Let's Talk Sous Vide - Show & Tell

[SirPorkaLot]

I am new to the scene (yea yea I know I'm late...as always)

I picked up the Anova BT 2nd gen unit that's on sale and it should be here early next week.

Now what the hell do I do with it??!

:loco:

One of our local brethren (Marty) has his set up in a stryofoam box for insulating purposes.
I just happen to have one set aside for just this purpose, I just need to find a water right box to fit within.

What has other brethren done? Let's see you set up.

Also what would you recommend I cook with it first?

 

[Untraceable]

A big stock pot works just fine. You don't absolutely need anything special

I wish I kept a note book of my cooks. I can tell you this much, very different things happen with sous vide between cuts, seasoning, etc. I've made some of the best and also some serious flops with it that caught me off guard

I've found the sous vide is only half the cook. How you finish/sear the meat at the end is its own process. Start looking at torches

 

[smoke ninja]

Im just getting started with sous vide myself.

Ill agree. Ive hit some grand slams but ive also hit into a few triple plays. The sear can make or break the cook.

Chuck roast was good, fat melted like prime rib.




Like eggs sous vide and eggs get along

Reheat steaks, roast and bbq to perfection every time

I did have a spectacular chicken fail.

My favorite so far was top round. You wouldn't believe how tender it can be.

 

[lantern]

I use mine in a cheapo plastic cooler, but have used deep pots several times when I didn't need the extra room.


Salmon can be otherworldly when cooked sous vide. Especially if you are extremely picky with your salmon.......like I am.:grin:

 

[six501]

I do a lot of ribeye and strip with mine. Pat dry, salt / pepper, place in bag with thyme, rosemary and a few garlic gloves. 129 for 60-90 minutes, pat dry and heavy sear in screaming hot cast iron pan. Using a blow torch adds a nice touch.

 

[bajatom4934]

bajatom4934

Can I do a strip from a frozen stare? Thanks.

 

[cpw]

I use a big stock pot as well. I don't have pics, but I've done salmon a few times, chicken breasts, and steaks once (not a big steak eater). I agree with untraceable above...how you finish is just as important as the sous vide part.

 

[SirPorkaLot]

Do you all use vacuum bags or find that a good ziplock works as just as well?

 

[Schmoke]

http://www.bbq-brethren.com/forum/showthread.php?t=211200

 

[SirPorkaLot]

http://www.bbq-brethren.com/forum/showthread.php?t=211200

Thanks! That's helpful

 

[charcoal4brains]

Do you all use vacuum bags or find that a good ziplock works as just as well?

I use BPA-free ZipLoc (TM) plastic bags with a few glass marbles to keep it submerged

 

[Enrico Brandizzi]

Thos is my usual set up

https://www.flickr.com/photos/bbqnessdotcom/albums/72157672828721614

 

[SoCalWJS]

Bought a fairly cheap cooler (I think it's a 14 quart Igloo), used a hacksaw to cut out one corner of the lid for the Anova, and I use it every time I Sous Vide. Easy peasy.

 

[roncoinc]

what about this ?

[ame="https://www.amazon.com/dp/B018CZD4O8?ref_=ams_ad_dp_asin_3"]Amazon.com: Gourmia GSV550 9 quart Sous Vide Water Oven Cooker with Digital Timer and Temperature Controls Includes Rack, Stainless Steel Free Recipe Book Included: Kitchen & Dining[/ame]

 

[Q Junkie]

I use the small cooler for 1-4 items depending on what it is.



I did over 10-11 lbs of ribeyes on Tuesday for our Thanksgiving feast and used the large cooler. Not sure of the exact size but I heated it up to 150° to defrost some pork belly for the mac n cheese, then cooled it down and tossed in 8 ribeyes. It worked perfect and maintained 129° for about 2.5 hrs. Every steak was a perfect med rare.