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Anova Sous Vide circulator?
Posted on 8/13/16 at 9:46 pm
Posted on 8/13/16 at 9:46 pm
thinking of getting one price is great anyone have any experience.
This post was edited on 8/13/16 at 9:47 pm
Posted on 8/13/16 at 9:57 pm to golfntiger32
I've got an older one, no wifi no Bluetooth. I like it and I've never had any problems. I recommend Anova.
Posted on 8/14/16 at 12:30 am to golfntiger32
I've' got one and it's done everything it's supposed to do for over a year now. Are your issues with the quality of the product or its' usefulness?
Posted on 8/14/16 at 9:31 am to golfntiger32
Does what it's supposed to do. I own the wifi version.
Posted on 8/14/16 at 9:46 am to golfntiger32
quote:Yes, if you post about any great results, you'll get down voted because it's not "conventional cooking."
thinking of getting one price is great anyone have any experience
Posted on 8/14/16 at 10:10 am to Degas
Doing some chicken breasts right now for salads
Posted on 8/14/16 at 10:26 am to Rouge
Just ordered one, and a cambro container for the water bath. I dont see hwo it is a lesser form of cooking. It is just a really precise crock pot.
Posted on 8/14/16 at 11:15 am to golfntiger32
I have the anova. I agree that it does what it is supposed to. Wifi and Bluetooth is cool. I have just not found the right thing to do with it. Tried fish, chicken and steaks. I greatly prefer all of those on the grill for the flavor. If I am going to have to finish them on the grill to get the flavor, I'd just rather do the whole thing on the grill.
I'm open to suggestions for sure though.
I'm open to suggestions for sure though.
Posted on 8/15/16 at 4:22 pm to golfntiger32
I've had one for 6 months now and its how I cook about 90% of my food. Its awesome.
I have WiFi and Bluetooth, but don't find the app works terribly well. I don't use those functions.
Otherwise, its perfect.
Having chili rubbed tri-tip tonight in the sous vide, as a matter of fact.
I have WiFi and Bluetooth, but don't find the app works terribly well. I don't use those functions.
Otherwise, its perfect.
Having chili rubbed tri-tip tonight in the sous vide, as a matter of fact.
Posted on 8/22/16 at 10:13 am to latech15
quote:
I greatly prefer all of those on the grill for the flavor. I
I understand and agree. Nothing beats the flavor of meat grilled over charcoal for me.
But I don't always have the desire to put forth the effort when it's 95 degrees outside or raining or whatever. Wife was out of town Saturday night and I wanted something good without spending half my night cooking. Bought a center cut pork chop and seasoned with some Tony's (okay...I got two and skipped any other sides). Dropped it in the water bath and watched half a movie while drinking some wine. Pulled the chops after about an hour and tossed in a cast iron pan with a pat of butter. About a minute per side for a crust. Finished the movie with dinner and the wine. Total cook and prep time with cleanup was maybe 10 minutes and I didn't have to pay attention to the cooking process.
Did it taste better than the grill? In some ways it did and others it didn't. It was cooked perfectly and not the least bit dried out which can easily happen on the grill. Very moist. Flavor was good, but it does miss the smoke flavor. Fair trade for me that night.
Last night I had a pack of thick chicken breasts. Took 5 minutes to season and seal. Threw them in the bath to cook for an hour or so before pulling them out. Tossed them in tupperware and now I have perfectly baked chicken to take for lunch this week. Paired with a baked potato or bag of frozen/steamed broccoli and I'm eating healthy with minimal effort and above average taste.
Sous Vide has it's place for me. It's a way to cook something perfectly without any real effort. I also like that it makes it easy to time things...or not. A steak can cook for 30 minutes or stay in for 3 hours with no difference. I can pop it in at 5pm and eat any time between 6 and 8 and that works for me.
Posted on 8/22/16 at 10:21 am to golfntiger32
quote:
and a cambro container for the water bath
Which one did you order?
Posted on 8/22/16 at 10:26 am to golfntiger32
I got my wife the wi-fi one for our anniversary... we have used it a few times now with good results. We haven't even messed with the wi-fi feature, just turned it on and set the temperature on the device itself.
Posted on 8/22/16 at 2:02 pm to golfntiger32
quote:
Just ordered one, and a cambro container for the water bath. I dont see hwo it is a lesser form of cooking. It is just a really precise crock pot.
This.
Posted on 8/22/16 at 3:22 pm to logjamming
I pre-ordered the Joule from Chef Steps. From the online videos they have posted, it seems like their app will be the difference maker here.
LINK
LINK
Posted on 8/22/16 at 3:23 pm to TigerRob20
me too
ready for October
ready for October
Posted on 8/22/16 at 4:06 pm to Salmon
the cambro came from websturantstore online just put a rack of lamb from Costco in for first cook today.
Posted on 8/22/16 at 5:01 pm to Janky
Janky, I promise I'll make another thread on short ribs soon. I dug up the old thread but all the pics were on imageshack and I didn't feel like paying them money to host my pics so they are no longer visible.
They're terribly easy and in my opinion the best results of virtually anything I cook sous vide. Get those big honking ones on the top shelf at Albertson's. No salt or seasoning because of the long cook, but do add a touch of oil to the bags. 72 hours at 132 degrees. I chill them down in an ice bath, then freeze (or fridge) for later use at any time. Fire up the barbie while thawing them out, crisp up the outside and perhaps brush on a sauce, and enjoy your "prime rib on a bone".
Right now I've got baby backs in the unit going 40 hours at 140 degrees. The only drawback about these long cooks is that I can't use the unit for anything else.
They're terribly easy and in my opinion the best results of virtually anything I cook sous vide. Get those big honking ones on the top shelf at Albertson's. No salt or seasoning because of the long cook, but do add a touch of oil to the bags. 72 hours at 132 degrees. I chill them down in an ice bath, then freeze (or fridge) for later use at any time. Fire up the barbie while thawing them out, crisp up the outside and perhaps brush on a sauce, and enjoy your "prime rib on a bone".
Right now I've got baby backs in the unit going 40 hours at 140 degrees. The only drawback about these long cooks is that I can't use the unit for anything else.
Posted on 8/22/16 at 5:04 pm to golfntiger32
I had awesome results with lamb. They were miniature chops, so I didn't mess with a skillet or grill after the bath. I simply broke out the torch. Please report back with results.
Posted on 8/22/16 at 5:16 pm to Degas
Is TD automatically downvoting me with my every post or is there some a-hole stalker out there a lot of time on their hands? Fortunately it doesn't bother me that some redneck has their panties in a bunch over what I have to offer.
Posted on 8/22/16 at 8:12 pm to Degas
The rack of lamb turned out great, perfect mid rare all the way through. I did sear it for about 3 min a side and on ends in old cast iron skillet with butter and minced garlic. I put some salt, pepper and some minced rosemary on it before it went in the bag. Let it ride at 134F for 2hr 15min. Cant wait to do some short ribs and I was thinking wings would be good, then just flash fry them to get crispy when done.
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