Finally pulled the trigger

[cooker613]

Well, I finally did it and ordered an Anova Sous Vide. It should arrive on Thursday. Should be taste treat for football Sunday (go Broncos! Oy). Maybe pulled chuckie tacos?

Question: if meat is frozen, how much extra time do you need to add to the recipe? Is there a rule of thumb?

 

[hillbillyrkstr]

Add two hours as a rule of thumb.

If you have a real big piece of meat that’s several inches thick it’s going to be longer. But then again when your cooking for 12-36 hours it’s going to be done. But anything that’s a short cook and thin like a ribeye its 2 hours.

Enjoy your new toy. It’s gonna change your life.

Scott

 

[daveomak]

Yes there is a time table... Use Baldwins tables....
http://www.douglasbaldwin.com/sous-vide.html

 

[chopsaw]

Your gonna love it . Enjoy .

 

[crazymoon]

C613, I am contemplating buying one also ,hope you enjoy yours !

 

[SmokinAl]

Congrats!
They are another fantastic tool for your arsenal!
Al

 

[cooker613]

Congrats!
They are another fantastic tool for your arsenal!
Al

Thanks, next I’d love to try smoking sablefish (aka black cod). Of course living in Arizona it may be a bit of challenge to find.