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Is it generally okay to sous vide in the heavy duty vacuum sealed pack something like a preseasoned pork loin comes in? Everything I find online is generally negative towards it, but from the same people that think microwaves give you cancer.
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Oct 2, 2014 18:45
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It depends on the plastic. Ziplocs are made from polyethylene, totally safe. Foodsaver bags are made from polyethylene/nylon, also safe. I have no idea what the grocery uses. Do you have something you were about to cook? Does it have a recycling symbol with a number in it?
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Oct 2, 2014 20:17
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i would advise against it because pre seasoned pork loins are overly salty and gross.
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Oct 2, 2014 20:22
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.Z. posted:Why would you think that? One of the purposes of the home version was to provide methods that would be within reasonable reach of a home cook. i.e. Not use equipment that costs thousands of dollars. That was what the original giant set of MC books was for. There are loads of recipes in the original modernist cuisine that you can make at home with not-too-expensive equipment.
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Oct 2, 2014 20:23
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Are there any new things by Anova coming out or should I just order one now?
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Oct 2, 2014 21:55
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The Anova Precision Cooker is coming in a month for $180. If you absolutely have to cook something in October, get the Anova One ($200) That's about it.
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Oct 2, 2014 22:06
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I'll just order the Anova precision cooker then and wait for it. I'd probably be waiting a couple of weeks for international shipping anyway
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Oct 2, 2014 22:16
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Steve Yun posted:The Anova Precision Cooker is coming in a month for $180. The Anova One is now $170 on Amazon -- http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00GT753W8/ Basically it has a stronger heating element, touch screen, but no BLE control via phone. I think the new one has a nicer designed clip as well.
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Oct 2, 2014 22:16
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MrEnigma posted:The Anova One is now $170 on Amazon -- http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00GT753W8/ Stronger element but worse PID implementation. The new one heats faster on most home scenarios. Also it cannot be understated how amazing the new clip is. The new one does take forever to go down in temperature if you need it to, the PID is over dampening the temperature drop.
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Oct 3, 2014 07:29
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Can you adjust the coefficients or tune them in any way? (Without reverse engineering)
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Oct 3, 2014 22:35
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Anova or Sansaire? Looking at regular home cooking, no commercial anything.
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Oct 4, 2014 09:26
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From what owners and reviews have said, either will work just fine and the differences just come down to splitting hairs: Sansaire has a more convenient clip to deal with, the Anova One has a more secure clip, Sansaire looks nicer, Anova One has a sturdy metal skirt, blah blah blah. Question is if you want to wait a month for the Anova Precision, which has smartphone controls.
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Oct 4, 2014 09:38
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I have started doing more complex things sous-vide (see previous posts) and would really like to get an Anova / Nomiku / Sansaire circulator. Being in Europe apparently makes it difficult to buy these, any reliable sources that would ship to Belgium ?
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Oct 4, 2014 10:07
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Is the anova or nomiku as big around as the sansaire? The sansaire seems bulky to me but I haven't seen one of the others in person to compare it to.
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Oct 4, 2014 12:58
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You can see them standing next to each other in Kenji's review: http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html Nomiku looks tiny
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Oct 4, 2014 16:37
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When I got my sansaire I thought it felt cheap, but it has since fallen off the top shelf in my pantry (probably 6 ½ feet or so) and the only thing that happened was the removable cover popped off. Put the cover back on and used it just fine.
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Oct 4, 2014 17:23
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Steve Yun posted:You can see them standing next to each other in Kenji's review: To add to that picture the Anova Precision is a smaller diameter cylinder by about 1cm
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Oct 4, 2014 21:21
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Got my replacement Anova today, firmware is 2.02 now instead of 2.01 of my previous one, anyone know what they added or if there is a place they publish these changes?
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Oct 6, 2014 17:03
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It's hardware and not user-serviceable. Don't worry about firmware.
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Oct 7, 2014 05:06
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CrazyLittle posted:It's hardware and not user-serviceable. Don't worry about firmware. I realize that, and it wasn't a big deal having 2.01 before, but now that I have one with 2.02 was wondering if anyone knew what changed. For instance from 2.0 -> 2.01 (i think) they allowed user self calibration.
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Oct 7, 2014 05:32
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So if my guests want, say, steaks or burgers cooked to different degrees of rareness do I need to have two circulator setups to get it done in a reasonable amount of time, or does the temperature shift fast enough that I can pull out the bags at the lower temperature and hold them and cook the rest at a slightly higher temperature?
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Oct 9, 2014 01:55
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KirbyJ posted:So if my guests want, say, steaks or burgers cooked to different degrees of rareness do I need to have two circulator setups to get it done in a reasonable amount of time, or does the temperature shift fast enough that I can pull out the bags at the lower temperature and hold them and cook the rest at a slightly higher temperature? Cook the highest temp stuff first, then lower the temp for the other stuff and keep everything in there. Ex: 145 degrees for 1 hour for a medium steak, then leave that steak in there and drop temp to 135 for medium rare steaks. Edit:another option is to cook everything the day before to the desired temps, then refrigerate. The day of cooking, set the temp to 120/130 and warm everything up that way.
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Oct 9, 2014 02:05
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quote:Howdy Backers,
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Oct 10, 2014 02:37
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How useful are vacuum sealers or can I get away with the ziploc + water technique and what is the recommended cook book for doing sous vide stuff?
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Oct 10, 2014 08:22
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Dunking a Ziploc in water to squeeze out the air should work fine! I dunno if you really need a cookbook for sous vide, For the most part recipes are A) get these ingredients, B) cook it at this temperature and C) cook it for this long. I just google recipes on the internet.
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Oct 10, 2014 08:50
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 My Searzall actually shipped It's coming from Phoenix.
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Oct 10, 2014 11:16
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Jose posted:How useful are vacuum sealers or can I get away with the ziploc + water technique and what is the recommended cook book for doing sous vide stuff? You can find em really cheap on craigslist! i recommend getting one just for storing food in the freezer, it really makes a difference if you want to store food.
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Oct 10, 2014 17:00
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I wouldn't bother unless you're going to get a chamber sealer, they're too much of a pain in the rear end.
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Oct 10, 2014 17:16
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Hed posted:
Same here. That means both of the kickstarter projects I backed have actually shipped a product. I should probably quit while I'm ahead.
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Oct 10, 2014 19:45
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Mine shipped. Delivery estimated to 10/20 via smartpost  I don't know why I assumed that shipping them to Amazon was going to mean reasonably good shipping speed to the customers, but clearly not.
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Oct 11, 2014 03:15
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EAT THE EGGS RICOLA posted:I wouldn't bother unless you're going to get a chamber sealer, they're too much of a pain in the rear end. Ehh, maybe. It took me a while to figure out how to properly pack poo poo in and seal it, but once I figured that out it seems to have become a useful addition to my kitchen, and for more than just puddling stuff.
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Oct 11, 2014 03:35
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https://www.youtube.com/watch?v=hMb74CgAgt8&feature=youtu.be Dave should use some of that Kickstarter money to buy better pants.
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Oct 11, 2014 06:31
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He already spent that on his Fear & Loathing in Las Vegas glasses.
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Oct 11, 2014 16:53
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Hed posted:He already spent that on his Fear & Loathing in Las Vegas glasses. Fear & Loathing in Las Vegas safety glasses. You never know when meat might fracture or spall and end up in your eye.
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Oct 11, 2014 17:09
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So I have a couple of brand new Lodge pans, will I be able to sear my steaks in a dry 450 degree pan for a minute on each side without it sticking like crazy? It's going to be my first time dealing with both cast iron and sous vide.
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Oct 12, 2014 10:30
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KirbyJ posted:So I have a couple of brand new Lodge pans, will I be able to sear my steaks in a dry 450 degree pan for a minute on each side without it sticking like crazy? It's going to be my first time dealing with both cast iron and sous vide. Cast iron shouldn't stick, sous vide or not. Make sure you take care of them properly (IE don't wash with dish soap) and use a little bit of oil when cooking.
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Oct 12, 2014 10:39
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CrazyLittle posted:Cast iron shouldn't stick, sous vide or not. Make sure you take care of them properly (IE don't wash with dish soap) and use a little bit of oil when cooking.
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Oct 12, 2014 18:24
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Put oil in the pan
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Oct 12, 2014 18:30
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I don't use any oil and steaks don't stick. Need to leave them on a single side without moving for a couple of minutes for them to lift off naturally.
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Oct 12, 2014 21:43
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Mm. Alright, thanks, I'll just use oil since I want to keep my time on each side at a minute or under. I don't know what it is about cast iron. You intelletually know it's a hunk of iron that you have to -work- to abuse and can maintain with minor maintenance. And yet, when you're just getting started you feel like it's a fragile little flower that has to be protected.
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Oct 13, 2014 04:58
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