posted by Automatik

 

Which one did you get?

I did hommade Greek yogurt at a friends. It was suprisingly easy and awesome.

The Anova sous vide. 

posted by like_that

My brother got me a sous vide as a gift.  I haven't had time to use it, but wtf do I do with it?  I know you can make legit steaks, but what else? 

 

I do like the idea of making fish in the winter without making the house smell like fish.  I normally only make fish when the weather is nice enough to grill it outside. 

Tried it out tonight for the first time and made a NY strip.  Finished the steak with a sear on the cast iron and it turned out fantastic.  I never understood the appeal of these things, but after one bite I get it.

Attempting my first long sous vide cook. I just put a 2.25 pound rump roast in, it'll cook for 33 hours. Fingers crossed.

Recipe: https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/

Good luck; let us know how it turns out.

posted by justincredible

Attempting my first long sous vide cook. I just put a 2.25 pound rump roast in, it'll cook for 33 hours. Fingers crossed.

Recipe: https://www.theflavorbender.com/how-to-sous-vide-rump-roast-chuck-roast/

I need to step it up and get a tub this size.  Also need to get a vacuum sealer.   Give us a pic when its done. 

posted by like_that

I need to step it up and get a tub this size.  Also need to get a vacuum sealer.   Give us a pic when its done. 

The tub is great. It has a hinged lid specifically for the sous vide. Also love our FoodSaver.

Lid: Link
Tub (ours is 12 qt): Link
FoodSaver (ours is some iteration of this model): Link

posted by justincredible

The tub is great. It has a hinged lid specifically for the sous vide. Also love our FoodSaver.

Lid: Link
Tub (ours is 12 qt): Link
FoodSaver (ours is some iteration of this model): Link

Thanks, I will be looking into these. 

I know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time. 
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?

posted by CenterBHSFan

I know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time. 
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?

I haven't used a sous vide for anything longer than 3 hours yet, so i couldn't tell you. 

posted by CenterBHSFan

I know ya'll like them, but for me personally I can't see 33 hrs for a roast. You can cook a tender, flavorful roast of that size in about 1/8 of the time. 
So I have to ask, what's the attraction? Honest question - is it using less electricity or just the "neat" part of it?

From the recipe I posted, it explains it pretty well. Basically, I can cook it to the exact temperature I want with no chance of overcooking it or drying it out. And the lengthy cooking time breaks down the connective tissue so it ends up extremely tender. 

Why sous-vide is the BEST way to cook deliciously tender beef roast

It’s simple – the even, slow cooking ensures that your cut of beef NEVER overcooks! The longer you cook the beef, the more tender the meat becomes, without ever overcooking. This also means that the beef is never dry. Making beef roasts in the oven or instant pot certainly yields quicker results, but there’s a high chance that you may end up with unevenly or overcooked meat, resulting in stringy, dry roasts.

You can sous-vide rump roast or chuck roast at medium, medium rare or rare with the help of a sous-vide. The vacuum packing allows the cut of meat to marinate at the same time that it cooks as well!

Right, I get it that the process will make it tender without drying it out. I was just trying to figure out if it was because it was gadgety or you didn't have to keep an eye on things, saving electricity or whatever.  

Mostly ease to prepare and the fact that I can cook stuff perfectly medium-rare every single time.

posted by justincredible

Mostly ease to prepare and the fact that I can cook stuff perfectly medium-rare every single time.

Ok I getcha now. Thanks, I was curious about it. Although I like my beef cooked differently, I have several family members who like rare/med-rare. I might have to look into this as gifts.

Luckily I've converted my wife to a medium-rare person. Growing up her dad liked well-done and would always cook all beef well-done for everyone. My wife didn't actually like eating burgers, steaks, meatloaf, etc, until we got together and she had mine and my mothers cooking.

But definitely consider it for a gift for someone who likes to cook, I cannot recommend it enough. Ours is the Anova 900w with wifi, which allows you to control it from anywhere on your phone.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_1_sspa?s=home-garden&ie=UTF8&qid=1542242303&sr=1-1-spons&keywords=anova+sous+vide+wifi&psc=1

going to try to cook the prime rib in the sous vide this year since I never get a good medium rare in the oven. Plan on using the searzall when it’s done to get the crust. 

How is your searzall? I feel I need some sort of torch for finishing stuff I've done in the sous vide.

I like it. It gets a nice crust and doesn’t take long so the heat doesn’t penetrate too far into the meat. 

It's pricey, but I'm getting kinda sick of finishing stuff in the cast iron skillet. It ends up making a big mess.

posted by kizer permanente

going to try to cook the prime rib in the sous vide this year since I never get a good medium rare in the oven. Plan on using the searzall when it’s done to get the crust. 

If you've got a good inside-to-outside thermometer (has a line that runs from the thermometer to outside display) I'd recommend:

Preheat oven 450°

Seasoning your rib how you usually do it. Put in oven uncovered.

When you get a good, cooked crust on the outside (this step is very important because once the outside is cooked it keeps all the natural juices of the meat inside), turn your temp down to 200°.

Cook low until your thermometer reaches about 200°

I don't do prime rib very often because I only eat the end cuts since I don't like raw looking meat. But over the many years of doing it this way and talking to my chef friends in California,  I've found that this method works every time. I've even done this in an electric roaster and it frees up my oven for other things. 

Just got a pellet smoker due to space constraints at our new condo. Anybody have one? Tips? Advice?  

The price is blurred out in that photo cause I wanted my friends opinion on which of a few smokers was the best and I didn’t want him to factor in price

Walmart actually sent me this cooker and I’m trying to decide whether to return it. They are almost identical 

posted by geeblock

Just got a pellet smoker due to space constraints at our new condo. Anybody have one? Tips? Advice?  

No, but I’m jealous. Looks awesome.

posted by geeblock

Walmart actually sent me this cooker and I’m trying to decide whether to return it. They are almost identical 

Is the cooking area the same? Is it just a newer version? I’ve heard good things about pellet cookers.

Wife got me a homemade ice cream maker for our anniversary.  I've made 1 batch of vanilla from a mix, 1 batch of coffee from scratch, and 1 batch of simple vanilla from scratch.  Pretty damn good.

posted by iclfan2

Is the cooking area the same? Is it just a newer version? I’ve heard good things about pellet cookers.

Yea the gold wanna I think is the 2019 with a better control board. I returned the black one and got the copper one today. I am cooking an 18 pound brisket and 9 pound pork butt tonight. I just did some wings and corn and it works great