Who is using a Sous vide? | FerrariChat

Who is using a Sous vide?

Discussion in 'Drink, Smoke, and Fine Dining' started by bounty, Dec 2, 2016.

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  1. bounty

    bounty F1 Veteran

    Feb 18, 2006
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    #1 bounty, Dec 2, 2016
    Last edited by a moderator: Sep 7, 2017
    Just got an Anova Gen II w/ WiFi (126 bucks off Amazon). I have to say that after 3 uses I am a total believer. Game changer. Anybody else want to shre? Here are the first two pieces of meat I used it for. The first was a NY strip steak and the second was a rosemary, garlic, and lemon chicken. Both turned out fantastic and at the absolute perfect doneness. Pardon the expensive and stylish paper plates...I'm recently divorced :)
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  2. tomc

    tomc Two Time F1 World Champ

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    Hey Travis... Check out the What's for Dinner? thread. Darth, Mark, Andrew and the crew are some real sous vide aficionados.

    Your early creations look scrumptious.
    T
     
  3. bounty

    bounty F1 Veteran

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    Thanks for the direction (I haven't been on here much last few years). Mods: Feel free to remove this - I'll post there.
     
  4. joker57676

    joker57676 Two Time F1 World Champ

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    #4 joker57676, Dec 3, 2016
    Last edited by a moderator: Sep 7, 2017
  5. David_S

    David_S F1 World Champ
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    I have the earlier Anova unit (i.e. - no WiFi) and LOVE it!

    I've posted a few pics on other threads, but don't find one handy.

    My two comments, otherwise?

    To this point, I've always used my vacuum sealer to bag things up - haven't even thought of ziplock type things - does that work OK & not let any water in? Are they rated to, say 160F?

    For my cooking, I've always used some form of insulated cooler as the vessel & further put a foil cover with a towel on top to keep the heat in. I'd just say? That setup REALLY seems to keep a steady temp & doesn't tax the heating unit of the Anova device, which may save wear & tear on whatever Sous Vide thingy is in question. :)
     
  6. GatorFL

    GatorFL Moderator
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    Agreed, keep the thread open. I asked for an Anova for Christmas based on the OPs thread and subsequent research here.
     
  7. bounty

    bounty F1 Veteran

    Feb 18, 2006
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    I've used only the ziplock method and it works great. I've been told a vacuum sealer is necessary for the tougher pieces of meat (think brisket). I haven't seen a real need for clips either, but I think it's because the size of bag vs size of pot that I'm using are pretty comparable..so my food isn't really floating around too much - stays in place.
     
  8. FiveLiterEater96

    FiveLiterEater96 Formula 3

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    I too have only used Ziplock feeder bags with mine and have never had an issue.
     
  9. darth550

    darth550 Six Time F1 World Champ
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    #9 darth550, Dec 6, 2016
    Last edited by a moderator: Sep 7, 2017
    I made another epic tri tip tonight. This one was curry and tandoori seared to match the Indian lentils we got from Costco. Beef came from Sprouts. Very well marbled.
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  10. joker57676

    joker57676 Two Time F1 World Champ

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    Have you done one of those pre-seasoned tri tips from Costco? I almost bought one last weekend, but passed since I generally like to do my own seasoning.



    Mark
     
  11. PureEuroM3

    PureEuroM3 F1 Veteran
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    I think im going to order this Anova as well!
     
  12. darth550

    darth550 Six Time F1 World Champ
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    I have yes, and I've also smoked those pre seasoned StLouis spares.

    They are a bit on the spicy side so you'll need to add some brown sugar. ;)
     
  13. darth550

    darth550 Six Time F1 World Champ
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    I have the Sansaire (Mark too) and it gets hotter and moves more water than the Anova. I ordered the Alexa from Amazon so I can finagle remote access if need be.
     
  14. joker57676

    joker57676 Two Time F1 World Champ

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    Thanks. I've had the ribs, I assume it's the same seasoning?



    Mark
     
  15. Jdubbya

    Jdubbya The $10 Trillion Man
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    I have the Anova too but haven't experimented a great deal with it yet. It does cook up a mean steak but I'm still fiddling with times and temps. Searing is kind of a pain as it makes an absolute mess of my kitchen. But man oh man do some of those tri-tips or even flat-iron steaks come out tasty when done right.
     
  16. FiveLiterEater96

    FiveLiterEater96 Formula 3

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    I use a cast iron skillet on the side burner of my grill outside. I learned my lesson he first time I tried it indoors. What a smelly mess.

    Have you done an egg yet? That's my favorite thing short of red meat.
     
  17. ND Flack

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  18. darth550

    darth550 Six Time F1 World Champ
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    Doing NY Strips tonight.
     
  19. darth550

    darth550 Six Time F1 World Champ
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    #19 darth550, Dec 10, 2016
    Last edited by a moderator: Sep 7, 2017
  20. FiveLiterEater96

    FiveLiterEater96 Formula 3

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    Those look great!
     
  21. joker57676

    joker57676 Two Time F1 World Champ

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    +1

    Excellent.



    Mark
     
  22. Jdubbya

    Jdubbya The $10 Trillion Man
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    I use a weber grill though so it's a pain to fire it up just to sear some meat. I suppose I could buy a small burner or something and set it up outside. Might have to look into that idea now that I mention it. ;)

    I have done eggs. I haven't gotten them down to a science yet though. It seems the way I would prefer to have eggs done is about impossible though. I would like fully set, almost hard whites and still really runny yolks. For some reason my system seems to be overly sensitive to undercooked eggs, especially whites. But I did try eating some that were in there for like 45 minutes and still runny whites and seemed to do ok. It must be a salmonella thing?

    I've just been busy with long days and lots of work lately so haven't been taking the extra time the sous vide takes to cook things up. Hopefully things will settle down after the first of the year and I can play around with it some more.
     
  23. Jdubbya

    Jdubbya The $10 Trillion Man
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    Uh yeah that looks absolutely amazing!!
     
  24. FiveLiterEater96

    FiveLiterEater96 Formula 3

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    Eggs are the easiest (and cheapest) to perfect.. Number each one and pull them out in five minute increments. Sooner or later you'll find one that pleases you.

    Heres to wishing that things settle down after the first!
     
  25. joker57676

    joker57676 Two Time F1 World Champ

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    I like my eggs like you. I can't remember the time and temp that worked for me, but it was a high temp and short cook time. I may have to try it again.

    This is what I did. I think I went through a dozen eggs one morning just trying different temps and times.


    Mark
     

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