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I just downloaded the app.

What are you doing first?

If anyone is in the market, cheap sealer here.

https://www.amazon.com//FoodSaver-Va...2d9f3c020709f3

Steaks for sure.

Thoughts on torch searing? Anybody try this method?

I do it on some things or specifically to sear a fat cap, but generally prefer cast iron or grill searing.

I think you lack the mental capacity to be trusted with an open flame.

I think you are determined to burn down your house.

There's two.

I have not.

Dinny

The best thing my Searzall does is melt cheese. It's a goddamn master at melting and perfectly blistering cheese.

Open flame didn't cause the fire, hours of smoldering.......dick

I bought a torch for searing, but I find that cast iron works better. You can add butter and seasoning to it before the searing.

I also recently made a leg of lamb in my sous vide. I cooked it at 134 degrees for 14 hours. It turned out spectacular. I'll be making it again for part of our Christmas dinner.

I did my turkey sous vide, following the Chep Steps plan. Turned out great.

a $75 cheese melter. :hmmm:

I use it for a lot else. But it's really great at cheese.

whats the difference between this method and "traditional"? I'm a noobie when it coems to complicated or advanced techniques

Start here: http://www.chiefsplanet.com/BB/showp...1&postcount=16

New cooking methods ... sous vide
 

I snagged one of those pork loins at Costco Inmem posted in another thread ($1.79/pound plus $8 off). Quartered it today and put one of the roasts in the sous vide with some garlic, rosemary, and shallots. I've got some garden green beans in the freezer, so that's dinner tonight.

My Raiders tailgate is going to incorporate Sous Vide.

I always try to do a tri-tip for the Oakland game and it usually requires smoking ahead of time. So this time I'm going to try some combination of these:

http://www.seriouseats.com/2016/08/f...q-brisket.html

http://www.simplyrecipes.com/recipes...style_tri_tip/

I'm going to skip the rub from the sous vide recipe and just put in a little of the prague powder and liquid smoke to give it a little of the smoke flavor and the ring. I'll cook that for 48 hours at 130 then take it to the game. I'll pat it down with the santa maria rub and then blast it over oak charcoal before the game to get a crust and some flavor/warmth to the outside.

I'm cautiously optimistic; I can't figure out why it wouldn't work.

New cooking methods ... sous vide
 

Far from my best plating, but it tastes good. Prepared the peas with a shallot/garlic/white wine sauce. The compound butter on the pork is rosemary/garlic.

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Got my anova yesterday, no longer need to regulate the temp on the crock pot, should allow for cooking of bigger stuffs. Got the wifi version with the 900w heating element.

Your pic is upside down

And it has ****ing peas in it.

Wife bought me a Joule sous vide machine for Xmas. Since I'm stuck in the house tomorrow with this stupid broken ankle, I going to try some bone-in pork chops.

I really wanted to sous vide a prime rib for Christmas. I have 12 people coming over so I got a 4 rib chuck end prime rib but it is too big to fit in the largest FoodSaver bags. I tried to seal some 2 gallon zip lock bags but that didn't work. I guess i will have to roast the prime rib but anybody know of FoodSaver bags larger than 11"? I figure if I can get a large enough bag I can seal part of the closing and then turn it and vacuum from the unsealed portion.

Cut the roast into 2-rib sections?

Welcome to the club! Sous vide pork is really good!

I bought a whole tenderloin and had to cut it in half. Should be great.

I wound up doing that but I was hoping to avoid it. I like the look of one big roast. Ah well. First world problems.

I'll give an update

Got an Anova for Christmas yesterday, tried it for first time tonight on sirlion and it was delish.

We're doing a 5 bone, 13 lber in the foodsaver pleated bags. Ever look into those?

All I could find was the 11" wide rolls which wouldn't handle the whole roast. I cut it in half and put it at 132.5 for 8 hours. I seasoned it ahead of time nad put raw onion slices and rosemary sprigs with it. Truly spectacular.

For good "ends", I turned the oven to 500 and put on the convection fan for 15 minutes. I have a Wolf 6 burner stove so my convection does a great job. I got a good crust but the inside was medium rare. Made Stilton butter and a pepper game sauce for toppings and served with a 2000 chateau pichon longueville comtesse de lalande. Truly spectacular. Great Christmas dinner.

On sale today:

https://www.amazon.com/Anova-Culinar...16%5Bb%7Cdeals

Forgot that I posted about this.

It came out pretty well. I set it to 125 and when I pulled it the internal temp was 124. That's a little bit low; gave it some stringiness that I'd rather not have. Remember that a roast cooked sous vide won't climb like a normal roast so it never got higher than the 124.

We put it in a big pizza oven that my father in law got a little...uh...overzealous with the fuel on. The internal temperature of the oven pegged the IR thermometer. The IR thermometer goes up to 1400 degrees. So we don't know how much too high it was, but 'at least 600 degrees too high' is the answer.

And since the oven's a massive stone model, it would've literally taken 8 hours to get the temperature down to managable so we made due with what we had. Every bit of herb in the rib coating just flash scorched but salt is so damn sturdy that it never burned so the flavor was still fine. We were just never able to render the fat on the outside to get the nice crust because the thing would've gone molten if we left it in there for more than the 52 seconds we were able to leave it in before we decided that 'briquette' wasn't a good look.

So the Sous Vide part worked great and the entire roast was the same temperature, it was just a little more to the rare side of medium rare.

Next year we'll try again and set the cooker at about 128 and try to get the full 24 hours in the bath (we only did about 20 this time). I'll also have to convince my father in law that perhaps he doesn't need to load a full cord of wood into his oven this time around...

When you make a steak on the Sous Vide do you put it in the water bath before or after you sear it?

I've always cooked it then seared it, it seams like the texture on the outside might not be as good searing it first.

I go after. I've heard of before and after. Would do just before.

Anova on sale for $109, if anyone's on the fence.

https://www.amazon.com/gp/product/B0...=ATVPDKIKX0DER

I made cheesecake in the sous vide. It's not as good as the one my wife makes traditionally, but it's a damn good (and super easy/lazy) cheesecake that will definitely work in a pinch.

https://www.chefsteps.com/activities...omb-cheesecake

Cut a hole in a perfectly good cooler today. https://uploads.tapatalk-cdn.com/201...83bb12ede4.jpg

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So...... whatcha makin'?

I did a pork loin I had in the freezer today. Spiced it up really good with a jerk blend I use on chicken occasionally, pre-seared it, and put a little butter in with it. I'll finish it probably Wednesday for dinner.

We are doing a teriyaki pork tender loin tonight, don't need all the room in the cooler for it but using it anyway to test it out. Came up to temp pretty quick. The main reason I wanted to do the cooler was for longer cooks where evaporation becomes an issue.

I'm throwing around the idea of a brisket, would probably smoke for a bit then vacuum seal, then finish in the oven super hot to make the bark.

Now that I don't have to worry about evaporation what are some longer cooks you would recommend? Bacon is something I've yet to try.

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Pork belly. Short ribs. Roast.

Short ribs are one of my favorites, much better than any restaurant version I've tried.

This. Beef short ribs with kalbi marinade in the sous vide are spectacular. O thing else I'll be thrm as tender and juicy as the sous vide.

New circulator from Anova.
https://anovaculinary.com/nano/

Doesn't sound like there is anything vastly different enough to replace your old one with this.

Bump for easy access on Tapatalk.

Heating element went out on the anova tonight. Luckily it's still under warranty. So had to rig this up to cook dinner. https://uploads.tapatalk-cdn.com/201...a4bb04ea4a.jpg

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Well after my home-made rig started giving me spotty temperature readings (and rotted the hell out of a couple of steaks in the process by sitting the bath at 127 on a 48 hr cook; don't ask - this cow is just tough as shit), I bought a real one.

The compact design and more powerful heating coils convinced me to spring for the Joule over the Anova. The magnet foot that lets me just stick it in the center of a cast iron pot was also very attractive given that all my cookware is induction capable anyway (and thus magnetic).

I still have no interest in trying sous vide. Any more there are few things I will spend time cooking. I'm all about cooking hot and fast.

What can convince me that adding this extra step and extra prep is worth it?

I have the Joule. I love the app and all the recipes that come with it. The beef short rib recipe on the app is killer.

WiFi access.

So you wake up in the morning, throw a couple frozen pork chops in a water bath filled with ice water and drop your Joule in.

At noon, you log into the Joule, turn it on, set it and cook the chops from anywhere that has internet access.

When you get home, you pull the chops out of the bags, sear them and serve them. Dinner on the player in 4 minutes.

A filet only takes an hour, that is time you would spend on side dishes anyway. The extra time for sous vide isn't active time, you can do whatever you want. The results are definitely worth it.

That's one way to do it, sure. but that's not what he was asking - he was asking for quick applications. if you want to come home and have green beans and Apple sauce with a prefect pork chop on a Tuesday, you can have that ready to plate in 10 minutes from when you walked in the door using sous vide.

I was one of the first to pre-order an Anova Nano, and got it for $70, so I am quite looking forward to this.

I don't like to leave kitchen utensils running when I am not home. Whether it is a potential fire hazard or not.

{shrug}

Aight. If you're after speed and heat, this ain't for you. Sous vide is precision and to take advantage of it is more about planning.

I've never seen a problem in leaving one on; I can't see it as being any more dangerous than a ceiling fan when you get right down to it.

Oh, I know it's silly.

I definitely am all about hot and fast. Before I would put in another oven, I would seriously consider putting in a 90-100,000 BTU Wok range in it's place.

7000btu
https://itempics-tigerchef.netdna-ss...484_xlarge.jpg


In one of my old houses I built a kitchen island w built in 6 burner gas cooktop /w 3/16 plate steel 42" griddle along with a big ass exhaust fan that handled both cooktops. I made a half ass cabinet from scrap wood w/plywood panels, no doors, fugly!

The hole for the cooktop got tiled along with the top. The cooktop sat perfectly about 3/4' below the finished tile. It looked great yet Wifey didn't say anything nice...

I then measured the area for the griddle and subtracted 1/2" off both sides and 1" off the depth to allow for heat release.(Knobs melt, hands burn metal warps). After prepping and painting the sides and bottom, it was ready to season it

6 rounds of getting it smoking hot and wiping it down with oil had smoke bellowing (FMB's wife was bitching about the fire alarms going off) and it was ready to cook.

I never looked back it cooked like a piece of glass easy to clean no matter what I cooked.

After i trimmed out the sides, I caught her showing it to her friends and cooking bacon, sausage, fried and scrambled eggs and pancakes for a sleep over all once.

I took the unit when we spit, left the cabinet....She wanted the hot tub.

Monoprice Sous Vide 48 bucks shipped looks like a rebadged anovo.

https://www.monoprice.com/product?c_...ls+LLC-1122587

https://images.monoprice.com/product...ges/215942.jpg

Cross posting this for the sous vide crowd.

I used my sous vide for the first time on Friday with some bone-in ribeyes. I seared them off in cast iron. I thought the steak was tender and flavorful but can understand how ribeye might not be as ideal for sous vide as other cuts and proteins. I've got some chicken I'm going to try next with some different marinades.

I did really enjoy the ease and control it provided though.

New cooking methods ... sous vide
 

Chicken breast at 140-145 is the bee’s knees.

This morning’s experiment: baked potato.

Holy crap, that worked amazingly. Bagged the potato whole, cooked at 190F for a couple hours. Pulled it out of the bag, ribbed with oil and salt, popped in the air fryer for about 5 minutes to crisp the skin.

This thing is melt in your mouth. Almost like mashed potatoes inside a potato skin.

Do you sear before the bag? I normally do that after but I wonder if before and after would be much different.

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I usually do after.

That is a great idea. If you want steak and potatoes, do you think it would be bad for potatoes to wait while you sous vide the steaks? That is, sous vide the potatoes, then sous vide the steaks and air fry the potatoes after the 1-1.5 hours to sous vide the steaks?

This summer my sous vide project will be halibut. I’ll post about it.

New cooking methods ... sous vide
 

No idea. I imagine the potatoes would heat well in a hot oven to crisp the skin, even if they’re only lukewarm.

This is why should have 2 sous vides!

I really enjoy sous vide burgers. You can get ground sirloin, cook them at 130 degrees and they turn out amazing. I like to let them rest a little on some paper towels before searing in my cast iron skillet.

The daughter gave us a sous vide for Christmas but we haven't used it yet.

Why?

Families often exchange tangible items valued by other family members to commemorate the earthly birth of their religion's savior.

New cooking methods ... sous vide
 

Har.

Wife loves those egg cups.

No good reason. I watched my SIL make baby backs with it. He took a beer cooler and fitted it to hold the heater thingy. He 'cooked' them for what seemed like 2 days and then put them on the grill. They were awesome, although I'd take my smoker version first.

My biggest problem is what to use as the vessel. My biggest pot is a 9Q le creuset dutch oven. I usually do chicken for enchiladas in my pressure cooker but would like to try the sous vide method once.

Having trouble finding the post about egg cups you're referencing. I'm intrigued FMB! Intrigued!

Chicken thigh skin-on - even better! Cook that puppy in sous vide, then sear skin only until it's crisp (push down with spatula). I've never had skin so perfect & crisp.

It's in the 'What's for Dinner' thread, but you can just google 'Starbucks egg cup recipe.' There's tons of them out there, basically an omelette in a Mason jar and cooked in a Sous Vide, InstaPot or pressure cooker.

http://chiefsplanet.com/bb/showpost....ostcount=11815

I'm amazed at how many of you are using a Sous Vide. :clap:

I know of no one personally using one. :hmmm:

I think a lot of people don't understand them. They don't see a need for them till they try something made with one.

Trying out Joule’s short ribs recipe. Dinner tomorrow, boneless short ribs 24-hour sous vide, and probably baked potatoes.

I’m very interested to hear how this turns out. I’ve done the 72 hour short ribs and really enjoyed them.