Anyone Doing Sous Vide?
#1
Ex-OEM King
Thread Starter
Anyone Doing Sous Vide?
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.
#4
Ex-OEM King
Thread Starter
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.
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justnspace (01-16-2017)
#6
Burning Brakes
Hmmm interesting. How long does it take to cook a 2" thick rib eye steak?
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#8
Burning Brakes
I've seen this cooking technique used when watching the Food Network. Do ya'll recommend it?
#9
Team Owner
Those filet mignon look to die for.
#11
Ex-OEM King
Thread Starter
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.
#13
Senior Moderator
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Costco (01-25-2017)
#14
Ex-OEM King
Thread Starter
Next I need to try veggies...
#16
Ex-OEM King
Thread Starter
#17
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.
+1 on the grill sear, works great to finish steaks. Just undercook it a bit, then use a slow n sear or whatever after.
#18
Ex-OEM King
Thread Starter
^ What temp are you cooking at? I don't pat dry and put them in with whatever marinade. Maybe you're light on the oil or something?
#19
Don't remember. I didn't really try again after a couple of meal prep weeks.
What temp do you guys cook your chicken at?
What temp do you guys cook your chicken at?
#20
Ex-OEM King
Thread Starter
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.
#21
Burning Brakes
With the Anova on sale on Amazon:
https://www.amazon.com/Anova-Culinar...01HHWSV1S?th=1
I am jumping the gun on this one. Anyone recommend a starter kit I could get on Amazon?
https://www.amazon.com/Anova-Culinar...01HHWSV1S?th=1
I am jumping the gun on this one. Anyone recommend a starter kit I could get on Amazon?
#22
Burning Brakes
We gone have fun this weekend.
#23
Ex-OEM King
Thread Starter
With the Anova on sale on Amazon:
https://www.amazon.com/Anova-Culinar...01HHWSV1S?th=1
I am jumping the gun on this one. Anyone recommend a starter kit I could get on Amazon?
https://www.amazon.com/Anova-Culinar...01HHWSV1S?th=1
I am jumping the gun on this one. Anyone recommend a starter kit I could get on Amazon?
#24
Senior Moderator
Originally Posted by julius071
We gone have fun this weekend.
#25
Ex-OEM King
Thread Starter
And what are the three other items?
#26
#27
Burning Brakes
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justnspace (02-03-2017),
SamDoe1 (02-03-2017)
#29
Senior Moderator
so about that address...?
#30
Burning Brakes
#31
Senior Moderator
view man!!
Sounds a bit expensive, you must have a good paying gig Must be annoying have so many tourists around you every day..
Sounds a bit expensive, you must have a good paying gig Must be annoying have so many tourists around you every day..
#32
Burning Brakes
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!
#34
Burning Brakes
#35
Moderator
iTrader: (1)
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
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
#36
Burning Brakes
It sounds delicious! At what temperature and time you cooked the pork?
#38
Ex-OEM King
Thread Starter
#40
Burning Brakes
Seasoning is McCormick Grill Mates Montreal Steak seasonings
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
Sous vide rib eye steak: