Xellos2099
Platinum Member
- Mar 8, 2005
- 2,277
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I got a question. What would be a cheap alternative container for this? I been using my kitchen pot but when I want to cook more stuff, the bags get overlap.
I got a question. What would be a cheap alternative container for this? I been using my kitchen pot but when I want to cook more stuff, the bags get overlap.
Not really actually. It has features the current Anova lacks such as multistep cooking. They will be releasing another full size Anova with these features at the end of the year.So basically its just a smaller, less powerful "regular" anova.
Anyone got recipes for chinese style white cut chicken? I tried this method for soy sauce chicken and it come out really well.
https://ginskitchen.wordpress.com/2016/12/16/sous-vide-soy-sauce-chicken/
Whole chicken, sliced. I am thinking of instead of using soy sauce, use chicken broth and put it under water for 6 hoursAre you talking about whole sliced, or the white meat sliced, like they serve with clear garlic or ginger sauce?
After wanting one of these for around a year I finally pulled the trigger. Bought a Joule, KitchenBoss vacuum sealer, some bags, 12qt Rubbermaid container with a precut Joule lid. Plan to use it mostly for basic chicken and pork for the time being.
Bruh! Welcome to the club
You a steak guy? I use mine primarily for steak. Makes a HUGE difference. I just did a blue cheese steak, grill-only, and I was sad that I did not sous vide it (it was a spur-of-the-moment dinner get-together). Reverse-sear is also good, but as it takes 45 minutes + searing, it's not much longer to sous vide, so if you have the time, it's always worth doing steak sous video in my book!
Absolutely love steak and will have some from the to time. Working hard to drop 15 so red meat will be special treats. Weight loss so limiting red mead. Use MPF and Apple Watch. Leaning to mainly chicken with some pork as well.
My main question, searing Olive oil is massive fat for small amount. will searing in non stick pant no out work .
What temp are you sous-viding at? I have only done a few attempts, tried 130° for an hour or so but I think I prefer 120° with a little bit longer of a sear on the grill.My basic procedure is:
1. Dry off the steak after sous-viding (not from the water, but from the liquid from the meat) - just pat down with a paper towel
2. Rub a teaspoon or so of canola oil over the entire steak by hand
3. At minimum, coat with Kosher salt & black pepper, then sear each side for no more than a minute or so (you don't want to keep cooking the inside, just make the outside crispy). I recommend using metal tongs (the BBQ kind, with teeth on them for gripping the meat) so you can sear the sides of the steak too.
What temp are you sous-viding at? I have only done a few attempts, tried 130° for an hour or so but I think I prefer 120° with a little bit longer of a sear on the grill.
I've averaged out at 90 minutes at 135F for pretty much any cut of steak (at about 1" thick...I don't usually do really thick steaks, I like them easy to cut & easy to eat), then either a cast-iron skillet sear or a Searzall if I'm just doing like one steak.
More and more chain restaurants are cooking this way as well. It gives consistency to the food.
https://anovaculinary.com/anova-precision-cooker-nano/?anovanerd=yesplease
Anova Nano for $70. 700 watts, slimmer/smaller profile.. Looks interesting. May get one so I have a second cooker for veggies when I do steaks/etc.
came to post this. Just bought 2! One for a 2nd bath, and the other for X-Mas gifting.
^^That looks great! But I'm wondering if it's safe to eat ground beef at that temperature regardless of the cooking method. I wouldn't do that unless I grounded the beef myself and I'm too lazy to do that.
I'm happy with my homemade smashburgers. I use 80/20 store bought ground beef. I make my patty 1/4 to 1/3 oz each and use two patties per burger. My smashburgers are big burgers and not the wimpy kind. I use Lodge cast iron pan on my Weber Genesis S-330 side burner and Lodge cast iron round grill press to smash the burgers.
Meanwhile, with sous-vide cooking, you set the temperature of your water bath to the desired final temperature of your meat, making it nearly impossible to over- or undercook your burgers. Not only that, but the window of time you have in which to achieve perfectly cooked meat is quite large—on the order of hours. A burger cooked for 45 minutes at 130°F will be nearly indistinguishable from one cooked for three hours.
The color and juiciness of a burger are directly related to the temperature to which they're cooked. The temperatures represented below may seem a little low to you. That's because as a burger sears, it gains a good 10° over the temperature to which you set your device, so a burger cooked to 120°F will actually be at around 130°F by the time it hits the bun.
All of the timings below are given for burgers of six to eight ounces. I do not recommend cooking burgers in sizes outside this range. Burger meat, as a rule, gets far more exposure to oxygen before and during cooking than a solid piece of meat, which can have an effect on color. A burger cooked to a given temperature will be more pink than a solid steak cooked to the same temperature. Don't be alarmed when you bite into that medium-well burger and it's still pink inside!
Is cooking burgers sous-vide safe?
All meat should be handled and cooked carefully to avoid the risk of foodborne illness but ground beef in particular requires extra vigilance. With a large piece of beef, the surfaces of the meat may be contaminated with harmful bacteria, but the center is safe. Searing whole cuts of beef is a very effective way of eliminating those dangerous bugs. Ground beef, on the other hand, can potentially have harmful bacteria mixed throughout its volume so a simple external sear is not an effective method of destroying them.
With a burger cooked via traditional (non sous-vide) methods, I strongly suggest buying whole cuts of meat and grinding them yourself or having the butcher grind them fresh on a clean machine if you plan on serving them below medium-well.
With sous-vide methods, you have a bit more leeway as beef can be safely pasteurized at temperatures as low as 130°F if held for long enough. At 130°F, it takes 2 hours to safely pasteurize beef, while at 140°F, it takes only 12 minutes. Remember—these timeframes begin once the center of the burger reaches pasteurization temperature, so it's a good idea to add an extra half hour to those times for any burger you plan on pasteurizing.
Pasteurization cannot safely take place lower than 130°F, so for this reason, I strongly recommend freshly grinding beef for sous-vide burgers you plan on serving rare to medium-rare.