Thanks to you guys (and the internet in general) I decided I wanted a sous vide and got one for Christmas. Went with the Anova Nano. It's really small and easy to store, and is priced really well, we got it for $65 on black Friday.
I didn't get the Wifi version because I have no desire for Wifi connectivity. It does have bluetooth, but I haven't bothered using it. You can use the Nano with any phone app, 'cause it's got buttons and a screen, which I like.
OKAY. I've used it three times so far, tri-tip, chicken breasts, and a pork tenderloin. Tri-tip and pork tenderloin were both seared on the kettle to finish. The chicken was cooked along with a store bought tandori marinade, and didn't get any sear or any other finishing after coming out of the bag.
I haven't done any really long cooks on it yet, the tri-tip cook was the longest at two hours.
The chicken was realllly good, and noticeably better than any chicken breast I've ever grilled, which usually turn out a little dry.
The pork tenderloin and the tri-tip were also good, but I wouldn't say they were any better than how I usually cook them on the kettle with a reverse sear.
What I like about sous vide the most is something I hadn't really thought about :: it frees up your timeline and schedule. What I mean by that, if you're cooking on the grill or in an oven you can overcook your meat, leave it in too long and the internal temp will go past where you want it. So, if you put the meat on the grill, but then get caught up doing something else and don't get started on the sides fast enough, your meat is either done too soon, or it gets over cooked.
We've got a 9 month old baby at home, so, "stuff" comes up all the time haha.
With sous vide, if something comes up that makes me step away for a little while....no worries. You can't overcook the meat, and it also won't get done too soon and have to come out and then get cold. That's pretty cool, and makes for a less stressful cook, especially on a weeknight when I always seem to be in a hurry.
Obviously you don't want to step away for hours at a time, but if you end up 20minutes behind schedule, no worries.
I didn't get the Wifi version because I have no desire for Wifi connectivity. It does have bluetooth, but I haven't bothered using it. You can use the Nano with any phone app, 'cause it's got buttons and a screen, which I like.
OKAY. I've used it three times so far, tri-tip, chicken breasts, and a pork tenderloin. Tri-tip and pork tenderloin were both seared on the kettle to finish. The chicken was cooked along with a store bought tandori marinade, and didn't get any sear or any other finishing after coming out of the bag.
I haven't done any really long cooks on it yet, the tri-tip cook was the longest at two hours.
The chicken was realllly good, and noticeably better than any chicken breast I've ever grilled, which usually turn out a little dry.
The pork tenderloin and the tri-tip were also good, but I wouldn't say they were any better than how I usually cook them on the kettle with a reverse sear.
What I like about sous vide the most is something I hadn't really thought about :: it frees up your timeline and schedule. What I mean by that, if you're cooking on the grill or in an oven you can overcook your meat, leave it in too long and the internal temp will go past where you want it. So, if you put the meat on the grill, but then get caught up doing something else and don't get started on the sides fast enough, your meat is either done too soon, or it gets over cooked.
We've got a 9 month old baby at home, so, "stuff" comes up all the time haha.
With sous vide, if something comes up that makes me step away for a little while....no worries. You can't overcook the meat, and it also won't get done too soon and have to come out and then get cold. That's pretty cool, and makes for a less stressful cook, especially on a weeknight when I always seem to be in a hurry.
Obviously you don't want to step away for hours at a time, but if you end up 20minutes behind schedule, no worries.
