Sous Vide anyone?

[Angry Perch]

Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

[northwesthunter84]

That’s a good deal, what’s the wattage on the Anova.?

[pianoman9701]

It's the Wi-fi version and should be 900W. I've had the bluetooth for four years at least and it's 800W - Plenty of power. With the Wifi, you can pack your meal with ice in the bath before leaving for work and start it remotely. This is a great deal. Thanks for posting AP.

[grundy53]

I would definitely hop on that If I didn't already have one.

Sent from my SM-G950U using Tapatalk

[Fl0und3rz]

I just joined the cult.  Thanks for the tip.  Now I need to get a nice slicer.

[Angry Perch]

I just joined the cult.  Thanks for the tip.  Now I need to get a nice slicer.

You'll love it. I don't use mine nearly enough, but the possibilities are endless.
The perfect soft boiled egg.
Insane mashed potatoes.
Pman has talked about cooking and holding scrambled eggs.

[pianoman9701]

I just joined the cult.  Thanks for the tip.  Now I need to get a nice slicer.

Look at this one. It's commercial grade. https://www.ebay.com/i/114186106234?chn=ps&mkevt=1&mkcid=28

[Fl0und3rz]

Thanks again.

Anyone flirting with the idea, here is the link to the OP tip.

https://www.costco.com/anova-sous-vide-precision-cooker-kit.product.100671168.html

[Angry Perch]

Did some baby potatoes for T-day. Melted a bunch of butter in olive oil with salt and a few crushed garlic cloves. Added a sprig of fresh rosemary to each bag and Sous Vide at 194 for 1 hour. I tossed them in a hot pan with some of the butter and oil to put a little color on them. Delicious, and perfect consistency. You can also dump the contents into a mixing bowl to make the best mashed potatoes. One big flavor advantage over the traditional method is that the spuds don't absorb any water, nor do they give up any flavor into the water that gets poured down the drain.

Sorry, no finished pictures 

[robodad]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

[Angry Perch]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

Sounds fantastic!

[Fl0und3rz]

[pianoman9701]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

[robodad]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

There's rules ? 

[pianoman9701]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

There's rules ? 

Food safety rules to keep people from getting sick. With beef and lamb sous vide that take more than 4 hours to cook, you're supposed to cook at 133F or greater, depending on how well done you want your meat. 133F will cook the meat between medium rare and medium. Pork at 145F and chicken at 155. I cook chicken hotter, 160F to make the meat less chewy when it's done. Normal cooking/roasting temperatures are different, as are the rules. With all of these, I sear with a torch or a 450 oven before resting. Season it before your cook it. With really lean meat, adding a bit of olive or avocado oil helps it be moist.

[Angry Perch]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

I'm with you. Especially when you're going to hit the outside With 450 degrees. Any bad stuff is going to be on the surface.

[robodad]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

There's rules ? 

Food safety rules to keep people from getting sick. With beef and lamb sous vide that take more than 4 hours to cook, you're supposed to cook at 133F or greater, depending on how well done you want your meat. 133F will cook the meat between medium rare and medium. Pork at 145F and chicken at 155. I cook chicken hotter, 160F to make the meat less chewy when it's done. Normal cooking/roasting temperatures are different, as are the rules. With all of these, I sear with a torch or a 450 oven before resting. Season it before your cook it. With really lean meat, adding a bit of olive or avocado oil helps it be moist.

Ah ok those rules, ya I know thems rules I was giving you a hard time over it. There are many methods to keep meat safe so as long as you stay within the "guidelines" you should be gtg.

[Angry Perch]

I did a whole prime rib in mine. Cold smoked it for 4hrs then sous vide at 133 for 16hrs, ice bath for 10-12 min then 475 oven for 30min and it was absolutely amazing, perfect crust and medium rare end to end top to bottom !

I did a whole prime last Thanksgiving. Put a nice herb and spice crust on it. No smoking and no ice bath. Cooked it for 12 hours at 130 (no one died). Finished it in the oven at 450 for 20 minutes and let it rest for half an hour. It was perfect. I really don't worry too much about food safety with good beef. Where I cooking in a commercial kitchen again, I'd follow the rules.

There's rules ? 

Food safety rules to keep people from getting sick. With beef and lamb sous vide that take more than 4 hours to cook, you're supposed to cook at 133F or greater, depending on how well done you want your meat. 133F will cook the meat between medium rare and medium. Pork at 145F and chicken at 155. I cook chicken hotter, 160F to make the meat less chewy when it's done. Normal cooking/roasting temperatures are different, as are the rules. With all of these, I sear with a torch or a 450 oven before resting. Season it before your cook it. With really lean meat, adding a bit of olive or avocado oil helps it be moist.

P-man, what type of torch do you use? Open flame,or the Searzall type? I'm in the market.

[pianoman9701]

Standard Bernzomatic propane torch with the tall yellow bottles - the yellow leave no residue on the meat.

[Angry Perch]

Standard Bernzomatic propane torch with the tall yellow bottles - the yellow leave no residue on the meat.

MAPP gas, I assume?
That's what I've got in my plumbing box. I guess I'm all set!

[pianoman9701]

  Mine says MAP/Pro

[Stein]

I use a weed burner connected to a bbq propane tank, best results by far from anything I have tried.  It also makes lighting a campfire pretty easy.

https://www.harborfreight.com/propane-torch-91033.html

[Angry Perch]

I use a weed burner connected to a bbq propane tank, best results by far from anything I have tried.  It also makes lighting a campfire pretty easy.

https://www.harborfreight.com/propane-torch-91033.html

I need one of those, but the wife not be a big fan of me dragging in into the kitchen!

[Stein]

Yeah, probably best done outside.

[NOCK NOCK]

I have one of those.....def. wouldnt use it in the house,,,,,its like a flame thrower on high. lol

[MacAttack]

I don't have one of these, but have seen them on youtube.

https://grillblazer.com/

[Stein]

I have one of those.....def. wouldnt use it in the house,,,,,its like a flame thrower on high. lol

Yeah, when you pull the trigger there is a bit of recoil from the flames and it sounds like a jet taking off from Whidbey, so it's an outside toy for sure.

[buglebuster]

Just did a deer shank off my daughters deer not long ago. 48 hrs at 143 degrees. Just basalmic vinegerette and some garlic, quick sear in cast iron with butter and WOW is all I can say 😍

[Fl0und3rz]

That looks delicious.  Keep the ideas coming for the newly recruited cult members noobs.

[scotbradly726]

Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

I have this one, but it was $1300!!!  LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.

[pianoman9701]

Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

I have this one, but it was $1300!!!  LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.

I have the 800W Anova. I bought an 18Qt Cambro clear plastic container with the lid and cut a hole in it for the circulator. I can do a 6-lb prime rib in that with no problem.

Tip #1: Walmart has 1.5 or 2 gallon ziplock bags that work great for big pieces of meat. Tip #2: If you have trouble with meat floating after removing the air, stick a couple of dinner knives in the bag with the meat.

[lastmk8]

Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

I have this one, but it was $1300!!!  LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.

I have the 800W Anova. I bought an 18Qt Cambro clear plastic container with the lid and cut a hole in it for the circulator. I can do a 6-lb prime rib in that with no problem.

Tip #1: Walmart has 1.5 or 2 gallon ziplock bags that work great for big pieces of meat. Tip #2: If you have trouble with meat floating after removing the air, stick a couple of dinner knives in the bag with the meat.

Good call on the floaters, speaking of such....  always remember to immerse the meat into the water in the bag and zip when all the air is out.  Also, the weight problem, I think I will use my chamber sealer to make me some weights for this very topic.  Thinking I can chamber seal a couple rolls of penny's and just put them in my "kit" for Sous Vide cooking.

[pianoman9701]

Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

I have this one, but it was $1300!!!  LOL I usually do a couple hundred pounds at a time through it tho. I wouldn't give it up for the world. My buddy has the exact one you are looking at it, he loves it. It's great for 1-2 steaks, much more than than and it gets to be a bit of a struggle to keep temp.

I have the 800W Anova. I bought an 18Qt Cambro clear plastic container with the lid and cut a hole in it for the circulator. I can do a 6-lb prime rib in that with no problem.

Tip #1: Walmart has 1.5 or 2 gallon ziplock bags that work great for big pieces of meat. Tip #2: If you have trouble with meat floating after removing the air, stick a couple of dinner knives in the bag with the meat.

Good call on the floaters, speaking of such....  always remember to immerse the meat into the water in the bag and zip when all the air is out.  Also, the weight problem, I think I will use my chamber sealer to make me some weights for this very topic.  Thinking I can chamber seal a couple rolls of penny's and just put them in my "kit" for Sous Vide cooking.

The knives are simple and you can keep adding until they work. But go ahead and play with your sealer toy!!!