I got my Anova today!

[echo4747]

Thinking of trying a corned beef brisket sous vide. (for a practice run before St. Patty's Day) Has anybody here tried this before? If so, care to share any tips? What temp and for how much time did you cook?

* will probably just get a supermarket corned beef brisket rather than go thru the week long curing process of a reg beef brisket.

 

[NikolaeVarius]

Thinking of trying a corned beef brisket sous vide. (for a practice run before St. Patty's Day) Has anybody here tried this before? If so, care to share any tips? What temp and for how much time did you cook?

* will probably just get a supermarket corned beef brisket rather than go thru the week long curing process of a reg beef brisket.

http://www.seriouseats.com/recipes/...ket-with-potatoes-cabbage-carrots-recipe.html

 

[Kaido]

Half the reason I enjoy startling people with the Searzall.

Hey, does yours pop loudly when you first turn it on? I've never used a Bernzomatic before (I got the 8000, because America).

 

[Kaido]

Also, for quantity, I think the Searzall does need some planning -- a good roast that you slice down is great. Did some short ribs last week but only seared "top" and "bottom". I also butted them together so I was getting multiple ones at once. Pre-searing, making sure meat is dry/lightly oiled, all important things just like in regular cooking. Chicken skin goes fast. The fine control is good for things like a large batch of toasting (buns, muffins, etc) also - the broiler singlehandedly chats more bread than I can count.

A good pre-sear, dried, lightly oiled, and in close and it will go pretty quick.

Good idea, I'll have to try a pre-sear oil. Have you used a Misto before?

http://www.amazon.com/Misto-Brushed-...dp/B00004SPZV/

Ten bucks shipped on Amazon (Pampered Chef sells a version too). It's basically like a PAM spray canister, but you can use whatever oil you want (I always have mine filled with olive oil). You have to pump it about 10 times, but it does a great job misting the oil out. I'll have to try it on my next piece of meat :thumbsup:

 

[Kaido]

I don't know where the thread went (deleted? was posted by a newbie), but there's a really cool Indigogo (a la Kickstarter) project from a GM subsidy called Paragon:

https://www.indiegogo.com/projects/paragon-induction-cooktop

It's basically an induction cooktop with a wireless temperature probe, which allows for fast temperature change response times, plus the ability to do things like super-accurate deep-frying & candymaking, like if you put some frozen chicken to fry in, it will quickly & automatically adjust the temperature to 375F or whatever you want. The three catches are:

1. The probe only goes up to 375F (although the cooktop can hit 500F for searing), which is decent for deep-frying (but I wish it was higher)

2. It's not out until December, which is forever away.

3. The final product is $249, so unless you jump on the backer program, it's + $70 over a basic Anova.

It's actually a pretty genius design imo.

 

[Kaido]

The Du3t combination slow cooker-sous vide for $130:

http://www.cnet.com/products/3squares-du3t-sous-vide-and-slow-cooker/

 

[Howard]

The Du3t combination slow cooker-sous vide for $130:

http://www.cnet.com/products/3squares-du3t-sous-vide-and-slow-cooker/

Is that a nonstick interior and an included chrome-plated wire rack...? Flake city, baby.

 

[Kelvrick]

The Du3t combination slow cooker-sous vide for $130:

http://www.cnet.com/products/3squares-du3t-sous-vide-and-slow-cooker/

That looks pretty cool. I want to say my Anova will save space, but someone like me buys a dedicated bin/pot for the anova anyway. I like the flexibility of being able to use one of my bigger pots if needed, though.

 

[Kaido]

The Supreme Demi is on sale for $179, they must have a new model coming out or something: (normally $329)

http://slickdeals.net/f/7855745-sousvide-supreme-demi-179-lowest-price-ever

Nice if you want a turnkey system rather than having to get a bucket, clamp, etc. Apparently the plate in the Demi allows for passive water circulation - not as efficient as a circulator, but quieter. Hmm. Anyone have one of these & care to comment?

 

[DrPizza]

I made this.

Sous vide chicken with sun dried tomato vinaigrette

I made a few changes to the vinaigrette, and increased the temp to 150 F because of time.

I also did brussel sprouts sous vide with garlic and a bit of olive oil and salt, which I finished in the oven by roasting briefly.

Everything came out perfectly.

I'm sold.

I've gotta say, every time I read the OP and see that picture, my mouth waters and I want one. Hoping to get one for Father's Day - I'll take it to camp with me. It'll be great to start the steaks at lunch time, then come in from an afternoon of fishing, toss them on a red hot cast iron pan to sear them, and eat. (I see my wife has some things in my Amazon shopping cart. I deleted them and put the Anova in, and the olive oil sprayer.)

 

[Kelvrick]

I've gotta say, every time I read the OP and see that picture, my mouth waters and I want one. Hoping to get one for Father's Day - I'll take it to camp with me. It'll be great to start the steaks at lunch time, then come in from an afternoon of fishing, toss them on a red hot cast iron pan to sear them, and eat. (I see my wife has some things in my Amazon shopping cart. I deleted them and put the Anova in, and the olive oil sprayer.)

You have to watch out with leaving them in too long. They might get mushy and lose that "steak" feel.

Here are the two things I did with my anova.

Lamb rack with roasted rainbow carrots and potatoes, beet green salad with roasted beets. Lamb was done at 131 F for 50 minutes. Super tender.

Rib-eye steak with sous vide rainbow carrots and potatoes au gratin. Steak done at 134 for 45 minutes.

 

[Kaido]

You have to watch out with leaving them in too long. They might get mushy and lose that "steak" feel.

Here are the two things I did with my anova.

Lamb rack with roasted rainbow carrots and potatoes, beet green salad with roasted beets. Lamb was done at 131 F for 50 minutes. Super tender.

Rib-eye steak with sous vide rainbow carrots and potatoes au gratin. Steak done at 134 for 45 minutes.

Wow really, only 50 minutes? Those pictures look awesome btw!

I just did my first lamb the other day (pork shoulder chop), albiet in the oven, and it definitely would have benefited from sous vide. I do like standalone appliances & that Demi doesn't look too bad...

 

[echo4747]

You have to watch out with leaving them in too long. They might get mushy and lose that "steak" feel.

Here are the two things I did with my anova.

Lamb rack with roasted rainbow carrots and potatoes, beet green salad with roasted beets. Lamb was done at 131 F for 50 minutes. Super tender.

Rib-eye steak with sous vide rainbow carrots and potatoes au gratin. Steak done at 134 for 45 minutes.

The lamb rack dish looks amazing... btw can you provide more info on the beet greens salad? are the beet greens steamed?

 

[Kelvrick]

The lamb rack dish looks amazing... btw can you provide more info on the beet greens salad? are the beet greens steamed?

So, I got a bunch of beets (with stems/stalks/greens or whatever they're called still attached).

Cut off the stalks and end of beets. Peeled using a vegetable peeler an coated with some olive oil. Threw in oven to bake for 375 for like 50 minutes. Smaller beets were halved, larger ones quartered. Just keep them similar in size for even roasting. I spritzed them with a little more olive oil and tossed them once or twice in between the prep work I did below for the greens.

While it is in the oven, clean the greens, cutting the leaves off the stalk and just tearing/cutting stalks and leaves into whatever size I wanted.

Take beats out when easily pierced with a knife/fork/whatever. I timed it so I'd take it out about 15 minutes after the lamb was done in the sous vide.

After the lamb is done in the sous vide, I sear/brown it in a heavy pan. Remove any excess fat and use that to sautee beet stalks for a few minutes. Then throw in the leaves/green parts and do it for another minute or so. Season to taste.

Cut the roasted beets to whatever size you want, add to greens, done.

Carrots and potatoes were roasted alongside beets, so basically one large baking pan, 1 pot/container to sous vide, and one large pan to sear lamb and sautee beet greens.

 

[RossMAN]

Anova Culinary via Amazon has Anova Precision Sous Vide Cooker (Black, 120V) for $199 - $100 with promotional code ANOVAONE = $99. Shipping is free.

 

[DrPizza]

Ordered my Anova today! Can't wait to cook with it next week.

 

[DrPizza]

Heck, at that price, it's almost worth getting two.

 

[Childs]

Man, I just bought the One for $150 two days ago. EDIT: F it, I'll buy one on Amazon and return the other one. EDIT: Double F it, I'll cancel the order and get the newer version. Apparently the water depth is adjustable on the new one, and while its slightly lower powered it would be less likely to trip a circuit breaker in an older apartment/home.

 

[GagHalfrunt]

And I have about $150 worth of Amazon credits from Bing rewards. Pretty hard to say no to this.

What is everyone using for a cooking vessel?

 

[NikolaeVarius]

And I have about $150 worth of Amazon credits from Bing rewards. Pretty hard to say no to this.

What is everyone using for a cooking vessel?

A big pot.

 

[Wuzup101]

Well... this is a good example of what not to do in regards to the saving money thread.

In for one lol!

 

[DrPizza]

Well... this is a good example of what not to do in regards to the saving money thread.

In for one lol!

Actually, I can see this saving money in the long run. I saw a recipe the other day for beef brisket. So, instead of buying porterhouse steaks, t-bones, and ribeyes, I can get a cheaper, tougher cut like a brisket, and slow cook it for 2 days, then quickly sear it, resulting in a much cheaper dinner. I don't have the time to cook a brisket otherwise.

 

[ponyo]

I ordered a second one. I haven't used the original much so I don't know how much I'll use the second one but for $99 I couldn't say no.

 

[JSt0rm]

You will lose texture with 2 days. Probably best for brisket though. They wont taste like ribeyes but everything sous vide is better.

 

[Spoooon]

Bought one from Amazon also, been looking at recipes all day.