Sous vide

steel_egg · July 2016

amazon prime day came and went but new Anova unit showed up today. Looking for ideas for the maiden voyage on Sunday. I did some preliminary research but was overwhelmed with the information out there on the web so I figured this is the best place to start.
Need to get a good book/site to guide me in some direction.

Thanks.

GregW · July 2016

Please look here:
http://www.douglasbaldwin.com/sous-vide.html

SmokeyPitt · July 2016

If you want to do something simple you could go with steaks.

Season steaks
Vac seal
Sous vide 1-3 hours at your desired temp
Remove and pat dry with paper towels
Finish by searing on a hot cast iron pan with butter.

More details here.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

HeavyG · July 2016

Of course Anova also has lots of recipes on their site: http://recipes.anovaculinary.com/

nolaegghead · July 2016

Trust me on this: carrots.

^^^^^^^^^^^^^^^^^^^^

4Runner · July 2016

SmokeyPitt said:

If you want to do something simple you could go with steaks.
Season steaks
Vac seal
Sous vide 1-3 hours at your desired temp
Remove and pat dry with paper towels
Finish by searing on a hot cast iron pan with butter.
More details here.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Agreed. Very easy and always good. Step 5 I would offer a low grate one the Egg for the sear will also work and no pan to clean.

steel_egg · July 2016

Thanks for all of the tips.

Skiddymarker · July 2016

SmokeyPitt said:

If you want to do something simple you could go with steaks.
Season steaks
Vac seal
Sous vide 1-3 hours at your desired temp
Remove and pat dry with paper towels
Finish by searing on a hot cast iron pan with butter.
More details here.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Agree with this as the protein. Chef Steps Sears before and after the bath, adds a good deal of flavour. Also, suggest to use clarified butter for the sear.

Stormbringer · July 2016

nolaegghead said:

Trust me on this: carrots.

^^^^^^^^^^^^^^^^^^^^

I see your carrots and raise you carrots in orange juice. Trick is to freeze the orange juice in ice cube shapes then toss a couple into the bag before vacuum sealing, ensuring that the cubes are touching the carrots.

paqman · July 2016

Douglas Baldwin is the reference for anything related to security/calculations

Serious Eats and Chef Steps websites are my go to for recipes. The Chef Steps crème brûlée is a game changer.

The rack sold by sous vide supreme is an essential accessory along with a polycarbonate tub.

Wolfpack · January 2017

nolaegghead said:

Trust me on this: carrots.

^^^^^^^^^^^^^^^^^^^^

@nolaegghead

how do you do them?

Sous vide

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