Sous Vide Mega Thread - Fine Dining for Dummies

[kermitology]

Yeah, some of the other deals have it drop around $80 vs $40.

[Izzle]

Lol, anyone else find that when they go to the buy page, its only $30 off?

[cKy]

Originally Posted by Izzle

Lol, anyone else find that when they go to the buy page, its only $30 off?

Only for the BT one. The WiFi one is $40 off as advertised.

[prarieboy]

I did a Pork Tenderloin tonight for the first time.

The mother in law was going to boil it tomorrow and dice it up into very small pieces for use in a traditional Romanian salad so I took over and vacuum sealed it. (Much frustration because of too much liquid, finally got it sealed up) Added no spices whatsoever. Cooked it for 1:20 minutes at 65c.

It turned out great. There was no pink that would put people off and it was juicy and had a perfect texture. Next time I'll add salt and pepper. Can't wait.

So glad the OP started this thread.

[DownhillGoat]

Originally Posted by Otto-matic

I'm really interested in getting into Sous Vide, is there any better sales that go on for the Anova or is this as good as it gets?

They seem to do sales for Mothers Day, Christmas, Black Friday as well. But I'd echo Corsi's comment.

Originally Posted by CorsiHockeyLeague

I made a quarter of a leg of lamb last night, absolutely perfect.

Did you do a sous-vide mint butter as well? So good.
https://sansaire.com/2015/01/rack-la...butter-recipe/

[TorqueDog]

What are you guys doing for searing? Any tips/tricks?

I went and got myself a torch from Home Depot for searing post-sous vide. Do you have to go slow with the torch? I found that it's lacking the same flavor that you'd get when searing in a pan.

[kermitology]

I found my searing was very lacking until I moved to a cast iron pan.

[Slava]

I also use cast iron and it's a "grill pan" so you get grill marks. Of course that doesn't add to the flavor, but it adds a nice touch visually.

[cKy]

Originally Posted by TorqueDog

What are you guys doing for searing? Any tips/tricks?

I went and got myself a torch from Home Depot for searing post-sous vide. Do you have to go slow with the torch? I found that it's lacking the same flavor that you'd get when searing in a pan.

https://anovaculinary.com/anova-searing-guide-part-1/

[me_dennis]

There's an extra $30CAD off of the bluetooth and wifi models right now (for only 5 days) using the coupon code SOUSVIDECUPID

That means the Wifi is $200 and the BT is $145

[Izzle]

Originally Posted by me_dennis

There's an extra $30CAD off of the bluetooth and wifi models right now (for only 5 days) using the coupon code SOUSVIDECUPID

That means the Wifi is $200 and the BT is $145

5 days starting today?

Hmm, I suppose that makes sense considering Valentine's day is also 5 days away.

[woob]

Anova bought by Electrolux for 250million. Pretty good for a Kickstarter company. https://techcrunch.com/2017/02/06/anova-electrolux/

[NuclearFart]

Originally Posted by TorqueDog

What are you guys doing for searing? Any tips/tricks?

I went and got myself a torch from Home Depot for searing post-sous vide. Do you have to go slow with the torch? I found that it's lacking the same flavor that you'd get when searing in a pan.

Get yourself the Searzall attachment for your blowtorch. It gives much more even radiant heat over a larger area, and it really helps minimize some of the acrid taste you might get from a direct blowtorch.

[DownhillGoat]

Originally Posted by NuclearFart

Get yourself the Searzall attachment for your blowtorch. It gives much more even radiant heat over a larger area, and it really helps minimize some of the acrid taste you might get from a direct blowtorch.

You also get the feeling you could burn down your entire house every time you use it. Love those things, although don't have one.

I use the cast myself. Found the biggest trick to searing was pat dry with paper towel first.

[Kjesse]

In a prior post I commented about not getting searing right. I got it right this time although not with the best cut of beef.

This was an Eye of Round roast, something I would usually only use for beef jerky. I took this out, seasoned it, then seared in a wok at high heat (wok so as to minimize oil splashes). Then cooled, put in a bag, sealed, and into the bath at 132 degrees for 24 hours.

After 24 hours (and when first seared it was no where near this dark):

NSFW!

Lots of juice, it made great gravy. And this cut needs flavour so I'm glad we made gravy.

Then it was time for the second sear. Again, using the wok. First though, I put it in an ice bath still in the bag to make sure I did not overcook it. This is the result, a few minutes a side with high temp oil after being in ice for about 10 minutes:

NSFW!

Then sliced, thick for dinner:

NSFW!

And then after dinner, cut up for sandwiches or snacks:

NSFW!

Overall, I wouldn't do Eye of Round again, its not that tasty. That being said for a roast that costs 12 bucks, pretty impressive. Next time I'll use a better cut. It was very tender however.

[Swayze11]

Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.

[DownhillGoat]

Originally Posted by Swayze11

Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.

Yup. Eye of round is my go to. 2 massive roasts for $20 at Costco, cut up into steaks. Can't go wrong.

[CorsiHockeyLeague]

Cast iron worked fine for me but I prefer the torch. As recommended earlier in this thread I've been using a bernzomatic ts8000 and it's perfect. Pat dry with paper towel, sear for about 30 seconds on each side to get it nice and scorched. Delicious.

[Kjesse]

Originally Posted by Swayze11

Why use a better cut? That is the whole point of the Sous Vide. Buy a crappy and cheap cut and turn it into something worth way more.

Flavour. Eye of round is lean and has more connective tissue but not a lot of fat, which is why I use it for beef jerky normally. You can flavour and smoke beef jerky much more than a roast. It simply lacked flavour.

I've read now from other articles that chuck might even be better than round for sous vide for that reason. I'm not sure if that's true.

[GGG]

Originally Posted by kunkstyle

Yup. Eye of round is my go to. 2 massive roasts for $20 at Costco, cut up into steaks. Can't go wrong.

I prefer bottom as it has the fat cap on it.