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Received a sous vide precision cooker; Need Help
Posted on 6/18/18 at 8:52 am
Posted on 6/18/18 at 8:52 am
The one I have is the Anova Culinary Sous Vide Precision Cooker with Bluetooth, WIFI, an app, remote, etc.
I've never cooked this way, and I have seen some posts on here with people really loving their's, and also some posters (myself included) downplaying this kitchen gadget.
If anyone would like to share tips, some of their favorite meals, and basic recipes for starting out, that would be awesome. Thank you!
I've never cooked this way, and I have seen some posts on here with people really loving their's, and also some posters (myself included) downplaying this kitchen gadget.
If anyone would like to share tips, some of their favorite meals, and basic recipes for starting out, that would be awesome. Thank you!
11
Posted on 6/18/18 at 8:54 am to LSUZombie
My current favorite thing to cook is ribeyes. 3 hrs at 133 then sear in cast iron or on a grill.
Posted on 6/18/18 at 8:55 am to LSUZombie
I would just use the basic pork chops or steak recipe in the app to get started
Posted on 6/18/18 at 8:57 am to LSUZombie
Thick ribeye, 120-130 for 2 hours. Sear in a scorching hot pan after.
Posted on 6/18/18 at 9:01 am to LSUZombie
quote:
If anyone would like to share tips, some of their favorite meals, and basic recipes for starting out, that would be awesome. Thank you!
They have recipes and guides on the Anova app. If you are going to sear your meat after sous vide cooking be sure to dry it off after you take it out of the bag. There is a ton of flexibility and utility with those devices. Steak, Pork loin/chops, and chicken breast have been my favorites to cook so far.
Posted on 6/18/18 at 9:02 am to LSUZombie
I cooked ribeyes for Father's day yesterday sous vide... delicious as always.
Pork loins work really well as well.
Pork loins work really well as well.
Posted on 6/18/18 at 9:09 am to LSUZombie
Honestly you can't go wrong with anything you cook in it. I usually look up recipes online and just slightly modify to my taste. Chicken is good cook between 140-150 for 2+ hours then finish in cast iron. Finishing in the cast iron is key for most things cooked in the sous vide so the texture is right.
Posted on 6/18/18 at 9:22 am to LSUZombie
129-133 or so for 3 hours
Kosher salt and black pepper, little garlic powder
Sear
Kosher salt and black pepper, little garlic powder
Sear
Posted on 6/18/18 at 10:03 am to LSUZombie
Great way to cook a steak, perfectly. Pork is also an easy item to cook, just with any sous vide prep you need to dry and sear, well. Another meal I like cooking is chicken or pork that is flattened out, stuffed and or rolled, vacuum pack and then sous vide and then freezing. Can then take these out, thaw and roast and sear. My favorite meal ever was the 48 hour beef ribs. I did it more for the interest in the long cook time, and the end result was incredible.
Posted on 6/18/18 at 10:06 am to Carson123987
Have an upvote. Well done.
I prefer to reverse sear a big ribeye. I find the sous vide best for anything with minimal fat - strip, pork chops or loin, chicken breast etc
I prefer to reverse sear a big ribeye. I find the sous vide best for anything with minimal fat - strip, pork chops or loin, chicken breast etc
Posted on 6/18/18 at 10:09 am to LSUZombie
Posted on 6/18/18 at 10:17 am to LSUZombie
Has anyone done a reverse sear sous vide style? Meaning sear the steak then put in sous vide to finish cooking.
Posted on 6/18/18 at 10:23 am to al_cajun
I use sous vide because I love the precision, but also because I can set it and forget it. If something comes up, I can leave the steaks in the fridge until I get back and then sear them.
Plus, they will be hotter right off the pan/grill than right out of the bag.
Plus, they will be hotter right off the pan/grill than right out of the bag.
Posted on 6/18/18 at 10:25 am to GynoSandberg
quote:
Have an upvote. Well done.
I prefer to reverse sear a big ribeye. I find the sous vide best for anything with minimal fat - strip, pork chops or loin, chicken breast etc
that actually is a ribeye
, it's just ugly because I cut it in half (it was massive and I made 2 meals out of it) and I had already cut the excess fat off the outside after searing it poor picture timing, but it was delicious
Posted on 6/18/18 at 10:33 am to Carson123987
quote:
that actually is a ribeye
I thought so. Im more talking about the ribeye cap. The eye of the ribeye like in your pic does well in the SV
Posted on 6/18/18 at 4:07 pm to LSUZombie
quote:
If anyone would like to share tips, some of their favorite meals, and basic recipes for starting out, that would be awesome. Thank you!
try doing fried chicken. you cook your chicken perfectly in sous vide, let it cool, bread it and pan fry it. I use clarified butter to fry. you get that perfect golden color every time
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