Sous Vide

[tbiddy]

Just wondering if anybody has one and has some tried out recipies? Got an Anova unit for Xmas. Think I’m going to try a tri-tip tomorrow.

[yukon254]

Our daughter bought us one last Christmas. Just started using it a few months back. Nothing like it for cooking meat. Simply no way to overcook meat. I use the recipes on the Anova website. Literally hundreds on there and they are rated so the good ones stand out. You will like it.

[Vigilante]

I bought one during their Black Friday sale. I have used it a couple of times with excellent results, but I mainly bought it as a way to re-heat BBQ. Apparently you can load up the smoker, freeze the leftovers, and suos vide to re-heat and get food that would be as good as the day it was made. I am a single guy, so I like the idea of not having to run the smoker for hours and hours to make myself 1 meal.

[lilsundance]

Originally Posted by tbiddy

Just wondering if anybody has one and has some tried out recipies? Got an Anova unit for Xmas. Think I’m going to try a tri-tip tomorrow.

Looking at getting one as the step daughter and her hubby have one. He says it makes the best hollandaise sauce. So now the wifey wants one. From my research the Anova is rated #1 by a lot of reviewers. Now just have to get on Amazon and order one since I can't find a store that carry that brand and has inventory.

[CantThinkOfAName]

Originally Posted by lilsundance

Now just have to get on Amazon and order one since I can't find a store that carry that brand and has inventory.

Keep watch of Anova's website. They seem to regularly have sales that drop the price significantly.

[Okotok]

Been doing it for a few years. We have the Polyscience unit. Makes awesome roasts, steaks, chops, lobster pretty much anything. Eggs are amazing. Something about the silky texture you get whether hard boiled, poached etc. Big breakfasts are easy when you can throw in a couple of dozen eggs and crack out perfect poached eggs on a mass scale.

[Dubious]

Sous vide will end up being the 2010-2020 useless kitchen gadget just like bread machines before them.

[sharpstick]

Originally Posted by Vigilante

I bought one during their Black Friday sale. I have used it a couple of times with excellent results, but I mainly bought it as a way to re-heat BBQ. Apparently you can load up the smoker, freeze the leftovers, and suos vide to re-heat and get food that would be as good as the day it was made. I am a single guy, so I like the idea of not having to run the smoker for hours and hours to make myself 1 meal.

I vacuum seal all my leftovers form the smoker and then just drop them in a pot of boiling water on the nights that we want smoked food. It tastes as good as it did the day it came off the smoker. No need for a sous vide, Im sure you already have a big pot at home. You do need a vac sealer though but you need that for the sous vide as well.

[traderal]

Originally Posted by Dubious

Sous vide will end up being the 2010-2020 useless kitchen gadget just like bread machines before them.

Hey I still have a Ronco Rotisserie from 2001 stashed somewhere in my "appliance garage".

[Benelli1]

Originally Posted by traderal

Hey I still have a Ronco Rotisserie from 2001 stashed somewhere in my "appliance garage".

Those are awesome.........I still use mine regularly, spice up a couple of chickens.....ready in under a hour. Far superior to some of the rottisserie fare offered at the supermarkets which sit under heat lights for who knows how long, and at times have gut remnants inside.

[Dubious]

Originally Posted by traderal

Hey I still have a Ronco Rotisserie from 2001 stashed somewhere in my "appliance garage".

I also have the moth yard of the must have kitchen gadgets like the George Forman grill and magic bullet (I got 3 of them for the same Xmas once). At least I didn’t get the margaritaville it’s hard to clean.

[Weedy1]

Some of the Instant Pots are capable of Sous Vide. I have the one below and can say it will produce perfectly cooked meat. Prime rib comes out uniformly pink. The temperature controller on the Instant Pot maintains the temperature within 2 degree F of setpoint when compared to my Fluke temperature meter anywhere in the pot. There is no circulation either. Size is an obvious limitation though.

[averagejoe]

This is a great website. Goes into the science and safety as well as minimum cook times for various thicknesses of food. http://douglasbaldwin.com/sous-vide.html

If you are a reddit user they have a great sub that can be quite helpful. https://www.reddit.com/r/sousvide/

A great recipe site is https://www.chefsteps.com

[Okotok]

Originally Posted by Dubious

Sous vide will end up being the 2010-2020 useless kitchen gadget just like bread machines before them.

It's actually been very popular with restaurants for many years. There are a lot of advantages. I also like that the unit takes up very little space, unlike the various appliances gathering dust in the basement.

[Duramaximos]

"Poor man's" sous vide is working well for me. Using any decent cooler fill with hot water at 5 degrees above your target cook temp.

This usually holds for 2-3 hours before it reaches 2 degrees below your target temp.

Add a few cups of boiling water to bring up the temp a few degrees if more cook time is needed.

Sent from my SM-N920W8 using Tapatalk

[EZM]

I can see this being great for food that need a completely uniformed temperature throughout and those which are sensitive to the precision of the temperature ...... but, the caramelization you might want still requires a hot grill or skillet.

For things like roasts, simple things like leaving the seasoned roast out at room temperature for an hour or so before putting into a hot oven, then turning it down to finish cooking is one way t ensure a more "even" distribution of heat through the meat.

Neat idea, would be good for some stuff for sure.

[omega50]

Anova-the Easy Bake oven of the immersion circulators.

Enjoy

[Au revoir, Gopher]

Originally Posted by Weedy1

Some of the Instant Pots are capable of Sous Vide. I have the one below and can say it will produce perfectly cooked meat. Prime rib comes out uniformly pink. The temperature controller on the Instant Pot maintains the temperature within 2 degree F of setpoint when compared to my Fluke temperature meter anywhere in the pot. There is no circulation either. Size is an obvious limitation though.

Thanks for the reminder... I too have an ultra and have been meaning to try this. I was expecting the Instant Pot to be a "useless kitchen gadget", but I have been surprised at its usefulness and versatility.

As for bread machines, I have worn out two and am on my third. Not bad for 20-25 years...

ARG

[Okotok]

Originally Posted by EZM

I can see this being great for food that need a completely uniformed temperature throughout and those which are sensitive to the precision of the temperature ...... but, the caramelization you might want still requires a hot grill or skillet.

For things like roasts, simple things like leaving the seasoned roast out at room temperature for an hour or so before putting into a hot oven, then turning it down to finish cooking is one way t ensure a more "even" distribution of heat through the meat.

Neat idea, would be good for some stuff for sure.

A prime rib roast done at 132 for 6 to 10 hours is pretty awesome. Fat is perfectly rendered and it's medium rare from edge to edge. Seared over a charcoal chimney, broiler or hot barbeque and it's really hard to beat. That's assuming everyone likes the same degree of doneness.

[tbiddy]

Used the Anova last night for the 1st time. Great unit. Connects to wifi and use an app on your iPhone to set temp and time. Did a Tri tip at 137 for just over 2hrs. Seared in a pan with some butter to finish it off. It came out perfect! Edge to edge perfect medium rare. Leftovers being used to make tacos for lunch.

[sns2]

I am wondering how this would work as a pseudo water bath in a plastic tub for finishing smoked sausage to final temp???

[ghostguy6]

Originally Posted by sns2

I am wondering how this would work as a pseudo water bath in a plastic tub for finishing smoked sausage to final temp???

I do it all the time, it works fairly well but I find you need to allow the sausage too cool in the open air if you still want the casing snap.

[sns2]

Originally Posted by ghostguy6

I do it all the time, it works fairly well but I find you need to allow the sausage too cool in the open air if you still want the casing snap.

For sure you'd need to let it bloom in the open air.

What do you use for a container?

[pikergolf]

Originally Posted by Dubious

Sous vide will end up being the 2010-2020 useless kitchen gadget just like bread machines before them.

Along with this years pressure cookers, people reinventing the wheel and making a fortune at it.

[bwackwabbit]

Originally Posted by omega50

Anova-the Easy Bake oven of the immersion circulators.

Enjoy

Love mine so much I bought another!

Sous Vide is used for nearly every dinner in my home. It is a Keto eaters best friend.

Anyone that thinks this is another gimmick appliance that will be a dust collector in a few years should experience my favourite.

A 4 bone Prime Rib done at 130/30hrs then seared with mayo/salt/rosemary in a 500 deg cast iron pan until crusted.

Beef so tender you can eat it with a spoon. All the flavour is retained and a perfect medium rare. The purge from the bag when strained, thickened and combined with butter/garlic and portabellas makes for a meal that will make your knees go weak!

Cheers,

Scott.

[Okotok]

Originally Posted by bwackwabbit

Love mine so much I bought another!

Sous Vide is used for nearly every dinner in my home. It is a Keto eaters best friend.

Anyone that thinks this is another gimmick appliance that will be a dust collector in a few years should experience my favourite.

A 4 bone Prime Rib done at 130/30hrs then seared with mayo/salt/rosemary in a 500 deg cast iron pan until crusted.

Beef so tender you can eat it with a spoon. All the flavour is retained and a perfect medium rare. The purge from the bag when strained, thickened and combined with butter/garlic and portabellas makes for a meal that will make your knees go weak!

Cheers,

Scott.

Agree 100%. There's more than one reason why it's used by many restaurants and has been for many years before it hit the consumer market.

[dmac]

We did salmon this week in our sous vide. Turned out perfect.

Dont agree with grouping this device with all the other useless gadgets out there. Most if not all top restaurants use them to prepare meats. I believe and someone in the know can correct me, The Keg uses sous vide to prep all their steaks. Always perfectly done, never overcooked.

[ghostguy6]

Originally Posted by sns2

For sure you'd need to let it bloom in the open air.

What do you use for a container?

First time I did it in a turkey frying pot then I made myself one of these cooler mods

https://www.smokingmeatforums.com/th...er-mod.279836/

[YYC338]

Originally Posted by ghostguy6

First time I did it in a turkey frying pot then I made myself one of these cooler mods

https://www.smokingmeatforums.com/th...er-mod.279836/

That's a great idea for when you have larger items. You can also get special lids for certain Rubbermaid containers when you have smaller requirements

https://www.amazon.ca/dp/B01M3VH3UK/...394800_TE_dp_2

[dfrobert]

The best wild game roasts and steaks I’ve had yet are done in the sous vide to a perfect rare to medium/rare. Also excellent for not over cooking stuff like halibut and salmon. Butter poached the last Hali fillet. Unreal. Boneless skinless chicken breasts always juicy and never dry! They work good. Lots of good recipes out there.