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I finally bought the Anova Sous Vide, any tips, tricks or hints?

Gallowayja
Gallowayja Posts: 48
in EggHead Forum
After many months of research and deliberation I finally broke down and bought a Sous Vide I plan to put it to the test over this holiday weekend. I wanted to see if anyone could give me any tips on operation or what's the best thing you've cooked with it?  
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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Check out Chefsteps and pick a recipe you like. Good site. Pork chops and chicken breasts are easy cooks. 
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,373
    I really like chicken breast.  I put 3-4 in a bag, ziplock with the water displacement method.  140 degrees for 1 hour & 15 minutes.  Then I sear them on my minimax or large.  They are ridiculously tender.  They could even use a little more time in the SV, because they almost seem too tender, and I am just not sure they're totally done and safe to eat.  But, I haven't gotten anything yet.
    I also like carrots and corn on the cob.  I cook both at 183 degrees for 1.5 hours.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,373
    Congrats on the purchase it's super cool.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,373
    The chocolate pots are very good to.  @JohnInCarolina has a thread on them that's wildly popular.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Gallowayja
    Gallowayja Posts: 48
    thetrim said:
    The chocolate pots are very good to.  @JohnInCarolina has a thread on them that's wildly popular.
    WOW!! They look AMAZING!! chocolate pots are the last thing I would of thought of. Thanks for the info! 
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  • bgebrent
    bgebrent Posts: 19,636
    Gallowayja said:
    thetrim said:
    The chocolate pots are very good to.  @JohnInCarolina has a thread on them that's wildly popular.
    WOW!! They look AMAZING!! chocolate pots are the last thing I would of thought of. Thanks for the info! 
    They are show stoppers. 
    Sandy Springs & Dawsonville Ga
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  • vb4677
    vb4677 Posts: 686
    Getchya a decent rib-eye  - nothing too over the top, just decently thick and decent quality.  Go about 129-131F for about 90 minutes and then sear it on a screaming hot Egg...  It'll be a MUCH better than the decent rib-eye you bought!

    Also, my tips for using the Anova:
    1. Start with hot water from the tap. It takes a while to cruise up to temp.
    2. Use a vessel closer to the size of the food you're gonna cook.  See tip #1.
    3. Cover the vessel to keep the heat in.
    4. Insulate the vessel to keep the heat in.  
    I have a 16 quart poly tub with a lid I cut to accommodate the Anova.  My tap water is around 125F.  For 2 rib-eyes, I fill it to about that minimum level on the Anova since the water will rise w/ the food. And once I'm cooking, I wrap an old, thick beach towel around the whole thing to keep it nice and warm and efficient.

    Oh, and take pictures - you'll want to gloat and brag!  And then upgrade your rib-eye purchases...

    Enjoy!
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • buzd504
    buzd504 Posts: 3,851
    I usually use my anova with a stock pot on the stove, and I turn on the burner to get it to temp quickly.  Need to keep an eye on it not to overshoot though.
    NOLA
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  • thetrim
    thetrim Posts: 11,373
    I use an old cooler that helps insulate it, and I bought some ping pong ball looking things on amazon that help speed up the heating.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Kcheves
    Kcheves Posts: 92

    I haven't had my Anova that long, but have found it useful to keep a log of temps and durations so I can make adjustments on subsequent cooks.

    "Semper ubi sub ubi"

    San Diego, CA

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  • nolaegghead
    nolaegghead Posts: 42,102
    The one thing every SV-er should know regarding meat safety:  Never keep your meat in the bath below 130F for more than 4 hours.
    ______________________________________________
    I love lamp..
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  • HeavyG
    HeavyG Posts: 10,380
    I do a lot of chicken breasts via sous vide.

    Lately, I have been doing chuck roasts when they are on sale. Just had another one yesterday. In the hot tub for 48 hours-ish @ 135°F, take it out and put in fridge for awhile to lower the internal temp, then give it some smoke for a couple or three hours until internal temp gets back to 135°F-ish. It's become one of my favorite things.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • JohnInCarolina
    JohnInCarolina Posts: 32,024
    bgebrent said:
    Gallowayja said:
    thetrim said:
    The chocolate pots are very good to.  @JohnInCarolina has a thread on them that's wildly popular.
    WOW!! They look AMAZING!! chocolate pots are the last thing I would of thought of. Thanks for the info! 
    They are show stoppers. 
    And panty-droppers.
    "I've made a note never to piss you two off." - Stike
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  • Hans61
    Hans61 Posts: 3,901
    One of my favorites was an eye of the round roast for 28hrs at 135 and then seared it was like a beef tenderloin at 1/3 of the cost

    it was extremely tender
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • dmchicago
    dmchicago Posts: 4,516
    edited September 2017
    fail
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • dmchicago
    dmchicago Posts: 4,516
    http://www.seriouseats.com/sous_vide_101
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • blasting
    blasting Posts: 6,262

    I buy a bulk pkg of chicken breasts from Costco.  I rub with oil and then apply a rub.  I food saver them in packages of 2 and back into freezer.  Add some rice and veggies for a very simple weeknight meal.  Of course the chicken is seared briefly to add some crust.

    As Brent said above, pork chops are also killer  when SV'd.  I used to steer clear of pork chops, but now with SV they are one of my regular dishes.

    Have fun, and welcome here.



    Phoenix 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,151
    Put food on a bag and use water to cover it.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • jtcBoynton
    jtcBoynton Posts: 2,814
    edited September 2017
    thetrim said:
    I really like chicken breast.  I put 3-4 in a bag, ziplock with the water displacement method.  140 degrees for 1 hour & 15 minutes.  Then I sear them on my minimax or large.  They are ridiculously tender.  They could even use a little more time in the SV, because they almost seem too tender, and I am just not sure they're totally done and safe to eat.  But, I haven't gotten anything yet.....
    You should check the pasteurization times for chicken at 140º.  I have seen widely different times. Time will depend on thickness and fat content.  You should find a source you trust and follow their recommendations.  I go for longer times - 4 hours.  I am not sure its needed, but is on the longer times I have seen.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • thetrim
    thetrim Posts: 11,373
    jtcBoynton said:
    thetrim said:
    I really like chicken breast.  I put 3-4 in a bag, ziplock with the water displacement method.  140 degrees for 1 hour & 15 minutes.  Then I sear them on my minimax or large.  They are ridiculously tender.  They could even use a little more time in the SV, because they almost seem too tender, and I am just not sure they're totally done and safe to eat.  But, I haven't gotten anything yet.....
    You should check the pasteurization times for chicken at 140º.  I have seen widely different times. Time will depend on thickness and fat content.  You should find a source you trust and follow their recommendations.  I go for longer times - 4 hours.  I am not sure its needed, but is on the longer times I have seen.
    I'll have to keep it in a little longer.  I think at 4 hours it would disintegrate into mush, but she haven't done it that long myself.  Who knows.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I normally cook thighs for 4 hours and they don't get mushy. Turkey thighs get 24 hours.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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