The joule is slightly more powerful than the anova (water gets to temp quicker). The joule is also 100% dependent on you using it through your phone. Can't go wrong with either.
Hello, I went with brining and 142.5 for 1.75 hours. Wife tried a bite and said it was the best she ever had. She tells me that a lot so not sure if I can trust her.
Doing some very thick pork chops tonight. Love doing pork loin in this thing so this should be great.
Do y’all ever use marinades that have oil in them? Pretty sure this is a no no for sv but I made carnitas with a mojo marinade and none of the flavor was imparted in the meat.
I have been doing mine at 134-136 and have been really impressed with how they turned out. I did them last night in fact and loved them.
From why I’ve read, there’s really no need to brine with sous vide. It retains the moisture naturally based on the lower temp.
Just going by what Kenji Lopez and a bunch of other sous vide experts say. Q: What about brining? [TOP] Brining—the process of soaking meat in a salt water solution in order to help it retain moisture better in the future—is entirely unnecessary for sous-vide cooking. Your chicken will come out plenty moist and juicy, while also having a more concentrated chicken flavor, as using a brine dilutes the flavor of the chicken with water.
Did a 4lb beef tenderloin last night for a fam dinner. 133 for 2.5 hours. Host’s grill was out of commission and pan selection for searing wasn’t optimal didn’t get the best sear but the SV did an awesome job. Little orange & carrot farro salad on the side and ended up making a pan sauce with bag juice, butter and red wine.
My Father’s Day presents included a Searzall & Blowtorch and this beautiful piece of meat. I don’t think I can go back.
Next time put the sprig of rosemary in the bag with the meat instead of just putting it on top for the photo.
That looks great but the ziplock seal being under the water freaks me out. I was always so scared of water getting in the bag that I kept it out of the water. I assumed it was on the side away from the camera
That was my original plan but I used a rub that had a pretty strong herb profile already so I nixed it. I pulled the sprig off the bush already so I wanted to at least get it in the team photo. I’m usually the same way but with the tomahawk I didn’t have much of a choice. It held up just fine though, no leaks.
All good. If ever there was a thread for the cuntiness of a staged herb sprig for a photo, this is the one!
In the spirit of food snobbery, my wife was mad that I wasted the rosemary so she chopped it up and mixed it in with some butter for a yet to be determined meal.
Any preferred pork tenderloin recipes people have used? The serious eats one is pretty simple so looking for ideas to get creative.
I made 4 tenderloins on Friday. I just cooked them at 138 for 1.5 hours. Salt, pepper, and slices of lemon. Came out fantastic although some of the rubes that were eating were freaked out by pink pork.
I usually bag it with rosemary, salt and pepper. Cook at 139. You could try a pan sauce but it doesn't really need it. Garlic, shallots, white wine and whole grain mustard with the searing juice.
non-food sous viding tonight. currently decarbing 4g of bud in there while that's getting ready going to be dicing some stuff to go in liquors. going to do cucumber+mint gin and jalapeno+mango tequila. both 1/5ths. Once they get done being infused in the SV I'm adding 1g of bud each to them and cooking at 145 for 2 hours in quart mason jars. Should yield ~6mg THC per Oz so a little under one standard dosage per shot. Goal is to have the gin for the weeknight just gonna have 1 drink after work scenario and the tequila using to make margaritas for sunday WW dinner. Will be telling someone to bring normal tequila for after the round of infused margaritas. Also when that's all finished I'm adding 1g to a cup of EVOO and a cup of coconut oil and infusing those as well, which I think equates to 10mg/tablespoon. nice round number there for some cooking experiments
poured a drinks worth of each liquor before adding the bud and putting bottles back in the bath. waiting for it to cool off to try it when the gf gets here... and just got back from the gym so hot liquor not appealing at the moment but I'll taste test it before bed. probably try out a weed gin and tonic after work tomorrow so I'll report back on finished product effects/strength. followed the sousweed instructions pretty straight forward. decarb at 203 for 1hr. liquor + flavorings at 145 for 2hr. bud + liquor at 145 2hr.
Cmon now nothing ITT is a lot of work. Actual hands on time for the night was probably ~30min and most of that was getting the flavor in the liquor not adding thc to it. And it yielded around 25 servings of highness via liquor and another ~16 servings of cooking oil. Both liquors turned out great. The Tequila is one of the best infusions I’ve ever had
Did not realize the sous vide could be used to infuse liquors. Now I want to give it a shot. Thanks for the idea.
I'm buying either an anova or a joule in the next week, although I wish a mix of the two existed, I'm leaning towards the Joule. Does anyone here own a Joule? If so, how long does it take to connect the device every time? Is the app slow? Both seem to be the top choice in the sous vide game, but the size and power of the joule edge out the anova to me. Just get a little concerned when reading the negative reviews of both on Amazon.
I got the joule because it is smaller and heats up faster. I believe its 1100 watt vs. 800 on the anova. The joule is only operated through the phone/ipad which can definitely turn people off. Both are great.
Both are amazing and well worth it. Don't get caught up on the negative reviews of either. I've had an anova for 4 years now and couldn't be happier
Put 3 shots in a flask and took it to HH yesterday afternoon and 4 of us drank it. Pretty perfect amount as far as thc goes for still being social. So making a good drink or taking a full shot solo probably accomplish the goal of being real baked. And for people that don’t wanna get too high just take a good swig
Your store is the hyppo right? Went to the Hyde Park location for the first time. Had strawberry basil and my lady friend had ginger plum. They were great.
Just ordered the Joule based on the size. Excited as it will have arrived by the time I get back from my business trip.
Just threw some chicken breast in. Going to sound crazy but typically I make them in advance for weeknight dinners so I have never had a “fresh” one. Always reheated and it’s amazing. Also never seared them either. Any special tips for the sear? I got them in at 147 for two hours.
Just sear them off for a minute to 2 mins depending on size. How do you typically prepare and store them?
Usually I’ll just season them with something simple, or throw a sauce in there like BBQ or buffalo. Cook them like 148 for two hours, then once they’re done I throw them in Tupperware’s and refrigerate right away. When I actually cook them, I just butterfly it open, throw a damp paper towel on top and microwave like 90-120 seconds. They’ve always remained super tender and juicy. So I can only imagine what fresh out of the sous vide + sear tastes like tonight.
On the chicken breast topic does anyone ever notice there’s still a little pink? I’ve never had this happen, but was watching Sous Vide Everything cook wings and they restarted because there was some pink inside. Even though he cooked it like 2 hours.