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swickles posted:Awesome, thanks! Hopefully Anova doesn't have anti-vinegar software installed. Anova's instructions are the same, with the addition of toothbrush and mild soap for the visible bits. https://support.anovaculinary.com/hc/en-us/articles/204567914-How-do-I-clean-my-Anova-Precision-Cooker-
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Feb 18, 2023 18:09
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swickles posted:Has anyone ever run a solution of water and vinegar through the machine for like an hour just to get the internal mechanisms clean? I have VERY hard water living in Phx Az. I also keep my Anova in the water in the cooler on the counter almost 24/7 and use the same water for long periods of time. I've soaked mine in water & vinegar baths multiple times without issue.
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Feb 18, 2023 21:26
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I'm about to cook steaks sous vide for the first time. The plan is to purchase a whole strip loin from Sam's Club, take it home and chop it up into individual steaks and vacuum seal them. Then put them in the freezer until I want to eat one. My question is should I salt and pepper the steaks before I vacuum seal them, or should I do that after I take them out of the bag after cooking? I don't plan on doing the pan searing thing. I will eat the steaks right after taking them out of the bag.
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Feb 19, 2023 01:49
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School of How posted:I don't plan on doing the pan searing thing. I will eat the steaks right after taking them out of the bag. Don’t do this. They look very very sad when they come out of the bag and are missing a bunch of flavor and texture that searing provides.
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Feb 19, 2023 02:02
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School of How posted:I don't plan on doing the pan searing thing. I will eat the steaks right after taking them out of the bag. …why
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Feb 19, 2023 02:03
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I suspect they'd make 1, maybe 2 bites for science and then fire up something to sear them on.
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Feb 19, 2023 02:22
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The whole point of doing sous vide for me is to not smoke up my apartment. My understanding the only reason for pan searing is to make it look fancy. I don't care about how my food looks. I was just wondering if I salt my steaks before vacuuming them and then putting them into the freezer it will mess them up.
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Feb 19, 2023 02:31
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School of How posted:The whole point of doing sous vide for me is to not smoke up my apartment. My understanding the only reason for pan searing is to make it look fancy. I don't care about how my food looks. I was just wondering if I salt my steaks before vacuuming them and then putting them into the freezer it will mess them up. No, the sear imparts a whole lot of flavor, something you can learn with your first cook. And use something like ghee or avocado oil that has a really high smoke point to avoid the smoky apartment.
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Feb 19, 2023 02:33
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School of How posted:The whole point of doing sous vide for me is to not smoke up my apartment. My understanding the only reason for pan searing is to make it look fancy. I don't care about how my food looks. I was just wondering if I salt my steaks before vacuuming them and then putting them into the freezer it will mess them up. Turns out, a lot of what we recognize as "steak flavor" comes from the mailliard reaction (or however France spells it) from the sear. Some people salt before freezing but I never had luck with it so I don't.
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Feb 19, 2023 02:34
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My dude you might as well just not even sous vide and throw it in a vitamix until the meat smoothy hits 129 for a perfect mid rare.
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Feb 19, 2023 02:40
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Please do not eat steak straight out of the sous vide without searing it. You will be very disappointed. If it's an apartment thing without ventilation, open a window on one side of your kitchen and then use like 1-2 fans outside of the kitchen to create a wall of air to blow everything out towards that window. Like one fan pointed high and one low. I've done this multiple times because we did not have a vent and it's worked pretty well. Although, it's a total pain in the rear end and small droplets of grease goes everywhere. It was easier for me never to make a steak at home and only get a steak when eating out.
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Feb 19, 2023 04:20
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School of How posted:The whole point of doing sous vide for me is to not smoke up my apartment. My understanding the only reason for pan searing is to make it look fancy. I don't care about how my food looks. I was just wondering if I salt my steaks before vacuuming them and then putting them into the freezer it will mess them up. Lmao
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Feb 19, 2023 07:49
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Anyone sear their steaks after a bath in a stainless steel? I know cast iron is the big thing cause of it's thermal mass but was curious if any stainless steel boys had any tips. Also do you guys baste while searing?
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Feb 19, 2023 19:47
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I use stainless steel. No real issues, other than be careful not to delaminate your pan when heating it up. I'll baste if I've got a lot of liquid in the pan or am trying to impart a flavor with the oil, but otherwise I just use it as an opportunity to let that side cool for a second so I can flip it back over without cooking through. At least that's my thought process, I'm by no means a pro cook.
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Feb 19, 2023 19:56
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I've seared with stainless and cast iron. The iron is better but the stainless can get the job done.
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Feb 19, 2023 20:56
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Internet Explorer posted:I use stainless steel. No real issues, other than be careful not to delaminate your pan when heating it up. What would cause this? We've got plenty of cast iron but my wife wants a nice stainless pan for things that might benefit from being more responsive to temp adjustments. Figure if I'm gonna look into that I may as well understand their limitations as well.
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Feb 20, 2023 00:25
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My understanding is that unlike cast iron, which is just a slab of metal, stainless has layers and if you apply a large amount of heat without something else in the pan to absorb the heat, the different layers can heat up differently enough that they respond differently and warp, causing them to lift apart. I never had an issue when cooking normally, but one time on my induction I took off a boiling pot that was at max+++ and put an empty pan on-top, then a few moments later heard a "ping" and glanced over to see the top of my pan bubbling up.
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Feb 20, 2023 04:46
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Stainless itself doesn’t have layers, it’s just usually used to clad an aluminum layer, or in some cases, there are 5 alternating layers.
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Feb 20, 2023 14:46
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School of How posted:The whole point of doing sous vide for me is to not smoke up my apartment. My understanding the only reason for pan searing is to make it look fancy. I don't care about how my food looks. I was just wondering if I salt my steaks before vacuuming them and then putting them into the freezer it will mess them up. There's always one goon in every niche thread who has some weird idea and never listens. Get a blow torch for searing.
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Feb 20, 2023 15:05
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A quick search shows aluminum will expand more than copper, so super fancy all clads with copper may be less of a concern than that. I would assume that it's bad manufacturing if any fail though. There are copper or aluminum bottomed stainless that are built more cheap than a "clad" which may have a larger concern.
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Feb 20, 2023 15:08
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Sear the steaks outside on the sidewalk using an extension cord and a George Foreman grill.
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Feb 20, 2023 16:26
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I committed the cardinal sin and didn't sear my chicken breast. I'm using sous vide for convenience and so I just took it out of the bag, diced it into bit sized chucks, and dumped it into S&B curry roux to have with rice and veg. I noticed no difference since the sauce was already strongly flavoured.
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Feb 20, 2023 19:28
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Yeah but you are adding cooked chicken to a saucy dish. Not going matter that much. Arguably you'd make the sauce in the pan you seared and use the fond as part of the base in the sauce. Imagine just eating grayish white chicken. Might as well have boiled it unless you're going for 145f temps.
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Feb 20, 2023 21:18
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sterster posted:Yeah but you are adding cooked chicken to a saucy dish. Not going matter that much. Arguably you'd make the sauce in the pan you seared and use the fond as part of the base in the sauce. I think people eating steak right out the bag is funny but sous vide chicken breast vs boiled chicken are literally mountains apart and not even comparable.
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Feb 20, 2023 21:32
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Lawnie posted:Stainless itself doesn’t have layers, it’s just usually used to clad an aluminum layer, or in some cases, there are 5 alternating layers. Yes, sorry. I thought this was obvious, but that's a good clarification.
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Feb 20, 2023 21:48
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Onions have layers.
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Feb 21, 2023 12:22
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Edit: Dead Deal  BeAuMaN posted:
BeAuMaN fucked around with this message at 03:55 on Feb 25, 2023 |
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Feb 25, 2023 01:45
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Wow that’s a pretty great deal. I bought one and I don’t even need a third sv rig.
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Feb 25, 2023 02:08
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Yeah, glad you got in on it before it died. I already have the full sized one but I figure an extra at that price, especially with a container, couldn't hurt https://anovaculinary.com/products/anova-precision-cooker-16l-container-bundle Not as hot of a deal though; that one is more of a "here's a free container with your purchase", since you could otherwise get a decent offbrand for cheaper on sale. Oh hell nevermind, that just died too. BeAuMaN fucked around with this message at 04:17 on Feb 25, 2023 |
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Feb 25, 2023 04:14
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BeAuMaN posted:Yeah, glad you got in on it before it died. I already have the full sized one but I figure an extra at that price, especially with a container, couldn't hurt This was showing something insane like $22 when I clicked on the link. I don't see them shipping this and it's probably a mistake, but Holy poo poo if they actually did.
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Feb 25, 2023 09:34
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Franco Caution posted:This was showing something insane like $22 when I clicked on the link. I don't see them shipping this and it's probably a mistake, but Holy poo poo if they actually did. BeAuMaN posted:
Just order now, think later! BeAuMaN fucked around with this message at 10:29 on Feb 25, 2023 |
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Feb 25, 2023 09:58
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Oh I did! Ordered one for my mom too since she always asks me about my setup, but never got her own because of the price.
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Feb 25, 2023 10:13
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Ahh, I’m jealous. I already have two older Anovas and a Dorkfood. I thought I got a steal when I got the Anovas for $100 each
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Feb 25, 2023 10:17
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Someone in slickdeals said they did amazon payment, (which I didn't even see as an option) and it took payment and says shipping. This might just work.
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Feb 25, 2023 19:27
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I should've jumped on that deal even to have as a gift or something. Talked myself out of it because I have the same setup already.
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Feb 25, 2023 19:35
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Those bastards at Anova cancelled my order
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Feb 28, 2023 21:09
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Flash Gordon Ramsay posted:Those bastards at Anova cancelled my order I told them to
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Mar 4, 2023 21:37
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So which Anova do I get ? I'm leaning towards buying one but I also don't know which one there's like 5? Also do they sell a vacuum sealing system as well?
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Mar 11, 2023 18:20
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Hollismason posted:So which Anova do I get ? Yes. Hollismason posted:Also do they sell a vacuum sealing system as well? Yes.
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Mar 11, 2023 20:20
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Hollismason posted:So which Anova do I get ? I'm leaning towards buying one but I also don't know which one there's like 5? Also do they sell a vacuum sealing system as well? Actual answer: I assume you're asking about the Anova SV stick when you want to know which one? Technically the APO (Anova Precision Oven) can also SV but I don't know if you're looking to sacrifice that much counter space or not. I think there are a couple people in the thread who have the Anova Vacuum Sealer; it's a Chamber Vac, which is kinda rare in the consumer space, and I think it is well-regarded. Personally though I still use a $75 sealer from Wal-Mart; the only real specification I had is that I wanted it to have a "stop vacuuming and seal now" function for if liquid was starting to get close to the top of the bag. If you want to expound on your intended use case I'm more than happy to give a longer answer! I promise that nobody in the history of ever has actually ever wanted me to talk longer
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Mar 11, 2023 20:23
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