05-04-2017, 02:11 PM
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#401
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Draft Pick
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Anyone sick of Sous Vide yet? Ill buy your machine....
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05-04-2017, 04:51 PM
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#402
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First Line Centre
Join Date: Feb 2006
Location: Locked in the Trunk of a Car
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Lol. Good luck with that. FYI, $60 off Anova right now.
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07-17-2017, 08:19 PM
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#403
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Franchise Player
Join Date: Jul 2003
Location: Sector 7-G
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So I've been looking at this thread for some time now, and have really wanted to give SV a try. However, I could never get the Anova to be justified out in terms of a time saving device for a working couple due to food safety concerns.
Instant Pot just came out with a new model with full manual controls that looks like it'll do the trick. Now lets be clear, I don't think it's possible it could hold a precise temp as close as a dedicated Anova device. However, it should be reasonable close enough to see what this SV thing is about. That and I'll have 10 other uses for it. I'll let you know how it goes...
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07-17-2017, 08:43 PM
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#404
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Franchise Player
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Food safety concerns? Huh?
__________________
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The Following User Says Thank You to CorsiHockeyLeague For This Useful Post:
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07-17-2017, 08:48 PM
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#405
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Franchise Player
Join Date: Jul 2003
Location: Sector 7-G
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Quote:
Originally Posted by CorsiHockeyLeague
Food safety concerns? Huh?
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We leave the house at 7:00am to start the day. Can't really put raw meat into the Anova at that time and have it start via Wifi at 4:00pm to be ready at 5:00 when we return from the day cares. I did look into cooking from frozen but since I'd have to leave the frozen meat in a water bath for the 9 hr before it started cooking - it would still defrost too soon.
Using a Instant Pot, we would not need a water bath and the frozen ingredients can last longer until we engage the pressure cook cycle. Lots of sites on the web on this
If I SV with the Instant Pot - I cant use this delay feature of course, but that's fine. I'm just looking forward to try some basic SV receipes and see what this is about.
Last edited by I-Hate-Hulse; 07-17-2017 at 08:51 PM.
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07-17-2017, 08:53 PM
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#406
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Franchise Player
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Nm.
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07-17-2017, 09:18 PM
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#407
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something else haha
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Start cooking it at 7:00am then. It will be at that consistent temp the entire time you aren't home. Depending on what it is, it will make the meat even more tender the longer it's in.
We put in roasts at 6:00pm and leave them in the SV for 48 hours.
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07-17-2017, 09:33 PM
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#408
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Franchise Player
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Quote:
Originally Posted by Swayze11
Start cooking it at 7:00am then. It will be at that consistent temp the entire time you aren't home. Depending on what it is, it will make the meat even more tender the longer it's in.
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Some cuts of meat break down after 4+ hours though. I'd be selective on what I leave in that long.
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07-17-2017, 09:38 PM
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#409
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something else haha
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Quote:
Originally Posted by kunkstyle
Some cuts of meat break down after 4+ hours though. I'd be selective on what I leave in that long.
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Right, if it's ground beef or poultry I am not sure SV makes sense in that scenario above.
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07-17-2017, 09:45 PM
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#410
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Franchise Player
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Quote:
Originally Posted by Swayze11
Right, if it's ground beef or poultry I am not sure SV makes sense in that scenario above.
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And some cuts of steak. They'll shred and have a weird consistency.
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10-02-2017, 02:35 PM
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#411
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Powerplay Quarterback
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Made a top sirloin roast last night. Started it at about 10PM on Saturday night, and pulled it at about 5PM Sunday. 132 degrees. Came out as tender as a prime rib. Unfortunately I was too eager to serve and eat, that I forgot to take pictures. Oops.
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10-02-2017, 04:09 PM
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#412
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Franchise Player
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nm old post
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10-03-2017, 02:15 PM
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#413
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First Line Centre
Join Date: Jun 2011
Location: Edmonton
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We are going to cook the turkey sous vide this year. I am anticipating really juicy tender white meat.
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The Following User Says Thank You to GP_Matt For This Useful Post:
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10-03-2017, 03:27 PM
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#414
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something else haha
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Quote:
Originally Posted by GP_Matt
We are going to cook the turkey sous vide this year. I am anticipating really juicy tender white meat.
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curious to know how this goes... poultry is really hard to do sous vide.
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10-03-2017, 03:31 PM
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#415
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The new goggles also do nothing.
Join Date: Oct 2001
Location: Calgary
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I was just reading this, they suggest cutting the turkey up:
https://www.chefsteps.com/activities...est-feast-ever
__________________
Uncertainty is an uncomfortable position.
But certainty is an absurd one.
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10-03-2017, 04:39 PM
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#416
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First Line Centre
Join Date: Jun 2011
Location: Edmonton
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That is the plan. We caved and asked the butcher to break down the turkey in advance. 20 pounds of turkey nicely split into light and dark meet to cook at different temperatures. Also we had four guests cancel so there is going to be loads of leftovers.
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10-04-2017, 12:57 PM
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#417
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Dances with Wolves
Join Date: Jun 2006
Location: Section 304
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I don't want to get your expectations too high, but I'm a tool and I've done 2 turkeys damn-near flawlessly. One of the greatest compliments I ever received from my father (who witnessed all 24 hours of me "boiling his turkey") was after he took his first bite and announced "I was sure you were an idiot. Sorry."
I did the method described in the link above.
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10-04-2017, 01:36 PM
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#418
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#1 Goaltender
Join Date: Apr 2009
Location: Back in Calgary!!
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I'm reeeaally tempted to give the Turkey a go. It sounds pretty involved but when you consider the prep time and basting of the regular method, its not that much different.
Side note, if people like pickled things, the Anova recipe for pickled carrots is pretty darn good. I'm tempted to try other things. Beans, Asparagus maybe even pickles!
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10-04-2017, 02:05 PM
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#419
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Franchise Player
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Curious question, what bags are some of you acquiring for turkey or are you vacuum sealing them? I'm thinking basic freezer bags might not be big enough even if a turkey is cut down to size.
I've been experimenting with 24 hour cooks lately. I find I am losing about an inch of water max using my rubbermaid container/lid set up which is nice as I don't have to worry about filling it up too often. Shredded beef and ribs worked great.
The pork I tried didn't turn out too nicely. It was dry. I'm guessing it might have to do with the type of pork I used. Not enough fat.
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10-04-2017, 02:23 PM
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#420
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Powerplay Quarterback
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Quote:
Originally Posted by DoubleF
The pork I tried didn't turn out too nicely. It was dry. I'm guessing it might have to do with the type of pork I used. Not enough fat.
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I've had good results with pork shoulder.
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