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Ordering an Anova most likely this month, and I was wondering if it would be worthwhile to go ahead and spend the extra on a chamber sealer vs a regular Food Saver to replace my old one that stopped working. The additional $400+ is a lot, but if it's worth it...
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Feb 11, 2014 22:20
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| # ¿ Apr 27, 2024 17:02 |
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I ordered my Anova on Friday, got an email from them warning me it was about 10 business days before it would ship. Just now got my shipping confirmation email that it will be here at the office this week!
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Mar 10, 2014 16:48
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Plinkey posted:I just did corned beef at 165 for 24 hours and holy loving poo poo loving jesus titty loving christ. Did you get a corned beef or make the brine yourself? I am very interested in trying this, and have a 10 lb brisket right now ready to be broken down.
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Mar 16, 2014 14:47
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I have no problems with my Anova being loud. Mrs Creature asked the first few times if it was still running when she saw the screen go blank because she couldn't hear it. So far the longest I have ran it was ~6 hours and there was no noticeable change in the sound of the motor. I wasn't sure how I would like the screw on vs clip on or the touch screen but I couldn't be more pleased with its overall performance.
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Mar 19, 2014 14:50
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Made 52 hour brisket the other day. Seared the fat cap, seasoned with smoked sea salt and pepper, and put it in the bath. Juice was reduced with red wine and garlic. That Anova is my new favorite gadget. Mrs Creature went and bought 4 pounds of carrots after I made glazed carrots with butter and tarragon.
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Mar 25, 2014 17:15
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Random Hero posted:So you pre-seared the brisket? Do you have any after pictures to show? I am very interested in doing a brisket soon... No pics but yes I seared the fat cap. It was glorious
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Mar 26, 2014 00:34
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I have a lovely apartment electric stove, so I just take a single induction cooker out on my patio and use that to get my searing pan hotter then the sun. Works great, and aside from the maintenance people bitching about grilling on my patio (they left me alone when I showed them what I was doing), I'm pretty pleased with it.
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Apr 30, 2014 14:46
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72 hours is too much. Go with 48. I just did a chuck roast for 48 hours, served with polenta and red onion jam. It went over really well with Mrs Creature and her friend.
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Jul 15, 2014 17:11
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| # ¿ Apr 27, 2024 17:02 |
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Since the former Mrs Creature moved out I have been puddling more and more. I did a 48 hour brisket, took the bag juice and made a smoky BBQ sauce with it. Juices from steak usually gets reduced with some red wine. Pork, I haven't had a lot of luck getting the juice into a good sauce so if the puppy is good he gets that on his food. I also have been experimenting with desserts. I made my dad a cheesecake for his birthday, my mom a fruit compote to go over some homemade ice cream, and am wanting to try something with bananas. I love that the meat I make is tender enough so look at and have it fall apart since I got rid of my huge cleaver.
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Sep 23, 2014 22:33
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