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Mr Executive posted:Got my Anova precision on Friday and immediately used it on some thick sirloin steaks. It worked great. I'm currently doing some chicken breasts, but I have a question. In both cases, it appears as though air has somehow gotten into the bags. It doesn't look like any water has gotten in, and it doesn't look like any of the meat juices have leaked out. Is this just a result of the little remaining post-vacuum air expanding? Also, I'm wondering what you do with the white sludge that comes off the BSCB. Should I just wipe it off with a paper towel? Should I rinse off the chicken breast before using them? It's probably some air pocket that didn't get vacuumed out, you're fine. Wipe off the chicken breasts or rinse, either is fine.
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Dec 28, 2014 21:00
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| # ? Apr 24, 2024 02:57 |
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Last year I got my girlfriend an anova. This year she returned the favor!
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Dec 29, 2014 03:01
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I just gave a friend an Anova. He wants to try some swordfish, which is not a thing I've sous vided before (in fact I've never done any kind of fish). There's been lots of talk of salmon, but swordfish seems pretty different. Any tips?
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Dec 29, 2014 16:55
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Choadmaster posted:I just gave a friend an Anova. He wants to try some swordfish, which is not a thing I've sous vided before (in fact I've never done any kind of fish). There's been lots of talk of salmon, but swordfish seems pretty different. Any tips? I googled it. Suggested times and temps look a lot like salmon.
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Dec 29, 2014 17:54
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Isn't swordfish one of those overfished and filled with mercury fishes?
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Dec 29, 2014 20:34
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http://www.seafoodwatch.org/seafood-recommendations/groups/swordfish It doesn't cover mercury (I assume people with mercury-related risks ought to avoid it, but it's OK for the rest of us in moderation) but it shows several well-managed fisheries.
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Dec 29, 2014 20:55
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What are your favorite things to do with boneless skinless chicken breasts?
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Dec 29, 2014 22:52
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Chicken skewers with a thai peanut sauce are great. Also chicken burgers.
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Dec 29, 2014 22:53
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Phanatic posted:What are your favorite things to do with boneless skinless chicken breasts?
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Dec 29, 2014 23:33
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One of the great things to do with skinless, boneless chicken breasts is to throw them away and never use them for anything ever again. They're the most boring meat.
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Dec 30, 2014 03:54
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a foolish pianist posted:One of the great things to do with skinless, boneless chicken breasts is to throw them away and never use them for anything ever again. They're the most boring meat. Perhaps, but a little salt, pepper, and lemon pepper makes them quite tolerable straight from the puddle.
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Dec 30, 2014 04:44
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a foolish pianist posted:One of the great things to do with skinless, boneless chicken breasts is to throw them away and never use them for anything ever again. They're the most boring meat. Wow what a hot take.  Can I subscribe to your newsletter, good sir?
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Dec 30, 2014 05:52
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Phanatic posted:What are your favorite things to do with boneless skinless chicken breasts? I shred the chicken and add it to a romaine/butter leaf salad with various other veggies and a light oil/lemon juice/shallot/garlic dressing. The chicken stays so moist, and the salad makes a really simple but delicious lunch that's easy to throw together at the office.
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Dec 30, 2014 06:04
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Phanatic posted:What are your favorite things to do with boneless skinless chicken breasts? Bag with some good homemade red chile sauce (or taco sauce if you are lazy). 140F for maybe 30-60 minutes longer than you would to just reach temp. Take out of the water bath and let it cool slightly so you don't burn your hands in the next step. Shred in the bag. It should be tender to just mush around in the bag and shred it all up. Make tacos. The best shredded chicken tacos ever.
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Dec 30, 2014 06:58
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Flash Gordon Ramsay posted:Isn't swordfish one of those overfished and filled with mercury fishes? Swordfish is a huge conservation success story -- everyone who gave a drat stopped eating it for about a decade and with good management, it rebounded. Mercury's an issue as it's an apex predator, but that just means you have to space it out or, if your a woman planning on popping a sprog, skip it. We could do the same thing for most endangered fishes but people don't give a poo poo.
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Dec 30, 2014 16:40
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Test Pattern posted:Swordfish is a huge conservation success story -- everyone who gave a drat stopped eating it for about a decade and with good management, it rebounded. Mercury's an issue as it's an apex predator, but that just means you have to space it out or, if your a woman planning on popping a sprog, skip it. We could do the same thing for most endangered fishes but people don't give a poo poo. Good to know. I haven't had it in probably 20 years. I remember eating it when I was a kid, my mom would get bags of frozen steaks at Costco. I liked it then but looking back I'm sure it was overcooked and probably not that good. But I was going through a pretty serious lemon-pepper phase so I was fine with it.
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Dec 30, 2014 16:52
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I think it was taken off the endangered species list something like 15-20 years ago in fact. I remember just because I saw it pop up on a menu at a restaurant and I ordered it, asked the waiter hey isn't this endangered? And he explained that they just became available a week ago after being taken off the endangered list.
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Dec 30, 2014 18:52
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Finally got a chance to play around with my Anova Precision yesterday and today. Only got to check the temperature stability yesterday (awesome, within 0.1 F of my Thermapen), and today, I used it to vizzle something for the first time. JFC, you fuckers were not kidding about vizzled eggs. Holy loving poo poo.
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Dec 31, 2014 00:20
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I like to take boneless skinless chicken breasts and put them in a crock pot with salsa. The best thing is, you don't even need a sous vide controller, you can let them cook all day. 
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Dec 31, 2014 01:31
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Schpyder posted:Finally got a chance to play around with my Anova Precision yesterday and today. Only got to check the temperature stability yesterday (awesome, within 0.1 F of my Thermapen), and today, I used it to vizzle something for the first time. JFC, you fuckers were not kidding about vizzled eggs. Holy loving poo poo. What time and temp was this, and did you poach them afterwards? I've tried eggs twice so far and while they've been good, they have yet to come out looking as good as yours.
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Dec 31, 2014 02:07
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Mikey Purp posted:What time and temp was this, and did you poach them afterwards? I've tried eggs twice so far and while they've been good, they have yet to come out looking as good as yours. Fresh eggs. The ticket is stupid-fresh eggs. The second you can't separate the loose and tight whites easily is the second vizzling eggs becomes mediocre.
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Dec 31, 2014 02:29
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Test Pattern posted:Fresh eggs. The ticket is stupid-fresh eggs. The second you can't separate the loose and tight whites easily is the second vizzling eggs becomes mediocre. I have had problems even with fresh eggs. I figured the "boil 3 minutes, ice bath to cool, vizzle 62C for an hour" approach would work, but the whites don't set enough and are impossible to peel. I usually have to boil them again to get the whites to set. One time the whites set great but the yolks turned to fudge. Good but not what I was going for.
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Dec 31, 2014 03:24
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Ultimate Mango posted:I have had problems even with fresh eggs. I figured the "boil 3 minutes, ice bath to cool, vizzle 62C for an hour" approach would work, but the whites don't set enough and are impossible to peel. I usually have to boil them again to get the whites to set. One time the whites set great but the yolks turned to fudge. Good but not what I was going for. Yeah, this has been my experience exactly.
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Dec 31, 2014 03:56
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Why boil it? Just dump them in the water. I like to make mine at 65C and those are pretty solid.
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Dec 31, 2014 06:21
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no pictures to post yet but my parents surprised the poo poo out of me and I got an anova for the holidays! they also got me a couple of sizes of cambro bins to use it with. it's a huge upgrade from my ramshackle arduino + crock pot contraption I was using to sous vide on the cheap, i've been making a fuckload of eggs and putting them in sandwiches, salads, and pastas so far. tonight i'm doing chicken breasts to go with my massamun curry, super stoked
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Dec 31, 2014 11:41
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Mikey Purp posted:What time and temp was this, and did you poach them afterwards? I've tried eggs twice so far and while they've been good, they have yet to come out looking as good as yours. Those were the 167F x 13min eggs, no operation afterwards except running under cold water for like 15s to make them easier to handle and peel. From what I read before starting, that gave the exact combo of slightly firmer whites with a still runny, velvety yolk. A lot of the lower temp + longer time sv eggs seem to have much runnier whites than I'd like for the yolk consistency I prefer. Still gonna try a few other options, though. I really wanna make some onsen tamago at some point.
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Dec 31, 2014 15:17
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Finally heard back from Anova, they supposed shipped my pair of IC's on the 2nd, but the tracking never updated beyond "Label Created." New shipment went out Monday, and this time the tracking number is actually showing movement! I should be vizzling Friday! Gonna break it in with some eggs, and I've got a Dry Aged Prime Strip just waiting to take a dip.
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Dec 31, 2014 17:25
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With fresh eggs I usually just puddle for 45 minutes, then break into a slotted spoon to seperate the loose whites and boil/simmer until the whites are firm (30 secs maybe?). With old eggs I lose a lot of whites, but would with a traditional poach regardless.
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Dec 31, 2014 17:50
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I have a 1.5" center cut bone-in pork chop that I want to make today, but when I look online, I see wildly different cook times. Serious Eats claims 45 minutes at 140 for a double thick pork chop cooked to medium, Chef Steps claims 45 minutes at 144 for medium rare, and this chart from Poly Science claims 1 hour 45 minutes at 145 for a 1.75" pork chop to reach temperature at the core and 4 hours 2 minutes for a 1.75" pork chop to be pasteurized to the core. I also checked with a sous vide app that my brother has and it was suggesting around 3 hours to reach core temperature and a little longer to be pasteurized to the core. Needless to say, I'm confused and I am going to wait and wait and cook this for dinner instead of lunch. So my questions are what temperature should I cook a 1.5" pork chop at? Should I cook it until it reaches temperature at the core or pasteurized at the core? And finally how long should I cook it for? Normally this isn't hard to figure out, but I'm seeing such wildly varying cooking times that it is giving me pause.
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Jan 1, 2015 19:51
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I'd just go with reaching temp at core. Unless you punched a bunch of holes to let bacteria into the interior of the pork chop, I don't think you need to bother with pasteurizing all the way to the center.
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Jan 1, 2015 19:57
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I'm reading http://anovaculinary.com/products/anova-precision-cooker They say it can be used in any pot, but obviously I can't use it with a lid. Is the expectation that with the temperature / time so low I won't experience much evaporation?
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Jan 1, 2015 22:19
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For cooks under four hours, evaporation isn't an issue. For multi-day cooks, use plastic wrap / tin foil to make a lid, and check your water level every day or so.
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Jan 1, 2015 22:30
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gently caress, my Anova died today. Thought it was corrosion on the low water sensor but after cleaning that with vinegar, it's still beeping after about a minute. Now the display is acting up too, thinking it might be the electronics. Could it be the condensation from the water? I was going to make those creamy scrambled eggs too 
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Jan 1, 2015 23:29
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Steve Yun posted:I'd just go with reaching temp at core. Unless you punched a bunch of holes to let bacteria into the interior of the pork chop, I don't think you need to bother with pasteurizing all the way to the center. Thank you for the response. I'll go with reaching temperature at core and will follow the Polyscience time of 1 hour 45 minutes and maybe let it cook 15-30 minutes longer to get a little more tender. Out of curiosity, when you guys cook steaks sous vide do you put them out for an hour to get to room temperature like you would if you were grilling or does that not matter as much with sous vide?
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Jan 2, 2015 01:20
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Which model of the Anova is the best to buy? I don't care about the $20 price difference.
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Jan 2, 2015 01:39
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I did some radical, delicious steaks and hot wings last night for dinner. I had the leftover grease from cooking my carbonara (basically onion, garlic and mushroom infused bacon fat) and so I got this super hot and seared steaks that were done at 58C in the sous vide in it. Absolutely phenomenal, great crust, tender throughout, just brilliant. Hot wings weren't sous vide but IMVHO you could sous vide the wings to cook them through, then dry the outside and do them. I coated mine in potato starch and paprika, fried them, and coated them in my buffalo sauce which is basically 250g butter, 300ml franks red hot, a small bottle of tabasco, and half a bottle each of tepatio and Cholula which gave it something of a smokey heat. Brilliant. Oh and brown sugar
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Jan 2, 2015 03:05
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[redacted]
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Jan 2, 2015 04:05
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Aniki posted:Thank you for the response. I'll go with reaching temperature at core and will follow the Polyscience time of 1 hour 45 minutes and maybe let it cook 15-30 minutes longer to get a little more tender. Doesn't matter. However Aniki posted:Out of curiosity, when you guys cook steaks sous vide do you put them out for an hour to get to room temperature like you would if you were grilling or does that not matter as much with sous vide?
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Jan 2, 2015 10:14
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Tonight is guys night, so that means, steak, bourbon, brussel sprouts, mashed potato, and caesar salad. I'm going to be picking up a couple of nice steaks (torn on strip/tbone vs ribeye) and debating using the umamai booster from Modernist. Ingredients: 3 tbsp. soy sauce 1 tsp. MSG (freaked out? Don’t be) 3 tbsp. fish sauce 1 tbsp. Worcestershire sauce 1 tbsp. roasted garlic, minced 1 tbsp. blue cheese ½ tsp. anchovy paste Combine all ingredients and blend until smooth. To season, divide the marinade among the bags, add the steak, and vacuum seal using your preferred method. This can be done just before cooking. I figure that, then two-ish hours at 129.6 for a nice medium rare while i make the potatoes ahead of time for re-heating. Has anyone tried the above booster? Does it interfere with any finishing flavors like a compound/regular butter? Can you make a killer pan sauce out of it after the puddle? Has anyone compared sear then puddle vs puddle then sear? Is it worth doing backwards?
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Jan 2, 2015 15:52
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| # ? Apr 24, 2024 02:57 |
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toplitzin posted:Tonight is guys night, so that means, steak, bourbon, brussel sprouts, mashed potato, and caesar salad. Yep, a couple of weeks back I did two bone in rib eyes, one marinated in the umami booster for 24 hours, the other done traditionally with a presear. People liked the umami steak better, although both were delicious. It is definitely a noticeable flavor, but not overpowering. If I were going to use it with an add'l accoutrement I'd probably stick with something complimentary like blue cheese, sautéed mushrooms etc. We also found that a presear is not really worth it, as there wasn't any noticeable difference from others I've done in the past.
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Jan 2, 2015 16:16
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