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Posted on 5/8/19 at 1:58 pm to mylsuhat
quote:
The amount of people shitting on the SV because they're too dumb to comprehend it or too poor to own it is hilarious
Hell I got three downvotes for using SV with shrimp and lobster.
Their loss.
Posted on 5/8/19 at 1:59 pm to mylsuhat
quote:
The amount of people shitting on the SV because they're too dumb to comprehend it or too poor to own it is hilarious
Calm down Elizabeth
Posted on 5/8/19 at 2:15 pm to windshieldman
i am trying poached eggs this weekend. We have to cook about 16 or so poached eggs and I think this will be the easiest route to go.
anyone else have some tips on temp... im seeing 145 for 45 min or 167 for 14 min
anyone else have some tips on temp... im seeing 145 for 45 min or 167 for 14 min
Posted on 5/8/19 at 3:13 pm to ConfusedHawgInMO
quote:
Well that sucks. I dig the little gadget, hope you get one that works properly.
They're sending me a new one. Told me to keep the one I already have.
I did play with it a little last night and got it to work right. But it requires being by the unit when it gets a few degrees above the set temp, unplugging it, and setting it again for that temp. It brought the temp down and held it there. Weird. Set it for 125, unplugged it at 130, plugged it back in and set it for 125 again. It got down to 125 and stayed there.
Posted on 5/8/19 at 3:28 pm to Uncle JackD
quote:pork tenderloin* with a hard sear after is amazing.
Try SV Chicken breast.. Game changer.
Edit: I initially said loin. Meant tenderloin.
This post was edited on 5/8/19 at 8:16 pm
Posted on 5/8/19 at 4:10 pm to Ryan3232
of all things... i let it rip on some deer burgers last night.... 100% pure deer ground, pattied and seasoned, 1 hour at 145..... damn good
Posted on 5/8/19 at 5:11 pm to cajunbuck
Not surprised. SV is great for keeping lean cuts of meat from drying out.
Posted on 5/8/19 at 5:45 pm to The Spleen
quote:Other than probably being a faulty unit, make sure you're within the recommended water levels. If the water level is just above the max level, my unit does what you're describing. Turns out it just needed a couple of inches less of water.
I did play with it a little last night and got it to work right. But it requires being by the unit when it gets a few degrees above the set temp, unplugging it, and setting it again for that temp. It brought the temp down and held it there. Weird. Set it for 125, unplugged it at 130, plugged it back in and set it for 125 again. It got down to 125 and stayed there.
Posted on 5/8/19 at 5:54 pm to Ryan3232
quote:Yep, and pork tenderloin is even better. Sous vide 2 hours @ 135. Seared and sliced over a mushroom and asparagus risotto, raspberry chipotle sauce. Was one of my better dishes...
pork loin with a hard sear after is amazing.
Here's the thread from a couple of years ago...
LINK
This post was edited on 5/8/19 at 6:52 pm
Posted on 5/8/19 at 8:15 pm to Degas
quote:meant to say pork tenderloin, not loin. That looks good Degas.
Degas
Posted on 5/8/19 at 8:31 pm to Ryan3232
Any recommend brands? I’d like to get one.
Posted on 5/8/19 at 9:00 pm to JakeMik
Buy the anova, it’s all u need plus a vac sealer
Posted on 5/9/19 at 9:02 am to LSUvegasbombed
I've been using an Anova for a couple of years. Works great.
I've been doing thick pork chops in it lately. Come out perfect.
I've been doing thick pork chops in it lately. Come out perfect.
Posted on 5/9/19 at 1:40 pm to Shockthamonkey
We've had our Gourmia brand for several years and it has worked without one issue. It is a budget brand and maybe cost $99 at most when we got it.
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