Lifecooking

Mon Dec 1, 2014, 02:16 PM

Sous Vide anyone?

OK., so we just got our Anova Precision Cooker that we backed on Kickstarter. It came nicely packaged:



We expected it today so I put some NY Strip into the fridge last night to thaw. I just sealed them up and put them into the pot.:



I'll report back later and let you know how well this thing works.

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Reply Sous Vide anyone? (Original post)
Currentsitguy Dec 2014 OP
Fine Kettle Of Fish Dec 2014 #1
Currentsitguy Dec 2014 #2
Fine Kettle Of Fish Dec 2014 #8
Currentsitguy Dec 2014 #10
Spitfire Dec 2014 #3
Currentsitguy Dec 2014 #4
Spitfire Dec 2014 #5
Currentsitguy Dec 2014 #11
New Deal Democrat Dec 2014 #6
Spitfire Dec 2014 #7
New Deal Democrat Dec 2014 #9
Currentsitguy Dec 2014 #12
New Deal Democrat Dec 2014 #13
Spitfire Dec 2014 #14
TexMex Dec 2014 #15

Response to Currentsitguy (Original post)


Response to Fine Kettle Of Fish (Reply #1)

Mon Dec 1, 2014, 02:31 PM

2. Foodsaver

We got a Foodsaver last year at Costco. It is literally the best thing for food we ever bought. We joined the local farm CSA, so literally everything gets divvied up, sealed and put into the freezer. We also get our meat sub-primal and cut it up ourselves and portion and seal it. I'm a cheap bastard and like making my money go as far as possible. Frankly I also think grocery store steaks are too damn thin, hence we cut them ourselves.

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Response to Currentsitguy (Reply #2)


Response to Fine Kettle Of Fish (Reply #8)

Mon Dec 1, 2014, 05:30 PM

10. The Foodsaver

we have has a wet food/soup mode. I've never used it, but the newer models have it.

We are also drowning in food, but we did the CSA for a few reasons. We like keeping our money as local as possible. I figure if I'm going to walk the walk with my economic beliefs, I'd better talk the talk. I'm about as economically conservative as it gets, so keeping as much money here in the township as possible is never a bad thing. We found ourselves on the opposite sides of the fracking debate here. He opposed, we supported. In all fairness a good chunk of his clientele was made up of well to do urban hip types who threatened to leave the CSA if gas exploration took place locally, so we felt it was only right to show that he could build a new customer base with local residents. Lastly, our home burned down last year and I was pretty involved in rebuilding, so I didn't have a whole lot of time or ability to maintain a garden in the middle of a construction site.

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Response to Currentsitguy (Original post)

Mon Dec 1, 2014, 02:37 PM

3. I gave Sous Vide a simple try.

I was curious so I gave it a try twice using an older crock pot that I could precisely control the temperature.
I let it go for several hours then pan seared the steak to give it some color and crust.
It worked, but honestly I just didn't see any reason to pursue it any further.
When it comes to steak I prefer the taste cooked over fire.
I suppose for other foods it might be an option but for me it's an cooking method that doesn't serve a purpose.
I hope it works well for you.

In the crock pot at 130 degrees.


I've tried it twice, while it worked - I prefer grilled or smoked.
First try -

Second try -

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Response to Spitfire (Reply #3)

Mon Dec 1, 2014, 02:42 PM

4. It looks good

I'm just concerned about temperature control over fire. I smoke meat like crazy (Smoked our turkey this year), but I've never had good luck with steak on the grill. It always seems to come out over or under cooked.

FWIW: I've just had my 1st mishap. It seems that this guy will trip the GFI where i had it in the kitchen. I just moved it down to my bar to continue.

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Response to Currentsitguy (Reply #4)

Mon Dec 1, 2014, 03:16 PM

5. I've gotten pretty good

at judging steaks on the grill, but even so I always use a digital thermometer to insure that I never over or under grill/smoke any meat I'm doing.

I do agree with you on vacuum sealers!
I don't think I could live without mine anymore, it's really incredible how much longer vacuum sealed foods last in storage.

Ha, those GFI's.
Well, one thing about having the power go out on a Sous Vide - it won't screw up the end result........

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Response to Spitfire (Reply #5)

Mon Dec 1, 2014, 05:34 PM

11. No it won't...

We have a secondary cooktop down in our bar/living room that is induction, and therefore temperature safe, so I just carried it down there and plugged it back in and set it on the surface.

I'm still a little confused as to what tripped it, though. Nothing else on the circuit was turned on, and it only draws 800w peak. I personally ran the circuit, so I know it is good.

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Response to Spitfire (Reply #3)

Mon Dec 1, 2014, 03:20 PM

6. That was my first thought, why not just use the good ol' crock pot?

This is interesting though.

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Response to New Deal Democrat (Reply #6)

Mon Dec 1, 2014, 03:27 PM

7. Actually -

The problem with crockpots is that they really can't hold the narrow temperature range required for proper Sous Vide heating (especially the newer ones).

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Response to Spitfire (Reply #7)

Mon Dec 1, 2014, 05:13 PM

9. Well OK then

Guess I have more to learn.

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Response to New Deal Democrat (Reply #9)

Mon Dec 1, 2014, 05:36 PM

12. I have heard of people

Doing an improvised system using a tropical fish tank heater and pump and a Little Igloo Cooler. Since the temperature tolerances are much tighter for fish than a slow cooker, I see no reason why it wouldn't work.

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Response to Currentsitguy (Reply #12)

Mon Dec 1, 2014, 05:43 PM

13. But the precision cooker looks so groovy!

Bet all the cool kids are getting them. But I'm getting a sword cane, so I think that will be cool enough for this year.

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Response to Currentsitguy (Original post)

Mon Dec 1, 2014, 09:45 PM

14. Well, well????

Don't leave us hanging....
Inquiring minds want to know how it came out?

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Response to Currentsitguy (Original post)

Sat Dec 6, 2014, 08:11 PM

15. I've used sous vide since the 90's

 

I learned about it in the restaurant business back when they thought it would become a common household technique. Meats and delicate sauces prepared in advance are naturals for this method.

Here's the poor man's sous vide:
Use a ice chest filled with 130 deg. water from the tea kettle. A cheap digital thermometer w/ probe allows me to control the temp adding hot water as needed. If you like nice browning, use a propane torch to crisp up the exterior quickly before serving.

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Lifecooking