Sous vide

So this is really the best thing ever for cooking chicken. I make up packages of 2 bone in skin on breasts seasoned with salt/pepper/whatever herbs, hot tub at 140 deg F for 6 - 8 hours (or overnight, though they start to get a little mushy at 12 hours). Chill, freeze for however long, then thaw and slap on the grill to crisp up the skin/warm up (15 min) or debone/skin and chop for quickest ever curry/salad/soup. No worries about undercooking because they are totally pasteurized.

Can't decide between an Anova or a Sansaire.

i got an anova, based on all the reviews i read

Is the touchscreen interface fiddly at all?

no

it's really straight-forward. not ~quite~ as easy as turning a knob, but it's easy. plus i think the clamp is a better design than the sansaire clippy thing.

this is how they cook meat bags at taco bell, only a lot faster

its also how they cook meat bags at a lot of michelin-starred restaurants, too

"meat bags"

Just ordered an Anova. Hope the duck eggs I got at the farmer's market today are still good when it arrives.

I have upped my sous vide game with an Anova and it is way awesome. Anyone from here that's interested in the temperature controller linked upthread, email me at seattle_skies @ yahoo dot com and it's yours for the shipping cost.

my anova came today! jumping in w/pork chops (which i decided prob two years ago i'd never cook again until i bought one) later this week.

I'm using my circulator mostly for vegetables these days - there's just something about carrots/asparagus/zucchini spears/etc. cooked at 185ish for an hour and then a quick saute in the bag juices that's amazing.

Chicken breast is my other go-to - 140F and then seared is juicy and delicious. I haven't ever stepped up to the 48+ hour short ribs and similar, but I need to give it a shot.

love sous vide.

today i went to the farmers market at five, bought totally frozen pork tenderloin and had it on the table around 7:30. focussed on my vegetable prep with the comfortable knowledge that sous vide tenderloin from a local farm was going to taste really good with minimal effort on my part.

So is this how they'd do stuff like say, nandos chicken? Pre-sousvide it, so they onlyhave to chargrill it for 5 mins pre-plateup? I did notice them pulling chicken parts out of what looked like a giant steamer drawer.

rack of venison tonight, 2+ hours at 131F. about as easy as it gets.

everyone with an anova still happy with it? my friend has one on his wedding registry and i was gonna get it for him

yup

I like mine. I don't use the connectivity features at all though.

yeah, still like mine, and mine is pre-connectivity features

thinking about selling it off, though, and getting a joule

what does the joule have going on these days?

as compared to my older school anova? smaller, doesn't need as large a pot, magnetic attachment, pretty

it is indeed a nice-looking gadget

i do a local monthly meat share thing, which is great except sometimes you get some items that are outside the lines like a cut of brisket that is a little less than 2 lbs, no idea if it came from the flat or the point or whatever brisket people talk about. doing 24 hours at 155 and oven finish tomorrow, don't sous vide much these days but i am always happy to have the option.

I am amazed at this odd way to cook - I am curious - the plastic bag - the love... but so long a cooktiime - for modern lovers ()