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I just got an Anova Sous Vide cooker. Anyone try this style out yet? I made some chicken with it last night and it was simply phenomenal. I totally forgot to take pics because I was too busy eating it.
I meal prep with it.
sous vide 8 chicken breast.
freeze 4, pan fry 4.
4 is enough for a week without spoiling, then on the following week, take out 4 from freezer and pan fry.
still retains juicy-ness even tho, I froze for a week, because of sous vide cooking
I meal prep with it.
sous vide 8 chicken breast.
freeze 4, pan fry 4.
4 is enough for a week without spoiling, then on the following week, take out 4 from freezer and pan fry.
still retains juicy-ness even tho, I froze for a week, because of sous vide cooking
I've started doing the same. They work awesome for going into my salads during the week!
This weekend I tried to make scrambled eggs in the cooker and dear god were they awesome...
My only gripe is that all the meats look odd when they first come out of the bath lol.
So far I've done steak, chicken, salmon, and eggs. I want to try bacon and turkey next.
^if you dont know about Sous Vide, i suggest you generally read up on it!
it's an immersion circulator, and depending how you want your steak depends on lenght and temp of water bath!
generally, an hour to 2 hours and then a few mins searing
Hmmm interesting. How long does it take to cook a 2" thick rib eye steak?
Depends on how you like your steak. Count on ~1.5hrs per inch of meat to be safe.
Originally Posted by julius071
I've seen this cooking technique used when watching the Food Network. Do ya'll recommend it?
Absolutely. It's nearly idiot proof and the app really helps.
Originally Posted by TacoBello
Those filet mignon look to die for.
They were! That's the beauty of this method, it cooks the entire thing to the same temperature because it's not possible for the meat to be hotter than the water temperature. You can never overcook it even if you let it sit for hours, it's impossible.
#science
Hey crabby, you should try eggs sometime. It's a whole new world of flavor with scrambled eggs out of the sous vide.
I'm really tempted to get one, but I kind of prefer the char from a grill. I guess it would be good for fish and chicken.
You can, and should, still get that. It's never totally done right after sous vide, you still have to sear it after the fact. Believe me, it's the best and easiest way to cook meats.
How do you guys cook your chicken? Do you pat them dry or something like that? I've sous vide'd chicken before and it comes out slightly mushy... like it's too moist. But I didn't throw it on the grill after or anything.
+1 on the grill sear, works great to finish steaks. Just undercook it a bit, then use a slow n sear or whatever after.
I do 150F-155F for 1.5-2hrs. If you go less than that or for shorter time, you get the mushy texture. Give it another go and see what happens. The searing won't help with the internal texture.
Having a small get together tonight. Gonna do a couple rib eyes in the Anova and couple in the broil and we'll see if anyone can tell a difference. Next on list is beef short ribs at 72 hours!
the finished product (sandwich) looks more appealing than the pork!
I didnt finish off the pork, instead when making the cuban sandwhich, roast in the toaster to finish.
and I might have enough left for a sandwich when I get home. I'll take a pic of it, sliced down the middle with melted cheese
But yes the pork shoulder would maybe take minimum 48 hours.
Brought the sous vide rib eye steak over to a friends house and had them oven broil their rib eye steak. End of the night the oven broil the sous vide steak was gone and the oven broil steak was half done and now they are thinking of getting their own Anova Sous Vide cooker
12-28-2016, 09:33 AM
view man!! 
Must be annoying have so many tourists around you every day.. 
