How do you cook it?

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Sir'Dom Pointer

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I can't imagine a "kit" working. It's not something you assemble yourself.

If you mean just like a combo that has the immersion circulator with a tub, don't pay extra for the tub. Start out just using a big pot. That's what I used for years before buying a large plastic tub for it (you don't need a cover).


Yes. There aren't many things in the world where doing it the absolute best/perfect way is also the easiest. Cooking sous vide is the best way to do a lot of things and it's foolproof.


I like the fact that you can pick exactly whatever temperature you want. It also really makes it easy to cook from frozen, as you don't need to wait around all day for chicken to thaw or something.

Damn, I have been dysfunctional the last few days... depression set it.

Yes, I mean the tub, vacuum sealer, etc.

So, I should just by the Anova temp gauge?

I don't even have a slow cooker.. I just use a traditional oven for most stuff, dutch oven and my cast iron skillet. Tbh, I do a lot of simmering on low temps to get my meat into stable temperature before I do any searing or roasting.. so it's my poor man's way of sous videing.

Do you have a slow cooker? Use a thermometer on the water temperature and just adjust cook times. I have been using my slow cooker to make sous vide recipes at 150 degrees.

Don't have a slow cooker, but I will definitely buy one. I'm waiting to go back to my new apartment as I have been living in a temporary one for 2 years now.

I was actually ijnterested in Ninja Foodi which I suppose has a slow cooker as well. I will just have to wait for the move..1 month to go.
 

Out of the Rafters at the Q

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Damn, I have been dysfunctional the last few days... depression set it.

Yes, I mean the tub, vacuum sealer, etc.

So, I should just by the Anova temp gauge?

I don't even have a slow cooker.. I just use a traditional oven for most stuff, dutch oven and my cast iron skillet. Tbh, I do a lot of simmering on low temps to get my meat into stable temperature before I do any searing or roasting.. so it's my poor man's way of sous videing.



Don't have a slow cooker, but I will definitely buy one. I'm waiting to go back to my new apartment as I have been living in a temporary one for 2 years now.

I was actually ijnterested in Ninja Foodi which I suppose has a slow cooker as well. I will just have to wait for the move..1 month to go.
I can't recommend a brand. My Anova is many generations old at this point. Probably closing in on like 7 years. Check out this post if you want some help making a decision: https://www.seriouseats.com/best-sous-vide-immersion-circulators
 

Sir'Dom Pointer

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Out of the Rafters at the Q

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Wasn't talking about a particular brand, but more so on the overall setup. I should not invest in a tub or other accesories to go along with it, I suppose?
I eventually bought a big plastic container--but I just used a big pot for years without issue.

If all you have is a pot, the immersion circulator, and ziploc bags, you're fine. The first upgrade I'd make would be a vacuum sealer. After that, you can decide if you eventually need something larger than the pot you've been using, or if it's just fine.

Really the only reason I bought that big plastic tub is I was cooking for like 20+ people and wasn't going to do it in batches.
 

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Mother fucker. I asked for a 5 pound prime rib roast and the guy thought I was asking for a 5 pounds prime rib steak. Now I have 4 people to feed and I have 3 huge prime rib steaks. TF. I made an order on the phone. Yes..
 

Randolphkeys

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PXL_20210829_000052791.jpg

Made barbecue chicken lollipops. It's a tough dish to do with a time limit, but if you have time it's worth it.

You clip the knuckle of the chicken drumsticks with poultry shears, remove as much tendon and small bones as you can - the crappy part of the drumstick - and push all the meat and skin down to the base. Finally you cover the bone with tinfoil to make it look more white and pleasant when you finish the meat.

PXL_20210828_205526908.jpg


I'll do it again, probably save the trick for guests in the future. It's a great bite of chicken and your hands don't get covered in sauce.
 

Hurl Bruce

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Wasn't talking about a particular brand, but more so on the overall setup. I should not invest in a tub or other accesories to go along with it, I suppose?
This is my setup:

514d7k1oTiL._AC_SL1001_.jpg


This is the one I bought last year. No issues with it yet.

 

Randolphkeys

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Happy birthday to me! (yes 9/11)

Prime strip, grilled zucchini and mushroom with lemon, brown and wild rice pilaf (from the microwave)

View attachment 6536

Looks tasty and healthy!

Tonight, I put together a crock pot garden veggie beef stew with goat cheese.

PXL_20210912_010914290.jpg
 

Out of the Rafters at the Q

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Btw, if anyone is trying to make Sriracha mayo at home, the secret ingredient to turn it from shit to good is a little pickle juice
Some sort of actual recipe:

1 egg (whole--yolk and white. Just yolk makes gross clumpy mayo, like Hellmans consistency)
1/2 cup to 1 cup of oil. Depends how much mayo you want. Go neutral, like vegetable/canola/grapeseed.
2-3 tablespoons sriracha
a tablespoon of pickle juice
a pinch of salt

Optional stuff that I put in every mayo I make:
A tablespoon of lemon juice
A tablespoon of dijon mustard

Taste, then modify to your liking. I do mine with a stick blender (immersion blender) and it comes out awesome every time. Just make sure you're using something tall to blend it all up in. Never tried it in something flat like a bowl.
 

Sebastian

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It was a nice cool fall day in Seattle this past week.

So I made a saffron chicken noodle soup.

T'was excellent.

eop91Zl.jpg
 

Randolphkeys

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Stuffed chicken breast with mushroom, spinach, provolone. The key is brined chicken breast: I brewed a cup of water with a peppermint tea bag, two bay leaves, on ounce of salt, ounce of soy sauce, and 1/4th cup sugar. Added two ice cubes to cool it down after it brewed.

PXL_20210924_014309011.jpg
 

Randolphkeys

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Nice, how'd you cook it? Sauté the shrooms and spinach before stuffing it? Bake the chicken in the oven? The potatoes look perfectly roasted:clap:

Yep, saute on the shrooms, some rosemary & garlic, and wilted spinach at the end. Pat the chicken dry. Cut a pocket in the chicken breast and stuff. Brown on both sides and toss it in the oven at 425 with the potatoes on a separate roasting pan.
 

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