October 26, 20187 yr On 9/17/2018 at 8:59 AM, kevwun said: I used my anova a couple of weeks ago to reheat 2 briskets that I had vacuum sealed whole and frozen. I used a 48 quart igloo. It took around 2 hours to get tap water up to 165 and then I let the brisket in for 3 hours. It was was good as if I had cooked them the same day. It's definitely the way to reheat bbq. If you have a cooler with a thin lid that you don't need, you can use a hole saw to cut out a hole for the anova. I was using an old max cold cooler and the lid is so thick that I don't think the anova will be far enough in the water. I may buy a cooler just for doing sous vide. I covered mine with foil, but if you are able to close the cooler lid I think the water will heat up quite a bit faster. If you don't want to cut a hole in your cooler lid, here's what I did... After the elections are over, snag one of those political yard signs. Most are made of Coroplast or plastic cardboard. Trim a piece to fit inside the rim of the cooler and a hole for the Anova. The corrugated nature of the plastic makes it a decent insulator and it's rigid enough if you also want to lay a towel over it as a further insulation. (I used this stuff to cover the frame and as the roof of my deer blind and had some left over...)
November 5, 20187 yr Lamb shanks going into the drink @ 144 for 48 hours. Accompaniments TBD, but thinking a sweet potato mash and some green beans cooking in tomatoes and onion at this point.
November 5, 20187 yr Yeah, I think I'm getting one of those post-haste. Wife will be happy that I'm no longer setting off the smoke alarms -- which sends our elderly Lab into uncontrollable shaking. Birthday gift from the in-laws:
November 5, 20187 yr Sous vide bacon works Pretty cool but I don’t really see the point in that. I just do my bacon in the oven — 400 degrees or so for 20 mins or so (give or take based on thickness) and it comes out perfectly.
November 5, 20187 yr Have to imagine the cleanup factor on doing it SV is a selling point. Prob requires a roll of paper towels to degrease though.
November 5, 20187 yr 1 hour ago, bluto said: Have to imagine the cleanup factor on doing it SV is a selling point. Prob requires a roll of paper towels to degrease though. Maybe. I just put heavy duty foil on a sheet tray. Then when bacon is done, put on a paper-towel lined plate and dispose of the foil. (Sometimes I'll save the grease.)
November 5, 20187 yr sous vide lets you cook the package until done, then refrigerate and heat/crisp later. very convenient when you want 4 slices of bacon. takes about as long to crisp it as it does to toast the bread and slice the tomato, and has a better texture than microwaving.
November 5, 20187 yr 3 hours ago, elfenix said: sous vide lets you cook the package until done, then refrigerate and heat/crisp later. very convenient when you want 4 slices of bacon. takes about as long to crisp it as it does to toast the bread and slice the tomato, and has a better texture than microwaving. That makes sense. I don't generally heat up bacon for my BLT. If I do anything, I'll toss it on the skillet for a brief kiss.
November 7, 20187 yr Finished in the oven @ 500 and covered with a red wine reduction of the lamb juices. Served on cauliflower mash. Did not suck.
November 7, 20187 yr On 11/5/2018 at 2:29 PM, C-Man said: That makes sense. I don't generally heat up bacon for my BLT. If I do anything, I'll toss it on the skillet for a brief kiss. are you duck of death?
November 7, 20187 yr 1 minute ago, elfenix said: are you duck of death? Haha -- lulz. Guess that wasn't clear. I'll cook a whole pack of Wright's or HEB bacon and put in the refrigerator to be consumed over a week or so. When I got to make a BLT at some point during the week, I'll pull out some already-cooked bacon and just put it on the sandwich or maybe briefly warm it up on the skillet if I feel like it. (FTR, I don't dig on uncooked swine.)
November 23, 20187 yr I’m in the middle of attempting a sous vide turkey. I got the legs done yesterday (ice bath to fridge afterward) and will do the breast tonight. The legs let out a ton of excess moisture - probably because it was a butterball shot to hell with extra water. Is that going to cause major issues? Should I drain/re-bag before I reheat?
November 23, 20187 yr I dont see why you couldnt re seal it? I haven't done that before or had reason to...but you may want to take it out, cut in open and do a quick re seal and pop back in.
November 28, 20187 yr I saw this on another forum while looking for big sous vide containers that have lids and decided to copy it since I found this exact cooler on Amazon for $30. I also ordered some replacement hinges so I can add one to the larger lid section so it doesn't sag. We are having a party for my boss' retirement next weekend and the weather looks to be shitty so I will be making the briskets this weekend and using my new cooler rig next weekend to reheat them. The guy said a jigsaw worked well to cut the lid in half and you need a 2 3/8" hole saw for the anova hole. Will report back when it's assembled. https://www.smokingmeatforums.com/threads/48qt-sous-vide-cooler-mod.279836/ Coolerhttps://www.amazon.com/gp/product/B0016H9TC6/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1 Hingeshttps://www.amazon.com/gp/product/B0007L0FH0/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=sittingelf-20&linkId=0cec0d9a54881f2452dc9d80611953be&language=en_US Hole Sawhttps://www.amazon.com/gp/product/B01DO4X6H2/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1 Edited November 28, 20187 yr by kevwun
December 7, 20187 yr That makes my 16qt pot look like a thimble. Not sure the mishtress would let one of those coleman numbers in the kitchen.
December 7, 20187 yr 2 hours ago, NBMisha said: That makes my 16qt pot look like a thimble. Not sure the mishtress would let one of those coleman numbers in the kitchen. ...Garage...?
December 26, 20186 yr I went back to the grill on a bone in strip the other day just to see how it compared... f that noise. I'll never choose grill over SV/pan sear again. I did a pretty damn good job nailing medium rare on the grill and it still was woefully inferior to my SV efforts.
December 27, 20186 yr 22 hours ago, Mo Horn said: Just got one for Christmas today. Looking forward to trying new things Bought one for myself for Christmas. I'm in the same boat.
January 6, 20196 yr I tried my new sous vide the last two nights. First were thick pork chops. I just poured the seasoning in the bag instead of directly on the chops. Seared them on a cast iron skillet. They were cooked perfectly but bland because of my seasoning mistake. Tonight i did boneless chicken breasts and made sure to season well. Finished them on a hot gas grill. Total success. Not sure why some are saying the chicken comes out rubbery. It was perfectly cooked and juicy. Looking forward to more things.
January 7, 20196 yr On 1/5/2019 at 6:31 PM, Mo Horn said: I tried my new sous vide the last two nights. First were thick pork chops. I just poured the seasoning in the bag instead of directly on the chops. Seared them on a cast iron skillet. They were cooked perfectly but bland because of my seasoning mistake. Tonight i did boneless chicken breasts and made sure to season well. Finished them on a hot gas grill. Total success. Not sure why some are saying the chicken comes out rubbery. It was perfectly cooked and juicy. Looking forward to more things. chicken breasts via Sous Vide are amazing...really chicken in general is fantastic via SV
January 7, 20196 yr I just do thighs these days, pisses me off something fierce perfectly cooking a breast then upon first cut discovering it's a wooded/woody breast.
January 7, 20196 yr On 12/6/2018 at 6:15 PM, kevwun said: This is gonna work great. MIL bought me an Anova for Christmas - I ordered a Cambro and lid but wish I had seen this first. Think I may have to sacrifice one of my coolers to the SV gods some time this week.
January 7, 20196 yr On 9/11/2018 at 3:53 PM, C-Man said: After reading this, I went and looked in the Anova app and there's a section for eggs -- hard-boiled, soft-boiled and poached. Says 145 degrees for 45 minutes for soft-boiled and poached. On 9/11/2018 at 4:03 PM, Anastasis said: Here is the definitive treatment on the subject imo: https://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html I think 145 might be just a tad too runny, but maybe not. Will have to test further. A couple degrees one way or the other makes a big difference on eggs in that range between 145-150. my friends...
January 7, 20196 yr 40 minutes ago, sidis said: my friends... That's beautiful. Can you elaborate a little on what all is going on here?
January 7, 20196 yr careful use of silicone mold (and transfer of egg in to), sous vide bath, and a pairing knife. also, cheese, sauces and shit.
January 7, 20196 yr 8 minutes ago, Loco said: why is the asparagus reverse circumcised? 90% aesthetics, 10% greater penetration of butter and aromatics into the stalk meat under the skin (all the way to tip) so that every bite is reminiscent of biting into a soufflé.
January 7, 20196 yr 1 hour ago, sidis said: 90% aesthetics, 10% greater penetration of butter and aromatics into the stalk meat under the skin (all the way to tip) so that every bite is reminiscent of biting into a soufflé. Is that just a regular hollandaise? What's the other syrupy-looking stuff? And I'm curious about the asparagus.
January 7, 20196 yr 41 minutes ago, C-Man said: Is that just a regular hollandaise? yeah...ish. 41 minutes ago, C-Man said: What's the other syrupy-looking stuff? black truffle and foie gras "puree" that was used to make a langoustine dish the day before. egg yolk running over it. basically, your run of the mill steel shank presentation. 44 minutes ago, C-Man said: Is that just a regular hollandaise? What's the other syrupy-looking stuff? And I'm curious about the asparagus. asparagus is sous vide with butter, parsley, lemon, and lavender. use a l'econome peeler to shave down the scale leaves on the skin...then use a pairing knife and l'econome peeler to create the ends (this takes a lot of practice to get right - totally not worth it). water at 165 f. 22-25 mins if thick and distinguished like slider's johnson (see above)...closer to 15-18 of crappy thin grocery store spears. immediate and quick ice bath if you want to vivid green coloring. too much work honestly unless you have occasion to do it. favorite prep of asparagus now is shaving the skin and big pot blanching it, then hit with some high quality olive oil and salt/pepper in the oven for just a couple of minutes. comes out looking like below (internet picture):
January 7, 20196 yr I tried my new sous vide the last two nights. First were thick pork chops. I just poured the seasoning in the bag instead of directly on the chops. Seared them on a cast iron skillet. They were cooked perfectly but bland because of my seasoning mistake. Tonight i did boneless chicken breasts and made sure to season well. Finished them on a hot gas grill. Total success. Not sure why some are saying the chicken comes out rubbery. It was perfectly cooked and juicy. Looking forward to more things. How long did you have the chicken in the water bath? Sometimes mine turn out great and other times it becomes rubbery. My best results for chicken breasts come when I do it for the minimum time and taking it from the freezer directly to the sous vide also seems to make it rubbery.
January 7, 20196 yr 1 minute ago, HouTex said: How long did you have the chicken in the water bath? Sometimes mine turn out great and other times it becomes rubbery. My best results for chicken breasts come when I do it for the minimum time and taking it from the freezer directly to the sous vide also seems to make it rubbery. It was thawed and it was in for 90 minutes. The temp was 149.
January 14, 20196 yr Did halibut last night. Did it about 131, and should have gone 127. A little firmer than I would have liked but otherwise awesome. Took a bite before taking a finished pic.
January 14, 20196 yr 1 hour ago, Chewbacca said: Looks great. What did you use to give it some color, searzall? No, just a little oil and butter in the cast iron, heated it up pretty good, and 20-30 seconds per side.
January 14, 20196 yr 1 hour ago, kevwun said: I've got some halibut in the freezer. What did you season them with? salt, lemon pepper, and butter.
January 15, 20196 yr On 1/14/2019 at 8:46 AM, Sbbruin said: Did halibut last night. Did it about 131, and should have gone 127. A little firmer than I would have liked but otherwise awesome. Took a bite before taking a finished pic. that looks amazing man. i really need to SV some halibut (one of my favorite fish)
January 17, 20196 yr On 11/6/2018 at 9:55 PM, Anastasis said: Finished in the oven @ 500 and covered with a red wine reduction of the lamb juices. Served on cauliflower mash. Did not suck. Looks incredible. Is 48 hours Overkill? How long at 500 and any advice for the red wine reduction?
January 17, 20196 yr On 11/4/2018 at 7:52 PM, Anastasis said: Lamb shanks going into the drink @ 144 for 48 hours. I think that I would push it even higher to get something that is just falling off the bone. I've seen recipes that go up to 167.
January 27, 20196 yr Did a London Broil for the first time. Put a chimichurri rub on it along with fresh garlic. Put it in a Ziploc with olive oil. In the water for 7 hours at 132 degrees. Seared it in olive oil and butter and poured the drippings from the bag in the pan. Most tender London Broil I've ever had and perfectly medium rare.
February 18, 20196 yr On 11/5/2018 at 8:38 AM, C-Man said: Birthday gift from the in-laws: now that you have had it a while, think the searzall is worth it/worth using?
February 18, 20196 yr Birthday gift from the in-laws: You get much better gifts from your in-laws than I do. 1st set of in-laws - Klose pit2nd set of in-laws - Sous vide setupThe bar is set pretty high for the 3rd set.
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