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Anyone sous Vide? #5441927 11/25/14 05:01 AM
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c141 Offline OP
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http://anovaculinary.com/products/anova

Just picked one of these up. Did a prime New York strip and seared on my BGE. Probably the best steak I have made. Anyone else use one and care to share some recipes and tips?

Re: Anyone sous Vide? [Re: c141] #5442407 11/25/14 04:14 PM
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PMK Offline
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you cooked a vacuum sealed steak in boiling water, then seared on grill? hmmm ... interesting concept. I could see it working well with vegetables.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Anyone sous Vide? [Re: PMK] #5442424 11/25/14 04:21 PM
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no comprende

Re: Anyone sous Vide? [Re: c141] #5442585 11/25/14 05:53 PM
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Yes, One of my favorite ways to do venison. Thick section or thin, it all comes out the same. Takes all the timing out of the cooking. Below is some backstrap finished in the same cast iron skillet that the brussel sprouts were cooked in. I also will throw the venison on the grill to finish it.


Re: Anyone sous Vide? [Re: c141] #5444272 11/26/14 03:45 PM
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What temp do you do the venison? That was my main reason for this is game meat.

Re: Anyone sous Vide? [Re: c141] #5444670 11/26/14 08:09 PM
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If it is venison, I set the temperature at 133F to get the middle to Med-Rare. Then I sear the outside to finish it. If you go much higher with venison it is not worth eating.

Re: Anyone sous Vide? [Re: c141] #5445695 11/27/14 02:43 PM
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Tried it but I did something wrong because I dodn't like the texture. Buddy of mine loves to do it.


"The arrogance of officialdom should be tempered and controlled, and assistance to foreign hands should be curtailed, lest Rome fall." Cicero
Re: Anyone sous Vide? [Re: c141] #5445774 11/27/14 03:25 PM
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yep, best way to cook lean meat plus the "gravy" is great!!


SPACE FOR RENT


Re: Anyone sous Vide? [Re: c141] #5446681 11/28/14 02:26 AM
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You need to do the redneck sous vide. All you need is a cooler and a thermometer. Either vacuum seal or put in a ziplock, remove all the air. Then put in hot water at the temp you want, say 130 degrees. Shut the lid. Add more hot water for long cooks.

Re: Anyone sous Vide? [Re: Justin T] #5466164 12/09/14 02:53 AM
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Originally Posted By: Justin T
You need to do the redneck sous vide. All you need is a cooler and a thermometer. Either vacuum seal or put in a ziplock, remove all the air. Then put in hot water at the temp you want, say 130 degrees. Shut the lid. Add more hot water for long cooks.

I saw method that in Field and Stream a month or two ago. Going to try it soon. Works well?


I hump the wild to take it all in, there is no bag limit on happiness. -Ted Nugent
Re: Anyone sous Vide? [Re: Buzzsaw] #5466285 12/09/14 03:59 AM
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Originally Posted By: Buzzsaw
yep, best way to cook lean meat plus the "gravy" is great!!


Did a batch of chicken for my lunch's and man I don't think I can ever cook chicken the normal way again. Simply amazing.

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