Hey Ya'll,
Since we had quite a few people who ordered the Anova Nano, I figured we could continue the discussion here. Have you gotten your Precision Cooker yet? Waiting for the Nano?
I just got my PC last week and it's been fantastic. Cooked up a few steaks (3 different marinades) to start off. 130 degrees for about 3 hours. Just your typical top sirloin medium quality steaks from Costco. All I have to say is....holy shit. So tender, so perfectly cooked throughout, so easy. Quick sear in the cast-iron for about a minute total and I could eat them with a butter knife.
I am a bit perplexed about one thing though....chicken. We tried chicken the other night (2 marinades, one dry, one wet), and while the wet marinated chicken was indeed very tender, the dry marinade ended up surprisingly dry. I expected both to maintain their moistness due to being sealed in the bags. Now, I didn't actually seal the bags myself, and I did notice that the person who did left some air at the top of the bag, even though the chicken was entirely submerged. We also cooked it at 150 degrees for about 2 hours. I'm thinking maybe the remaining air in the bag allowed the moisture to escape the meat? Everything I've seen says the bags need as much air as possible removed, even the parts that aren't submerged. We just got some dedicated sous-vide bags, so we'll see if they work better than the normal ziplocks we've been using so far.
Anyways, feel free to post your experiments and recipes. Now we're cooking with water!
Since we had quite a few people who ordered the Anova Nano, I figured we could continue the discussion here. Have you gotten your Precision Cooker yet? Waiting for the Nano?
I just got my PC last week and it's been fantastic. Cooked up a few steaks (3 different marinades) to start off. 130 degrees for about 3 hours. Just your typical top sirloin medium quality steaks from Costco. All I have to say is....holy shit. So tender, so perfectly cooked throughout, so easy. Quick sear in the cast-iron for about a minute total and I could eat them with a butter knife.
I am a bit perplexed about one thing though....chicken. We tried chicken the other night (2 marinades, one dry, one wet), and while the wet marinated chicken was indeed very tender, the dry marinade ended up surprisingly dry. I expected both to maintain their moistness due to being sealed in the bags. Now, I didn't actually seal the bags myself, and I did notice that the person who did left some air at the top of the bag, even though the chicken was entirely submerged. We also cooked it at 150 degrees for about 2 hours. I'm thinking maybe the remaining air in the bag allowed the moisture to escape the meat? Everything I've seen says the bags need as much air as possible removed, even the parts that aren't submerged. We just got some dedicated sous-vide bags, so we'll see if they work better than the normal ziplocks we've been using so far.
Anyways, feel free to post your experiments and recipes. Now we're cooking with water!
