Quantcast
So I got the Anova - what next? - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 24

Thread: So I got the Anova - what next?

  1. #11
    Quote Originally Posted by daveb View Post
    Thanks all for the input so far. There is room for more...

    @Theory - "Under Pressure" is on the way. Thanks for the rec.

    @ Erilyn - I replaced a failed FS with a Cabela's sealer that has worked very well. I think Weston makes it. I'm going with a chamber unit so that I can get wet with marinades and confit.
    Thanks, I'm going to check that one out as well. You're "supposed" to be able to seal marinades and wet stuff with the FS but it never worked. Biggest waste of money. Would love to have a chamber, not sure I could talk the husband into that investment though lol

  2. #12
    Senior Member
    Join Date
    Apr 2011
    Location
    New Jersey
    Posts
    164
    Quote Originally Posted by Erilyn75 View Post
    Thanks, I'm going to check that one out as well. You're "supposed" to be able to seal marinades and wet stuff with the FS but it never worked. Biggest waste of money. Would love to have a chamber, not sure I could talk the husband into that investment though lol
    I posted this in the other Sous Vide thread. You can get a newer FoodSaver with the stop vacuum/seal function which works fairly when sealing bags with liquids or you can use the method below.

    I don't own a sous vide cooker yet, but I have tried partially freezing liquids I would put into FoodSaver pouch and then vacuum seal the pouch with my FoodSaver while the liquid is semi-solid. You could completely freeze the liquids but I imagine it would be a pain waiting for it to defrost before you throw it in a sous vide cooker otherwise your cook times would be off. I have completely frozen packages and leave them in the fridge to defrost when I leave for work so I can cook them later. I used this method primarily for marinades and it works fairly well. Its a pain in the a** but it does allow you to get liquids in FoodSaver pouch without sucking it all up.

    I will probably get a newer Foodsaver that has the stop vacuum and seal function to avoid having to do the above. I believe the lowest model is the V2244 which has this function and can be had for about $70 dollars new on Amazon or less if you buy the damaged box ones.

  3. #13
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,210
    Does everyone do short ribs as their first sous vide meal? I did these at 140F for 48 hr per Chang's recipe. Cooled them in two stages then in the fridge until the next day. Seared then removed in cast iron, carmalized some peppers and onions until almost a jelly consistency then added ribs to heat through. Served over risotto. Did not suck.

    Attachment 22992Attachment 22993


    For the sealer segue, I've used a few FS models and could not suck all of the air out of the bag. This results in floating bags and inconsistent product (for me). The Cabellas sealer will pull every bit of air out and the bags will submerge. Chamber sealer will be next. PS had a new model on display at recent food show in Chicago. Will look at it but the Vac 112 is at front of pack.
    Attached Images Attached Images   
    Dave
    Older and wider.

  4. #14

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Location
    Little Rock, AR
    Posts
    2,356
    Quote Originally Posted by daveb View Post
    Does everyone do short ribs as their first sous vide meal? I did these at 140F for 48 hr per Chang's recipe. Cooled them in two stages then in the fridge until the next day. Seared then removed in cast iron, carmalized some peppers and onions until almost a jelly consistency then added ribs to heat through. Served over risotto. Did not suck.

    Attachment 22992Attachment 22993


    For the sealer segue, I've used a few FS models and could not suck all of the air out of the bag. This results in floating bags and inconsistent product (for me). The Cabellas sealer will pull every bit of air out and the bags will submerge. Chamber sealer will be next. PS had a new model on display at recent food show in Chicago. Will look at it but the Vac 112 is at front of pack.
    Looks good Dave!

    RE vac sealers...now that I have a vast amount of experience with a chamber vac (starting last Friday )...what I've noticed is that edge sealers take the air out of the bag, chamber vac takes the air out of the food. It was amazing to watch the marinade for chuck roast boil at room temp. Game changer for sure....no more floating bags.
    Remember: You're a unique individual...just like everybody else.

  5. #15
    Dave which model did you get from Cabela's? The commercial grade 15" one? They have several to choose from.

  6. #16
    Quote Originally Posted by daveb View Post
    Does everyone do short ribs as their first sous vide meal? I did these at 140F for 48 hr per Chang's recipe. Cooled them in two stages then in the fridge until the next day. Seared then removed in cast iron, carmalized some peppers and onions until almost a jelly consistency then added ribs to heat through. Served over risotto. Did not suck.
    Is that last sentence an intended understatement? Or does it mean that you went through a fair amount of time and effort to make something that was decent but not outstanding?

    I got the Sansaire, but have yet to do ribs or anything with a really long cook time. Steaks, fish, and veggies have been good. Chicken breast has been very good, and so far a thick cut pork chop has been arguably the most impressive--it was very juicy and flavorful. Quite different from baked, roasted, broiled, or fried pork chops.

  7. #17
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,210
    @ 29 Palms. I have this one w 15" sealer bar. Item: IK-540035 It's no longer on website but may be through customer service or bargain cave. It looks like they've upgraded it to include holder for a roll of bags and released it with new model number. Good call.

    Name:  2014-02-13 16.28.34.jpg
Views: 64
Size:  25.7 KB


    @ Todd. "Does not suck" is more than understated, it may be ultimate compliment.
    Dave
    Older and wider.

  8. #18
    Dave, is there a marinade in the bags? If so, did you have to partially freeze it first so it didn't suck it out?

  9. #19
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,210
    E, Yes there is marinade, albeit a small (2-3T) amount. Primary seasoning is with dry rub mix of S&P. No I did not have to freeze it, position sealer near edge of counter, hang bag over edge - with some support - insert top of bag in sealer, and push start. Some juices may come through but not enough to worry about. Above is for part time catering gig, we do this couple times a month, though usually smaller amounts.
    Dave
    Older and wider.

  10. #20
    daveb's Avatar
    Join Date
    Mar 2012
    Location
    Just outside Tampa
    Posts
    1,210
    Been having fun with Anova. Made "best" salmon mom ever ate. (She says that a lot but I think this time she meant it). Many poached eggs. Pork belly is going on tonight for Pork Kakuni per Serious Eats.

    Unpacked the VP 112 today and used it to seal 1/2 belly with 1 cup + stuff marinade. Reaffirmed that physics works, liquid will boil under vacuum. I knew the theory, I've even read about chilling product and liquids. But I was too clever and thought if I used the vitamix to incorporate sugar into the soy/mirin it would warm it up and ensure sugar was dissolved. Now I know reality and it's not pretty. Still cleaning.

    For S&G the other half is in same marinade and I'll put it in the smoker to compare. If I had a third half I would braise it like the traditional recipe calls for. Next time.
    Dave
    Older and wider.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •