Sous Vide Appreciation Thread!

[CakeM1x]

Did a steak at 129 for 2.5 hours from frozen with a chimichurri sauce and grilled pepper/onion/tomato. nom nom

 

[Untraceable]

Damn!

 

[Untraceable]

So Last year I saw a post by Darren Warth about dropping a ham (still in the factory plastic) into the bath 145@24hrs and it was supposed to be incredible. Was at the store yesterday and found Hormel Cure 81 hams on sale for like 1.77lb. Dropped it in the bath at 140 and will play with it tonight. It has a brown sugar based glaze packet with it. Might try torching it on, or just making some killer Hot ham and cheese sandwiches.

 

[Untraceable]

So that ham, pretty friggin good. so moist and the tenderness was great. I think you could actually go 2 days on the ham. There was still some standard tough ham muscles in there still. Made some great hot ham and cheese melts. Its gotta be the perfect way to reheat a ham and not lose moisture.

 

[Untraceable]

Wifi Anova on sale for 129.99 now

 

[SirPorkaLot]

New Immersion Circulator (Anova BT 2nd gen) owner here (just ordered it yesterday with some b-day cash).

Thanks to Schmoke for leading me to this thread. I've got lots to learn it appears

 

[highergr0und]

So tempted to grab one at $99.... just not sure how much I'd actually use it

 

[AZRaptor]

I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:

So in addition to ordering a new chamber vacuum sealer this week (Foodsaver died three weeks ago) I need to order a new sous vide circulator. While looking at the VacMaster chamber sealers I saw their sous vide immersion circulator the SV1. I'm trying to decide on trying out the SV1 or purchasing another Anova.

Do any of you sous viders have an SV1? Any good/bad experience stories to share?

Luckily for me when I mentioned upgrading to a chamber sealer to my wife and ordering a new circulator she just said, "Merry Christmas".

 

[Robert]

I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:

Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.

Thansk,

Robert

 

[AZRaptor]

I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:

Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.

Thansk,

Robert

I'm not sure yet, waiting to hear back from them on ideas of whether it's dead dead or just mostly dead. I've had mine since Aug 2014 and used it fairly regularly.

They work well though. This was a tri-tip from a week or two ago. I was about to make a couple more yesterday when it stopped working.

 

[AZRaptor]

I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:

Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.

Thansk,

Robert

So it looks like I don't have to worry about deciding between another Anova and the SV1. I had contacted Anova support about the issue I was having and they just sent me a FedEx label to send the unit back to them and they are going to ship me a refurbished unit. How awesome is that?

Robert I would rest at ease. You likely won't have issues with your unit but if you do Anova will take care of it.

 

[Robert]

So it looks like I don't have to worry about deciding between another Anova and the SV1. I had contacted Anova support about the issue I was having and they just sent me a FedEx label to send the unit back to them and they are going to ship me a refurbished unit. How awesome is that?

Robert I would rest at ease. You likely won't have issues with your unit but if you do Anova will take care of it.

Thanks for the follow-up That's good to know. Can't beat customer service like that. I'm looking forward to using mine as I've seen some amazing photos here on the Brethren.

 

[bscriver]

I love the coleman cooler mod on page 16 post # 237, however it shows a 2 3/4" hole saw as being the right size, and it is correct for the anova one. However the new Anova precision cooker has a diameter of 2.375" on the stainless end. I used a 2 3/8" hole saw and it worked beautifully. A moderator might wanna go back and edit that post cause mine would drop right thru 2 3/4" hole.

Measure Twice cut once

 

[Stoke&Smoke]

I've got the original Anova immersion unit, as well as the more recent bluetooth version (they came out with the newer one a couple months after I bought the first. Have not had any issues.

I got a great deal on the Joule from investing in it early. I like it a little better for its smaller size, quicker heating, and magnetic base, but the one drawback is that you need a smartphone or tablet with Bluetooth to operate it, unlike Anova which you can set and adjust manually.

 

[Untraceable]

Anyone done the beef ribs from a prime rib in the sous vide? Treat it like chuck plate ribs, or cook it shorter and lower like a steak

 

[BigTerp]

I recently got an Anova Bluetooth and love it. I make my chicken breasts with it on Sunday's for that weeks lunches and they turn out much better than just baking them. Have made a whole vension backstrap and pork chops. The chops were the best I've ever made. Tried overnight oatmeal, but didn't like the end result.

 

[medic92]

I see a whole new main category space for this cooking style here, call it:

On the Sous

Or

Sous on the side
:roll:
Just hinting at its a side note to BBQ cooking here.
Just food for thought

I prefer "Sous the Bastards!"

 

[Smokie185]

I should get a commission :-D

We're very happy with ours. My wife even asked to use it to do some chicken breasts for chicken salad the other day! :shock:

Funny you should say that. I am just about to take some chicken breasts out that my wife wants for chicken salad.

 

[Smokie185]

the video on their website linked in the op says you can even use ziplock bags - no food saver required.

I have used both with no problems. Just put the food in the ziplock and lower it into the water to help remove the air. Seal the bag when most of the air is out. You might want to do this when the water is cool. just add the food back after the water is up to temp.

 

[Smokie185]

I saw some comments earlier in this thread about placing the tank on top of a corian or stone counter, and why this may not be a good idea. I didn't see a reply, so here's what I think is the concern:

It's probably more to do with the counter acting as a heat sink than damage to the counter-- it makes the heater work much harder when it is trying to heat up the counter. If you have ever set a frozen steak on a stone counter top you have seen it defrost very quickly because the steak is sucking the heat out of the counter by conduction. A towel under the tank can probably solve this problem. I use a sous vide supreme so I haven't dealt with this question.

I have been stumped for an answer to this one:


When I add any fat ( butter, etc.) to the bag, I believe it inhibits the spices and herbs from being absorbed by the meat. Water seems to allow marination to a much greater degree. This makes sense since most spices are water soluble, but I don't have enough trials to prove it.

I place my pot on a pot holder on a tile counter top. Never had a problem. Temps hold fine.

I have seen articles that do not recommend adding fat.