Sous Vide
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wrote on 6 Sept 2021, 22:24 last edited by
Spouse's birthday is next month. I was thinking of getting her a sous vide cooker. It would appear that Anova makes the one to get - though Amazon is showing a significant price increase over the past few weeks. Is this the one everyone here uses?
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wrote on 7 Sept 2021, 00:58 last edited by
It’s mine.
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wrote on 7 Sept 2021, 01:09 last edited by
I have the Anova too
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Spouse's birthday is next month. I was thinking of getting her a sous vide cooker. It would appear that Anova makes the one to get - though Amazon is showing a significant price increase over the past few weeks. Is this the one everyone here uses?
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wrote on 7 Sept 2021, 01:44 last edited by
I also got the Rubbermaid tub that fits the Anova. Very useful.
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wrote on 7 Sept 2021, 01:50 last edited by
I don't recall the manufacturer of mine; it was a gift which included the tub.
I almost never use the tub, just a large pot (5 quart?) from my cookware set. Works just fine for me.
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wrote on 7 Sept 2021, 03:29 last edited by
I have one from Wankle. I know that sounds cheap, but that’s only because it is. Also I have the tub with the lid with a hole in the corner. Very convenient. I keep the whole setup in the cabinet when not in use.
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wrote on 7 Sept 2021, 09:24 last edited by
No tub here. I have a big pot that works fine.
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wrote on 7 Sept 2021, 11:52 last edited by
Heh! Horace is a Wanker!
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wrote on 7 Sept 2021, 12:30 last edited by
I was only joking
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wrote on 7 Sept 2021, 18:35 last edited by
@doctor-phibes said in Sous Vide:
Heh! Horace is a Wanker!
Don't call him that, or he may sous!
Bravo, sir, bravo.
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wrote on 20 Nov 2021, 03:55 last edited by mark
Just bought an Anova Sous Vide cooker.
Should have done this a long time ago. Chick breasts the first night. Juicy and tender. Great flavor.
Skin on Salmon tonght. Amazing. 125 degrees for 60 minutes.
I'm sold.
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Just bought an Anova Sous Vide cooker.
Should have done this a long time ago. Chick breasts the first night. Juicy and tender. Great flavor.
Skin on Salmon tonght. Amazing. 125 degrees for 60 minutes.
I'm sold.
wrote on 20 Nov 2021, 12:58 last edited by@mark I love mine as well.
I've pretty much relegated it to making steaks, for other things I cook traditional.
I also love my InstantPot - great for hard-boiled eggs, pork chops, steaming veggies, etc.
If I had to choose only one, I'd keep the IP.
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wrote on 24 Nov 2021, 22:16 last edited by
I am doing the Turkey in a rubbermaid tub and the Anova. It's taking some time to get to 150 degrees F. I put the liver, and other parts in their own ziplock bags. They say 24 hours at 150 will do it. Probably a 30 minute browning in the oven before serving. The water is sitting at 142.3 and climbing slowly, There is a lot of water in that tub. A tub that is shorter would be optimum but I don't have anything that size so I went with what I had.
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I am doing the Turkey in a rubbermaid tub and the Anova. It's taking some time to get to 150 degrees F. I put the liver, and other parts in their own ziplock bags. They say 24 hours at 150 will do it. Probably a 30 minute browning in the oven before serving. The water is sitting at 142.3 and climbing slowly, There is a lot of water in that tub. A tub that is shorter would be optimum but I don't have anything that size so I went with what I had.
wrote on 24 Nov 2021, 22:18 last edited by@mark OK, this will be an interesting thing to follow.
Tomorrow, I'm making just turkey and gravy - we're going to D4's for the meal, and everyone is bringing something else.
However, Mrs. George and I really enjoy turkey, and I have a 16 lb one in the freezer.
What did you put into the bag beside the turkey - what aromatics, etc?
Please keep us posted!
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@mark OK, this will be an interesting thing to follow.
Tomorrow, I'm making just turkey and gravy - we're going to D4's for the meal, and everyone is bringing something else.
However, Mrs. George and I really enjoy turkey, and I have a 16 lb one in the freezer.
What did you put into the bag beside the turkey - what aromatics, etc?
Please keep us posted!
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wrote on 24 Nov 2021, 23:17 last edited by
I meant to put in an onion and some other spices but I was in a hurry to get it in the water.
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wrote on 26 Nov 2021, 20:28 last edited by
The results were amazing. The process was not so much. I overtaxed the unit by a large amount. The rubbermaid container is a 25-30 gallon as a best estimate based on my experience with Aquariums.
The unit struggled to bring the water to temp of 150 degrees. I put the Turkey in a 2.5 gallon zip lock bag with 48 oz of chicken stock. The water temp of the bath was 130 when I put the Turkey in. It then took 3 hours to reach 150 degrees. It held 150 for about 6 hours before I notice that the temp had fallen to 140 and I needed to top off the water level. The water from the tap is 118 degrees so it cooled the bath a bit and once again it took a couple of hours to bring it back to 150. I upped the temperature to 155 for a few hours and for the next 6 hours or so it was fine but it suffered more evaporation in the middle of the night. I should have topped it off before going to sleep at 2:00 am. but I fell asleep and when I woke up at 7:00 am, the water temp had fallen to 120. I added more water and let it climb back up until 11:00 am when I made the decision to put it in in the in a roasting pan and set the temp for 350. For 2 hours I let it
dry outroast to assure I had an good internal temp. It ended up at 200+ degrees so I set the oven to warm and started the sides.It was incredibly tender and moist in the center. The outer layer did dry out a bit but the meat just fell off the bones.
Will I do it again? Yes, absolutely. However, I will deconstruct the turkey and put each leg in a separate bag. The breast would also get it's own bag, maybe two. A much smaller bath tub. Less headaches on evaporation and loss of heat. Maybe use two Sous Vide baths which would require the purchase of another unit.
