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Joined: Jun 2002
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A coworker convinced me to give the sous vide method a try, so I ordered an Anova unit off Amazon. Tonight, I cooked a couple New York strips, and I must say we're fairly impressed. Vac bagged them with a few sprigs of thyme and rosemary, and then cooked them at 129 for about 2 hours. Stoked up the Primo grill to full nuclear. Patted the steaks dry, seasoned with S&P, and then seared them 1-1/2 minutes per side. Pretty close to perfectly cooked, tasty, and juicy. Definitely warrants further experimentation.
Jeff
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Joined: Apr 2011
Posts: 15,297
Campfire Ranger
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Campfire Ranger
Joined: Apr 2011
Posts: 15,297 |
Man, I may have to give it a shot.
Semper Fi
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Joined: Feb 2005
Posts: 472
Campfire Member
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Campfire Member
Joined: Feb 2005
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It's the best way to do pork chops!
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Joined: Jul 2006
Posts: 2,736
Campfire Regular
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Campfire Regular
Joined: Jul 2006
Posts: 2,736 |
akjeff, I have the same unit and I'm completely convinced that it'll produce one very fine, perfectly cooked steak every time. Last night invited my daughter and family for tr-tip dinner, she warned me that she couldn't promise when she'd show up. I said no problem because I knew that if I needed to leave the meat in the sous vide bath an hour or two longer it wouldn't matter, which is one of the best aspects of the sous vide method. As it turned out the meat was in the sous vide bath about 10 hours and I finished(seared) it a gas grill to a prefect medium rare after daughter and family arrived and mom had everything else ready to go.
Last edited by super T; 01/15/18.
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Joined: Jan 2015
Posts: 7,845
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2015
Posts: 7,845 |
It's the best way to do pork chops! I saw this thread and knew you'd be along to comment. Roof is the Sous Vide expert.
"Government is not the solution to our problem, government is the problem."
Ronald Reagan
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Joined: Jul 2006
Posts: 2,736
Campfire Regular
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Campfire Regular
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It's also a great way to do chicken, especially breasts.
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Joined: Aug 2002
Posts: 5,757
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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Butter poached lobster tails......THE BEST!! Chicken breasts to perfection as well as any vegetable we've tried. Baby carrots in compound butter are awesome. I'm not 100% sold on steak yet, but need to play around some more. I did beef short ribs for 72 hours, then seared them. They melted in your mouth!
Mike
PS I have the older Anova before the wifi model.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Tracker
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OP
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Will have to try the lobster, chicken and some veggies....hadn't considered that!
Jeff
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Joined: Oct 2017
Posts: 111
Campfire Member
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Campfire Member
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my grand ma makes the best, not seen a lot of restaurant menu, they are very tasty when made properly.
A True Leader knows the way, shows the way and goes the way.
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Joined: Jun 2014
Posts: 127
Campfire Member
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Campfire Member
Joined: Jun 2014
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my grand ma makes the best, not seen a lot of restaurant menu, they are very tasty when made properly. Makes the best what? Sous Vide? You do realize it is a cooking method and not a food item?
Does this .405 Winchester make my butt look big?
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