Anova Precision Cooker - cook sous vide with your iPhone.

FrenchTart said:
2 hours is a long time for chicken breast tbh...

Re sousvide cooking:
Think of it a bit like a slow cooker - you can leave stuff unattended for a long time...so it's not "active" cooking time.
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Yea I've been reading up and liking the fact you can basically bulk prepare packets of meat and just cook them as and when which could suit me for meal prepping en mass.
 
Moses said:
I made scrambled eggs using the recipe from Heston at Home, iirc. Just mix everything up and throw it in the bag and cook at 75C and massage every five mins, cooking them for 15 mins. Given you're checking every five mins, you can keep going until they're cooked how you like (maybe longer than 15 mins).
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Gave these a crack (wahey) for an early lunch. Very tasty and achieves a texture that I reckon is impossible with normal cooking - creamy/custardy but just set enough to hold its shape on the plate. I'll give the missus' an extra couple of minutes but 16 minutes was perfect for me (using room temperature eggs).
 
Chicken breast is a great first indication of how good sous vide can be, or salmon. Both let you get a texture that is very hard to achieve with normal cooking and are a good simple intro.
 
Got the Anova and cooked some fantastic steaks, very impressed.

I'd be grateful for a bit of advice, I'm going to have a go at roast beef for this Sunday, it's a joint we've had in the freezer, is now in the fridge fully defrosted.

It's Morrisons and all it says is 1.7kg Roasting joint so not sure the exact cut but I assume it'll be fairly tough.
I've had a look at recipes on the app and not sure how to cook it.
Do I treat it as chuck, brisket, top side?
Does 65c for 24 hours seem plausible or maybe hotter to break down the collagen?
 
Even if it's a slightly tougher cut I think we're going to have to assume it isn't brisket, which means you don't want to cook it at 65C for 24 hours. If you can find out for sure if it's brisket, shin, whatever it would be really helpful though as the approach is drastically different for any of those vs top side, top rump, regular rump, etc.

Assuming fully defrosted I would do something like the following:

39-49C for 1 hour (enzymes to tenderise the meat operate best at 39C and 49C but you don't want to leave it too long at ths temp due to safety concerns - 1 hour is fine though)
55C for 4-8 hours

Time at 55C will be decided by the kind of cut:

Rump - 4 hours
Top Rump - 6 hours (this is probably the one to go for)
Top Side - 8 hours

If it's brisket or the like then go for 56C for 48 hours instead - or if you only have 24 hours then 65C for 24 is fine. You can probably cook it for more like 18 hours at that temp tbh.
 
FrenchTart said:
Even if it's a slightly tougher cut I think we're going to have to assume it isn't brisket, which means you don't want to cook it at 65C for 24 hours. If you can find out for sure if it's brisket, shin, whatever it would be really helpful though as the approach is drastically different for any of those vs top side, top rump, regular rump, etc.

Assuming fully defrosted I would do something like the following:

39-49C for 1 hour (enzymes to tenderise the meat operate best at 39C and 49C but you don't want to leave it too long at ths temp due to safety concerns - 1 hour is fine though)
55C for 4-8 hours

Time at 55C will be decided by the kind of cut:

Rump - 4 hours
Top Rump - 6 hours (this is probably the one to go for)
Top Side - 8 hours

If it's brisket or the like then go for 56C for 48 hours instead - or if you only have 24 hours then 65C for 24 is fine. You can probably cook it for more like 18 hours at that temp tbh.
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Thanks for the advice, from the information I can get I'm going to treat it as top side.

I'll go for 8 hours at 55c.
 
Morrisons roasting joint, I'd put money that it's either topside or silverside.

I tried my own first sous vide cook yesterday. I cooked 2 rib eye 60C for 1 hour then fried in butter. They were pretty good but definitely overdone. I was a little conservative as I didn't want to put the gf off. The technique is so different I misjudged the finish fry. Next time colder and longer then a hotter fry. Still I was really impressed with the Anova, easy to use and surprisingly quick to heat.
 
PlacidCasual said:
Morrisons roasting joint, I'd put money that it's either topside or silverside.

I tried my own first sous vide cook yesterday. I cooked 2 rib eye 60C for 1 hour then fried in butter. They were pretty good but definitely overdone. I was a little conservative as I didn't want to put the gf off. The technique is so different I misjudged the finish fry. Next time colder and longer then a hotter fry. Still I was really impressed with the Anova, easy to use and surprisingly quick to heat.
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I wouldn't necessarily go for longer in the Sous Vide unless it's a thick piece.
I find 54c for about 40 mins is great for rib eye approx 3/4" thick.
The steaks they cook in the US for an hour seem to be about 1.5" thick.
 
This was 54c and about an hour, I would say 1.5 inch think, it was generous. With truffle mac n cheese for fat boy points.
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First attempt with an Anova... Nice 8oz inch thick rump from Costco, 1hr at 54c with salt pepper and fresh rosemary served with truffle, cheese and rosemary roasted new potatoes... Utterly amazing :) should've let it rest a little longer before serving but otherwise perfection

From the research I've done The time isn't the problem for the above it's the 60c...from chefeats advice you should be able to leave it way longer than an hour, which is the main beauty that you don't have to be precise with timing
 
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That looks good.

I did chicken breast from frozen last night for the first time. Added an hour to the cook, was perfect. It's a boon to be able to do that.
 
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