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Alright. This thread convinced me to try out the Anova. I was seriously interested when the price of entry was in the 300+ range; now that its only $200 I jumped on board. Any suggested first run through steak recipes? Something easy and with relatively quick gratification?
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Oct 22, 2013 00:37
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| # ¿ Apr 29, 2024 00:49 |
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MrEnigma posted:Replacement Anova shows up today, they let me switch to red (what I originally ordered but switched to black). Now that I have red, I kind of like the black better. The white has a white top/clamp which is a bit odd. Thanks for this; I'm copying this setup almost exactly. I also ordered one of the 1/2 size camwear 8" buckets based on your comments. I am hoping this will end up being everything I need to have some awesome steaks and pork loins. Hopefully the anova shows up expediently.
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Oct 22, 2013 18:18
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Has anyone done top round (specifically londoin broil style cut) SV? My local grocery has it on sale and its cheap as hell. That said, googling seems to have mixed results on this one. Any first hand experience? Probably do anyways just to try.
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Nov 1, 2013 20:08
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So for thanksgiving I wanted to make a whole shitload of miniature creme brulees and came across this: https://www.youtube.com/watch?v=nmHuXaJhRNY Perfection! At least I thought; a way to make a ton of creme brulee with relative ease. Picked up these: http://www.webstaurantstore.com/3-1-4-4-oz-foil-utility-cup-100-pack/99942330.html And man, the first run through the recipe sucked. Holy poo poo. Grainy as hell, a bit chunky, just eesh- no good texture-wise. (Flavor was good). So I ended up trying sieving the mixture after cooking. No dice; too thick for any sieve I've got. Ended up using an immersion blender on the custard as soon as its out of the water bath, and right before the foil tins. THAT worked perfectly; silky smooth texture I wanted/needed. Just figured I'd share in case anyone wants to give it a go at some point.
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Nov 27, 2013 20:03
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Man. Every time I sous vide it comes out being the best meat I've cooked. The ONE issue I have is compared to conventional cooking the sous vide meat seems to cool while serving / on the plate far faster. I mean its obviously just a product of not heating to as high of a temperature, but its still kinda annoying. That said, made pork tenderloin at 140F for 3hrs then torched it three times with a bourbon glaze and it was the best pork tenderloin I've ever had. drat.
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Dec 2, 2013 01:54
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Anyone had luck with flank steak? I've googled and holy poo poo recommendations are all the gently caress over the place
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Dec 17, 2018 16:45
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sterster posted:The biggest thing I have found with flank steak to make things better is simply letting it marinade for 24hr and let it break down the toughness. If that's what you are referring to. Then grilling on high for heat for 6-7 min per side to get a nice char on either side while med-med rare on the inside. Let rest for 3-5 min then slice against the grain like you do brisket. Cool; so something like Marinade for 24hrs SV for ~2hrs at desired temp Sear aggressively Cut against grain And I should be in good shape? Thanks!
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Dec 17, 2018 17:05
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I just found out there's an awesome butcher an hour away from me (stupid suburbs; one of the things I miss about the city). I just placed an order for about $100 of various steaks  My wife is going to tire of steaks by the time New Years rolls around.
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Dec 21, 2018 14:40
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Did my flank today Marinated for 24hrs 132° for 3hr Seared with torch and cast iron together Bias cut against grain Topped with homemade chimchurri Came out fantastic Highly endorsed and would do again without a second thought
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Dec 24, 2018 00:15
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| # ¿ Apr 29, 2024 00:49 |
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Anyone have reccomendations for cuts of meat that do particularly well with ~8-10hr cooking times? I'd love to have a few cuts in my back pocket to toss into the bath before work and have a nice steak ready to roll when I get home from work. Obviously I can find stuff and tweak to get close; but if there's something that's perfect in that window that'd be ideal.
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Dec 26, 2018 14:53
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