Sous vide

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.

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.

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.

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.

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.

rack of venison tonight, 2+ hours at 131F. about as easy as it gets.

everyone with an anova still happy with it? my friend has one on his wedding registry and i was gonna get it for him

yup

I like mine. I don't use the connectivity features at all though.

yeah, still like mine, and mine is pre-connectivity features

thinking about selling it off, though, and getting a joule

what does the joule have going on these days?

as compared to my older school anova? smaller, doesn't need as large a pot, magnetic attachment, pretty

it is indeed a nice-looking gadget