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Got my Anova on Friday. For $200 I'm impressed, it feels very well made. Cooked up a ribeye at 127 F and seared in a cast iron skillet to finish. I was following the Serious Eats recipe so I seared for 30 seconds on one side, 1 minute on the other, then flipped back for 30 more seconds. Got a good crust but I think I seared for too long, one side ended up a bit greyer than I would have liked. One other adjustment I'll make the next time around is re-salt/peppering the steak after removing it from the water bath but before searing it. I think it will help produce a better crust with a stronger flavor. Overall the taste was quite similar to my normal method of searing in the cast iron skillet and finishing in the oven. Next up: pork belly and salmon. Anyone have a good pork belly recipe besides this one?
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Nov 3, 2013 11:27
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| # ¿ Apr 28, 2024 22:45 |
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Holy crap short ribs at 140F for 48 hours are absolutely amazing. I only salt + peppered them before putting them in. After 48 hours I took them out, cut them from the bone and seared in a cast iron skillet, and used the juices to make a sauce. They came out unbelievably tender, and not dry at all like you might get with a traditional braise. This is definitely my favorite sous vide application so far.
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Nov 12, 2013 09:49
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Sub Rosa posted:Why are you guys doing short ribs at 140+? 72 hours at 130F is like my religion, why go higher?  I might try varying temps/times though just to see what my favorite result is.Seriously though, short ribs are a mandatory SV experience. With a reasonably fatty cut the result is quite reminiscent of Kobe beef in terms of tenderness and fattiness.
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Nov 13, 2013 07:13
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