I got my Anova today!

[Linux23]

i can't get over the texture of the chicken breast when cooked at a lower temp. and my steaks don't really come out all that different to be honest. my anova is just sitting in a corner collecting dust. may need to bust it out again and experiment more.

 

[slag]

I did chicken and thought it was "ok". Even though I tried 3 different samples, one with just salt and pepper, one with lots of BBQ seasoning, and one with copious amounts of nice chicken rub, they all came out with a decent texture, but lacking flavor.

Not sure what I need to do to infuse flavor in the chicken, but its bland, albeit, moist, but bland chicken is not delicious chicken.

Lobster tails are horrible in the anova. I'm trying pork chops tonight. Steak so far has been the only good thing I've tried. Corn on the cob was ok, but not any better than just boiling it in a pot or grilling it on the grill.

 

[DrPizza]

I did chicken and thought it was "ok". Even though I tried 3 different samples, one with just salt and pepper, one with lots of BBQ seasoning, and one with copious amounts of nice chicken rub, they all came out with a decent texture, but lacking flavor.

Not sure what I need to do to infuse flavor in the chicken, but its bland, albeit, moist, but bland chicken is not delicious chicken.

Lobster tails are horrible in the anova. I'm trying pork chops tonight. Steak so far has been the only good thing I've tried. Corn on the cob was ok, but not any better than just boiling it in a pot or grilling it on the grill.

Weird. I haven't had any problem with flavor infusing throughout the chicken when I cook it. I did learn early - no skin on the chicken when cooking with the Anova. I do question the value of doing corn on the cob in the cooker though - I have a very deep stock pot, with a steamer basket that fits inside. 1/4" of water, and it rapidly comes to a boil, and steams the corn. Nothing could be easier. Corn cooked by boiling sucks in comparison to steaming. But, corn soaked in ice water for a few hours, then roasted (with the husks on) on the hot coals of a hardwood fire... nothing compares to it. That's a bit more of a challenge to cook though - making sure the coals don't completely burn through the husk. Raking the coals a bit, and placing a grate right on top of the coals helps a lot. Remove when the outer husk is black. Yumm!

 

[Kaido]

The Food Lab's Complete Guide to Smoky Sous Vide Pulled Pork Shoulder:

http://www.seriouseats.com/2016/07/food-lab-complete-guide-smoky-sous-vide-pork-shoulder.html

 

[Kaido]

Weird. I haven't had any problem with flavor infusing throughout the chicken when I cook it. I did learn early - no skin on the chicken when cooking with the Anova. I do question the value of doing corn on the cob in the cooker though - I have a very deep stock pot, with a steamer basket that fits inside. 1/4" of water, and it rapidly comes to a boil, and steams the corn. Nothing could be easier. Corn cooked by boiling sucks in comparison to steaming. But, corn soaked in ice water for a few hours, then roasted (with the husks on) on the hot coals of a hardwood fire... nothing compares to it. That's a bit more of a challenge to cook though - making sure the coals don't completely burn through the husk. Raking the coals a bit, and placing a grate right on top of the coals helps a lot. Remove when the outer husk is black. Yumm!

I did corn on the cob (fresh in the husk, with butter in the bag) in my Anova recently & it came out pretty good. But then I did frozen cobs in my Instant Pot (five or ten minutes maybe?) & it came out totally fine too, no bag required. I'd imagine unless you do something simple like your coal-roasting procedure, it all pretty much comes out the same.

I've been trying more vegetables in my Anova just to compare, and also because you can hold the temp until the rest of dinner is ready without too many issues, but between my Instant Pot & 3-tray buffet warmer, I can do the same thing faster & free up my Anova for other stuff.

 

[echo4747]

picked up a couple tri- tips today. anyone ever sous vide these? if so, how was it. thinking of giving it a try. or else it may just go in the smoker

 

[Kaido]

The Food Lab's Complete Guide to Extra-Juicy Sous Vide Pork Tenderloin:

http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html

 

[Linux23]

Unfortunately one of the kids in my house keeps breaking the brittle plastic clamp again. This is after I finally got use to finish using a torch and making a perfect rib eye steak. So I'm out of commission for awhile.

 

[Kaido]

Unfortunately one of the kids in my house keeps breaking the brittle plastic clamp again. This is after I finally got use to finish using a torch and making a perfect rib eye steak. So I'm out of commission for awhile.

Did you contact support? I'm sure they'll send you a new one: support@anovaculinary.com

 

[slag]

Made chicken salad again. Set the temp to 150, put a bag of frozen boneless skinless chicken breasts in for 100 minutes. When done, take them out, put them in an ice bath. Then cut into cubes and mix with mayonnaise, halved grapes, apple pieces, and some sunflower kernels if so desired and some celery of course. It's been my go to lunch sandwich now for a bit. I like the crisp bite and sweetness of the grapes.

 

[Linux23]

Did you contact support? I'm sure they'll send you a new one: support@anovaculinary.com

Yeah, i sent an email Sunday and they were going to send me a replacement for free. Very good customer service.

This is the second time this clamp shattered. First time I bought some epoxy and glued it together, used it once, and a few days later came home from work and shattered again. Damned kids

 

[Kaido]

The Food Lab's Complete Guide to Sous Vide Smoked Brisket:

http://www.seriouseats.com/2016/08/...de-sous-vide-barbecue-smoked-bbq-brisket.html

Recipe:

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

I may give this a try. Never had a brisket that I liked tho (burnt ends are another story altogether!).

 

[slayer202]

looks pretty good. still a big time commitment but much easier than actual smoking. I have to try that or the pork shoulder one of these days...

 

[BW86]

I made a steak with my friends anova the other day. ~1.5" 16oz ribeye from the local butcher. Cooked it at 135F for an hour and a half then seared it in a cast iron pan with some butter. Holy moly - best steak I've ever cooked hands down. I wish I took a picture but I just couldn't stop eating it.

 

[DrPizza]

Boneless beef ribs. 6 hours @ 135F. Squirted some Sweet Baby Rays into the bag before I put it in the water. (Yeah, I know, but I was at camp and didn't have many choices.) After 6 hours, I started a small bonfire in our fire pit, cherry hardwood, VERY hot. Took the ribs out, blotted them dry, and tossed in a bowl with some squirts of the same BBQ sauce til they were coated. Put them on the grill grate and lowered it until it was in the hottest part of the fire - they were instantly sizzling and popping. (probably 1000-1200 degrees). After 45 seconds or so, lifted the grate up (it's raised and lowered on a chain from a tripod) flipped the ribs and lowered them back down for another 45 seconds or so. The heat caramelized the bbq sauce pretty quickly.

OMG those ribs were sooo good. We had enough to share a bit with half a dozen people - everyone loved them.

I repeated the recipe, but on my grill in the back yard to finish them... good, but not nearly as good as the first ones. Sourced the ribs the same, so it wasn't that. Fortunately, I have many cords of hardwood - apple, cherry, oak - so I'll just use some hardwood and my fire pit in the future. The wood is dry and I use a big torch to start it, so I can have a roaring fire long before charcoal or propane would be ready.

 

[Pantoot]

looks pretty good. still a big time commitment but much easier than actual smoking. I have to try that or the pork shoulder one of these days...

I have to try the brisket. Family all really enjoyed the pork shoulder.

 

[zinfamous]

The Food Lab's Complete Guide to Sous Vide Smoked Brisket:

http://www.seriouseats.com/2016/08/...de-sous-vide-barbecue-smoked-bbq-brisket.html

Well, he's gone and done it. I guess I shouldn't be surprised.

I may give this a try. Never had a brisket that I liked tho (burnt ends are another story altogether!).

Honestly, most brisket I have had isn't that special either, even in a famous Texas place: The Salt Lick.

However...I waited in line at Franklin's for about 5 hours one time. That was an entirely different animal. It was actually the first time I have had brisket outside of a sandwich and I was like, well this is good, but it's kinda like the pork/BBQ version of steak, right? meh...

Later, I tried the previously "best" from the Salt Lick, which was dry and boring like every other brisket, and I realized: OK, brisket truly is kind of boring but Franklin's is special.

 

[Linux23]

Finally got my clamp. . Time to do a little experimenting this weekend.

 

[Linux23]

The Food Lab's Complete Guide to Sous Vide Smoked Brisket:

http://www.seriouseats.com/2016/08/...de-sous-vide-barbecue-smoked-bbq-brisket.html

Recipe:

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

I may give this a try. Never had a brisket that I liked tho (burnt ends are another story altogether!).

Stupid question. Brisket is the same thing as in corn beef brisket right? That's the only thing I see in the big supermarkets.

 

[zinfamous]

Stupid question. Brisket is the same thing as in corn beef brisket right? That's the only thing I see in the big supermarkets.

same cut of meat in general, but it's a different prep. Brisket is brisket, but corned beef brisket is not the same as Texas-style BBQ brisket. The corned beef brisket you find in the supermarket either comes pre-seasoned in brine (not something you do with Texas BBQ) or a little spice packet for the brine to prepare yourself.

But--not all brisket cuts are made equal. You will notice they come in different sizes and shapes based on how they are sold. I'm assuming that the part of the brisket used for corned beef is not exactly the same as the cut used for Texas BBQ. Texas BBQ is usually the whole brisket, which is a very large slab of mixed parts of the animal with a grade of texture and connective tissues across the full cut. That is what makes it a little more difficult than pork shoulder when it comes to proper BBQ, because the different parts of the brisket have different temp and time requirements (a bit like a bird and the breast vs thigh region). On top of that, you generally want to trim the brisket to the proper shape to expose specific areas during the smoke, or just get rid of the worst bits of the slab.

 

[slayer202]

It's all about the sauce, really

 

[zinfamous]

It's all about the sauce, really

oh now you've done it!

 

[Linux23]

same cut of meat in general, but it's a different prep. Brisket is brisket, but corned beef brisket is not the same as Texas-style BBQ brisket. The corned beef brisket you find in the supermarket either comes pre-seasoned in brine (not something you do with Texas BBQ) or a little spice packet for the brine to prepare yourself.

But--not all brisket cuts are made equal. You will notice they come in different sizes and shapes based on how they are sold. I'm assuming that the part of the brisket used for corned beef is not exactly the same as the cut used for Texas BBQ. Texas BBQ is usually the whole brisket, which is a very large slab of mixed parts of the animal with a grade of texture and connective tissues across the full cut. That is what makes it a little more difficult than pork shoulder when it comes to proper BBQ, because the different parts of the brisket have different temp and time requirements (a bit like a bird and the breast vs thigh region). On top of that, you generally want to trim the brisket to the proper shape to expose specific areas during the smoke, or just get rid of the worst bits of the slab.

thx man.

 

[Kaido]

The Food Lab's Complete Guide to Sous Vide Tuna:

http://www.seriouseats.com/2016/09/food-lab-complete-guide-to-sous-vide-tuna.html

Recipe:

http://www.seriouseats.com/recipes/2016/09/sous-vide-tuna-recipe.html

I had a tuna steak once (charred on the outside, sushi-raw on the inside) that was the best steak I've ever had, period. Haven't been able to quite replicate it at home...may have to try this next.

 

[BW86]

Made some Sou Vide burgers the other day. Got some 80/20 ground beef from the local butcher and made a few 8oz patties - Cooked them at 133C for 2 hours then seared them for ~30s per side. Soooo good.