Well, I went looking for some nice thick-cut pork chops, but couldn't pass up these ribeyes on manager's special for six bucks apiece. Pretty stoked for dinner!
fta09 said:
Tri-tip might be one of my favorite things to do. I still prefer doing my steaks on the grill, but the tri-tip comes out great. Pork is an easy choice, either chops or loin, and salmon comes out melt in your mouth good.
rilloaggie said:
Little teaser to what I hope will be a great meal tonight! I shot a 160lb hog on opening weekend and started one of the backstraps in the Joule yesterday around 5 at 167 degrees. Following this Chefsteps recipe:
www.chefsteps.com/activities/wild-boar-schweinebraten-roast-pork-with-wild-game-expert-david-draper
Straps trimmed and salted
Pre-searing in cast iron
Seared up and have the marinade waiting behind
Bath time! I will update tonight with some pictures and a report.
This is helpful info. I already ordered a Joule, but if the Anova craps out after the injury, I may pick up the Monoprice version.aggielax48 said:
If you like the Annova, some folks swear by the Monoprice ripoff. It was on sale for $50.
http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.htmlLt. Joe Bookman said:
What temp and time for boneless skinless chicken breast? Found some on sale so I vacuum packed with salt, pepper, olive oil (since they were skinless), and some fresh herbs.
Agree with all of these. have a Joule and really like it.aggielax48 said:
I think the pros for the Joule are more power, smaller form factor, magnet bottom and allegedly better reliability. The cons are it doesn't have manual controls, is more expensive and the big clamp is an extra.
HTownAg98 said:
Sous vide turkey thighs are a thing of beauty when done right.