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Sous Vide cooking

Old 06-09-2015, 07:48 AM
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Default Sous Vide cooking

Anova has $50 off for father's day right now on their website. That brings their price down to 129 with free shipping. I just ordered one. I've always wanted to try sous vide, but never wanted to spend the money. Looks like they're getting pretty reasonable.


here's the website.... hope it doesn't make me a

http://anovaculinary.com/anova-precision-cooker/
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Old 06-09-2015, 07:55 AM
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Did you buy the father to be one for their reveal party?

John
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Old 06-09-2015, 08:52 AM
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Originally Posted by jtburf View Post
Did you buy the father to be one for their reveal party?

John
hah, you've been waiting a while to make that reference, huh?
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Old 06-09-2015, 09:34 AM
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I purchased one earlier in the year, not that model or make but the same general water immersion heater

does a great job on all kinds of food, chicken breasts, lean beef or venison

cool thing to fool around with, and great for a party, heat up 6 bags with fillet mignon in them

keep them at 120 degrees, they can stay there forever, then sear on a very hot grill, 10 sec per side. makes cooking for a group easy
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Old 06-09-2015, 09:59 AM
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WTH are you clowns talking about?
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Old 06-09-2015, 10:05 AM
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Originally Posted by spraynet 1 View Post
WTH are you clowns talking about?
Clowns??

http://en.wikipedia.org/wiki/Sous-vide

there is a separate thread in the food/recipe section on here.
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Old 06-09-2015, 10:56 AM
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Originally Posted by the dog View Post
I purchased one earlier in the year, not that model or make but the same general water immersion heater

does a great job on all kinds of food, chicken breasts, lean beef or venison

cool thing to fool around with, and great for a party, heat up 6 bags with fillet mignon in them

keep them at 120 degrees, they can stay there forever, then sear on a very hot grill, 10 sec per side. makes cooking for a group eas
y
This is exactly what I plan to do with it. Well, I'll probably sear in a cast iron skillet... but close enough
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Old 06-09-2015, 11:05 AM
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My fishing buddies got me a gift card for a local steakhouse and they have a progression of NY strip (wet aged, prime, and dry aged all cooked medium rare via sous vide. I can't wait to try it this Saturday.

Anova looks interesting. I like the idea for parties as it is always a pain to cook for a large group of people.
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Old 06-09-2015, 11:48 AM
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Thanks for the lesson, but no thanks on the method! I'll take my fire chared grilled ribeye over a steam cooked piece of meat ANY DAY!
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Old 06-09-2015, 12:41 PM
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Originally Posted by spraynet 1 View Post
Thanks for the lesson, but no thanks on the method! I'll take my fire chared grilled ribeye over a steam cooked piece of meat ANY DAY!
you just don't get it. it's not steamed. It's cooked to perfection then charred afterwards. The meat is vac sealed, no water or "steam" can get to it.
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Old 06-09-2015, 12:46 PM
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Originally Posted by spraynet 1 View Post
Thanks for the lesson, but no thanks on the method! I'll take my fire chared grilled ribeye over a steam cooked piece of meat ANY DAY!
Don't knock it til ya try it. Plus you still have to put a crisp on the outside. Get your coals as hot as you can and put the grate an inch over the top. 30 seconds each side; and you're in business.

Try the reverse sear method sometime. You won't have to spend 130 bucks and it's a similar idea.

By the way, that ribeye you love so much would be a lot more tender if you slowed down the cooking process; and actually allowed the marbling to penetrate the muscle fibers.
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Old 06-09-2015, 12:50 PM
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fish and a lot of other things are killer made with this method.
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Old 06-09-2015, 01:00 PM
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Ordered one. Looking forward to trying it out.
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Old 06-09-2015, 02:14 PM
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Originally Posted by the dog View Post
keep them at 120 degrees, they can stay there forever,
Serious question. Isn't the "danger zone' between 40 and 140?
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Old 06-09-2015, 02:21 PM
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Originally Posted by Shag View Post
Serious question. Isn't the "danger zone' between 40 and 140?
Generally yes. However the food is sealed inside a vacuum pack bag and immersed in water to heat it. It is hard for food bacteria to flourish in an airless environment.
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Old 06-09-2015, 02:34 PM
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Originally Posted by Shag View Post
Serious question. Isn't the "danger zone' between 40 and 140?
Shag,
this may explain it some more. Doesn't appear to be an issue in this type of cooking.

http://cooking.stackexchange.com/que...c-in-sous-vide
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Old 06-09-2015, 04:24 PM
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Originally Posted by txj33p View Post
Generally yes. However the food is sealed inside a vacuum pack bag and immersed in water to heat it. It is hard for food bacteria to flourish in an airless environment.
Originally Posted by Boataholic View Post
Shag,
this may explain it some more. Doesn't appear to be an issue in this type of cooking.

http://cooking.stackexchange.com/que...c-in-sous-vide
I learn something new every day. Thanks guys!
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Old 06-09-2015, 04:37 PM
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I personally like to KISS when I cook so I haven't gotten into the sous vide, however one of the best steaks I have ever eaten was done with a "stove top" sous vide and it was held at 115-120 for a few hours before cooked on a screaming hot egg.

It was prime rib eye and absolutely delicious.
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Old 06-09-2015, 08:11 PM
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We've started a new deal for the upcoming Father's day!

Simply enter the code LUVDAD at the checkout and you'll receive $50 off your order!
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Old 06-10-2015, 05:04 AM
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Originally Posted by Shag View Post
Serious question. Isn't the "danger zone' between 40 and 140?
if you keep it in the immersion heater at 120 degrees, after searing it will be at 125-130

perfectly medium rare , edge to edge with a charred outer layer

take a steak to 140 + it will be over cooked for me

not so good with high fat content beef, not for me anyway, I do my rib eyes on a wood fired grill. fire melts a lot of the fat.

low fat cuts of beef or venison are the best

I still have to try some pork ribs, immerse at 165 degrees for 24 hrs then finish on the grill
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