/amp/www.food...ream-over-pasta-recipe.amp.html?client=safari Obviously I didn't do it over pasta but the recipe for the cream sauce is the same.
So what sauces/marinades are you guys doing for pork? What are thoughts on seasoning (salt, pepper, EVOO) chicken or steak before vacuum seal and freezing?
I never use my phone anymore so I don't think that was the issue. It could have been the water level as it will shut off if it's too low or high. It also could just be a defected unit. My fiancé's parents had an Anova that just stopped working after one cook and sent it back.
It started working fine when I looked at my phone, so I feel like that was the issue. I think next time I'll just use the buttons on the Anova to make sure.
Bought my anova a few years ago right after it came out. Talked it up to everyone. Flew out to Memphis for my godsons baptism one year and took it with me to cook with my friend who loves to cook. He immediately bought one and then one of his neighbors was there and had me explained the whole sous vide thing to him and he ended up buying one. TSA flagged me twice while flying and I see them running the bag back through the scanner and then made me explain what the hell it was to them. One of the agents was a foodie and wanted to know all about it. It can get tired explaining 'boiling' your steak to people.
Biggest question I have is has anyone tried doing a sous vide Milk Steak? Seems like a perfect marriage. TIA
Question: After pulling a SV steak from its bag, you normally dry it off with paper towels before you sear it. Has anyone thought of using an Iwatani torch, on the wide setting, and go over the exterior of the steak once or twice to try to dry it off some more before you put in in the cast iron skillet or on the grill to finish? Would that even work without imparting butane scent onto the meat? I'l hang up and list.
You're overthinking things. Pat it dry, put it in the hot cast iron, flip it over and torch. Make sure to flip it over after you torch the last side so the oil can burn off any butane scent. Torch + cast iron is absolutely the way to go.
I'm absolutely over thinking it, but if it takes me 15 seconds per side with the torch before i sear it, to get a 2x better crust, isn't it worth it? Ideally you want the exterior of the meat to have zero moisture. Just trying to get to that point.
I actually ran out of paper towels tonight, so I did this with a chicken breast. It does indeed work better than paper towels. If you have a torch you should continue to use it while in the cast iron as well, though.
trying to start a rump roast in the vide by saturday morning to be ready for monday night. anyone have a preferred recipe for a roast? probably serve it with mash potatoes so including gravy is fine. I'd like to think stuffing some garlic cloves in random places around the roast before putting it in the bag would be a good move
Also, I don't have a top for my Rubbermaid container so I put some plastic wrap over the top to prevent evaporation. Anyone else done this?
Talked to my sous vide buddy at work today. He cooks his shit in a cooler and uses aluminum foil as a cover for multi day cooking
Got some Buffalo chicken in the pot right now. Just gonna eat it over rice with some peppers and onions
I just used a Buffalo rub I make and my favorite Buffalo sauce (honey blaze). I'll post the rub in a bit if you want it
Big fan of sous vide bacon. I do it pretty much like this but get the thick cut in the packs with no paper/foam inside and do it right in the packaging. I do it at 147 overnight per chefsteps instead of the 145 mentioned here. http://recipes.anovaculinary.com/recipe/sous-vide-bacon I then drain the liquid, lay the strips out on parchment paper, stack and repeat, and put in a big Ziploc. It is perfect for tailgating and bloody mary prep.
Need a good flank steak marinade. Post itt pls. I've typically done citrusy, garlic marinades before.
1/2 cup soy sauce 1/2 cup cooking sherry 3 tablespoons honey 2 tablespoons sesame oil 2 heaping tablespoons minced ginger 3 to 5 cloves minced garlic 1/2 teaspoons red pepper flakes
I did this with just throw in the packet overnight then sear for 30 seconds and I was underwhelmed because there was little flavor but I think it was the bacon I was using. I'm going to try again with a different brand. Was very juicy though.
Anyone who's done a pork butt before, did you pull it right after you pull it from the bath or did you finish in the oven/grill/BGE?
I've seen a number of different finishing techniques among various recipes, that was one of them and what I was leaning towards.
if you're referencing pulling it for like, pulled pork style, that shit ain't going to pull it's going to be steak like, pork steaks are delicious would 100% finish in a super high oven after seasoning the outside to get some crunch, or grill/smoker for same + some smoke flavor
The errors eats recipe is 165, then an oven finish http://www.seriouseats.com/recipes/2016/07/sous-vide-barbecue-pulled-pork-shoulder-recipe.html
I've never done it but from what I've read you need like 165f for 20-24hrs to get pulled pork texture