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Sous Vide - class is now in session

post #1 of 16
Thread Starter 
Got my Anova a few weeks ago and been giving it a go. Definitely a different approach to cooking. Have a lot to learn. Here are my first 2 meals

Pork chops with a saffron-orange fennel. Pan seared chops after 69!min in SV @ 135

2nd meal - rib eye at 135 for 2 hrs in morning. Flashed chilled and in fridge. Seared on grill. Served with an orang-thyme shrimp. Little over zealous on sear though. Topped with Maytag blue cheese







post #2 of 16
Looks great! I have to look up how this thingy works! New toy!
post #3 of 16

Looks good.....  How did you figure the times and temperatures to cook stuff.....

post #4 of 16
Thread Starter 
From a few different sources - Anova's website, a few posts here ad elsewhere, and others.
Need to download the Anova app for more assistance
post #5 of 16

Both Meals Look Great !!:drool------------:points:

 

Nice Jobs!!Thumbs Up

 

Been leaning toward getting one of them myself, just like yours.

 

 

Bear


Edited by Bearcarver - 2/23/16 at 1:40pm
post #6 of 16

TASTE RESULTS???????????????  Do you like the sous vide texture?

post #7 of 16
yeahthat.gif
Do you think quick char on grill after is the way to go?
post #8 of 16
Thread Starter 
Quote:
Originally Posted by mummel View Post

TASTE RESULTS???????????????  Do you like the sous vide texture?

Yes. Very tener and consistent throughout.
post #9 of 16
Thread Starter 
Quote:
Originally Posted by bauchjw View Post

yeahthat.gif
Do you think quick char on grill after is the way to go?

Meant to sear more than char but yes. Either the grill or pan, provides that carmelized crust (not sure if that's the best description) and great color most are looking for
post #10 of 16

Looks great Muralboy!  :first:

 

I have one, and have used it for a few items.  Still learning.  Holds the temperature really well. Water bath will never go above the temperature you set.

 

No complaints, and the searing does a great job.  Great for veggies and fish.  

Obviously no smoke flavor, but the texture and consistency are great.  Did some short ribs and they were fall off the bone tender.  Thinking of doing a little brisket for the" home boss" :wife: but haven't had time yet.

 

Best of luck!!!

post #11 of 16

If you want the smoke flavor you can do a cold smoke before you seal it in the bag, works great. I like to do my sears at 600+°, anything lower and I don't get the look I want without the meat cooking more then I want. I usually do 30 seconds, rotate 90°, do another 30 seconds and then flip it over and do the same on the other side. As long as you don't leave the meat in the bath for too long, the texture on the steaks will not be affected. I like to do about an hour and a quarter per inch of thickness, with good steaks.

post #12 of 16
Quote:
Originally Posted by retfr8flyr View Post
 

If you want the smoke flavor you can do a cold smoke before you seal it in the bag, works great. I like to do my sears at 600+°, anything lower and I don't get the look I want without the meat cooking more then I want. I usually do 30 seconds, rotate 90°, do another 30 seconds and then flip it over and do the same on the other side. As long as you don't leave the meat in the bath for too long, the texture on the steaks will not be affected. I like to do about an hour and a quarter per inch of thickness, with good steaks.

So you sear first and then into the water?

post #13 of 16
Quote:
Originally Posted by chewmeister View Post
 

So you sear first and then into the water?

Well you can but I don't do it. What I was talking about was cold smoking the meat before going in the water. If you don't know what cold smoking is, it's just running a smoking device, like the A-MAZE-N smoker, in a cold grill. The meat soaks up the smoke flavor without cooking. You can cold smoke lots of things besides beef.

post #14 of 16
Thread Starter 

Just the opposite - in the water first to cook, then sear.  If you want smoke flavor you could cold smoke, then water bath and then sear.

post #15 of 16
Set up a Vortex in a Weber for your sear. You wont be disappointed.
post #16 of 16

The ANOVA works quite well. I have two of them so I can do more things at once. You might find using a small cooler will help you retaining heat. A word of caution though don't let any water vapor get into the lower ports or it will be a paper weight. There is a new kid on the block that does similar cooking as sous vide without the water. It is still in development but it is called CINDER. I know the smoker die hards will be rolling their eyes but hey, whatever gives you a delicious product is fine by me.

 

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