How do you use your Souv Vide?

otter

I have always wondered how safe using/cooking with plastic is. Lots of PFAS all around us now….?

Jonathan1970

I like doing asparagus with my Anova. Great texture every time. 

nolaegghead

None of mine have it.  Doesn’t make sense to me.  Another thing that can break and most of us never change the temp 

GrateEggspectations

nolaegghead said:

None of mine have it.  Doesn’t make sense to me.  Another thing that can break and most of us never change the temp 

If you mean the wifi, I’ve only wanted it to ensure consistent temps while off-site. If I’m cooking 30 hrs and am out for the day at work or running errands, I need to know if I’ve lost power or if the machine has stopped because a low-water alarm was triggered - both for food safety and to obtain the results I’m after. 

nolaegghead

GrateEggspectations said:

nolaegghead said:

None of mine have it.  Doesn’t make sense to me.  Another thing that can break and most of us never change the temp 

If you mean the wifi, I’ve only wanted it to ensure consistent temps while off-site. If I’m cooking 30 hrs and am out for the day at work or running errands, I need to know if I’ve lost power or if the machine has stopped because a low-water alarm was triggered - both for food safety and to obtain the results I’m after. 

That’s not a problem I’ve ever had, but legit for sure.

nolaegghead

nolaegghead

Beef base and lots of maras pepper, 10 hours at 130F, fridge for a couple days before cutting.

JohnInCarolina

nolaegghead said:

Beef base and lots of maras pepper, 10 hours at 130F, fridge for a couple days before cutting.

Edited on account of this being a family forum.

FrostyEgg

nolaegghead said:

Beef base and lots of maras pepper, 10 hours at 130F, fridge for a couple days before cutting.

Good lord man... incredible.

Money_Hillbilly

If you need a reason or two to own a SV here are a few.  I second the ease of hosting a big gathering.  I routinely do tritips, prime rib, hanger steaks, beef short ribs, pork tenderloins, pork loin, lamb, carrots, etc.  America’s Test Kitchen’s Sv for Everyone I’d an excellent cookbook to up your game.

     

BigBuford

If you need a reason or two to own a SV here are a few.  I second the ease of hosting a big gathering.  I routinely do tritips, prime rib, hanger steaks, beef short ribs, pork tenderloins, pork loin, lamb, carrots, etc.  America’s Test Kitchen’s Sv for Everyone I’d an excellent cookbook to up your game.

     

How are you getting the bark?

Money_Hillbilly

@BigBuford Refrigerate after SV, dry with paper towels, apply neutral oil, apply rub, sear as a normal steak.  Carefully monitor internal temperature while grilling.  

Ozzie_Isaac

Money_Hillbilly said:

@BigBuford Refrigerate after SV, dry with paper towels, apply neutral oil, apply rub, sear as a normal steak.  Carefully monitor internal temperature while grilling.  

This right here!  Chilling before searing upped my steak game tremendously.  Even a 30min rest on the counter in the bag helps a bunch.

Photo Egg

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

Ozzie_Isaac

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

alaskanassasin

I am probably going to step in it here but why do people wear surgical gloves when handling bbq?

bbracey21

For me it’s mainly to keep my hands clean and not having to wash them over & over. Just dispose of the glove and you’re good to go.

Photo Egg

Ozzie_Isaac said:

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

It’s an older Anova and no longer made.

Canugghead

Photo Egg said:

Ozzie_Isaac said:

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

It’s an older Anova and no longer made.

How old is old? This is my 2014 Kickstarter Anova unit. Since day 1 it was off by few degrees according to two Thermapens, should have returned it for exchange. The discrepancy is not linear so I have to use a Thermapen to keep it honest for each cook. The blue dial wheel is also wonky so phone is needed to set temp/time via BT. Guess this is what you call bleeding edge, lol.

JohnInCarolina

bbracey21 said:

For me it’s mainly to keep my hands clean and not having to wash them over & over. Just dispose of the glove and you’re good to go.

This for me.  I will wear a glove on just one hand, so it lets me keep one hand “clean” and one “dirty”.  

The other thing I’ve found is if you’re serving a crowd, people are generally more comfortable watching you pick up a piece of meat to make a sandwich or a plate if you’re wearing gloves.  Nobody knows how much you’ve washed or not washed your hands.

Photo Egg

Canugghead said:

Photo Egg said:

Ozzie_Isaac said:

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

It’s an older Anova and no longer made.

How old is old? This is my 2014 Kickstarter Anova unit. Since day 1 it was off by few degrees according to two Thermapens, should have returned it for exchange. The discrepancy is not linear so I have to use a Thermapen to keep it honest for each cook. The blue dial wheel is also wonky so phone is needed to set temp/time via BT. Guess this is what you call bleeding edge, lol.

I have the same model as well. I sent it back for replacement for a few reasons. Took some time but they swapped it out and 2nd unit was much better.
My biggest gripe is the rubber coating starts to get tacky.

Canugghead

Photo Egg said:

Canugghead said:

Photo Egg said:

Ozzie_Isaac said:

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

It’s an older Anova and no longer made.

How old is old? This is my 2014 Kickstarter Anova unit. Since day 1 it was off by few degrees according to two Thermapens, should have returned it for exchange. The discrepancy is not linear so I have to use a Thermapen to keep it honest for each cook. The blue dial wheel is also wonky so phone is needed to set temp/time via BT. Guess this is what you call bleeding edge, lol.

I have the same model as well. I sent it back for replacement for a few reasons. Took some time but they swapped it out and 2nd unit was much better.
My biggest gripe is the rubber coating starts to get tacky.

So it's post 2014? Mine is still in pristine cosmetic condition, the duct tape is preventative measure to reduce stress on the power cord where it connects to the unit.

GrateEggspectations

Canugghead said:

Photo Egg said:

Ozzie_Isaac said:

Photo Egg said:

Vacuum Seal brisket and Sous Vide to warm up.
Brisket Tacos for the win

What Anova is that?  Red anodized and fancy screen?

It’s an older Anova and no longer made.

How old is old? This is my 2014 Kickstarter Anova unit. Since day 1 it was off by few degrees according to two Thermapens, should have returned it for exchange. The discrepancy is not linear so I have to use a Thermapen to keep it honest for each cook. The blue dial wheel is also wonky so phone is needed to set temp/time via BT. Guess this is what you call bleeding edge, lol.

I have what looks like the same one - minus the electrical tape. Bought it on Kijiji a long time back for $100 or so, with some accessories included. Mine performs like a champ on all fronts. 

GrateEggspectations

JohnInCarolina said:

bbracey21 said:

For me it’s mainly to keep my hands clean and not having to wash them over & over. Just dispose of the glove and you’re good to go.

This for me.  I will wear a glove on just one hand, so it lets me keep one hand “clean” and one “dirty”.  

The other thing I’ve found is if you’re serving a crowd, people are generally more comfortable watching you pick up a piece of meat to make a sandwich or a plate if you’re wearing gloves.  Nobody knows how much you’ve washed or not washed your hands.

I find this approach most relevant when seasoning meat and then throwing it on the grill. Gloved hand to handle the meat, gloveless hand to sprinkle on the rub. Carry the meat out to the grill with the “dirty” hand, open the grill with the clean hand. Clean and dirty working in harmony, each with their respective roles of equal importance. 

Sometimes use them for car maintenance and painting, too. But I try to use them as sparingly as possible. 

nolaegghead

Michael Jackson would have approved.  Not the beer guy.

Ozzie_Isaac

nolaegghead said:

Michael Jackson would have approved.  Not the beer guy.

I find it interesting that TSA agents use the same pair of gloves all day.  They are worn to protect the agent, not you.  Next time they pat you down, remember those same gloves patted down that last 10hrs of the dirty unwashed masses.

Then remember that after going to the loo, a person pulls up their pants, buttons them, then buckles their belt before washing their hands.  Then the agent feels around your waist band collecting all that fecal matter on their gloves, then transfer it to the next person they pat down.

nolaegghead

Stop it, you’re making me hungry

Legume

You get patted down often, @ozzie_isaac ?

Ozzie_Isaac

Legume said:

You get patted down often, @ozzie_isaac ?

At least a few times a week, doesn't everybody?

GrateEggspectations

Ozzie_Isaac said:

nolaegghead said:

Michael Jackson would have approved.  Not the beer guy.

I find it interesting that TSA agents use the same pair of gloves all day.  They are worn to protect the agent, not you.  Next time they pat you down, remember those same gloves patted down that last 10hrs of the dirty unwashed masses.

Then remember that after going to the loo, a person pulls up their pants, buttons them, then buckles their belt before washing their hands.  Then the agent feels around your waist band collecting all that fecal matter on their gloves, then transfer it to the next person they pat down.

Some of us prefer not to think about these things.