I got my Anova today!

[Spoooon]

Serious Eats guy on using a torch to finish a steak: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#torchalone

My steak from last night, finished on the grill, needed more heat to sear but still delicious:

 

[slayer202]

Finally got started with mine; haven't had a chance to cook with it for the past few days. Wife bought a London broil (the roast from top round; not the style of cooking) the other day. Put it in a 6 tonight; going to eat at 6 tomorrow night.

Question: yeah, I can sear in cast iron, but I was thinking... ... could I use my big torch? The flame is practically invisible; blue, no red or yellow except when just the pilot light is on. It's sort of like this torch: https://www.youtube.com/watch?v=Lb1q8xXo0rU&t=1m50s but, perhaps slightly bigger. (I would toss the meat on the grill, hit it with the torch, flip it, and hit it with the torch again.) The torch is at least 500,000 btus. :bwahahaha!:

you can probably find some info in that link someone just posted, but I believe the only thing you need to worry about is making sure there is no gas smell/taste which I think he tells you how to counteract. whether or not there is such thing as TOO hot, I have no idea.

 

[DrPizza]

you can probably find some info in that link someone just posted, but I believe the only thing you need to worry about is making sure there is no gas smell/taste which I think he tells you how to counteract. whether or not there is such thing as TOO hot, I have no idea.

Yeah, that's the thing that worries me - a chance of an off-taste due to incomplete combustion. Though, in playing with my torch the other day, it seems to have very complete combustion.

The link points out an inverse square law for temperature. But, for the size of the torch - at least a foot long flame, several inches wide, any such effect would be trivial. After pondering for a bit, I realized that I can simply cut the steak into about a 1:2 ratio, and try the flame thrower for the smaller piece. Not much meat would be ruined, and it's cheap meat anyway. The dogs will enjoy it if it gets any off flavors.

 

[slayer202]

Sounds like turning on the grill will help also, if it can be done safely.

 

[notposting]

Yeah, that's the thing that worries me - a chance of an off-taste due to incomplete combustion. Though, in playing with my torch the other day, it seems to have very complete combustion.

The link points out an inverse square law for temperature. But, for the size of the torch - at least a foot long flame, several inches wide, any such effect would be trivial. After pondering for a bit, I realized that I can simply cut the steak into about a 1:2 ratio, and try the flame thrower for the smaller piece. Not much meat would be ruined, and it's cheap meat anyway. The dogs will enjoy it if it gets any off flavors.

DrPizza, here is a link to the original blog post by Dave Arnold where they started working up the Searzall concept, along with some tests. Short version is that it is more the intense heat burning the crap out of things, rather than incomplete combustion - which is why I my wife can still burn the heck out of things and make them taste terrible on our electric range.

http://www.cookingissues.com/index.html?p=5885.html

Just use a pan or grill, or be sure to be careful with the torch...

 

[Howard]

DrPizza, here is a link to the original blog post by Dave Arnold where they started working up the Searzall concept, along with some tests. Short version is that it is more the intense heat burning the crap out of things, rather than incomplete combustion - which is why I my wife can still burn the heck out of things and make them taste terrible on our electric range.

http://www.cookingissues.com/index.html?p=5885.html

Just use a pan or grill, or be sure to be careful with the torch...

I have a Searzall and it is still not as good as a hot pan with oil for developing a nice, brown crust. It is somewhat better than a regular torch but I get tired doing more than 1-2 steaks; too close and the steak burns at "pinpricks", too far and there isn't enough heat.

 

[Kaido]

I have a Searzall and it is still not as good as a hot pan with oil for developing a nice, brown crust. It is somewhat better than a regular torch but I get tired doing more than 1-2 steaks; too close and the steak burns at "pinpricks", too far and there isn't enough heat.

Yeah that's my problem too. If it's just me & my wife, I'll bust it out, or especially if I'm just whipping up something, otherwise - cast iron pan all the way! :thumbsup:

 

[DrPizza]

Sorry, no pictures.
1.75 pound London broil (thick cut of top round)
Southwest rub that I mixed up.
26 hours @ 128 degrees, 1 hour @ 130 degrees.
Took it out, blotted it dry, let it rest for 10 minutes. Decided not to gamble and seared it in a cast iron pan that was on full blast for those 10 minutes.

omfg delicious.
My wife couldn't believe it was a perfect medium rare from edge to edge. Very juicy, but no juices running out. Incredibly tender, but with a very good texture. Easily the best London broil steak I've ever eaten. My wife was raving about how good it was throughout the meal. Lots left for lunch tomorrow; I sliced it very thin, so making wraps to take to work.

 

[RossMAN]

Sorry, no pictures.

omfg delicious.

Ban!

You will eventually post pics, right? Or maybe video?

 

[slayer202]

sounds awesome

I finally went ahead and ordered an anova. Should arrive tomorrow. Can't wait to play with it if I don't go away for the weekend


and a question: is marinating useless with sous vide?

also, containers? I was reading that that cambro 12 gallon is popular, but anova says their capacity is 4-5 gallons?

 

[zinfamous]

Ditto. I'm looking forward to chicken, pork, and turkey that's cooked evenly and not dried out on the outer layers.

chicken has been my favorite meat so far. Juicy, tender, delicious. There is something about the taste/texture with chicken sous vide that, unlike other meats, can't be replicated imo.

a classic roasted chicken is still good, too.

 

[notposting]

Yeah that's my problem too. If it's just me & my wife, I'll bust it out, or especially if I'm just whipping up something, otherwise - cast iron pan all the way! :thumbsup:

It works really really good for a roast being carved (less overall area). Steaks get to be difficult because you not only have top and bottom of each, but then all the thin side area. Total speed really isn't much different than a pan or grill though. Just more of a workout.

I've found it to be a useful tool but definitely takes some planning. Pre-searing helps a ton with it. Speeds up the final sear.

Definitely not the same thick, crackling crust as throwing something on a grill or in a pan for awhile...but I don't get that when I throw things on for a 45 second sear after getting a perfect cook anyway.

Didn't bother with it last night - did some boneless skinless chicken breasts at 150, separately did a mushroom pan sauce for them, then pulled them out, quick dip in an egg, little flour/salt/pepper and browned em up in a pan. Light salad on the side. Our kids don't even know how well they eat. :biggrin:

 

[notposting]

and a question: is marinating useless with sous vide?

also, containers? I was reading that that cambro 12 gallon is popular, but anova says their capacity is 4-5 gallons?

Marinating - all depends. But for longer cooks, definitely less needed, also flavors will amplify - fresh garlic for example will get strong. Less is more. But flavor injection is still a good idea, cooking could probably be done easier via sous vide and maybe even a shorter time.

edit: go ahead and experiment and report back to us with fully worked out cooking details and instructions

If you think about it, marinating and brining are usually methods to try and keep moisture in meat that will dry out in conventional cooking. You *still* lose moisture in the bag, but a lot less as your temperature is generally a lot lower.

Regarding container: sure you weren't seeing 12 qt recommendations? I can attest that when you go waaaaaaaaaaay past 5 gallons it just cries. :whiste:

 

[slayer202]

derp, guess it was 12 qt lol, thanks

pre-searing seems smart, get a head start while the meat is still cold

 

[Kaido]

pre-searing seems smart, get a head start while the meat is still cold

They cover that in the latest Serious Eats guide:

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#presear

Q: Should I pre-sear my steak?

After repeated testing and blind taste tests, I've found that pre-searing a steak—that is, browning the steak before it goes into the sous-vide bag and then browning it a second time just before serving—serves at most a very minimal role in improving flavor or texture. In most cases, the difference is imperceptible. There's no harm in pre-searing a steak, but I prefer the ease and convenience of simply placing the steak in the bag raw before cooking, leaving the searing for a single step at the end.

So basically, it makes no noticeable difference.

 

[notposting]

derp, guess it was 12 qt lol, thanks

pre-searing seems smart, get a head start while the meat is still cold

Yep - that big ol cold mass helps even more with that edge to edge perfect cook while you get a head start on the browning. Less time afterwards applying heat to the outside of the now hot meat.

For a really long cook, I'll give it a blast mostly as a sterilizing* method.

*not sterile, but severely knock back any surface residents.

 

[Kaido]

and a question: is marinating useless with sous vide?

Good article on whether or not you should marinate during sous vide:

http://www.modernistcookingmadeeasy...can-you-marinate-food-while-it-is-sous-viding

More reading on marinades in general: (more in-depth with penetration testing)

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

 

[Kaido]

It works really really good for a roast being carved (less overall area). Steaks get to be difficult because you not only have top and bottom of each, but then all the thin side area. Total speed really isn't much different than a pan or grill though. Just more of a workout.

I've found it to be a useful tool but definitely takes some planning. Pre-searing helps a ton with it. Speeds up the final sear.

Definitely not the same thick, crackling crust as throwing something on a grill or in a pan for awhile...but I don't get that when I throw things on for a 45 second sear after getting a perfect cook anyway.

Didn't bother with it last night - did some boneless skinless chicken breasts at 150, separately did a mushroom pan sauce for them, then pulled them out, quick dip in an egg, little flour/salt/pepper and browned em up in a pan. Light salad on the side. Our kids don't even know how well they eat. :biggrin:

That's the other thing too - I love my cast iron pan, but it smokes out my tiny kitchen like crazy, and the Searzall doesn't, which is really nice.

 

[Kaido]

Good article on whether or not you should marinate during sous vide:

http://www.modernistcookingmadeeasy...can-you-marinate-food-while-it-is-sous-viding

More reading on marinades in general: (more in-depth with penetration testing)

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

Another article on brining with sous vide:

http://www.greatbritishchefs.com/how-to-cook/brines-marinades-sous-vide

 

[notposting]

They cover that in the latest Serious Eats guide:

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#presear

So basically, it makes no noticeable difference.

Kenji is covering this from the standpoint of flavor.

From the standpoint of using the torch with less heat output, it *is* huge.

Posted this previously in the thread, but here it is again:
https://www.youtube.com/watch?v=dy7YGVSSVVw

If it's a shorter cook and I plan to use the grill to finish though, I won't even bother - bag and splash, easy peasy!

 

[notposting]

Another article on brining with sous vide:

http://www.greatbritishchefs.com/how-to-cook/brines-marinades-sous-vide

Thanks for these - marinating is something I've never gotten much into (the occasional soak for an hour in Dale's for some stir fry is about it). Have some reading to do now.

 

[Kaido]

Kenji is covering this from the standpoint of flavor.

From the standpoint of using the torch with less heat output, it *is* huge.

Posted this previously in the thread, but here it is again:
https://www.youtube.com/watch?v=dy7YGVSSVVw

If it's a shorter cook and I plan to use the grill to finish though, I won't even bother - bag and splash, easy peasy!

Hmm that's a good point. I usually do smaller steaks than what's in the video, but it still takes forever with the Searzall. Which isn't necessarily a bad thing because it's so much fun playing with a giant torch to char your food :biggrin:

 

[DrPizza]

Hmm that's a good point. I usually do smaller steaks than what's in the video, but it still takes forever with the Searzall. Which isn't necessarily a bad thing because it's so much fun playing with a giant torch to char your food :biggrin:

Okay. Now you've forced me to use my torch next time I do a steak. Alternator sized torch to match an alternator sized cut of beef.

Re: marinating. I found that with the thick round I did, the rub I put on (a southwest seasoning mix: ground cumin, chili pepper, a little pepper, garlic powder, some onion powder, lots of kosher salt (didn't have sea salt). I think I also added just a dash of oregano. I rubbed that on, then the meat went straight into the bag. After 27 hours of cooking, the flavor had spread into the meat very well.

 

[Kaido]

First run tonight! Doing a 1.2-pound Porterhouse. Maybe 1.3" thick. 135F for an hour, loosely following Kenji's guide. Just using a ziploc for this one. Didn't realize how huge the Anova was, here's it next to my Blendtec:

Fits under the counter just fine with the Rubbermaid tub. I need to cut a hole in the lid tonight.

 

[Spoooon]

First run tonight! Doing a 1.2-pound Porterhouse. Maybe 1.3" thick. 135F for an hour, loosely following Kenji's guide. Just using a ziploc for this one. Didn't realize how huge the Anova was, here's it next to my Blendtec:

Fits under the counter just fine with the Rubbermaid tub. I need to cut a hole in the lid tonight.

I want to see how the steak turns out.