Anova Sous Vide for $99...

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Brother in law has one and loves it. I cut 1 1/2 steaks from Costo ribeye. Into the sousvide, then into a blazing hot grill for a good sear....near perfect steaks.

RG
 
You guys are my heroes today!
I showed it to my Amazon Queen (along with my best sad eyed wistful mien). $89.99 w/free shipping.
It'll be here Sunday and there's a 1 1/2 inch thick t-bone I've been saving coming out of the freezer today....

:sausage:
 
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Can you poach collagen casings?

Well, I've read many threads here on SMF were they smoke there SS to 140* and finish in a 160* water bath. My last batch of SS took 22 hrs. Trying to cut that time down considerably. And you don't eat the casings.. lol
 
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Well, I've read many threads here on SMF were they smoke there SS to 140* and finish in a 160* water bath. My last batch of SS took 22 hrs. Trying to cut that time down considerably. And you don't eat the casings.. lol
Wow! I'll stick to my oven finish method....
On another note, I'm trying it out tonight on a 1" t-bone. Got it running @ 130.
I've read 1 - 4 hrs. Also 2 1/2 hrs max. :dunnoHow do you know when it's done?
 
Wow! I'll stick to my oven finish method....
On another note, I'm trying it out tonight on a 1" t-bone. Got it running @ 130.
I've read 1 - 4 hrs. Also 2 1/2 hrs max. :dunnoHow do you know when it's done?

That last batch of SS was done completely in my gas smoker. I reached 139* in 9 hrs. The water bath should take it to 152* in about a hr, so 10 hrs total isn't bad for SS.

Gonna have to poke a hole in that vac bag to check temp. At least with the temp set at 130, you can't over cook it.
 
That last batch of SS was done completely in my gas smoker. I reached 139* in 9 hrs. The water bath should take it to 152* in about a hr, so 10 hrs total isn't bad for SS.

Gonna have to poke a hole in that vac bag to check temp. At least with the temp set at 130, you can't over cook it.
10 hours is great! With my hot plate/mailbox setup & into the oven after smoke to finish I'm in the same ballpark. Your post said 22 hours....
I'm going to take it out at 3 hrs, sear, and see how it looks. I guarantee I can eat it [emoji]128522[/emoji]
 
 
Well, I've read many threads here on SMF were they smoke there SS to 140* and finish in a 160* water bath. My last batch of SS took 22 hrs. Trying to cut that time down considerably. And you don't eat the casings.. lol
Wow! I'll stick to my oven finish method....
On another note, I'm trying it out tonight on a 1" t-bone. Got it running @ 130.
I've read 1 - 4 hrs. Also 2 1/2 hrs max. :dunnoHow do you know when it's done?
Below is a tutorial by Doug Baldwin, the GURU on sous vide...  there are tables on type of meat, thickness vs. time etc.  ...  he explains the mathematical basis for his calculations... 

http://www.douglasbaldwin.com/sous-vide.html
 
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.....
icon14.gif
.....   It's nice of Baldwin to make that stuff free to us newby's....  I can't find his book for sale anywhere...    Other chef's have written their own books but I don't think they have the background Baldwin does...   He's got a doctorate in mathematics and calculated the expected results then backed them up with actual testing in the sous-vide bath...   pretty intensive proofing of his math work.....
 
Sure would...  they hold temp well and infinitely adjustable...   The circulating water would help also...  speed things up....


Very cool. Could get a large batch done at once with that cooler set up. Does it take a while to g
Sure would...  they hold temp well and infinitely adjustable...   The circulating water would help also...  speed things up....



Any juices from the sausage wouldn't negatively affect the circulator? I usually finish sausage in a pot on the stove, but if I could just stick the Anova in the pot, throw the sausages in, set the temp to 160 or so and then temp the sausages after 15-20 minutes that would be great!
 
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