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What should I buy to cook with my new Anova?
Posted on 9/7/16 at 8:19 pm
Posted on 9/7/16 at 8:19 pm
I'd like to stop at the store tomorrow and get something to christen my new Anova with, any suggestions for a first cook? I was thinking maybe stopping at Rousses for some dry aged rib eye, or maybe some lamb chops? I'm good with eating whatever on Friday or Saturday.
6
Posted on 9/7/16 at 8:23 pm to I_heart_beer
I got one about a month ago, first thing I did was rack of lamb. It turned out really nice. I stuck on lamb cause is is so hard to find cooked correctly. Plus it only took a couple hrs.
Posted on 9/7/16 at 8:53 pm to golfntiger32
The last couple of times I've done lamb on my grill it's turned out perfect, which kinda makes me want to try something different, but I'm certainly not opposed to lamb if I have to "settle" for that 
This post was edited on 9/7/16 at 8:54 pm
Posted on 9/7/16 at 9:06 pm to I_heart_beer
Without question the thing that I know I cannot do as well with any other method is pork tenderloin. It's not as sexy as some other meats but give yourself some confidence in your gear. Pork tenderloin, seasoned with salt, pepper, garlic powder, a few pats of butter, fresh rosemary, and fresh lemon slices is really great. Put all in a Ziploc and cook at 135F for 3 hours. Finish on a hot grill or cast iron for a nice crust and you're golden. Make a pan sauce with the leftover juices and serve.
Also, try hardboiled eggs in just the water. There's plenty instruction online for time and temp. The texture is so different and so much better than conventional.
I'm still learning too but start with more expensive things when you have more confidence that you like what it does to your proteins because it's not all great.
Also, try hardboiled eggs in just the water. There's plenty instruction online for time and temp. The texture is so different and so much better than conventional.
I'm still learning too but start with more expensive things when you have more confidence that you like what it does to your proteins because it's not all great.
Posted on 9/7/16 at 9:30 pm to Canard Noir
I like the pork tenderloin idea. I love a good tenderloin and actually have one in the fridge I need to use.
Posted on 9/7/16 at 10:18 pm to I_heart_beer
Pork Tenderloin Eggs Benedict?
Poach a perfect egg and nestle it on a slice of perfect pork and a fresh biscuit with homemade hollandaise sauce.
Your wife will thank you with some post brunch fun.
Poach a perfect egg and nestle it on a slice of perfect pork and a fresh biscuit with homemade hollandaise sauce.
Your wife will thank you with some post brunch fun.
Posted on 9/7/16 at 10:48 pm to I_heart_beer
I went with ribeyes to break ours in, turned out awesome.
I think a pork tenderloin will be next.
I think a pork tenderloin will be next.
Posted on 9/7/16 at 10:52 pm to I_heart_beer
I like the pork tenderloin idea. Make a fish sauce caramel with some citrus and add a bunch of fresh herbs after its almost cooled and top with toasted peanuts.
Posted on 9/7/16 at 11:37 pm to I_heart_beer
Seriously try the tenderloin for your first go round. It'll make you more excited to try different things if you nail your first attempt. You can season it any way you like, just use a tenderloin, not a loin. A loin would take much more time and I have no experience with it yet...
Also, at 135 & 3 hours, you will be able to slice it and brown the slices later if you wanted to do a benedict type dish as someone else mentioned. I think you'll find any meat will be very forgiving for reheating if it was done sous vide. The science behind it I don't care, it just is...
Also, at 135 & 3 hours, you will be able to slice it and brown the slices later if you wanted to do a benedict type dish as someone else mentioned. I think you'll find any meat will be very forgiving for reheating if it was done sous vide. The science behind it I don't care, it just is...
Posted on 9/8/16 at 7:48 am to I_heart_beer
Did ribeyes the first time I used mine.
Get some good herb or compound butter to bag them up with.
Get some good herb or compound butter to bag them up with.
Posted on 9/8/16 at 8:54 am to I_heart_beer
The pork tenderloin is a good one. I sous vide mine frequently.One trick I've learned with most meats is to not go directly from hot water to hot dry heat. I "chill" mine in cold faucet water for 5-10 minutes prior to searing. Seems to really help with getting the perfect inside vs. outside.
Posted on 9/8/16 at 10:25 am to BottomlandBrew
quote:
The pork tenderloin is a good one. I sous vide mine frequently.One trick I've learned with most meats is to not go directly from hot water to hot dry heat. I "chill" mine in cold faucet water for 5-10 minutes prior to searing. Seems to really help with getting the perfect inside vs. outside.
Yep. I pre-slice the tenderloin into medallions before it goes into the pool. Helps to quickly get everything up to temperature and I can sear off the medallions quickly with my Searzall instead of searing the whole tenderloin and then slicing, but that's a personal preference.
Also, the medallions slipped into an ice bath get them chilled for the freezer REALLY fast. By the time I'm finished eating what I want, the stuff I'm freezing is ready to go straight into the freezer.
This post was edited on 9/8/16 at 10:26 am
Posted on 9/8/16 at 10:39 am to BottomlandBrew
I think I'm going to go with the Pork Tenderloin tomorrow night and some ribeyes Saturday afternoon.
Thanks for the suggestions and tips.
Thanks for the suggestions and tips.
Posted on 9/8/16 at 10:53 am to I_heart_beer
When you do the ribeyes (and probably the tenderloin as well) be sure to let them rest for a few minutes and dry them off prior to searing.
I made the mistake of going straight from the bag to the skillet once and the liquid still present prevented a good sear on the outside.
I made the mistake of going straight from the bag to the skillet once and the liquid still present prevented a good sear on the outside.
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