Soldato
Looking at getting into this, what is a decent immersion circulator to pick up? The Anova One on Amazon looks alright for £125 but doesnt connect to an app or anything. Is that functionality needed?
Anova Precision Cooker - cook sous vide with your iPhone.
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Man of Honour
Unless it's a realllllly old model Anova it will support connecting to the Anova app via bluetooth.
It's the one I have and recommend though the ChefSteps Joule looks quite shiny as an alternative.
It's the one I have and recommend though the ChefSteps Joule looks quite shiny as an alternative.
Soldato
Doesnt look like the Joule is available in the UK sadly?
I'm going to do some brisket for Sunday. Planning to put it on tonight and leave in until Sunday morning. Then cool it and then smoke on the weber for a few hours.
Planning to use a bit of liquid smoke in the bag too.
Serious eats say 68c for up to 36 hours or 57c for more than 36 hrs
Anyone have a view? 68c seems quite hot to me?
edit: chefsteps also recommends 68c so may be that's OK, I might do 24 hours at that. Chefteps brines, serious eats doesn't........thoughts?
Planning to use a bit of liquid smoke in the bag too.
Serious eats say 68c for up to 36 hours or 57c for more than 36 hrs
Anyone have a view? 68c seems quite hot to me?
edit: chefsteps also recommends 68c so may be that's OK, I might do 24 hours at that. Chefteps brines, serious eats doesn't........thoughts?
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Man of Honour
If you're going to smoke it for a couple of hours I'd go with the lower temperature personally. The issue with the lower temp is lack of fat rendering normally but smoking will sort that out.
Man of Honour
Worst case, just leave it on the smoker for another hour or so 
Well that worked perfectly, thanks FT for the advice. Did it at the lower temp in the water bath for about 40 hrs and then 3.5 hrs in the weber with mesquite at about 140c.
Was fab. Had the wife take a video of the juiciness and the smoke ring for all to behold and she managed to actually take an audio clip. You have me giving instructions, one of the dogs barking and her going ooh juicy, black on the outside but with and a nice pink ring etc..............oooh er madam.
Was really good. Very smoky.
Was fab. Had the wife take a video of the juiciness and the smoke ring for all to behold and she managed to actually take an audio clip. You have me giving instructions, one of the dogs barking and her going ooh juicy, black on the outside but with and a nice pink ring etc..............oooh er madam.
Was really good. Very smoky.
Man of Honour
Awesome. Shame about the video. Would've loved to see some pics/action shots 
Interesting that you got a smoke ring despite sous-vide first. I didn't realise that was possible. Maybe I'll reconsider my approach of smoking first.
Did you end up brining in the end btw? I personally don't normally but part of that is down to impatience...
Interesting that you got a smoke ring despite sous-vide first. I didn't realise that was possible. Maybe I'll reconsider my approach of smoking first.
Did you end up brining in the end btw? I personally don't normally but part of that is down to impatience...
Man of Honour
Actually, just thinking about it, the 'setting' of the colour that prevents smoke rings occurs a little higher than 50-odd C I think. That would make sense.
Soldato
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I found a new use for my Anova.
We keep bees and one of the tasks is removing the wax capping from the frames before you centrifugally remove the honey. The capping are a mix of honey and wax and it is quite difficult to separate the honey from the wax. So I bagged it up in a zip lock bag, looked up the melting point of beeswax and water bathed the mix just above the wax melt temperature. The wax softened and the honey thinned and it separated the two really well, saved over 1kg of otherwise largely lost honey.
I only did this because I'd got all the gear set up from having cooked steak the previous night. Although the crust isn't as good I am rather enamoured with how good steak turns sous vide.
Tonight I think I'm going to try making custard/crème anglaise for ice-cream sous vide. Just got to decide on a flavour, tempted with peanut butter or earl grey tea.
We keep bees and one of the tasks is removing the wax capping from the frames before you centrifugally remove the honey. The capping are a mix of honey and wax and it is quite difficult to separate the honey from the wax. So I bagged it up in a zip lock bag, looked up the melting point of beeswax and water bathed the mix just above the wax melt temperature. The wax softened and the honey thinned and it separated the two really well, saved over 1kg of otherwise largely lost honey.
I only did this because I'd got all the gear set up from having cooked steak the previous night. Although the crust isn't as good I am rather enamoured with how good steak turns sous vide.
Tonight I think I'm going to try making custard/crème anglaise for ice-cream sous vide. Just got to decide on a flavour, tempted with peanut butter or earl grey tea.
Soldato
I picked up some mega zip locs from Amazon to try a whole chicken sous vide. More of a curiosity thing as the Heston slow roast approach and Serious Eats butterfly approach both give amazing roast chicken, but this should be fun to give a go. I hope I'll get some decent stock out of it at least.
Turns out sis in law who was with us for lunch took a pic
Not sure what's gone wrong with that. I'm in China and can't access my imgur account on my tablet. I loaded the pic from phone. Also can't access my email on my tablet as run by google. Looks like my sig has gone wrong as well.
Not sure what's gone wrong with that. I'm in China and can't access my imgur account on my tablet. I loaded the pic from phone. Also can't access my email on my tablet as run by google. Looks like my sig has gone wrong as well.
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Man of Honour
Nice. That looks awesome. You need to fix the embed though
Turns out sis in law who was with us for lunch took a pic
Not sure what's gone wrong with that. I'm in China and can't access my imgur account on my tablet. I loaded the pic from phone. Also can't access my email on my tablet as run by google. Looks like my sig has gone wrong as well.
There you go. Looks lovely.
looks great, was planning similar
what size was yours? mine is only 1.06Kg
so 35hrs at 57C and then in smoker?
was all the time in smoker unwrapped?
did you put rub on before of after sous vide?
I will have other stuff in smoker at same time so will only be about 110C in there
what size was yours? mine is only 1.06Kg
so 35hrs at 57C and then in smoker?
was all the time in smoker unwrapped?
did you put rub on before of after sous vide?
I will have other stuff in smoker at same time so will only be about 110C in there
That one was 1.5kg.
I rubbed before sous vide and put a shot of liquid smoke in the bag.
Then allowed to cool and added more rub before putting it on the weber. Unwrapped the whole time on the weber with only half a chimney's worth of coals on one side of the grill and mesquite.
I reckon your temp and timing sounds good. When are you doing it?
I rubbed before sous vide and put a shot of liquid smoke in the bag.
Then allowed to cool and added more rub before putting it on the weber. Unwrapped the whole time on the weber with only half a chimney's worth of coals on one side of the grill and mesquite.
I reckon your temp and timing sounds good. When are you doing it?