weezy Posted January 20, 2012 Share Posted January 20, 2012 Nope! The rangeless restaurant is the restaurant of the future, and the future is now. (And again, I emphasize that there are many, many situations (planes, trains, schools, hospitals, prisons) where this is preferable to the status quo - there are billions and billions of dollars at play here, and people are going to make a lot of money from this.) And here I was, pondering getting a little spread of land and starting a sous-vide ranch when I retired..... Link to comment Share on other sites More sharing options...
ol_ironstomach Posted August 8, 2013 Share Posted August 8, 2013 Scott Heimendinger, the man who parlayed his built-it-yourself immersion circulator plans into a gig as Director of Applied Research at Nathan Myhrvold's Modernist Cuisine Cooking Lab, has debuted his next immersion circulator as a stylish, fully assembled, ready to use appliance. Initially priced at $199 (via Kickstarter) and slated to become available in November, the Sansaire circulator clips to any vessel of up to 6 gallons capacity and controls water temperature to 0.1 deg F or C. Video here. Kenji Lopez-Alt has already weighed in after trying a prototype, and raves about it except for a slight error in temperature accuracy. He notes that in speed and temperature stability, it is a significant improvement over the more expensive SousVide Supreme, in part thanks to a forced circulation pump. (Contrary to Kenji's headline, the Sansaire is not a Modernist Cuisine product; Scott explains in his FAQ that he had begun this project before accepting his current employment and that Myhrvold has permitted him to continue it as a personal side project.) 4 Link to comment Share on other sites More sharing options...
Josh Posted August 9, 2013 Share Posted August 9, 2013 I actually was going to post about this as well...I contributed to the campaign, and will weigh in once it ships later in the year. Link to comment Share on other sites More sharing options...
weezy Posted August 10, 2013 Share Posted August 10, 2013 I couldn't help myself, either. I've contributed for one as well. Now to research food-vac systems to go with it. Right now, I'm thinking my first foray will be yogurt, as that is finicky about temperature and the taste of fresh is so different from store-bought. Link to comment Share on other sites More sharing options...
ad.mich Posted August 11, 2013 Share Posted August 11, 2013 I also bought in on this. Just a word for those who purchased and don't have a lot of experience with Kickstarter: don't hold your breath on these actually shipping come November. They have already gone 2.5 times over their sales goal in less than a week, and lord only knows how many orders they'll end up with. They are also now looking into international voltage options, which will likely delay things as well. Then there are potential production issues. I back The Porthole cocktail infuser by the Aviary design team in August 2012, and it was scheduled to ship October 2012. I just got it last month. Hopefully this won't end up as delayed as that, but when these things go viral delays are inevitable. Don't send out invitations to your 72 hour braised short rib party for November just yet. Link to comment Share on other sites More sharing options...
thistle Posted August 11, 2013 Share Posted August 11, 2013 I was in the new Costco (Rt.1, Alexandria) today, & one of the many food tasting options was Cuisine solutions-I tried the korma chicken (good, but not my favorite-for some reason, I can't warm up to Indian food, or maybe it's just what I've tasted, I don't like Thai curry, either)), Mediterranean cod (very good) & my son tried the lamb & beef- we came home w/ the ropa vieja. Sous vide, once removed... Link to comment Share on other sites More sharing options...
FunnyJohn Posted March 11, 2014 Share Posted March 11, 2014 Here's a testing report on the Sansaire, Anova and Nomiku sous vide circulators by J. Kenji Lopez-Alt. It evaluates and rates each by various characteristics and functions. Bottom line:"The lower price point of the Anova and Sansaire is very appealing to me, and personally I prefer the slightly smaller profile of the Anova"”it lets me slip it into a cabinet just a bit more easily than the bulkier Sansaire. You should also ask yourself which interface you like. The Sansaire and Nomiku are simpler to operate, but the Anova has more potential for features down the road. As for me? With all three devices currently residing in my kitchen, I've found myself reaching for the Anova most often." Link to comment Share on other sites More sharing options...
Rovers2000 Posted March 11, 2014 Share Posted March 11, 2014 I have the Anova and have really enjoyed using it - the thing is also basically lab grade, it weighs quite a bit and feels very solid. Link to comment Share on other sites More sharing options...
ad.mich Posted March 11, 2014 Share Posted March 11, 2014 I got my Sansaire a few weeks back (again - don't ever expect a kickstarter on the projected delivery date) and after several weekends of travel I broke it out last weekend. They warned us that a few units had been coming back from the first batch as defective. I got one. I will report when I get a working unit! Link to comment Share on other sites More sharing options...
weezy Posted March 12, 2014 Share Posted March 12, 2014 Mine has arrived as well but I haven't had time to play with it yet. Maybe Sunday..... Link to comment Share on other sites More sharing options...
Rovers2000 Posted May 6, 2014 Share Posted May 6, 2014 I have the Anova and have really enjoyed using it - the thing is also basically lab grade, it weighs quite a bit and feels very solid. Anova just launched a kickstarter that Serious Eats announced today for a newer (cheaper / more adjustable) model that can be controlled via an iPhone. It's about a 30 dollar discount (the first two levels are sold out) from what retail will be. I can say that my original Anova has been humming along for about a year and I have had absolutely zero issues with it - in fact, I have some 72 hour short ribs in it as I type. I did jump in for the new one b/c the adjustable height will allow me to use it with smaller pots (I currently leverage a restaurant size stock pot with my original). Link to comment Share on other sites More sharing options...
DonRocks Posted May 6, 2014 Share Posted May 6, 2014 I can say that my original Anova has been humming along for about a year and I have had absolutely zero issues with it - in fact, I have some 72 hour short ribs in it as I type. I did jump in for the new one b/c the adjustable height will allow me to use it with smaller pots (I currently leverage a restaurant size stock pot with my original). Slight subject change, but still on-topic: is there something magical about "72 hours" for short ribs, or is this just the number that Michel Richard (and presumably the folks at Cuisine Solutions) popularized? Link to comment Share on other sites More sharing options...
Rovers2000 Posted May 6, 2014 Share Posted May 6, 2014 Slight subject change, but still on-topic: is there something magical about "72 hours" for short ribs, or is this just the number that Michel Richard (and presumably the folks at Cuisine Solutions) popularized? From the reading I've done on it - the difference is mostly textural. I've done them for as little as 7 hours and they've come out closer to the texture / taste you'd get with a traditional braise. The reason I'm doing the 72 hours is really to test it out (I also am having folks over for dinner Wed evening) to see what the difference is. Link to comment Share on other sites More sharing options...
dcs Posted October 11, 2016 Share Posted October 11, 2016 Making Sous Vide Simplify Work for You, by Brian X. Chen, October 10, 2016, on nytimes.com Link to comment Share on other sites More sharing options...
thistle Posted December 19, 2016 Share Posted December 19, 2016 I just got my Anova circulator & I can't wait to experiment with it. My first item is a tri-tip roast (6 hrs, 130), I don't have the energy to mess w/ it tonight, but I'll sear it tomorrow to add to a salad. Next up, chicken thighs & salmon. Link to comment Share on other sites More sharing options...
NolaCaine Posted November 26, 2019 Share Posted November 26, 2019 Digging up this old thread to share that I got me a Sous Vide thingy for mah birthday! I'm so excited that i can't decide what to try first. Probably going to be eggs b/c it's Thanksgiving and ...I'm not going to experiment on the most important of days. I will share though that the way it looks makes me giggle. Just me? and it's on the internet so I can make it do stuff from afar! So happy. Now I'll read this thread and hopefully learn something. Link to comment Share on other sites More sharing options...
curls Posted November 27, 2019 Share Posted November 27, 2019 @NolaCaine I recommend starting with Kenji's recipes on the Anova site, the recipes at Chef Steps, and Douglas Baldwin's website (links included below). Hope you enjoy sous vide. I like it a lot for cooking chicken and turkey breasts. https://recipes.anovaculinary.com/?searchString=Kenji&categorySlug= https://www.chefsteps.com/gallery?generator=chefsteps&published_status=published&difficulty=any&sort=newest&premium=everything https://www.douglasbaldwin.com/sous-vide.html 3 Link to comment Share on other sites More sharing options...
NolaCaine Posted December 7, 2019 Share Posted December 7, 2019 On 11/27/2019 at 8:10 AM, curls said: @NolaCaine I recommend starting with Kenji's recipes on the Anova site, the recipes at Chef Steps, and Douglas Baldwin's website (links included below). Hope you enjoy sous vide. I like it a lot for cooking chicken and turkey breasts. https://recipes.anovaculinary.com/?searchString=Kenji&categorySlug= https://www.chefsteps.com/gallery?generator=chefsteps&published_status=published&difficulty=any&sort=newest&premium=everything https://www.douglasbaldwin.com/sous-vide.html I have conducted two experiments and am about to embark on my third. Thank you for these links. They are serving me well. I overcooked salmon but successfully cooked a frozen chicken breast to perfection. Tonight; The Pork Chop. 2 Link to comment Share on other sites More sharing options...
NolaCaine Posted December 8, 2019 Share Posted December 8, 2019 Pork chop from frozen at 144 for about 1.5 hours was bland but not overcooked. Link to comment Share on other sites More sharing options...
curls Posted December 8, 2019 Share Posted December 8, 2019 5 hours ago, NolaCaine said: Pork chop from frozen at 144 for about 1.5 hours was bland but not overcooked. Did you season & sear the pork chop post sous vide? Link to comment Share on other sites More sharing options...
Mark Slater Posted December 8, 2019 Share Posted December 8, 2019 9 hours ago, NolaCaine said: Pork chop from frozen at 144 for about 1.5 hours was bland but not overcooked. Seasoning must be added to the sous vide bag before "cooking'. The seasoning is distributed by osmosis . Link to comment Share on other sites More sharing options...
DonRocks Posted December 9, 2019 Share Posted December 9, 2019 7 hours ago, Mark Slater said: Seasoning must be added to the sous vide bag before "cooking'. The seasoning is distributed by osmosis . Why would that be if the seasoning is already in the bag (presumably mixed in with the item being cooked)? Is there some sort of dialysis membrane in the bag that transfers the seasoning via osmosis? Link to comment Share on other sites More sharing options...
MarkS Posted December 10, 2019 Share Posted December 10, 2019 too short time. Fat and juices need more time to get unctuous, especially starting from frozen. Next time go for another hour or two and add some apple cider to the bag before cooking. 2 Link to comment Share on other sites More sharing options...
zgast Posted December 10, 2019 Share Posted December 10, 2019 On 12/9/2019 at 1:30 AM, DonRocks said: Why would that be if the seasoning is already in the bag (presumably mixed in with the item being cooked)? Is there some sort of dialysis membrane in the bag that transfers the seasoning via osmosis? I think it's due to the nature of the post sous-vide cook. It's typically high temp, short time. I burn whatever herbs or spices are on the outside going for that maillard. If I put them in the bag for the sous vide, they permeate and aren't affected by the sear on the outside. Link to comment Share on other sites More sharing options...
NolaCaine Posted December 12, 2019 Share Posted December 12, 2019 Thanks all. I am really enjoying my new toy but I work so I can't quite experiment as much as I'd like. I did buy some supplies and hope to experiment more very soon. Will report back. I think the pork chops were too thin more than another other thing. 1 Link to comment Share on other sites More sharing options...
NolaCaine Posted December 12, 2019 Share Posted December 12, 2019 On 12/8/2019 at 1:49 PM, curls said: Did you season & sear the pork chop post sous vide? yes. In a very hot cast iron pan. Link to comment Share on other sites More sharing options...
NolaCaine Posted December 12, 2019 Share Posted December 12, 2019 On 12/8/2019 at 6:07 PM, Mark Slater said: Seasoning must be added to the sous vide bag before "cooking'. The seasoning is distributed by osmosis . Now you've got me thinking about planaria. Link to comment Share on other sites More sharing options...
NolaCaine Posted December 18, 2019 Share Posted December 18, 2019 I did it! I made (for the first time ever in my life) really great duck breasts and had my first real (un-egg-related) sous-vide success. Unwrapped and left in fridge breasts from about 7 am until they went into the bath (3:30). Placed them in a bag each with some orange juice, zest, salt, pepper, and garlic and a rosemary sprig from my garden (which looked really sad but imparted nice flavor). Into a 135 bath for roughly 2.5 hours. Removed, scored fat, put, fat-side down in very hot cast iron pan for 5 minutes. Feared that was too long, but perfect. Quick sear of other side, put in warming drawer. Put bag-juice (vaguely strained) in pan with some sherry, some broth and a little more S&P. Reduced; served over rice. I think typing this took longer than the actual prep- time. SO EFFING GOOD! 9 Link to comment Share on other sites More sharing options...
reedm Posted December 23, 2019 Share Posted December 23, 2019 One of my favorite things to use my sous vide for is to hold mashed potatoes for Thanksgiving dinner. Simply prepare the mashed potatoes, and place in a bag. (I don't recall the temp at the moment). Last night I used it for asparagus. About 10 minutes at 180. Excellent. I recently made a hollandaise using the sous vide. I think it's a great method. (I'll try to add links later, but google should get you there.) 1 Link to comment Share on other sites More sharing options...
Pat Posted December 24, 2019 Share Posted December 24, 2019 I'm planning to sous vide prime rib for Christmas dinner. Haven't tried such a large cut of beef before and am working from two recipes. Any tips from anyone who's done this? Other than finishing in the oven rather than searing on the stovetop, it looks fairly straightforward and similar to other sous vide meat preparations I've undertaken. Link to comment Share on other sites More sharing options...
dcandohio Posted December 24, 2019 Share Posted December 24, 2019 My mom wants an “oyster feast.” So tonight we are having oyster soup, oyster dressing and oyster dip with baguette toasts. Plus salad. It’s kind of a weird, carby meal, but she’s 88 and she gets what she wants! Link to comment Share on other sites More sharing options...
deangold Posted December 24, 2019 Share Posted December 24, 2019 Kenji Lopez Alt has championed using a large cooler for sous vide. Start with water 5 degrees warmer than your desired cook temp, put the food in a bag, drop. Close the cooler and wrap the top with towels or blankets. Check for temp every 2 hours. He was doing lamb rack and after two hours went from 130 pre lamb to 124 at the end. Link to comment Share on other sites More sharing options...
NolaCaine Posted December 25, 2019 Share Posted December 25, 2019 12 hours ago, Pat said: I'm planning to sous vide prime rib for Christmas dinner. Haven't tried such a large cut of beef before and am working from two recipes. Any tips from anyone who's done this? Other than finishing in the oven rather than searing on the stovetop, it looks fairly straightforward and similar to other sous vide meat preparations I've undertaken. I'm not brave enough to try anything over a crock-pot type cook time. Something weird about over 8 or 10 hours. But I'm a novice! One of my neighbors got a leak in his brisket bag when he was SV-ing long form so good luck and be careful! Link to comment Share on other sites More sharing options...
KMango Posted December 28, 2019 Share Posted December 28, 2019 On 12/24/2019 at 7:32 AM, Pat said: I'm planning to sous vide prime rib for Christmas dinner. Haven't tried such a large cut of beef before and am working from two recipes. Any tips from anyone who's done this? Other than finishing in the oven rather than searing on the stovetop, it looks fairly straightforward and similar to other sous vide meat preparations I've undertaken. How did yours turn out? We braved an 8lb, bone-in, 131 degrees for just over 8 hours, finished at 450 convection for almost a half hour. Probably the best beef of our lifetime, mostly due to sourcing, with the cooking method honoring the exceptional roast. A cut this expensive is not for the faint of heart---hours on pins and needles praying for no pin/needle leaks! 3 Link to comment Share on other sites More sharing options...
Pat Posted December 28, 2019 Share Posted December 28, 2019 11 hours ago, KMango said: How did yours turn out? We braved an 8lb, bone-in, 131 degrees for just over 8 hours, finished at 450 convection for almost a half hour. Probably the best beef of our lifetime, mostly due to sourcing, with the cooking method honoring the exceptional roast. A cut this expensive is not for the faint of heart---hours on pins and needles praying for no pin/needle leaks! Ours came out well: 8 hours at 133, dried and then brushed with a butter and herb/spice mixture, followed by 15 minutes in a 425F oven. I should have thought of using convection for the oven portion. That's a brilliant idea. Did you do anything with the bones or liquid from the sous vide portion of the cooking? Given the expense, I didn't want to let anything go to waste that could be repurposed. I re-roasted the bones for a while the next day and used them to make broth. I also reserved the liquid from the cooking bag, thinking I might make au jus/gravy, which I didn't. I may try some combination of that reserved liquid with the broth to make a soup. I have to see how much of the liquid from the bag is fat. I just poured it into a container and stuck it in the fridge. 1 Link to comment Share on other sites More sharing options...
KMango Posted December 28, 2019 Share Posted December 28, 2019 2 hours ago, Pat said: Did you do anything with the bones or liquid from the sous vide portion of the cooking? Given the expense, I didn't want to let anything go to waste that could be repurposed. I re-roasted the bones for a while the next day and used them to make broth. I also reserved the liquid from the cooking bag, thinking I might make au jus/gravy, which I didn't. I may try some combination of that reserved liquid with the broth to make a soup. I have to see how much of the liquid from the bag is fat. I just poured it into a container and stuck it in the fridge. We were so thrilled and eager to serve the roast, we did not re-purpose anything. That would have been a great idea! Of course, we would have had to ward off two famished Marine officers to make it happen. So perhaps it's better that we deferred. #SemperRare 2 Link to comment Share on other sites More sharing options...
NolaCaine Posted May 30, 2020 Share Posted May 30, 2020 It's been awhile. The one upside to being in my house all the time is the opportunity to play with my SV machine. I've mastered duck, pork, beef, and chicken. I've only had one disappointment. Yesterday I was watching You Tube about improving ramen (yes, I know I shouldn't eat cheap ramen) and found out that SV bag juice (once freed from fat) is basically broth. Seems obvious now but I didn't know and have been pouring it out when not making a pan sauce. That's going to have to stop. Link to comment Share on other sites More sharing options...
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