Hey, weren't we told to drop this subject?
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A POLL :To Sous Vide or Not To Sous Vide
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The final choice is badly worded. A hoax? By the way I do use my Anova to can hot peppers. It keeps them crunchy. So it is good for one thing, easier than dragging out than trying to maintain the temp on my gas stove. Just set it at 191 and a timer for the amount of time and forget. So I do use it once or twice a year since I have it. So voted Use < 6 times a week, can't vote for a hoax when it isn't.Last edited by mountainsmoker; August 22, 2019, 12:15 AM.
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I like to use my SV for beef and pork, especially Tri Tip and pork loin so as not to overcook it. With only two of us in the house I sometimes have the time to putz a little more trying for a better product on the table. I think SV is just another way to cook and have some fun. To each their own.
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Bob Hicks, from Mormon Mecca
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Originally posted by ComfortablyNumb View PostHey, weren't we told to drop this subject?
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I consider my Anova just another tool in my culinary arsenal and I'm still learning. But I have found it a go to method for boneless chicken breast. My Fresh Market has a weekly sale on boneless high quality chicken breasts. I take half of what I buy (usually a bunch) and throw it on the kettle for 20-30 minutes at 200-225 with a good fistful of wood chunks. After that I vac seal the smoked and unsmoked halfs in their own bags and throw them in the freezer. 1 1/2-2 hours in the bath @ 150 and I've got a refrigerator staple in this house - perfectly cooked chicken smoked or plain- however you want to use it. So much better than any processed ready to eat food from the store. Sure it takes a little time, but its mostly just hands off waiting.Last edited by coupster; August 22, 2019, 11:59 AM.
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I like to use my Joules for various tasks on busy cook days. Especially during the holidays. I always cook my prime ribs sous vide. (sear in aged tallow, SV, Broil) It allows me the time to do other things and not worry about the meat until it is time to broil. I also use my units for making Hollandaise sauce and the asparagus.
For BBQ, I use them for pork shoulders and ribs (also sear,SV, short smoke), the taste is different but that is okay and often what I am after. Additionally, the texture is always right on point and I really like that. It also makes it sooo much easier when you are cooking a ton of different meats for a get together.
As I have stated before in other threads, I see it as another tool in the arsenal. Just like my KBQ, Kamados, Kettle, PBCs or any other cooking apparatus I might own.
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Club Member
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
I do a turkey breast every couple of weeks for lunch meat. Once I started doing that, I completely stopped buying it at the deli counter (even though I really like Boars Head products). Seasoned with whatever I have on hand, 145 for a couple of hours.
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
Let's see...
I've used the sous vide to cook stuff, from mammals to crustraceans to vegetables to fruits to eggs to sauces.
I've used the sous vide to pasteurize eggs. To infuse butter and oil with herbs. To temper dairy for custards. To temper eggs for custards. to cook custards (a lot of custards... it's really AMAZING for custards). To reheat pork for safe consumption at work (though often I think I should go lower and thin the herd here...)... To hold my sourdough starter at a 95 degree temperature for a week to foster a sweeter flavor in the bread...
I've seen folks use it to make limoncello. I've seen it used in yogurt and cheese making. In canning and preservation. In fish and cephalopod cooking.
There are all manner of tricks you can use it for. There are all manner of practical applications.
There is no mandate that you use it, any more than there is mandate as to which cut of steak is your favorite, as to what topping you should put on your burger or what order you have it in, or even what style of outdoor cooker you use.
I've been sous viding for over a decade now. I run in phases of being more experimental and "Sous Vide All The Things" and phases of being more utilitarian, like weekly meal prep.
Like any culinary tool, you can be bad at it. You can get better with repetition and experimentation. You don't have to have it, you don't need it. Unless you want medium rare brisket (no way around that one, kiddos... and to that one person, it's only greasy in your imagination, where no one wants to go anyway).
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I have to say that I agree with coupster and others. Sous vide Chicken breasts are juicy and flavorful - not the dry bricks I get on my grill. My favorite (when I have time to do it) is the Troutman QVQ method. I followed his (and others) advice on beef ribs, brisket, and , most recently, chuck roast and (what my SWMBO called "the best dam_ salmon I've ever had"). I got nothing but ecstatic praises and "I'll be happy to pay you to make this for me" compliments. I have the Anova and really consider it another tool in my arsenal just like different rubs, different woods, different spices, etc. I STILL love pure salt on meat, then blue smoke. QVQ for me is just another taste/texture/convenience that I refuse to do without
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I have 5 sous vide options (2 Joules, 1 Sous Vide Supreme, 1 Breville Control Freak and a Miele Combi Steam oven with sous vide option) and use them daily for all sorts of things- holding tempered chocolate, holding tempered colored cocoa butter, meats (sous vide Q and not), seafood, poultry, eggs, vegetables, fruits, savory & sweet custards & custard desserts, ganache, yogurt, proofing bread dough. I experiment with them a lot and am continuously amazed by the new flavors and textures created with precision temperature control. I went from being a super skeptic to a huge fan in very short order.
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Club Member
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I got a SV for xmas so i look forward to try this gadget out. First thing out will be a turkeybreast at 1.8 kg ish..
Im estemating a 6-7 hours in the tub
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Useful stuff here https://www.seriouseats.com/recipes/...thod/sous-vide
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Thanks for the link rickgregory
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