Anova Precision Cooker - cook sous vide with your iPhone.

oh yeah baconaise, ive been thinking about animal fats for quite some time, now I have the info, thank you.
As for quality I have no idea yet, payday tomorrow.

I also wonder if it emulsifies water and fats together what is the limits to liquid. Would it be possible to make a franks red hot bacon mayo.
 
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My corned beef will be ready Sunday which I am looking forward to. Do you think freezing some would impact it negatively? I want to be able to give some (assuming it is nice) to a couple of family members I won't see for a bit.
 
Gentlemen, my Anova has been in a cupboard too long. I just picked up a 700g roasting joint of "top rump" (isn't that just rump?) on impulse, what would you make?
 
Skidder said:
My corned beef will be ready Sunday which I am looking forward to. Do you think freezing some would impact it negatively? I want to be able to give some (assuming it is nice) to a couple of family members I won't see for a bit.
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Cut it into reasonable sized pieces (or even slices), vacuum seal them and then freeze as quickly as you can. You'll maintain a lot of quality that way.

shroomz said:
Gentlemen, my Anova has been in a cupboard too long. I just picked up a 700g roasting joint of "top rump" (isn't that just rump?) on impulse, what would you make?
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See above? :p

Maybe try out 'warm aging' the beef for something a bit different?
 
FrenchTart said:
Cut it into reasonable sized pieces (or even slices), vacuum seal them and then freeze as quickly as you can. You'll maintain a lot of quality that way.



See above? :p

Maybe try out 'warm aging' the beef for something a bit different?
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Thanks FT, corned beef or some kind of pulled beef thing were my first thoughts because I'd like to make it into lunches for next week too (just me eating this lol) but both seem to have recipes using brisket, any thoughts how rump would turn out if I did the same?
 
FrenchTart said:
Cut it into reasonable sized pieces (or even slices), vacuum seal them and then freeze as quickly as you can. You'll maintain a lot of quality that way.



See above? :p

Maybe try out 'warm aging' the beef for something a bit different?
Click to expand...

Cheers, that sounds like a plan. It's in the water bath now. I'm going to bake some rye bread and do sandwiches on Sunday. I'm thinking corned beef hash and poached eggs on Monday.
 
shroomz said:
Thanks FT, corned beef or some kind of pulled beef thing were my first thoughts because I'd like to make it into lunches for next week too (just me eating this lol) but both seem to have recipes using brisket, any thoughts how rump would turn out if I did the same?
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Pulled beef wouldn't work well at all but corned beef could do. You'll just need to drastically reduce cooking time.
 
Skidder said:
Cheers, that sounds like a plan. It's in the water bath now. I'm going to bake some rye bread and do sandwiches on Sunday. I'm thinking corned beef hash and poached eggs on Monday.
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Home made rye bread and awesome beef sounds like a pro combo :)

shroomz said:
Hmm, not the best choice for what I wanted then :p. I'll just roast it and cut into slices afterwards I think
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Well, you could essentially make corned beef or pastrami but cook the beef to rare/medium rare. Same spicing and flavour essentially :)
 
Is that a thing people do, cook corned beef rare or medium? I've done home made corned beef half a dozen times and it's great but always boiled for well done.
I haven't done pastrami which I understand is just a variation on a theme for corned beef.
 
That chef steps corned beef recipe is great. Just had sandwiches. Half rye, half white loaves which worked well, sauerkraut, Swiss cheese, thousand islands. Highly recommended
 
How did you find the salt content? That's always one of my concerns with ChefSteps stuff (though I absolutely love their recipes outside of that).

Faux dry-aging... I can't say that I was super impressed by the results today. Very tasty but I wasn't blown away. That said, everything I've read suggests that you need to give it a few days for the fish sauce to permeate the meat and on the tenderisation front I definitely could've given it more time.

I think next time I'll try something like:

1) 3+ days of marinading in 1.5-3% fish sauce.
2) ~2 days of drying in the fridge.
3) Light salting and pre-sear.
4) Sous-vide @ 39C for 30 minutes.
5) Sous-vide @ 49C for 60 minutes.
6) Sous-vide @ appropriate temperature and time for cut.

This time was a top rump cut so I gave it about 5-6 hours at 54.5C (in retrospect I should've given it more). The rest of it I did an even shoddier job due to how last-minute it all was.
 
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In the end I decided to make just a normal roast with that joint of rump. 7 hours at 60C which should be medium rare according to chefsteps but it was definitely closer to what I'd call medium. It was also somehow not very flavoursome, maybe because I didn't add salt until it was served. It was, however, very tender especially for a medium.
Next time I'll go for 57C for 7 hours and try something more for the rub, a bunch of rosemary and thyme plus presear is not quite enough imo
 
FrenchTart said:
How did you find the salt content? That's always one of my concerns with ChefSteps stuff (though I absolutely love their recipes outside of that).
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I have toned down salt on their recipes a couple of times before but with this I stuck to the recipe for the brine as I've never done it before and it was fine.

I will definitely do the recipe again and wouldn't change anything.

God it was filling though! I had thankfully done a very full day of demolition in the garden.
 
I'll hopefully be back up and running in my kitchen shortly so trying to find a 1/3 gastronorm 150mm deep polycarb tub to fit in my ice cooler. Has anyone got any recommendations of where you could pick them up rather than ordering online and paying twice as much for delivery as the product itself.
 
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