Sous Vide Devices?

[qman]

just got the anova , haven't cooked with it yet

wondering what a proven source( web page )for recipes is? i have modernist cuisine but was hoping you guys knew of others.

thanks guys

There is a section of recipes on the Anova site. At least enough to get you started.

 

[luv2putt]

What temp did you keep it at for 72 hrs?

138 degrees

 

[luv2putt]

just got the anova , haven't cooked with it yet

wondering what a proven source( web page )for recipes is? i have modernist cuisine but was hoping you guys knew of others.

thanks guys

Just tried to respond to your pm , your message box is full...

 

[cmohr74]

chefsteps.com shows some good sous vide techniques. I trimmed up 2 whole beef tenderloins for Christmas about 2" thick, about 1 Tbsp butter, 1/2 tsp of SPOG mix, at 137 degrees for 1:15 hours. patted them dry, and seared the bejesus out of them for 45-60 seconds a side. My family said they didn't know steak could taste like that. Not sure I will make steak any other way...other than charred skirt steak, I love that stuff. Experiment, I'm still learning every time I use it. Still trying to figure out Chicken, I've done 148 degrees for 2:00 hours and then seared it, but I'm not fond of the texture. I still think high heat, brined chicken is the best. Good luck.

 

[Ron_L]

and seared the bejesus out of them

Is this a technical cheffy term?

:becky:

 

[HOG FAN]

I'm not sure about these things. Kinda sounds like a fancy crock pot that stirs itself:crazy:

 

[Abelman]

I have Anova One that I actually got for Christmas. Two things drew me to it. 1) it moves more water without working too hard given the motor, 2) It's rather heavy with a flat bottom so you can actually let it stand on it's own if the pot is too shallow for the mounting bracket.

I've done a couple of cooks with it. I tried a tri tip steak at 135° and then seared it in CI after I was done. It was very good but I'll go with water temps at 130° next time.

I figured the really tough one to do is skinless chicken breasts. I did those last week in some simple Italian dressing like my Mom used to use. I set the water temp at 150° for 1.5 hours. I didn't bother to sear them since it was going into a chicken gravy/pasta dish we always make.

My wife and oldest son picked up on the chicken right away. It was incredibly tender and juicy. That sold me on the concept. I was actually shocked at how the breast came out. Didn't even need to brine them.

As for some information on times and temps for different stuff, this has been a good resource for me thus far:

http://www.sousvidesupreme.com/en-us/sousvide_times_temperatures.htm

 

[Untraceable]

This thread is tickling me where I itch. birthday right around the corner...


That brisket looks amazing. I want to try something like that. Ive heard that chuck roasts at 135 for 3 days is a delicacy.

 

[Bludawg]

Funny I thouth I was viewing "Q" TalkWhat does sue vee have to do with BBQ?????

 

[cpw]

Funny I thouth I was viewing "Q" TalkWhat does sue vee have to do with BBQ?????

Just use one of these to go with the Sous vide machine, and then it'll be BBQ :thumb::
[ame="http://www.amazon.com/PolyScience-Smoking-Handheld-Smokehouse-Assortment/dp/B00BIQ6LVW/ref=sr_1_1?ie=UTF8&qid=1420809124&sr=8-1&keywords=handheld+smoker"]Amazon.com : PolyScience The Smoking Gun Handheld Smoker With Classic Smokehouse Assortment : Kitchen Small Appliance Sets : Industrial & Scientific@@AMEPARAM@@http://ecx.images-amazon.com/images/I/51ATrW616yL.@@AMEPARAM@@51ATrW616yL[/ame]

 

[cmohr74]

I'm not sure about these things. Kinda sounds like a fancy crock pot that stirs itself:crazy:

Funny I thouth I was viewing "Q" TalkWhat does sue vee have to do with BBQ?????

There's threads about deep frying turkeys correct? There's threads on cooking desserts correct? Not trying to be that guy, but I think it's people exploring new ways and new techniques to becoming a better overall cook. I've learned so many techniques and recipes on this forum that have made me a so much better all around cook. Sous vide is just another tool in my arsenal that I'm proud to use. It's just keeping an open mind that there's more than one way to cook a piece of meat.

 

[Ron_L]

Funny I thouth I was viewing "Q" TalkWhat does sue vee have to do with BBQ?????

Members of this forum enjoy cooking styles other than BBQ and we all like to learn new methods. If you see a thread that is not of interest to you, just don't read it.

 

[HOG FAN]

There's threads about deep frying turkeys correct? There's threads on cooking desserts correct? Not trying to be that guy, but I think it's people exploring new ways and new techniques to becoming a better overall cook. I've learned so many techniques and recipes on this forum that have made me a so much better all around cook. Sous vide is just another tool in my arsenal that I'm proud to use. It's just keeping an open mind that there's more than one way to cook a piece of meat.

Members of this forum enjoy cooking styles other than BBQ and we all like to learn new methods. If you see a thread that is not of interest to you, just don't read it.

My comment was strictly in jest, I will probably own one of these things in the near future. No harm intendedray:

 

[qman]

My comment was strictly in jest, I will probably own one of these things in the near future. No harm intendedray:

That is the way I took yours and Bludawgs.

 

[Bludawg]

Well at least some body got it lots of short folks round here:tsk:

 

[Tyrone1Wils]

I love my Sansaire! Steaks are so good in them. Here's one I cooked yesterday after a quick sear in my cast iron.

DSCF6447 by Tyrone1Wils, on Flickr

 

[Ol'Joe]

One BBQ joint in Arkansas told me they took their butts to around 212deg, how about smoking the butt to about 170 or so, then vac seal and put in a pot of boiling water, would that not act like one of these sous vide thingys, course this would only work on butts......Just a thought.

 

[Ron_L]

Funny I thouth I was viewing "Q" TalkWhat does sue vee have to do with BBQ?????

Well at least some body got it lots of short folks round here:tsk:

The smilie and the multiple question marks sure didn't come across as tongue in cheek. A :-D or would have made that obvious.

 

[dwenger]

I have the Anova Precision Cooker and I like the simplicity of the wheel control. I rarely use the bluetooth, the range doesn't reach to my office from where I usually have it setup. It works great for me.

Here are some short ribs I did at 138* for 72 hours then cubed and flash fried them for about 30-40 seconds, just long enough to get a nice crust.

 

[qman]

I love my Sansaire! Steaks are so good in them. Here's one I cooked yesterday after a quick sear in my cast iron.

DSCF6447 by Tyrone1Wils, on Flickr

Great looking steak. So you seared first?
Any reason to do it that way instead of reverse-sear.
Also what temp was the water bath set for on this one?
Curious because I just un-boxed mine and want to do a steak tonight.
Thanks