I got my Anova today!

[Hayabusa Rider]

well, after 33 days of "shipping" my Anova finally arrived today.

Hooray!

time to go ruin some food!

What's first?

 

[Kyle]

well, after 33 days of "shipping" my Anova finally arrived today.

Hooray!

time to go ruin some food!

oh damn that sucks it took that long- guess I better order mine now

 

[zinfamous]

What's first?

bone-in pork chops and some brussels sprouts.

maybe tomorrow. see if I have time.

 

[Kyle]

bone-in pork chops and some brussels sprouts.

maybe tomorrow. see if I have time.

Have a chance to give it a try yet? I just bought a vacuum sealer (not just for this) - am planning to order the Anova soon.

 

[zinfamous]

Have a chance to give it a try yet? I just bought a vacuum sealer (not just for this) - am planning to order the Anova soon.

Oh yeah.

the brussels sprouts were difficult without a vaccum sealer, and using submersion method due to all of the air pockets they create. That bag cooked rather unevenly, and near the end, swelled and opened--lip of the bag was out of the water, anyway, though all of the sprouts were technically submerged under the weight of plates, so at least it didn't leak into the bath. It was much easier to get a tighter seal after that. I finished them in the stove and they came out fine. I basically just sauteed some garlic in bacon fat and poured that into the sprouts bag, with a twist of black pepper. Though..I added the garlic too hot, and burned some of it (this was not in my kitchen).

The chops were great--I set it to 140 F and left them for about 1 hour. I seared a wee bit too long, though--2 min each side. This cooked the pork more than I wanted, but the chops were single bone, so a good bit thinner than the recipe I was using. So, there's that. Anyway, those cooked more or less perfect in the bath, then seared in a generous amount of butter. 2nd chop was a bit thicker, and it was closer to medium than the other chop.

Anyway, went well enough but I definitely need to tweak some things. I'm going to try carrots and asparagus next, probably pork again.

One issue is that the circulator does not play well in the same outlet with the stove--it was, literally, the only option I had. Turning on a burner would turn off the circulator if it was running, so I had to deal with that. It won't be an issue at my place, I hope. I can plug it into a separate outlet, and so I assume they would be on a different circuit. I'm no electrician, though.

 

[Kaido]

Have a chance to give it a try yet? I just bought a vacuum sealer (not just for this) - am planning to order the Anova soon.

Anova is next on my list - I have a vacuum sealer already, but I just snagged a pellet grill on sale (doubles as a smoker), so sous vide is on the backburner right now. Plus I want a Searzall to go with it:

https://www.kickstarter.com/projects/1708738346/the-searzall

My plans at being a full-fledged Vegan are not going well :|

 

[Kyle]

Anova is next on my list - I have a vacuum sealer already, but I just snagged a pellet grill on sale (doubles as a smoker), so sous vide is on the backburner right now. Plus I want a Searzall to go with it:

https://www.kickstarter.com/projects/1708738346/the-searzall

My plans at being a full-fledged Vegan are not going well :|

Yeah I'm tempted to preorder one of those too...

 

[zinfamous]

Anova is next on my list - I have a vacuum sealer already, but I just snagged a pellet grill on sale (doubles as a smoker), so sous vide is on the backburner right now. Plus I want a Searzall to go with it:

https://www.kickstarter.com/projects/1708738346/the-searzall

My plans at being a full-fledged Vegan are not going well :|

ewww, you should never do that.

 

[zinfamous]

Hi sous vide people,

I didn't want to distract from the OP's amazing gyros sous vide thread, so bumping this one, instead.

I've been experimenting using Trader Joe's bone-in thick cut pork chops, and every result has been amazing, typically always better than previous. I've tried them at 140, 135, and 133. I think I prefer the 135, or even 133.

However, for the 133 attempt, I placed the chops in the bath and then reserved them for the next day or two. I wasn't sure of the best way to do this--people have said to season them after if you are planning to do this, or to at least reserve the salt until later. I used a smaller amount of salt, instead, but they still cooked a little dryer--certainly not dessicated, though.

Should they be chilled immediately then placed in the fridge, should they be allowed to get to RT before searing them the next day? Is salt always a no-no?

I am going to try out this recipe for a work even this week

http://www.seriouseats.com/recipes/...ith-bbq-barbecue-sauce-recipe.html?ref=search

It will require me to cook them the night before, then toss on the grill the next day. I am thinking that if I reserve the salt from the initial rub, and just add it to the sauce mix, that should mostly solve the "curing" problem, right?

At the same time, I am not too concerned with dryness, as I expect the basting during grill to alleviate most of those problems.

Thoughts?

 

[Hayabusa Rider]

Thanks for the kind words Zin.

I'd suggest using a brine for chicken or pork whenever possible. I've found it makes a substantial improvement in texture, more than I would have thought. It doesn't make food more tender but does improve mouth feel. "Mushy" has happened and this seemed to be the answer.

Do chill it in the pouch in ice water to bring the temp down quickly. What I do is toss it in a water bath at the same temp as the food was cooked to warm it through and then finish it in whatever manner. I believe this will get around the curing problem you are concerned with as rapid cooling for steak proved best, and that included when I used a seasoning containing salt.

When I pull something I've already prepared to reheat I just set up the circulator the same temp as the food was cooked and let it warm through, then just continue on as if it was never kept at all. The exception is for things like the gyros where the temp before finishing was pretty much irrelevant. Broiling a thin slice isn't the same as a thicker cut.

Keep us up to date

 

[BrunoPuntzJones]

I've had my Anova for a couple of weeks now and love it, just literally finished eating the best chicken yet. It amazes me how much just 1 degree in temperature makes. Dump a few titties in a bag, add salt and pepper and throw in the bath for a while while I sip a totty.

Best $200 I've spent in a while.

 

[zinfamous]

Thanks for the kind words Zin.

I'd suggest using a brine for chicken or pork whenever possible. I've found it makes a substantial improvement in texture, more than I would have thought. It doesn't make food more tender but does improve mouth feel. "Mushy" has happened and this seemed to be the answer.

Do chill it in the pouch in ice water to bring the temp down quickly. What I do is toss it in a water bath at the same temp as the food was cooked to warm it through and then finish it in whatever manner. I believe this will get around the curing problem you are concerned with as rapid cooling for steak proved best, and that included when I used a seasoning containing salt.

When I pull something I've already prepared to reheat I just set up the circulator the same temp as the food was cooked and let it warm through, then just continue on as if it was never kept at all. The exception is for things like the gyros where the temp before finishing was pretty much irrelevant. Broiling a thin slice isn't the same as a thicker cut.

Keep us up to date

hmm, unfortunately, I wont' be able to bring the circulator to work, or have space and time to warm it back up prior to the grill. I guess I could toss into one of our lab water baths but that, um, well...not a good idea.

On second though, I might be able to carry the stuff in with me and do all of the prep on the day. Though it isn't ideal to transport my stuff on the bus, which is what I would be doing.

 

[TastesLikeChicken]

I'll second what HR said. A brine improves pork immensely. With a proper brine little salt will be requires for the finish on the grill, if any at all.

Withhold the salt during the sous vide process too. ime, it does tend to dry out the meat. That applies to pork, chicken, beef, duck, etc as well. Sous vide with aromatics and spices but avoid using any salt.

The key to finishing pork on the grill is using a low temp. Reheat it in the circulator to bring it back up to temp, take it out of the pouch, pat it dry, lightly season it with salt (if at all), then you can sauce it and finish it on the grill just enough to caramelize the sauce.

I've found that the best temp to sous vide pork is 135F - 136F. Even when caramelizing the exterior quickly on low/med-low you will still heat the chop through a bit so that temp allows for a little bit of heating and carryover but still keeping at 140F or lower. Over 140F it will begin to dry out.

 

[echo4747]

After reading some of this thread... I'm tempted to buy one myself..I have a few questions:

-My local supermarket here (Wegmans) sell "family packs" of strip steaks that consist of 6-8 steaks pretty much vacuum sealed already. Can these steaks go directly into the water bath unseasoned and then salt&peppered just before they are seared? Or, would should I salt/pepper them re-vacuum seal before going into the water bath?

- Can the anova maintain temp if you use a 5gal pail as the circulation vessel?

- aside from seriouseats; any other websites that have a lot of sous vide recipes?

 

[Hayabusa Rider]

After reading some of this thread... I'm tempted to buy one myself..I have a few questions:

-My local supermarket here (Wegmans) sell "family packs" of strip steaks that consist of 6-8 steaks pretty much vacuum sealed already. Can these steaks go directly into the water bath unseasoned and then salt&peppered just before they are seared? Or, would should I salt/pepper them re-vacuum seal before going into the water bath?

- Can the anova maintain temp if you use a 5gal pail as the circulation vessel?

- aside from seriouseats; any other websites that have a lot of sous vide recipes?

Yes it can heat 5 gallons. You can cook in the pouches (wegmans is my supermarket too) but if seasoning then obviously you have to remove them. For ideas check out egullet.

 

[echo4747]

Yes it can heat 5 gallons. You can cook in the pouches (wegmans is my supermarket too) but if seasoning then obviously you have to remove them. For ideas check out egullet.

Thx for the reply...have you tried the wegmans family pack chicken breasts? I know they offer various marinated vacuum sealed varieties as well.

 

[TastesLikeChicken]

After reading some of this thread... I'm tempted to buy one myself..I have a few questions:

-My local supermarket here (Wegmans) sell "family packs" of strip steaks that consist of 6-8 steaks pretty much vacuum sealed already. Can these steaks go directly into the water bath unseasoned and then salt&peppered just before they are seared? Or, would should I salt/pepper them re-vacuum seal before going into the water bath?

It is usually not recommended by the manufacturer because most don't use sous vide rated packaging. However, standard sous vide temps generally won't cause problems with any dangerous chemicals leaching from the packaging because the temps are so low. Personally I prefer to reseal the meat because of the hemoglobin/myoglobin that tends to leach out into the factory packaging. Also, aromatics/herbs can be added.

- Can the anova maintain temp if you use a 5gal pail as the circulation vessel?

Yes. Easily.

- aside from seriouseats; any other websites that have a lot of sous vide recipes?

Tons. Google "sous vide" with just about any meat or veggie and you'll find a massive amount of recipes.

 

[echo4747]

It is usually not recommended by the manufacturer because most don't use sous vide rated packaging. However, standard sous vide temps generally won't cause problems with any dangerous chemicals leaching from the packaging because the temps are so low. Personally I prefer to reseal the meat because of the hemoglobin/myoglobin that tends to leach out into the factory packaging. Also, aromatics/herbs can be added.


Yes. Easily.


Tons. Google "sous vide" with just about any meat or veggie and you'll find a massive amount of recipes.

any drawbacks (aside for allowing increased cooking time) in placing a frozen vacuum sealed steak in the water bath?

 

[TastesLikeChicken]

any drawbacks (aside for allowing increased cooking time) in placing a frozen vacuum sealed steak in the water bath?

None that I am aware of, and, actually, there is an alleged benefit. Sous vide from frozen brings the temp of the meat out of the "danger zone" (< 122F) faster so it significantly reduces the chance of contamination from pathogens (which, imo, is an overblown issue).

 

[mizzou]

what the fuck, it's all healthy and shit but you cook the thing in a hot plastic bag??


Eh...I guess this really makes the value of your meat very important. I'd imagine shit meat from Walmart would taste like what it is, low quality beef/poultry, and this would highlight that fact.

Wow the cooking times are long! I'll stick w/ teflon and cast iron

 

[Hayabusa Rider]

what the fuck, it's all healthy and shit but you cook the thing in a hot plastic bag??


Eh...I guess this really makes the value of your meat very important. I'd imagine shit meat from Walmart would taste like what it is, low quality beef/poultry, and this would highlight that fact.

Wow the cooking times are long! I'll stick w/ teflon and cast iron

The bags used are food safe. No BPA. Cooking times can be long, as illustrated by 72 hour short rib recipes. That doesn't mean you must cook that long, and 48 hours works for some people. Again that sounds awfully long, but this isn't cooking Bolognese where you can't leave things unattended and so tied to the stove. The problem is merely of obtaining the right tools for the job. You need a container which is closed or nearly so to prevent evaporation. With the right setup you can put the ribs in on a Wednesday, forget about it, then finish them in a very short time on Saturday. I'd never be able to not check the water level and I'm not suggesting that anyone take things on faith, but a peek in the morning and evening would do it for me. You don't have to stand over it, you don't have to worry about it overcooking, you don't have to worry at all, and this technique actually saves time devoted to attended cooking. You go about your life while things happen.

 

[Hayabusa Rider]

Thx for the reply...have you tried the wegmans family pack chicken breasts? I know they offer various marinated vacuum sealed varieties as well.

Given the caveats TLC mentions I think there would be no issues. I've done the chicken and I know someone who cooks for Wegmans and says there's no problem. I think I'd pass for long/high temp use without "official" word from Wegmans, but as TLC mentions you can't season food so I don't cook in the individual pouches.

The marinated products may have some potential. Maybe we can find out from their corporate site if there's a problem or not. Marinated sous vide pork tenderloin.

 

[echo4747]

Given the caveats TLC mentions I think there would be no issues. I've done the chicken and I know someone who cooks for Wegmans and says there's no problem. I think I'd pass for long/high temp use without "official" word from Wegmans, but as TLC mentions you can't season food so I don't cook in the individual pouches.

The marinated products may have some potential. Maybe we can find out from their corporate site if there's a problem or not. Marinated sous vide pork tenderloin.

When seasoning the food before cooking .. do you generally use less of your desired seasoning? Since the cooking time is longer the spice/seasoning is in contact with your food longer. In addition, since your food is sealed in a bag, anything released by the spices cant just gas off into the air.

 

[zinfamous]

When seasoning the food before cooking .. do you generally use less of your desired seasoning? Since the cooking time is longer the spice/seasoning is in contact with your food longer. In addition, since your food is sealed in a bag, anything released by the spices cant just gas off into the air.

That's called "Flavor Concentration" (Trademark: zinfamous Industries, L.L.C.)

 

[Kaido]

ewww, you should never do that.

I have 2 arguments for it:

1. Food flavor
2. Energy level

I took a raw cooking class last year & it was some of the most delicious, best-tasting food I've EVER had in my life. I appreciate food, and it was just great! Plus you hardly need anything to "cook" - a blender, a food processor, and a dehydrator is pretty much it. I eat a Vegan restaurants every chance I get because I always discover new foods or different combinations of flavors that I don't find in traditional meals (especially given my food allergies). Some of the Vegan food I've had has been absolutely off-the-hook, which I never realized could happen without meat simply because I hadn't been exposed to it. Plus you probably already eat a lot of the stuff...bean burritos, oatmeal, a lot of Mexican food, bean chili, etc.

The second thing is energy level. When I've gone on a full-Vegan diet (not junk-food vegan, i.e. Boca burgers & soy ice cream), I've felt fantastic. I do road biking & I can do a 30-mile loop without even feeling tired at the end. So having constant, 100% energy all day is a HUGE benefit. The downsides are that it can get expensive (lots of fresh stuff) and you basically have to cook every single thing you eat, which is time consuming (both to shop & to cook). Plus, I love meat, so it's hard to give that up! The only downside is when you lose Vegan edge:

http://www.youtube.com/watch?v=vqqGZBRBLcM

http://www.youtube.com/watch?v=dLpCZ8g5uK8