You're better off investing in a cheap vacuum sealer. I got one on amazon for $30. Water in sous vide bags can really fuck everything up. If it's properly sealed the lack of air will keep it from floating. No need for weights or clips.
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Anova/Sous-Vide ERA
- Thread starter LGHT_TRSN
- Start date
You're better off investing in a cheap vacuum sealer. I got one on amazon for $30. Water in sous vide bags can really fuck everything up. If it's properly sealed the lack of air will keep it from floating. No need for weights or clips.
No it was vacuum sealed. Machine may just not have sealed it 100% perfectly and it's possible if it was something that was in there only an hour or two may not have happened but even a tiny bit over 24 hours obviously adds up. Anyway double bagging fixed it.
I found mine does horribly when it comes to liquids, anymore than just a couple tablespoons of marinade seems to cause issues
The Anova is only $70 @ Best Buy right now with free shipping. Great deal.
https://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p
https://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p
Oil poached salmon is incredibly good and so easy to do sous-vide.
Though seared in a pan is also tasty.
Nope. It's just (gently) removed from the bag and served. Very delicate texture.
This Guga Foods/SVE video has me very curious to find out how good medium-rare pork tenderloin tastes:
They don't sous vide in this video, but the precision of an Anova would overcome my health prejudices.
They don't sous vide in this video, but the precision of an Anova would overcome my health prejudices.
Last piece of pork butt is in the Anova at 140 and will be for about 26 hours. Then on the grill. This was our first experience with long cooking and learned quite a bit.
Also, yesterday we did some Italian sausage and NAILED them. 140 for a little over an hour, then hit it with a hot iron cast for about 8 minutes making sure to get a nice brown on all sides. It was absolutely perfect inside, possibly best sausages we've ever made.
Also, yesterday we did some Italian sausage and NAILED them. 140 for a little over an hour, then hit it with a hot iron cast for about 8 minutes making sure to get a nice brown on all sides. It was absolutely perfect inside, possibly best sausages we've ever made.
I cooked a brisket.
The one in front cooked for 48 hours, the one in back 60 hours, both at 135. I finished them in the oven for about 1.5ish hours at 300.
Dear lord. It was so good. 5 pounds of pure heaven. The 60 hour was a lot more tender, but they were both good. Gonna try some Salmon on Friday.
The one in front cooked for 48 hours, the one in back 60 hours, both at 135. I finished them in the oven for about 1.5ish hours at 300.
Dear lord. It was so good. 5 pounds of pure heaven. The 60 hour was a lot more tender, but they were both good. Gonna try some Salmon on Friday.
It tastes fucking awesome. My wife tends to undercook meats, so I've been eating pinker port tenderloin for years. It's the undercooked chicken that I hate.
It's great. It's super tender. I did 145F for 1.5hrs a couple weeks ago. ChefSteps says their fave is actually 136F.
Quite happy with my Joule, but I do wish I went with Anova due to the manual temp control. Oh well.
Chicken has been a surprise so far. Some salt, herbes de Provence and some olive oil, cooked to 140 and finished with a sear. Wow. So easy to make insanely juicy chicken.
Pork side ribs also came out amazing. 155 for 20 hours and finished on the grill. I'll go lower on the next cook since finishing on the grill probably brings it up another 20 degrees, but I'll need a bit more time. Sounds like 140 needs closer to 36 hours to break down the connective tissue. But stellar ribs...I've never had side ribs that were just as tender as baby back ribs. Win for sous-vide right there. I did have to rebag after the first night, since I learned that vacuum sealing is not perfect. In the morning there was a big air pocket in the bag. Sounds like a combination of water evaporation and air stuck in the bones/cracks of the ribs. I just rebagged and kept cooking. I think I'll make a bigger bag than I need to in the future so that I can just cut and reseal it for long cooks.
Chicken has been a surprise so far. Some salt, herbes de Provence and some olive oil, cooked to 140 and finished with a sear. Wow. So easy to make insanely juicy chicken.
Pork side ribs also came out amazing. 155 for 20 hours and finished on the grill. I'll go lower on the next cook since finishing on the grill probably brings it up another 20 degrees, but I'll need a bit more time. Sounds like 140 needs closer to 36 hours to break down the connective tissue. But stellar ribs...I've never had side ribs that were just as tender as baby back ribs. Win for sous-vide right there. I did have to rebag after the first night, since I learned that vacuum sealing is not perfect. In the morning there was a big air pocket in the bag. Sounds like a combination of water evaporation and air stuck in the bones/cracks of the ribs. I just rebagged and kept cooking. I think I'll make a bigger bag than I need to in the future so that I can just cut and reseal it for long cooks.
I had mine at 165 for 2 hours. Finished with a sear in the cast iron pan. It came out just OK. It was marinated from the market but I really couldn't taste the marinade at all. It was soft though, but not as juicy as I was expecting. Reminded me of the Costco rotisserie chicken, which is still pretty good.
You mean the physical buttons on the unit?
I did two breasts at 149 for 1.5 hrs last night (very thick cuts, it's 45 mins for 1-inch thick), that's Joule's recommended setting. Definitely try going lower than 165 next time.
Marinades don't really penetrate well and could kinda get "washed out" by water leaving the meat. You want something that will give a brine effect, things with salt & maybe some sugar. Or save that liquid from the bag and reduce it in another pan while you sear to get that marinade back.
Yup, SVE did an experiment between minced, "real", powdered, etc. Powdered won the taste test, IIRC.
My rub is salt, pepper, garlic powder, cayenne, smoked paprika, and a little bit of seasoned salt. Works well, but needs more heat.
Made some pork ribs last weekend and finished them on my gas grill:
Gonna do it again soon, they were so tasty.
Also, have anybody tried using smoking gun? We got one recently and I like it a lot, but my wife hated the smell, therefore, I decided to sell it in BST.
Gonna do it again soon, they were so tasty.
Also, have anybody tried using smoking gun? We got one recently and I like it a lot, but my wife hated the smell, therefore, I decided to sell it in BST.
I saw that and sorta did my own not-side-by-side testing over my next few cooks of different things and they're right. Not that I had any doubt but I had to try. Pleasant surprise finding out you don't really have to fuck around garlic heads/cloves anymore. Your rub is like the all-star team of SV seasonings, all of those stand up like champs. Everybody copy that!
Haven't tried it, but I sometimes pre-make meals and cook from frozen.
Straight out of the bag after draining.
These were good, but I haven't had that holy shit moment since my first couple, and I'm not sure why. Could be that I used table salt in the mix to get a stable consistency, and I need to go back to using kosher salt. These were also a bit drier at the same time and temp as the other ones, but I have been extending the time by about five minutes. These were from one breast filleted, because they were so damn big. Good, but not great. Still experimenting.
That's a good idea. Next time I'll try that.
I just have a shit ton of ground beef I need to defrost when I get home. It's almost like an ice block.
Haven't found the sweet spot yet
You can't get all air out, and heat will cause more gasses to form. If it's a big item, and especially if it's been smoked first, and will float eventually for long cooks.
You can do it. For chicken breasts, I add an extra hour of cook time.
If you just want to quick-thaw, you can run the circulator at room temperature and just drop them in there for 15 minutes or so. Usually does the trick.
I usually go just above room temperature, so around 75 as suggested by the other. I'm not actually sure if that's ideal though
it's probably not recommended (erring on the side of caution) to just do a defrost by itself. from a food safety standpoint it's a race against time. it's better to just cook from frozen all the way through.
for complete pasteurization you want a center temp of 130F held there for 2 hours. the time goes down as the temp goes up, tho. so 135F is about 40 minutes. 140 is 12 minutes.
for a whole cut, you can do a quick dip in nearly boiling water to sanitize the surface, but that won't do for ground up meat.
for complete pasteurization you want a center temp of 130F held there for 2 hours. the time goes down as the temp goes up, tho. so 135F is about 40 minutes. 140 is 12 minutes.
for a whole cut, you can do a quick dip in nearly boiling water to sanitize the surface, but that won't do for ground up meat.
thanks for the tips! i especially like that idea of reducing that left over liquid. but same deal happened with a marinated ny strip i got from the same market, i got tons of water in the bag. probably just start to stay away from marinated meats all together from here on.
Yeah, a short, controlled bath to thaw should be fine. I believe a lab somewhere even determined that a brief hot-water bath did the trick even better, although they may have been testing using chicken breasts and not ground meat.
I follow Sous Vide Everything on youtube. They actually got me into sous vide. Every cut of steak I've cooked sous vide has been excellent, especially rib eyes. Last Friday I tried Picanha, SVE's favorite cut of steak. It was very underwhelming. For anyone who's tried Picanha, is it suppose to have a little hint of liver aftertaste? I know for a fact the meat was not spoiled. It was nice and red, no odor, didn't get sick after eating it.
there ya go.
they don't sell picanha near me i dont think, maybe the fancy butcher, but i'd definitely like to try with all their hype.
Decided not to wait until the weekend and made more ribs today. Did 4 hours at 167F and finished at 400F in the oven.
Personally I only ever do dry rubs. I'll occasionally throw in some aromatics like rosemary or something but for the most part I stay away from fresh garlic etc. I love it all but it just doesn't impart a flavor like dry seasonings do
Decided not to wait until the weekend and made more ribs today. Did 4 hours at 167F and finished at 400F in the oven.
I need to make some ribs.
not sure what coast you're on but Stop and Shop have 'healthy'/organic store-brand bags of half dozen individually wrapped breasts that are about half the size as the ones in the traditional styrofoam packaging. the packaging is pretty wasteful but damn if they aren't the perfect size for sandwiches and the like.