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Sous Vide?
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ninnymugs
Posts: 87
I am wanting to give this a try. I'm very interested. Any tips on how to get started, what to buy, and overall how to?
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Do it. It's as much of a life-changer as the Egg is, in my opinion. Especially once you discover how to make your own chocolate pots!"I've made a note never to piss you two off." - Stike
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Stormbringer said:
As for what to buy, you can get started with just purchasing a stick cooker. Anova and ChefSteps are two popular brands. You need a large pot (8qt or so) and plastic freezer bags (or vacuum bags). I quickly bought a plastic container to use instead of using one of my cooking pots - liked the dimensions better and had a top that could be cut.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. -
I love mine, but I've also found that many "life-changing" recipes to turn tough meat tender just don't work well, at least not for me. I stick to steaks, chicken breasts, pork chops and giant shrimp. My one effort at beef ribs didn't turn out as I would have liked (I think they need an additional hour on the egg to render the fat properly). If I were to pick one source, I'd go with serious eats.
Also, I ended up getting a vacuum sealer in quick order.*******Owner of a large and a beloved mini in Philadelphia -
Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
jlsm said:I love mine, but I've also found that many "life-changing" recipes to turn tough meat tender just don't work well, at least not for me. I stick to steaks, chicken breasts, pork chops and giant shrimp. My one effort at beef ribs didn't turn out as I would have liked (I think they need an additional hour on the egg to render the fat properly). If I were to pick one source, I'd go with serious eats.
Also, I ended up getting a vacuum sealer in quick order.
Have not tried much seafood though.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
+1 on Chefsteps Joule. I pre-ordered mine when it was still in the development stage and waited about a year to get. As such is one of the early versions and it continues to work like a champ, never had an issue.
Chefsteps is always improving the interface and recipes available, but agree I use seriouseats and other sites for ideas as well.
Did steak and chicken last night and seared on the egg. The only way my son wants a steak now because it it so much more juicy and flavorful.
The other big benefit is when cooking for a crowd, you can set the meat in the hot tub and go about preparing the rest of the meal. No need to worry about exact timing. If your other prep goes long, the meat can stay in the bath. Then on for a quick two minute sear once you have everything else set and you have all the dishes together at one time.Woody in Northville, MILarge BGE with AR R & B Oval Combo w/Extender and Sliding D Grid, Kick Ash Basket, Smokeware Cap, Wok, Grill Grates and Kettle Q -
caliking said:Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.
That probably won't bother most folks but it bothers me.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
To counter, while I'm sure the joule is fabulous, the lack of controls on it bothers me. Having to only use my phone for any interaction wth it was a deal breaker. I understand my wifi anova is only 900w vs joules 1100w, but it heats up really before my contents are ready to drop in (I actually have the older 800w anova and use it most of the time as I don't need the extra juice, I did use both at the same time once while simultaneously cooking 65 burgers). These guys own pretty much every device, and this is a good comparison:
https://youtu.be/o0kYt3GFFuo
The jist is that that any device will likely be awesome. Sous vide is awesome. Started a 3" sirloin steak for a sear in the egg at noon:
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@caliking I merely seared the beef ribs; I'll cook longer on the egg next time. With seafood, I only do giant, 6 per pound shrimp, which you really can't cook properly any other way. I cook them at 138* from the freezer for 1.5 hours, marinate in basil, EVOO and garlic, then wrap with basil leaves and speck and sear on the egg for about 1.5 minutes per side. Fantastic.
*******Owner of a large and a beloved mini in Philadelphia -
can also infuse liquor and easily make cannabutter/cannaoilBoom
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@jlsm thanks
Will try it sometime. Small lobster tails can probably be done similarly?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
FanOfFanboys said:can also infuse liquor and easily make cannabutter/cannaoil
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HeavyG said:caliking said:Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.
That probably won't bother most folks but it bothers me.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. -
Last I knew, chefsteps has Douglas Baldwin as a team member. Baldwin was one of the early writers to explain how SV worked from a technical/science aspect. Very solid info. Some of what he wrote is free on the web, and gives base line understanding. Do a search, and see what is involved.
SV is just as handy as microwave, tho slo... One must plan ahead if the pre-sear cook is going to be 36 - 72 hours in advance.
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@caliking Absolutely on the small lobster tails.*******Owner of a large and a beloved mini in Philadelphia
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Legume said:FanOfFanboys said:can also infuse liquor and easily make cannabutter/cannaoil
I did infuse some vanilla into some Evan Williams as a test. I used a couple slices of whole vanilla beans into a 750ml bottle of Evan Williams for a trial run.
I chose EW due to the cost (and it is not a bad bourbon). It gave me a barometer to use going forward (should I wish to do so), on more expensive brands.
Poured into a food saver bag, placed in the SV for a couple hours, and it was very, very nice. It was extremely smooth, nice slight vanilla flavor was present, but nowhere near over powering, the flavor of the bourbon. Excellent when poured neat, and very fine on the rocks for the summer. I will definitely do it again, except this time with some oaked bourbon, to see the taste variance.
Hope this helps.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
It does, thanks @YukonRon. Maybe I'll try a small batch or two.
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caliking said:Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddymarker said:caliking said:Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.
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@cookingdude555 Mine are the originals from ANOVA....no BT, no WiFi.
Model is ASVPIPE 1.0 and 1.1 - will send a photo when I get home. The wattage is 1050W.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Skiddymarker said:@cookingdude555 Mine are the originals from ANOVA....no BT, no WiFi.
Model is ASVPIPE 1.0 and 1.1 - will send a photo when I get home. The wattage is 1050W. -
@cookingdude555 - I think the new model is called the NANO, might be wrong on that. I'm surprised the "newer and smarter" units have less power than the old Pipes.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Interesting. I'm not in the market for one right now, and hopefully won't be for a while. These have worked awesome for me so far tho.
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Anova announced a few new products back in January at the annual Consumer Electronics Show in Vegas. Since then Anova was purchased by Electrolux but I haven't heard how that might affect rollout of the new products.
Here's some info on the new toys: https://geardiary.com/2017/01/05/anova-announces-four-products/“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Finishing up my first cook with my Anova wifi. Sold my sous vide supreme for more than the new one and it takes up half the space in the kitchen. Ran a chick roast at 131 for 36 hours and the temp stays exact. The sous vide stayed within about a half degree.
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I've got a Chefsteps Joule that my brother gave me for Christmas. I rarely use it. But the nice part about the wifi is that the Chefsteps app will do all the "work" for you if you are using one of their recipes. Choose a recipe, pick the doneness of the meat, and tell it to go. It will input the temp, heat the water for you and tell you when to start. And it sets the timer for you and alerts you when it's done. None of that is necessary but they are nice features to have.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
jtcBoynton said:HeavyG said:caliking said:Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.
The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home.
That probably won't bother most folks but it bothers me. -
Sansaire has worked well for me
Be sure to clean it with vinegar water after every use
Immersion is best instead of the tub ones that pose storage and complexity issues
Also be sure to have yours in a large plastic pyrex comtainer for insulation purposes, ie plastic transfers less heat than metal
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