Dreadhead Posted January 29, 2016 Report Posted January 29, 2016 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 Posted January 29, 2016 Report Posted January 29, 2016 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. 1
Dreadhead Posted January 29, 2016 Report Posted January 29, 2016 Well I can probably sell you a good temperature sensor cheap in a while if the results are as expected 1
n_maher Posted January 30, 2016 Report Posted January 30, 2016 It's above freezing (just) so grilled pizza seemed like a good idea. Sent from my iPhone using Tapatalk 7
Absorbine_Sr Posted January 30, 2016 Report Posted January 30, 2016 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 2
Dreadhead Posted January 31, 2016 Report Posted January 31, 2016 Sous vide filet and chili-lime salad. Sous vide steak is insanely good. 3
n_maher Posted January 31, 2016 Report Posted January 31, 2016 I warned my wife recently that when we get our kitchen redone (hopefully this summer) an Anova will be included in the upgrades. 5
Dreadhead Posted February 1, 2016 Report Posted February 1, 2016 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 Posted February 4, 2016 Report Posted February 4, 2016 Skillet Pizza Chicken and impromptu mashed potatoes 6
crappyjones123 Posted February 5, 2016 Report Posted February 5, 2016 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. 2
Dusty Chalk Posted February 7, 2016 Report Posted February 7, 2016 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. 1
crappyjones123 Posted February 17, 2016 Report Posted February 17, 2016 (edited) 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 Posted February 18, 2016 Report Posted February 18, 2016 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 Posted February 20, 2016 Report Posted February 20, 2016 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 3
Grahame Posted February 21, 2016 Report Posted February 21, 2016 Not just a sammich, but a HC vertically integrated sammich. Noice.
Augsburger Posted February 26, 2016 Report Posted February 26, 2016 Is that proscuitto hiding in there or did you go vegan on us?
Absorbine_Sr Posted March 1, 2016 Report Posted March 1, 2016 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 6
Aura Posted March 3, 2016 Report Posted March 3, 2016 Chicken Tandoori with curry winter squash. Wow, this plate disappeared fast. 6
luvdunhill Posted March 3, 2016 Author Report Posted March 3, 2016 So, I simply put these in a pot with the Anova doo-hickey, and they will taste better? 1
luvdunhill Posted March 3, 2016 Author Report Posted March 3, 2016 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?
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