BladeVenom
Lifer
- Jun 2, 2005
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And now that I'm stuck on researching sous vide, what made you chose the Anova over the Sansaire and Nomiku? I remember seeing these on Kickstarter awhile back, didn't realize they were all available now! Interesting post here comparing it to the Sous Vide Demi appliance:
http://forums.egullet.org/topic/145431-anova-sous-vide-circulator-part-1/?p=1928962
Edit: Found a good shootout of the Anova vs. Sansaire vs. Nomiku here:
http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html
I originally was going to go with the sansaire, but it kept being pushed back. The article at serious eats you linked to put the nail in the Sansaire coffin. I'm not saying the latter is bad, but it doesn't seem to have any qualities that would make me pick it over the Anova (which seems to be of better materials- the metal impeller is nice).
Same price, wins (admittedly not by a huge margin) over at serious eats, and I have already used it where I'd get the Sansaire...when?
So, are you going to complement it with a Searzall?
http://www.kickstarter.com/projects/1708738346/the-searzall
Just got funded!
Smoked meats > *. I don't get this sous vide fad.
Yeah the Anova is my pick as well after reading through the reviews online. Very nice! How was the chicken? Guessing not dry?
It was excellent.
The temp used in the original recipe called for a cooler temp than I used, however after looking at articles which compared finished product, an increase in temperature gave similar results at half the time, and as I started late in the day that mattered.
I'm not a huge mint fan so I substituted a lesser quantity of fresh cilantro, and as I hadn't polbanos I substituted Anaheims. For the hot sauce I used Shark brand hot sriracha, which I much prefer to Huy Fong.
Juiciness and tenderness are almost always improved when going to SV.Interesting. Does it come out with a vasty different texture? Is it pretty moist? Definitely putting this on my to-do list :biggrin:
Interesting. Does it come out with a vasty different texture? Is it pretty moist? Definitely putting this on my to-do list :biggrin:
One thing to point out is that the temperature at which collagen can gelatinize/hydrolyze is NOT 160 F, but closer to 140F.Here's the information I found regarding temps and outcomes for boneless chicken.
http://www.edinformatics.com/math_science/science_of_cooking/chicken_sous_vide.htm
so where is the analysis of variance the thread title promised?
From what I've read Sansaire has to redesign the body of their unit so they don't infringe on the Polyscience patent. They will also likely have to pay attorney fees (for both themselves and Polyscience) and damages to Polyscience as well, though I don't think any of that has been ruled on yet.Has the Sansaire got past its ongoing patent litigation? I haven't kept up to date on it.. And very ironic since one of the main backers of it is a huge patent troll.
One thing to point out is that the temperature at which collagen can gelatinize/hydrolyze is NOT 160 F, but closer to 140F.
Perhaps it's a matter of degree. The weights of cooked product drastically change at 160F.
I'll redo this at a lower temp for comparison. It was much superior in texture than my normally cooked chicken brined or not, but if it can be better it would be good to know.
I'm really not sure why they think there's a knee in the moisture loss curve at 160 F.Perhaps it's a matter of degree. The weights of cooked product drastically change at 160F.
I'll redo this at a lower temp for comparison. It was much superior in texture than my normally cooked chicken brined or not, but if it can be better it would be good to know.
From what I've read Sansaire has to redesign the body of their unit so they don't infringe on the Polyscience patent. They will also likely have to pay attorney fees (for both themselves and Polyscience) and damages to Polyscience as well, though I don't think any of that has been ruled on yet.
Also, I'm not sure Myhrvold is a major backer of the Sansaire. The guy running the kickstarter works for Myhrvold but he began the project before he started working for Myhrvold.
The Anova is so simple to use. It held the temperature like a champ. I checked the water temp with Thermapen and it was spot on. I went to Trader Joe's and bought vacuumed sealed seasoned Frenched rack of lamb. I plan to cook that tomorrow straight from the fridge to the water. This is a great tool for lazy cook like me.
OP, I hope you don't mind sharing my result in your thread.
I tried out Anova for the first time today. I didn't know what to expect. Sous vide stuff is all new to me. I cooked two packets of chicken breast (4 breasts total) at 143 F for about 3 hours. I decided to cook little longer just to be safe. I didn't bother seasoning it. I dropped the factory vacuumed sealed Costco Kirkland breast straight into the hot water. After 3 hours, I opened the bag and patted the chicken dry and sprinkled some salt and pepper. Then I finished in lemon olive oil pan. It turned out better than I expected. I was expecting bland tasteless chicken with strong chicken smell. But instead it was lot like rotisserie chicken. Not bad at all.
The Anova is so simple to use. It held the temperature like a champ. I checked the water temp with Thermapen and it was spot on. I went to Trader Joe's and bought vacuumed sealed seasoned Frenched rack of lamb. I plan to cook that tomorrow straight from the fridge to the water. This is a great tool for lazy cook like me.
High heat cooking that sears in the juices is nothing new. The Chinese invented the perfect cooking method called "The Wok" about four thousand years ago. There is nothing new under the sun, including fancy cooking methods...unless you really want to throw money away for The New Improved Au Jus George Foreman Grill, or whatever this new-fangled thing is called.
Boiling food inside a plastic bag? Really? OK, it keeps the juice in b/c it has nowhere else to go. /golf clap The Wok does that really well too.
We have these cooking methods available to us:
The Wok
Conventional Oven
Convection Oven
Microwave Oven
Pan Frying
Deep Frying
Open flame broiling (AKA "grilling")
Indirect heat cooking (AKA "smoking")
Direct heat via electric current (Foreman grill)
There is nothing new under the sun...unless one of you has re-split the Atom and generated incredible heat that does not burn and can be controlled inside a tinfoil box...or something.
High heat cooking that sears in the juices is nothing new. The Chinese invented the perfect cooking method called "The Wok" about four thousand years ago. There is nothing new under the sun, including fancy cooking methods...unless you really want to throw money away for The New Improved Au Jus George Foreman Grill, or whatever this new-fangled thing is called.
Boiling food inside a plastic bag? Really? OK, it keeps the juice in b/c it has nowhere else to go. /golf clap The Wok does that really well too.
We have these cooking methods available to us:
The Wok
Conventional Oven
Convection Oven
Microwave Oven
Pan Frying
Deep Frying
Open flame broiling (AKA "grilling")
Indirect heat cooking (AKA "smoking")
Direct heat via electric current (Foreman grill)
There is nothing new under the sun...unless one of you has re-split the Atom and generated incredible heat that does not burn and can be controlled inside a tinfoil box...or something.