Sous vide question
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I agree with mrobisr go with the pro. You can use anything for a container and you can adjust sizes as needed.
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Randie N said in Sous vide question:
If you want to get into it to see if you like it the small Anova nano is in a package deal at Sam’s club with a container and lid with rack for I believe $100 and I think Costco has the regular Anova (not the nano) package deal for $150
Thank you, on the Anova site they have the precision and tub for 199.00 and the precision pro for 199.00 I’m trying to decide which one at the moment.
mrobisr
sous vide shrimp scampi turned out great. Just used butter, garlic, lemon juice, salt, and old bay seasoning. very quick and easy. I like the fact I didnt have to stand there and keep an eye on them like when I make them in a pan -
Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.Surg Cut the ribs of and tie it back on as it was for easy removal after cooking
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Got another sous vide question for you all.
Gonna be doing a rib roast and thinking of giving sous vide and sear a try. Got it dry brining with salt currently and plan to rub it and vac it. Debating whether to keep the bones on (it’s a 5lb two rib roast) while cooking sous vide or separating the rib roast off. Not sure it will make a huge difference but would imagine it would be easier to vac without the bones. Curious your opinions.Surg I’ve done it before with the bones with no issues.
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Thanks for all the recs. I ended up cutting off the bones and tying them back on. I also used the extra bag trick to keep the bones from poking through the bag. In the water bath now. Thinking I will likely separate the roast from the bones when I throw it in the oven at high temp to sear. This way I get a nice circumferential sear. Thanks for all the advice. I’ll post some pictures later.
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mrobisr
sous vide shrimp scampi turned out great. Just used butter, garlic, lemon juice, salt, and old bay seasoning. very quick and easy. I like the fact I didnt have to stand there and keep an eye on them like when I make them in a pan -
“A smooth sea never made a skilled sailor.”
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Surg that looks terrific, how long to you cook it for?
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Surg Wow, that looks like rib roast done right, perfection!
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Nice job Surg
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Surg that looks great.
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mrobisr I did 8hrs at 129. Then oven at 500 for 10 min.
“A smooth sea never made a skilled sailor.”
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Surg Looks awesome
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Surg Perfect! How was the flavor of all the herbs & the bone in with the vacuum pack & sous vide? If it is half as good as it looks, it was out of this world.
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Surg that is some good looking beef.
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Surg that looks absolutely amazing
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twilliams got my sous vide yesterday. Did a couple new york strips with it tonight. So far, I’m a big fan
kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
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kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
zbigjeff I was a part of a Sous Vide group on facebook for a bit, people were literally trying to sous vide everything!
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kyle Keep on amazing yourself while also playing with the seasoning in the vacuum bag. It’s a tool that can be used for many meats and veggies. But, still not for “everything”. Just keep it in your toolbox.
zbigjeff Its a new tool that I am learning what its good for. I still love to cook the old fashion way, but I think it will have its place in my kitchen
hey vegetarians, my food poops on your food!
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zbigjeff Its a new tool that I am learning what its good for. I still love to cook the old fashion way, but I think it will have its place in my kitchen
kyle I’m doing chicken thighs as we speak
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