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GaKaye
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Joined: 07/09/06
Posts: 11631
Loc: Peaceful Eastern North Carolin...
Re: Sous vide cooking with the anova [Re: Carol_Hill]
      #1726848 - 03/16/17 11:56 AM (174.193.129.222)

Another benefit, in addition to the timing thing, is that the meat is the correct temperature (doneness) from edge to edge. Usually a medium-rare steak is well done on the outside, medium next to that, medium-rare next to that, and too rare in the middle. Sous vide steaks are the same from edge to edge, except for the teeny outside crust that's formed during the searing process.

On a slightly different subject, I thought there was a way I could post a photo to the photos thread without it having to be somewhere on the internet? I tried to do that, but it still asks for a url? I wanted to post a photo of my St. Patrick's Day dinner prep.

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Carol_HillAdministrator
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Joined: 08/01/00
Posts: 63866
Loc: Central Florida!
Re: Sous vide cooking with the anova [Re: GaKaye]
      #1726869 - 03/16/17 02:40 PM (47.192.9.53)

Regarding photos, you can UPLOAD a photo to the SXM photo forum. You have to type in something, then click on the box that says to upload a photo and you can then upload the photo from your computer to TTOL, then use that url to post the photo other places, like in this thread.

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GaKaye
Traveler


Joined: 07/09/06
Posts: 11631
Loc: Peaceful Eastern North Carolin...
Re: Sous vide cooking with the anova [Re: LBI2SXM]
      #1727048 - 03/18/17 08:20 AM (174.193.138.44)

My dinner was great! I tried to upload a photo, but just can't get it to work. The entire process is posted on a public page on Facebook, so anyone who wants to see it can go to This page and search Georgia Kaye Langston. If you're not on Facebook, I'm sorry!

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Ellieg
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Joined: 06/03/13
Posts: 51
Re: Sous vide cooking with the anova [Re: GaKaye]
      #1728542 - 03/31/17 06:56 AM (72.89.45.157)

Last night I did bone in chicken breasts. My husband who is really not a chicken guy, loved them. I prefer using chicken thighs but I had 2 good size chicken breasts. I put them in the ziplock with a little oil, lemon juice, and garlic. ( I had preseasoned them with the usual salt, pepper, and chicken seasoning). Put them in the bath at 150. They were done in one hour but they remained in the bath for just under 2 hrs till he got home and threw them on the grill to crisp up. They were really good. Very tender and juicy. I'm hoping to try salmon tonight. Anon Ellie

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cruzer
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Joined: 05/26/08
Posts: 342
Loc: Central Coast, CA
Re: Sous vide cooking with the anova [Re: Ellieg]
      #1728912 - 04/03/17 02:00 PM (99.108.167.12)

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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Ellieg
Traveler


Joined: 06/03/13
Posts: 51
Re: Sous vide cooking with the anova [Re: cruzer]
      #1729053 - 04/04/17 04:40 PM (72.89.45.157)

Sorry you had a bad expierence. The only thing I put in the the ziplock besides seasonings, was a pat of butter. It turned out delicious. I have only tried steak and chicken, but we were very happy with the results. I was hoping to do salmon but haven't done that yet. Anon Ellie

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