Sous Vide Thread

Pork steaks are dope, just got to slice it instead.

 

is there a sousvide cooker that doesn't require bluetooth or wifi or whatever

i just wanna turn it on or something

 

The anova doesn't require any of that. The regular one has Bluetooth but I basically never use it

 

Shits annoying to me as well. My fucking electric toothbrush is Bluetooth and it annoys me.

 

Forgot he has me on ignore so he'll never see that. Tell him it requires an ethernet cable

 

If you don't have Bluetooth or wifi all of them require an Ethernet cable. All of the fancy stuff is done on the cloud.

 

I would slice the pork very thin and reheat it with a shit ton of sauce. Just let it get to temp you want and let the sauce get in the meat.

 

how close does my phone have to be to the machine for it to stay working?

can i do wifi from my desktop?

 

It needs to be 3 feet away and no he cannot from his desktop

 

Idk I have wifi on my phone.

 

I use the Anova with wifi and I leave the house and can check it or even start it from my phone.

But the phone isn't a requirement, you can do it straight on the device.

 

Have also done pork carnitas in the sous vide and they are amazing. They come out as little cubes of pork crispy on the outside and near fall apart on the inside.

http://recipes.anovaculinary.com/recipe/sous-vide-carnitas-tacos

This recipe is obviously intended for tacos, but if you tossed the cubes in a BBQ rub then broiled them and used your favorite sauce I have no doubt they would be good.

 

Doing a ribeye tonight. About to hit an hour at 129.5.

 

So despite the error in cooking temp, it actually shredded pretty well. Took a little more effort than it should have but pulled pretty nicely and tastes great. Tender, juicy, delicious.

Edit: will post pic later

 

Looking to finally step up my sous vide game and grab a vacuum sealer. Any recs? TIA

 

I've got the $80 food saver. I think the model is like 2244 or something.

I couldn't imagine needing anything more

 

Anyone done a numbers comparison on energy cost between sous vide and traditional cooking?

 

Stunning photography. iPhone 7?

 

6 actually, dat above stove lighting

 

Just pulled my finished brisket out of the oven. So tender and moist

 

I would want it a little less cooked but that looks good.

 

Yeah it was my first time. The app said to leave it in the oven 2 hours. I'll do it probably 90 minutes next time.

 

Marinating some flank steak right now. Will sous vide for a couple hours and make steak sandwiches tonight.

 

Did SV Chicken Breasts for First time for lunch today, Don't know why I haven't always done them this way.

 

My searzall and touch was delivered yesterday. About to head to bed bath and beyond for a vacuum sealer. Going to do some sort of steak tonight.

 

What kind of marinade? I need to do this soon. I haven't been using my sous vide enough.

 

Doing a ribeye tonight. Have a cast iron skillet ready to sear it when it's finished.

 

Did a couple filets tonight. Set it on 130 and cooked them for an hour and 10 minutes. Spooned butter and garlic over them as I seared in a skillet. They were perfectly medium rare with a nice char and easily the best steaks I've cooked at home. Best christmas present I got by far.

 

Seriously lacks pictures.

 

Flank steak done at 131 degrees for 4 hours with an Asian marinade consisting of fresh garlic, fresh ginger, soy sauce, brown sugar, rice vinegar, chili paste, and fish sauce. Seared off in a hot cast iron for about a minute each side after it came out. Melt in your mouth good.

 

I just licked my phone.

Thanks fgt.

 

I need to find a stethoscope for my pictures.

 

This is going to be a go to dinner for me.

 

Have you tried it at 145?

 

I ended up setting off the smoke alarms in my house. Need to figure out a way to get around that.

 

Did my first Ribeye tonight, and holy hell this was impressive with the texture. Cooked perfectly. I definitely need to season my cast iron better.

 

So I don't have great pictures because we have been snowed in for about 3 days and it looks like a bomb went off at my friend's apartment.. but this sandwich was too good not to share.

Sous Vide Flank steak at 132 for 2.5 hours. Was going to go longer but was hungry. Added a horseradish sauce, havarti cheese and caramelized onions. I bought 1.9 pounds of flank steak and we just used it all on 2 sandwiches. I should probably post this on the "fattest thing you've done" thread as well.

 

Did some strips tonight, and did them at 129 for an hour to get medium rare. They came out more like medium, which was fine, because they were still good, but I realized the guide was for 1 inch steaks, where as mine were probably closer to 3/4.
So is the adjustment in time or temp? I assume I would do them at 129 for a little less than an hour?

 

How did you sear them? They should've been mid rare at that temp but maybe your searing technique pushed them to medium?

 

129 is 129. They probably turned out more done from searing a steak that thin.

 

From my understanding longer cook time doesn't make the meat more well done. Maybe the thinner the steak the more susceptible it is to cooking from the sear process?

 

make sure the temperature on the immersion circulator is calibrated correctly. assuming it is, the overcooking was due to searing, as others pointed out.