no
― gbx, Saturday, 26 April 2014 15:52 (nine years ago) link
it's really straight-forward. not ~quite~ as easy as turning a knob, but it's easy. plus i think the clamp is a better design than the sansaire clippy thing.
― gbx, Saturday, 26 April 2014 15:53 (nine years ago) link
this is how they cook meat bags at taco bell, only a lot faster
― j., Saturday, 26 April 2014 16:26 (nine years ago) link
its also how they cook meat bags at a lot of michelin-starred restaurants, too
― gbx, Saturday, 26 April 2014 16:27 (nine years ago) link
"meat bags"
― flatizza (harbl), Saturday, 26 April 2014 17:18 (nine years ago) link
Just ordered an Anova. Hope the duck eggs I got at the farmer's market today are still good when it arrives.
― Kiarostami bag (milo z), Sunday, 27 April 2014 01:51 (nine years ago) link
I have upped my sous vide game with an Anova and it is way awesome. Anyone from here that's interested in the temperature controller linked upthread, email me at seattle_skies @ yahoo dot com and it's yours for the shipping cost.
― Jaq, Sunday, 18 January 2015 16:43 (nine years ago) link
my anova came today! jumping in w/pork chops (which i decided prob two years ago i'd never cook again until i bought one) later this week.
― call all destroyer, Monday, 28 March 2016 02:19 (eight years ago) link
I'm using my circulator mostly for vegetables these days - there's just something about carrots/asparagus/zucchini spears/etc. cooked at 185ish for an hour and then a quick saute in the bag juices that's amazing.
Chicken breast is my other go-to - 140F and then seared is juicy and delicious. I haven't ever stepped up to the 48+ hour short ribs and similar, but I need to give it a shot.
― Kiarostami bag (milo z), Wednesday, 30 March 2016 07:54 (eight years ago) link
love sous vide.
today i went to the farmers market at five, bought totally frozen pork tenderloin and had it on the table around 7:30. focussed on my vegetable prep with the comfortable knowledge that sous vide tenderloin from a local farm was going to taste really good with minimal effort on my part.
― call all destroyer, Friday, 22 July 2016 04:04 (seven years ago) link
So is this how they'd do stuff like say, nandos chicken? Pre-sousvide it, so they onlyhave to chargrill it for 5 mins pre-plateup? I did notice them pulling chicken parts out of what looked like a giant steamer drawer.
― Stoop Crone (Trayce), Friday, 22 July 2016 04:20 (seven years ago) link
rack of venison tonight, 2+ hours at 131F. about as easy as it gets.
― call all destroyer, Monday, 20 February 2017 01:49 (seven years ago) link
everyone with an anova still happy with it? my friend has one on his wedding registry and i was gonna get it for him
― ciderpress, Monday, 15 May 2017 19:17 (six years ago) link
yup
― call all destroyer, Monday, 15 May 2017 19:25 (six years ago) link
I like mine. I don't use the connectivity features at all though.
― DJI, Monday, 15 May 2017 19:51 (six years ago) link
yeah, still like mine, and mine is pre-connectivity features
thinking about selling it off, though, and getting a joule
― jason waterfalls (gbx), Monday, 15 May 2017 20:25 (six years ago) link
what does the joule have going on these days?
― call all destroyer, Monday, 15 May 2017 22:10 (six years ago) link
as compared to my older school anova? smaller, doesn't need as large a pot, magnetic attachment, pretty
― jason waterfalls (gbx), Monday, 15 May 2017 22:33 (six years ago) link
it is indeed a nice-looking gadget
― call all destroyer, Monday, 15 May 2017 23:05 (six years ago) link
i do a local monthly meat share thing, which is great except sometimes you get some items that are outside the lines like a cut of brisket that is a little less than 2 lbs, no idea if it came from the flat or the point or whatever brisket people talk about. doing 24 hours at 155 and oven finish tomorrow, don't sous vide much these days but i am always happy to have the option.
― call all destroyer, Sunday, 12 March 2023 03:56 (one year ago) link
I am amazed at this odd way to cook - I am curious - the plastic bag - the love... but so long a cooktiime - for modern lovers ()
― | (Latham Green), Wednesday, 22 March 2023 13:43 (one year ago) link