Tomorrow's feast, 4lb corned beef cooked for 24 hours.
Sous Vide anyone?
- Thread starter oldtrout
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That sounds nice Don. I love corned beef. How do you find the Sous Vide stick?
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Counter/storage space is at a premium at my place, so the stick is perfect for me. I've had the Anova for a couple of months and have only cooked steak.
Looks great! Now I'm going to need an immersion circulator. This site just takes money out of my wallet. 
Sous vide is good.
Love the custard-like consistency of sous vide scrambled eggs. And the soft-boiled eggs are delicious.
I also have the Anova Precision and have been loving it. Yesterday I dropped in a top blade roast for tonight's dinner. All that is required is to pull the roast out of the bath and give it a quick sear. Done. Easy to use and only temporarily takes up counter space...immersion circulators are a nice tool for the home cook.
I also have the Anova Precision and have been loving it. Yesterday I dropped in a top blade roast for tonight's dinner. All that is required is to pull the roast out of the bath and give it a quick sear. Done. Easy to use and only temporarily takes up counter space...immersion circulators are a nice tool for the home cook.
Save those bag juices for a tasty sauce!
A little shallot, a little wine, a pinch of potato starch..heaven on a plate.
How did it turn out Dom?
I like the idea of the stick as space is limited in my kitchen.
The company I work for have a couple of commercial Sous Vide cookers, this is the biggest cooker they have.
The process is the same, just bigger.
I like the idea of the stick as space is limited in my kitchen.
The company I work for have a couple of commercial Sous Vide cookers, this is the biggest cooker they have.
The process is the same, just bigger.
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so not a PIF?
Santa brought one to our house this year, and we're having a lot of fun trying out different recipes. Looks like high quality consumer grade models are finally hitting the $100-150 range that make them more mass market friendly, I'd expect there to be a lot more coverage of sous vide in the general press this year.
I have been playing with the one I hand carried back from UK in Nov last year: so far, chicken, highly successful, steak, only tried once and need to practice more. Carrots are amazing, and pear works really well. I have only tried 'poaching' eggs, i.e., in shell in the water and have had mixed results - again more practice needed!
I opened my Anova christmas morning have done a few things and am very much looking forward to all it can do. Chicken this evening was great!
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