Anova Precision Cooker - cook sous vide with your iPhone.

FrenchTart said:
Simple - you pre-salt the steak 45 minutes before cooking :p You will no doubt find that the results with sous-vide are different though - and in all honesty it will take a while to dial it in to what you like. It's just like any other cooking tool in that sense.

I love my sous-vide but if I had a choice between that and my electric pressure cooker the electric pressure cooker would win at the moment. Being able to 'slow cook' meat in ~30 minutes is amazing.
Click to expand...

45mins before what though? Don't you sous-vide a steak for at least 1-2hr or so no? :confused:

I love the idea of a pressure cooker in that I could eat stews, curries, tagines etc. all day every day. But I'm still scared of them :p
 
Did 1kg lump of top rump for sunday lunch.
Prepped with salt flakes, pepper and powdered garlic. 4.5 hours at 55°C then blowtorched.

Good god it was good. Lovely thick slices, goose fat roast spuds, steamed veg and gravy. Good chunk of meat left too, so some sarnies coming up tomorrow. :D
 
So is the Anova still the sous vide machine of choice? Can you turn it on remotely? Eg prep food in water, plug it in and then turn it on 2hrs before you leave work remotely? Or do you need to be on WiFi?
 
Need a quick spot check on my temp and timing which I've based on the serious eats steak guide.

Have a ribeye steak about 1 1/2 inches thick looking for a medium rare, was going for 130f for about 50 minutes. Sound about right? Only checking as I've done sirloin before and figure ribeye should take maybe a higher temp and longer due to the fat content.
 
Itchytrigg said:
Need a quick spot check on my temp and timing which I've based on the serious eats steak guide.

Have a ribeye steak about 1 1/2 inches thick looking for a medium rare, was going for 130f for about 50 minutes. Sound about right? Only checking as I've done sirloin before and figure ribeye should take maybe a higher temp and longer due to the fat content.
Click to expand...

I'd give it more like 1.5 hours personally. Won't do it any harm and will ensure that it's medium rare all the way through.
 
Some recommend me a cut of meat to try next.

Did brisket, omfg was amazing.
Did lamb shank, and blade, again great.
Did shoulder of pork, incredible.

I prefer the cuts which take a couple of days to cook, as the tenderness is just divine.

Might so another brisket unless someone has another suggestion :)
 
kindai said:
Some recommend me a cut of meat to try next.

Did brisket, omfg was amazing.
Did lamb shank, and blade, again great.
Did shoulder of pork, incredible.

I prefer the cuts which take a couple of days to cook, as the tenderness is just divine.

Might so another brisket unless someone has another suggestion :)
Click to expand...

You could try out confit chick/duck or maybe sous-vide pork carnitas? Recipe on Serious Eats for the second one.
 
Not sure why you can't see them, they appear to load for me on other browsers and my phone...or was it sarcasm as they do look a little large!

I really want to do the carnitas, might look at taking care of that over the weekend.
 
Worrying how when you ring butchers up today most dont understand the basic cuts of meat.

Asked for point end/point cut brisket, the first 2 never heard of it, the 3rd stated they only get the flat cut from their wholesaler. Finally found a local place not too far away who will be butchering a couple of cows up on Thursday so have some reserved.
 
kindai said:
Worrying how when you ring butchers up today most dont understand the basic cuts of meat.

Asked for point end/point cut brisket, the first 2 never heard of it, the 3rd stated they only get the flat cut from their wholesaler. Finally found a local place not too far away who will be butchering a couple of cows up on Thursday so have some reserved.
Click to expand...

Yeah, I had the same problem trying to find a decent local butcher. Luckily the Littlewoods place in Heaton Chapel is excellent. I highly recommend them to anyone local.
 
After watching too much of Guga on SousVideEverything on youtube, I popped into my local butchers last week. Not only did they know what picanha is, they said I could come and get some this week. :D Taken from longhorn cattle that is local too.

Also recommended a few other things to try when I mentioned that I'd be using sous vide. Gloucester old spot pork loin for a start.

I know what I'm eating this weekend. ;)
 
Damn. After getting £100 vouchers for Amazon, the Anova is now nigh-on £200! :( Is there anything else to consider? What else would I need? What sort of bags etc?

Also, anyone done lamb chops or other nice bits of meat that aren't steak?
 
Scam said:
Damn. After getting £100 vouchers for Amazon, the Anova is now nigh-on £200! :( Is there anything else to consider? What else would I need? What sort of bags etc?

Also, anyone done lamb chops or other nice bits of meat that aren't steak?
Click to expand...

All you'll need is some ziplock freezer bags to get started.

As for other meats I've tried the below in the last 6 weeks or so and happy to say it's become a regularly used appliance in the kitchen.

Rack of lamb cooked perfectly.... mmm
Slow cooked pork belly is definitely worth trying.
Really nice way of cooking chicken breast as it keeps it beatifully moist & tender.
Salmon fillets are also now a firm favourite.
Duck confit & duck breast.

Steak is always good though (really love it for cooking fillet) :p
 
Scam said:
Damn. After getting £100 vouchers for Amazon, the Anova is now nigh-on £200! :( Is there anything else to consider? What else would I need? What sort of bags etc?

Also, anyone done lamb chops or other nice bits of meat that aren't steak?
Click to expand...

It's almost worth considering buying directly from Anova uk website - it's far cheaper at the moment than Amazon.

Ask yourself if you really need the Wi-Fi version to save some more money... I've yet to use that capabilty and always set it up manually.
 
A 72 hour cook on a brisket started today.

Liquid smoke, some red wine, onion, garlic, fresh rosemary, sea salt, pepper, truffle oil.

So far the temp seems spot on as 12 hours in very little juice showing in the bag. Undecided on how to finish, take it out and rest it for 30 minutes, or bbq/skillet it.
 
You must log in or register to reply here.
Back
Top Bottom