Anova sous vide cookers are on sale on Amazon right now, so I went ahead and ordered one. I'm going cooler shopping later today, so does anyone have any recommendations on building a cooking vessel? Any great recipes I should try?
Sous vide tips or recipes?
- Thread starter SanfordRJones
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I have friends that have such devices.. waaay over my head. Good Luck!
I am sticking with my electric smoker... easy as pie to use. I don't even charcoal any more.
I am sticking with my electric smoker... easy as pie to use. I don't even charcoal any more.
My best tip would be return it when you get it and not open it. It's like a treadmill, exercise bike, juicer, waffle iron, etc. The new will soon wear off of it because you will get tired of waiting for your meat cooked in a plastic bag in warm water takes forever to cook and doesn't have much flavor after that long period of time. Sure, it will be tender but if you have to wait hours for it and then sear it to get any flavor then why not grill or reverse sear (yuck, not my preference but whatever) a good cut of tender meat to begin with? I ordered one, used it about half a dozen times and gave it to my sister. She used it twice and donated it to Palmer Home Thrift Store.
Get yourself a thick steak. Put in the vac-bag with salt, pepper, some crushed garlic, a few springs of thyme, and a few tablespoons of butter. Sous vide to around 127, let rest, then do a quick hard sear on it and baste with more butter, thyme, and garlic.
Ha ha,
that being said, some of the Instant Pot Cookers have that feature on it.
I use my Instant Pot a good bit.
that being said, some of the Instant Pot Cookers have that feature on it.
I use my Instant Pot a good bit.
Did you cook much fish with it? I thought that was supposed to be a big part of it, that you could cook fish and have a wide range of time you can pull it out without having to worry that it will be under or over cooked.
I have trouble grilling fish without overcooking it. Usually still tastes good, but the few times it's perfect reveals how much you're losing by overcooking just a little bit. I do better with it in a cast iron skillet but still not as well as I'd like.
I love sous vide for chicken & pork. You can really tell a difference; they'll be much more tender and juicy. A pork tenderloin or thick pork chop sous vide is amazing. Whatever flavors you put in that bag will really be picked up in the final product. So, herbs, garlic, soy sauce, pepper relish, Italian dressing, tiger sauce, lemon, etc. I like acidic flavors on pork. So, I usually put some Gray Poupon and/or whole ground mustard to give it some bite.
It's good with a steak too, but most people can cook a good steak on a grill. I find myself missing the smoky flavor and rendered fat you get from a high heat grill when I sous vide beef. Don't get me wrong, it's still good, but just a personal preference.
It's good with a steak too, but most people can cook a good steak on a grill. I find myself missing the smoky flavor and rendered fat you get from a high heat grill when I sous vide beef. Don't get me wrong, it's still good, but just a personal preference.
I love using it for fish, especially cod and halibut. You can basically butter-poach the fish in the bag, but not sacrifice texture.
I want to get a Wolf slow cooker that has the Sous vide function on it. It's expensive, but I love their products. I have the pro blender and use it all the time. Actually, it's paid for itself in the fact that I don't have to buy my kids sno cones anymore.
Bag filets with good salt, pepper, a little oil, butter and thyme.
Sous vide to 115
I usually go ahead and do them first thing in the morning and let all those juices run through them all day.
remove from bag.
Hot skillet on grill
Sear em quick and hot
Add a little butter or SRF "chefs gold" and some more thyme and baste
If you really want to amp it up, buy the SRF Wagyu Gold 8 oz filets and do it. I dont do it often but my God, they are hard to beat...
Sous vide to 115
I usually go ahead and do them first thing in the morning and let all those juices run through them all day.
remove from bag.
Hot skillet on grill
Sear em quick and hot
Add a little butter or SRF "chefs gold" and some more thyme and baste
If you really want to amp it up, buy the SRF Wagyu Gold 8 oz filets and do it. I dont do it often but my God, they are hard to beat...
I use mine probably 4-5 nights a week. Serious eats is the best website for Sous vide tips and recipes
ChefSteps is a good Youtube resource for a bunch of recipes and techniques, sous vide included. I own a Joule, too, btw, and love it.
https://www.youtube.com/user/chefsteps
https://www.youtube.com/user/chefsteps
Worthless, good for nothing yankee. Can't you at least pretend you belong and talk about how it does with speckled trout and redfish? Or hell, even bass, crappie, or catfish?
Brisket & Pork are my favorites
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
https://www.seriouseats.com/recipes/2016/04/sous-vide-pork-chops-recipe.html (i like using just butter and tony's as well)
https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html
Get vacuum sealer if you don't have one.
Get one of these: https://www.amazon.com/Rubbermaid-C...d=1606241034&sprefix=sous+vide,aps,181&sr=8-3
They are also excellent for "cooking" pre-cooked hams. Completely eliminates any drying out risk.
You can also do steaks and reverse sear, but I still like the pellet smoker for that.
https://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html
https://www.seriouseats.com/recipes/2016/04/sous-vide-pork-chops-recipe.html (i like using just butter and tony's as well)
https://www.seriouseats.com/recipes/2016/07/sous-vide-pork-tenderloin-recipe.html
Get vacuum sealer if you don't have one.
Get one of these: https://www.amazon.com/Rubbermaid-C...d=1606241034&sprefix=sous+vide,aps,181&sr=8-3
They are also excellent for "cooking" pre-cooked hams. Completely eliminates any drying out risk.
You can also do steaks and reverse sear, but I still like the pellet smoker for that.
I always cook my steak in cast iron on the cooktop for a few seconds to sear it, then in the oven for a couple of minutes per side to cook it. I'm looking forward to trying out sous vide with steaks. I can't see myself using this method for butts or ribs, though. That's where I really want the smoke flavor.
Do you have to worry about insulating the bottom of that container? Doesn't it lose a lot of heat? I am planning to cut a hole in a cheap cooler. Does that really matter?
I just use a plain old Rubbermaid container with mine and don't notice a lot of heat loss out the bottom. Maybe put a towel underneath if that's a concern for you. Losing heat out the top, however, is a problem. You can either cut a hole in the lid of whatever container you use or cover the top of the water with ping-pong balls like I do.
No the water stays at the same temp the whole time.
If heat is lost, the device kicks on to reheat water.
I mean you could save a minimal amount of electricity doing what you are saying but it’s negligible.
If heat is lost, the device kicks on to reheat water.
I mean you could save a minimal amount of electricity doing what you are saying but it’s negligible.
Wasn't cooking in a plastic bag a thing back in the 60s-70s, but it didn't have a French name then?
You will be surprised how well a butt comes out in Sous vide. You still put it on the smoker for 3ish ours afterward to get a bark and smoke flavor
Seconded on the fish. After starting to cook sous vide, I learned that I’ve been overcooking my salmon my entire life. My wife and I love it. I just use a big pot to hold the water. We’ve done steaks, chicken, pork tenderloin, pork chops, and salmon. All great. Even done burgers, too (don’t judge - we live in an apartment with no access to a grill).
Biggest tip would be to get your searing pan screaming hot and pat the meat dry before searing. If your pan isn’t hot enough, it’ll start cooking your meat through, defeating the whole purpose of cooking sous vide.