Anyone Doing Sous Vide?

I got an Anova for my birthday (June) but Thanksgiving was my first opportunity to use it after fire season.

I did turkey legs, wings, and thighs with it last month (14 hr @ 145) and finished them with the broiler. I was skeptical, but it was pretty rad. The smokiness of the smoked paprika was huge.

It’s the only thing I’ve done to date, but plan to try more stuff.

 

this is the one I am about to buy


https://www.surlatable.com/product/PRO-3501111/Anova+Sous+Vide+Wi-Fi+Precision+Cooker


I just bought a FoodSaver vacuum sealer and BBQ a lot of smoked meat! I also want to try and vac seal a deal I got on 40lbs of skinless chicken breast! I was wondering if I can and any seasoning and olive oil to the bags when I vac seal them and then freeze them!

Can I just take them out of freezer when wanted and just sous vide them frozen and in unsealed bag?

Thanks

 

Awesome,

I was going to buy some smoked paprika tomorrow for the chicken when I vac seal, does the flavor taste good!

 

I've got a Sansaire that I use when I'm cooking pork chops. They come out perfect every time.

 

I am a big fan as well. Food saver an anova and a pellet grill and my life is almost complete. We have been doing beef tenderloin 130 for an hour or so then on to a smoking hot pellet grill for a min, min and 1/2 per side and all is good with the world. My niece comes over for Sous Vide all the time now!

 

This should get you started.

https://www.youtube.com/watch?v=NeoyCruJb98

 

The only downside is that it's not fast. You have to plan ahead to make sure and give whatever it is you're cooking enough time to actually cook.

 

You get it, I'm getting the one I mentioned and your spot on about BBQ smoking!

My Prime brisket took 16 hours at 250, low and slow and was one of my best cooks! Only thing is on an offset wood smoker its not set it and forget it but an all nighter baby sitting party but its sure is southing on my mind, might be even better if I hadn't quit drinking 20+ years ago! Maybe I'll spark a doobie next smoke, maybe not I might just pass out !

 

Guga, Ninja and Mamao do all the experimenting so you don't have to.

 

Been doing sous vide for almost 2 years now. Even though it's such a time consuming process, I still love it! My Joule has never failed me yet!

 

I bought a pellet smoker for that exact reason. I don't want to babysit a fire for that long. I love being able to set a temp, go to bed and let something smoke overnight.

 

I'm reading all these posts of happy campers but I just can't get past my "I hate anything French or sounds like it could be French" out of my blood. I don't care if it melts into gold; call me ignorant, rasiiis, whatever...get off my lawn
ok ok seriously looks good and i love food yeah i'd try it

 

It’s really good, but I think for long soaks, be measured. I’m used to smoking where more rub = better. There’s no loss here, so being measured matters. 2-3 cloves of garlic per bag over 14h was almost too garlicky. And that’s saying a lot for me....

 

I hear you, I'm Italian and garlic to me is like donuts to Homer!

 

man that looks awesome!

 

Technically, it's not boiled.

Its cooked at a specific temperature based on how you like it done (rare, med rare, med, med well, etc.). The longer cooking time helps break down the meat similar to smoking, which results in tender and juicy meat.

I recently did a chuck steak in my sous vide. A cut that is generally known for being tough or dry cooked like a traditional steak. I put it in at 135f for 20 hours and then seared it over charcoal and it came out as tender as a rib eye.

For those who like smoke, you can smoke your meat before you vacuum seal it(2 or 3 hours depending) and the cook sous vide and finally sear it.

There's more equipment and a couple more steps than normal cooking but, once you get used to how the process goes it is not anything more than other cooking methods.

 

I have the anova nano. Your version has more heating power and the added function of being able to start your cook away from home. The anova's in general are well worth their money.

 

Finally got mine and love it, just gotta start using it more!

 

I use my Anova for steaks all the time and it's great, super consistent and the sear time is very short

 

@osidepunker @roypark who else in SGU does this?

 

I use mine quite a bit. Frozen chicken breast from Costco/Sams. Plop them in Frozen in the morning. Dig them out in the afternoon and season and blacken them up. Tender and juicy. They are great cookers for Brisket as well. No brainer cooking and tender every time. Brisket does require about 2 hours of oven time to blacken it up.

 

GOML

 

I hope you are just using this temp for illustration purposes. 160 is WELL DONE

 

PELLET GRILL... Set and Forget. In fact, I have a pork butt going right now AND I'M AT WORK!!

 

Ok... Last post on this (for now)

One of the BEST items to Sous Vide are PORK CHOPS. Pork chops are quite temperamental...
Too rare and
Over-cooked and

With Sous Vide, you can get a pork chop that is 4-5in thick and it is PERFECT all the way through. Moist... Glistening... Super Tender...
Just cook it at about 135-136 for 4 hours and...