Anova Precision Cooker - cook sous vide with your iPhone.

So I decided to give this a last go this week.
Picked up 2kg of brisket and 4 racks of loin ribs. Does anyone got a recepie that will make me believe.
I also happened to pick up a food saver vacuum for 75quid in jl clearance 2hich would be handy.
 
So far I've only done chicken breast and fillet steak with my Anova but suffice to say I'm really happy with the results.

The last lot of chicken I did was to go in a curry so I sealed it in the bag with the homemade curry paste and cooked it at 58 degrees for 2 hours and it tasted fantastic. Juicy and tender and it took on quite a lot of the curry flavour.
 
The siphon techniques I've seen all look good but they seem like too much hassle for the gain to me. In part simply because I only make it so rarely (and more importantly, no longer have a siphon setup). I do want to try it out sometime though :)
 
I'm quite sensitive to too much salt in food so I'll make it with unsalted butter (we don't usually have salted in the house) and season to taste.

I'll omit the dill as I can't stand the stuff.

Time to get the Anova up to temperature!
 
So...must be coming up done now I'm guessing? :)

I used salted butter about 2/3rds the amount of salt they suggested in their recipe (as ChefSteps really love their salt). In future I'll continue with salted butter and maybe add 1/3rd the amount of salt they suggested...or perhaps do as you've done and omit the salt entirely. I'll stick with salted butter though.
 
That recipe gets a big thumbs up from me. The hollondaise wasn't quite as light as the stuff my other half makes but was significantly better than the split inedible gunk I seem to make.

For my tastes it would have been inedible had I used the amount of salt they suggested so I used unsalted butter and seasoned it to taste. It tasted excellent.
 
Noob question but is a super thin hollandaise a good thing? I previously have used the stick blender method and although it tasted good I preferred the slightly more syrupy consistency I got with the ChefSteps method above.
 
I'd say it's all down to personal preference. I like hollondaise to be a similar consistency to double cream, definitely not too thick as I want it to spread itself over the eggs and muffin itself without me having to spread it.
 
Unless the product is significantly better, 2 hours seems like a faff to make hollandaise, it's not very difficult to make in 10 -15 mins at home. Much of that time is waiting for the vinegar to reduce and the bain marie to warm.
 
the-evaluator said:
I'd say it's all down to personal preference. I like hollondaise to be a similar consistency to double cream, definitely not too thick as I want it to spread itself over the eggs and muffin itself without me having to spread it.
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This was probably closer to "extra thick" cream. Still poured over the eggs but it was literally right at the edge of being too thick for that.

PlacidCasual said:
Unless the product is significantly better, 2 hours seems like a faff to make hollandaise, it's not very difficult to make in 10 -15 mins at home. Much of that time is waiting for the vinegar to reduce and the bain marie to warm.
Click to expand...

It's not at all faffy. You simply put the eggs and the hollandaise mix into bags in the sous-vide then leave them for 2 hours. Having the lead time is a downside but compared to other methods of making eggs benedict it was by far the least hassle in my experience.
 
Caved in and ordered the WiFi model at the weekend whilst the £40 offer was still active. Hopefully it'll get dispatched some time soon!
 
On the topic of hollandaise: I've not tried the Chefsteps receipe, but have had good success with the serious eats quick version.

I liked the sous vide CS did recently with the whole packet of bacon though, going to try it soon.
 
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