Anova Precision Cooker - cook sous vide with your iPhone.

SoliD · 26 Nov 2018 at 16:18

Not done much with my Anova recently so thought I'd do a nice 24hour Lamb Shoulder joint.

Slapped half a tin of Zhoug paste on it and just bagged it up as that, 24 hours at 62.5c, then a brief spell under the grill to finish. Served it all up with an attempt at iranian rice in the pressure cooker, which came out about 90% right which is the closest I've ever got it. If you've ever had it you'll know it is the most delicious rice in the world, but the effort to make it is so hard to get right. I will be persisting with it!

robj20 · 27 Nov 2018 at 11:27

SoliD said:
Not done much with my Anova recently so thought I'd do a nice 24hour Lamb Shoulder joint.

Slapped half a tin of Zhoug paste on it and just bagged it up as that, 24 hours at 62.5c, then a brief spell under the grill to finish. Served it all up with an attempt at iranian rice in the pressure cooker, which came out about 90% right which is the closest I've ever got it. If you've ever had it you'll know it is the most delicious rice in the world, but the effort to make it is so hard to get right. I will be persisting with it!

Tell me more about the rice. Is it the same as Persian rice.

Scam · 27 Nov 2018 at 12:37

I'd say that looks a little over-done but seen as it;s a shoulder joint I guess it's spot on. Nice pinkeness does not go well for slow-cook cuts does it

And zhoug paste! I discovered this whilst in the US (bizarrely). My veggie hosts mixed simple french beans in it as a side dish and it was lovely! I bought some from Ocado and unfortunately it's not half as nice. I guess you need the fresh stuff.

robj20 · 27 Nov 2018 at 12:41

So whats the Nano, anyone got one. Not bad at £65.

SoliD · 27 Nov 2018 at 14:57

robj20 said:
Tell me more about the rice. Is it the same as Persian rice.

Yeah same stuff. Used this recipe. Needed more oil butter on the bottom to stop the sticking but the taste of the rice was sublime. https://www.tastecooking.com/recipes/green-persian-rice-tahdig/ Had a very thin Tahdig but it was so tasty. Was worried I'd burn it so only left it in for 9 minutes on saute but would go for 12-14 next time around. Think I needed to do more rice as I only did it for 2 and so the rice wasn't piled massively high.

Scam said:
I'd say that looks a little over-done but seen as it;s a shoulder joint I guess it's spot on. Nice pinkeness does not go well for slow-cook cuts does it

And zhoug paste! I discovered this whilst in the US (bizarrely). My veggie hosts mixed simple french beans in it as a side dish and it was lovely! I bought some from Ocado and unfortunately it's not half as nice. I guess you need the fresh stuff.

Yeah it was a little over what I'd like but the taste and texture were sublime. I only bought it as it was in sainsburys reduced from £4 to 50p, will see if they have any more later in the week. Presume it is the same stuff, I would use more in the bag if I did it again as the taste was quite restrained. I used all the juice and sauce in the bag and thickened it up into a lovely thick gravy to pour over it.

Scam · 2 Dec 2018 at 09:23

I'm getting dragged to IKEA today

What are the bags people get from there? The only ones I can say are apparently freezer safe but only good up to 50c ? Thanks.

Edit: it seems it's the Lidl ones that are recommended, not ikea?

Mrs Seabiscuit · 2 Dec 2018 at 12:29

sous vide roast beef dinner with yorkies?
YEAH GO ON THEN! PICS WILL FOLLOW. I am so god damn hungry!

Mrs Seabiscuit · 2 Dec 2018 at 14:14

There shan`t be pics, it was tough and unpleasant 3 hours from the joule app.
So sad and disappointed with how it came out. Had to pop it sliced in skillet to actually be edible.

Scam · 2 Dec 2018 at 20:27

Oh shame how did you manage that? What temp?

SoliD · 3 Dec 2018 at 10:05

Big old piece of Sirloin - 550g or so, salt and pepper seasoned then chucked in the bag, 52c for a couple of hours then finished off in the Le Creuset Grillit for a short sear on each side.

Post Sous Vide

And ready to eat!

Scam · 3 Dec 2018 at 11:39

You need to do that with a cut of picanha and some chimichurri. Heaven.

Mrs Seabiscuit · 3 Dec 2018 at 19:32

Scam said:
Oh shame how did you manage that? What temp?

We don`t know. We did 55c for 4 hours app recommended 2-3 so by rights shouldve been even better with an hour more. It was a silverside also.

any ideas?

Rotty · 4 Dec 2018 at 09:54

doesn't seem anywhere long enough for that cut, I would go 12hrs minimum and I have done as long as 60hrs

robj20 · 4 Dec 2018 at 11:00

Anyone using a cool box for the water bath.
Very tempted by the Nano but wait for another sale fingers crossed for soon after Christmas.

seabiscuit · 4 Dec 2018 at 11:26

Yeah, we just went with this....
https://www.chefsteps.com/activities/roast-beef-silverside

But it did turn out pretty tough.

SoliD · 4 Dec 2018 at 13:45

robj20 said:
Anyone using a cool box for the water bath.
Very tempted by the Nano but wait for another sale fingers crossed for soon after Christmas.

Yes I've got one. Cut a hole in the top for the Anova where one of the drinks holders is when you turn it upside down. I then either fill it completely with water or use a gastronorm for smaller pieces. if I completely fill it with water it does take a long time to heat up.

seabiscuit · 5 Dec 2018 at 08:53

We tend to use hot water from the tap, and maybe a bit from the kettle to get it close to temperature to start with. Doesn't take long to get up to temperature from there.

SPG · 10 Dec 2018 at 13:37

robj20 said:
So whats the Nano, anyone got one. Not bad at £65.

Just bought one, will see how it goes mainly for fish tbh.

Flibster · 10 Dec 2018 at 14:32

seabiscuit said:
Yeah, we just went with this....
https://www.chefsteps.com/activities/roast-beef-silverside

But it did turn out pretty tough.

When I do joints in sous vide, I always go long on the cooking times.
Got a kilo of beef for tomorrow night that I'll be starting at about midday for serving at 8pm, will be cooked at 56°C.

darkgen · 10 Dec 2018 at 16:31

robj20 said:
So whats the Nano, anyone got one. Not bad at £65.

I've kept an eye on this thread but have always thought sous vide was a bit of faff / gimmick but I'm seriously tempted at that price point to join the fun.