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Author Topic: Sous Vide anyone?  (Read 1971 times)

Offline Angry Perch

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Sous Vide anyone?
« on: November 24, 2020, 03:27:51 PM »
Coscto has an Anova immersion circulator kit that comes with a polycarbonate tub and fitted lid. $149 after $50 off.

Offline northwesthunter84

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Re: Sous Vide anyone?
« Reply #1 on: November 24, 2020, 03:31:54 PM »
Thatís a good deal, whatís the wattage on the Anova.?

Offline pianoman9701

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Re: Sous Vide anyone?
« Reply #2 on: November 25, 2020, 09:41:49 AM »
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.
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Offline grundy53

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Re: Sous Vide anyone?
« Reply #3 on: November 25, 2020, 09:44:14 AM »
I would definitely hop on that If I didn't already have one.

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Offline Fl0und3rz

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Re: Sous Vide anyone?
« Reply #4 on: November 25, 2020, 10:54:50 AM »
I just joined the cult.  Thanks for the tip.  Now I need to get a nice slicer.

Offline Angry Perch

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Re: Sous Vide anyone?
« Reply #5 on: November 25, 2020, 10:57:35 AM »
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.


Offline pianoman9701

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Re: Sous Vide anyone?
« Reply #6 on: November 25, 2020, 11:03:52 AM »
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
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline Fl0und3rz

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Re: Sous Vide anyone?
« Reply #7 on: November 25, 2020, 11:19:23 AM »
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

Offline Angry Perch

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Re: Sous Vide anyone?
« Reply #8 on: November 27, 2020, 08:44:41 AM »
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  :(

Offline robodad

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Re: Sous Vide anyone?
« Reply #9 on: November 27, 2020, 09:42:50 AM »
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 !
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Offline Angry Perch

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Re: Sous Vide anyone?
« Reply #10 on: November 27, 2020, 09:51:06 AM »
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!

Offline Fl0und3rz

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Re: Sous Vide anyone?
« Reply #11 on: November 27, 2020, 11:00:38 AM »
:yeah:

Offline pianoman9701

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Re: Sous Vide anyone?
« Reply #12 on: November 27, 2020, 11:10:23 AM »
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.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

Offline robodad

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Re: Sous Vide anyone?
« Reply #13 on: November 27, 2020, 11:41:46 AM »
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 ?  :dunno:
The essense of freedom is the proper limitation of government !!!

Offline pianoman9701

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Re: Sous Vide anyone?
« Reply #14 on: November 27, 2020, 12:06:11 PM »
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 ?  :dunno:

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.
"Restricting the rights of law-abiding citizens based on the actions of criminals and madmen will have no positive effect on the future acts of criminals and madmen. It will only serve to reduce individual rights and the very security of our republic." - Pianoman

 


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