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Safety Dance posted:A cambro basically offers no advantage over vizzling in a stock pot you already own if you use aluminum foil to make a lid. If you already own a cambro, go nuts! If you don't, buying one is silly (unless you need to vizzle and use the stock pot at the same time, then w/e). The stockpot is a good point, I use one sometimes when what I have will fit in there. I tend to vac up a bunch of stuff and do it all at once so most of the time a stock pot big enough would be giant and expensive.
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Nov 3, 2014 23:55
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My cambro was like $8 at a restaurant supply store and I use it for a bunch of stuff when I'm not vizzling. It's neat.
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Nov 4, 2014 00:05
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Steve Yun posted:Coolers suck because you can't see your little steaks swimming around like they're in a beef aquarium Real talk: no poo poo, who cares. My Anova shipped, the searzall is in and working. I will have two setups running at once from now one, hell yeah.
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Nov 4, 2014 00:16
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Another update from Anova. Long update short... If you ordered white or red, you're gonna wait a while longer. They didn't like the first batch so had to make more.
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Nov 4, 2014 00:58
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The Midniter posted:Sarcasm. Apologies then. Sarcasm is not easy to detect on the internets.
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Nov 4, 2014 04:12
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Steve Yun posted:honestly who gives a poo poo times a hundred
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Nov 4, 2014 05:58
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Foil solved my water loss problem completely. Went from substantially over 2L lost per twelve hours cooking at 144F to barely measurable loss at 36 hours.
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Nov 4, 2014 12:25
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With thanksgiving coming up does any one have any good takes on the classics that utilize sous vide cooking? I'm roasting turkey so that's out but everything else is fair game.
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Nov 4, 2014 12:35
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Retrograde whipped potatoes? http://www.kayahara.ca/2011/04/retrograde-redux/
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Nov 4, 2014 12:56
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Making dulche de leche right now at home, can't wait to try it tonight
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Nov 4, 2014 17:48
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Phanatic posted:Retrograde whipped potatoes? Yes, please! Oh, you weren't offering. 
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Nov 4, 2014 17:48
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Have Anova only mailed out the kickstarter backer Anova Precisions yet? I ordered mine only last month and haven't had an email
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Nov 4, 2014 22:32
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Jose posted:Have Anova only mailed out the kickstarter backer Anova Precisions yet? I ordered mine only last month and haven't had an email 
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Nov 4, 2014 22:36
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They've started but aren't expected to be done until December. https://docs.google.com/spreadsheets/d/1LnAQr6c4GAk9vEoKnPJ7gQsPDij7r-v5iDtJ8N82jlI/pubhtml?gid=95126305&single=true
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Nov 4, 2014 22:39
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I just got my email to register and track my shipment, but it says I ordered 2 black ones, when I ordered a black and a red. I've emailed them back asking WTF so hopefully it'll get sorted. But make sure you're checking what is being shipped to you and not just going through the motions hoping everything will be hunky dory.
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Nov 4, 2014 22:52
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deimos posted:Nope. Is the awesome giant tube backers only?
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Nov 5, 2014 00:04
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Got my Anova today ($99 backer), looks great, fit and finish is nice. Steaks are getting done with the Anova and searzall Friday for dinner, I will post some pics.
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Nov 5, 2014 04:28
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BraveUlysses posted:Making dulche de leche right now at home, can't wait to try it tonight trip report: this stuff owns, and was the single easiest thing i've ever made in the sous vide.
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Nov 5, 2014 17:53
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My Anova arrived yesterday but didn't come with a manual for some reason. I don't have a Searzall but hopefully a hot pan will be good enough. Is there a depository of recipes for this thing somewhere? I wanna sous vide some stuff.
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Nov 5, 2014 18:06
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Mons Hubris posted:My Anova arrived yesterday but didn't come with a manual for some reason. I don't have a Searzall but hopefully a hot pan will be good enough. There should have been a USB drive in the package, that has a manual. If not just email them.
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Nov 5, 2014 18:20
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Mons Hubris posted:My Anova arrived yesterday but didn't come with a manual for some reason. I don't have a Searzall but hopefully a hot pan will be good enough. http://bagsoakeat.com/
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Nov 5, 2014 19:26
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My Anova finally shipped. I think it's time for the international founders club people now. Hope it'll arrive soon.
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Nov 5, 2014 19:40
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deimos posted:There should have been a USB drive in the package, that has a manual. If not just email them. Just checked my tube box and I dont have a manual or USB drive that came with mine. Thanks for the heads up, I guess I will email them and see.
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Nov 5, 2014 19:41
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I'm pretty close to the end of the first batch (19XX out of 2000) and I got my shipping notice yesterday afternoon, ETA on the 7th.
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Nov 5, 2014 20:44
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dotster posted:Just checked my tube box and I dont have a manual or USB drive that came with mine. Thanks for the heads up, I guess I will email them and see. This happened to me as well... No usb or manual. Emailing them now. If this happened to anyone else, here's the guide online: https://anova.zendesk.com/hc/en-us/article_attachments/201519570/Anova_Precision_Manual_Print.pdf Random Hero fucked around with this message at 23:44 on Nov 5, 2014 |
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Nov 5, 2014 23:41
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http://www.amazon.com/Booker-and-Dax-Searzall/dp/B00L2P0KNO/ Searzall back up on Amazon, still doesn't ship to Canada.
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Nov 5, 2014 23:42
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So after cooking half a dozen steaks with the searzall, I think it's only marginally better than a cast iron skilet. Same problem they both have: darker crust still requires more time, which means more of the meat right under the crust gets well-done. Also it seems that a thin layer of vegetable oil is the best way to sear steaks. Searing the steak naked gives a sort of dry beef jerky crust, and rendered beef fat seems to not heat up and caramelize as quickly as vegetable oil, leading to more overcooking. Definitely great for chicken skin though.
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Nov 6, 2014 00:04
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It's a pain in the rear end but I really like deep frying to finish off a steak or burger.
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Nov 6, 2014 00:18
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Steve Yun posted:So after cooking half a dozen steaks with the searzall, I think it's only marginally better than a cast iron skilet. Same problem they both have: darker crust still requires more time, which means more of the meat right under the crust gets well-done. So far my favorite use for the searzall is to roast marshmallows. I does seem to work better with a little oil on the meat, I got the jerky crust on some chuck last night that was just dry.
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Nov 6, 2014 00:40
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 This isn't holding temp as well as I hoped. Suggestions for next time?
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Nov 6, 2014 01:57
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Sous bidet might have a clog and need a plunger
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Nov 6, 2014 02:05
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Casu Marzu posted:
Plug it in.
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Nov 6, 2014 04:10
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SirRobin posted:Plug it in. I thought it was supposed to have wireless?
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Nov 6, 2014 04:15
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Steve Yun posted:Sous bidet might have a clog and need a plunger Poo vide.
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Nov 6, 2014 05:06
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Bob_McBob posted:http://www.amazon.com/Booker-and-Dax-Searzall/dp/B00L2P0KNO/ Looks like its gone again.
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Nov 6, 2014 05:23
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Just bought a month's subscription to eRobertParker to try it out, the online version of Wine Advocate. I know he's popular to hate and the vintage web design is well into its decline, but the deciding factor was a 2005 Château Giscours I had, where I just couldn't put words to a flavor which had triggered a memory, nor could anyone else I found on google apart from Parker - glycerine! Not sure if waxing skis or eating crayons was the triggered memory. (or top fuel dragster exhaust maybe, ah childhood) The content seems up to the task so far. For instance I was struggling to find worthwhile reviews of a wine I tasted on holiday, Saint Cosme Côte-Rôtie, WA had twelve vintages. Now, I haven't tried any other of the paid services such as Wine Spectator, International Wine Cellar etc so they might be just as good or better. What about you guys, which services do you like/hate and why?
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Nov 6, 2014 08:41
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Ola posted:Just bought a month's subscription to eRobertParker to try it out, the online version of Wine Advocate. I know he's popular to hate and the vintage web design is well into its decline, but the deciding factor was a 2005 Château Giscours I had, where I just couldn't put words to a flavor which had triggered a memory, nor could anyone else I found on google apart from Parker - glycerine! Not sure if waxing skis or eating crayons was the triggered memory. (or top fuel dragster exhaust maybe, ah childhood) The content seems up to the task so far. For instance I was struggling to find worthwhile reviews of a wine I tasted on holiday, Saint Cosme Côte-Rôtie, WA had twelve vintages. I dunno, I've never subscribed to a paid wine service for sous vide advice before 
Steve Yun fucked around with this message at 09:00 on Nov 6, 2014 |
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Nov 6, 2014 08:58
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Steve Yun posted:I dunno, I've never subscribed to a paid wine service for sous vide advice before Sous veni, sous vide, sous vin, sous vizzle
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Nov 6, 2014 09:18
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Steve Yun posted:I dunno, I've never subscribed to a paid wine service for sous vide advice before Oh god. I follow two threads in this subforum and managed to confuse them. At least they are a good pairing.
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Nov 6, 2014 09:23
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Well I took the new Anova for a spin last night, couldn't wait till the weekend. I did a couple of chuck roasts, one we ate last night and one to use for chopped beef sandwiches tonight. My other unit is a polyscience pro, I got the Anova because of the kickstarter price and to have another unit for when I want to do long cooks, 24-48hr, and need to cook stuff in between. The Anova is smaller, much quieter (nearly silent) compared to the polyscience, and the mount hardware is excellent. Compared to the polyscience it doesn't move much water and that is why it is quieter. It got the water up to temp reasonably fast for the heater size. It is rated at 4-5 gallons and I think the pump might be more limiting than the heater if you tried to go larger with an insulated container or something. Overall a really nice unit, especially for $99.
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Nov 6, 2014 15:59
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