I have one of the very first Anova Sous vide machines - on Kick starter actually - so four years+
Look into it on SeriousEats for an explanation.
Fish?
Just can’t mess it up.
Short ribs after 36 hours?
That’s how it’s done in steak houses.
Pork & Chicken are actually pasteurized and remain a bit pinkish.
I swear I had an OBX guy visiting this morning and talked about how great the pork loin was, and then said-
“but was it cooked?”
There’s a learning curve, but that’s no different from fishing isn’t it?
The Instant Pot is pretty awesome as well.
Hey Hoppy/ my son Jeremy has had one for about a year and he is pretty well versed on using it. always trying new ways and different foods. it does a really good job and he also says it is fool proof just about.
Hey Hoppy/ my son Jeremy has had one for about a year and he is pretty well versed on using it. always trying new ways and different foods. it does a really good job and he also says it is fool proof just about.
Bobby D - We all like to eat good things, yes?!
Holla!
Just FYI… the unit I bought at Sam’s looks like the one Hoppy uses. Mine failed first use, locked up in the on state, 130dF, but I was able to finish the cook on a 1.5" roast for 8 hrs. Turned out GREAT. Going to return the Sam’s unit, pick up some other unit. I have some frozen gator a friend gave me, going to see how that works out.
That’s why I bought mine from Wally World. All the reviews on amazon were mostly about not working out of the box, or the temp being way off. I figured the wal mart return would be the easiest and fastest. Plus I like all the way manual. I didn’t want to have to log on to use the dern thing!
Tried Monkfish for the first time. Very very good. Sous vide two pieces last night. Had the first one sort of traditional. Butter browned tiny potatoes and steamed broccoli. Was outstanding.
Wrapped the other piece today in prosciutto, rewarmed it sous vide, browned it in a skillet to finish. Roasted some baby spinach, cherry tomatoes, sliced garlic, evoo, and lemon juice. Put some blue cheese crumbles on at the end. Not entirely sure if I’d do the blue cheese again. Coin flip.
I tried ribs for the first time in the sous vide today. They ended up cooked as perfectly as any ribs I’ve ever had. I would do a couple things differently next time as far as seasoning and sauce, but that’s just personal preference. These had no sauce. Just molasses and a dry rub. Delicious!
Best steak I’ve EVER had…hands down. Can’t wait to play with it some more.
Cool. I’ve gotten to the point that there isn’t really any proteins that I don’t cook with it. I’ve found that I do things 3 times or so to really get the time and temperature just the way I like it. I did those ribs @165degrees for about 4.5hrs
Cobia and Grouper cooked sous vide at 125-degrees for 30 minutes, shocked, chilled and sliced. Made a dipping sauce with sour cream, mayo, crushed capers, dill, and lemon zest and lemon juice
The Porterhouse was 2.90lbs, cooked at 129-degrees for 3 hours and finished on the grill. The slices are the filet side. The lime is on the plate for size reference.
Got a 4lb Boneless Chuck Roast on sale Friday. Cooked in the Sous Vide for 30 hours at 132 degrees. Finished it on the grill for a couple minutes per side.
The texture and chew was like a really quality Sirloin. The flavor was deep, rich, and really beefy. Notice how consistently it’s cooked from edge to edge!
