Soygen
The Dirty Dozen For the Price of One
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I can't make or get the dry-aged steaks like some of the best steak restaurants, so while I love my Anova, there are steak places that are still superior to anything I've ever made at home.
Gravy's Cooking Thread
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opiate82
Bronze Squire
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Actually, when I head out to a fancy restaurant/steakhouse I rarely order a steak anymore just for that reason. I try to find something on the menu I have never had and/or can't easily prepare on my own.
Joeboo
Molten Core Raider
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Yeah, dry-aging seems to be the biggest difference. I don't have the patience to do it myself at home(nor do I trust myself not to screw it up) nor do I want to pay top-dollar for a dry-aged steak from a butcher. Some of those higher-end steakhouses that have dry-aged steaks for 21 or 30 days or whatever are damn, damn tasty.
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Abefroman
Naxxramas 1.0 Raider
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No way I'm starting with duck. Maybe pork tenderloin, maybe steak. But if I do a duck, it's going to be a whole duck, and it's going to be after I perfect my techniques.
opiate82
Bronze Squire
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I don't think you want to sous-vide a whole duck at once. I know for other poultry it isn't recommended but I haven't seen anything specifically related to duck.
chaos
Buzzfeed Editor
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My pork tenderloin came out pretty much perfect. I do at least one a week, so I considered myself pretty pro at doing them anyway, but even then the doneness was uneven through the tenderloin. With sous vide the whole thing was perfect. And now that I have the torch it will be much easier to sear.
One thing to watch out for, I already have corrosion on mine, on the water temperature probe. Anova has something on their site saying it is normal, but seriously, like 50ish hours of use and it is already doing this. The thing on their site says that it will discolor and then stop.
One thing to watch out for, I already have corrosion on mine, on the water temperature probe. Anova has something on their site saying it is normal, but seriously, like 50ish hours of use and it is already doing this. The thing on their site says that it will discolor and then stop.
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Isn't that true of everything you wet dip?
Athankyou
But seriously? I have hella hard water, like shit's ridiculous even with a softener. Is this going to be a short lived appliance because water issues? Corrosion showing up after one use does not fill me with moist, deliciously cooked expectations.
chaos
Buzzfeed Editor
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According to them, the corrosion is normal and once your water temp probe is good and discolored (like my cock) it will stop doing that shit.Corrosion Questions Answered - Anova Culinary
I don't know why, if we had a real engineer on this board I'm sure they could tell us.
I don't know why, if we had a real engineer on this board I'm sure they could tell us.
48 hour boneless Costco short-ribs @ 140 degrees then blasted with a Map torch. They were absolutely amazing and the texture was perfect (phone pictures do not do it justice as the inside was nice and pink).
Short Ribs Time and Temp | Recipe | ChefStepsis where I got the "recipe".
Short Ribs Time and Temp | Recipe | ChefStepsis where I got the "recipe".
Sir Funk
Lord Nagafen Raider
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For the bath? As long as the ziplock's sealed you could sous vide it in piss. Don't bother!
Although I wouldn't recommend it in piss, either. I had a hamburger that got a bunch of water in the bag once because I zipped it poorly. It looked grey and nasty but it still tasted amazing; avoid it if you can, though.