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Sous Vide should I keep it?

Last night I picked up a Anova Sous Vide from Target. They had them on sale for $119 with a free $10 gift card and another 15% off with a cart wheel. It ended up being $97 with the all the discounts.

My question now is should I keep it. I really don't know much about them and not really sure what I will cook with it.

Could y'all help me understand the method and give me some examples of what everyone cooks and why they are so great?
Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone

Comments

  • RRPRRP Posts: 22,531
    should you keep it??? Oh hell - yes!!! It should have a small recipe and "how to" booklet in the box. Cooking via sous vide is NOT rocket science and you need not buy a cookbook - as the internet is your friend.
    L, M, S &  Mini

    Ron
    Dunlap, IL
  • bgebrentbgebrent Posts: 17,576
    Go to chefsteps.com for great info and recipes.  Keep it.
    Sandy Springs & Dawsonville Ga
  • Hell yeah. great deal. 

    Check out the Anova site or their app for some very good, very simple recipes.
    And the SeriousEats Sous Vide articles are great.
    http://www.seriouseats.com/tags/sous vide

    This is a good thread for general info
    http://eggheadforum.com/discussion/1206717/sous-vide-information-sources

    http://eggheadforum.com/discussion/1203535/sous-vide

    @JohnInCarolina has posted a couple killer desserts that I make almost weekly (i've altered the Salted Caramel and do it with Nutella as well).

    http://eggheadforum.com/discussion/1202807/ot-sous-vide-salted-caramel-pots-de-creme

    http://eggheadforum.com/discussion/1205207/chocolate-pots-de-creme-recipe-from-butt-blast

    1 LBGE in Chapel Hill, NC
  • If you decide you don't want it DM me. I'll take it off your hands as a gift.
    1 LBGE in Chapel Hill, NC
  • The_StacheThe_Stache Posts: 1,014
    If you decide you don't want it DM me. I'll take it off your hands as a gift.
    Dang it!  Beat me to it!!! #2 and I'll even happily pay postage to get it here!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • fishlessmanfishlessman Posts: 23,915
    edited September 2017
    going to pickle garlic this weekend with some hot peppers with it, have done zuchinni pickles in the past, might toss in a few canning jars for pickled cabbage this weekend as well. 2.5 hours at 140, let it sit over night and its shelf stable for 6 months or so. faux prime rib from a chuck roast is pretty good, hot tubbing steaks at 118 for 3 hours and a quick sear is great. the sousvide veggie canning keeps things really crisp
    http://eggheadforum.com/discussion/1199264/sous-vide-pickling

  • DoubleEggerDoubleEgger Posts: 13,854
    edited September 2017
    As Ron had mentioned in a previous thread, reheating leftovers alone is worth the price of admission. 
  • I have been reading the stuff y'all have sent me and it looks like I will be keeping it. I can't wait to use it now. Thanks everyone.
    Jeff from Winston-Salem, NC  - LBGE, MiniMax, Blackstone
  • smbishopsmbishop Posts: 2,092
    So much you can do with it.  But something simple is reheating meat without overcooking or drying it out.  Works great with steak, brisket, well, anything!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • Chocolate or salted caramel pots. Worth twice the price. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Welcome to the world of the Trés Booblay, it is a game changer. 
    Surface sear a steak in a CI pan, maybe 30 to 40 seconds a side. Make sure to dry the surface of the steak with a paper towel before the sear. You just want to lightly colour it. Throw it in a bag (foodsaver or zip), add some seasoning like a good steak rub and a little EVOO, rosemary sprig and drop it in a 131ºF bath, You don't have to seal the bag, just clip it to the side of the pot and gently push it under the water to displace air in the bag. It will sink. Let her bubble for up to 4 hours, 2 is usually enough - but you can go longer depending on the texture change you want. When ready to serve, reheat the CI pan and pull, dry the steak and finish sear for colour. This will give a medium rare cook. Butter or Ghee (clarified butter wit a higher smoke point) in the pan will really build a crust. No BBQ or egg required. Same process for chops. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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