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Posted

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.

Posted

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.

  • Like 1
Posted

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. 

  • Like 2
Posted

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.

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  • 2 weeks later...
Posted (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 by crappyjones123
Posted

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 :)

IMG_1841.JPG

  • Like 3

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