Anova Precision Cooker - cook sous vide with your iPhone.

lol I know that, I meant to say that they were both aiming for medium-rare but with two different temps :)

Looks like 54.5c is about right for medium-rare. I'll be finishing in a cast iron pan so mindful of it cooking a bit more. Sound good?
 
Sounds good.

Right, sorry, misunderstood your post. I'm not really sure why anyone would claim 57.2c would give you medium-rare. I'd describe that as medium personally though I suppose technically it might not be.
 
valve90210 said:
Meant to ask about this, what is the reason behind this? I'm assuming it's to help relax the proteins before cooking to help keep the texture tender?
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Annoyingly I can't find the really good article I've read on this but there's a few less good results if you google "warm aging steak". Essentially some of the enzymes that are responsible for tenderising meat during the aging process are most active at this temperature. Letting the meat sit in the active zone for an hour lets them go into overdrive and produces a more tender outcome.
 
FrenchTart said:
Annoyingly I can't find the really good article I've read on this but there's a few less good results if you google "warm aging steak". Essentially some of the enzymes that are responsible for tenderising meat during the aging process are most active at this temperature. Letting the meat sit in the active zone for an hour lets them go into overdrive and produces a more tender outcome.
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I shall have a look when I get a mo but it sounds like a good idea to me!
 
I can't be bothered to check but is that not around the same temperatures that bacteria will form very quickly. Hence why some sous vide sites have said not to cook steak at 130f for longer than 2hrs :confused:
 
Scam said:
I can't be bothered to check but is that not around the same temperatures that bacteria will form very quickly. Hence why some sous vide sites have said not to cook steak at 130f for longer than 2hrs :confused:
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Yeah, you definitely don't want to cook for a long time at that temp. 1 hour is enough to get a decent effect and then you raise the temperature to a safe pasteurisation zone (i.e. above 54.4c). Or alternatively if you want to serve the steak rare you just sear it immediately.
 
Ok disaster. The Lidl near me is now completely tiny and only had sandwich bags. Currently in a Wilko that has freezer bags but it's not suitable for oven/microwaves. About to head up to Waitrose for some food but there's also a Sainsbury's nearby. Reckon I can get suitable bags at any of those? :confused:
 
Scam said:
Ok disaster. The Lidl near me is now completely tiny and only had sandwich bags. Currently in a Wilko that has freezer bags but it's not suitable for oven/microwaves. About to head up to Waitrose for some food but there's also a Sainsbury's nearby. Reckon I can get suitable bags at any of those? :confused:
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Ovens/microwaves heat well above the 50-75C you'll be heating at. I wouldn't worry about it too much and use them for now.
 
Great! My issue is that in our tiny flat with open plan lounge/kitchen, even just searing them for 30secs absolutely fills up the place with smoke. When my tv and all her books etc are abiua 10ft away its not ideal. So, the other half is probably still not too happy. Perhaps a torch is the answer there. Shall be looking for some non steak recipes now :D
 
Scam said:
Great! My issue is that in our tiny flat with open plan lounge/kitchen, even just searing them for 30secs absolutely fills up the place with smoke. When my tv and all her books etc are abiua 10ft away its not ideal. So, the other half is probably still not too happy. Perhaps a torch is the answer there. Shall be looking for some non steak recipes now :D
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Blow torch will definitely help reduce that problem, yeah :)

Serious Eats carnitas. Nom nom.
 
Scam said:
Did the non sous vide carnitas and still got a portion left in the freezer. It's definitely on the list when that's gone:D
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Nice :)

Something a little more left-field then. Peel and slice carrots and/or parsnips into decent chunks, probably 4 or so chunks per average sized vegetable. Bag up with salt, pepper and butter. Sous-vide for 20 minutes then empty the bag with the juices into a hot pan. Brown for 2-3 minutes. So good :)
 
Did the picanha tonight. 1.5" thick steaks for 3 hours at 57.5°C Coarse salt, fresh pepper and garlic granules.
Quick sear with the blowtorch... chips, onions rings and fresh steamed veg. Beautiful.

I can see why Brazilians rave about it being the best steak. It was damn good. Not the best I've had, but certainly better than 95% of the restaurant steaks I've had.
 
Thinking of picking up one. Wife purchased a stupid thermomix so I'm entitled to a new kitchen gadget!

Anything i need to buy in addition when starting out? Seems liek for 110euro i can get the wifi 900w model, and can just use zip lock bags and my spaghetti pot. A vacuum sealer would be useful down the line.
 
D.P. said:
Thinking of picking up one. Wife purchased a stupid thermomix so I'm entitled to a new kitchen gadget!

Anything i need to buy in addition when starting out? Seems liek for 110euro i can get the wifi 900w model, and can just use zip lock bags and my spaghetti pot. A vacuum sealer would be useful down the line.
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Nope, you have everything you need right there.

Would be interesting to know how many people use the wifi feature to control it... I just set it manually and that's it.
 
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