Any of you cook via Sous Vide method??

Gravytrain84 · December 2016

I got one for Christmas and really looking forward to trying it out. What cuts of meat do you use it for most?

The Cen-Tex Smoker · December 2016

Never heard if it. What is this sorcery you speak of?

theyolksonyou · December 2016

http://lmgtfy.com/?q=Eggheadforum.com+sous+vide

bgebrent · December 2016

The Cen-Tex Smoker said:

Never heard if it. What is this sorcery you speak of.

Sorcery! Great Call!

bgebrent · December 2016

Check out chefsteps.com. And have fun, it's a great tool.

Hans61 · December 2016

I got one recently excited for application to sea-food! Will also use it for reheating frozen egged leftovers; i.e. Pulled pork, pork loin, turkey, etc

JohnInCarolina · December 2016

Gravytrain84 said:

I got one for Christmas and really looking forward to trying it out. What cuts of meat do you use it for most?

All of the cuts.

RRP · December 2016

Let's see...and I am NOT being a smart *ss - any type of meat! Even veggies and even eggs for breakfast. I love my ANOVA sous vide unit! Don't be afraid of it as restaurants have been cooking & counting on that method for years! That is how they can serve up perfectly cooked meats whenever their clientele wants to eat whether it is 4 PM or 12 PM!

The Cen-Tex Smoker · December 2016

RRP said:

Let's see...and I am NOT being a smart *ss - any type of meat! Even veggies and even eggs for breakfast. I love my ANOVA sous vide unit! Don't be afraid of it as restaurants have been cooking & counting on that method for years! That is how they can serve up perfectly cooked meats whenever their clientele wants to eat whether it is 4 PM or 12 PM!

I was going to ask if you had been drinking but that would have been a pot/kettle situation. Carry on sir,

SGH · December 2016

Gravytrain84 said:

What cuts of meat do you use it for most?

I recently acquired a Nova myself. Thus far I have only tried hog and goat anus. It does nothing for anus in my opinion.
With that said, I'm going to attempt turkey breasts next.

RRP · December 2016

The Cen-Tex Smoker said:

RRP said:

Let's see...and I am NOT being a smart *ss - any type of meat! Even veggies and even eggs for breakfast. I love my ANOVA sous vide unit! Don't be afraid of it as restaurants have been cooking & counting on that method for years! That is how they can serve up perfectly cooked meats whenever their clientele wants to eat whether it is 4 PM or 12 PM!

I was going to ask if you had been drinking but that would have been a pot/kettle situation. Carry on sir,

??? I've only had my sous vide unit a little over a year now, but I personally turn to using it whenever I have the chance. When I referred to the ability to serve perfectly cooked meats et.al. from 4 to midnight I was dead serious. You will not over cook, nor dry out your food that has been "swimming in a controlled sous vide environment!" Wish I could have a second chance at cooking meats which I screwed up by over cooking on my "beloved BGEs" which are not that forgiving.

The Cen-Tex Smoker · December 2016

RRP said:

The Cen-Tex Smoker said:

RRP said:

Let's see...and I am NOT being a smart *ss - any type of meat! Even veggies and even eggs for breakfast. I love my ANOVA sous vide unit! Don't be afraid of it as restaurants have been cooking & counting on that method for years! That is how they can serve up perfectly cooked meats whenever their clientele wants to eat whether it is 4 PM or 12 PM!

I was going to ask if you had been drinking but that would have been a pot/kettle situation. Carry on sir,

??? I've only had my sous vide unit a little over a year now, but I personally turn to using it whenever I have the chance. When I referred to the ability to serve perfectly cooked meats et.al. from 4 to midnight I was dead serious. You will not over cook, nor dry out your food that has been "swimming in a controlled sous vide environment!" Wish I could have a second chance at cooking meats which I screwed up by over cooking on my "beloved BGEs" which are not that forgiving.

Was just busting your nuts a little. Restaurants do not do that on any scale at all. They should, but they don't. If you are looking for a perfectly cooked steak at 4pm or 12 am, chances are there is not going to be a Sous Vide in the kitchen of that place

blasting · December 2016

SGH said: Thus far I have only tried hog and goat anus. It does nothing for anus in my opinion.

I tried it on hog anus - the hog was clearly not impressed.

Also, for this application a cordless model would really shine.

westernbbq · December 2016

The Cen-Tex Smoker said:

Never heard if it. What is this sorcery you speak of?

Too funny!

Canugghead · December 2016

try unborn chicken!

AprèsSki · December 2016

http://www.seriouseats.com/tags/sous vide I can't think of anything that I've cooked via sous vide that I wouldn't do again. Scallops are the bomb and the Kenji lobster recipe in the above link looks incredible. I'm cooking a phat birthday ribeye for a good friend this week and must decide between reverse sear on the egg or sous vide either method followed by major char finish on the egg. Sous vide cooked then air dried and fried chicken is foolproof.

BenitoBlanco · December 2016

The Cen-Tex Smoker said:

Restaurants do not do that on any scale at all. They should, but they don't. If you are looking for a perfectly cooked steak at 4pm or 12 am, chances are there is not going to be a Sous Vide in the kitchen of that place

Why would you say that restaurants don't do that? Why wouldn't they? I see a lot of restaurants and home cooks using them with good reason. Eggheads love the control they have over making the Egg do what they want. I can't see how sous vide wouldn't be the type of thing that we would dive into headfirst knowing that we can cook a food throughout to the exact degree...seems right in our wheelhouse.

CTMike · December 2016

Used my Anova to cook Prime Rib at 130 F for 24 hours, then threw it in a commercial convection oven at 450 F for 5 minutes to put a crust on it. This was to feed 15 people at work, and they all raved about it.

thetrim · December 2016

The Cen-Tex Smoker said:

RRP said:

The Cen-Tex Smoker said:

RRP said:

Let's see...and I am NOT being a smart *ss - any type of meat! Even veggies and even eggs for breakfast. I love my ANOVA sous vide unit! Don't be afraid of it as restaurants have been cooking & counting on that method for years! That is how they can serve up perfectly cooked meats whenever their clientele wants to eat whether it is 4 PM or 12 PM!

I was going to ask if you had been drinking but that would have been a pot/kettle situation. Carry on sir,

??? I've only had my sous vide unit a little over a year now, but I personally turn to using it whenever I have the chance. When I referred to the ability to serve perfectly cooked meats et.al. from 4 to midnight I was dead serious. You will not over cook, nor dry out your food that has been "swimming in a controlled sous vide environment!" Wish I could have a second chance at cooking meats which I screwed up by over cooking on my "beloved BGEs" which are not that forgiving.

Was just busting your nuts a little. Restaurants do not do that on any scale at all. They should, but they don't. If you are looking for a perfectly cooked steak at 4pm or 12 am, chances are there is not going to be a Sous Vide in the kitchen of that place

If you want a perfectly cooked steak at 12pm, you better be walking into a Sizzler. Otherwise, you are outta luck!

thetrim · December 2016

I cooked carrots (1 hr) and green beans (15mins) in the Anova for Xmas dinner prep. Both at 183 F. I finished the carrots on the minimax and made casserole with the beans. Muy bueno!

Photo Egg · December 2016

theyolksonyou said:

http://lmgtfy.com/?q=Eggheadforum.com+sous+vide

You try and show a simple search idea and the guy tags you with Off Topic.

JohnInCarolina · December 2016

You can even sous vide... desserts

fishlessman · December 2016

google sous weed, lots of recipes

simple things like infused butters, honey, olive oil to medicated caramels, cookies, brownies

fishlessman · December 2016

changes chuck roast into prime rib 131 degrees 41 hours

Image: https://us.v-cdn.net/5017260/uploads/editor/vn/8ucd8cfzmgii.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/in/oqgdmw8kfcsk.jpg

DoubleEgger · December 2016

I used mine a few times and now it collects dust like so much kitchen equipment. The sacrifice of flavor using the SV versus the Egg is too great for me. SV meat is too bland for me regardless of how much I season it. I gave up after a few tries.

blind99 · December 2016

SGH said:

Gravytrain84 said:

What cuts of meat do you use it for most?

I recently acquired a Nova myself. Thus far I have only tried hog and goat anus. It does nothing for anus in my opinion.
With that said, I'm going to attempt turkey breasts next.

@sgh brother you have wisely noted the shape of the Anova. However it is immersion cooking, not insertion cooking

love mine. Got a batch of yogurt going now.

@fishlessman I haven't gone that long on my chucks. But have done a few at 133 for about 24 hours and they come out outstanding.

fishlessman · December 2016

pickles are 2.5 hours at 140. these were curried zucchini and as soft as they are fresh they keep the crunch with the sous vide, been wanting to pickle jalapenos and see how much crunch they maintain, canning veggies doesnt need a boiling bath that softens them

Image: https://us.v-cdn.net/5017260/uploads/editor/oe/tcla7521jvek.jpg

Ozzie_Isaac · December 2016

I use it to heat my bath water. I like 98.1 deg with no lights. Not sure why.

fishlessman · December 2016

blind99 said:

SGH said:

Gravytrain84 said:

What cuts of meat do you use it for most?

I recently acquired a Nova myself. Thus far I have only tried hog and goat anus. It does nothing for anus in my opinion.
With that said, I'm going to attempt turkey breasts next.

@sgh brother you have wisely noted the shape of the Anova. However it is immersion cooking, not insertion cooking

love mine. Got a batch of yogurt going now.

@fishlessman I haven't gone that long on my chucks. But have done a few at 133 for about 24 hours and they come out outstanding.

im going to try one next time less hours, this one would have started to lose some texture any longer

The Cen-Tex Smoker · December 2016

BenitoBlanco said:

The Cen-Tex Smoker said:

Restaurants do not do that on any scale at all. They should, but they don't. If you are looking for a perfectly cooked steak at 4pm or 12 am, chances are there is not going to be a Sous Vide in the kitchen of that place

Why would you say that restaurants don't do that? Why wouldn't they? I see a lot of restaurants and home cooks using them with good reason. Eggheads lve the control they have over making the Egg do what they want. I can't see how sous vide wouldn't be the type of thing that we would dive into headfirst knowing that we can cook a food throughout to the exact degree...seems right in our wheelhouse.

Welcome- I never said they shouldn't, and I certainly never said we shouldn't. I use mine every week and I have for years. I've used it for catering as well.

If this is truly your first post on here you may be missing some of the nuance that comes with me being 6 (okay 8) glasses of wine in and busting Ron's chops at 1am.

What is actually true in what I said is that most restaurants don't. Some fancy places will have a signature dish or 2 so the waiter can tell you all about the magic of sous vide and how it's going to blow your mind when you buy the $59 5oz filet. You said there are a lot- I would disagree with you. Maybe 2% of restaurants use it and it's only being used to upsell you to something expensive. The real value of sous vide in a restaurant is to safely hold food at the perfect temp for quick service. This is not being done anywhere that I know of (I'm sure someone does it, just none that I know of). It will catch on one day, I'm sure of that.But for now it's reserved for food nerds like us and niche restaurants using it to be fancy and part you from your money.

TonyA · December 2016

Fish is spot on .. tough meats are great because you can cook them a long time and break down muscle fibers .. I've been doing 10 hour eye rounds this way with great results. Things like leg of lamb or beef tenderloin I prefer to cook in the oven or egg still - much more than 4 hours sous vide and the texture gets a bit mushy. Hard and soft eggs, pate, heating ham or leftover bbq ...

I've done steaks and chicken ... there is definitely a difference in flavor that I can't quite describe and I don't like it. It can absolutely level the playing field among cooks in terms of bringing meats to technical doneness. If you are constantly over or under cooking - it's a game changer .. I just don't know anyone here has that issue.

Any of you cook via Sous Vide method??

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