Anova Precision Cooker - cook sous vide with your iPhone.

so for a test i used the 1"+ thick belly pork burgers i made and froze yeterday, 2.5 hours at 60C

bag leaked a little in the corner, so will get some stronger bacgs next week.

but it cooked through uniformly and was very tender and juicy (i was worried as the meat could have done with more processing tbh still a few lumps) finished under the grill for a bit of brown, pan would be better though.

didnt get a chance to do the skin today so thats gonna have to wait for next week, as an experiment though very successful.
 
I used my machine several times over the weekend. I did burgers last night, finished on the griddle. It worked well but for me I think smashed is tastier. Having said that, the meat was quite low in fat content so not the best for it. I did chicken breasts again which were great. Overnight last night I did a piece of silverside (I ordered brisket but it was replaced). I did it for sandwiches. It's alright but a touch dry. Need to experiment more with that. Ended up being about 16 hours at 65.
 
Tefal said:
Picked up a leice of bone in lamb shpulder cheap today gonna do it 55c for 8 hours while im in work
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Lamb was delixious ans pink through out (beowned quickly in a pan after.

But the texture was a little too "undercooked" for want of a better word.

I think could do with a few degrees more.

Was a little more like veal than lamb.


Declicious flavour though
 
Tefal said:
Lamb was delixious ans pink through out (beowned quickly in a pan after.

But the texture was a little too "undercooked" for want of a better word.

I think could do with a few degrees more.

Was a little more like veal than lamb.


Declicious flavour though
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A leg of lamb would've been perfect with that temp (though I'd have given it a little longer). For shoulder I'd probably go for a higher temperature as you want to render the fat a bit and it's a tougher cut. Alternatively, you could heavily trim the fat and cook it essentially rare for 24-48 hours. Probably not ideal though - that kind of thing works better with stuff like beef brisket.
 
FrenchTart said:
A leg of lamb would've been perfect with that temp (though I'd have given it a little longer). For shoulder I'd probably go for a higher temperature as you want to render the fat a bit and it's a tougher cut. Alternatively, you could heavily trim the fat and cook it essentially rare for 24-48 hours. Probably not ideal though - that kind of thing works better with stuff like beef brisket.
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fat was fine meat was cooked, just didnt have the right texture, a bit too soft.
 
Got myself one of these now. I thought it would be simpler like they say but even for things like pork chop I can see different times and temperatures on chefsteps. What guides are you using?
 
Can anyone give me some ideas for things that are going to wow me about sous vide. I have done chicken, pork chops and steak so far and while nice they were not above what I can do other methods
 
img said:
Can anyone give me some ideas for things that are going to wow me about sous vide. I have done chicken, pork chops and steak so far and while nice they were not above what I can do other methods
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Steak and pork chops have never really amazed me in terms of sous-vide.

Chicken is another matter. How have you cooked it? Chicken breast cooked to 60C for about an hour is amazing and something that you can't very easily do with traditional cooking methods.

Salmon and other fish can be amazing and again very different when cooked sous-vide. E.g. https://www.chefsteps.com/activities/sous-vide-salmon--2

Eggs are another: https://www.chefsteps.com/activities/the-egg-calculator (this will take a few attempts to dial in. I personally go for a more set white than you see in the pics and a more runny yolk to get something close to my preference)

Vegetables are awesome and unusual too. Try peeling some carrots or parsnips and sticking in with some butter and honey @ 85C for 20 minutes. Once done, tip the entire bag contents into a hot pan and fry for about 5 minutes until the vegetables are lightly browned.

Finally another good one is tenderising tough cuts of meat. I've done this with both pork and beef (shoulder and brisket, respectively) and had amazing results. Pork example here: https://www.chefsteps.com/activities/these-pork-steaks-will-change-your-life
 
I tried eggs couple times from there this week and just got nice yoke with hard white stuck to the shell and rest of the white sepeelrated out on the plate so gave up.

I did chicken at 60 for hour like it said and it was nice just not as good as I expected I guess.
I really want something that I can do that my wife would be like wow for sous vide rather than just another gadget.

I have not tried veg
 
Eggs can be funny so I don't blame you for giving up. When you get them right they're amazing though.

I think the salmon and the tenderising tough cuts stuff are both things that you're unlikely to experience outside of sous-vide cooking so perhaps look into those next.
 
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