Jumped in this fad of a cooking method.

5 years ago we made one and it was such a hassle to operate, i said forget it.

my wife bought me an anova and i've cooked so much crap with it the last few weeks, i'm in love with it.

this is a 14lb prime rib i did (cut in chunks to serve 30 people)

Sous Vide is French for Hipster Bullshit.

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Not a mult.

Someone brought one of those to my house on Xmas eve and we heated ribeyes to 125 before throwing them on a hot grill for about a minute. Some of the best steak I've ever had.

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Soccer 1,2,3
Spanish Honor Society 1,2,3,4
Forensics 1,2,3,4

"Smiles with Nostrils"

"...no Hmong, go find some blacks"

If you're trying to sell us on it, we need appetizing photos.

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Rick Hahn is the best GM in baseball.

No matter how fancy the meat he dumpster dives for, it's still dumpster meat.

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a guy at our party is a big smoker. he does a big smoked prime rib for christmas. its pretty good. he knows i'm a big smoker guy too and scoffed at this. when his wife told him this was way better than his, he was like, dammit, i agree.

i mean, i didn't hardly do shit to it, salt and peppered it and then just set it at 133 for 8 hours. took it out dryed it off, cooked 1 half of it at 400 for an hour so that it would get more to medium for that side of the family and then broiled them both for char for 20 minutes and they were perfect.

yeah pretty gross.

Looks good.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

I thought maybe Beyoncé had named another baby or something .

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Proud member of the white guy grievance committee

It aint the six minutes. Its what happens in those six minutes.

Looks like you and Hope Solo had some fun for Christmas.

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Looks like a crime scene.

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Saw someone use this for the first time last year in LA. Food was great but the wait was forever.

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Elections have consequences.

I heard Lindsay Vonn could be included in that too.

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Proud member of the white guy grievance committee

It aint the six minutes. Its what happens in those six minutes.

One of the more interesting things I did with my Anova is make easy egg salad. I cracked 8 eggs right into a ziplock bag and cooked them until hard boiled. Dumped them from the bag, and mixed with the usual ingredients. Avoided the hassle of removing the shells after boiling.

Many steak places have their steaks already pre-cooked in sous vide packets (one container for medium rare, one for medium, etc) and then they just need to finish on the broiler. Saves time and more consistent doneness.

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Cool! Did you get the circulator or one of the whole water ovens? Do you have special bags you use with a sealer or do you just use a plastic bag. I'd love to try this. Maybe I can stop serving my family dry chicken and cook my husband his eggs.

maybe

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It’s a food service thing. Cook it in a bag. Freeze. Microwave to order.

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Reality is your friend, not your enemy. -- Seacrest

Bought one before the holidays with a bunch of family staying all week. Helped out a lot.

Pork chops- cooked 9 1.5 inch thick cut chops. Seal in a ziplock bag and cook for 1-3 hours. You can’t over cook it as it cooks to temp. Finished on the grill on high for 2 minutes a side. Perfect.

Cooked a slab of thick cut bacon overnight. Still in the original packaging. Next morning drain the package and cook on the stove for about 3 minutes a side. Probably 5 minutes for crispy.

Cooked sirloin steaks and just like the pork chops. Start when ever and finish on the grill. All turned out great. Works really well with really thick cut meats. You can cook rare or medrare throughout and the sear.

Sous vide requires an adjustment to the way you look at time and temp. For example, chicken breasts cooked traditionally are usually cooked on high heat until they reach an internal temp of 165. With sous vide, however, you might cook it at 140-150 for two hours. Keeping the temp low preserves the juiciness but takes longer to kill enough bacteria to make it safe. And while sous vide generally takes longer to cook (not to mention requiring an extra step to sear at the end), the good thing is it can be left at the target temp for a very long time so you can hold food until you are ready (as in my steakhouse example above).

Regarding Spauling's question, vacuum bags are the norm, but Ziplock bags are good as long as you get most of the air out using the water displacement method. (It won't work right if there is a layer of air insulating the food.)

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Sorry, but I don't want to wait hours for my food, and I want the bacteria dead.

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Not a mult.

Sous vide, pressure cooker, and air fryer seem to be the hot cooking trends of 2018.

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Everyone has that insta pot thing now. Haven’t heard a bad review from it yet.

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Mrs. Newper bought one for Christmas "family present" -- haven't used it yet though.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Have you guys used the OptiGrill yet. Our boss brought in steaks for the whole shift (30+) on Christmas Eve and I brought in salmon filets (guy who goose hunts here has a charter boat). Two of my coworkers brought in their OptiGrills, like a George Foreman, but bigger, and has a mood-ring-like light on it that tracks doneness. Those things worked great to cook steaks in 7-10 minutes each and did a real nice job with the salmon, too.

Thighs are usually pretty good and so are tenderloins but my breasts (breasts mama) are called MDC for Mom's Dry Chicken. I laughed my ass off when they told me that a few years ago.

I think I met that girl in college

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O judgment! Thou art fled to brutish beasts,
And men have lost their reason.

circulator. i got some of the special bags but i just vacuum seal.

Both are really lippy broads.

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Power is always in the hands of the masses of men. What oppresses the masses is their own ignorance, their own short-sighted selfishness.
- Henry George

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I've been cooking with it for 2 months now and give it a full endorsement.

Cooked so far
3 full racks of ribs
9 lb pork loin
3 pound flank steak
8 pound boston butt
steaks, pork chops

All turned out fantastic. Season the meat. Add to zip lock bag and force the air out. Look up on their website the temp and time and that's it. Steaks and chops are ready in a few hours where as the butt cooked for 2 and a half days. For the long cook, just periodically check in and make sure water hasn't evaportated.

I cook it in a big igloo cooler and cover the top with plastic screens to keep the heat and water from dissipating. I'll put the ribs and pulled pork against a green egg any day.