I got my Anova today!

[Kaido]

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

Oooh, sirloin is a good idea...I just grabbed some ribeye because it was available, but I'll have to get that next time!

 

[Kaido]

Sous Vide omelet:

http://recipes.anovaculinary.com/recipe/easy-sous-vide-omelet-with-parmesan-and-herbs

165F for 20 minutes. Whisk ingredients together (eggs, scallions, parm, butter, salt & pepper) & pour into a medium ziploc bag, then seal using the immersion trick. Weigh the bag down & cook for 10 minutes, then smoosh it into an omelet shape & do another 10 minutes. Easy to scale if you're cooking for a crowd.

Easy enough on the stove, but hey, perfect results every time with the Anova!

 

[agent00f]

Oooh, sirloin is a good idea...I just grabbed some ribeye because it was available, but I'll have to get that next time!

I took into this a bit and turns out "top sirloin" is actually ny/strip. I've tried typical (lean) sirloin before with mediocre results. This had really nice thin marbling like so: https://www.markys.com/Deli-Meats-a...ble-score-6-2-steaks-10-oz-each-1.25-lb..html, except it was just Safeway USDA choice for like $8/lb.

Also I tried Ramen eggs with the GE/1stBuild Paragon Induction cooker. Now can't imagine eating whole eggs any other way. Perfect hard whites with perfect soft insides.

 

[Kaido]

Also I tried Ramen eggs with the GE/1stBuild Paragon Induction cooker. Now can't imagine eating whole eggs any other way. Perfect hard whites with perfect soft insides.

The Paragon gen2 induction cooktop is live on Indiegogo:

https://www.indiegogo.com/projects/paragon-the-ultimate-smart-cooking-system-technology#/

$199 one-day opening price. I bought a high-power NuWave induction hotplate last year; it's currently going for $125:

https://www.amazon.com/gp/product/B00EZFPDO4

1800-watts, 100F to 575F in 5-degree increments. The Paragon is a 1200-watt unit. It includes the cooktop with Bluetooth, a Bluetooth-enabled silicone mat, and a probe. The Bluetooth module swaps between the mat & probe depending on if you want to do a saute or a sous vide or whatever. They also have a deal on Japanese Chantal induction-friendly cookware, which is desiged to go from the freezer to the stove to the table to the dishwasher, which is pretty awesome. Anyway, the probe can maintain a liquid temp within ~1F. The mat can do cookware within ~5F. The probe & mat temp range is 80F to 375F (max temp of 500F, but 375F for precision cooking). There's a lot of temperature differences in traditional cooktops; for example, low can be 275F, medium can be 300F, medium-high can be 330F, and high can be 375F. Frying temperature is usually around 375F, so you're covered in most cases, although I like that my NuWave goes up to 575F because I can bring it outside to pan-sear stuff like sous-vide steaks without smoking out the house.

I like the concept of the Paragon, not quite sure if it's worth buying for me personally because I already have a really nice induction hotplate & an Anova. For $75 more than my NuWave on the opening-day price, that's a pretty good deal if you're buying new, especially if you don't already have a sous-vide machine. I am curious about how well it does sous vide without a circulator, but given that it can do real-time temperature monitoring & adjustments, it probably does a pretty decent job. A quick google found one favorable review for the sous vide capabilities:

http://ovens.reviewed.com/features/hands-on-with-the-firstbuild-paragon-induction-cooktop

I do love that we are getting precious cooking tools at home, and for a relatively affordable price. $199 for a cooktop that heats up fast (thanks to the induction element) & lets you do sous vide, and is portable, is a pretty slick setup.

 

[Bubblehappy]

I finally picked up an Anova yesterday after lusting after one for almost a year. 129 bucks at Target. Did my first steak, a 1lb ribeye, 1 hour at 130 degrees followed by a sear in a hot pan. Amazing! Next time I'm going to leave the fat out of the bag (I used a few tablespoons of butter along with some garlic and rosemary), and I'm going to pre-sear beforehand.

 

[Kaido]

I finally picked up an Anova yesterday after lusting after one for almost a year. 129 bucks at Target. Did my first steak, a 1lb ribeye, 1 hour at 130 degrees followed by a sear in a hot pan. Amazing! Next time I'm going to leave the fat out of the bag (I used a few tablespoons of butter along with some garlic and rosemary), and I'm going to pre-sear beforehand.

Yeah I just do straight-up meat. My buddy is the opposite, he does all of his meat with either a sauce or dry rub in the bag. But yeah, sous vide is no joke haha. I used to only get steak out like once in a great while, now I have it pretty much weekly. $8 for a nice NY strip, perfect every time, same cost as a full McDonalds meal haha.

 

[Imported]

Thanks for the NuWave mention. I've thought about getting an induction cooktop for a while but since I have an Anova, the Paragon doesn't make sense for the cost. Will look more into the NuWave now.

I tried a rib-eye at 132º for New Years. Still tender and buttery as ever, but a bit over done visually. Also finally busted out the Searzall (which has been in a box since I got it from Kickstarter.. lol) and it worked pretty damn well in lieu of searing after.

 

[Kaido]

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

http://www.seriouseats.com/2017/01/the-food-labs-complete-guide-to-sous-vide-shrimp.html

 

[child of wonder]

Got the Anova for my wife for Xmas and have so far cooked pork loin, chicken breast, and hamburgers from fresh ground chuck in it. Amazing results!

I use it so much she calls it a boomerang gift.

 

[AznAnarchy99]

Man this thing has made meal prep for me a breeze.

 

[smackababy]

Making me a nice steak tonight!

 

[Chapbass]

Have one of these on my wedding registry....and someone just bought it today! Looking forward to scouring this thread for fun things

 

[Kaido]

Anova announces 3 new models, including a $99 model:

https://www.engadget.com/2017/01/06/anova-has-a-99-version-of-its-popular-sous-vide-cooker/

Established player Anova has announced three new Precision Cooker models, adding a $99 entry-level device with Bluetooth, a new mid-range model with WiFi that replaces its main cooker, and a pro-level cooker with touchpanel and what the team says is a "far more intuitive interface".

 

[Kaido]

I did some design work on a propane-fueled pizza oven and realized after reading Kaido's posts that there would be absolutely no problem using it as a salamander. The nice thing is that because I'm designing it for Neapolitan pizza, 1000 F air temps are my target.

Here's the current home for the design blog: http://www.pizzamaking.com/forum/index.php?topic=40647

I'll do a thread here when the time is right, but in the meantime if you guys are interested in the math:

https://mega.nz/#!4RYHXRhT!Erm7wZFY36xyH3DNPDv2-UvvZgE8oiFaUbMkMsGQNJA

How did you make out on this?

I'm assembling my GG tomorrow & it can do Neapolitan, so I'm pretty excited. Been waiting a year for it! Not 100% sure if I'll use it for finishing sous vide tho (unless I'm doing a bulk cook) because I have a slick Nuwave induction plug-in single-burner cooktop & an outlet outside, so since I'm usually only doing a couple steaks, I just quickly heat up a pan & sear in that. But I'll have to see if my Baking Steel fits on my GG because that would be the booooooooomb!

 

[Kaido]

Have one of these on my wedding registry....and someone just bought it today! Looking forward to scouring this thread for fun things

Nice & congrats & also congrats!

I always suggest doing steak first because it's really easy:

1. Get a nice thick cut of steak (well, at minimum something 1" thick). I recommend a NY strip because it's pretty bulletproof.
2. If you don't have a vacuum sealer (quick, add a FoodSaver to your registry! lol), use the water immersion trick to get the air out of the bag.
3. Read up on this Serious Eats article to get an understanding of steak sous vide. iirc, I usually do 140F for 90 minutes.
4. Finish with a sear. Salt, pepper, and butter works fine. I usually do garlic salt & olive oil myself. Just get the pan up to High heat (I use a cast-iron pan, for texture) & do each side for about a minute (or less). You don't wan to get into multiple minutes because then you're going to start cooking the meat, and since it's already cooked, you will be over-cooking the meat. You just want a nice brown crust.

It's like going out to Ruth Chris' steakhouse, but only spending ten bucks on a nice large steak instead of $50. Once you figure out what cook time & temp you like (as well as what cuts of meat, thicknesses, and finishing methods you prefer), you can replicate that meal every single time. That's the beauty of it!

 

[Kaido]

There's a new electronic pressure cooker out from Geek Chef which has a sous vide function:

https://www.amazon.com/GeekChef-Multi-Functional-Pressure-Stainless-Detachable/dp/B01LXZD7PV

Nice competitor to the Instant Pot, but for only $85 on sale. Sous vide mode can do 120-175F (Anova does 77F to 210F), although I don't know what the variance is. It seems to be like a Chinese knockoff version of the IP (can't find a website for it), but their video shows 4, 5, 6, 8, 10, and 12-quart models. I've seen several brands come out with a 10-quart PC & after doing an Amazon search, Gourmia does indeed have a large 12-quart model available (edit: dang, GoWise has a 14-quart EPC available!). But based on the Paragon's ability to do sous vide in a temperature-control pot without a circulator, I'd be curious to learn more about the Geek Chef's abilities...having an AIO macine would be nice!

 

[smackababy]

It's like going out to Ruth Chris' steakhouse, but only spending ten bucks on a nice large steak instead of $50. Once you figure out what cook time & temp you like (as well as what cuts of meat, thicknesses, and finishing methods you prefer), you can replicate that meal every single time. That's the beauty of it!

Heh, maybe if you don't buy expensive steaks.

And, you don't need a vacuum sealer. I'd recommend getting a torch before one of those.

 

[Kaido]

Heh, maybe if you don't buy expensive steaks.

And, you don't need a vacuum sealer. I'd recommend getting a torch before one of those.

Yeah, but with sous vide, you don't really need to. You can buy a ribeye for cheap to get meaty flavor, but then tenderize it with the sous vide process.

If I'm just doing one-off stuff, I usually just immersion-bag it, but lately I've been trying to buy in bulk & buy stuff on sale, so I separate them out & vacuum-seal them for storage in my deep freezer (a new addition that I probably love a little too much).

I'd say a great combo is a sous vide machine + a cast-iron skillet to start out with so you can get a proper sear. My primary method right now is:

1. Vac-seal the meat using Foodsaver
2. Sous vide using Anova
3. Crust the exterior using a cast-iron pan, outdoors on a Nuwave induction hotplate (my kitchen is tiny, has no ventilation, and smokes out super easy)

Lots of cheaper competitors entering the market now too (including an Anova competitor from Instant Pot!).

 

[Kaido]

Anova's blog: Simple fixes for floating bags

https://anovaculinary.com/anova-hacks-floating-bags/

 

[Kaido]

Sous Vide carnitas: Tender, crispy, and juicier than ever

http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html

 

[ponyo]

Sous Vide carnitas: Tender, crispy, and juicier than ever

http://www.seriouseats.com/2017/01/how-to-make-sous-vide-carnitas.html

This is basically pulled pork?

 

[Hayabusa Rider]

Thread's still going, YAY!

My Anova finally died so I have the replacement with bluetooth and wifi. It's fun to use I'll have to admit. Beef short ribs coming up soon.

 

[Kaido]

Thread's still going, YAY!

My Anova finally died so I have the replacement with bluetooth and wifi. It's fun to use I'll have to admit. Beef short ribs coming up soon.

HE HAS RETURNED!

 

[Kaido]

This is basically pulled pork?

More or less. But not smoked, more chewy, and with different flavors (onion, garlic, cinnamon stick, bay leaves, orange). So...pretty much just the base meat is the same, and the fact that you crisp up the outside.

This is the carnitas recipe I like to use...although it requires some non-standard ingredients like lard & bacon fat & a year off your life:

http://www.afamilyfeast.com/carnitas/

 

[Hayabusa Rider]

HE HAS RETURNED!

In measured doses