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I just made sous vide duck confit a l'orange recently. Just tossed some salt, sugar, orange zest and thyme in a blender and pureed it, then smeared it on my duck legs and left it to cure for a few days. Washed the salt off, popped it in a bag with a couple tablespoons of duck fat, and vizzled for 12 hours at 167* F. Pretty fantastic. Frankly I'm just going crazy experimenting with it right now. I'm gonna do a whole pig heart next: stuffing the thing with a saute of bacon, onions, fresh thyme, carrots, and crushed garlic, and gonna do it at 130* F overnight just to see what happens. BTW sounds silly, but I really recommend finding a few good, smooth river rocks. When I double-bag my meat for overnight sous vides, I just chuck a couple rocks in the second bag to help weigh it down and fully immerse it.
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May 5, 2014 06:06
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| # ? Apr 24, 2024 21:24 |
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Silly question, but for container depth, are you guys resting the immersion circulators on the bottom directly, or raising it up? I have a Sansaire and have been keeling it off the bottom, but it means a pretty deep pot to use.
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May 5, 2014 13:52
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cheezit posted:Silly question, but for container depth, are you guys resting the immersion circulators on the bottom directly, or raising it up? I have a Sansaire and have been keeling it off the bottom, but it means a pretty deep pot to use. I've ended up using my huge stock pot for everything. It works fine, but because I'm using so much water it takes forever to heat up.
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May 5, 2014 14:09
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No Wave posted:My favorites are beef cheek for long cook time (72 hours at 142) and ribeye for short cook time (133 to core). The nice part is that everything comes out pretty well. How did you season and serve the beef cheek? I think I might do that next.
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May 5, 2014 14:15
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cheezit posted:Silly question, but for container depth, are you guys resting the immersion circulators on the bottom directly, or raising it up? I have a Sansaire and have been keeling it off the bottom, but it means a pretty deep pot to use. I used to rest the Sansaire on a steamer rack when I was using a shorter pot.
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May 5, 2014 14:29
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On a Cambro the wall is tilted out enough that clipping the Sansaire to it and letting it rest on the bottom works fine for me.
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May 5, 2014 15:03
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Random Hero posted:How did you season and serve the beef cheek? I think I might do that next.
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May 5, 2014 17:09
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No Wave posted:Just salt beforehand, serve with a puree (celery root with lemon is my favorite), carrots, maybe leeks. It'll taste like really rich beef stew meat. Don't have to do anything too fancy with something that flavorful. Thanks. How would you describe the consistency after cooking it at that temp and duration?
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May 5, 2014 19:24
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Random Hero posted:Thanks. How would you describe the consistency after cooking it at that temp and duration?
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May 5, 2014 22:06
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Ah, a steamer rack, don't know why I didn't think of that. I was worried about starving it. Thanks!
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May 5, 2014 23:21
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WhiteHowler posted:I've ended up using my huge stock pot for everything. It works fine, but because I'm using so much water it takes forever to heat up. ...use hot water?
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May 6, 2014 04:20
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BrosephofArimathea posted:...use hot water? Exactly, all the hubbub about not cooking with hot water doesn't apply when the water never actually touches the food.
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May 6, 2014 13:52
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Hey goons, Anova is working on a new cooker. It's only 99$ including (worldwide) shipping now. https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip
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May 6, 2014 14:26
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Jeoh posted:Hey goons, Anova is working on a new cooker. It's only 99$ including (worldwide) shipping now. You fuckers better hurry, too - the $99 slot only has 1000 spots, 600 of which are left. A full 50 were taken up just in the time it took me to back it!
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May 6, 2014 14:42
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Just got one. This is the first Kickstarter that I've ever contributed to, but I'm kinda excited about this gizmo.
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May 6, 2014 14:52
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I've got a beautiful flank steak in the puddle at 131 right now for fajitas tonight. Going to toss it on the grill after chilling it down a little bit, and am looking for ideas for a glaze of some sort. Was thinking just a little canola oil, lime juice, salt and pepper. Anything else? Maybe a little bit of honey, or would that be too likely to burn really quickly on the super hot grill?
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May 6, 2014 16:02
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If I didn't have an anova already, I'd be all over that kick starter. I just can't justify having two machines since I only cook for two people.
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May 6, 2014 16:04
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The Midniter posted:You fuckers better hurry, too - the $99 slot only has 1000 spots, 600 of which are left. A full 50 were taken up just in the time it took me to back it! Gone. edit: hrm, new bells and whistles are all nice, the new interface is nice, but I can't help but think that the 20% heating power drop alone would justify the 20% price drop of the end product. I feel pre-gypped. At $129 it's not that bad a deal, at the end price though... deimos fucked around with this message at 16:10 on May 6, 2014 |
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May 6, 2014 16:06
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deimos posted:Gone. For what it's worth, the guy on Serious Eats says: quote:The older model used a 1,000W heater to heat water, while this one has been downsized to an 800W heater. But better programming in its fuzzy logic means that it heats almost as quickly to a set temp as the older model. I timed it heating 1.5 gallons (5.5 liters) of water from a 77°F (25°C) tap to ready-to-cook 140°F (60°C) in just over 16 minutes. That ain't bad! I don't know how long it takes with the current model but that doesn't seem terrible.
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May 6, 2014 16:18
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I got in on the $129 price with 100/1000 spots left, but now they just added $135, $139, $145, and $149 tiers. Haha, marketing. edit: 500 spots just disappeared in the last 10 minutes. It's burned halfway through the $135 tier Steve Yun fucked around with this message at 16:53 on May 6, 2014 |
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May 6, 2014 16:42
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Steve Yun posted:I got in on the $129 price with 100/1000 spots left, but now they just added a $135 tier and $139 tier I have the first Anova and just got in on the $129 round for this. I will either keep both or gift one of them.
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May 6, 2014 16:43
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Might be worth gambling on the $229 tier which includes a prototype unit plus a retail unit. If the proto keeps working that's a good deal.
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May 6, 2014 16:54
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Got on it as well, I have been meaning to pick up an Anova. It looks like an upgraded (feature wise) and cheaper version of the existing Anova rather than a cheaper version with less power, hopefully that is the case.
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May 6, 2014 17:24
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Jeoh posted:Hey goons, Anova is working on a new cooker. It's only 99$ including (worldwide) shipping now. Damnit I didn't see the article up on Serious Eats until now - just jumped in at the $135 price point but man $99 would have been so much better.
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May 6, 2014 17:32
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Holy poo poo that article on SE has this picture:   
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May 6, 2014 17:38
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The height-adjustable clamp alone seems like a huge improvement. It also looks like the display is a lot easier to read than on the Anova 1.
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May 6, 2014 17:53
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Why does Anova need to go through kickstarter exactly ? Aren't they a pretty established lab equipment company ? Guess it brings them more dough...
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May 6, 2014 18:57
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Any updates on the searzall?
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May 6, 2014 18:59
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deimos posted:Holy poo poo that article on SE has this picture: Finally I can get a perfectly sous vide'd meatball.
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May 6, 2014 19:07
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The container size limitation is my only significant issue with the original Anova, and the adjustable clamp looks like it solves this rather handily. I wouldn't mind the smaller size and lower weight. I'm not sure how I feel about the cheaper construction ( Every time I see app integration touted as a major feature, I wonder about future support. The only thing that interests me right now is getting an alert when the bath is up to temperature. The original Anova doesn't even have an audible alert, so you have to keep checking, which is a significant design oversight, IMO. Spatule posted:Why does Anova need to go through kickstarter exactly ? Aren't they a pretty established lab equipment company ? Guess it brings them more dough... It's becoming increasingly common for well-established companies to drum up funding for new products or product revisions on Kickstarter instead of going through traditional financing. Make of that what you will, I suppose. Bob_McBob fucked around with this message at 19:36 on May 6, 2014 |
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May 6, 2014 19:31
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Bob_McBob posted:It's becoming increasingly common for well-established companies to drum up funding for new products or product revisions on Kickstarter instead of going through traditional financing. Make of that what you will, I suppose. It's market penetration research, free marketing and tooling financing with practically zero risk to the company, win win. It's specially the case for this Anova, most/all the research is done, there are several working prototypes (enough to ship around for testing to people in the industry and drum up support) and it's from a well established company. And Jeff is a cool guy that answers my emails:  
deimos fucked around with this message at 20:15 on May 6, 2014 |
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May 6, 2014 20:13
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Bob_McBob posted:The container size limitation is my only significant issue with the original Anova, and the adjustable clamp looks like it solves this rather handily. I wouldn't mind the smaller size and lower weight. I'm not sure how I feel about the cheaper construction ( There's also the possibility of it actually increasing total sales by creating urgency with the early bird tiers. If the thing just came out I'm sure quite a few people would put it off for later and maybe even end up forgetting to buy it. With a kickstarter you know roughly how many you need to produce, whereas with just manufacturing and selling traditionally you have a much cloudier guess to make.
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May 6, 2014 20:16
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Or the cynical view that you want to pump up your books and build excitement for a big payday when someone acquires you. Maybe Facebook wants to get in on sous vide, lol.
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May 6, 2014 20:18
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Crazy. They've already raised $360k. Let's get some stretch goals! Bright neon colors! Programmable LED lightshows! Laser-etched engravings!
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May 6, 2014 20:19
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The Midniter posted:Crazy. They've already raised $360k. Let's get some stretch goals! Bright neon colors! Programmable LED lightshows! Laser-etched engravings! They've raised $360K in 12 hours. Let that sink in.
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May 6, 2014 20:26
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My question is how many of those people are getting their second sous vide machine
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May 6, 2014 20:56
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It's my first Kickstarter and first sous vide machine. Now I just gotta look for a good vacuum. Else I'll just make eggs every day 
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May 6, 2014 21:04
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Steve Yun posted:My question is how many of those people are getting their second sous vide machine I went with the Hacker kit, which will be my 2nd and 3rd jacuzzis. I've wanted at least a 2nd for a while as my gf doesn't eat beef or pork and I wanted to be able to cook more than one thing, at different temperatures, at the same time. I've done the cook-the-chicken-first-lower-temp-cook-beef thing before, and it works well, but... yeah, I just wanted to be able to do two different temps at the same time. With the 3rd, I'll be able to do carrots or whatever for side dishes simultaneously as well. I really like the idea of the smaller pot size being an option. For re-heating pre-cooked stuff it'll be much easier than doing the whole big pot again. I just hope 1) the prototype they have includes some way of updating the firmware and 2) that it works for a good long time.
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May 6, 2014 21:05
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Steve Yun posted:My question is how many of those people are getting their second sous vide machine 4th and 5th here, although I gifted my Sansaire.
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May 6, 2014 21:19
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Is there tax applied to these or no? Cause if that's the case it's still a bargain at $145 right now. Free shipping to anywhere in the world!
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May 6, 2014 23:53
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