Anova Precision Cooker - cook sous vide with your iPhone.

I meant to say that I reduced my cooking time too, I was cooking chicken breast at 60c for 2 hours but after some advise from you lot I tried it again for 1 hour and do prefer the results.
 
Ah, good stuff :) I tend to go for about an hour though I've gone as short as 40 minutes and it has been fine. Less than an hour is probably a bit touch and go from a safety point of view though. I can't remember what the pasteurisation times are for chicken.
 
I'll go for less than an hour if the chicken is going in something else. I made a chicken korma a few days ago so cooked the chicken at 60c for 45 minutes then sliced it an added it to the korma sauce. End result was perfect.
 
I did Chicken Breast last night, seasoned with pepper, thyme, rosemary and oregano going way above what you guys recommend as I was out for a few hours, but 2.5 hours at 145f (62.5c), then a quick sear. Was delicious, but will definitely try for lower temp next time.

This thing is an obsession and I can't wait to try out more things in the next few weeks, going to be creating some sort of dedicated tub for it though, as my towel wrapped pan caused a few issues with low water cut offs yesterday.

With regards to batch cooking using the Anova, what are peoples recommendations or any good guides, I'm trying to work out how would be best to cook/freeze/store stuff for easy consumption, so I don't have to have it running every day for a few hours.
 
SoliD said:
I did Chicken Breast last night, seasoned with pepper, thyme, rosemary and oregano going way above what you guys recommend as I was out for a few hours, but 2.5 hours at 145f (62.5c), then a quick sear. Was delicious, but will definitely try for lower temp next time.

This thing is an obsession and I can't wait to try out more things in the next few weeks, going to be creating some sort of dedicated tub for it though, as my towel wrapped pan caused a few issues with low water cut offs yesterday.

With regards to batch cooking using the Anova, what are peoples recommendations or any good guides, I'm trying to work out how would be best to cook/freeze/store stuff for easy consumption, so I don't have to have it running every day for a few hours.
Click to expand...

A dedicated tub is definitely worth it. Whilst you're waiting on one I'd try cling film rather than a towel though. It'll be a bit easier all round :)

This is a great way to batch cook pork shoulder and utilises sous vide to transform it into incredibly tender steak-like pork:

https://www.chefsteps.com/activities/tough-cuts-transformed

I'll also do something similar with (e.g.) beef brisket I've smoked. Slice it up and vacuum seal it before freezing it. Then just thaw/re-heat it in 55C water. You can do this with pretty much anything like that.
 
I've totally avoided this thread until now, despite using sous vide techniques for years at work, I've never had the facility at home.

Wonderfully, the old dear bought me a vacuum sealer (Andrew James :/ , does the trick though), and a water circulator (Buffalo). I is a happy boy.

Before I get fully involved in the sous vide chat, I'd like to ask if anyone uses their vacuum sealer to compress fruit and vegetables? Discs of cucumber with lime juice and a little sugar work's great with oily fish, apricot and rosemary is stunning as a pre-dessert, or part of a main dessert.
 
FT, Should hopefully get my icebox next week. Shouldn't take much to modify.

Thanks for the recipe. Liking the look of seriouseats for the pulled pork. Gonna need to get a load more vacuum bags at this rate.
 
Illgresi said:
I've totally avoided this thread until now, despite using sous vide techniques for years at work, I've never had the facility at home.

Wonderfully, the old dear bought me a vacuum sealer (Andrew James :/ , does the trick though), and a water circulator (Buffalo). I is a happy boy.

Before I get fully involved in the sous vide chat, I'd like to ask if anyone uses their vacuum sealer to compress fruit and vegetables? Discs of cucumber with lime juice and a little sugar work's great with oily fish, apricot and rosemary is stunning as a pre-dessert, or part of a main dessert.
Click to expand...

Sounds interesting re compressing. Haven't thought about that as a use for my sealer.
 
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Looks very good, it just so happens that yesterday my weekly shop was delivered which included a 2KG pork shoulder, will give it a go soon!

I want to make the salsa too but its hard to get tomatillos here
 
I did the pork shoulder "pseudo-steaks" over the weekend from ChefSteps - always a winner but I'll trim the fat cap off next time I think, just too much of it and not enough time to crisp it without overcooking the steaks.

Going to put some ox cheek in tonight for dinner on Thursday. :)
 
Yeah, it's a bit awkward with those pork steaks and trimming down the fat to quite thing is the way to go. They do turn out delicious though :)

3 day ox cheek? I presume you're going for a super rare kind of approach? Only think I'd be worried about is that the thick 'rivulets' of gelatin might still be a little tough at the end of the process.
 
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