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Sous vide
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steel_egg
Posts: 295
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.
Need to get a good book/site to guide me in some direction.
Thanks.
Comments
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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.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Of course Anova also has lots of recipes on their site: http://recipes.anovaculinary.com/“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Trust me on this: carrots.
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______________________________________________I love lamp.. -
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.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.htmlJoe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Thanks for all of the tips.
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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.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
nolaegghead said:Trust me on this: carrots.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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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.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Greensboro, NC
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