Discussion in 'Geek Food' started by Amfibius, Nov 17, 2010.
Tempering chocolate, clever!
That's really clever, my Mrs wanted to do some chocolate coated strawberries a while ago, and I suggested sous vide, but I didn't know the process. Alex does some great stuff.
Well I bought myself an Anova Nano for 100 bucks, wanted to get away from my ghetto slow cooker rig. Had eggs for lunch, but the wife wasn't going to be home for dinner, so I went and got myself a piece of Kobe beef. Easily the best steak I've had in my life. Bit over an hour at 53.9. Excuse the hash browns and frozen peas, I didn't plan well enough to get some better accompaniments.
I just bought the Precision Cooker for $149, and I'm looking at recipes, methods, and final results - and I am getting a chubby. I can't wait!
40mm thick sirloin.
1hr @ 53 degrees.
3 mins on the Webber flipping ever 20sec
Ink-bird, beloved chinese maker of stupidly cheap temperature and humidity controllers, PID controllers, meat thermometers etc, have a sous-vide circulator coming out... $85USD. I own quite a lot of their other stuff (three temp controllers, wireless thermometer, instant read thermometer, humidity controller) and it's all of great quality for the price. Will be curious to see what the circulator's like. At that price I do believe the minister of finance and war will approve, especially if I drop the "you can use it to temper chocolate" excuse
EDIT - $126AUD delivered
Not a bad price for it all considered the WiFi and 1000W.
Be keen to see how it compares to the Anova actually.
BTW Good work on the sales pitch!
Anyone got any recommendations for cheap sous vide containers? Used a metal pot the first time just seems to lose a lot of energy.
See if someone is getting rid of an esky on Gumtree or Facebook market place - then all you have to do is cut out a hole in the lid for the circulator - you will take a lot less energy to maintain the temp! Perfect if you plan on doing a week long cook, like black garlic
so, my new fancy egg cooking pot can sous-vide other stuff. Does anyone have any good & easy recipes for fish that I could give a go?
What is this fancy machine?
I make fish tacos - super easy.
Snapper fillet- season with Salt, Pepper and Cumin. Vacuum seal in a bag, or put in the water bath using the water displacement method
Cook at 56'c for 30-40 mins.
After that time, optionally slap it on a ripping hot cast iron pan for about 3 seconds on each side for a bit of colour - but not necessary.
Pull the fish apart and serve in soft shell tacos with your choice of toppings - here are some of our faves:
Corn with smoked paprika
Tiny Tomato and coriander salsa
Finely shredded iceberg lettuce
Super easy meal!
Next time I cook it, I will take some pics and give more detailed instructions.
Thanks. I like just plain old poached fish, I'd love fish tacos.
It's an electric pot with a timer and a temperature probe for doing eggs in (but also other stuff, I've found out). https://www.breville.com/au/en/products/cookers/beg800.html
Just wanted to say thanks all for the great info in here. Got a setup sorted yesterday after years of procrastinating (thinking the youtube vids were all hype etc.) and I did the best steak I've had in a long time yesterday, and the juiciest most tender chicken breasts ever tonight. Cheers!
What's the plan on the chicken breasts?
We sprinkle them with Masterfoods Moroccan seasoning, and then dump them in a 63.9'c water for an hour and a half, bring it out and sear them
I ended up ordering a gen4 anova in the current sale. Turns out the inkbird 230V version isnt on the market yet, and anova introduced the gen5 and slashed the price of the gen4 in opportune timing
First *long* cook on atm, have done a lot of shorter stuff. Had a few duck marylands in the freezer I'd been too lazy to do anything with, they're on to confit using kenji's recipe. Destined for a lazy-ish cassoulet for guests late next week. 40 hours plus or minus a bit at 68, cured with coarse salt, black pepper, thyme and garlic
EDIT - In a pot with foil over the top to control evaporation atm. I still havent found an esky that's of a horizontal size I like and yet still shallow enough for it. Anyone got any aus-available suggestions? The americans all suggest the coleman thing for a slab of cans, but it's not available in aus. Would prefer something cheap as fuck
We use an old 25 litre esky that we had. No evaporation at all.
Cheapest I could find. No evaporation, and keeps the heat in nicely.
So last year my kitchen got redone due to a condition of purchase on the new house the wife imposed
We ended up getting the dual oven setup everyone seems to do these days. One oven is an AEG steam oven. Best thing ever is that is it has a Sous Vide setting. Every friday we do a steak night where i do some kind of super big steak. Massive 5 - 6cm thick / 1.5 - 2kg tomahawk etc. Yesterday i did super thick sirloins, $65 worth of meat from a good butcher. It is so convenient to just dry rub then seal the meat in a bag, chuck it on the oven shelf and pick the sous vide setting at 55c for 3 hours or so. When done, I just heat up my cast iron pan on the induction top and sear 1 min each side and flip it up on the edges for a bit.
Only downside is now the wife and kids have become steak snobs and won't order a steak from restaurants or pubs in fear of being disappointed.
I would be interested to see some pics of the steak after coming out, and sliced after searing - How good is the oven at keeping the exact temp?
It's pretty much spot on. Some of the larger pieces of meat i've left in for 4hrs+ (did a frozen tomahawk from costco for 5 hrs - wasn't sure how much longer frozen needed so just added 1hr and it was epic). I've got a bunch of pics on my phone i'll post some shortly. I can always tell if its a good steak before eating it when you take it out and it's super soft to the touch before the sear process.