Sous Vide - Virgin Journey Today! Advice?

[plenzmd1]

Okay, y'all convinced me to buy one of these Anova rigs. Firing er up today. Bought a $40 vacuum sealer on Amazon that seems to work great and be very easy, went to the local restaurant supply for a 4.5-gallon plastic container with lid for $20. So all ready equipment wise!

 

BTW, if you go direct to the Anova site they have $50 off, free shipping and no tax right now.

Thanks to Augie for the help and suggestions on equipment!

 

I have a 5 lb rib roast ready to go. Some sites say use fresh herbs, other suggest dried much better in sous vide. Would love to hear from folks what they like best and how they prep a roast like that. Looks like a 6-7 hour bath would be perfect for this piece of meat. If that sounds off, please let me know.

 

Also, if you all have any favorite recipes be great if you could share here, looking forward to using this piece of equipment this winter.

Edited December 4, 2016 by plenzmd1

[IDBillzFan]

Okay, first of all, I would not start with a roast, but rather individual steaks...preferably the thickest filet mignon you can find (think Costco), or ribeye.

 

Put a slab of butter on top of meat before vacuum sealing. That's all. Leave it for 2-3 hours at 130 degrees.

 

Cast iron skillet in the middle of an oven at 500 degrees. Put the skillet in before you start up the oven, and leave it in at least 15 minutes after oven reaches peak heat.

 

Remove the steaks and pat them as dry, then press heavy salt and pepper on each side.

 

Open stove, slide out shelf holding skillet, drop a slab of butter in the middle per steak, and as soon as it's melted, put steaks on butter, push in shelf, close oven.

 

Wait 1 minute, open oven (it will be very smokey, so be ready to be quick), flip steaks, close oven for 1 more minute. Remove skillet from oven, remove steaks to set and redistribute juices about 15 minutes, then put another slab of butter top of each steak before you serve them.

 

Good steak doesn't need anything but butter, salt and pepper. However I like mushrooms, so use this recipe. Best simple mushroom recipe I've found. You can use the skillet as is while the steaks set.

 

Welcome to sous vide. It changes your cooking habits completely.

[plenzmd1]

Thx LA, that sound's awesome, but a roast it is today!

 

Already thawed and ready to go...aint getting frozen a 2nd time!

[Marv's Neighbor]

Don't let it burn if you get distracted by the game!

[Augie]

Thanks for the reminder! I'll buy my son's Anova for Christmas today.

 

A 5 pound roast it is. I'd check several web sites to confirm the appropriate cooking time and temp. It's strange how they sometimes vary widely on suggested times. That sounds like a long time, but the nice thing is you can often be off by an hour or two and still get perfection. I still use a digital thermometer to be sure I nailed it. I usually just go salt, pepper, butter and fresh rosemary on beef tenderloin (though thyme would be good too I think). Be sure you have a large enough pan or griddle for the sear. I have a heavy gauge griddle that covers 2 gas burners and get is as hot as I can for the sear. I re-season the meat and smear room temp butter all over the meat for less splatter than butter in the pan.

 

I did a 5 lb beef tenderloin the Friday after Thansgiving for the family cooked at 134 degrees. That's between medium rare and medium according to many sites. A couple nieces had funny looks at the red/pinkness, but it was a piece of cake to drop a couple pieces in the griddle to quickly get it to thier liking. That's the best way to overcome different people with different preferences, I think. (OR, just eat the damn meat!)

 

I also start with hot water in the cambro. It starts at my house about 125 degrees, so it's less wait time to heat so much water.

 

I'm curious what you got for a vacuum sealer. I went all out on the Weston, but I'm sure i can get my son something less than the $199 version I got. As I mentioned, zip lock bags can be a pain to get all the air out and they'll float to the top and bunch up. Plus, they don't have the variety of size a long roll will give you.

Edited December 4, 2016 by Augie

[Chilly]

Thanks for the reminder! I'll buy my son's Anova for Christmas today.

 

A 5 pound roast it is. I'd check several web sites to confirm the appropriate cooking time and temp. It's strange how they sometimes vary widely on suggested times. That sounds like a long time, but the nice thing is you can often be off by an hour or two and still get perfection. I still use a digital thermometer to be sure I nailed it. I usually just go salt, pepper, butter and fresh rosemary on beef tenderloin (though thyme would be good too I think). Be sure you have a large enough pan or griddle for the sear. I have a heavy gauge griddle that covers 2 gas burners and get is as hot as I can for the sear. I re-season the meat and smear room temp butter all over the meat for less splatter than butter in the pan.

 

I did a 5 lb beef tenderloin the Friday after Thansgiving for the family cooked at 134 degrees. That's between medium rare and medium according to many sites. A couple nieces had funny looks at the red/pinkness, but it was a piece of cake to drop a couple pieces in the griddle to quickly get it to thier liking. That's the best way to overcome different people with different preferences, I think. (OR, just eat the damn meat!)

 

I also start with hot water in the cambro. It starts at my house about 125 degrees, so it's less wait time to heat so much water.

 

I'm curious what you got for a vacuum sealer. I went all out on the Weston, but I'm sure i can get my son something less than the $199 version I got. As I mentioned, zip lock bags can be a pain to get all the air out and they'll float to the top and bunch up. Plus, they don't have the variety of size a long roll will give you.

 

This is the one I bought, works great:

 

https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B0044XDA3S

[Augie]

This is the one I bought, works great:

 

https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B0044XDA3S

Thanks, and OUCH! I just paid a lot more on line. At least I got him what I have so I'll know how to work it. Unfortunately, he came in as I had the 50' roll of vacuum bags out to be sure I ordered the right thing. He didn't say anything, but the little jerk picks up on everything!

[NoSaint]

With a big roast like that you have a wide window of time essentially once it hits temp you'd just be holding it there. Longer will just tender it up more. I've done 72 hr short ribs in there before even.

 

Herbs- I've done both fresh and dried. I tend to go fresh when I have both options but I wouldnt stress either way.

 

Really, you might find your own preferences for PERFECT but unlike most gadgets, you'll be hard pressed to really mess it up

Thanks, and OUCH! I just paid a lot more on line. At least I got him what I have so I'll know how to work it. Unfortunately, he came in as I had the 50' roll of vacuum bags out to be sure I ordered the right thing. He didn't say anything, but the little jerk picks up on everything!

The link is the one I ordered too -- used to use ziplock with no issue but it was a prime day special back in July for like $49 or something easy to stomach so I caved and jumped on it

Edited December 4, 2016 by NoSaint

[Augie]

I asked for a sous vide for xmas.

Was watching shark tank this week, and a couple who sells their own sous vide got a deal. They made it sound like theirs was the first non-commercial one that is for the home cook; not sure about that?

Was it a 5 year old replay? It was a commercial product which was cost prohibitive for a long time for the home user, then things changed quickly. I hope Santa brings you the Anova! (I'm sure there are others that are fine, but I love my Anova!)

[plenzmd1]

Thanks for the replies everyone ! Turned out great..so freaking easy. Put it in at 2, took it out right after Tyrod's fumble. Put a paste of fresh rosemary, thyme, garlic and olive on, put in under the broiler...awesome.

 

Augie here is the vacuum sealer i bought. Looks like it is $10 more now, but worked great fo rme this weekend.

 

https://www.amazon.com/Gourmia-GVS425-Function-Customizable-Preserve/dp/B01M6217V1

 

Any other recipes you all really like greatly appreciated.

[shrader]

Where have you guys been talking about these things previously? I've got a neighbor who swears by his. I'd be curious to see what you're cooking.

[Gugny]

I've never seen/heard about sous vide, so I have one question (for now).

 

In order to cook via this method, all I would need is a vacuum sealer and an anova?

[Augie]

I've never seen/heard about sous vide, so I have one question (for now).

 

In order to cook via this method, all I would need is a vacuum sealer and an anova?

You don't really even need the vacuum sealer, but it helps. You can use ziplock bags but it's hard to get all the air out and they may float a bit. I used to just put the Anova in a large pasta pot, but when I graduated to larger items (like a 5 Lb beef tenderloin) I got a 4 gallon clear cambro with a lid for about $20. With large items it's again helpful to have the vacuum sealer, since you can buy bags in a 50' roll allowing you to customize the size. You cook it then sear it. VERY easy to get it just the way you like it....every time. Edited December 5, 2016 by Augie

[NoSaint]

Where have you guys been talking about these things previously? I've got a neighbor who swears by his. I'd be curious to see what you're cooking.

its bounced around and fallen into unrelated threads (the SEAR thread ended up turning into a cooking at home thread for a few pages for example) but i think we have just found our new spot to discuss it.

 

Pork tenderloins have been a winner for me (all kinds of different seasonings)

eggs -- scrambled are ok, but ive liked the poached

creme brulee is awesome (ended up getting a torch on amazon that was essentially free after a rebate)

fish -- good, but not GREAT in my experience. still grill fish instead.

any kind of steak or roast has been knockout

veggies have been good - asparagus is a semiregular one in the rotation

octopus was really good

 

the lifehacker/deadspin crew have a weekly "will it sous vide" column where they pick different ideas (some reasonable, some ridiculous) and try a few different ways to do it. honestly, reading that has given ideas (or squashed them) by giving me some out of the ordinary feedback on the process. a steak is super easy and you only learn so much. feedback on doing a protein, with the veggies in the bag like 3 different ways or a variety of pies can get you thinking about experimenting with stuff more instead of strict recipes.

Edited December 5, 2016 by NoSaint

[Augie]

We've done mostly beef tenderloin. A tougher cut of meat like skirt steak becomes absolutely delicious when cooked slowly to just the right temp. Make tough (cheap) cuts great with sous vide. I have not done chicken yet, but they say it's fabulous as you don't have to cook it to the point of getting dry and tough. Making it safe to eat is not just a matter of temp. Temp AND time allow you to cook below the suggested 165 degrees (155-160) and keep it moist. Salmon is a totally different texture, which scared my with who threw it back on the stove top. Sometimes you win, and then.....

Edited December 5, 2016 by Augie

[Gugny]

You don't really even need the vacuum sealer, but it helps. You can use ziplock bags but it's hard to get all the air out and they may float a bit. I used to just put the Anova in a large pasta pot, but when I graduated to larger items (like a 5 Lb beef tenderloin) I got a 4 gallon clear cambro with a lid for about $20. With large items it's again helpful to have the vacuum sealer, since you can buy bags in a 50' roll allowing you to customize the size. You cook it then sear it. VERY easy to get it just the way you like it....every time.

 

Thanks, Augie. So the container in which you place the food with the Anoya, isn't important at all, correct? Or should it be cookware in order to keep the heat consistent?

[BillsFanNC]

Here's a good sous vide primer along with some suggested first recipes. Steak has to be first.

 

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

[Augie]

Thanks, Augie. So the container in which you place the food with the Anoya, isn't important at all, correct? Or should it be cookware in order to keep the heat consistent?

As they say, you can do it in a beer cooler if you want. Each device will have a certain capacity. Mine is about 4-5 gallons. It won't be able to keep a swimming pool warm, but you can cook almost anything you want in a 4 gallon cambro. It has to be deep enough to hold the Anova and get the water to the right level. A pasta pot will handle most day to day cooking. It has a clamp to attach it to the side of your cooking vessel, so if it's too wide it might not handle the clamp, but that's not a likely problem. They recommend a lid for large containers (my 4 gallon cambro has a lid) to help maintain temp, but I'm not sure that's even needed.

[Jauronimo]

It was a new episode, and I was surprised that they presented it as cutting edge. Here it is--nobiku

 

https://www.google.com/amp/heavy.com/news/2016/12/nomiku-shark-tank-cooker-wifi-products-episodes-new-season-8/amp/

I know that dude. He's from Rochester.

[HereComesTheReignAgain]

I just got myself the Anova a couple weeks ago. I love it and have made some amazing steaks and good chicken and pork chops. I'm still working on mastering the sear techniques. So far I have just used my cast iron pan and peanut oil. I purchased a torch and will be trying that out soon. Has anyone else used a torch to sear their meats?

[NoSaint]

I have a torch, but dont feel like its been a huge aid in the steak front. i stick to a hot pan sear or grill if already fired up. i have found that on some more oddly shaped roasts it can do the trick for spots that are hard reach the pan. just play a little and you will get a feel for the torch being too close/far, used too long etc... basically add color but dont blacken is my only goal.

 

 

This weeks "will it sous vide" call for votes for which to try, and friday it has the "did it sous vide"

 

not a great trio in my opinion, but the series has some good ones

http://skillet.lifehacker.com/will-it-sous-vide-lets-pick-another-topic-1789614816

[Augie]

I just got myself the Anova a couple weeks ago. I love it and have made some amazing steaks and good chicken and pork chops. I'm still working on mastering the sear techniques. So far I have just used my cast iron pan and peanut oil. I purchased a torch and will be trying that out soon. Has anyone else used a torch to sear their meats?

 

I took someone's suggestion here and just re-season and smear the meat with room temp butter then sear on screaming hot cast iron pan (or large grill pan over 2 burners for bigger items). That helps to keep the splatter down. Never tried peanut oil or a torch. Going out to get some skirt steak now......can't help myself...

[Gugny]

I took someone's suggestion here and just re-season and smear the meat with room temp butter then sear on screaming hot cast iron pan (or large grill pan over 2 burners for bigger items). That helps to keep the splatter down. Never tried peanut oil or a torch. Going out to get some skirt steak now......can't help myself...

 

What about throwing it in a very hot charcoal grill for a minute each side?

[plenzmd1]

 

What about throwing it in a very hot charcoal grill for a minute each side?

That would work , but think even better would be just putting the grate over a fully lit charcoal chimney starter .....that chit gets crazy hot

[BillsFanNC]

The slow n sear is a fantastic add on if you have a weber kettle grill. Super hot searing for finishing traditional sous vide and redneck sous vide, plus the ability to do low and slow bbq. Highly recommended

[HereComesTheReignAgain]

I'm also considering a searzall attachment for my torch. I don't have a grill as an option for my searing.

 

http://www.bonappetit.com/columns/test-drive-columns/article/searzall-test-drive

[Augie]

What about throwing it in a very hot charcoal grill for a minute each side?

You can do that, but I prefer cast iron pan. Think about it, grill marks (the best sear) are where the meat makes contact with the hot grate. I like the idea of 100% surface coverage with the sear. Maybe that's just me, but I love that!

[NoSaint]

You can do that, but I prefer cast iron pan. Think about it, grill marks (the best sear) are where the meat makes contact with the hot grate. I like the idea of 100% surface coverage with the sear. Maybe that's just me, but I love that!

I like the little blast of smoke too but the grill ends up way more work so I normally do pan

[Augie]

This is the one I bought, works great:

 

https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B0044XDA3S

Well, how's that for timing? My expensive Weston just let me down! Seals fine but couldn't get a vacuum on my meat when I needed it. Only worked on a test sample after the meat went in, so I pulled meat out and tried again.....no go again. Pissed me off so I just ordered from your link. If they're cheap enough you can almost consider them disposable.

I like the little blast of smoke too but the grill ends up way more work so I normally do pan

No kidding! We have a killer vent hood, but still have to open windows sometimes. But I like good food, so.....

[Gugny]

The slow n sear is a fantastic add on if you have a weber kettle grill. Super hot searing for finishing traditional sous vide and redneck sous vide, plus the ability to do low and slow bbq. Highly recommended

 

I do have a Weber kettle, actually! As BringBackFergy for a funny story about it.

 

That slow n sear is very cool!!

[plenzmd1]

Here's a good sous vide primer along with some suggested first recipes. Steak has to be first.

 

http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

this was a cool site, thank you for posting. Trying the chicken breast recipe tonight!

 

BTW, says you can't make a pan sauce with no fond...but should be some after the sear in a metal skillet no?..or at least that is what i am hoping for!

 

Not using cast iron as mine are practically non-stick at this point

Edited December 7, 2016 by plenzmd1

[Augie]

I'd think you'd have the fond you need after searing. Makes sense, right? Maybe not quite as much. I'm curious to hear how the chicken goes. Haven't done that yet.

 

My wife had events to attend last night so it's my chance to do the things she doesn't like (scallops, porch chops, etc.) that I do like. I did a couple thick bone in porch chops (they sell in pkgs of 2) and just finished searing as she ran in the house to change. She was starving so she cut off half of a chop. "Oh, this is really good!" I think she had been turned off by dry chops in the past. I may have have gotten them back on the OK list.

[NoSaint]

I'd think you'd have the fond you need after searing. Makes sense, right? Maybe not quite as much. I'm curious to hear how the chicken goes. Haven't done that yet.

 

My wife had events to attend last night so it's my chance to do the things she doesn't like (scallops, porch chops, etc.) that I do like. I did a couple thick bone in porch chops (they sell in pkgs of 2) and just finished searing as she ran in the house to change. She was starving so she cut off half of a chop. "Oh, this is really good!" I think she had been turned off by dry chops in the past. I may have have gotten them back on the OK list.

my better half hated pork too and now she asks for it.

[HereComesTheReignAgain]

I tried pork tenderloin in the sous vide for the first time last night. I poked holes and stuffed garlic into one of the loins and just salted and peppered it. the other loin was rubbed with dinosaur bbq Cajun foreplay. Both came out perfectly cooked and slightly pink. (I cooked at 140 for 1 hour) The only complaint is that the garlic was still raw when the meat was done. Next time I will roast the garlic a little before inserting it into the loin. Has anyone tried any of those pre-marinated pork tenderloins? I know they aren't ideal as far as quality and ingredients, but it would make it really simple to just grab one at the grocery store and throw it in the tank. They are already vacuum sealed too.

[IDBillzFan]

Not using cast iron as mine are practically non-stick at this point

 

My kitchen was a graveyard to cooking pans for years until I got a cast iron skillet. It's almost as involved in my cooking as my knives. Get one on your Christmas list. Lodge is the name you're looking for, but wifey got me one with Bobby Flay's name on it on sale at Kohls about 5 years ago and it's every bit as as solid as the person who could take Giada from her husband.

[Azalin]

I've never even heard of Sous Vide cooking until I saw this thread. I really appreciate all the information, and will definitely be looking into getting one of these very soon.

[BillsFanNC]

 

My kitchen was a graveyard to cooking pans for years until I got a cast iron skillet. It's almost as involved in my cooking as my knives. Get one on your Christmas list. Lodge is the name you're looking for, but wifey got me one with Bobby Flay's name on it on sale at Kohls about 5 years ago and it's every bit as as solid as the person who could take Giada from her husband.

 

 

Yes, cast iron is essential IMO. My wife hated my growing cast iron collection initially, but now she has seen the light. I used to use flaxseed oil for seasoning, but recently switched to crisbee, it's great stuff.

 

Here's another great article from Serious Eats on cast iron and its benefits.

 

As far as retaining heat goes, nothing beats a good, thick cast iron pan. Its density means that it takes a long time to heat up—I give mine a good 5 to 7 minutes on the fire—and doesn't cool down very much when you add food to it. So while a thin aluminum pan may drop by as much as 300°F when you add a half-pound rib eye steak to it, a cast iron pan will stick close to its original temperature, delivering a thicker, crisper, more evenly browned crust. Similarly, you can get away with using a little less oil when frying your chicken, since the heat retained by the metal will rapidly reheat the oil as soon as the chicken cools it down.

 

[plenzmd1]

 

My kitchen was a graveyard to cooking pans for years until I got a cast iron skillet. It's almost as involved in my cooking as my knives. Get one on your Christmas list. Lodge is the name you're looking for, but wifey got me one with Bobby Flay's name on it on sale at Kohls about 5 years ago and it's every bit as as solid as the person who could take Giada from her husband.

i have two 12 inch Lodge and 1 10 inch Lodge Cast Iron....all between 12 and 6 years of use. Problem is they are now almost non-stick, so if i want to get fond from the chicken when i do the skin, the cast iron won't work as well as a regular metal skillet!

Edited December 7, 2016 by plenzmd1

[HereComesTheReignAgain]

i have two 12 inch Lodge and 1 10 inch Lodge Cast Iron....all between 12 and 6 years of use. Problem is they are now almost non-stick, so if i want to get fond from the chicken when i do the skin, the cast iron won't work as well as a regular metal skillet!

would a good soapy scrub on one of the pans and a re-seasoning make it better for dishes that required a less slick surface? not sure if you would want to do that, and I have never had to scrub and start over with my cast iron, but it seems that might be a good option. One well seasoned "non-stick" pan and one with more stick to it.

[plenzmd1]

would a good soapy scrub on one of the pans and a re-seasoning make it better for dishes that required a less slick surface? not sure if you would want to do that, and I have never had to scrub and start over with my cast iron, but it seems that might be a good option. One well seasoned "non-stick" pan and one with more stick to it.

that is an idea, especially if i am going things sous vide but where i still want a pan sauce. But damn, i am so freaking happy and proud of cast irons...always joke with my kids that the one i like better will get them in the will!