Sous Vide

[Friday]

@kluurs said in Sous Vide:

Is this the one everyone here uses?

Yes.

[Mik]

I also got the Rubbermaid tub that fits the Anova. Very useful.

[George K]

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.

[Horace]

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.

[jon-nyc]

No tub here. I have a big pot that works fine.

[Catseye3]

Heh! Horace is a Wanker!

[George K]

@catseye3 said in Sous Vide:

Heh! Horace is a Wanker!

Nah, he's an old RX-7 driver.

[Doctor Phibes]

@catseye3 said in Sous Vide:

Heh! Horace is a Wanker!

Don't call him that, or he may sous!

[Horace]

@catseye3 said in Sous Vide:

Heh! Horace is a Wanker!

I double checked, it’s spelled Wancle. So I’m a wancle. I’m that weird wancle nobody talks about.

[LuFins Dad]

@doctor-phibes said in Sous Vide:

@catseye3 said in Sous Vide:

Heh! Horace is a Wanker!

Don't call him that, or he may sous!

Bravo, sir, bravo.

[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.

[George K]

@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.

[mark]

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.

[George K]

@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!

[mark]

@george-k Just a 48 oz container of chicken broth in the bag with the bird.

Temp is 149.2...

[mark]

I meant to put in an onion and some other spices but I was in a hurry to get it in the water.

[mark]

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 out roast 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.

[Mik]

Doubling the units would be my suggestion too. Also find something to cover it. It will reduce evaporation and help hold temp. They sell 22 qt tubs that should hold a turkey, especially if you cut it up and bag the parts separately.

Still, a noble experiment. Glad it turned out well.