Sous vide question
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Would you recommend the 12l or 16l tank?
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mrobisr I am that little devil on the right side of your shoulder saying…… do it! Just buy the Sous vide already! I was extremely skeptical to spend the money too but all I can say is wow. It does give the meat a different texture that you will need to get used to but it’s so easy. Put the meat in, let it do it’s thing, pull it out do a quick sear and bam your eating it. Is it a time saver?, all depends but definitely a tough piece of meat will be no longer with SV. I highly doubt I will use the crock pot for roasts again. But in all seriousness talk to wife and make the financial decision between both of you. I bet she would even use it how easy it is.
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mrobisr I don’t have a tank right now, I am using a tamale pot. I would say the bigger tank for big items then just use a smaller pot for steak or smaller packages.
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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 hey not sure if you did the rib roast yet but I would trim the bones off in one piece, season with what you want, use butchers twine to put ribs back on roast, vac seal and Sous vide with ribs included, sear then remove twine and bones before slicing. Pics included please
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mrobisr I am that little devil on the right side of your shoulder saying…… do it! Just buy the Sous vide already! I was extremely skeptical to spend the money too but all I can say is wow. It does give the meat a different texture that you will need to get used to but it’s so easy. Put the meat in, let it do it’s thing, pull it out do a quick sear and bam your eating it. Is it a time saver?, all depends but definitely a tough piece of meat will be no longer with SV. I highly doubt I will use the crock pot for roasts again. But in all seriousness talk to wife and make the financial decision between both of you. I bet she would even use it how easy it is.
twilliams i do most of the cooking, so if I want it she really doesn’t care. In my mind though it’s another piece of equipment that I’ll have to find a place to store it, but I’m sold now it’s just deciding on the model/tank, thanks for your advice.
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twilliams i do most of the cooking, so if I want it she really doesn’t care. In my mind though it’s another piece of equipment that I’ll have to find a place to store it, but I’m sold now it’s just deciding on the model/tank, thanks for your advice.
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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 Leave the bones on, just make a pad out of another bag and put it over the bone edges before you seal it to protect your bag, that way you don’t have to go out and buy bone guards for you bags. The bones do add flavor since the marrow cooks out while in the sous vide bag and if you use the juice from the bag, it make a great sauce.
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I use a small cooler for single items and the snack stick cooler mod “that is posted somewhere here” for larger items.
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kyle said in Sous vide question:
mrobisr download the anova app, I did before I bought it and looked at all the recipes on there. That was the straw that broke my back, that and the $200 off, I’m cheap
I just bought the #22 grinder and now you want me to say hey wifey I want $$$ more?
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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
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.
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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 I went with the pro because its built out of metal, not plastic. Also has a 1200 watt element. I thought I would rather have a better machine and use my own container. Also I didnt do the shrimp today, but will Sunday
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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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