Anova Precision Cooker - cook sous vide with your iPhone.

Skidder · 30 Sep 2016 at 17:05

Cool, thanks

FrenchTart · 30 Sep 2016 at 17:15

Looking forward to hearing about your results

Skidder · 2 Oct 2016 at 15:42

Ribs were really good. One bag got a puncture from a sharp rib and the texture on those was not as good but the other one was fantastic. The glaze is really tasty. When I do it again I would make double the quantity of glaze as I like them well coated. The peanuts and lemon grass sprinkled on top really added to it. Definitely something I will repeat. Also made sweet and sour chicken and singapore noodles.

I also did the creme brulee and that's delicious. Although I over cooked it accidentally leaving it an extra half an hour, which made it quite firm.

MrZippo · 4 Oct 2016 at 08:42

I ordered the Anova Precision cooker on the weekend and it should arrive tomorrow

Really looking forward to trying it out.

PlacidCasual · 5 Oct 2016 at 21:37

What zip lock bags do people use? I fancy using sous vide to bain marie my ice cream custard so vac sealing is off the menu.

FrenchTart · 5 Oct 2016 at 21:44

Ribs sound awesome Skidder.

Re bags I find the cheapest easiest are tie-handle freezer bags (make sure you get freezer-safe, which are also heat-safe. Consider double-bagging and be careful of long cooks above 75c in them as glue can fail.

I tend to use freezer bags if I'm going to use the food immediately. If storing you really want proper vac bags.

One More Solo · 5 Oct 2016 at 22:25

Tesco zip loc bags have done the trick for me so far. Bought some cheap ones from a corner shop that split in less than an hour so it's worth spending a little more on semi decent ones.

I've also chucked a couple of pre vac packed fish fillets, frozen lamb legs and pork shoulders straight in with no issues. I figure the packaging is obviously freezer safe (ergo heat safe) and the industrial vac packing will inevitably be more thorough than the water displacement method. I season etc when searing them at the end. YMMV though.

One More Solo · 5 Oct 2016 at 23:30

Just using the same logic as zip lock bags though I appreciate it may not always be the case. I trust my nose jf anything seems dodgy.

Skidder · 6 Oct 2016 at 13:31

I feel like a right fat lad. Having made those creme brulees on Friday I've had pretty much one a day since. Thankfully they are now gone.

Thanks re the bags.

I've been using Ikea freezer safe. I am tempted to get a proper vacum sealer.

MrZippo · 6 Oct 2016 at 15:28

I purchased some ziploc double seal ones. Hopefully they will be good

FrenchTart · 8 Oct 2016 at 11:17

^ definitely better quality and easier to use but also somewhat more expensive

FrenchTart · 8 Oct 2016 at 11:58

Moses said:
12-14p a time, so not that bad. Sure, maybe double the cost at a push, but double a small amount and they're more than twice as good, imo... bags which split are annoying to say the least!

Oh..that's cheaper than I thought. It looked more like 70p a time when I had a quick glance.

Mind linking me to the ones you use?

I know it's not much money in the grand scheme of things. I've also never had any issues with splitting myself but it's rare I do high temp sous-vide.

chipperhead · 8 Oct 2016 at 19:33

Aaargh, need Bags!
Just done a 30 hour Beef brisket using locally bought ziploc freezer bags, when I lifted it out the bag was full of water and loads of holes.

I need a link as well please.
I may consider a vacuum sealer, has anyone priced them up?

edit# Just had a quick google, this seems ok:
http://www.nisbets.co.uk/Caterlite-Professional-Vacuum-Packing-Machine-310mm/DM065/ProductDetail.raction

Skidder · 9 Oct 2016 at 09:06

Bad luck on the brisket.

Anyone have a thought on cooking times and temps for whole partridge? I have 6 of the little fellas to do for lunch. Was thinking sous vide an then a quick brown.

FrenchTart · 9 Oct 2016 at 10:08

Moses said:
http://www.nisbets.co.uk/3/Catering...hines-Vacuum-Packing-Machines/c02c03c03.p12.1

That should have stuff listed low to high in terms of price, so it's fairly easy to see all the options. Obviously you want embossed ones if vac packing with a vacuum packer like the one above. BTW, the diy rolls they sell look tempting, but they're just hassle tbh... I much prefer premade bags.

I have a Freshpack Pro which I've had for years. They're all much of a muchness, I'd guess.

Cheers for the link. I currently use vacuum seal rolls (for stuff I'm going to store) as they're handy for the quite variable size stuff I cook. Think I'll def pick up some of the cheaper bags though. Less hassle than tie bags in many ways.

Skidder said:
Bad luck on the brisket.

Anyone have a thought on cooking times and temps for whole partridge? I have 6 of the little fellas to do for lunch. Was thinking sous vide an then a quick brown.

Not personally I'm afraid. I think ChefSteps might have covered that kind of thing though?

Skidder · 9 Oct 2016 at 15:52

Thanks Moses, I've nicked the important bits from there will report back

Skidder · 9 Oct 2016 at 18:38

Hhhnggg

Skidder · 10 Oct 2016 at 10:28

Afraid no pics but it was the best Partridge I've had. The breast was soft as anything. I used the same technique for the sauce but with red wine. Was yum.

I did it for 22 mins. Was bang on!

Skidder · 10 Oct 2016 at 17:35

I just get them at the butchers. Our butcher is good for game.

I cook with pheasant quite a lot (although butcher hasn't got any yet). Fantastic for curries!

Skidder · 11 Oct 2016 at 08:14

Did chops last night. Hour at 60. Defo the way to cook them.