My Anova just randomly stopped working. The rotor doesn't even spin. I can hear the fan turn on but nothing happens....
Anyone done the faux-bbq stuff yet? Thinking about doing either brisket or chuck in that method for next weekend. Chefsteps recipe calls for a 5-7 day brine whereas Serious Eats you just rub and throw it in the bag with some liquid smoke. In reality I'll probably use some hybrid approach with the Chefsteps glaze at least, wasnt sure how important the brine was. Don't care about smoke ring. This is what it is not trying to fool anyone into thinking it's real bbq.
So with a wifi anova I can leave my steaks in ice water before I leave the house for work and then turn it on during my commute home? What is this wizardry How long can the meat stay in the warm water before it's considered "too long"?
I would recommend a regular ziplock closure, rather than sliding plastic thing. The sliding plastic piece isn't air tight (just in case the top of the bag falls in the water).
Did this for myself and three other friends. Started it the night before and then we went and skied all day long, came back, and had these ready in about 30 minutes. Fucking awesome. Have some leftovers for dinner tonight
Did some thick cut bone in chops for tonight and when those were done threw in a flat iron steak for a 24 hour cook for tomorrow night.
No pics Did a pork loin roast at 138 for like ~3.5 hours with a pan sauce from the leftover juices from the bag So good and tender
http://www.businessinsider.com/starbucks-launches-sous-vide-egg-bites-2017-1?client=safari I rarely go to Starbucks but my gf sent me a snap this morning of their menu listing "Sous Vide Egg Bites"
1-1.5 lbs tomatillos, husked and rinsed 2 jalapenos, split and seeded 1 small-medium white or yellow onion Fresh cilantro 2 limes 1-2 tsp salt Turn on broiler and place tomatillos and jalapenos on baking sheet lined with aluminum foil. In the meantime roughly chop the onion and place in a food processor. Add in salt, juice of the 2 limes, and a handful of cilantro. Pulse these all together a handful of times to get it down to small chunks. Optional additions can be a little bit of cumin and a couple cloves of garlic during this step. Once the broiler is ready, pop in the tomatillos and jalapenos. Check after 5 minutes and flip them. Place back in the oven for another 5 minutes or so. Once they are nicely charred, remove from the oven and add everything to the food processor with the onion mixture. Pulse/blend until most of the big chunks are gone. You're ready to go. Honestly this is better tasting than any jarred tomatillo salsa I've ever bought in stores. And it is very straightforward and can be done within 15-20 minutes.
Just vacuum sealed some pork tenderloins in a brown sugar/cinnamon/soy/sherry/onion/garlic/olive oil marinade for tonight. Love this marinade on the grill. Gonna sous vide then torch
my new favorite thing is to buy a large salmon filet at costco, cut it into 4-5 pieces, season, vacuum seal and put in the freezer. 2 hours at 120 degrees and then sear. salmon for dayyyyyyyyyys
Prepped a Chuck Roast tonight. Seasoned it with ancho chili and Chiplotle chili. Going to let it marinate tonight and then Sous Vide it tomorrow night for Barbacoa tacos. Also prepped a couple chicken breasts in a green salsa for tacos this week as well. Then bought a bunch of chicken breasts and have them seasoned and in the freezer. I can set them up to cook this week. This thing is going to help me either win or lose the Biggest Loser Challenge. One of the two for sure.
Did tri-tip w. Korean BBQ sauce last night. 133.5 for an hour followed with a grill sear...so fucking good. I gotta start taking pics of the finished product
Been eyeballing a recipe for this on the Anova app. I'm gonna be doing the Jamaican Jerk ribs Wednesday and ribeyes later on in the week.
Tried a grill sear tonight. Was only 375 degrees. Wasn't impressed with the result. What temp are you searing with the grill?
Turn on every burner, close your grill and wait until the temp is ~800. Do you have a sear station where you have an extra burner you can turn on? Should be waaaay hotter than 375. I like putting a cast iron pan in the grill.
As soon as I get back from Colorado I'm doing those carnitas. God damn I've been thinking about them every day
It was my first time using the grill...I loaded up half the kettle and got it hot as fuck. Burned some knuckle hair while flipping
Thanks for the insight, no sear station on the grill, its a standard three burner grill. I ended up seasoning my new flat iron skillet last night as well and may use that. I was hoping to use the grill as the smoke coming off my pan when I used the stove to sear set off every fucking smoke detector in the house.
No pics, but did some butterflied pork loin chops (that I cut in two) on Sunday evening @ 144 F for 1 hour, followed by a quick sear. They were great, as expected. But the more impressive part was that I had one of the leftover chops this morning for a quick breakfast. I microwaved for 30 seconds to just warm it through, and it was still great; almost as good as it was on Sunday night, and honestly still better than what I'm usually able to achieve by cooking in the pan and/or oven, even after being microwaved to reheat. Quality of leftovers may be one of the most underrated benefits of sous vide method, even if you don't reheat using sous vide.
Just throw the cast iron pan in the grill with the lid closed. Wait until it's scorching hot and then open and cook right on the pan outside. Put a little bit of high smoke point oil on the pan and add butter half way through searing (only take 20-30 seconds per side because of how hot it is).Solves the smoke issue (I had the same problem). Also, I recommend having the butcher cut you 2" thick steaks.
For those who have done ribs, what's the best time and temp for a couple racks of baby backs. Seeing temperatures ranging from 145-167 for anywhere from 4-36 hours. What results will the various time and temps deliver?
Cooking a Chuck Roast to make tacos. Is there a problem letting it run for 12 hours instead of 8 hours?