$50 off with promo code WIFI

http://store.anovaculinary.com/produ...on-cooker-wifi

So I tried this.

I recommend the method, I do NOT recommend their rub. Oh my god that rub was bad. Just this concoction of fake smoke and way way WAY too much salt.

The method is a good one with the brine and the cook at 155 degrees for 24 hours. The cure trick even created a perfect smoke ring. But man, do not use that rub. Use your go-to barbecue rub and just deal with the fact that it's not going to be as heavily smokey as a memphis style brisket would be. The liquid smoke brine imparts some faint smoke flavor and the long slow cook creates a smokey odor that will fool your palate a little anyway.

I scraped the rub off and just used some homemade barbecue sauce I whipped up and it came out surprisingly good for a tiny brisket that would have turned into shoe leather.

In the end, I feel like that cook was made by chemists and people that live on the east coast who clearly don't know what smoked food is supposed to taste like. It damn sure isn't supposed to taste like that ghastly rub they have you slather all over it.

man, that brisket seems like so much work, like more than when I just smoke one...

It's not really; you just make a really basic brine and soak it in that for 3-4 days. Then you vacuum seal it and drop it in a fish tank with the immersion heater on it for 24 hours.

Planning? Yes, it requires more planning. But actual labor? About the same.

The only real stumbling block was that my damn vacuum sealer did a shoddy ass job this time around and it kept losing the seal so I had to use 3 different bags and finally got it under control. Pretty irritating, truth be told.

But really, it's something I'd only recommend if you are either A) wanting a brisket in December and don't want to deal with a smoker in the cold (which is not always much fun) or B) just have a small brisket - those don't smoke for shit. They dry out before they get tender.

OK, boys. Need some ideas. Looking for something creative where sous vide is clearly better than the originak. Also, more than just salt and pepper... Something a little more interesting than that

Have done steak many times. Have done salmon. Not looking for a multiple day cook time but can handle something that takes less than a day.

I trimmed about 2.5 pounds from the pork belly (the other 9 pounds is becoming bacon). I think I'm going to sous vide this in a soy/mirin sauce I found on Serious Eats. Can decide if I want to do the 10-hour version or 72-hour version.

what meat are you fixing

when are you cooking

when does it need to be sreved

72. I always like the longer times with pork.
It makes the meat cut. like butter

The Serious Eats guy says 170 for 10 hours vs. 150 at the longer times. All that really matters is converting the collagen.

Torn.

MOTHER****ER!

Went with the 10 hours, and as I was pulling it out of the stock pot, a hole ruptured in the bottom of the bag and 80 percent of the accumulated marinade/juice went down the drain. ****. I was going to reduce that and make the mayo.

:banghead: :cuss:

Posted in the dinner thread, but a different crew here. So double posting.

Sous vide pork belly slider, mayo, pickles. Crisped under the broiler.

http://images.tapatalk-cdn.com/15/10...e28f5b13e7.jpg

Sous vide creme brulee: https://www.chefsteps.com/activities/creme-brulee

This is happening.

That looks amazing. I made some salmon yesterday. Everything turns out perfect.

What cooking torches do you recommend?

Salmon is one of my favorite things to cook in sous vide! Sooo good.

I have one of these that I pop on a small propane bottle. Works great.

http://smile.amazon.com/Bernzomatic-...nzomatic+torch

Chef Steps getting into the sous vide game with Joule.

https://www.chefsteps.com/joule

<iframe width="560" height="315" src="https://www.youtube.com/embed/yPjm5E5-HOk" frameborder="0" allowfullscreen></iframe>

Anyone try frying an egg on a sidewalk in the south during summer, yet?

How did it turn out?

Haven't made it yet. Tomorrow or Sunday.

Bought the Anova One for 99 bucks the other day. The deal may still be going on.

Nice! That's the Father's Day deal I snagged. I actually prefer the One to the Precision. It moves more water, and I just don't need Bluetooth on my sous vide.

I might make some caramel this weekend.

Like dulce de leche? With the condensed milk? That shit is the bee's knees.

Anyone looking to step into sous vide at the $100 price point: http://anovaculinary.com/2015-holiday-sale/#anovaone

Yes, with a little bit of coarse salt.

I have the custard resting right now.

If this turns out, it will be the easiest creme brûlée that ever happened.

I added a touch of Tahitian vanilla to the base.

In the ice bath now. Looks without opening like they set up well.

Looks,very good

New cooking methods ... sous vide
 

That recipe is perfect as a base. I added a teaspoon of vanilla, and it was only a hint. If you're wanting anything other than a very basic custard, you'll need to dress it up, but the recipe and preparation are perfect. Next time, I'll probably add some orange extract or zest, or a more assertive vanilla. Or some bittersweet chocolate.

But man, this was the easiest creme brûlée I've ever done. Super simple.

My wife got me an Anova for Christmas. Picked up a nice chuck roast, any suggestions and tips for a noob?

Hmmm, never done a chuck before. But with that roast, you'll need to cook for probably 24-48 hours to get it tender.

For your first outing, I'd recommend a nice steak, fish, or chicken. Roast is pretty advanced, simply due to the time to make it tender.

Happy cooking, and looking forward to your contributions to this thread!

I've used mine on 5 preparations this weekend. Salmon and beef short ribs are still my favorite, but everything is consistently very good. I made carrots for the first time today. They were succulent; I've never described carrots that way before. Of course the balsamic reduction helped, but the natural flavor of the carrots was outstanding.

24hr chuck roast

https://lh3.googleusercontent.com/-n...2018.28.39.jpg

I did 1 lb lobster tails for the tailgate yesterday and they were the best damn lobster tails I've ever had.

I made a basic beurre monte sauce and put about 1/3 a cup of it in each pouch. I thought about adding some taragon in there and maybe a little thyme and garlic but at $30/tail, I didn't want to overpower the lobster and that sous vide can be finicky about how far flavors go.

I boiled them for about 30 seconds and took the meat out of the shells so I didn't have to worry about the tails poking through the vacuum seal bag (the shells have those razor edges). I put them in the bath at 133 degrees for about 45 minutes then took them out and dropped them in a cooler full of ice water to stop the cook and transport them to the game.

When the coals got hot, I put a couple of ribeyes over the hottest part of a 2-stage fire and put the tails around the outside at the same time. Since I'd already taken the tails to finished in the sous vide, all I needed to do was get them warm for the sake of serving. I pulled them at the same time as the steaks and by then they'd hit about 110 degrees; plenty warm for taste but not so hot as to diminish the flavor. You could probably go to 120/125 if you prefer but I just don't think it's necessary.

They were friggen perfect. A little bit of spring still (you can make them more tender if you cook them at about 120 but that's a weird texture for lobster) but no rubberyness at all. The beurre monte put just a hint of butter flavor throughout the meat so I didn't have to make any butter to dip them in.

Seriously, it's the only way I'll ever do lobster again - almost completely bulletproof and had I tried to grill tails that size conventionally, the outside would've been rubber before the inside was finished.

I did 72 hours at 130 degrees (IIRC). I'd suggest making a good prime rib style rub, putting it on at the end and finishing over a grill that's either straight coals or if you prefer a harder sear you could use a cast iron skillet on the grill, get it rocket hot and get more surface contact.

Edit: Looks like I cooked at about 132. Start with this post in here and work forward - http://chiefsplanet.com/BB/showthrea...t#post11514721

Looks good.... your impressions? Did you pre- or post-sear?

That sounds outstanding.

My wife's phone has the pictures; I'll try to remember to get them sent and post them.

I kinda want to figure out how to do it with crab now but the meat is just a little too hard to extract; I think i'd have to go with whole crabs and I worry that the bags just wouldn't hold up.

Man. I need to get the hell out of this thread or I'll end up buying one of these.

All that looks/sounds great.

post seared. At 140* it was a higher temp than my preference, but for my first go I was leery to leave it unattended to get a 48hr cook. Next time I'd try lower, maybe 134* for 48hrs. It was amazingly tender, and the part with the fat vein was melt in your mouth. The other half was good, but more like steak tender than prime rib. it also sat way to long waiting for the mushroom sauce to reduce. I don't like that the recipe calls for you to reclaim the mainade and add it to the unused marinade to make the sauce, this requires way to long to reduce while the meat sits.

I just ordered the Polyscience immersion unit. Looking forward to using it.

I tried your recipe. Very good.

https://lh3.googleusercontent.com/-4...2018.37.44.jpg

New cooking methods ... sous vide
 

What kind of salmon, and what temp did you go with? Salmon is one of my favorite things to make sous vide.

I'd forgotten about this. That was a good meal, and I think I have some frozen sockeye at home. May need to make that pineapple relish again.

http://images.tapatalk-cdn.com/16/01...b6e17df038.jpg

farmed Atlantic salmon, 122*. I had read that most preferred farmed salmon at 125* and fresh at 120*. I'd probably try 124* next time.

Sounds about right. Nice job, glad you enjoyed it. :thumb:

Do any of you have the Baldwin cook book? I got it for Christmas and truth be told, I'm a little disappointed in it.

No. But I got Thomas Keller's Under Pressure for Christmas. Aside from being educational and some stellar photography, I can't make much of anything in it. Which makes it basically a coffee table book on sous vide.

More and more people I read have said that Keller's largely full of shit in that book.

Essentially they figure he's lying on all of his temperatures for legal reasons (doesn't want someone to screw up, get sick and get him sued) so you can't trust anything in the book.

Nobody seems to think he's cooking things the way he says he's cooking them in that book, but rather he's taken his recipes and modified them to try to do them w/ more 'USDA' sort of guidelines that make the recipes largely worthless.

Very possibly. Safety, meh. Anything over 130 is pasteurized with enough time, so I don't get too caught up in that. I'm not cooking chicken sous vide to 165, and I'm not cooking pork sous vide to 160, no matter what anyone says.

That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.

I haven't done it for that long, but I have done medium rare chicken. My personal opinion is the texture of chicken is really off-putting 140 and below. My favorite for chicken breast is 145. I haven't done much dark meat sous vide.

either of you have this one? http://www.amazon.com/Modernist-Cook...V22F1KC2B5QBGE

Did burgers for the game. They were awesome, everyone loved them. Was hard to wrap your mind around eating a pink burger though

Huh? I grill up pink burgers all the time.

New cooking methods ... sous vide
 

Wife found some KC strips on sale. Got 'em salted, gonna sous vide then. May wait till Monday, though. I'm supposed to get this Monday.

https://m.youtube.com/watch?v=HS5oW_LNbA8

Just got mine from Amazon. Doing bone in rib eyes with bearnaise sauce tonight. They're about 1.5" thick so I was thinking 133 for 2 hours.

133 is a little warmer than I prefer, that's basically medium, but if they are extra fatty that should work. On rib eyes I like to go 129 for 2-4 hours (don't exceed 4) due to the hire fat content.

I have a rib roast on now.

Warmer than I prefer, too, but that's not "basically medium". Medium is 140. It's still on the rarer side of medium rare.

Thanks. Just got it so I'm going by different recipes.

I got the PolyScience pro and I can see I will need a larger container

New cooking methods ... sous vide
 

After searing you'll be between medium and medium rare. If you want perfect med rare, sous vide to about 128 or 129, then sear for 1-2 minutes per side.

This Searzall thing is ****ing awesome. :rockon:

Was thinking about getting one. SO you like it.

Oh yeah. It helps that I'm a pyro, but pretty stokes so far about it.

Used it on the steaks tonight (was awesome), and on the creme brûlée (was not so awesome, but I think I didn't sugar it enough).

Keep in mind, it only works with a couple of the Bernzomatic heads - the TS4000 and TS8000. I didn't know that going in, so my $75 purchase turned into a $125 purchase when I had to get a new head last minute.

I made some corned beef today. I just took the normal store bought packaged/brined beef from the store. It was amazing, I cooked it at 180 for 10 hours. The texture was perfect, I'll be doing a lot of this.

So if it was sous vide, curious why did you go that hot? You can get that texture without having meat at 180. May take longer, but still.

most of us are chiefs

Huh?

I was going to do 160 for 36 hours, but I decided to do this instead.

http://www.seriouseats.com/2011/03/h...-food-lab.html

I might try a slower cook, but the end of this article is exactly what I experienced. My wife is the bigger fan of corned beef than me and she really liked it.

I'm infusing some cream with chai tea today. Making chai crème brûlée tomorrow.

Trying this tonight:

<iframe width="560" height="315" src="https://www.youtube.com/embed/IVR6w_RFlDs" frameborder="0" allowfullscreen></iframe>

did a fabulous ribeye last night. This was probably the best steak I've had outside a high end steakhouse.

https://scontent.fmci1-2.fna.fbcdn.n...ee&oe=573FF58E

Daaaaaamn.

http://uploads.tapatalk-cdn.com/2016...41c05f4c65.jpg

That looks really good man.

New cooking methods ... sous vide
 

It turned out way better than I expected. Not sure why my expectations were not really high, but the breast meat was maybe the best white meat fried chicken I've had. And the dark meat, while not the best fried chicken ever, was supremely tender and juicy.

I want to try this method with chicken fried steak.

I want to visit FMB for a long weekend and have him cook me breakfast, lunch and dinner everyday.

/no homo.

If you're ever in the Birmingham or Montgomery area, let me know.

Is that an invite to your bed and breakfast?

Otherwise, I don't think I'll ever have any reason to go to Alabama.

Man. I wish I had any reason at all to go down there. Is there any ground for sale down there? Maybe I can farm down there. It would blow my brain up with all the GDUs and precip, but it would be worth it for the food :D