Yes, Sous Vide

bgebrent

@Tarheelmatt put me up to this as we both just picked up the Anova unit.  For those of you who SV, what are your go to sites for reliable SV recipes?  I promise to translate for Matt

Sweet100s

@bgebrent, 
At first I only used sous vide specific recipes from serious eats and Anova the website.

Now, I use any recipe that sounds good plus
1) use the sous vide dash  iPhone application to determine cooking times 
2)  scruff the meat
3)  include aromatics in the bag like lemon, rosemary and thyme.

bgebrent

Sweet100s said:

@bgebrent, 
At first I only used sous vide specific recipes from serious eats and Anova the website.

Now, I use any recipe that sounds good plus
1) use the sous vide dash  iPhone application to determine cooking times 
2)  scruff the meat
3)  include aromatics in the bag like lemon, rosemary and thyme.

Nice advice brother!  Thank you!

DoubleEgger

https://www.chefsteps.com/sous-vide

Eggcelsior

Douglas Baldwin  at Chef steps is an excellent resource. Kenji at Serious Eats is as well. 

Googling "blah blah sous vide" will give a plethora of results.

bgebrent

DoubleEgger said:

https://www.chefsteps.com/sous-vide

Thanks Michael!  Appreciate the leg up brother.

bgebrent

Eggcelsior said:

Douglas Baldwin  at Chef steps is an excellent resource. Kenji at Serious Eats is as well. 

Googling "blah blah sous vide" will give a plethora of results.

Thanks for the reference's brother!  If I can even come close to Baltimore Pit Beef...  Thanks!

caliking

Eggcelsior said:

Douglas Baldwin  at Chef steps is an excellent resource. Kenji at Serious Eats is as well. 

Googling "blah blah sous vide" will give a plethora of results.

+1. 

I enjoyed Baldwin's site (http://www.douglasbaldwin.com/sous-vide.html) when I first started dabbling in SV, and it really helped wrap my brain around the concept. 

SV times for different foods are all over the place on the interwebs, so picking a reliable source (chefsteps.com or Serious Eats) and sticking with it really helps. Once you get the idea of how it works, and textures that you like, etc. you can play around and really have fun with it. 

I also found this to be helpful=
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Printed it out and keep it next to my SVS Demi, so its handy when I want to cook. 

paqman

The ChefSteps crème brûlée is fantastic!

https://www.chefsteps.com/activities/creme-brulee

SmokeyPitt

I think it was @BigWader who posted this recipe:

http://sansaire.com/cook-steak-sous-vide/

The Faux Dry Aged Steak Marinade is the key part.  I think this was a really cool technique because you marinate during the sous vide.  

MetalB

I tend to read two or three articles about the same thing to gauge differences.

Have fun experimenting with simple small cuts was how I started. This was a good place to start but steak is much better on the egg alone to be honest, well it is for me as I like it rare. http://www.greedygourmet.com/recipes-for-diets/dairy-free/sousvide-steak/
Also this one was good, especially for explanation http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

This weekend I tried duck confit and it looks like it came out really well. I'll be finishing it on the egg later, right now it is chilled and waiting in the fridge. I used these three sites to determine how I was going to do it as all are slightly different. Personally the middle one seemed the best to follow.
http://recipes.anovaculinary.com/recipe/sous-vide-duck-leg-confit
https://www.sousvidetools.com/toolshed/make-confit-duck-sous-vide/
http://norecipes.com/sous-vid-duck-confit

But then I'm a huge fan of following anything sous vide by Heston, especially pork belly.

bgebrent

Thanks all for the guidance!!  Looking forward to playing with the new toy!

blind99

Geez if a couple of knuckledraggers like you two are doing it, what's next?  Keep me posted, I'm looking forward to your thoughts. I need some new ideas and maybe SV will be part. 

bgebrent

blind99 said:

Geez if a couple of knuckledraggers like you two are doing it, what's next?  Keep me posted, I'm looking forward to your thoughts. I need some new ideas and maybe SV will be part. 

I'll let you know bro.  Looks pretty promising.  I wouldn't trust anything @tarheelmatt tells ya though.

blind99

I hear ya 

i was actually about to ask him @tarheelmatt if he had any thoughts on camera lenses but thanks for warning me

RRP

I love the consistent & perfect results using sous vide! I often think people think we have gone off the deep end or are abandoning our eggs, but that's not true at all - it's just another way to cook and enjoy our foods!

bgebrent

RRP said:

I love the consistent & perfect results using sous vide! I often think people think we have gone off the deep end or are abandoning our eggs, but that's not true at all - it's just another way to cook and enjoy our foods!

I'm looking forward to it Ron and would agree!

tarheelmatt

blind99 said:

I hear ya 

i was actually about to ask him @tarheelmatt if he had any thoughts on camera lenses but thanks for warning me

After I gave Brent a few tips and tutorials at Butt Blast, he's been looking like Bobby Flay. One day my little Hercules will be something. 

Shoot me a message for your camera questions @blind99

RRP

bgebrent said:

RRP said:

I love the consistent & perfect results using sous vide! I often think people think we have gone off the deep end or are abandoning our eggs, but that's not true at all - it's just another way to cook and enjoy our foods!

I'm looking forward to it Ron and would agree!

BTW - I bought a 270 page Sous Vide cook book by Jason Logsdon. It has multiple recipes, but the real value in it to me are the 11 pages of suggested temperatures and times for "every" cut of meat of beef, chicken and eggs, duck, fish and shellfish, fruits and vegetables, lamb, pork and turkey. I also bought some ap for my iPad that is a complete bust for me.

bgebrent

RRP said:

bgebrent said:

RRP said:

I love the consistent & perfect results using sous vide! I often think people think we have gone off the deep end or are abandoning our eggs, but that's not true at all - it's just another way to cook and enjoy our foods!

I'm looking forward to it Ron and would agree!

BTW - I bought a 270 page Sous Vide cook book by Jason Logsdon. It has multiple recipes, but the real value in it to me are the 11 pages of suggested temperatures and times for "every" cut of meat of beef, chicken and eggs, duck, fish and shellfish, fruits and vegetables, lamb, pork and turkey. I also bought some ap for my iPad that is a complete bust for me.

Thanks Ron!  I'll check it out.