Sous Vide Mega Thread - Fine Dining for Dummies

[Swayze11]

First time using my new Anova. Pretty impressed. It was the best roast I've ever had.

[PostandIn]

^ beautifully done. How did you crust it? Pan sear, torch?

[Hockeyguy15]

Hey, I have that cutting board too!

[Swayze11]

Pan sear. I should have seared it more but I was scared haha

Really simple and all the juice in the bag made amazing gravy.

[Canehdianman]

I'm drooling. Can't wait for Xmas (put it on my list)

[Swayze11]

A few other things I should mention. This was a really cheap $16 roast I got from super store. I wanted to test it with some cheap tough roast and it was the most tender roast I've ever had.

24 hours at 133 degrees. Super simple rub: just thyme, salt, pepper. I also made some slits and put some cloves of garlic in. Seared it with some canola oil in a hot pan then let it rest and used the same pan for the gravy.

[DownhillGoat]

Originally Posted by Swayze11

Pretty impressed

You'll be less impressed when you die of salmonella.

Nice work, Swayze. That's a delicious looking crust. Hooked now?

[fleuryisgod]

Sous Vide bacon and eggs with some hollandaise sauce and English muffins. Everything tasted amazing.

[fundmark19]

I am going to try chicken wings today 2 hours at 160 then broil for cripyskin

[Pizza]

Originally Posted by Smartcar

Costco has a sale on the food saver until Dec 11:
http://www.costco.ca/.product.100322..._DailyDeals_D3

are the bags safe to cook in?

I've seen commercial vacuum sealers used for sous vide cooking and usually they're over a thousand or even more

[Kjesse]

Originally Posted by Pizza

are the bags safe to cook in?

I've seen commercial vacuum sealers used for sous vide cooking and usually they're over a thousand or even more

According to this, yes, but note the first comment also:

http://nomnompaleo.com/post/12463202...plastic-safety

[Rubicant]

More pictures of ridiculously good looking food please. I may have to try this.

[Smartcar]

Originally Posted by Pizza

are the bags safe to cook in?

I've seen commercial vacuum sealers used for sous vide cooking and usually they're over a thousand or even more

Yes chamber vacuum sealers start at around 2k. If you want to use the commercial pouches you can get an impulse sealer and use commercial pouches, but I don't think they are much different from the ziplock bags, and the ziplock bags work easier for gettin the air out by immersing the bag in water and then sealing it. The foodsaver is more convenient but the bags end up being quite expensive.

CTR Refrigeration on 52 St SE carries sealers, bags and chamber vacuum sealers https://www.highcaliberproducts.com/...aling-machines

[DionTheDman]

Originally Posted by fundmark19

I am going to try chicken wings today 2 hours at 160 then broil for cripyskin

I could be wrong here, but I don't think chicken wings are the best protein to use with sous vide. They're so small that by broiling them long enough to get the skin nice and crispy, you'll pretty much just cook them all the way through anyway.

[GGG]

Originally Posted by Swayze11

Pan sear. I should have seared it more but I was scared haha

Really simple and all the juice in the bag made amazing gravy.

Question for the gravy?

Did you just brown the meat then dump the bag juice into the pan to deglaze and thicken? I've never done a roast and my demands that I make gravy with it or I can't sous vide it.

[DatSOOKin]

Originally Posted by DoubleF

My research shows the following pieces excellent for a sous vide set up:

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

https://www.amazon.ca/gp/product/B00...?ie=UTF8&psc=1

It's around $50 ish combined.

Thoughts on this set up?

How would this setup work exactly? Water goes into the container with the sou vide machine, but how does the lid fit into this? Cut out a notch for the sou vide?

This thread won me over so I ordered an anova for Christmas. Now I'm trying to figure out what I may need/want to make this work.

[Swayze11]

Originally Posted by GGG

Question for the gravy?

Did you just brown the meat then dump the bag juice into the pan to deglaze and thicken? I've never done a roast and my demands that I make gravy with it or I can't sous vide it.

Exactly, I put some of that club house gravy mix in it too with some pepper.

[Swayze11]

Originally Posted by DatSOOKin

How would this setup work exactly? Water goes into the container with the sou vide machine, but how does the lid fit into this? Cut out a notch for the sou vide?

This thread won me over so I ordered an anova for Christmas. Now I'm trying to figure out what I may need/want to make this work.

I don't fully understand the need for a rig at all. Use a big pot, ziplock bag and 2 of those black alligator clips you get from staples. I put tinfoil over the top just to reduce the evaporation.

[TurdFerguson]

Originally Posted by Swayze11

Exactly, I put some of that club house gravy mix in it too with some pepper.

Packaged gravy? Boiled roast? what is this cheaters world you live in? Do you even type your own posts or is this a bot.

[Flames89]

Is the wifi-enabled Anova worth it?