Which Cooking Are You?

[Dreadhead]

Yup all true and entirely understood before purchasing the temperature controller (I already owned the pot). That said, as of right now I am doing 2 steaks which fit easily and I used a thermometer to check the consistency and it seemed reasonably good (+/- 1 degrees) everywhere I looked. If I really like the outcome I will likely just invest in an Anova or similar rather than add a circulation pump.

It's an experiment and I am having fun with it.

[grawk]

I'm actually interested in a setup using a temperature controller, an immersion heater, and an aquarium pump to do a larger setup than I'm currently using.

[Dreadhead]

Well I can probably sell you a good temperature sensor cheap in a while if the results are as expected

[Dreadhead]

Very very good.

[n_maher]

It's above freezing (just) so grilled pizza seemed like a good idea.

Sent from my iPhone using Tapatalk

[Absorbine_Sr]

A couple of tilapia filets in the water bath and Debbie made a red cabbage slaw with adobo and apple cider vinegar.

Sent from my iPhone using Tapatalk

[Dreadhead]

Sous vide filet and chili-lime salad. Sous vide steak is insanely good.

[cetoole]

Buy an anova yet?

[n_maher]

I warned my wife recently that when we get our kitchen redone (hopefully this summer) an Anova will be included in the upgrades.  

[Dreadhead]

Think I am going to stick with the slow cooker and temperature controller for a few months and at least wait until there is some great deal on one of the real machines.

[Voltron]

Skillet Pizza Chicken and impromptu mashed potatoes

[swt61]

Smashed taters go with everything!

[crappyjones123]

Searzall, torch and propane tank are here. As is a nice porterhouse which I typically shy away from since the cast iron pan was basically just boiling the meat (no good contact with the meat. Going to give it a try tonight. 

[grawk]

Sous vide leg of lamb

[Dusty Chalk]

Earlier today I followed Jacob's advice of a longer stew time with more liquid and lower temperature, and the stew beef came out much more tender.  I had also left it in a bath with more orange juice than previously.

[crappyjones123]

Is there a reason not to stick a frozen steak in the water bath with the anova circulator? I get it tomorrow. Was wondering if thawing the meat was necessary or not. 

 

Nevermind. I guess people do this all the time and just add an extra 30 minutes to cook time. 

Edited February 17, 2016 by crappyjones123

[Dusty Chalk]

It's all about the inside temperature -- there are a minimum of two phases -- obtaining a desired internal temperature, and sustaining it for x amount of time.

[crappyjones123]

Picked it up a short while ago. Initial thoughts....it's a lot bigger than I thought it would be. My pot is a lot smaller than I thought it was. It is plenty big for a couple of steaks and veggies. The sound it makes when turned on is the coolest. Too late to cook anything tonight but steaks for lunch tomorrow

[cetoole]

Sammich

http://imgur.com/a/5Pgpj

[Grahame]

Not just a sammich, but a HC vertically integrated sammich. Noice.

[Augsburger]

Is that proscuitto hiding in there or did you go vegan on us?

[Absorbine_Sr]

Ming Tsai black pepper and garlic poached beef Tenderloin (we used NY Strip) with garlic-Dijon pan sauce.

http://recipes.anovaculinary.com/recipe/black-pepper-garlic-poached-beef-tenderloin-with-garlic-dijon-pan-sauce

Sent from my iPhone using Tapatalk

[Aura]

Chicken Tandoori with curry winter squash. Wow, this plate disappeared fast.

[luvdunhill]

So, I simply put these in a pot with the Anova doo-hickey, and they will taste better?

[luvdunhill]

I would do 72 hours at 212, for optimum bettering.  Don't use a vacuum bag, just dump it straight in.

... Then a final smoke on the grill?