Got mine for $99 and I already had a pot.
Sous Vide Appreciation Thread!
- Thread starter Ron_L
- Start date
Got mine for $99 and I already had a pot.
A good way to reheat steak is to add a little butter on top and place it in a 250 degree oven for 10 minutes per pound.
KC Smoke
Knows what a fatty is.
A chef named Sous.
redchaserron
Full Fledged Farker
That Tri Tip looks amazing. Can you expound on your recipe, cook times?
highergr0und
Full Fledged Farker
Finally bit the bullet and got my anova!!! Got a few NY Strips and some chicken just dying to take a bath
Soud vide does a lot to top round
After an afternoon in water i used the griddle to whip up these. A cheap cut for any roast beef hogie
After an afternoon in water i used the griddle to whip up these. A cheap cut for any roast beef hogie
m-fine
is One Chatty Farker
^^^^^^Is that one serving or two? :biggrin:
AZRaptor
Take a breath!
I used a Kansas City Steak rub I picked up at Restaurant Depot, then sous vide them at 130 for 4-5 hours. After I pulled them from the bags I patted them dry and seared them for about 30-60sec per side on my Weber.
KC Smoke
Knows what a fatty is.
KC strip for 7 hours at 130. I experimented by seasoning with Carne Crosta and salt before bagging. I also thought I'd give the Brussels sprouts a try. They were bagged with butter and put in the bath for one hour. Then I gave them a pretty hard saute for a bit of caramelization. Both turned out fantastic.
Huh? What?
is one Smokin' Farker
My daughter gave me a Gourmia sous vide cooker for Christmas. Now to decide what to make with it first.
mattmountz94
Babbling Farker
I got the same one for Xmas. My first cook was a London broil 131 for 4 1/2hrs. Then seared. Went alittle to long on the sear but overall was amazing
Huh? What?
is one Smokin' Farker
How did you season it?
Huh? What?
is one Smokin' Farker
Ok. I have two 16-oz boneless ribeyes to try out this afternoon/evening.
m-fine
is One Chatty Farker
I got the same one for Xmas. My first cook was a London broil 131 for 4 1/2hrs. Then seared. Went alittle to long on the sear but overall was amazing
If you don't have a hotter/faster way to sear, try a few minutes in an ice bath to cool the outer 1/4" or so of the meat and keep it from overcooking.
CakeM1x
is Blowin Smoke!
For Valentine's day I did a 45 day aged prime ribeye cooked 129 for 2 hours then sear in CI.
Server with it was hassleback potatoes, roasted sprouts/fennel, and french onion soup.
Server with it was hassleback potatoes, roasted sprouts/fennel, and french onion soup.
TedW
is One Chatty Farker
Aged..... sweet. Always love the dry aging efforts
sturev
is one Smokin' Farker
The 2nd gen Anova is on sale again for $149... just ordered one :help:
https://smile.amazon.com/dp/B01HHWSV1S
Has anyone done salmon yet? I've got a nice piece in the freezer I'm thinking about doing on my maiden run...
https://smile.amazon.com/dp/B01HHWSV1S
Has anyone done salmon yet? I've got a nice piece in the freezer I'm thinking about doing on my maiden run...
Bump!
