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.