Anova Precision Cooker - cook sous vide with your iPhone.

SPG · 17 Dec 2018 at 12:09

So when is biggest pot not big enough..... When you buy Anova (I have a nano)

What do you folk use aside from traditional pots.

the-evaluator · 17 Dec 2018 at 13:05

I use one of those with one of these.

robj20 · 17 Dec 2018 at 14:07

A cool box seems the best way, reduce the heat loss.

darkgen · 17 Dec 2018 at 17:23

the-evaluator said:
I use one of those with one of these.

Are you cutting a hole in the lid to fit the Nano or?

the-evaluator · 17 Dec 2018 at 18:13

Yep, using a hole saw.

darkgen · 17 Dec 2018 at 18:57

Hmm ok; you may be on to something as the prices for a container and lid seem excessive (looking at the Lipavi C5 on amazon).

SoliD · 17 Dec 2018 at 21:16

Ice box thing with hole in the top and a gastronorm inside for day to day cooks when necessary.

SPG · 18 Dec 2018 at 21:27

Will pick up a ice box in a car boot if i find one. RIP off UK springs to mind atm silly prices.

As for the Anova..... Why the hell did i wait to get one, just done a couple of chicken breasts and it`s amazing, really surprised how good it is tbh.

Hodders · 23 Dec 2018 at 04:41

Tried a new sear. Brushed cooked steak with thin layer of mayo and salt then used a blowtorch. Actually worked out pretty well. Nice taste, almost slightly BBQ and a lot easier than getting the BBQ chimney lighter out.

50 degrees for 90mins if interested.

SoliD · 23 Dec 2018 at 06:37

I read this on the Anova blog the other day. Yet to try it but looks good!

Skidder · 24 Dec 2018 at 08:06

did confit duck legs last night. 36 hours at 68c. Fantastic. Served with croziflette. Still full.

shroomz · 26 Dec 2018 at 20:49

shroomz said:
Flat slab piece I believe, it's at the in-laws' so I haven't actually seen what I'll be working with. 55 sounds good and what I'd use for rib eye. Reckon 4h should do it? There seems to be such a plethora of timings and they typically use American cut names

So this got served alongside turkey legs for Xmas dinner last night.
24h for the turkey in a cool box at 65C, then got up at 5am to put the beef in, down to 60c. Bit on the medium side for the beef but I was more keen on getting the bird right, the beef was just an extra. Turned out perfectly juicy and tender medium. Was 1.8kg of Salmon cut topside.

Snookums · 28 Dec 2018 at 17:48

So i was gifted an Anova for Christmas, now i need to get some bits to use it.

what sealer and rolls are people using as well as what pots? We don't have any particularly deep pots not sure whether to grab a decent deep pasta pot or go down another route?

the-evaluator · 29 Dec 2018 at 07:37

I'm using a Sous Vide Supreme VS3000 sealer. For bags I always use Sous Vide Supreme but usually buy a roll and then make my own bags rather than buying premade bags. I've tried cheaper rolls but found that they didn't seal very well.

Squid Vicious · 29 Dec 2018 at 08:35

Snookums said:
So i was gifted an Anova for Christmas, now i need to get some bits to use it.

what sealer and rolls are people using as well as what pots? We don't have any particularly deep pots not sure whether to grab a decent deep pasta pot or go down another route?

I'm using an aicok vacuum sealer off Amazon, which has worked without issue for the last year.

Rolls are from sous vide tools, also off amazon - I tend to go through far more of the 20cm rolls than the larger 30cm ones.
Grab yourself a decent pasta or stock pot, it's more than large enough for majority of cuts, only time I needed something larger for a bigger joint I used a bucket :eek:

Snookums · 29 Dec 2018 at 10:50

Squid Vicious said:
I'm using an aicok vacuum sealer off Amazon, which has worked without issue for the last year.

Rolls are from sous vide tools, also off amazon - I tend to go through far more of the 20cm rolls than the larger 30cm ones.
Grab yourself a decent pasta or stock pot, it's more than large enough for majority of cuts, only time I needed something larger for a bigger joint I used a bucket

Ah that's good to hear I presume it's the black one from amazon? I went with that in the end and I got a c10 with the cut out. It was expensive but one day I'll grab the racks made for it to make cooking a lot at once easier .

Now to find some good recipes to try .

Scam · 29 Dec 2018 at 11:30

Anyone done a celeriac puree? I'm doing a venison wellington for new years, thinking of doing sv carrots (griddled afterwards) and a celeriac puree. Just realised I might be able to do the celeriac in the SV too?

Spitfir3 · 29 Dec 2018 at 13:57

Scam said:
Anyone done a celeriac puree? I'm doing a venison wellington for new years, thinking of doing sv carrots (griddled afterwards) and a celeriac puree. Just realised I might be able to do the celeriac in the SV too?

https://www.chefsteps.com/activities/celery-root-puree

I'm going to do a caramelised celeriac puree for NYE with beef fillet SV

Scam · 29 Dec 2018 at 17:51

Spitfir3 said:
https://www.chefsteps.com/activities/celery-root-puree

I'm going to do a caramelised celeriac puree for NYE with beef fillet SV

Hmn thanks but unfortunately I was unable to find a celeriac! (Weird I thought it was a winter veg). I opted for some parsnips but I'm actually trying to reduce dairy (or rather our guests are). I had found a vegan celeriac puree with coconut milk - - Reckon I could try that with parsnips? :confused:

Trappi$t · 30 Dec 2018 at 01:04

Just LOL at cooking things in plastic bags. No thanks, enjoy your leached chemicals!

Also lol at 36hrs cook time... Not sure if people are in reality or not with this fad?