I use 145F.
I need to learn to make proper piri-piri sauce for chicken. Seems simple enough to do.
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Anova/Sous-Vide ERA
- Thread starter LGHT_TRSN
- Start date
I need to learn to make proper piri-piri sauce for chicken. Seems simple enough to do.
Decided to try and make a prime rib roast for Easter since I'm by myself. Did a 2 rib roast at 150F for 4.5 hours. Finished in the oven at 500F per Serious Eats method and oh man, perfect medium rare with a nice crisp outside. I will definitely do small roast this way. And easy to get drippings to make the gravy too!
Bone in chicken thighs: dry brined for 2 hours, 2 hour bath at 160F, finished under a broiler with a slap of bbq sauce.
Everything I've read and been told says it's a waste of time to cook prime rib sous-vide since it's already pretty tender, maybe I'll try it one day but just doing reverse sear in the oven is pretty excellent anyway
I love chicken thighs, those look great cyberninja
In Serious Eats Kenji has a recipe in the oven where you do a slow cook - roughly at the same temp would do sous vide but for me it was just easier to setup. My prime rib had been in the freezer for a little while as well, so I figured it may help with any freezer burn vs the oven which I think it did. I'd post a picture but seemingly never pick the right image host for here...
In Serious Eats Kenji has a recipe in the oven where you do a slow cook - roughly at the same temp would do sous vide but for me it was just easier to setup. My prime rib had been in the freezer for a little while as well, so I figured it may help with any freezer burn vs the oven which I think it did. I'd post a picture but seemingly never pick the right image host for here...
I have either an inside round roast or it might be eye of round, I can't remember
Anyone have a good recipe and cooking time for a 4.5 pounder?
Anyone have a good recipe and cooking time for a 4.5 pounder?
How do you folks sear your chicken legs/thighs? I'm not 100% happy with the broiler (burns the top, not enough sear on the sides) or cast iron on the stove.
Cast iron is great for me. Otherwise propane torch outside is easy and quick!
I just keep breaking up the skin with cast iron! Even when I leave it alone and try not to move it!
I've been having good results using my airfryer.
Next time I want to try a chimney starter.
Looks delicious! It's been too long since I have made something sous vide. I've been experimenting with Neapolitan style pizza with a dedicated pizza oven recently. I'm thinking of picking up some prime beef at Costco to sous vide.Bumping this thread with some chuck roast:
Thanks. I'd like to get into making 🍕 , but I feel intimidated by making dough. Lol.
This place feels so dead, c'mon people post some pictures.
I just created a private group on discord, post my images there, then hotlink them.
Not great, I don't recommend. Comes across undercooked even though it is.
I've never had this issue when it's done properly. You gotta put some kind of sear on it, though.
I've only done breasts and they kinda had a gummy texture. Maybe I had them in the bath too long
My wife bought me an Anova Pro for Xmas, it's now the end of January and we're about to replace our second.
Same issue both times - worked for the first few days then just stopped working mid-cook. Nothing you can do as it's all touch screen/WiFi so when the unit blows so do your operating functions. These are expensive and fancy appliances but the reliability - at least in our experience - is awful. Amazon/Anova have been great with replacements but I'm beginning to think this is a bit an ongoing issue with this model. Anyone else experience anything similar? Any pro tips?
Same issue both times - worked for the first few days then just stopped working mid-cook. Nothing you can do as it's all touch screen/WiFi so when the unit blows so do your operating functions. These are expensive and fancy appliances but the reliability - at least in our experience - is awful. Amazon/Anova have been great with replacements but I'm beginning to think this is a bit an ongoing issue with this model. Anyone else experience anything similar? Any pro tips?
No tips, but I'd recommend getting a Joule. As long as you clean it regularly, it's great. Also, you control it from an app so that's nice. It's also super light and compact.
That sucks. :\ I've had my Anova since Christmas of 2015 (thanks [now] wifey!) with no issues, but it's just the standard model.
Wow, I've had mine since I pre-ordered the nano and Anova upgraded it to the Bluetooth model due to production delays. No issues. When we lived in Texas we had to run it in a vinegar mix at least once a month due to hard water lime build up, though...
Yeah I've had the Bluetooth pro model for about 4 years now and haven't had a single issue. Glad this thread got bumped. Reminded me I need to post in here
Yeah we do feel like we've been exceptionally unlucky. That said a bit of token research leads me to believe it may only be the newer units that have this issue.
Third times a charm!
I think I finally cracked the code on the Starbucks sous-vide egg bites. I messed with the Anova recipe, replacing cream cheese with melted butter (1.5oz instead of 2), upping the salt a bit, switching out the green onion for some chopped blanched spinach. I also added a little feta to the toppings.
They recommend an hour cooking time at 172, although I doubled the recipe and cooked 12 instead of 6, and found they were a little under. Second batch I did for 1:45 and it was much better.
They taste really close to the Starbucks ones, but I found going overly heavy on the toppings like I did inhibits the egg from forming very well, so I will go lighter next time.
They recommend an hour cooking time at 172, although I doubled the recipe and cooked 12 instead of 6, and found they were a little under. Second batch I did for 1:45 and it was much better.
They taste really close to the Starbucks ones, but I found going overly heavy on the toppings like I did inhibits the egg from forming very well, so I will go lighter next time.