Sous Vide cooking

[old_gregg]

this thing is life changing. it turned some cheap ish ny strips pretty dang good, and skin on chicken thighs with a little sear turned out great. going to give scallops a try tonight.

[Surfah]

this thing is life changing. it turned some cheap ish ny strips pretty dang good, and skin on chicken thighs with a little sear turned out great. going to give scallops a try tonight.

Told you.

[Jeff Lebowski]

this thing is life changing. it turned some cheap ish ny strips pretty dang good, and skin on chicken thighs with a little sear turned out great. going to give scallops a try tonight.

Let us know how the scallops turn out. Been wanting to give that a try.

[hostile]

Mine just arrived. Haven't had a chance to use it yet. Hopefully soon.

[hostile]

Rack of lamb with rosemary and garlic. So tender.

[Walter Sobchak]

Rack of lamb with rosemary and garlic. So tender.

Lamb is one of the first things I tried also. Here is a leg of lamb:

1902824_10153060989200739_418494235894943223_n.jpg

[Jeff Lebowski]

Lamb is one of the first things I tried also. Here is a leg of lamb:

Wow!

Deets please. How long? What temp?

[old_gregg]

target had them on sale, so i bought an extra one. we did chicken thighs and salmon for eight people on sunday, and i didn't love the way either turned out. they were cooked perfectly, but there was too much dill in the chicken recipe and costco didn't have skin-on salmon, so we couldn't really get a good sear on the bbq for fear of overcooking. we seared the chicken in two le cruesets on the stove, and there was enough water content in the chicken even after thoroughly patting dry that it made a huge mess.

Spoiler for money shot:

[Walter Sobchak]

Wow!

Deets please. How long? What temp?

That particular one was 8 hrs @ 130°; finished in a 550° oven using convection heat for ~5 minutes.

target had them on sale, so i bought an extra one. we did chicken thighs and salmon for eight people on sunday, and i didn't love the way either turned out. they were cooked perfectly, but there was too much dill in the chicken recipe and costco didn't have skin-on salmon, so we could really get a good sear on the bbq for fear of overcooking. we seared the chicken in two le cruesets on the stove, and there was enough water content in the chicken even after thoroughly patting dry that it made a huge mess.

Spoiler for money shot:

Chicken and fish are both tricky in sous vide as it becomes possible to overcook each (rendering the meat "mushy") in a relatively short amount of time.

As always, Kenji from serious eats does the legwork for us (trigger warning for YO... contains pictures of delicious food prepared using the sous vide method):

The Food Lab's Complete Guide to Sous Vide Chicken Breast

The Food Lab's Complete Guide to Sous Vide Salmon

[old_gregg]

what's the rule of thumb for how much food to put in one container of liquid controlled by an immersion circulator? i was hesitant to put more than two bags of six thighs each in those stock pots.

[Drunk Tank]

No real rule of thumb that I know of, someone else may know of one. But always make sure you have sufficient water circulation between the bags and make sure they are completely submerged. If you are concerned, check the water temp between the bags with a instant read thermometer. Also make sure the bags aren't touching each other for the most part. I've used a rib rack to separate bags in my container before (obviously won't work for a stockpot).

[Clark Addison]

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?

[kccougar]

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

[Uncle Ted]

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?

What is the difference between the one that Anova sells on their website and the one target sells (for $129)?

http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808

It seems one has wifi so you can cook things remotely.

[Jeff Lebowski]

What is the difference between the one that Anova sells on their website and the one target sells (for $129)?

http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808

It seems one has wifi so you can cook things remotely.

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.