Foods of the World Forum Homepage
Forum Home Forum Home > Other Food-Related Topics > The Tools of the Trade
  New Posts New Posts RSS Feed - Anova Sous Vide on sale Black Friday for $99
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Anova Sous Vide on sale Black Friday for $99

 Post Reply Post Reply
Author
Message
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1775
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Topic: Anova Sous Vide on sale Black Friday for $99
    Posted: 23 November 2016 at 13:04

  No affilation, etc, etc.  Just a sous vide enthusiast who believes this is a worthy device for those interested!


Anova Sous Vide

"The Black Friday Countdown is On.
Tick tock. Black Friday is almost here and you don’t want to miss out on this year’s savings. Get the Precision Cooker Bluetooth for just $99–no joke. Mark your calendars, food nerds, because holiday supplies are limited."

Enjoy The Food!
Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 177
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2016 at 05:22
Just advised Wonder Woman that this would be a great Christmas gift.
Best,
Tom

Escape to Missouri
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1775
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 24 November 2016 at 16:57
Nice! I know I have really enjoyed mine
Enjoy The Food!
Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 177
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 25 December 2016 at 20:33
Wonder Woman came through with the sous vide cooker. Now I've just gotta figure out what to do with the damn thing. I can barely make a phone call on my I-phone and now they want me to use it as a cooking aid. This old man does not do well with change and technology. Pray for me.
Best,
Tom

Escape to Missouri
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4094
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2016 at 06:39
Know exactly where you're coming from, Tom. I don't even own one of those phones, cuz I refuse to have a machine that's smarter than me.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 177
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2016 at 14:03
A lot of my work engages my hands much more than my brains so the I-phone is great for listening to podcasts and music during more mundane tasks.
Best,
Tom

Escape to Missouri
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1775
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2016 at 09:10
    I know that they have the immersion circulators incorporated into smart devices now, but it certainly doesn't have to be.  I don't use mine at all for running recipes.  I do, however, find myself researching how I'll cook something sous vide on seriouseats alot.  It's a good website for gathering information, then you execute to your plan.
Enjoy The Food!
Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 177
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 02 January 2017 at 18:21
Cooked a chicken sous vide over the weekend. Used it in two ways: After the initial cook, I dredged some and fried it fast. Stayed very moist but the flavor was not as good as my normal fried chicken. The balance (mostly white meat) was cleaned and diced and used it as the base of a Mexican soup--bell peppers, green chilis, Rotel, onion, hominy, ground dried anchos, and flour tortillas cut up for noodles. Wonderfully favored soup. The chicken itself was more flavorful than boiled bird. The sous vide cook was four hours at 165F.

See the akaushi thread for my latest test of the sous vide cooker.
Best,
Tom

Escape to Missouri
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4094
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2017 at 02:26
This experiment shows, I think, one of the true benefits of sous vide. Because the protein is enclosed, none of the flavor or natural juices leach out, even though you are, essentially, poaching the food.

When I poach chicken (usually as part of my stock-making routine) the water is at a bare simmer. Haven't measured it, but I'd guess 175 or so. If I cooked it that way for four hours there would by nothing left of the chicken worth eating.

Actually, I pull the chicken after 40 minutes, strip the meat, and return the bones to the pot. That gives me perfect poached chicken.

The obvious difference. With sous vide, the flavors remain in the chicken. With classic poaching, much of the flavor is infused into the water.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1775
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2017 at 08:28



Originally posted by Tom Kurth Tom Kurth wrote:

Cooked a chicken sous vide over the weekend. Used it in two ways: After the initial cook, I dredged some and fried it fast. Stayed very moist but the flavor was not as good as my normal fried chicken. The balance (mostly white meat) was cleaned and diced and used it as the base of a Mexican soup--bell peppers, green chilis, Rotel, onion, hominy, ground dried anchos, and flour tortillas cut up for noodles. Wonderfully favored soup. The chicken itself was more flavorful than boiled bird. The sous vide cook was four hours at 165F.

See the akaushi thread for my latest test of the sous vide cooker.





    Hi Tom, glad you're getting to use your new cooker!  

   In the dish above, Brook is right on with suggesting cooking the onions first, if you're going to add them.  Most vegetables I've sous vide need a temperature upwards of 185f.  This is much higher than meats that you'll cook, but I'd gather it's still lower than the temperature most of us cook vegetables at.  When sous vide'ing meat I normally put a pad of fat (whatever type) on each side, some herbs, some spices and seal up and cook.  

   Any dish I cook sous vide I reference seriouseats.com first.  Cooking sous vide does take a slight change of thinking when putting the finished product together in your head.  Using conventional temperature and adding a longer time to them may not yield the results you're searching for. 

    To me, the sous vide cooking approach is in the same line of thinking as bbq'ing, but then WAY further.  If you want to break down the fat/connective tissue is a pork shoulder you want to cook it with a low (dry) temperature and do this slow...so the lower temperature has time to break down the connective tissue into gelatin goodness.  Cook the meat too fast, or too high a temperature...and you won't get the results you were after.  It's low temperature and extended time.  

     But think about that shoulder you just bbq'd.  You went low, you went slow...you brought the internal temperature up to  (say) 193f-203f to get it just the way you like it.  Fat, connective tissue is broke down nicely leaving fat dripping from your chin, terrific!  But, did you need to bring the internal temperature up that high in order to break down the fat and connective tissue?  Yes, yes you did because of the dry heat you were using.  But, what if you could break down the fat and connective tissue without bringing the internal temperature of the meat so high, leaving more of that "meat" flavor in tact.  This is where sous vide comes in, you can break down the fat and all while using a temperature much much lower than by conventional means.  But, because of the greatly reduced internal temperature you need an extended, sometime greatly extended amount of time.  

    Now, the above is for meats with lots of fat mixed in with the fibers of the meat.  So one side of sous vide cooking can be thought of as low temperature and a very prolonged amount of time to break down fat/connective tissue in the muscle, sometimes up to three days worth of cooking (say for a chuck roast).  The other side of sous vide cooking focuses on temperature and precision of the cook. 

     For lean cuts another approach needs to be looked at.  Here you are looking to cook a lean cut of meat (fish and seafood included) to a very precise temperature from edge to edge.  This is where the temperature will be a combined venture of the best temperature for the food being cooked and your preferences.  You can take a filet mignon and cook it edge to edge to 127f and then sear by preferred method, or if you prefer take it to 135f...and so on.  The idea being...find your temp...and use this targeted method of cooking rather than thinking of the extended bath, as we use for fatty pieces of meat.  Chicken breast can be cooked to a lower temperature than is accepted with conventional, dry, methods.   Fish and seafood can be brought to specific temperatures where the fish is just cooked through, edge to edge.  Here you can start to think of the possibilities .  

   Below I'll list a few links that may help as you venture into sous vide cooking.  

http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.htmlKj

http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

(for chicken breast I've found 145f works good for my taste preferences0

http://www.seriouseats.com/2015/06/sous-vide-chicken-salad.html

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html


I believe all of these links (above and below) have merit.  But you don't have to memorize each and every little detail. Just like with bbq'ing, it takes a change in thinking.  Even if you don't plan on cooking one of these particular foods, you may find it helpful to read the full article to get into the sous vide frame of mind.  

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

http://www.seriouseats.com/2016/08/the-food-lab-complete-guide-to-sous-vide-salmon.html

http://www.seriouseats.com/2016/09/food-lab-complete-guide-to-sous-vide-halibut.html

http://www.seriouseats.com/2016/12/food-lab-complete-guide-to-sous-vide-lobster.html


 


Enjoy The Food!
Back to Top
Tom Kurth View Drop Down
Cook
Cook


Joined: 10 May 2015
Location: Alma, MO
Status: Offline
Points: 177
Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2017 at 15:58
Used the sous vide on a pork sirloin roast yesterday. Seasoned a two and a half pound roast with thyme and sage. Two hours at 145F. I planned to brown it in cast iron after the sous vide cook. That I did but when I sliced it was too pink for our tastes so I took the slices and browned them on the sides as well. Turned out pretty fantastic. Moist, flavorful and tender. I'll repeat this one.
Best,
Tom

Escape to Missouri
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 Sepeptember 2012
Status: Offline
Points: 1775
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 20 February 2017 at 16:40
Nice! Just make a note and sous vise it a touch longer next time.
Enjoy The Food!
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.062 seconds.