Anova Precision Cooker - cook sous vide with your iPhone.

I'll report back. Recipe certainly sounds good.

Let us know on the char siu (got to be the right way to cook that, something that can be so good or so average)
 
I've made char siu with a similar method to the ChefSteps one and it turned out amazing. Definitely recommended.

Those ribs look awesome. I sous-vided some ribs over the weekend (24 hours at 70C, couple of hours of low-temp smoke beforehand and finally 30 mins in a hot oven to crisp up the final marinade). Pretty pro. Worked very well with both baby back and spares (and also beef short rib).
 
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One More Solo said:
How did you finish your char siu FT? Ideally I'll crack the BBQ out but not sure if I'll have time.
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There was a good 5 days between finishing the sousvide step and finishing for me so not all will be applicable...

* stick it back in the sousvide at 55C for a bit
* pre-heat oven
* remove from bag an tip out juices (retain)
* add fresh charsiu to outside
* stick in oven for 15 mins to firm up the marinade (or just use a blow torch ;))

Mine ended up a little on the soft side and was semi falling apart.
 
That worked amazingly well as you reckoned, meat was still firm enough to slice but perfectly tender. Fat was delicious once crisped too. I ran out of char siu but just needed a reglaze before the final oven cook (or even better, BBQ) to make it perfect I reckon.
 
I'm doing the kung pao ribs for tomorrow

They recommend 16 hours at 60c which is a bit of a pain timing wise, easier for me to do it for longer (because I will want to go to bed).

Do you reckon it would be OK for say 18 hours?
 
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