04/03/17 02:00 PM
Re: Sous vide cooking with the anova

So, I decided to buy an Anova, and tried out a steak last night. What a disappointment! The meat turned out fine, but the characteristic steak flavor just wasn't there. For the record, a 1 1/2 inch Prime NY strip, salt and pepper prior to immersion, vacuum sealed, 2 hours at 135 for medium, finished searing about 1 1/2 - 2 minutes in a super hot cast iron skillet.

Did your steaks have the same flavor as before, and did you do anything special? While I really like the precise and consistent interior temperature the SV provides, it seems like the steak flavor is sacrificed.

I'll still try other meats, and I'm really hoping to get a mush better fish result.

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