Sous Vide Thread

Discussion in 'The Mainboard' started by Celemo, Dec 26, 2016.

  1. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
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  2. Name P. Redacted

    Name P. Redacted I have no money and I'm also gay
    Donor
    Kansas State WildcatsSeattle Kraken

    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.

    F13C4362-3251-4D67-A530-93CFC3C65DA7.jpeg
     
  3. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    2” slab of rib roast. Sous vide for 4 hrs at 129F. Seared it under broiler. Fantastic. 4338A25B-985E-4812-AA28-BC370BEDAAF4.jpeg
     
  4. Handcuffed

    Handcuffed A Succulent Chinese Meal
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    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
    IMG_5692.JPG

    halfway through the broiler (and in hindsight, i'd have done a couple more minutes of finishing here)
    IMG_5694.JPG

    dinner
    IMG_5695.JPG

    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
     
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  5. Baron

    Baron Well-Known Member
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    What’s a good entry level sous vide?
     
  6. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    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
     
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  7. Corky Bucek

    Corky Bucek Placeholder for a Custom Title
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    The motor in my Anova went out. It’s about 2.5 years old and was a replacement.
     
  8. Lyrtch

    Lyrtch My second favorite meat is hamburger
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  9. Biship

    Biship Well-Known Member
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    Invest in a Rubbermaid container with a lid for long cooks
     
  10. skiedfrillet

    skiedfrillet It's not a lie if you believe it.
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    Clemson Tigers

    Get the joule. It’s the best

    the people who disagree aren’t Worth listening to
     
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  11. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    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

     
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  12. a.tramp

    a.tramp Insubordinate and churlish
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    Kansas State WildcatsTexas Rangers

    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.

    E653D43C-3807-47E7-97FA-B50550F795D2.jpeg

    C7FD7FEC-6BD8-45BA-8A03-B75012D85DBF.jpeg

    6BF78192-59E7-493B-B9DB-CB6E29C811A2.jpeg
     
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  13. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    upload_2023-7-8_23-19-37.jpeg

    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.
     
  14. skeezy

    skeezy what is this? meowschwitz?
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    AvengersFormula 1

    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.
     

    Attached Files:

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  15. skeezy

    skeezy what is this? meowschwitz?
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    AvengersFormula 1

    I need a grill. Or find my cast iron pan that’s in a moving box
     
  16. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    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.
     
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  17. Lyrtch

    Lyrtch My second favorite meat is hamburger
    Staff Donor

    When I cook a small thanksgiving I do kenjis turkey breast recipe. You make skin chips and stuff, it's incredible.
     
  18. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    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.
     
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  19. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    Did breasts on the egg and duck fat confit turkey legs sous vide. Team dark meat…

    IMG_0792.jpeg IMG_0804.jpeg
     
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  20. Jimmy the Saint

    Jimmy the Saint The future is a benevolent black hole
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    The Kenji turkey breast was a hit but the skin chips stole the show.
     
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  21. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    Perfect sous vide then broiled for color

    IMG_2531.jpeg
     
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  22. kinghill

    kinghill Cool American Flavour
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    Anova has died after 3.5 years of usage

    Recommended replacement? Just get another Anova?

    thanks,
    Wayne
     
  23. skeezy

    skeezy what is this? meowschwitz?
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    AvengersFormula 1

    Love mine. Why change?
     
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  24. kinghill

    kinghill Cool American Flavour
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    :roll::roll::roll::roll:

    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.
     
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  25. fish

    fish Impossible, Germany
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    Get her a smelting pot and some scrap aluminum. :awesomeface:
     
    kinghill likes this.
  26. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    I like my Joule and the app to control it.
     
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  27. kinghill

    kinghill Cool American Flavour
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    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? :crossedarms:
     
  28. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    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.
     
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  29. AUShyGuy

    AUShyGuy Unbridled Enthusiasm
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    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).
     
  30. SpartanGA

    SpartanGA Well-Known Member
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    Michigan State Spartans

    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.