Anova Precision Cooker - cook sous vide with your iPhone.

Scam · 15 Jul 2019 at 15:50

SPG said:
Hot hot pan

I think @Hodders would get some serious burns if you chuck a piece of duck fat-side down into a scorching pan :confused:

Duck has so much fat you need to render it down slowly. Most recipes call for it to be cooked from a cold pan, no? I'm not sure what the 54c in SV does to the fat, does it render it out at all? If not and you chuck it in a searing hot pan, you'll get a thin layer of crispy fat hidden by a chunk of un-rendered fat underneath. Probably hence why it wasn't crispy as a whole. I'm not sure what the answer is though, render it in a pan first, then SV then sear? (dunno) :confused:

SPG · 15 Jul 2019 at 17:29

Never had the problem mind only done duck twice sous vide and hot pan.

One More Solo · 15 Jul 2019 at 22:54

I’d sous vide then render in a cold pan personally. The fat stops the meat overcooking.

Punt · 16 Jul 2019 at 12:44

Just picked up the Wifi version for £89 on Amazon Prime Day!

dl8860 · 15 Oct 2019 at 14:11

Looking into asking for a sous vide wand for christmas, just wondering if it's worth getting a bluetooth/wifi enabled one or not. Would anyone care to share thoughts on if it's an actually useful feature, or just a bit gimmicky and most of the time you just do it manually? Thanks.

silverblack · 15 Oct 2019 at 14:32

I have the Anova BT version that is all you need tbh and even then it's just as easy to time it yourself.I saw Aldi were doing a sous vide for around £50 i would have went for that.

https://www.aldi.co.uk/sous-vide-st...4OxQDckb7xvUgQgDg4UaAi4-EALw_wcB&gclsrc=aw.ds

Scam · 15 Oct 2019 at 14:49

I have the Anova wifi version and don't really use the wifi feature. Mind you, I haven't used the Anova for ages either

I'm wondering if I'd use it more if I bought their new vacuum sealer and roll of bags. If I did that I'd be more confident in leaving stuff in water during the day perhaps...

SoliD · 15 Oct 2019 at 15:37

I've got one of both, and don't really use either connectivity, just set and press play.

Mrs Seabiscuit · 4 Dec 2019 at 22:12

Hi Guys,
Bit urgent if someone can help me. Got one of these
That i want to cook for Sunday lunch 13:00ish. My question is how long do we reckon to sous vide? I have seen several suggestions. So was thinking 58oC for 44 hours? I say 44 due to time i get home friday

Thing is i dont know what cut of beef it is as it doesnt say.
Thank you gents

Rotty · 5 Dec 2019 at 01:07

24-30 hrs at 54-56C

44hrs wouldn't be an issue but IMO 58C is too high

Mrs Seabiscuit · 5 Dec 2019 at 07:30

OK fantastic thank you!
55oC then! Slap bang in the middle of your suggestion.
Have you done many at that time /temp? Did it come out nice?

SoliD · 5 Dec 2019 at 07:34

I did a beef Chuck bit smaller than that for 60 hours at 54 last week. Came out absolutely spot on. Finished off with a pan mayo Sear.

dl8860 · 5 Dec 2019 at 09:58

60 hours what on earth. Does it really take that long for it all to get to temp? Or is it a case of longer cooking = more tender?

Rotty · 5 Dec 2019 at 10:16

Mrs Seabiscuit said:
OK fantastic thank you!
55oC then! Slap bang in the middle of your suggestion.
Have you done many at that time /temp? Did it come out nice?

I've done double figures of them, how you searing? just in a pan?

55C will be med-rare, just checking that's what you want

Rotty · 5 Dec 2019 at 10:16

dl8860 said:
60 hours what on earth. Does it really take that long for it all to get to temp? Or is it a case of longer cooking = more tender?

it is but it can go too far, 60 may be a bit long for me

Mrs Seabiscuit · 5 Dec 2019 at 13:09

Rotty said:
I've done double figures of them, how you searing? just in a pan?

55C will be med-rare, just checking that's what you want

Perfect, yes medium rare is what I'm wanting.
Thank you so much

SoliD · 5 Dec 2019 at 15:39

dl8860 said:
60 hours what on earth. Does it really take that long for it all to get to temp? Or is it a case of longer cooking = more tender?

Was more for convienience as I was out from Friday night to Saturday night so wouldn't have been been able to put it in. Longer = Tenderer in theory but as @Rotty says it can go too far. This was actually perfect as it was quite a tough cut.

Mrs Seabiscuit · 8 Dec 2019 at 21:02

@Rotty Oh my life, that beef was absolutely out of this world!
Tastiest beef i have ever had. Slightly pink in middle juicy and tenderer than tender!
Thanks, for the recommendations. So christmas dinner is going to be sous vide beef

and turkey crown now haha

Rotty · 9 Dec 2019 at 10:39

Mrs Seabiscuit said:
@Rotty Oh my life, that beef was absolutely out of this world!
Tastiest beef i have ever had. Slightly pink in middle juicy and tenderer than tender!
Thanks, for the recommendations. So christmas dinner is going to be sous vide beef and turkey crown now haha

excellent stuff, sous vide Turkey crown is top notch too

Skidder · 30 Dec 2019 at 08:09

Did dark meat turkey roulade and a bbq crown for Christmas. The roulade is a great recipe. Bit of a faff preparation wise with getting the tendons out but not hard. 3 hours at 66 after meat glue and rolling. Tender as anything and looks the part. Woukd do it again.