How many of you guys here really, really enjoy cooking and planning meals?

[GolfAddict]

Actually, you could do the experiment yourself...

but...but...not on my first try...

Seriously though, I am sure it would work fine. I regularly grab something out of the freezer, throw in fairly warm-to-hot water, and in a matter of minutes it is thawed to what it would be out of the fridge. Never timed it, but seems like only 15 minutes, maybe a little more. If I leave it for a while, it is actually warm and seems to cook faster.

I can certainly see how going straight into the sv setup, you just give an extra 30 minutes to the time.

 

[IslandTractor]

Why do I have this nagging feeling that the more I read you guys the closer I am to getting in trouble?

Am curious about the electricity usage as I'm completely off grid, but I'm thinking it probably about same as a crock pot.

<CSIHelper: 0x1639e710>

Max output of the Precision cooker is 800 watts. That enables it to maintain up to four gallons of water up to 210F so presumably it takes a lot less power to maintain a couple gallons at 135F. If you cook in an insulated container (many people use small coolers with a corner cut out of the lid) then presumably it would be even more efficient.

 

[IslandTractor]

but...but...not on my first try...

Seriously though, I am sure it would work fine. I regularly grab something out of the freezer, throw in fairly warm-to-hot water, and in a matter of minutes it is thawed to what it would be out of the fridge. Never timed it, but seems like only 15 minutes, maybe a little more. If I leave it for a while, it is actually warm and seems to cook faster.

I can certainly see how going straight into the sv setup, you just give an extra 30 minutes to the time.

Yes, I think the 30 minute rule for individual portions should be more than adequate. Again, the nice thing about sous vide is that "over cooking" for a while really doesn't matter if you use a bit more time.

 

[GolfAddict]

Yes, I think the 30 minute rule for individual portions should be more than adequate. Again, the nice thing about sous vide is that "over cooking" for a while really doesn't matter if you use a bit more time.

I think that if I can make nearly perfect steaks every time is the biggest thing for me. But the fact that you can "hold" it there for an extended time and then sear it for a minute just before serving is a close second.

So often it seems when grilling or frying, timing can get messed up. Particularly if you have guests for dinner.

 

[IslandTractor]

I think that if I can make nearly perfect steaks every time is the biggest thing for me. But the fact that you can "hold" it there for an extended time and then sear it for a minute just before serving is a close second.

So often it seems when grilling or frying, timing can get messed up. Particularly if you have guests for dinner.

Particularly if you have talkative guests or have spent a few hours quenching your thirst before starting to grill. I always seem to run into a crunch time right at the critical moment of grilling where someone is asking a question about setting the table or "is the corn ready to go in" or "where's the beer", something like that which inevitably is distracting and even if it doesn't result in a dreaded grilling error certainly makes grilling less relaxing. I look forward to being able to get everything else out of the way and then just block out a few minutes before sitting down to eat and doing the searing in peace.

 

[GolfAddict]

Particularly if you have talkative guests or have spent a few hours quenching your thirst before starting to grill. I always seem to run into a crunch time right at the critical moment of grilling where someone is asking a question about setting the table or "is the corn ready to go in" or "where's the beer", something like that which inevitably is distracting and even if it doesn't result in a dreaded grilling error certainly makes grilling less relaxing. I look forward to being able to get everything else out of the way and then just block out a few minutes before sitting down to eat and doing the searing in peace.

This is EXACTLY what I mean.

Oh man, just look at what a difference it makes, captured in the picture at the top of this page...:drool:
Why Cook Sous Vide? | Modernist Cuisine

 

[GolfAddict]

Well, got my Anovo today. It's bigger than I thought it would be. I know, pictures or it didn't happen...

For perspective, the floor tiles are 1ft squares.





An 8 quart pan is not gonna do it...

 

[tractorgp]

Well, got my Anovo today. It's bigger than I thought it would be. I know, pictures or it didn't happen...

For perspective, the floor tiles are 1ft squares.

View attachment 417269

View attachment 417270

An 8 quart pan is not gonna do it...

View attachment 417271

Mine is still on the way (hopefully). BTW how did you get that tile grout so clean

 

[IslandTractor]

I just got an email from Anova that mine was delivered. Haven't been home yet.

 

[polo1665]

Any updates from the new Sous Vide chefs here. I've been waiting to see pictures of that steak cooked up to a lovely medium rare.

 

[GolfAddict]

Any updates from the new Sous Vide chefs here. I've been waiting to see pictures of that steak cooked up to a lovely medium rare.

Well, I was hesitating to post about it anymore, as it seems that between me and IT we had totally derailed the thread and other folks had stopped adding to it...

But, since you asked , it is just awesome how well it works. I learned a lesson on the first time though. I had a hot skillet prepared and did a quick sear on each side. It turns out you really want to do a quick sear - like just a few seconds each side. I'm not sure how long I did (45 sec or so?), but too long - ended up cooking too much of each side.

I've used it a lot since then. I've done chicken breasts, and it is great for that! They are left so moist, not dried out at all like is so easy to get breasts. Also pork chops, same results. I do a quick sear, and stuff comes out perfect.

I did a chuck roast last weekend. For "tougher roasts", I followed a recommendation from an online site I've been using. It calls for 2-3 days, so I started it Friday morning and we had it Sunday night. Perfectly medium rare, near fork tender, just came out great. Just sat it in a corner of the kitchen and let it do it's thing. Couldn't be easier. (Did have to add water a few times.)


All in all, I am very happy with it, and thanks to IT for making me aware of it! :thumbsup:

 

[IslandTractor]

Any updates from the new Sous Vide chefs here. I've been waiting to see pictures of that steak cooked up to a lovely medium rare.

Mine arrived and I just haven't had time to use it. I also cannot get to my BBQ yet to sear it due to snow. Might just have to pan dear instead indoors.

The Precision cooker is bigger than I thought. Maybe about the size of three or three and a half beer cans stacked. Looks nicely made. Maybe I will take this reminder to give it a trial run. I put some pork chops with seasoning into individual sandwich zip locks and froze them so I could test freezer to sous vide directly.

 

[GolfAddict]

Mine arrived and I just haven't had time to use it. I also cannot get to my BBQ yet to sear it due to snow. Might just have to pan dear instead indoors.

The Precision cooker is bigger than I thought. Maybe about the size of three or three and a half beer cans stacked. Looks nicely made. Maybe I will take this reminder to give it a trial run. I put some pork chops with seasoning into individual sandwich zip locks and froze them so I could test freezer to sous vide directly.

That reminds me. I did my first try with refrigerator thawed steak. Since then, I have been going straight from the freezer right to the bath. It works great. I won't bother to do any pre-thawing anymore.

Here is a useful site I've been using for times and temps: Modernist Cooking Made Easy: Modernist Cooking and Molecular Gastronomy Tips and Tricks for Home Cooks

 

[polo1665]

Well, I was hesitating to post about it anymore, as it seems that between me and IT we had totally derailed the thread and other folks had stopped adding to it...

But, since you asked , it is just awesome how well it works. I learned a lesson on the first time though. I had a hot skillet prepared and did a quick sear on each side. It turns out you really want to do a quick sear - like just a few seconds each side. I'm not sure how long I did (45 sec or so?), but too long - ended up cooking too much of each side.

I've used it a lot since then. I've done chicken breasts, and it is great for that! They are left so moist, not dried out at all like is so easy to get breasts. Also pork chops, same results. I do a quick sear, and stuff comes out perfect.

I did a chuck roast last weekend. For "tougher roasts", I followed a recommendation from an online site I've been using. It calls for 2-3 days, so I started it Friday morning and we had it Sunday night. Perfectly medium rare, near fork tender, just came out great. Just sat it in a corner of the kitchen and let it do it's thing. Couldn't be easier. (Did have to add water a few times.)
View attachment 419232

All in all, I am very happy with it, and thanks to IT for making me aware of it! :thumbsup:

Nice to hear you like it. I ordered one today. Originally I wasn't going to, but I couldn't help myself.

I wish now that I had ordered it early enough for Easter Dinner. I am making Leg of Lamb, and I think it would have been the perfect way to cook it.

Keep the updates coming!

 

[GolfAddict]

Nice to hear you like it. I ordered one today. Originally I wasn't going to, but I couldn't help myself.

I wish now that I had ordered it early enough for Easter Dinner. I am making Leg of Lamb, and I think it would have been the perfect way to cook it.

Keep the updates coming!

I haven't tried lamb, but I'm sure it would be good. Another one I've done is salmon, which I always get too dry. I actually never have very good luck with fish in general.

I got some frozen, skin-on, wild salmon fillets. They were nothing expensive, a package of individually vacuum packed fillets, fairly thin. I found a simple recipe online that I followed - I cut them out of their packages, brined the fillets a little longer than the instructions since they were frozen when going in, and put them in new vacuum bags with olive oil and a bay leaf on each. (I think that was all, all that I remember anyway.)

They came out perfect. I seared super briefly in butter (would definitely use oil next time) and the meat just flaked off the skin and melted in your mouth. Not even a hint of being dried out.

Did I mention I was happy with this thing? :laughing:

 

[GolfAddict]

I've got another long one going right now, so I ran down to the kitchen to take a picture of it. My wife cannot believe me... seriously, she cannot believe this.

Anyway, here is boneless beef ribs after 7 hours, will be feasting on them Friday night:

 

[GolfAddict]

Well, that picture turned out awful. They will be good though.

 

[sodamo]

Awesome, thanks for the updates. I shared with wife in off chance she might show a hint of encouragement, but not yet. LOLA
I'm grilling a teriyaki seasoned London Broil to go with the ham for an Easter gathering. While I'm sure my LB will be great, just maybe it would have been even better

David Sent from my iPad Air using TractorByNet

 

[polo1665]

Well, mine has shipped and is on its way. Gotta start thinking about the first cook.

 

[MossRoad]

Well, that picture turned out awful. They will be good though.

Looks like spare parts from the I.C.U.!