- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Anova Sous Vide cooker only $129 for Fathers day
Posted on 6/25/15 at 8:36 am to DrinkDrankDrunk
Posted on 6/25/15 at 8:36 am to DrinkDrankDrunk
I ended up forwarding the OP's link to my wife and got the Anova for Father's day. do you guys have any go to website for sous vide recipes? I'm thinking this weekend will be filled with immersion recipes.
2
Posted on 6/25/15 at 8:52 am to Motorboat
frick yall. I don't feel like spending money on another cooking appliance but I really want one.
Posted on 6/25/15 at 10:46 am to LSUPHILLY72
I have a Sous Vide supreme which is nice but that would definitely take up less space in the kitchen
Posted on 6/25/15 at 11:12 am to CajunInFL
quote:
I cooked these burgers at 137 degrees for 2 hours.
see...thats a little too much time to spend on burgers
Posted on 6/25/15 at 11:27 am to mpar98
quote:
see...thats a little too much time to spend on burgers
sometimes you want to let something cadillac while you get other things done. You need to slow down, mon.
Posted on 6/25/15 at 11:29 am to Motorboat
quote:
y. do you guys have any go to website for sous vide recipes? I'm thinking this weekend will be filled with immersion recipes.
chefsteps
Posted on 6/25/15 at 4:48 pm to Salmon
Mine came yesterday. Best steak the store had was choice porterhouses so I went with that.
Used ziploc bag and the water dispersion technique. Salt and pepper with some garlic powder then 2 hours at 129 degrees. Then a quick sear in the cast iron.
Texture wise it was one of the better steaks I've made. Cooked perfectly and not a bad or tough bite. Flavor was pretty good, too and the same as using the oven/cast iron for the reverse sear. Also remember the quality was only average so the results were pretty good. I still prefer the flavor of charcoal cooking. Might have to experiment with sous vide and searing on the grill.
I'm very impressed so far. Looking forward to better cuts and other things like pork, chicken and fish. This is perfect for weekdays. We like to walk for exercise in the evenings. This lets us set up the meat early and not worry about it.
Used ziploc bag and the water dispersion technique. Salt and pepper with some garlic powder then 2 hours at 129 degrees. Then a quick sear in the cast iron.
Texture wise it was one of the better steaks I've made. Cooked perfectly and not a bad or tough bite. Flavor was pretty good, too and the same as using the oven/cast iron for the reverse sear. Also remember the quality was only average so the results were pretty good. I still prefer the flavor of charcoal cooking. Might have to experiment with sous vide and searing on the grill.
I'm very impressed so far. Looking forward to better cuts and other things like pork, chicken and fish. This is perfect for weekdays. We like to walk for exercise in the evenings. This lets us set up the meat early and not worry about it.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News