I got my Anova today!

[Kaido]

But you got the price correct.

$199 regular price ($20 increase than the BT version), $149 with current coupon (WIFI).

The bucket of ice water, some food, and network capability actually is pretty intriguing. A few tests to see what kind of time differential you need, coupled with the ability to keep an eye on the temp remotely? Could see it being a really nice improvement when someone won't be at home to start it cooking earlier in the day.

Yeah that's a nice price drop, originally it was $250 + $50 off = $199, now it's a total of $100 off for $149 with the coupon. $149 is a lot easier to sell than $200 imo.

I like the idea of the one sous vide machine with the built-in chiller, although I'm curious to see how well this one with the ice concept works. All they need to do is add an HD wifi camera on top so I can babysit my steak at work :wub:

 

[slayer202]

BUMP!

for thxgiving I'm thinking about doing a small dry aged ribeye roast, just 2 or 3 ribs worth. Anything I need to consider about it being dry aged? Any issues with the extended cook time of a roast? Also, anyone have any good time/temp resources for a roast?

 

[zinfamous]

BUMP!

for thxgiving I'm thinking about doing a small dry aged ribeye roast, just 2 or 3 ribs worth. Anything I need to consider about it being dry aged? Any issues with the extended cook time of a roast? Also, anyone have any good time/temp resources for a roast?

The one-stop shop for all your steak sous vide questions

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

Just need to follow the chart for thickness, type of cut (definitely not lean here), and final desired doneness.

Dry aging shouldn't be an issue when it comes to sous vide

I'm actually thinking of doing a ribroast for X-Mas, but was probably going to just roast the thing in the oven, or slow smoke/roast it on the egg outside. Not sure yet.

granted, that may not be too helpful for even a 3-rib roast, but maybe consider a ~1.5-2hr + in the bath at something like 137 or 140, then broiling in the oven at 500 to get a nice crusty surface?

 

[Kaido]

Speaking of Serious Eats & Thanksgiving, they have some good sous vide recipes up:

Turkey breast with extra-crispy skin

Chicken breast

Corn on the Cob

Temper chocolate

 

[NikolaeVarius]

I've been trying to figure out what to sous vide on Thanksgiving myself.
I'm smoking my turkey, so that's out.

 

[DrPizza]

I've been trying to figure out what to sous vide on Thanksgiving myself.
I'm smoking my turkey, so that's out.

Ditto - looking for something that will add a nice touch to the meal.

 

[zinfamous]

I have a tri-tip (from Trader joe's, because it's the only place on the east coast to get an actual tri tip) that has been seasoned and vacuum sealed for 2 weeks now...waiting for some opportunity.

So, I'm tossing that in at 137 for ~2.5 hours then pan searing. To well, add in to the meal.

We are smoking chickens this year (never liked Turkey all that much), so the steak is just another option.

Oh, will be sous vide carrots as well, which is always a winner:

http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html

I've been preparing nearly that exact same recipe for 2 years now and it is a champ. Only difference is I sometimes just prepare them whole (which is great on a plate, tbh), and sometimes add a pinch of sumac to the bags. Also, bonus for using rainbow carrots because it adds a lot of color sex to the plate.

 

[notposting]

Sister in law ending up asking me how to do the carrots we've served a few times. In the water they go!



(They do have an Anova One)

I also asked/suggested to her if they were dunking the pre-cooked ham for a few hours first to reheat it, then just do the quick glazing in the oven. You can also prep carrots the day before, bag em, and then just toss in the day of. Makes things very easy.

Anyone see the new ChefSteps circulator announcement? (Also, temporarily, $19 gets all current and future classes ever.) In other food world news, Chris Kimball is leaving ATK/CC/CI, though staying on for the radio show.

 

[zinfamous]

Sister in law ending up asking me how to do the carrots we've served a few times. In the water they go!



(They do have an Anova One)

I also asked/suggested to her if they were dunking the pre-cooked ham for a few hours first to reheat it, then just do the quick glazing in the oven. You can also prep carrots the day before, bag em, and then just toss in the day of. Makes things very easy.

Anyone see the new ChefSteps circulator announcement? (Also, temporarily, $19 gets all current and future classes ever.) In other food world news, Chris Kimball is leaving ATK/CC/CI, though staying on for the radio show.

not only are you not notposting, you are not linking.

 

[Kaido]

Anyone see the new ChefSteps circulator announcement? (Also, temporarily, $19 gets all current and future classes ever.) In other food world news, Chris Kimball is leaving ATK/CC/CI, though staying on for the radio show.

What the heck?

How ChefSteps and Gabe Newell Plan to Transform Sous Vide Cooking

 

[slayer202]

kenji dissuaded me from using the anova
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html

let's hope it turns out well

I guess I'll make those carrots instead

 

[zinfamous]

kenji dissuaded me from using the anova
http://www.seriouseats.com/2014/12/food-lab-guide-to-prime-rib.html

let's hope it turns out well

I guess I'll make those carrots instead

Yeah, I can't think of a proper way to do it that way, tbh. And as much as I have loved split breast or boneless chicken with the Anova--Iv'e even split a cornish hen and prepared each half sous vide--I still prefer roasting the whole bird in the oven.

 

[Kaido]

New model (discussed above) - Joule, from ChefSteps:

http://www.seriouseats.com/sponsored/2015/12/sous-vide-gets-smaller-and-smarter-with-joule.html

Out in May, pre-order for $200. Compact size, big feature is the powerful app (ex. select visual doneness & texture, and it sets the rest), Bluetooth & Wifi, magnet for cast-iron/steel/induction-ready pots, plus free access to ChefSteps Premium.

 

[Howard]

I did some design work on a propane-fueled pizza oven and realized after reading Kaido's posts that there would be absolutely no problem using it as a salamander. The nice thing is that because I'm designing it for Neapolitan pizza, 1000 F air temps are my target.

Here's the current home for the design blog: http://www.pizzamaking.com/forum/index.php?topic=40647

I'll do a thread here when the time is right, but in the meantime if you guys are interested in the math:

https://mega.nz/#!4RYHXRhT!Erm7wZFY36xyH3DNPDv2-UvvZgE8oiFaUbMkMsGQNJA

 

[Kaido]

I did some design work on a propane-fueled pizza oven and realized after reading Kaido's posts that there would be absolutely no problem using it as a salamander. The nice thing is that because I'm designing it for Neapolitan pizza, 1000 F air temps are my target.

Here's the current home for the design blog: http://www.pizzamaking.com/forum/index.php?topic=40647

I'll do a thread here when the time is right, but in the meantime if you guys are interested in the math:

https://mega.nz/#!NJgHXDrJ!zOv3VMmVzjieGm-Ti08j_aMJC-fP5QFLraD7iFmmwR0

Awesome! I'm building a propane-fueled pizza oven too. Mine uses dual burners & dry-stacked bricks...real basic design. I've got the first half of it setup, but I need to buy a second 10" burner & extend out the oven. The front half works perfectly for temperature control of the cooking base; the trick will be to see if I can get the oven up to 800F for air temp. If it works, I'll be able to make family-sized pies! Otherwise I may have to go the DIY cob oven route.

 

[Howard]

Awesome! I'm building a propane-fueled pizza oven too. Mine uses dual burners & dry-stacked bricks...real basic design. I've got the first half of it setup, but I need to buy a second 10" burner & extend out the oven. The front half works perfectly for temperature control of the cooking base; the trick will be to see if I can get the oven up to 800F for air temp. If it works, I'll be able to make family-sized pies! Otherwise I may have to go the DIY cob oven route.

I'm reasonably certain that I can go with a single burner and heat up both the dome as well as the deck to the right temps. What's your output at right now?

 

[Kaido]

I'm reasonably certain that I can go with a single burner and heat up both the dome as well as the deck to the right temps. What's your output at right now?

With a $50 bayou burner, my 1/2" baking steel gets up to 700F in 5 minutes. Way too hot for the deck for regular pizza, which I prefer at 500F or so, which is why I need two burners - one to control the deck temperature & one to control the air temp. I need the air inside to get up to a good 800F without affecting the deck temperature. With my 12" tailgating pizza oven, it has a single ring burner that heats up dual pizza stones with a ~250F temperature difference. So if the air is 800F, the base will be 550F, which works out pretty well; I've been using it once a week since I got it on Black Friday & it has been a gem. We now have family pizza night every week! :thumbsup:

However, because I want a bigger 16" pie (family-sized), I'll need a larger enclosed area. So step #2 is to buy some more bricks, extend the dry-stacked rectangle box out, and see if a second burner does the trick. If so, then I'll invest in a DIY baking steel that is large enough to accommodate a 16" circle...the steel will cover the first half of the deck, and the 10" burner will sit in the open space behind that (no deck on the second half, and the rear of the steel blocked off by an angle iron). Really really simple design. I cooked a steak in the square box (step #1, 150 bricks with a burner & steel deck) and it came out pretty good, now I just need enough volume to heat it up properly for the size pizza I want.

I'll probably finish it up over the holidays. I need to pick up a propane splitter, borrow a friend's burner, and get some more bricks. If everything works out, I'll finalize the plans & post back. I'm not sure if it will since I have never built an oven and very few people have done a dry-stacked brick gas oven. Alternatively, if that doesn't pan out, I may just built a big cob oven before the snow starts.

 

[Kaido]

btw have you seen the Gustavsen grill? That thing is insane! Starts at about a grand:

http://www.pizzamaking.com/forum/index.php?topic=36738.100

Gas, wood, charcoal. Bake, grill, wok, pizza, flat cooktop. You name it, this does it. Heck, Kalamazoo wants $20k for their wood grill!

 

[Kaido]

And speaking of cool baking things, Serious Eats has an article on the Fourneau cast-iron bread oven from Kickstarter:

http://www.seriouseats.com/2015/12/fourneau-bread-oven-serious-tool-for-home-bakers.html

$250 shipped with the oven, door, and paddle. Same concept as a dutch oven, just with a front door & long-shaped (6" wide, 4" high, 10" long). Pretty awesome to see neat ideas like this come to life through crowdfunding!

 

[Imported]

And speaking of cool baking things, Serious Eats has an article on the Fourneau cast-iron bread oven from Kickstarter:

http://www.seriouseats.com/2015/12/fourneau-bread-oven-serious-tool-for-home-bakers.html

$250 shipped with the oven, door, and paddle. Same concept as a dutch oven, just with a front door & long-shaped (6" wide, 4" high, 10" long). Pretty awesome to see neat ideas like this come to life through crowdfunding!

I saw that earlier today.. Looks amazing. I don't eat much bread anymore but if I did, I'd be all over this.

 

[Kaido]

I saw that earlier today.. Looks amazing. I don't eat much bread anymore but if I did, I'd be all over this.

After reading through the reviews & watching the videos, I picked one up for Christmas. I think it's too pricey, but all of these Kickstarter projects are because they're not done by huge corporations. Kind of like the Searzall...stupid expensive, but does a great job at what it does!

I got into no-knead bread over the summer (ever since I got on the magic medicine that cured my food allergies, whoohoo!) & have been doing a lot of variations on the standard round loaf (ciabatta, flatbreads, pizzas, etc.). Super nice to only spend ten cents on flour & not have to drive to Whole Foods to spend five bucks on a loaf! Definitely looking forward to trying this out over the holiday break...should be able to make some nice short baguettes to go along with my sous vide meat dishes! Again, the tools are fairly pricey, but I've gone from barely being able to make Kraft macaroni ten years ago to making restaurant-style meals at home with all of these fancy tools, so they definitely have a direct benefit on my life, at least as far as health is concerned. Plus it's wicked awesome to cook stuff, especially nice warm bread :thumbsup:

 

[Stopsignhank]

OK, you all have convinced me. I ordered an Anova today and it says I should get it next week. We eat a lot of chicken so that is what I mainly plan to use it for.

 

[RossMAN]

http://slickdeals.net/f/8498381-anova-precision-sous-vide-cooker-w-bluetooth-139-free-shipping

 

[Kaido]

OK, you all have convinced me. I ordered an Anova today and it says I should get it next week. We eat a lot of chicken so that is what I mainly plan to use it for.

How'd you make out with it? Chicken comes out so moist with sous vide :thumbsup:

 

[Kaido]

Reddit user Crisscrosshotsauce's last year with sous vide:

http://imgur.com/a/Ou0zD