Sous Vide Thread

What’s your plan? I did 140 for 48 hrs and it was way too firm.

 

I did 146 same time and concur with you that it was too firm.

 

It’s been hard to find a solid agreed upon recommendation. I saw one at 180 for 10 hours where they said they tired multiple ways and times.

 

I did sous vide egg bites today. One is egg white with roasted red pepper (I needed the yolks for pot de creme which is why I did this) and the other is bacon, caramelized onion and gruyere. I will find out tomorrow if it was a success.

 

I put carnitas in the bath 22 hours ago. Pork is shredded and waiting for the broiler to get hot.

 

Here’s the corned beef 180 for around 9 or so hours. It was pretty small... under 3 pounds. I thought it turned out great.

 

Salmon tonight 115 for an hour

 

About to do the same.

Love it for salmon especially; burgers and beef cuts are great, chicken and pork are fine, but salmon is consistently dynamite.

 

Did two pork tenderloins today. 151 for 5 hours. It was my first attempt and damn do I love this thing. Seared on grill.

 

How was the texture? I wouldn't have gone over 140 and 2 hours so I'm legitimately curious if that length had a negative impact on texture.

https://www.seriouseats.com/recipes/2016/04/sous-vide-pork-chops-recipe.html

 

Honestly I thought it was awesome. I put two in the same bag. I followed some recipe someone posted here, don’t recall which one,

 

I do 146 and all of mine are frozen from the jump and I would never go more than four hours. Not saying you are wrong, just saying if mine is a bit bloody I'll just sear it off maybe 30 seconds per portion and that does the trick. Still moist and perfect.

 

Dang, I am running my pork loins at around 134 degrees for about 2 hours. 140+ for me was way too dry.

 

It is such a wide array of temps for pork too. Juicy rare (130°F / 54°C) to a firm but still moist well-done (160°F / 71°C). I'd say most of mine are 4-5 pounds and 5-7 inches in diameter. Plus I am putting them in frozen every time so that may play a part as well.

 

I do 138 for 1.5 hours if fresh, 2.5 hours frozen. Recommendations from the Joule App.

 

Is this one all I need?

https://anovaculinary.com/anova-precision-cooker-nano/

And if so should I buy anything for it?

 

I've never used the nano and I stopped reading reviews right when it came out but I would definitely research it. It is smaller so it might handcuff you on what you can use it with.

 

Which one do you use?

 

Thoughts?

https://anovaculinary.com/anova-precision-cooker/

 

I have the 2014 model which is bigger and bulkier (could be a positive or negative). The smaller nano just requires you to use more water since it's smaller and the clip to hold it to the container isn't adjustable.

 

I use the nano.

 

Why’d u link me a lid but no container

 

Ordered sous vide

Which of these should I get/do I need:

Container
Lid for container
Vacuum sealer
Vacuum seal bags
Torch

 

Thanks

 

rate my cart boys

 

Step 1: Sous Vide
Upgrade #1: Container/Lid
Upgrade #2: Vacuum Sealer and Bags

When you have too much money in your bank and don't have anything else to buy

Torch.

 

Luckily I have insufficient funds in my bank account

 

Everything looks good but as others have said, you don't need a torch. I sear in cast iron skillet or on a screaming hot grill

 

Ziploc storage or freezer bags?

 

The thickest bags they have. I wouldn't trust ziplocks for extremely long cooks. They're fine for most things but anything 12+ hour I would worry about leaking.

 

I didn’t get the torch

 

Making quarantine thanksgiving.

turkey: leg quarters 24 hrs. Breasts for the final 12

then potatoes with butter and milk in bag for 30 mins. Then purée

 

this is correct

 

Made chicken breast tonight with pesto gnocchi Such an easy recipe. I know some people have had trouble with chicken, but Costco chicken breast at 150 for an hour is about as easy as it gets

 

Just got this for $114 because my gf has some target cards or something. Can’t wait

 

I have that and a nano. This ones great and you’ll get a lot of use out of it. Salmon, chicken, steaks (although I do most steaks reverse sear on the grill or oven - sous vide is great for more difficult cuts - hangar steak are great sous vide, for example), pork tenderloin, eggs, cheesecake are all great sous vide. Ask away with questions. I’ve been doing sous vide for about 6 years now, but others do it much more often than I do.

 

What’s a good way to do steaks? I buy ribeyes and usually just salt and pepper. Curious if that’s all that’s needed for this.

 

Pork chops tonight. 140 @ 2 hrs (because I decided to nap).

Seared in the cast iron with avocado oil.

Masterful.

 

Salt pepper and garlic powder is how I roll

 

Salt and pepper is all you need on steaks. You can throw in some other herbs (thyme, garlic) if you feel like it

 

https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

 

Did a roast tonight. 135° for 6 hours. Delicious and super tender.

 

First thing I ever did sous vide was a filet roast for Christmas night dinner after getting the Anova immersion circulator for Christmas. Fucking phenomenal

 

I did cold brew coffee tonight in mine. We ordered takeout from a local place. Wife loves the coffee in her protein shake.

 

Is it really cold brew if you brew it at 150°?