Sous vide steak

[Ruffdaddy]

Awww yeah wife got me one for the bday.

Share some recipes if you got any good ones please.

[TeeShock]

Every time I see this thread title I picture Farmer Fran from Waterboy mumbling south side.

[Chili]

I want to try one of these.. The steaks I mean, not to cook them.

[8mpg]

I was watching a few videos on this type of cooking and came a across this one. Yall should like how he sears it around the 7:40 mark, apparently he doesn't own a frying pan.

I have used a torch as well and it works great. The very high temp is something you cant recreate with a pan. Also have deep fried a steak after sous vide to sear it. Worked well but it was a little hassle. Cast iron is where its at

My DIY sous vide has been great $75 and some time and effort. My dad bought the Arnova (the company is known for their lab equipment) and it works great. Wish the Arnova was out a couple years ago.

[mustang1200]

I received mine in the mail yesterday. I'm using it for some steaks this evening.

[Ruffdaddy]

Thanks for all the information guys! I forget this site can be more than banter at times haha.

Looks like anova has 3 models and last day for 50 off is today. I'm debating between the 2 entry level options.

[mustang1200]

What I've read has said the Anova is 1000w. My commercial units are 1560 watts, but they have a capacity of 60 gallons.


I would think the Anova would handle 5 lbs easy, but maybe Hmbre can speak up since I don't have experience with that exact unit.

The spec's on the medium size states 5 to 6 gallons. Also states it turns over 12L/minute.

[bcoop]

What capacity would I need to cook 5lbs of meat at 140F? Is the baseline anova enough at 800W?

What I've read has said the Anova is 1000w. My commercial units are 1560 watts, but they have a capacity of 60 gallons.


I would think the Anova would handle 5 lbs easy, but maybe Hmbre can speak up since I don't have experience with that exact unit.

[Ruffdaddy]

What capacity would I need to cook 5lbs of meat at 140F? Is the baseline anova enough at 800W?

[bcoop]

I may have to pick one of these up next time I have spare change and am not blowing it on kart stuff. $200 seems so cheap for something of this nature.

My immersion circulators run roughly $1300 for commercial units with more precise controls, HACCP interface, and a more heavy duty design. $150 is incredibly cheap. I can't speak to the quality of the Anova, but the stick style is definitely what I would do if I were you. The sous vide supreme is very limited on the size of the water bath. With a stick style like the Anova, you can do brisket or prime rib in a cooler, etc vs the sous vide which wouldn't do more than a couple of chicken breasts at one time.

[stangin4lyfe]

Order it before the 5th and get $50 off with FACEBOOK50 coupon code. Can't wait to test mine out next week.

I was thinking about getting one of these for my chicken breasts and you just sealed the deal!
Thank ya sir!

[GrayStangGT]

I may have to pick one of these up next time I have spare change and am not blowing it on kart stuff. $200 seems so cheap for something of this nature.

Order it before the 5th and get $50 off with FACEBOOK50 coupon code. Can't wait to test mine out next week.

[Ruffdaddy]

It all depends on how it's done. Like I said, if you vac seal the steak with a marinade, it goes deeper in to the meat. Even if it is only salt, pepper, and butter. But you could do herbs an butter, a red wine reduction, etc.

For the price of the anova, I highly recommend. And I recommend that style vs a sous vide supreme, because with the "stick" immersion circulator, you aren't limited to a certain size.


This is good for all proteins but fish. Fish has a weird texture after sous vide. Works really well with pork and chicken.

I may have to pick one of these up next time I have spare change and am not blowing it on kart stuff. $200 seems so cheap for something of this nature.

[Hmbre97]

One interesting aspect of cooking chicken this way is being able to cook it at a lower optimum temperature. Most things I've read said the best temp for chicken is 140-145 degrees. By leaving it in the water bath for an extended time, it pasteurizes the chicken and makes it safe at that lower temp.

[bcoop]

So is it that much better than grilling taste wise? Or is it more of a convenience and lower risk of overcooking?

I want one!!!

It all depends on how it's done. Like I said, if you vac seal the steak with a marinade, it goes deeper in to the meat. Even if it is only salt, pepper, and butter. But you could do herbs an butter, a red wine reduction, etc.

For the price of the anova, I highly recommend. And I recommend that style vs a sous vide supreme, because with the "stick" immersion circulator, you aren't limited to a certain size.


This is good for all proteins but fish. Fish has a weird texture after sous vide. Works really well with pork and chicken.