Details? Temp, time, sear method, etc.
quote:Looking forward to reading your thoughts. I've done those, as well as doing them for "only" 48 hours, and the I've been very happy. Someday I'll get a bunch and start them at different times to see how much difference the extra day(s) makes.
Saw your photo on r/food. Wonderfully done - steak and photo!
I think I'm going to try the 72hr. short ribs this weekend. Will report back w/ results.
quote:Using ping pong balls, or smaller versions of them if you can find some, actually helps reduce evaporation. If you had to use a regular pot and are worried about insulation, you could try that. You could also fill ziplock bags with newspaper/air and place it on the surface. Newspaper is a pretty good insulator.
Interesting using a cooler, but it makes perfect sense. We have a pretty small kitchen so not a lot of extra storage space. I was thinking of using my Dutch oven, but I guess I should actually buy the anova then worry about what I will use.
quote:One nice thing about the second generation Anova is that you can use smaller pots.
Those with the anova, how big of a cooking pot do you normally use?
quote:Hadn't heard of using ping-pong balls. That's clever.quote:Using ping pong balls, or smaller versions of them if you can find some, actually helps reduce evaporation. If you had to use a regular pot and are worried about insulation, you could try that. You could also fill ziplock bags with newspaper/air and place it on the surface. Newspaper is a pretty good insulator.
Interesting using a cooler, but it makes perfect sense. We have a pretty small kitchen so not a lot of extra storage space. I was thinking of using my Dutch oven, but I guess I should actually buy the anova then worry about what I will use.
quote:
New use for my Anova: I made a chocolate genoise cake today and used the Sous Vide as a water bath at 115 to control the temp while whipping the eggs and sugar.
quote:
New use for my Anova: I made a chocolate genoise cake today and used the Sous Vide as a water bath at 115 to control the temp while whipping the eggs and sugar.
quote:Sounds like a good opportunity to the two methods.
Two prime filets for Rudolph's meat market going to get a water bath tomorrow night. Teetering between torch or skillet to finish them. Will post results.
quote:I've done the 72 hour short rib at 135F (57C) and I'm still here to post about it.
So I've had a big chunk of pot roast going in the water bath for almost 40 hours now at 134. This kind of makes me nervous about bacteria. Should i be.?
Edit: Well, just ate it. It was definitely the most tender I've ever had. Family enjoyed it quite a bit as well. I think I should've let it cool down before browning/crusting it, because the inside temperature ended up getting to about 140 after. Still good though.
quote:Pretty idiot proof. That's actually a large part of the benefit vs the gourmet aspect. It does require some planning ahead for things that take more than a couple of hours, but I love how the end time is totally arbitrary when my wife is running late. Very hard to overcook anything.
How idiot-proof are these things? I was thinking of asking for the newer Anova for Father's Day, but I'm not completely sold on it. I do most of the cooking in our house, and like gadgets, but am by no means a pro. Assuming one follows the temperature and time guidelines, can you really mess it up? I'm not so worried about myself, more so about my wife or toddler getting sick from something I make. And will a stock pot or Dutch oven suffice, or do you really need a cooler or something with more insulation?
quote:
How idiot-proof are these things? I was thinking of asking for the newer Anova for Father's Day, but I'm not completely sold on it. I do most of the cooking in our house, and like gadgets, but am by no means a pro. Assuming one follows the temperature and time guidelines, can you really mess it up? I'm not so worried about myself, more so about my wife or toddler getting sick from something I make. And will a stock pot or Dutch oven suffice, or do you really need a cooler or something with more insulation?