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.

 

Picked one up about 3 months ago. This is the only way I will cook steaks from now.

I use it about once a week.

 

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.

 

thats exactly what I use my chicken for! lol!!
salads at work for the week.

yeah, they come out of the plastic bag looking not-done and pink! lol

bacon was a bit weird! the higher fat content bacon will be a bit harder to get right.

 

Hmmm interesting. How long does it take to cook a 2" thick rib eye steak?

 

^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

 

I've seen this cooking technique used when watching the Food Network. Do ya'll recommend it?

 

Those filet mignon look to die for.

 

Duh

 

Depends on how you like your steak. Count on ~1.5hrs per inch of meat to be safe.

Absolutely. It's nearly idiot proof and the app really helps.

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.

 

Proper way:
Sous vide steak FIRST, then throw it on the grill/ cast iron pan, broiler for a a few minutes to get a crust on

 

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.

Next I need to try veggies...

 

lifehacker has this great on going article called...WILL IT SOUS VIDE!?
they've tried ALMOST everything...they've brewed coffee! lol and made tamales!

 

Yup, I follow that regularly. It's how I got the idea to do scrambled eggs.

 

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.

 

^ 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?

 

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?

 

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.

 

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?

 

We gone have fun this weekend.

 

What starter kit? You just need a pot filled with tap water and some ziplock freezer bags. Oh and some meat to put in it.

 

Why did you Black out your address ?? How are we supposed to know where to go for dinner..?

 

And what are the three other items?

 

https://www.amazon.com/Passion-Lubes.../dp/B005MR3IVO

https://www.amazon.com/dp/B004H38YZY...d_i=1001250201

https://www.amazon.com/dp/B003G4IM4S...d_i=1001250201

 

 

holy chit, I'm so hungry right now

 

so about that address...?

 

400 Broad St, Seattle, WA 98109

 

view man!!

Sounds a bit expensive, you must have a good paying gig Must be annoying have so many tourists around you every day..

 

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!

 

in the last week, I did a few pork shoulders for cuban sandwiches.
tasty

 

And no photos? How dare you.

 

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

 

It sounds delicious! At what temperature and time you cooked the pork?

 

pork loin*
147 degrees for 6 hours

 

Nice dude! See how easy it is?

What are you using to season the meat?

I've never heard of doing something as big as a pork shoulder in a sous vide...that would take freaking forever.

 

Pork Loin ** lol

 

Super easy to use out of the box, literally!

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: