I got my Anova today!

[smackababy]

Has anyone done beef jerky with the Anova yet? Anova's twitter account had one back in August:

https://twitter.com/AnovaCulinary/status/763906985750241283

Sous vide for 2 hours @ 130F, then dehydrate for 6 hours @ 140F. Curious if it makes any difference doing it sous vide first.

I don't see what difference it would make cooking it first. I may try it and see though.

 

[IBMJunkman]

What happened to cooking meat to 165 degrees internal temp?

 

[agent00f]

Has anyone done beef jerky with the Anova yet? Anova's twitter account had one back in August:

https://twitter.com/AnovaCulinary/status/763906985750241283

Sous vide for 2 hours @ 130F, then dehydrate for 6 hours @ 140F. Curious if it makes any difference doing it sous vide first.

I think the difference is going to be fairly modest because between holding at lower temp for a short time, then bit higher temp for a, unless they're doing the marinade w/ the sous vide.

What happened to cooking meat to 165 degrees internal temp?

The % of bacteria killed with time over a certain temp converges to 100, it's just faster at higher temp. For example for 99.99% it's instant at near boiling, and maybe a min at 165 or so. It takes significantly longer at 140 or so, but the food is simultaneously "cooking" (denaturing, etc) so it's a twofer.

 

[smackababy]

What happened to cooking meat to 165 degrees internal temp?

What happened was people wised up and understood, when it comes to pork, the bacteria we want to kill ( trichinae ) only needs to be 137 degrees.

 

[slag]

I made some pork tenderloin also. Rubbed it with some memphis Blues Cafe rub, vacuum sealed it, and popped it in the water @ 148 degrees for 2.5 hours. Also cooked a whole chicken at the same time, but left it in another hour at 155 degrees. I had rosemary and garlic and salt in that bag. When the chicken was done, I broiled it for a bit on both sides to crisp it up and it turned out perfectly.

 

[slag]

What happened was people wised up and understood, when it comes to pork, the bacteria we want to kill ( trichinae ) only needs to be 137 degrees.

There's still fat and connective tissue that needs to be softened/rendered and it takes more than 137 degrees IIRC. Even a tenderloin can benefit from the juices and meat in general heating up and softening the tissue.

 

[Kyle]

There's still fat and connective tissue that needs to be softened/rendered and it takes more than 137 degrees IIRC. Even a tenderloin can benefit from the juices and meat in general heating up and softening the tissue.

I got 132 from this guide

http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html

I think he actually prefers it @ 130. I will say, at 132 it had an incredibly soft butter like texture. You definitively need to be OK w/ eating pink pork though.

 

[agent00f]

I got 132 from this guide

http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html

I think he actually prefers it @ 130. I will say, at 132 it had an incredibly soft butter like texture. You definitively need to be OK w/ eating pink pork though.

Pork also has a peculiar flavor at lower temp many aren't used to.

 

[AznAnarchy99]

I got 132 from this guide

http://www.seriouseats.com/2016/07/food-lab-complete-guide-sous-vide-pork-tenderloin.html

I think he actually prefers it @ 130. I will say, at 132 it had an incredibly soft butter like texture. You definitively need to be OK w/ eating pink pork though.

As long as it's quality pork it's fine. Had some amazing medium pork in Tokyo.

 

[Kaido]

The Food Lab's Complete Guide to Sous Vide Lobster:

http://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html

 

[slag]

Doing another brisket for Sunday morning. Will start Thursday evening, then pull it out Sunday morning right before we go to the parents house. Also going to do a corned beef brisket in the electric pressure cooker. I won't have time to smoke the brisket prior to leaving Sunday morning, so I'll put a little liquid smoke in the vac bag before immersing it for 36 hours.

 

[agent00f]

Doing another brisket for Sunday morning. Will start Thursday evening, then pull it out Sunday morning right before we go to the parents house. Also going to do a corned beef brisket in the electric pressure cooker. I won't have time to smoke the brisket prior to leaving Sunday morning, so I'll put a little liquid smoke in the vac bag before immersing it for 36 hours.

For best results sear both before and after.

 

[agent00f]

For best results sear both before and after.

Also I should probably add that cook times for corned seem shorter than often recommended. I get fairly tender results after only 45 min submerged whereas many recipes call for up 90 which makes everything fall apart a bit.

 

[slag]

I went with 50 minutes last time and it was just about perfect. I'll probably go 40 minutes, release the pressure, toss in some baby potatoes, and then go another 10 minutes and let it slow release. Should be good.

 

[AznAnarchy99]

Used it yesterday for a batch of chicken breast. Came out awesome. A bit of water leaked cause I used crappy sandwich bags but I got my vacuum sealer coming in soon.

 

[AznAnarchy99]

http://imgur.com/a/a0dmc

Sorry for quality. Used snap chat camera.

 

[Kaido]

http://imgur.com/a/a0dmc

Sorry for quality. Used snap chat camera.

Whoo welcome to the club man! Hard to pay $$ for a steak at a restaurant when you can make it perfectly at home anytime you want

Especially with chicken, if you're willing to learn how to make a few sauces, you can really make some awesome dishes with ease. I've been cloning (and improving) a bunch of stuff off the Olive Garden menu; the chicken is especially easy to make, plus I use this awesome microwave pasta maker:

https://www.amazon.com/Microwave-Pasta-Cooker-Original-Sticking/dp/B00WHCIEPW/

One of those "dumb but it works great" gadgets...put your dry pasta in, cover with water, nuke for 10 minutes, clip the lid on & drain, voila - awesome pasta. I actually prefer how this cooks pasta vs. the stovetop. I recently picked up my first metal sauce pan (I've used nonstick my whole life) & it's been really great for making sauces. I skipped the more expensive brands & got this Oxo because imo it's a superior design for usability: (and price!)

https://www.amazon.com/gp/product/B00PCI79VS/

I only recently discovered that sauces are the key to making food taste awesome. I still do a lot with spices, but at least with restaurant, the sauce is the key that amps up the flavor, whether it's a simple burger or a fancy chicken dinner. If you want an easy one to start out with, try out Chicken Alfredo:

http://www.cupcakediariesblog.com/2016/10/copycat-olive-garden-chicken-alfredo.html

Sous vide up the chicken & do a quick sear on the outside with some olive oil, salt, and pepper. Microwave the noodles with the pasta maker (or stovetop the normal way...but I like the convenience of not having to babysit the stove, haha). When the chicken is cool, slice it up. Make the sauce per the directions above (aka dump everything in & bring to almost a boil), mix in the chicken & pasta, top with parsley, voila...eat your heart out, Olive Garden! Plus your sous vide chicken will be waaaaaaay more tender than you'd get at the restaurant!

 

[ponyo]

Just finished cutting and vacuum sealing 14 lbs of USDA Prime NY Strips. Added some steak seasoning, fresh garlic, thyme, and butter before sealing it up. I plan to freeze most of it and cook it with Anova to around 130 degrees and then finish searing it on the Kamado Joe Jr. I have another 12 lbs of Prime NY Strip I have to cut up tomorrow. That one I'm thinking vacuum sealing with nothing added.

 

[AznAnarchy99]

Just finished cutting and vacuum sealing 14 lbs of USDA Prime NY Strips. Added some steak seasoning, fresh garlic, thyme, and butter before sealing it up. I plan to freeze most of it and cook it with Anova to around 130 degrees and then finish searing it on the Kamado Joe Jr. I have another 12 lbs of Prime NY Strip I have to cut up tomorrow. That one I'm thinking vacuum sealing with nothing added.

Can't wait for my vacuum sealer to come in lol.

 

[Kaido]

Just finished cutting and vacuum sealing 14 lbs of USDA Prime NY Strips. Added some steak seasoning, fresh garlic, thyme, and butter before sealing it up. I plan to freeze most of it and cook it with Anova to around 130 degrees and then finish searing it on the Kamado Joe Jr. I have another 12 lbs of Prime NY Strip I have to cut up tomorrow. That one I'm thinking vacuum sealing with nothing added.

Niiiiiice! How do you cut yours? I've never bought a huge chunk of meat like that before.

 

[Kaido]

Can't wait for my vacuum sealer to come in lol.

I've been making more of an effort to prep vac-seal bags now that I have a huge deep freezer (yay!); even though it's a bit more work than just slapping together a ziploc bag with the immersion method, it really does save a lot of time down the road because you can take the food directly from your freezer & dump it in your sous vide bucket, and like ponyo is doing, have a ton of food prepped in both raw & spiced/marinated states for easy dinners.

When I first got my Anova, I was impressed but didn't see a huge usage scenario after doing a few cooks in it, but once I started getting more creative, it's really come to life for me. Like, the ultra-moist chicken is great for slicing into strips for paninis or on pizza, or you can make a great sauce to go with it & give it a bit of a crust with a broiler or in a pan, stuff like that. Steak of course is the obvious usage; my buddy just got one & said it was better than the $150 steak his boss bought him at a high-end NYC steak place.

 

[ponyo]

Niiiiiice! How do you cut yours? I've never bought a huge chunk of meat like that before.

My preference is 1.25 to 1.5 inches thick. That's about the right portion size for us. But I usually cut some thin as .75 and some thick as 2 inches. The thin steaks are reserved for well done guests and also for tableside KBBQ. That's the beauty of buying primal cuts. It's cheaper per pound and you control the cut.

 

[agent00f]

Had some left over Turkey from christmas and did a interesting new to me prep for the dark meat: the boneless roulade. https://www.chefsteps.com/activities/turkey-roulade

Basically you debone the legs, the thigh is much easier than the drumstick which has like 20 boney tendon which need removing. Then salt/pepper and roll up. I just rolled each piece in its own little ball, didn't bother with transglutamase and it turned out prettty good. 68deg for 6hr, sat for a bit to dry the skin, then 500deg oven until crisp. Quite delicious, would cook again.

 

[agent00f]

Also for the same meal found some prime or even wagyu-looking top sirloin labeled/priced as choice. Salt/pepper/liquid-smoke/fish-sauce (gives it that slight dry-age funk) for couple hours, then 58 for 1hr and finished with some lard coat on a shit-ass max-flaring mini-grill. Those technical specifications are key since legit grills do not flare up enough to finish the sear in min time, and often have too much space for the house-burning-down level of delicious smoke generated by the burning lard/fat to escape, plus also get pretty messy if you try this.

Never knew sirloin can taste so good, great flavor without getting mushy like parts of ribeye sometimes turn out. Guests rather pleased as well.

 

[ponyo]

Starbucks is supposed to debut and sell breakfast sous vide "egg bites" next month.