Sous Vide cooking

[Jeff Lebowski]

Since they were $50 off (are they always $50 of?), I picked up an Anova this week and am going to break it in for Sunday dinner. I figure I should start in Sous Vide's wheelhouse, and go with steaks, but was also considering Short Ribs. Serious Eats has a ton of info on steaks, but not so much on short ribs (maybe that means I should avoid it, or that I suck at searching). Has anyone done this?

Ok, ok, I've jumped on the bandwagon. My Christmas present to myself should arrive on Tuesday. I assume I should start with steak?

Start with some good quality steaks. I like to cook them at 134 for 1-3 hrs. Then pat dry and sear in a hot skillet. Put some salt and pepper or spade L on the steaks before cooking.

[kccougar]

So I need to buy a vacuum sealer in addition to the Anova circulator, correct?

[old_gregg]

So I need to buy a vacuum sealer in addition to the Anova circulator, correct?

no, it helps but ziplock bags work

[Uncle Ted]

One is Bluetooth and one is Wi-Fi. You should buy the cheaper one, (Bluetooth), because you don't need any kind of wireless capability with this thing. I haven't used it a single time. All you need to do a spin the dial with your thumb to set the temperature and push the start button. That's it.

It looks like the difference between the two is one is 800 watts and has bluetooth $129. The $149 version has 100 more watts and adds wifi so you can get alerts about your cooking while you are not home, like when it catches your house on fire or something.

Edit: I going to wait until Walter gives his opinion before pulling the trigger on one of these. I guess he is still sleeping off the hang over from his sled dawgs' win last night.

[old_gregg]

Start with some good quality steaks. I like to cook them at 134 for 1-3 hrs. Then pat dry and sear in a hot skillet. Put some salt and pepper or spade L on the steaks before cooking.

i've had my best results with steak at 128.5, but i guess it depends on how down you like steak

[Jeff Lebowski]

So I need to buy a vacuum sealer in addition to the Anova circulator, correct?

You should buy a vacuum sealer because it will change your life. I don't know how people live without them. I seal our left over BBQ (ribs, pork, brisket, etc.) and it tastes just like fresh when we thaw and eat it weeks later.

Having owned several vacuum sealers, I highly recommend you get one that lets you manually control the vacuum and seal functions. Otherwise they sometimes seal before you have all the air out. This one has that function and it also has a quick function with extra suction:

https://www.bedbathandbeyond.com/sto...F_CJ___2617611

Also, the third-party vacuum seal bags are much cheaper and they work fine. We prefer the 8-inch width.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[Jeff Lebowski]

i've had my best results with steak at 128.5, but i guess it depends on how down you like steak

Sure. We have tried different temps and 134 is what our gang prefers. Still pink from edge to edge, on the upper range of medium-rare.

Here is a guide:

[Jeff Lebowski]

This is a nice guide for sous vide steaks:

http://www.seriouseats.com/2015/06/f...ide-steak.html

[old_gregg]

anybody tried one of those blow torch searing attachments? i might give it a shot

[hostile]

anybody tried one of those blow torch searing attachments? i might give it a shot

I have one but haven't tried it yet. (I just have a propane torch from the hardware store)

Typically I will put my cast iron skillet in the oven at 500 degrees. I take it out right before I'm ready to sear and put it on the gas stove at high. Makes a lot of smoke but works great.

[Jeff Lebowski]

anybody tried one of those blow torch searing attachments? i might give it a shot

Yes. It worked OK. I also tried finishing over charcoal. In the end, I think a hot cast iron pan is the simplest and best way to go.

[hostile]

You should buy a vacuum sealer because it will change your life. I don't know how people live without them. I seal our left over BBQ (ribs, pork, brisket, etc.) and it tastes just like fresh when we thaw and eat it weeks later

Ditto.

I have an older model that my mom gave us several years ago. It works fine but I think I'm going to upgrade for my Christmas present.

[old_gregg]

I have one but haven't tried it yet. (I just have a propane torch from the hardware store)

Typically I will put my cast iron skillet in the oven at 500 degrees. I take it out right before I'm ready to sear and put it on the gas stove at high. Makes a lot of smoke but works great.

smoke and mess is the problem i'm trying to avoid for convenience. if going for best result, i'll do cast iron on the stove. but it makes too big of a mess to do regularly, at least as far as i'm concerned.

[Walter Sobchak]

It looks like the difference between the two is one is 800 watts and has bluetooth $129. The $149 version has 100 more watts and adds wifi so you can get alerts about your cooking while you are not home, like when it catches your house on fire or something.

Edit: I going to wait until Walter gives his opinion before pulling the trigger on one of these. I guess he is still sleeping off the hang over from his sled dawgs' win last night.

Get the cheaper one. You will never use the wireless connectivity, bluetooth or wi-fi; it's a "hands-on" device.

i've had my best results with steak at 128.5, but i guess it depends on how down you like steak

I use 129. 134 is too high. JL's gang sounds unsophisticated.

anybody tried one of those blow torch searing attachments? i might give it a shot

I have one. I use it for roasts and other irregularly shaped items. For steaks, like JL said, cast iron pan is best.

[kccougar]

I have one but haven't tried it yet. (I just have a propane torch from the hardware store)

Typically I will put my cast iron skillet in the oven at 500 degrees. I take it out right before I'm ready to sear and put it on the gas stove at high. Makes a lot of smoke but works great.

What type of oil do you use to sear? I typically use a mix of olive oil and butter but when I sear really hot the butter burns so quickly.