Anyone doing sous vide cooking?

[TheAnimus]

but having the cooker run for 72 hours just has me thinking about electric costs

If the insulation is good, and you've stopped water evaporating the running costs are very low really. I put the power measuring thing on it and found that taking tap water up to 55°C took more power than running it at that temp for 3 days. I now use the hot tap, as the cold water tap is really damn cold at the moment.

I would say compared to the cost of a good sealer bag, which iirc was 12p for the 20x30cm, the electricity cost is quite low it shouldn't take 10kWh.

I have the Rubbermaid 11.4L Clear Space Saving Container with it's lid. When dremelling the whole I took great care so that it's an almost perfect seal against the plastic base of the Anova. It's not airtight, but it's certainly appears to be water tight even at 85°C. I put it on a bunch of rubber trivets, and leave it under the boiler, which is one of the naturally warmer spots of my flat.

Care should be taken to make a good "seal" on the top. Otherwise if you are doing a hot cook you will coat the ceiling or the kitchen unit above in condensation, not great.

I hear that the £5 "pan lid organiser" from IKEA does a great job as a separation rack. But I've yet to work up the courage to brave visiting IKEA!

[snedger]

Went out to source ingredients for pistachio kofte kebab - gave up when couldn't get that exotic minced lamb.
Supermarket had ready made koftes, so gave it a go.
Topped and tailed the kebabs so that the skewers were not making contact with the bag.
60C for an hour, which went on a bit longer, so not really sure how long.
Placed the kebabs on a layer of finely sliced cherry tomatoes and spinach, poured over the juices in the bag. Grilled 5 minutes each side, just to get some colour in to the lamb.
Bought Lancashire oven bottom muffins (6 reduced to 28p) instead of a flat bread, served with cucumber and yoghurt dip.
Unbelievably delicious and tender.

[TheAnimus]

Just made this salmon, it's amazingly good!

https://www.chefsteps.com/activities...-104-f-classic

[snedger]

Has anyone had any luck buying meat ready vacuum sealed and suitable for sous vide?
No local butcher will vacuum seal at all and all of the online retailers that I've asked, have stated that their packaging is not suitable for sous vide.
But, I had a thought - the reply I received today from an online food firm stated that their vacuum packaging was too thin for sous vide - if I was put that sealed packaging, untouched, into sousvide packaging and seal that, then I would be able to buy marinated or bloody meats without having to worry about juices being pulled in to my ordinary, not chamber, sealer.
Not sure if the double wrap will affect cooking times - will have to experiment.

[TheAnimus]

Double wrap wouldn't impact time by any real amount.

Myself I've never worried about juices etc going into my ordinary sealer, I just wipe it down with anti-bac if it does happen. It's too much price to pay to not control the aromatics to rely on everything being pre-sealed.

The most "fun" I've had playing the press the seal button quickly game was making this:

https://www.chefsteps.com/activities...ney-glazed-ham

Highly recommend btw, dirt cheap too.

[jimborae]

So I've just purchased a Anova 1st Gen bluetooth & wifi enabled sous vide wand as they're going cheap on Anova's website atm. So despite my other half's misgivings I'l be entering the world of Sous Vide cooking shortly.

The deal is here 1st Gen Anova precision cooker. Amazing price at £74 for the Wifi model was £189 @ Anova Culinary

[peterb]

I got as far as adding this to my shopping basket, then did a search to see what the difference is between this and the second generation version.

It has had very mixed reviews on Amazon and other sites. One issue seems to be steam getting into the vents beneath the screen, causing it to malfunction. Another user reports the temperature maintenance is erratic.

Obviously people tend to report problems, but it might be worth giving it a thorough check out while you are within the 60 day return period.

That said, it had good reports by other users in the thread. it also has good reviews from the professional reviewers. The issues seem to be how long it lasts with repeated use.

[jimborae]

Yep well aware of the issues and will be checking it over thoroughly. Thanks

[peterb]

Yep well aware of the issues and will be checking it over thoroughly. Thanks

Didn't want to rain on your parade! (But I felt I had to report what I had found)

[jimborae]

Yep no worries Peter, but at that price I couldn't refuse. ������

[TheAnimus]

I think the reliability issues were mostly with the first batch/revision, rather than the first model. Also some people use cling film on a longer cook, and trap moisture into the plastic part, rather than metallic body.

Mine's had a year of heavy use and is going fine, touch wood, it's cooking tomorrows dinner right now. I do need to descale it, but such is London water.

If you'll permit me Jim, have a crack at something like this:
https://www.chefsteps.com/activities...ork-tenderloin

As all the ingredients are cheap. The Sous Vide park of the cooking is really easy, it all becomes about the 'sear'. As you take it out of it's nice hot bath, it's not as appetizing as we're used to. I'd recommend getting a few different oils too, nut oils and especially avocado as it has a high smoke point. As I've said before I love what it does with cheaper cuts, I can cook some beef rump just fine without sous vide. I can't get close to making pork tenderloin, beef short rib, pork hock, lamb even most fish fillets with traditional methods.

Don't blow your budget on expensive cuts. Also prepare yourself for your first 48 hour beef short rib... It's a religious experience.

[peterb]

Reassuring to get some real life experience - maybe it will go back on my buy list!

[snedger]

Double wrap wouldn't impact time by any real amount.

Myself I've never worried about juices etc going into my ordinary sealer, I just wipe it down with anti-bac if it does happen. It's too much price to pay to not control the aromatics to rely on everything being pre-sealed.

The most "fun" I've had playing the press the seal button quickly game was making this:

https://www.chefsteps.com/activities...ney-glazed-ham

Highly recommend btw, dirt cheap too.

Was waiting to reply when I cooked a ham, but not got round to it.
My sealer just does not seal when juices get pulled through, I may try the paper towel trick and rhe seal again below the paper.
Latest successes and failures: M&S generic "beef joint" 8 hours at 53C was butter like;
Beef and pork mince - oh dear - didn't prebrown, meat had a texture like pate and just looked too raw. Weirdly, I tried on the following day to brown it and it wouldn't - maybe due to being only 5% fat;
Longhorn ribeye - wow - at least 1.5" thick, 7.75 hours at 52.5C - fat and sinews melted perfectly - cooked two, had one for dinner and the second for breakfast two days later - best meals I've had for a long time

[TheAnimus]

Hmm what brand of bags are you using snedger?

I use these large ones: https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1

In this generic sealer: https://www.amazon.co.uk/gp/product/...?ie=UTF8&psc=1 (which apparently is discontinued now.

For stuff like the ham, I get the GF to hold the bag whilst I squeeze most of the air out of it, set it to wet seal mode, and hit the seal button as soon as the juice starts to run to the top of the bag. A larger bag makes this easier.

Another thing to watch out for is a crease at the top of the bag, if you don't have the bag flush against the heating element, let a fold come in, then it will all go wrong.

[jimborae]

Wish me luck, sous viding sirloin steaks for the first time for me & the Mrs tonight.

[jimborae]

Success - kind of.

Cheap tesco sirloin steaks were really good....tender, juicy etc. Best steak I've ever cooked....

The Missus swears that the steaks were ok & she's never going touch the damned contraption......"too much effort for not enough result...."

Me thinks she's just pee'd off cos my steaks are better than hers now....hee hee.

Cant wait to try it with decent meat now.

*Edit* absolutely no issues connecting to bluetooth & wi-fi. this thing ain't going back.