Anova Sous Vide Cooker Review

[BSK4000BOOM]

This would be a great one to test out
http://www.acanadianfoodie.com/2013/...-brisket-2013/

[Richtee]

This would be a great one to test out
http://www.acanadianfoodie.com/2013/...-brisket-2013/

I guess you should start a thread for a new device..with your review rather than posting in the review of another device. Thanks!

[BSK4000BOOM]

It's the same machine Richtee. Anova Sous Vide. LOL. The link is for a recipe as well not a review.

[Mark R]

I do my steak that way, Sous Vide then freeze. Butt a briskit, the time and temp, (yes I know about the curve) 40 to 140° worries me so I Sous Vide first and sear to serve. It is most excellent!

[BSK4000BOOM]

Thanks Mark R. Gonna try that out. I will post results.

[SQWIB]

Good price!

Cant wait to see some pics

[Squirrel]

I think I have convinced meself I should buy meself this for my upcoming birthday gift to meself.

[Snarlingiron]

Photo Update

Late, I know. But here's the deal. Night before last, I was reaching for the new 14" Granton slicer that I recently acquired, and I bumped it. The object was to slice the below described Tri Tip for a steak sandwich. It began to fall from the magnet bar above the stove and I re-actively grabbed for it. The result was a deep gash (did I mention that this thing is like a 14" long razor blade) in the web between my thumb and forefinger. I took one look and knew immediately that a trip to the Doc in the Box was in order to get sutures. Mrs. Snarlingiron, the R.N. wholeheartedly agreed, so I have been a bit delayed.

First thing I tackled was eggs. I cooked them for 45 minutes at 64° C.

Ok, here's the photo update:

As you can see, the Anova really moves the water:


64° Egg:


On some buttered toast:


Dig in:


Next was a Tri Tip. I cooked it at 123° for 22 hours. Mrs Snarlingiron and I agreed, this was the best steak we had ever eaten! Texture like butter. Could cut with a fork.

Set up:


Since this was a long cook, I made a cover to keep the water from evaporating:


Seasoned with Kosher Salt and Cracked black pepper, then seared over the full blast vortex:


This was a well marbled Tri Tip. The fat totally melted into the meat and it is so delicious, but very rich. Leftovers make the best steak sandwich ever!
That's all, folks.

[Richtee]

I don't know if I can bring myself to eat that egg. I need to prolly get over that. The beef however... YUM!

[dsgarner06]

Looks great! Love the egg and steak via SV! Man I gotta get one of those pups!

[Snarlingiron]

I don't know if I can bring myself to eat that egg. I need to prolly get over that. The beef however... YUM!

Well Rich, while it was delicious, I found the yolk a bit more done than I prefer. Next one will be done at 63°.

[BSK4000BOOM]

Are you just using a pot? I was thinking if buying a polycarbonate tub with a lid and cutting out a hole for the circulator?!

[Mark R]

Are you just using a pot? I was thinking if buying a polycarbonate tub with a lid and cutting out a hole for the circulator?!

I use one of those with one of my units. Works fine.

On edit, I think mine is Lexan. Have to look.

Doesn't say, it's a Cambro from RD.

[HawgHeaven]

Covers

One of my "What to do?" things with a circulator is to keep the water and temp in the vessel. Foil is a good adaptable lid for sure... what do you guys do who have circulators? I've got ideas of notching oot lids on tubs that come with lids, or hacking up cookware that come with lids, to accomodate the protrusion.

What say ye?

[Mark R]

I have four. One that has a 4.5 gallon vessel for circulation, I have a stainless cover for it.
One is a side unit, the connected bath is intended to heat another "container" or vessel via a coil. I use a poly (Cambro) container from RD with a copper coil in it. Holds about 3 gallons, works great. I just cut out the top to fit the tubing. So P3 yes, cut the lid to fit the eqp.
One is a waterbath, like a Sous Vide Supreme with a fitted cover.
The last is a Haake D1 with a clamp, like an Anova but bigger and bulkier. I would need to cut out the cover of what I was using it in, if for extended usage. Other wise clamp it on and go!