plenzmd1 Posted January 11, 2017 Author Share Posted January 11, 2017 Totally missed this somehow. I'll assume everything came out great, yes? It did! Did two separate ones..but even with your warning and halving the salt, still too salty LOL. So need to cut way back! But now when chuck goes on sale, easy to but, vacuum, freeze, and a great dinner. BTW, mine was in the water for about 24 hrs. Link to comment Share on other sites More sharing options...
IDBillzFan Posted January 11, 2017 Share Posted January 11, 2017 It did! Did two separate ones..but even with your warning and halving the salt, still too salty LOL. So need to cut way back! But now when chuck goes on sale, easy to but, vacuum, freeze, and a great dinner. BTW, mine was in the water for about 24 hrs. Salt aside, it's amazing how the sous vide turns that relatively less expensive meat into a great cut. Link to comment Share on other sites More sharing options...
plenzmd1 Posted January 14, 2017 Author Share Posted January 14, 2017 Okay folks, Kroger had rack of pork on sale today, so that is dinner tomorrow. Anyone have ideas? Not much on the web. I do have it brining now. Most things i see say only 2-3 hours at 142. I think I will sear first again, then sous vide, then re-sear when it comes out. I have a nice cheery-port sauce I make that I usually use with rack of pork, so will use that unless someone has a better idea..i am all ears! Link to comment Share on other sites More sharing options...
jms62 Posted January 15, 2017 Share Posted January 15, 2017 Okay folks, Kroger had rack of pork on sale today, so that is dinner tomorrow. Anyone have ideas? Not much on the web. I do have it brining now. Most things i see say only 2-3 hours at 142. I think I will sear first again, then sous vide, then re-sear when it comes out. I have a nice cheery-port sauce I make that I usually use with rack of pork, so will use that unless someone has a better idea..i am all ears! Sounds about right I never sear pre though I also recommend to double bag meats just in case. Had an instance with short ribs where the bag broke. This is my go to site. Good luck. http://www.seriouseats.com/recipes/2016/04/sous-vide-pork-chops-recipe.html Link to comment Share on other sites More sharing options...
plenzmd1 Posted January 16, 2017 Author Share Posted January 16, 2017 Pork came out great. 4 1/2 pound rib roast. I brined it for about 18 hours, in fridge for about 3 hours to try and get as dry as possible, pre-seared , did some thyme and garlic in the pan for 30 seconds then into the bag as well. In the water for 3 hours at 145.Added Quick sear again when it came out. Served with a cherry portsaucee that does not require any fond etc. Excellent!!! Will say I think the brine was needed. Link to comment Share on other sites More sharing options...
The Poojer Posted January 16, 2017 Share Posted January 16, 2017 no idea what this is all about, but did just see this article giving some advice http://skillet.lifehacker.com/three-easy-ways-to-keep-your-sous-vide-bags-submerged-1791185610?rev=1484345279975 Link to comment Share on other sites More sharing options...
Augie Posted January 16, 2017 Share Posted January 16, 2017 So my wife didn't get the hint and I didn't get the avona for My birthday. So I guess I will continue to lurk here until I pull the trigger and buy it myself. I did get a spaetzle maker of all things for my birthday and made a mean batch last night! Maybe you should work on your hinting skills? Happy birthday, and you have my permission to just go ahead and pull the trigger! Link to comment Share on other sites More sharing options...
Nanker Posted January 16, 2017 Share Posted January 16, 2017 So my wife didn't get the hint and I didn't get the avona for My birthday. So I guess I will continue to lurk here until I pull the trigger and buy it myself. I did get a spaetzle maker of all things for my birthday and made a mean batch last night! Time to take matters into your own hands - so to speak. Next big event - her Bday, your Anniversary, whatever... get one as a present for her. Link to comment Share on other sites More sharing options...
Peter Posted January 16, 2017 Share Posted January 16, 2017 (edited) As I mentioned up thread, I got the Joule for Christmas. So far, so good. 1) Rib eye steaks: Steaks had perfect doneness. I seared on the stove. Next time, I will do it on the Big Green Egg. 2) Chicken breasts (Costco/Kirkland): I made chicken breasts for dinner last night. Again, perfect doneness. I seared on the stove afterward. These were as good as I have made. 3) Bacon (Costco/Kirkland center cut/thick): I cooked overnight for about 14 hours at 147 degrees. According to the recipe, you can cook them anywhere from 8 to 48 hours. I was able to cook in the original packaging, which made it easier. When I took them out of the bag this morning, I seared them on one side as recommended in the recipe. Perfect combination of crunchy on one side and meaty on the other. I have been cooking in a pot so far. I went ahead and ordered the 3 gallon Lipavi sous vide container, corresponding lid, and the rack on Amazon. The lid and rack arrived on Saturday, but the container does not arrive until sometime today. I am not sure the container is going to be big enough for the larger things I may want to cook, but I think it will be satisfactory for every day stuff. I suspect that I will have more flexibility than cooking in a round pot. Edited January 16, 2017 by Peter Link to comment Share on other sites More sharing options...
Gugny Posted January 16, 2017 Share Posted January 16, 2017 So my wife didn't get the hint and I didn't get the avona for My birthday. So I guess I will continue to lurk here until I pull the trigger and buy it myself. I did get a spaetzle maker of all things for my birthday and made a mean batch last night! Same here, man. No Anova for me. Will go shopping soon. Link to comment Share on other sites More sharing options...
NoSaint Posted January 16, 2017 Share Posted January 16, 2017 They go on sale often Link to comment Share on other sites More sharing options...
The Poojer Posted January 16, 2017 Share Posted January 16, 2017 ok, what features, ie wattage, volume, brand etc do y'all recommend? Link to comment Share on other sites More sharing options...
Augie Posted January 16, 2017 Share Posted January 16, 2017 ok, what features, ie wattage, volume, brand etc do y'all recommend? The Anova Precision Cooker seems to be most popular. I love mine. Very simple. Usually $199 but goes on sale for $149. http://www.bestbuy.com/site/anova-precision-cooker-bluetooth/5550900.p?skuId=5550900&ref=212&loc=DWA&ksid=b1adea39-174c-4820-be02-46b948ef7945&ksprof_id=3&ksaffcode=pg226068&ksdevice=t&lsft=ref:212,loc:2&gclid=CPXOguKux9ECFdY2gQodzRUJsQ Link to comment Share on other sites More sharing options...
Peter Posted January 16, 2017 Share Posted January 16, 2017 (edited) ok, what features, ie wattage, volume, brand etc do y'all recommend? I got the Joule from ChefSteps. https://store.chefsteps.com https://www.chefsteps.com/joule https://www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1484595510&sr=1-1&keywords=joule+sous+vide I asked for this one for Christmas because: 1) It is much smaller than the other ones that I saw. My wife always complains when I want to get something: "Where are we going to put that." 2) ChefSteps seems to have some great recipes. 3) I can control it with my iPhone. The app is great and has a visual doneness feature so that you can look at photos of what the food will look like after cooking at various temperatures etc. I like it. 4) It works with Amazon's Alexa as well. 5) It has a magnet at the bottom that helps it stand up when using it in a pot. FWIW, Amazon says that the Joule is the number one new release in Amazon launchpad kitchen and number 2 best seller in this category between the $148 Anova (number 1) and the $199 Anova (number 3). https://www.amazon.com/gp/bestsellers/boost/12034499011/ref=pd_zg_hrsr_k_1_3_last Take a look at the various ones available and determine which is best for you. Edited January 16, 2017 by Peter Link to comment Share on other sites More sharing options...
IDBillzFan Posted January 16, 2017 Share Posted January 16, 2017 Not to throw this thread off, but as it has become something of a "cooking" thread... I got an Instant Pot for Christmas. I've never used a pressure cooker before, and it takes some getting used to, but lemme tell you...it kicks ass. A very nice tool for fresh, healthy weekday cooking without sacrificing flavor and texture (like you do with a slow cooker). Link to comment Share on other sites More sharing options...
Jauronimo Posted January 16, 2017 Share Posted January 16, 2017 Not to throw this thread off, but as it has become something of a "cooking" thread... I got an Instant Pot for Christmas. I've never used a pressure cooker before, and it takes some getting used to, but lemme tell you...it kicks ass. A very nice tool for fresh, healthy weekday cooking without sacrificing flavor and texture (like you do with a slow cooker). Pressure cooker is amazing. Perfect short ribs with a one hour braise rather than 5 hours, no stir risotto in 15 mins, make stocks in 1/10th the time. And if you're angry at the government, fill it up with screws and semtex. Its an extremely versatile tool. Link to comment Share on other sites More sharing options...
The Poojer Posted January 16, 2017 Share Posted January 16, 2017 yikes! Pressure cooker is amazing. Perfect short ribs with a one hour braise rather than 5 hours, no stir risotto in 15 mins, make stocks in 1/10th the time. And if you're angry at the government, fill it up with screws and semtex. Its an extremely versatile tool. Link to comment Share on other sites More sharing options...
Gugny Posted January 16, 2017 Share Posted January 16, 2017 Pressure cooker is amazing. Perfect short ribs with a one hour braise rather than 5 hours, no stir risotto in 15 mins, make stocks in 1/10th the time. And if you're angry at the government, fill it up with screws and semtex. Its an extremely versatile tool. Now TBD is on the watch list. Nice, Fergy. Link to comment Share on other sites More sharing options...
Augie Posted January 17, 2017 Share Posted January 17, 2017 Now TBD is on the watch list. Nice, Fergy. I should go underground for a while. Link to comment Share on other sites More sharing options...
plenzmd1 Posted January 19, 2017 Author Share Posted January 19, 2017 As someone else mentioned, turning a bit into a cooking thread...sooo Been trying to eat a tad healthier in the new year and came across this recipe for brown rice.I love white Basmati, typically hate brown due to texture. This recipe actually gives you nice, fluffy, brown rice. Still not much flavour without the green Habanero hot sauce I put on it, but I guess healthier than the white. Have made it 3 times now, perfect every time. http://www.saveur.com/perfect-brown-rice-recipe Link to comment Share on other sites More sharing options...
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