I got my Anova today!

[Imported]

FYI, Anova is having another Kickstarter for their next sous vide device. Early early backer one for $100 is sold out but they have quite a few left for the $130 price.

https://www.kickstarter.com/project...cooker-cook-sous-vide-with-your-ip?ref=banner

 

[Kaido]

FYI, Anova is having another Kickstarter for their next sous vide device. Early early backer one for $100 is sold out but they have quite a few left for the $130 price.

https://www.kickstarter.com/project...cooker-cook-sous-vide-with-your-ip?ref=banner

You Can Control Anova's New Precision Sous-Vide Cooker With Your Phone:

http://gizmodo.com/you-can-control-anovas-new-precision-sous-vide-cooker-w-1572424862

At $800k of $100k requested :thumbsup:

 

[Imported]

I got in at $130. Happy dance.

 

[notposting]

I got in at $130. Happy dance.

I just saw this, down to saving $10 at this point. And I don't even own an iPhone.

Hmm. Can buy two and save over $100. :sneaky:

edit: yup, just did the $229 pledge for TWO of them :awe:

 

[Imported]

I just saw this, down to saving $10 at this point. And I don't even own an iPhone.

Hmm. Can buy two and save over $100. :sneaky:

edit: yup, just did the $229 pledge for TWO of them :awe:

I updated my pledge for 2 at $229. The other I'll give as a Christmas gift.

 

[Don Vito Corleone]

The dish in the OP looks delicious, but I must say I have never had anything cooked sous vide that I wouldn't have preferred to be cooked some other way. Personally I like the flavors and textures that come from cooking at higher heat through whatever means.

 

[LucJoe]

I just ordered one, thanks to Amazon lightning deals.

I literally have no idea what to do with this thing.

What else do I need to get started? Is it necessary to use vacuum sealed bags?

 

[zinfamous]

I just ordered one, thanks to Amazon lightning deals.

I literally have no idea what to do with this thing.

What else do I need to get started? Is it necessary to use vacuum sealed bags?

congrats to you. You don't need a vacuum sealer as you can achieve pretty good vacuum's with the immersion technique. This doesn't work as well for some vegetables however--many small or medium sized items in one bag traps a lot of air and it is difficult to keep them in a single layer while sealing.

I just use Target BPA-free bags.

 

[Imported]

I just got my shipping notice for the new one yesterday. Can't wait!

 

[LucJoe]

I discovered ChefSteps.com and have been going through their Sous vide collection.

The Anova will be delivered Saturday so I'm going to attempt Steak with Red Wine Sauce this weekend.

And yeah, they mention the water displacement method, so I'll just get some gallon bags and give it a try!

 

[dud]

Question, I see that these devices cook at relativel low temps ... 140-150 degrees. We have been told for a long time to cook chicken, turkey, etc. up to 180 to kill harmful bacteria. What risk does the user assume by cooking at such low temps?

Thanks ...

 

[NikolaeVarius]

Question, I see that these devices cook at relativel low temps ... 140-150 degrees. We have been told for a long time to cook chicken, turkey, etc. up to 180 to kill harmful bacteria. What risk does the user assume by cooking at such low temps?

Thanks ...

Cooking any bird to 180 will produce terrible tasting meat. The FDA min for turkey and chicken is 160, and that's so that there is absolutely no chance of food causing illness, specifically in elderly and babies.

For most healthy people, 150-155 is the highest bird meat should ever go for maximum taste.

 

[dud]

The FDA "minimum" safe temp for poultry parts is 165:

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf


So I ask again ... if you are cooking at less than the minimum ... how can it be considered safe?

 

[Hayabusa Rider]

I just ordered one, thanks to Amazon lightning deals.

I literally have no idea what to do with this thing.

What else do I need to get started? Is it necessary to use vacuum sealed bags?

Last things first, a vacuum bagger is not required for most things. I use ziplock double seal freezer bags and they are good for many hours. If though you want to do higher temps (which I will on rare occasions, or if you are doing most of a day or longer times then I'd recommend a bagger. You just put you food in the bag and seal all but the end. submerge bag except that corner and water pressure does the rest. A straw inserted in the bag at that time can remove the rest of the air, but I have never needed to get absolutely all the air out of something or it fail.

I bought a part primal of porterhouse on sale for 4.99 a pound and had them cut 2+ inches thick. I like my meat medium rare and it's virtually impossible to do that properly by other means. I then set the temp for 132F and let it go for 2 and a half or more hours. I tried 6 hours, but the texture doesn't do it for me at that point. It's not a tough piece of meat so there's not much collagen to break down. When I'm ready I take it out of the bag, then dry them off. A little oil so they don't stick and onto a very hot grill or at this time of year I have the garage door open and a 15" cast iron skillet which I put on a turkey fryer. That's a lot of mass but that burner is capable of frightening output. Two minutes on high heat then the steaks go on for 30 seconds then flip. After 30 seconds of the pan reheating repeat the process, then one more time if needed. That does it without cooking through.

Search for "gyros". I figured out how to make them at home and they are as good as those bought at a restaurant.


That's just the start.

 

[NikolaeVarius]

The FDA "minimum" safe temp for poultry parts is 165:

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf


So I ask again ... if you are cooking at less than the minimum ... how can it be considered safe?

Yeah, I don't think you understand.

The FDA minimum is the minimum required to have no chance of getting sick whatsoever for anyone, including babies and elderly.

This minimum temp is well above the temp where meat actually tastes good. 165 is overcooked poultry and tastes terrible.

150 is a good cross between good tasting food and safety. Any healthy adult will not get sick from 150 degree chicken.

If you want to eat dry poultry, be my guest.

 

[Hayabusa Rider]

The FDA "minimum" safe temp for poultry parts is 165:

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf


So I ask again ... if you are cooking at less than the minimum ... how can it be considered safe?

That chart is wrong. That temp is the instantaneous temperature needed to kill pathogens, but pasteurization (which is what they are wanting) is a matter of temperature AND time.
Anyone thinking of sous vide must read this.


A 2 inch piece of chicken can be cooked and safe at 142F in less than three hours. Although I don't like the texture of chicken cooked at 134.5F it can be prepared at that low of a temperature with complete safety.

 

[zinfamous]

The FDA "minimum" safe temp for poultry parts is 165:

http://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM260394.pdf


So I ask again ... if you are cooking at less than the minimum ... how can it be considered safe?

time and temperature exist on a scale. The FDA guides are a quick and easy solution set to standardize one process. They arent' talking about pasteurization here, which is another process that they fully endorse.

It's hardly reflective of reality. But hey, if this is what you fear, and for no reason, then continue to fear.

I've been cooking chicken at 140-145, and it is delicious.

 

[Howard]

Yeah, I don't think you understand.

The FDA minimum is the minimum required to have no chance of getting sick whatsoever for anyone, including babies and elderly.

This minimum temp is well above the temp where meat actually tastes good. 165 is overcooked poultry and tastes terrible.

150 is a good cross between good tasting food and safety. Any healthy adult will not get sick from 150 degree chicken.

If you want to eat dry poultry, be my guest.

It can be perfectly safe to cook to an internal temperature of only 130F as long as that temperature is held for a long enough period. Do a bit more research so you don't confuse people about food safety.

 

[zinfamous]

It can be perfectly safe to cook to an internal temperature of only 130F as long as that temperature is held for a long enough period. Do a bit more research so you don't confuse people about food safety.

Good point. reposting HR's earlier post in this thread, hope it makes things more clear for the non-sciencey types.

Well that's not the point of sous vide, but there are compromises I had to make and temp does influence cooking time.

This is from the Serious Eats low temperature chicken article.

I'll try lower temperatures for comparison.

I don't think that tells the whole story, of course, meaning texture and preference (this is just time/temp scale for killing pathogens = pasteurization). For me, I've tried pork at 135, 140, 145...I find the 140 with the quick sear after to be the sweet spot for me. 135 Chicken...wasn't a fan as much as with the 143-145, which was a bit of a revelation.

 

[John Connor]

Doesn't the oils from the bags leach into the chicken? I never use plastic in the microwave for this reason and my water bottle is glass.

 

[zinfamous]

Doesn't the oils from the bags leach into the chicken? I never use plastic in the microwave for this reason and my water bottle is glass.

The temperature doesn't get hot enough, generally. But you can get BPA-free bags, and I guess you probably should since they are easily available.

Now, the reality is that you are most likely eating food prepared this way, most places that you go out to eat. Ignorance is bliss, I guess?

 

[Kyle]

Now, the reality is that you are most likely eating food prepared this way, most places that you go out to eat. Ignorance is bliss, I guess?

Funny how people push back when I tell them a lot of places use sous vide w/out mentioning that on their menus... from what I understand, it's pretty common place in nicer restaurants.

I've been using my Anova for maybe 6 months now? Stupid easy to use and amazing chicken and salmon. I need to work on steaks- I've only tried it a couple times but was not loving either time.

I typically season heavily an hr or so before cooking (per this suggestion - http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html) and then either going grill or cast iron. W/ the anova, I've tried seasoning before the water bath (right before, haven't tried 45mins+ before), and also tried seasoning just after water bath and before searing, and both times it was under seasoned, and a bit over cooked than what I thought it should look like based on temp charts I had used (only very briefly searing). I think I just need to play around w/ it more. For those who have had good results- how/when are you seasoning? Adding anything to the pouch? I tried a little butter in w/ the steak last time and didn't really notice much difference. I think I need to get some cheap cuts and try a variety of methods and see what turns out the best - hard to "test" w/ a nice ny strip or rib eye...

Also have not tried pork, but want to soon.

 

[Howard]

I have used the standard bags from Ziploc with great success. I actually didn't have great luck with the fancier bags (double seal or whatnot)

I am going to try the regular ones from Glad as well, as they are much cheaper.

Try to use bags that are marked BPA-free.

All the Glad sandwich bags I have tried have leaked at the seam between the plastic film and the zipper. I do not recommend Glad sandwich bags for any type of deep submersion.

Also, some food for thought:

http://www.scientificamerican.com/article/bpa-free-plastic-containers-may-be-just-as-hazardous/

 

[Howard]

It can be perfectly safe to cook to an internal temperature of only 130F as long as that temperature is held for a long enough period. Do a bit more research so you don't confuse people about food safety.

I must make amends; I say "perfectly" here but I actually mean "practically". There is a miniscule chance of food poisoning since most types of cooking cannot sterilize the food. However, with a sufficient reduction in viable bacterial count of the big baddies (e.g. salmonella, e.coli, listeria) AKA pasteurization, food is considered safe for those with normal immune systems.

 

[zinfamous]

Funny how people push back when I tell them a lot of places use sous vide w/out mentioning that on their menus... from what I understand, it's pretty common place in nicer restaurants.

I've been using my Anova for maybe 6 months now? Stupid easy to use and amazing chicken and salmon. I need to work on steaks- I've only tried it a couple times but was not loving either time.

I typically season heavily an hr or so before cooking (per this suggestion - http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html) and then either going grill or cast iron. W/ the anova, I've tried seasoning before the water bath (right before, haven't tried 45mins+ before), and also tried seasoning just after water bath and before searing, and both times it was under seasoned, and a bit over cooked than what I thought it should look like based on temp charts I had used (only very briefly searing). I think I just need to play around w/ it more. For those who have had good results- how/when are you seasoning? Adding anything to the pouch? I tried a little butter in w/ the steak last time and didn't really notice much difference. I think I need to get some cheap cuts and try a variety of methods and see what turns out the best - hard to "test" w/ a nice ny strip or rib eye...

Also have not tried pork, but want to soon.

Took me a few tries to figure out steak--and I still haven't, maybe. But it was easily my most disappointing experience the first time. I tried a terrible Ribeye, and the texture was all wrong.

Then, I tossed in a 4lb Tri-tip, cooked at 140 for at least 2 hours...then the quick sear.

Holy shit. it's heaven. I salt it heavily and let it sit for about 2 hours prior, toss in bag, add a bay leaf or two and drizzle a small amount of cooking oil (grape seed, usually).

You really want to let those cuts cook for a decent amount of time to start breaking down the collagen. It becomes so tender and you can slice it like butter.


I've been making a butter...uh, sauce for souse vide tritip:

--diced shallot, cover in juice of lime for a few minutes
--add a pile of cilantro (I always crush herbs in my hand before I add them to anything)
--add one diced chipotle, preserved in adobo (from those cans, Embassa is one of the brand)
--add a stick of butter. 1 stick. one stick of fucking butter

blend the shit out of it. makes a very nice, very evil spread. it goes with anything, really, because it's butter, lime, cilantro, and shallots.

slice your tri tip on the bias (thinner the better) and smear a small dab of that butter on each slice.

eat with your fingers. always.