Never done this before but I’m following this: https://www.seriouseats.com/sous-vide-pork-ribs-recipe-food-lab Going 24 hours @ 155F
My Anova died towards the end of the cook. I was cooking in a cooler and didn’t do a good job keeping it away from steam I’m guessing. Quick target run and I had a new one to finish the job. Overall I think they turned out pretty good for my first time and trying to cook for a large group of people.
been trying to use my circulator more and did a pork shoulder for some tacos this week. 24 hour cook from weds night -> thurs night, then into the fridge ~1 hour "cook" to warm up the pork yesterday -> finished under the broiler straight out of the bag Spoiler halfway through the broiler (and in hindsight, i'd have done a couple more minutes of finishing here) Spoiler dinner Spoiler recipes: https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe https://www.seriouseats.com/black-bean-corn-red-pepper-salad-lime-cilantro-vinaigrette-recipe https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa
I think there are only 2 levels basically. Residential or commercial. Basic unit Basic unit with Bluetooth (idk why, still trying to figure that out) Commercial unit
https://anovaculinary.com/products/anova-precision-cooker i have the literal first model of this from 9 years ago and its still kicking
its been 9 years and i just upgraded from an old pasta pot that has a bunch of dents in it as my normal sized vessel to
Little bbq reheat session. Whole butt and 1/6 of beef shoulder clod. This is my modified set-up for large roasts. It can hold 2 already cooked briskets. Large food prep/storage container with a Dremel used to accommodate my All-Clad.
Picture ain’t great but gave the Hugh Acheson sous vide cookbook a go. Sous vide pork chops with vidalia onion and gala apples. Side of sautéed spinach. Chops brined 24 hrs with salt, brown sugar, bay leaf and thyme. Sous vide in butter, chicken stock, and bay leaf. Onion sous vide in butter, red wine vinegar and coriander seed. Gala apples sous vide in white wine and honey. Everything seared off in cast iron skillet. Topped with fried sage.
Some pretty good cuts of strips. Standard seasonings plus garlic clove, thyme, rosemary. 130F for 4 hours due to thickness. Finished in pan with butter. A little too medium for me but my gf doesn’t like hers too red and I think my pan got a bit too hot. But so tender a fork could cut it.
anyone else sous vide their Thanksgiving turkey? I have for last several years. Chefsteps recipe. Going to a GF family this year and bringing the turkey. No pressure. They all hate making turkey as it’s dry. So they can make sides and desserts. And I’ll zoom in with juicy bird.
When I cook a small thanksgiving I do kenjis turkey breast recipe. You make skin chips and stuff, it's incredible.
I'm doing this for turkey since I'm smoking a goose as well. Tried it last year and the skin chips were incredible but my junk sous vide died halfway through the cook. Purchased an Anova so I am optimistic we can complete the cook this year.
Anova has died after 3.5 years of usage Recommended replacement? Just get another Anova? thanks, Wayne
Total brain fart. Haven't used it in a little while and doing some duck breast tonight. gf's recipe says 375F, so she was trying to get the Anova sous vide temp up to 375F, but it maxed out at 197F and thought it was broken. Welp it's fine.
I think I’m a bit old school boomer-ish regarding wifi for everything. Even my dishwasher has wifi. I’m standing there loading it why do I need wifi?
I use the app to set the temp based on its data. Like chicken. Is it fresh or frozen. How thick is it. Sets temp and time. And it notifies me when done.
The app can seem a bit finicky at times though. On the plus side I’ve always liked the magnetic bottom (the bracket is a bit shallow though).
Yes. At times I have to force close and reopen for it to function correctly. Such as when the cook is over. It won’t turn it off. Force close. Restart. Works fine.