Anova Precision Cooker - cook sous vide with your iPhone.

[Chief Wiggum]

Eggs at 63c for an hour....yes it's cooked but barely.

I might try 65c or even 68c next time.

69c gives whites that are quite snotty, but the yolk is good, they were a bit loose for my tastes, I'll try 72c next, but that was 16 minutes

 

[Raymond Lin]

69c gives whites that are quite snotty, but the yolk is good, they were a bit loose for my tastes, I'll try 72c next, but that was 16 minutes

If you think 69 is snotting, you should try 63c lol

 

[One More Solo]

63c for an hour does me too but as above I separate the loose white and dip them in boiling water for 15 seconds to firm up the outer.

 

[FrenchTart]

Seperating the loose white is definitely key. As I mentioned earlier too, if you use the egg calculator I'd recommend choosing one step firmer on the white scale and one step softer on the yolk scale than the videos suggest.

 

[Raymond Lin]

Made carrots today, ooooh these are good, the perfect texture.

 

[Itchytrigg]

I did carrots and sprouts Christmas day, very nice in butter/salt/pepper/sugar mix and flashed in a hot pan after!

Going to try eggs again tomorrow morning, based on the ChiefSteps guide and FT's suggestion will be doing 71c for 11.5mins.

 

[FrenchTart]

Very interested to hear how they turn out

@ray - how did you do your carrots?

 

[Raymond Lin]

183f for 1 hour. I've switched to f instead of c now because every recipe online is in f.

Added some butter, salt and pepper, sprinkle of dried mixed herbs and half a tea spoon of sugar.

Then quick pan fry when it was done with the juice to condense the carrot juice a little.

 

[Tyrone1Wils]

I always use f now for all of my cooking (apart from oven temps) as all the recipes seem to be american, and I've become accustom to temperatures in f for food.

I made those carrots for christmas, but forgot to take them to my mums to finish in the pan so never got to try them!

 

[Raymond Lin]

Tried a Ribeye today, 143f for 1 hour, Serious eats suggested 139 at medium but I like it a touch over that. Then flash fried it in a skillet. So good!

 

[Raymond Lin]

Depends where you look. Great British Chefs is great for sous vide... all Celcius. Of course American sites will be Fahrenheit to pander to their biggest audience. Fahrenheit seems retarded for cooking/Celsius seems better, given the starting point of cooking... basically 0C, arguably, with benchmarks like 100C being cornerstones... which in Fahrenheit are 32 and 212 respectively.

It is all arbitrary.

The point is...

I google....
First link gives me in Fahrenheit.
I put it in.

That's 3 steps.

Or
Goddammit, /goes to convert.

Load up app, or talk to Alexa.
That is 4 steps

Or click back, scroll until I find one in C.

That could be 5 to 7 steps, depending how many sites I have to click and then click back.

Or, I could leave it in f as so far, in my experience they all seems to be American based sites and I need not to convert at all. Besides, the number make sense for water between freezing and boiling point but the Anova does not hit 100c at all....I tried. The point is it saves me converting, it is just following the guides, saving time in searching for a site in c or having to convert it.

Granted, I convert it by actually saying it out to Alexa and it tells me.

 

[FrenchTart]

No harm in using F if you find it easier.

That said, on a UK forum it's generally easier if we communicate with C imo (I'm not trying to say "those are the rules" or anything, just an opinion).

Most decent sites mention temps in both C and F anyhow. SeriousEats, ChefSteps, etc.

 

[Raymond Lin]

There are so many sous vide/modernist resources in non-retarded American measurements, which is why I prefer to avoid them. The best ones are in Celcius (or have both). Sod recipes with a cup of x, a teaspoon of y, a tablespoon of z, etc. Grams/Celcius/ml ftw.

I assure you my carrots have no idea whether it is in f or c and thus it comes out tasting the same either way no matter what metric the recipe is written in.

The only difference is ease of use as the end user.

Retarded would be spending time ignoring a recipe and spending more time searching for another just because of its unit of measure as opposed to the results.

p.s I find the whole imperial measure of length "retarded" as you call it, especially in the building industry. Architects and builders work in mm. When it gets to estate agents...it's all imperial in ft and inches.

That is retarded.

 

[Raymond Lin]

I can tell what most stuff are in C, I grew up with it.

Like I can with most stuff in mm, feet and inches. mph and km/ph. I grew up in HK, where km/ph is standard, had to get use to mph when i got here.

Before you know it, I will know it in f also.

 

[Itchytrigg]

I've been expecting the wrong thing on the eggs I think. I was looking for that perfect soft boiled egg but due to that outer white layer, it's just never going to happen.

71c 11 mins however the yoke was very nice, but the whites not so much.

However I can see that if I did as others suggested and drained onto a slotted spoon that would have been a very nice pouched egg.

 

[Raymond Lin]

My perfect soft boiled egg is boil a pan of water, when it boils, put egg in, put lid on and turn off the hob. Wait 7-8 mins. Cooked whites, soft yoke.

 

[SoliD]

Finally finally got roudn to using mine last night on a couple of Sirloins.

2 hours at 131f with a quick sear, turned out spot on and made making a steak even easier. Need to come up with a proper insulated container so I can get the towel off my pan

Going to do a few more simple items and then due to have few friends over next week so going to do a pulled pork I think.

 

[Raymond Lin]

Done some chicken breast tonight, marinated with cumin, paprika, olive oil, salt and pepper. One hour at 65c then pan fried.

Juicy middle!

 

[the-evaluator]

Try an even lower temperature, I use 60c and chicken comes out utterly perfect.

 

[FrenchTart]

Agreed on 60C - definitely the sweet spot for chicken breast imo. Dark meat you want to go higher of course.