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Re: Sous vide cooking with the anova
[Re: Ellieg]
#122483
03/02/2017 02:18 PM
03/02/2017 02:18 PM
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Joined: Jun 2008
Posts: 2,671
LBI2SXM
Traveler
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Traveler
Joined: Jun 2008
Posts: 2,671
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Re: Sous vide cooking with the anova
[Re: Ellieg]
#122484
03/02/2017 03:37 PM
03/02/2017 03:37 PM
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Joined: Aug 2000
Posts: 83,046 Central Florida!
Carol_Hill
Traveler
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Traveler
Joined: Aug 2000
Posts: 83,046
Central Florida!
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I never knew how to spell it, but I see people using that method on the Food Network on Chopped, etc., occasionally. When I see them using it, it's not usually on a steak though. Usually it's something that they need to really tenderize, or to impart some flavor into it. For a steak, it seems like to me that it's a bit too much trouble. Glad your experience turned out well though.
Carol Hill
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Re: Sous vide cooking with the anova
[Re: Ellieg]
#122486
03/02/2017 05:20 PM
03/02/2017 05:20 PM
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Joined: Aug 2000
Posts: 83,046 Central Florida!
Carol_Hill
Traveler
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Traveler
Joined: Aug 2000
Posts: 83,046
Central Florida!
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Ellie--I understand where you're coming from on the 'not knowing what time your husband will get home'. When we lived in Virginia, Eric would get home anywhere from 6:45 PM until 8:30 PM, depending on traffic!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> I miss those days not at all!!
Carol Hill
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Re: Sous vide cooking with the anova
[Re: Ellieg]
#122487
03/15/2017 11:22 AM
03/15/2017 11:22 AM
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Joined: Jul 2006
Posts: 13,436 Peaceful Eastern North Carolin...
GaKaye
Traveler
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Traveler
Joined: Jul 2006
Posts: 13,436
Peaceful Eastern North Carolin...
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Hi Ellie; I just saw this. I got mine around the same time as you got yours, and am having fun experimenting. There are a couple of Facebook pages where I'm learning a lot. If you're interested in those, PM me and I'll give you the links. Also, even though I have an Anova, I find the Joule site and their app to be very helpful.
I just finished prepping my St. Patrick's Day dinner. I have my corned beef, potatoes, carrots, and cabbage, all bagged up separately and ready to go into the bath.
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Re: Sous vide cooking with the anova
[Re: Carol_Hill]
#122489
03/16/2017 11:56 AM
03/16/2017 11:56 AM
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Joined: Jul 2006
Posts: 13,436 Peaceful Eastern North Carolin...
GaKaye
Traveler
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Traveler
Joined: Jul 2006
Posts: 13,436
Peaceful Eastern North Carolin...
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Another benefit, in addition to the timing thing, is that the meat is the correct temperature (doneness) from edge to edge. Usually a medium-rare steak is well done on the outside, medium next to that, medium-rare next to that, and too rare in the middle. Sous vide steaks are the same from edge to edge, except for the teeny outside crust that's formed during the searing process.
On a slightly different subject, I thought there was a way I could post a photo to the photos thread without it having to be somewhere on the internet? I tried to do that, but it still asks for a url? I wanted to post a photo of my St. Patrick's Day dinner prep.
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Re: Sous vide cooking with the anova
[Re: GaKaye]
#122490
03/16/2017 02:40 PM
03/16/2017 02:40 PM
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Joined: Aug 2000
Posts: 83,046 Central Florida!
Carol_Hill
Traveler
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Traveler
Joined: Aug 2000
Posts: 83,046
Central Florida!
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Regarding photos, you can UPLOAD a photo to the SXM photo forum. You have to type in something, then click on the box that says to upload a photo and you can then upload the photo from your computer to TTOL, then use that url to post the photo other places, like in this thread.
Carol Hill
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Re: Sous vide cooking with the anova
[Re: LBI2SXM]
#122491
03/18/2017 08:20 AM
03/18/2017 08:20 AM
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Joined: Jul 2006
Posts: 13,436 Peaceful Eastern North Carolin...
GaKaye
Traveler
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Traveler
Joined: Jul 2006
Posts: 13,436
Peaceful Eastern North Carolin...
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My dinner was great! I tried to upload a photo, but just can't get it to work. The entire process is posted on a public page on Facebook, so anyone who wants to see it can go to This page and search Georgia Kaye Langston. If you're not on Facebook, I'm sorry!
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Re: Sous vide cooking with the anova
[Re: Ellieg]
#122493
04/03/2017 02:00 PM
04/03/2017 02:00 PM
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Joined: May 2008
Posts: 705 Lake Texoma, Texas
cruzer
Traveler
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Traveler
Joined: May 2008
Posts: 705
Lake Texoma, Texas
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So, I decided to buy an Anova, and tried out a steak last night. What a disappointment! The meat turned out fine, but the characteristic steak flavor just wasn't there. For the record, a 1 1/2 inch Prime NY strip, salt and pepper prior to immersion, vacuum sealed, 2 hours at 135 for medium, finished searing about 1 1/2 - 2 minutes in a super hot cast iron skillet.
Did your steaks have the same flavor as before, and did you do anything special? While I really like the precise and consistent interior temperature the SV provides, it seems like the steak flavor is sacrificed.
I'll still try other meats, and I'm really hoping to get a mush better fish result.
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