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Sous vide cooking

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Mossip

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Foodies and pros, I've almost hit "purchase" on the Annova Precision cooker numerous times, but I can't shake this feeling that the whole sous vide trend is exactly that: a trend. For those of you that pulled the trigger, do you use it on a consistent basis? Is it worth the time and money, or just a gimmick? If you do find it useful, do you have any recs?

If I got one, I'd pick up a vacuum sealer, a water tub, and a searzall (to finish steaks). All in all, about a $300 investment. Seems steep...
 
KentuckyStout

KentuckyStout

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Fascinating thread.

Please let us know if you confront and overcome your foodie fears.

Etc.
 
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BBdK

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Worship.

Just google Kenji's Sous Vide guides, he'll get you excited enough.

It's not an "every day" appliance, but it's really awesome in some applications....really, it's pretty awesome at everything, just not something you'll use every day.

At that price? No brainer. Those systems were thousands of dollars and limited pretty much to 4-5* restaurant kitchens before Anova (and competitors) came along recently.

If you're a novice or have anxiety about cooking certain things perfectly, it will make you look like a pro. Most fool-proof way of cooking that exists, that's for sure.


-Vacuum sealer is necessary, but that's a great investment for a number of other reasons. Water tub isn't necessary...a stock (or large) pot is fine unless you're feeding an army.

For searing, your Cast Iron Pan + Torch will do the trick...and the torch isn't even really necessary, but definitely helps.
 
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anthonys735

anthonys735

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BBdk hit on most of it, but for any delicate foods -> chicken, fish, lobster, shrimp it's amazing. Like WS said the lobster is the best thing we've made. nothing like perfectly cooked lobster poached in butter. Mercy.

Was explaining veggies to BBdk yesterday. You wouldn't consider that an item to use but veggies are probably the most over/under cooked item ever. This nails them perfect, not juice or color loss. Maybe my favorite discovery so far. No more mushy veggies.

The only issue is the time. For a NY strip, you want 2 hours or so. For veggies :30-1:00. Lobster 1:00. But you basically just drop it in the pot and let it go.

As for steaks, I wasn't a fan of my favorite cuts(ribeye and strip) because the fat wasn't rendering. Made a pretty good stride this last time, took the temp up to high mid rare 132 and laid the steaks right on the coals for the sear. 1 minute per side. I think the higher temp helped break down some of the fat. Still had a gorgeous inside. Makes sense. You don't have to pull at a lower temp if you're edge to edge mid rare guaranteed.
 
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BBdK

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Just never had a problem cooking basic veggies, especially broccoli (which you said is the only one you've cooked)..which I make all the damn time, and have forever.

May look into it for some veggies in the future, but can't see myself every cooking something as basic as broccoli in there.\

My go-to for veggies:








...but if I'm spending time on a long cook, steak, and other more important sides, I'm not above a microwave steamer broccoli pouch either, I just cook it less than required to maintain an al dente texture.


__________




-If you're mostly a Filet guy (at home) like I am, you simply cannot beat the Anova + Cast Iron + Torch. Results that a Prime steakhouse really can't even beat, other than maybe their cut of beef. But then again, it's a filet...not like the marbling is that present regardless, as long as your grade isn't pure ****.







^ Edge 2 Edge perfection -- every damn time. :fire::fire::fire:
 
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neilborders

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Pretty fascinated by sous vide. What about searing? You just pull it out of the sous vide when it's rare or what?
 
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BBdK

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UK_Norm said:
Pretty fascinated by sous vide. What about searing? You just pull it out of the sous vide when it's rare or what?
Click to expand...


Depends on the cut and what your preferred finishing temp is.



Read this, it will answer everything regarding Sous Vide Mains:

The Food Lab's Complete Guide to Sous Vide:

Sous Vide 101: (tons of recipes) http://www.seriouseats.com/sous_vide_101/

Steak Guide: http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Chicken Guide: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html



...and you can just google "Kenji Sous Vide ____" for pretty much anything else you want (sous vide or otherwise), and he'll break it down for you.

'The Food Lab' book is incredible as well.
 
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theoledog

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Okay I watched... Boiled food isn't my thing... I'm out....
Never liked The Melting Pot either......... Boiled meat just didn't have any taste.... But if you like it... buy two!
 
anthonys735

anthonys735

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We use the steamer baskets as well. They work good but just try it. Nothing monumental, but perfectly cooked with perfect color.
 
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BBdK

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I will, not opposed to it....will just need to be a time when I'm cooking something else in the bath that cooperates. Not gonna bust out the Anova, fill up a few gallons of water, and wait...just for broccoli on it's own (from that appliance)

I *am* all about presentation though for my perfect food pics, so we'll see.


-Lol, it's certainly not "boiled food". Nice take.
 
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