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Anova/Sous-Vide ERA
- Thread starter LGHT_TRSN
- Start date
Just use cast iron + torch so no I don't think so. Admittedly I like my medium rare more like in between rare and medium rare but 125 works great every time for me.
I originally went off this comparison by serious eats
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
yesterday was going to be a meatless day cuz I was making a tomato-butter sauce + pasta dish for the kid (she doesn't eat meat) but I'm at the stage of sous vide'er where you find excuses to use your circulator and I picked up a hot italian sausage link on the way out of the store.
doing a "bbq" brisket for the 4th time, now. cant wait for wednesday so i can eat it
comes out SO fucking good every time
https://www.instagram.com/p/BkwOiPqjcG-/
comes out SO fucking good every time
https://www.instagram.com/p/BkwOiPqjcG-/
You'll certainly be fine without a torch but since they're relatively inexpensive I think they're cool to have and they can be useful. Plus you can impress guests with those flame skills.
My Prime day Anova just showed up. Can't wait to try it. Any recommendations for a beginner other than just steak?
Chicken breast or pork chops. I just season them, throw some fresh herbs like rosemary in the bag, and sear in a pan afterward.
I do have some pork chops in the fridge thawing. Gonna have to give it a try.
I made a sous-vide standing rib roast for my family and it turned out great. My brother usually makes it for the family when we are all together but he tends to cook the hell out of it and ends up with only 1 or 2 pieces that are medium rare. I'm now the designated person for prime rib.
I personally HATE chicken breasts sous vide style unless they're skin and bone on. Thighs are good though. Breasts just end up having too odd a texture for me in the sous vide. My go to is usually short rib (prefer boneless but also like bone). It's takes a good two days to cook perfectly though. You can do 24hrs in a pinch though and they're still fantastic
Pork chops, virtually any steak, fish are all fantastic
The pork rib chops were so good! It was just my first try, but I was pleased it came out tasting so good. I'm going to try a new York strip next and then I'll definitely try a longer cook.
Pictures don't do it justice, but here's how it came out (quoted for hugeness):
Pork looks great!
I should add duck breast is amazing and super quick. Personally when I do any beef I put an enormous amount of rub or spices on it but for duck or fish I generally go lighter
I've never been a huge duck fan, but maybe this thing could sway me. I definitely have to try some salmon some time.
Looks great. Since you're just starting out I also suggest throwing in random shit like veggies in addition to whatever meat you're cooking. If the temps are about the same you can just put the other item/s in sooner. Like when I'm doing chicken I'll just throw a whole tomato or two in, or some carrots or whatever. You can always finish off in the pan if needed when you're searing the meat.
We were thinking of trying some asparagus or something. Thanks for the suggestions, my wife was definitely wondering about the veggie capabilities.
Works perfectly for all kinds of veggies. There's basically nothing you can't sous vide.
On that note, anyone who hasn't already should check out the Sous Vide Everything YT channel:
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
I wouldn't do the really thin shitty off-brand ziplocks if you're doing high temp food. Get the ones with a slide lock to make it easier. Eventually you should look into a vacuum sealer; you can get them for as little as 30 bucks.
I don't know what the black paper clips are and have never used them so the answer is no you don't need them.
The black paperclips are binder clips. They aren't necessary, but they are useful if you want to be sure that the mouth of the bag is up and out of the water, which is handy if you are using a zip-top bag and want to be absolutely sure no water is going to get in through the zip-top. You just clip the upper part of the bag to the pot. Keeps you from having to fish around in hot water for your bag, too.
I've got two 1 pound New York strip steaks ready to go for tonight. Thinking of tossing in some butter, basil, and garlic. I'll post the results later.
Usually my 129° F steaks develop a cooked inner ring during the searing+brown butter baste step, but not this time!
Looking good!
I forgot to upload my recent cook.
Here's my setup at work:
Post-sear:
About to eat. These costco steaks are so thick:
It was juicy and delicious. I might have over seasoned a bit, but it was still good. I had some fresh basil in there as well and it was quite nice.
It's time for either some fish or a multi day cook. Haven't decided which yet.
Bonus: I tried my first soft-boiled eggs. Presentation here isn't great, but they turned out pretty good. I think a tad more yolk consistency would be good, but it was yummy. My kids loved them, which is always a plus! And yes, that is some of the leftover steak. It was still super tender and good!
I forgot to upload my recent cook.
Here's my setup at work:
Post-sear:
About to eat. These costco steaks are so thick:
It was juicy and delicious. I might have over seasoned a bit, but it was still good. I had some fresh basil in there as well and it was quite nice.
It's time for either some fish or a multi day cook. Haven't decided which yet.
Bonus: I tried my first soft-boiled eggs. Presentation here isn't great, but they turned out pretty good. I think a tad more yolk consistency would be good, but it was yummy. My kids loved them, which is always a plus! And yes, that is some of the leftover steak. It was still super tender and good!
Is that ramen?
If you use a torch to finish food, don't you miss out on the searing with butter and other various goodies?
Yeah, that was rice ramen in a pretty heavy soy sauce base. It tasted better than it looked. Heh.
I haven't torched yet, but if you're seasoning your meat in the bag while it cooks, there's a ton of flavor on the crust already.
Yes, in the Anova app. 160F for 45 mins. Should have had firm whites, the whites were completely soft and barely existent. I'll stick with the perfect method on the stove.
Bin and cover due Thursday, looking forward to some dinner tries.
Eggs were still within date and I'm only about 900 feet or so. I don't know.
But it takes entirely too long when I can get perfect peeled eggs via my other method in about 15. I'll stick with the better uses. I just thought about making some cool shit while camping.
Yeah, for regular hard boiled eggs, I don't really see the point. A way to help ensure a firm white is to boil the egg for a few minutes first, then pop it in the sous vide, but what's the point? It was a bit more worth it for soft boiled because that's harder, but yeah.
it's a texture thing. The yellows will be perfect and not green or powdery.
bumping because i got mine on monday (gourmia sous vide pod) from a slickdeal for $60. used twice so far on some steaks and had some good results. question though, how do you determine how long to leave your steaks in? the sousvideeverything yt channel always does his steaks around 2-2.5 hours. all the provided material that came with my sous vide recommends 1 hour for steaks. first steak i did was at 131F for 2 hours, second time using it i did 3 steaks at 130F for one hour. first steak came out pretty good, though i thought it looked just a tad over done. second time all the steaks came out perfect. how long are you guys doing steaks?
Just did some duck breasts for 4 hours at 136. scored and seared skin on a nonstick until crispy. Perfect.
I usually do 2 hours per inch of thickness on steaks. I know some do 1 hour per inch but I like the tenderization 2 hours gives. It'll depend on your steak of course, but it shouldn't ever "look more done" at the same temp for that amount of time difference. Might be in your head.
I usually do 2 hours per inch of thickness on steaks. I know some do 1 hour per inch but I like the tenderization 2 hours gives. It'll depend on your steak of course, but it shouldn't ever "look more done" at the same temp for that amount of time difference. Might be in your head.
It very well may have been in my head, and it was my first time using it as well. Still trying to get things dialed in. I'm a NY strip kind of guy while my wife likes well done rib eye so those are the two cuts I'll mainly be doing. Gonna be doing another NY strip tonight
You're really not going to change the "doneness" by cooking longer at the same temp, you'll just start to get some of the tenderness and consistency changes. I've done 45 minutes on 1" steaks and they were very red but still done as I expected.
so longer cook time = more tender, generally speaking?
yep, i know. but thats my wife, i tell her all the time. aint no changing her mind. i havent done a well done for her using sous vide yet though.
Girlfriend bought a massive pork butt which we had to split into 3 pieces. First one was at 140 for 24 hours, then 30 mins on gas grill. Had good tenderness and was mostly pink but two issues were at some point it escaped from being weighed down and floated to the top so there was some unevenness in cooking and without being double-bagged a lot of water got inside (and stuff from the bag in the container).
Second one was at 150 for 24 hours and 30 on the grill. This was cooked evenly and still tender but more solid. Double bagged this time and made sure to weigh down properly.
I'm starting the third one tomorrow and will either go back to 140 or maybe try 145, again for 24 hours and again finish on grill.
Will post pics.
Also, I was looking at sous vide weights and god damn - almost $30. Right now we're just using various metal kitchenware stacked on top of the bag lol.
Second one was at 150 for 24 hours and 30 on the grill. This was cooked evenly and still tender but more solid. Double bagged this time and made sure to weigh down properly.
I'm starting the third one tomorrow and will either go back to 140 or maybe try 145, again for 24 hours and again finish on grill.
Will post pics.
Also, I was looking at sous vide weights and god damn - almost $30. Right now we're just using various metal kitchenware stacked on top of the bag lol.
I'm no expert here, but from what I've had explained to me it can actually get less tender the longer it is in. It's not a linear ratio between time and tender. There is usually a couple hour time frame where it will be great, and then it might get too mushy.
The trick is to vacuum seal, or really get as much air out as possible. That will solve the floating issues for free. Air is the buoyant.
yeah, generally. it's sort of a spectrum that ends in mush. for instance, this guide gives a range of min 1 hour to max 4 hours for 1" steak.