Anova Precision Cooker - cook sous vide with your iPhone.

SoliD said:
After ft has banged on about them for so long I now have some carnitas on the go for tomorrow evening!
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Awesome. How are they looking? Make sure you've got some lovely habanero salsa and pink pickled onions :)

Has anyone done mashed potatoes in the sous vide? Is it worth the effort? :)
 
No idea, just about to take them about! Unfortunately bit late for the additions, will be using the juice to make some pepper and tomato spicy rice to go with as well as Tortillas!
 
SoliD said:
No idea, just about to take them about! Unfortunately bit late for the additions, will be using the juice to make some pepper and tomato spicy rice to go with as well as Tortillas!
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The beauty of that recipe is chucking it under the grill to reheat and crisp up. Yum :cool: Surely you can knock up some pink onions?
 
Scam said:
The beauty of that recipe is chucking it under the grill to reheat and crisp up. Yum :cool: Surely you can knock up some pink onions?
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I had none in. Forgot to get some when I went shopping yesterday.. doesn't matter they were delicious without them! So tender and moist! Just fell so easily to pieces.
 
Wonder if anyone can help with this scenario.

A friend is doing Duke of Edinburgh expedition and I suggested to utilise the sous vide so she can have some proper meals on the first couple of days. My thought process of how this would work is

Vacuum Seal
Sous Vide Chicken Breast
Sear
Vacuum Reseal
Freeze
Pack in foil/bubble wrap etc as late as possible
Allow to defrost to 5ish c at most (24-36 hours)
ReCook in warm water

The flavour/texture isn't that fussed so when recooking if it is cooked too hot in the warm water it doesn't matter, it's more to have some nicer food than something out of a tin/dehydrated.

In my head thisworks but it is dependent upon how long the chicken can stay at a low temperature. I would assume as soon as it starts hitting temps above 5c you start risking bacterial growth and therefore safety of the food.
 
I have been interested in these for years but I’m getting to the stage where a purchase is imminent...

Is the Anova the one to go for, a safe bet?
Do people get good results with the unit just in a pot you have and bags clipped to the side or is a dedicated pot/box with lid and vacuum sealed bags needed?
 
I've used mine with a large stock pot with items clipped to the side and it's been fine. If you're vacuum sealing you should be fine, I've had a zip-lock bag split on me (followed by several minutes of cursing).
 
SoliD said:
Wonder if anyone can help with this scenario.

A friend is doing Duke of Edinburgh expedition and I suggested to utilise the sous vide so she can have some proper meals on the first couple of days. My thought process of how this would work is

Vacuum Seal
Sous Vide Chicken Breast
Sear
Vacuum Reseal
Freeze
Pack in foil/bubble wrap etc as late as possible
Allow to defrost to 5ish c at most (24-36 hours)
ReCook in warm water

The flavour/texture isn't that fussed so when recooking if it is cooked too hot in the warm water it doesn't matter, it's more to have some nicer food than something out of a tin/dehydrated.

In my head thisworks but it is dependent upon how long the chicken can stay at a low temperature. I would assume as soon as it starts hitting temps above 5c you start risking bacterial growth and therefore safety of the food.
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If you’re going to reheat it too hot then you may as well not bother with the sous vide imo
 
SoliD said:
Wonder if anyone can help with this scenario.

A friend is doing Duke of Edinburgh expedition and I suggested to utilise the sous vide so she can have some proper meals on the first couple of days. My thought process of how this would work is

Vacuum Seal
Sous Vide Chicken Breast
Sear
Vacuum Reseal
Freeze
Pack in foil/bubble wrap etc as late as possible
Allow to defrost to 5ish c at most (24-36 hours)
ReCook in warm water

The flavour/texture isn't that fussed so when recooking if it is cooked too hot in the warm water it doesn't matter, it's more to have some nicer food than something out of a tin/dehydrated.

In my head thisworks but it is dependent upon how long the chicken can stay at a low temperature. I would assume as soon as it starts hitting temps above 5c you start risking bacterial growth and therefore safety of the food.
Click to expand...

Bit of a late response but this could probably work fairly well. I'd be tempted to go to 75c for the chicken and to salt it more heavily (think of it as closer to confit) just to be a bit safer bacteria-wise.
 
Shimmyhill said:
I have been interested in these for years but I’m getting to the stage where a purchase is imminent...

Is the Anova the one to go for, a safe bet?
Do people get good results with the unit just in a pot you have and bags clipped to the side or is a dedicated pot/box with lid and vacuum sealed bags needed?
Click to expand...

Stock pot works well as stated (you can put clingfilm around the top to stop evaporation).

Anova is a fairly safe bet and is usually very cheap if you get the older version without uneccessary stuff like wifi. There's not a world of difference between the various options though so go for whatever is cheap/you fancy.
 
Hey guys, butchering a whole chicken for the week tomorrow and it's going to be cooked sous vide. Any recommendations for temperatures and times that compromise between breast and thigh/leg? Going to finish with a blowtorch.

Also, favourite rubs for doing a whole bird in a big batch for lunches? currently it's getting some rosemary, sage and bog standard tesco Extra Spicy Cajun mix
 
Cooked a couple of sections of pork belly on sunday - rubbed with garlic, ginger, chilli and 5 spice - cooked approx 8 hours @ 78C and the results was again fantastic, really succulent tender pork served up with some braised pak choy and crackling (which finally had a great result by taking off the skin and doing separately in the oven - 20min blast at 250 then 30-40min at 160 and a final blast at 200 to finish them off)

Saved one of sections, still sealed and in the fridge for a ramen later in the week.

I do fancy trying the 72 hour cook but need to get an insulated container and seal it up properly so I'm not topping up to often.
 
Moses said:
Could cook them separately - the extra energy isn’t a big deal, assuming an insulated container with some kind of lid. But just throw it in at 65 or 70 if you want it all together (although you can add the breast after an hour and then take it all out together). Breast at 70 will still be completely fine/significantly better than when most people roast chickens!

If you ever want to do a whole chicken a fun/interesting way, look up the Pepin ballotine/galantine video. Basically debones a whole chicken so you can stuff it, tie it, and cook it... then you can take delicious slices and put in sandwiches/chop sections and add to whatever you make/etc. It’s a cool skill to learn/might make your prep more interesting if you’re in to learning stuff like that.
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That video is how I learned to butcher chicken :p. Good point though thanks for the reminder, I might do that instead and then I have one delicious chicken sausage to poach! My favourite stuffing to use in galantine/ ballotine is a mixture of pine nuts, apricots and couscous with herbs

Edit- it's more about only using a single bag for me, I splashed out and bought nice ones from Nisbets that are huge, did a whole butchered turkey at Xmas between just two and that was only to do the Breast / Leg split time method.

I do my sous vide in one of those tesco £10 20L blue cool boxes.
 
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