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Anova Sous Vide an Amazon Deal of the Day

13

Comments

  • SmokeyPittSmokeyPitt Posts: 10,490
    edited February 2016
    If you are on the fence about sous vide you could try the cooler method. 

    http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html

    Another option is to just use the stove and manually hold the temp.  I find I can maintain the temp fairly well using a CI dutch oven and my thermapen or a maverick type probe in the water.  

    These methods are only good for shorter sous vide but you can play around with it before you spend any money to see if it is your style.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • HeavyGHeavyG Posts: 7,956
    Sea2Ski said:
    I resisted long enough to miss the deal.

    Now I have  "Non-buyers remorse".

    It's amazing how much money fear of "non-buyers remorse" has cost me over the years. :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • eggoeggo Posts: 492
    I have that unit without the bluetooth. I like it so far. Seems to be well built. Cooking thick pork chops as I type. Steaks and chicken breasts have turned out perfect. Rim to rim perfection doness every time.
    Eggo in N. MS
  • volfan1volfan1 Posts: 164
    My sous vide unit is sitting on my front porch waiting for me. Can't wait to try it out!
    XL & Mini & knock off medium. Western North Carolina. Formerly Franklin, TN. Formerly in Palm Harbor, FL. 
  • JRWhiteeJRWhitee Posts: 5,679
    You all on this forum spend more of my money than my wife does!
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • tgs2401tgs2401 Posts: 423
    Looks like the deal is over........
    One large BGE in Louisville, KY.
  • EggarooEggaroo Posts: 417
    ^^^^^ Yeah! Missed this thread when first posted. Saved some money!
    Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories  =)
  • RRPRRP Posts: 24,297
    Mine arrived today!!!
    Re-gasketing America one yard at a time.
  • Ozzie_IsaacOzzie_Isaac Posts: 12,923
    RRP said:
    Mine arrived today!!!
    Got mine Sunday.  I already Sous Vide'd my phone on accident :(
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • thetrimthetrim Posts: 11,351
    I've been out of town for a few days and arrived back home last night. I was surprised that it was much bigger than expected.  I'm gonna go find some things to SV this weekend and will post results when complete.

    I will ask:

    If you have some SRF frozens in the freezer, would you need to thaw before SVing?

    Thanks for all the feedback on here already!
    =======================================
    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
  • RRP said:
    Mine arrived today!!!
    Got mine Sunday.  I already Sous Vide'd my phone on accident :(
    Did you find that the phone retained more of its juices compared to if you'd cooked it at a higher temp in the oven?
  • thetrim said:
    If you have some SRF frozens in the freezer, would you need to thaw before SVing?
    I have read in other threads on here that you can sous vide straight from frozen, however I haven't done so myself yet (mine arrived this past weekend as well). I do not know how much additional time is required to get it to temp though, so be sure to check the internal temp when you pull it to make sure it's cooked all of the way through. 
  • Ozzie_IsaacOzzie_Isaac Posts: 12,923
    edited February 2016
    RRP said:
    Mine arrived today!!!
    Got mine Sunday.  I already Sous Vide'd my phone on accident :(
    Did you find that the phone retained more of its juices compared to if you'd cooked it at a higher temp in the oven?
    Yes, It was much juicer than oven cooking.  I don't recommend it though, I prefer my phones closer to jerky.
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • nolaeggheadnolaegghead Posts: 39,164
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    ______________________________________________
    Just a regular guy that likes to do regular things.
  • We make all our babies food using SV.  
    My eyes were playing tricks on me and I missed the "food" part of your post the first time I read it. I was really confused. 
    Me too! Took three reads . . . 
    <a rel="nofollow" target="_blank" href="http://phillyphoodie.com">http://phillyphoodie.com/</a>
  • thetrimthetrim Posts: 11,351
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    =======================================
    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
  • Ozzie_IsaacOzzie_Isaac Posts: 12,923
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I put mine in the original packaging till it softens a bit.  Then I swapped it to vacuum bag.

    Nobody died, so that was good.

    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • I got mine last Sunday and have used it a few times, mostly just recipes from the app. Best thing by far was chicken breasts. Way more tender and juicy than anything I've had before.  I must have been severely over cooking my chicken previously.  Glazed carrots were great as well.
    Parker, Colorado
  • HeavyGHeavyG Posts: 7,956
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I did a couple SRF ribeye sous vide then seared a few days ago. Left them in the SRF bag while they were in the hot tub.

    Seasoned them after I took them out of the bags and let them set a while before I seared them.

    They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • ThatgrimguyThatgrimguy Posts: 4,353
    edited February 2016
    For some reason, I just don't feel I'll use it.  
    Do you ever eat leftovers?  If nothing else it's the ultimate leftover reheater.
    @Thatgrimguy , yeah, we do left overs a lot.  Most cooking is done on Sunday for the week ahead so we don't have to come home and cook.  

    Here's my dilemma with that.  Getting home and having to put all the stuff in a bag, then in the water, and setting all that up.  Does it save more time than the microwave?  I get impatient just getting things warmed up in the microwave.  

    I'll likely kick myself in the rear soon for not getting one though.  
    @Tarheelmatt. You do all the vac sealing in mass after you get done cooking on a sunday. I'll break butts or brisket into 1lb bags and seal them up and freeze them. Then I just get home and throw it in the SV while I play with my baby / do my nightly routine. An hour later it's ready to eat and even If I don't get to it for 2 hours, who cares. It may not be faster, but it's definitely more hands off.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria
  • ThatgrimguyThatgrimguy Posts: 4,353
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I've cooked lots of stuff in the original packaging and it's all still tasted great. Season heavily before the sear.  Made a frenched rack of lamb that way tonight.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria
  • thetrimthetrim Posts: 11,351
    HeavyG said:
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I did a couple SRF ribeye sous vide then seared a few days ago. Left them in the SRF bag while they were in the hot tub.

    Seasoned them after I took them out of the bags and let them set a while before I seared them.

    They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
    So you took it out of the bag after the SV but before the sear???
    =======================================
    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
  • 55drum55drum Posts: 162
    I SV'd a brisket in its original package for 48 hr...came out great!!
  • Jeepster47Jeepster47 Posts: 3,827
    RRP said:
    Mine arrived today!!!
    Got mine Sunday.  I already Sous Vide'd my phone on accident :(
    Did you find that the phone retained more of its juices compared to if you'd cooked it at a higher temp in the oven?
    Yes, It was much juicer than oven cooking.  I don't recommend it though, I prefer my phones closer to jerky.
    Okay you guys, laugh all you want.  You see this is not his first time threatening/shortening the life of electronics.  He borrowed my Maverick and gave it back short one digit ... dropped it.  Borrowed my mini IR gun and never returned it ... ran it through the washing machine.  Bottom line, @Ozzie_Isaac is h*ll on electronics.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

  • HeavyGHeavyG Posts: 7,956
    thetrim said:
    HeavyG said:
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I did a couple SRF ribeye sous vide then seared a few days ago. Left them in the SRF bag while they were in the hot tub.

    Seasoned them after I took them out of the bags and let them set a while before I seared them.

    They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
    So you took it out of the bag after the SV but before the sear???
    Uhhh....yes.

    Took the frozen SRF ribeye still in the SRF bags and put them in the hot tub. After a couple of hours-ish removed them from the hot tub and removed the steaks from the SRF bags. Put them on a plate. Seasoned them. Let them set for a while till I was ready to sear them.

    Seared them. Ate them. Exclaimed "That's some damm fine beef!".
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik

    Camped out in the (757/948/804)




  • tarheelmatttarheelmatt Posts: 9,857
    RRP said:
    Mine arrived today!!!
    Got mine Sunday.  I already Sous Vide'd my phone on accident :(
    Did you find that the phone retained more of its juices compared to if you'd cooked it at a higher temp in the oven?
    Yes, It was much juicer than oven cooking.  I don't recommend it though, I prefer my phones closer to jerky.
    Okay you guys, laugh all you want.  You see this is not his first time threatening/shortening the life of electronics.  He borrowed my Maverick and gave it back short one digit ... dropped it.  Borrowed my mini IR gun and never returned it ... ran it through the washing machine.  Bottom line, @Ozzie_Isaac is h*ll on electronics.
    This reminds me of my brother and my dad growing up.  My brother was always rough on things and toting tools off and either leaving them where ever or not putting them back.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
  • ThatgrimguyThatgrimguy Posts: 4,353
    HeavyG said:
    thetrim said:
    HeavyG said:
    thetrim said:
    You don't need to thaw.  But you do want to salt what you put in the SV.  Not absolutely necessary, but you get a good influx of salt in the meat.  Frozen stuff thaws in very little time.  You can add some time to the SV cook, but generally steaks thaw in 20 minutes, roasts in an hour.
    Ok, thanks for the tips NOLA.  SO it sounds like you wouldn't want to put it straight from the SRF packaging into the SV.
    I did a couple SRF ribeye sous vide then seared a few days ago. Left them in the SRF bag while they were in the hot tub.

    Seasoned them after I took them out of the bags and let them set a while before I seared them.

    They were fine. I have two more SRF ribeye and I'll probably just leave them in the SRF bag mainly cuz I'm lazy.
    So you took it out of the bag after the SV but before the sear???
    Uhhh....yes.

    Took the frozen SRF ribeye still in the SRF bags and put them in the hot tub. After a couple of hours-ish removed them from the hot tub and removed the steaks from the SRF bags. Put them on a plate. Seasoned them. Let them set for a while till I was ready to sear them.

    Seared them. Ate them. Exclaimed "That's some damm fine beef!".
    I do the same basic thing. I don't even let them sit very long. Maybe 20 minutes, which is more to cool the meat down a bit before the sear than to let the seasoning soak in.

    I've even vac sealed packages from the grocery that still had that weird pillow and forgotten about it. Called my wife at lunch and asked her to grab a couple chops out of the freezer and just throw them in the SV. Well wouldn't you know she grabbed the two that still had the styrofoam tray and nasty pillow thing under the meat and threw it all in the SV at 140 and there it sat for 3 hours. 

    I took it all out when I got home, seasoned and seared and couldn't tell any difference from not having those things in there.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria
  • RRPRRP Posts: 24,297

    Okay you guys, laugh all you want.  You see this is not his first time threatening/shortening the life of electronics.  He borrowed my Maverick and gave it back short one digit ... dropped it.  Borrowed my mini IR gun and never returned it ... ran it through the washing machine.  Bottom line, @Ozzie_Isaac is h*ll on electronics.
    We are still waiting to hear the anvil story! He must have been one holy terror as a kid!
    Re-gasketing America one yard at a time.
  • tonyledtonyled Posts: 536
    get some 1" thick cut pork chops if you really want to see the anova shine.  sear in cast iron with some butter and you are set
  • Jeepster47Jeepster47 Posts: 3,827
    RRP said:

    Okay you guys, laugh all you want.  You see this is not his first time threatening/shortening the life of electronics.  He borrowed my Maverick and gave it back short one digit ... dropped it.  Borrowed my mini IR gun and never returned it ... ran it through the washing machine.  Bottom line, @Ozzie_Isaac is h*ll on electronics.
    We are still waiting to hear the anvil story! He must have been one holy terror as a kid!
    We'll save the anvil for later, but I will tell you about the green station wagon.  Let's see, he was maybe four when he decided to become a mechanic.  Pulled my floor jack (3 ton Milwaukee commercial) out of the garage and down the drive way to jack up the station wagon.  Unfortunately he used the center of the gas tank as a lift point.  From that point forward, when the gas gauge said empty, the tank was truly empty.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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