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Anova Sous Vide Immersion Circulator Sale

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gonefishin View Drop Down
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    Posted: 07 June 2015 at 09:42
    Anova Sous Vide Immersion Circulatory sale is going on now, for Fathers Day, 2015.  

price is $179.00 before  Get $50 off for a limited time! Enter code LUVDAD at checkout.


  I was out the door with a price of $139.97, there's tax added but free shipping.

   I couldn't pass this up!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2015 at 15:02
Duh, I looked at the site, what does it do?
Ok,I looked it up, it is a water bath cooking method, however, I still have no idea what the thing shown does.
This method reminds me of a person claiming to cook his meals in his dishwasher, oh,well./
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2015 at 07:18
   Hi Drinks.  I have only got experience eating food that has been cooked sous vide, and no experience cooking with the method.  I know that it can yield wildly impressive tasting food, but it can also give you unappealing dull unimaginative foods as well.

    I look at the immersion circulator doing two main things.  One is to kill bacteria and the other is to heat the protein.  With dry heat methods of cooking, we heat our cooking vessel hotter than the temperature we want to cook the interior of the meat and sweep the temperature range, of the meat, up to a safe temperature that will kill the unwanted pests.  With the immersion circulator we can, instead of sweeping the temperature higher to reach passed the done stage of cooking the protein...we can hold the temperature for a lot of time in order to kill all the unwanted pests.

    The second thing we want to do is to break down your choice of protein and connective tissue without applying any heat beyond this point which starts overcooking the food. 

 Think of slow cooking eggs with an immersion heater set to precisely the temperature that you pick.  

    With sous vide, you can precisely dial in a temperature to  get the desired effect you are looking for.  We'll look at the egg as having three phases, the tight white, the loose white and the yolk.  All three coagulate at different temperatures.  

At 130f no part of the egg will coagulate, yet the contents of the egg are sterilized...holding it here will make the egg safe for raw consumption.

At 135f the proteins just start to unravel and you get cloudy whites, that are tough to distinguish from completely raw white.

140f the whites will just begin to set, but ever so slightly, yolk is indistinguishable from raw

145f the lose white will be watery and broken, the tight white will white with ghostly fringe and can be gently cut with a knife.  Yolk will be very slightly thicker than raw

150f loose white is watery and coagulated chunks of protein, easily shaken off with slotted spoon.  Tight whites are completely opaque and firm enough to break along fault lines when cut with a spoon.  the yolk will be very malleable and firm enough to hold its shape when cut in half

155f loose white will be watery and coagulated chunks of protein.  Tight whites opaque and firm yet still tender.  Yolk fudge-like texture, malleable but starting to crack slightly

160f loose white...solid but tender, will peel away from tight white.  Opaque and firm but still tender.  Yolk completely firm, still malleable, can crack when pressed or cut

165f loose white and tight white are solid but tender.  Yolk is completely firm but not at all powdery


  Now imagine this same process breaking down other meats...what can you do with time at temperature instead of dry temperature sweeps alone.  I suppose this is the part that intrigues me about sous vide cooking.  Imagine using precise cooking temperatures with fish or shrimp.  There is a large caveat with sous vide cooking, it does not brown at all.  This is where the sous vide cooking method should be combined with another technique, such as high heat searing or using a torch.  

   Sous vide cooking is no different than other forms of cooking...it's simply a method of temperature control...we, the cook, decide how we'll use the temperature applied from there.

   cheers...

 Dan
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2015 at 12:15
I still have no understanding about what the device shown actually does.
Does it heat the water to a setting?
Does it just circulate previously heated water?
How is it powered, if it is?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2015 at 12:59
Originally posted by drinks drinks wrote:

I still have no understanding about what the device shown actually does.
Does it heat the water to a setting?
Does it just circulate previously heated water?
How is it powered, if it is?


   You place it inside of a large container that you fill with water.  Some sous vide machines have the container built into them.

   it heats the water to a precise temperature that you set

  it also circulates the water within the container

   it is powered by regular 120VAC
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2015 at 20:20
Thank you, that makes it clear.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2015 at 02:14
Sounds good Dan...wish I could justify the expense, but I can't right now.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2015 at 15:12
   I've wanted to get one for a while...and things just kind of fell into being the right time.  Now I just have to set aside some time to try it out!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2015 at 18:04
Here's some justification Wink
One of my favorite Sous Vide cooks is Flatiron steak.
12hrs in the bath and torched. 

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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2015 at 20:14
That looks really good
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2015 at 20:53
You're very close to finding out just how good.
SV'd flatiron steak with mushroom ketchup is one of my favorite combinations

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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2015 at 17:54
   Graco...any advice on what size polycarbonate container to get?

  thanks
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gracoman Quote  Post ReplyReply Direct Link To This Post Posted: 05 July 2015 at 19:22
Lot's of good information at -  https://www.youtube.com/watch?v=eTrYNEeH03I

I have the Anova one which has been discontinued in favor of the precision model with bluetooth.  I'm guessing that is the model you have.  The specs say it can handle 4-5 gallons of water so you should be good to go with that size polycarb container or modified cooler mentioned in the video. 

When using a stockpot for smaller cooks, I cover the top with plastic wrap, aluminum foil, and a small towel to reduce evaporation and provide some insulation.  I also set the pot on a couple of tea towels covered with a piece of floor tile to protect the counter top.  I also will wrap the pot with a folded towel for insulation.

Wally world sells aluminum disposable grill tops in 3 packs for 3 bucks.  I bend them to use as separators when using the pot method.  You can reuse these over and over again. 

I tend to SV several flatiron steaks at once, give them a ice bath to quickly chill them, then throw them in the freezer for another time.  Take a frozen, vac sealed, previously SV'd steak out and throw in back in the bath set at a few degrees less than the temp cooked at for an hour or so and you won't be able to tell the difference between a fresh SV'd steak and a frozen one.
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