Sous Vide

[ageless]

Anybody have a sous vide cooker? I just ordered the Anova and can't wait to try out some steaks!

[ageless]

My Anova sous vide machine came in and I couldn't wait to try it. I vacuumed sealed some pork chops and carrots. The pork chops were seasoned with salt and pepper, then thrown in bag with a little rosemary and thyme. The carrots were seasoned with honey, salt and pepper.


The pork chops were cooked sous vide for 2 hrs at 140 degrees. After I seared them on the big green egg for about 2 minutes on each side at 700 degrees. Juiciest pork chops I've ever had!


Can't wait to try it on some Rib Eyes!

[Vintagestone]

Ive really been interested in a sous vide machine. What did you think of the annova? It seems like that would make more sense than the sous vide supreme

[ageless]

I liked the Anova because first, the price and next the size. It's easy to put up when not in use. I can either use it on a pot to cook one or two items like today or use it on a larger bath to cook for guest.

The $199 is a great deal compared to others in the market. Their is some other brands competing on price but I'm not sure if they are out in the market. The positive about Anova is that the company is known for high quality water bath heating elements for labs. So they are not strangers to this technology.

The digital screen is very simple to set up. You pick temp and time and set.

One thing I learned about sous vide supreme is that it don't circulate water. The circulation keeps the water moving to avoid cool or spots in the bath. I doubt it makes a difference on their system since it looks to be insulated. The Anova does circulate up to 6 gallons of water.

[Dan R.]

Post a pic of this Sous Vide gizmo. What is it, a way to cook bagged food?

[ageless]

Sous vide is French for "under vacuum". On steaks, cooking this way breaks down the collagen in the meat getting you very tender and juicy results. Their are lots of write ups and videos on the process. Check them out, really makes putting out perfect steaks, chicken or meats easier. You can cook some veggies but not all have good results. If you like anything poached: eggs, apples, etc., this is the perfect method to get consistent results.

In the vacuum bag you also retain all the juices in your meat. The meat doesn't look very tempting right out of the bag, but a quick searing and it's a whole different appearance.

Heres a pic of my Anova:


Check out this video out cooking duck breast. This guy of course is just doing a short cook so it would be manageable this way. But for longer cooks or large portions, his method would be tiring.
http://m.allrecipes.com/video/748/how-t ... sous-vide/

[matt rickard]

Really interested to see what you think after a few different cooks. I hear fish does extremely well Sous Vide
I have been looking at the same machine so really interested in your thoughts

[Matt Lansing]

Ah, it's an immersion cooker.

Seen those on Iron Chef and such.

Looks interesting.

[ageless]

Here's dinner. Seasoned some chicken breast and threw them in the pot. Same result as the pork chops....most juicy chicken I've ever had. Chicken doesn't look bad unseared since it's cooked to a higher temp. So it went from the bag to the plate. Throw the breast on the grill and you'll have the best chicken fajitas you've ever had.

Here's a pic of the chicken straight out the pot before I opened it.


I'm poaching some apples right now. Sprinkled them with cinnamon, brown sugar and a slice of butter. Once they are done, I'm going to sacrifice and test it with a scoop of Vanilla Blue Bell ice cream.

[Vintagestone]

When are you gonna cook a steak? Im dying to know how it turns out. I've been looking into these for a couple of Months

[ageless]

I bought some New York Strip Steaks. Let me tell you, these things were freaking amazing. I was so excited about posting the finished pics, that somehow I deleted them from my phone! Here are several that it managed not to screw up.
This is the steak in the bath. They were seasoned with salt and pepper. I left them in there for 3hrs @ 130


Here is one of the steaks after bath


Here it is out of the package. Look at all the juice in the bag! I with I would have sautéed some mushrooms with it to top the steak!


I got the egg to 800 degrees and seared the steak for about 1 minute on each side


The final results were amazing. Nice and pink medium rare. It was like gushes of juice in every bite. If your on the fence about getting one....jump off that fence and place your order. I'll have to sacrifice this weekend and cook more steaks for finished pics.

[matt rickard]

You keep on with post like that and I am gonna have to explain to the wife what that new box with water & meat is on the counter. Looks awesome Rey!!

[ageless]

Had some ribeye today. Invited my buddy over. At first he thought I was spending to much time on a steak. Those thoughts were soon overturned when he took his first bite.

[Vintagestone]

My wife told me I cant buy anything before christmas but if its not under the tree this will be one of my first purchases of 2014

[ageless]

Here's some more food porn.

I saw the top sirlion steaks on sale...a pack of two for under $4. I was curious as to how tender they would cook. The first attempt was horrible. I cooked one of them for two hours at 130 degrees F. Although very juicy and tasty, it was super tough and hard to eat.

On Christmas Day I decided to give the other a try. This time I let it go for 5 hours at 130. I was to lazy to light the pit in our freezing 55F Texas weather so I seared the steak in a pan indoors. What a difference! Steak was fall apart tender and very juicy. My wife loved....even said it was better than the Ribeyes. She prefers not having to cut around all the fat....I disagree but that also explains why her stomach is flat and mine, well let's just say it isn't even closed to a 6-pack.

[Vintagestone]

Alright, my wife got me one for Christmas. I get that basically for steaks its salt, pepper and into the pot for 3 hrs or more. What about the other stuff?Where's the best place to find recipes or a cook book or something?

[ageless]

Here are some recipes.
http://www.cuisinetechnology.com/blog/s ... e-recipes/

Here are some books on Amazon
http://www.amazon.com/Sous-Vide-Books/lm/R2KPYIWM21AJYT

Let us know how the steaks turn out.

[ageless]

Prepped this rack of lamb for my first cook of 2014. My wife didn't enjoy me singing "Mary had a little lamb" as I trimmed, seasoned and packaged. I'll post finished pics tomorrow. Wishing all a Happy New Year!

[Brian Briggs]

Just frickin great! Just what I needed, another damn cooking appliance that I HAVE to buy.

[Matt Lansing]

[ageless]

[ageless]

Vintagestone, you cook anything on your Anova?