Testing 1, 2 Anova over!

[1Bigg_ER]

There's no planning involved, just look at those long cooks as emergency meal ready to go.
Only tough cuts of meat warrant long cooks.
I try to avoid eating same type of protein on consecutive nights (gets boring) so the long cooks will workout pretty great. 
Dump it on Monday night, and get perfectly cooked dinner on wednesday. Or dump some chicken legs on my way to work and pull em out, brown for dinner. Easy.

[drholly]

David,
Very few recipes call for 50 hour cooks.  Many are 1 hour or less.
Here's an example of a pork chop recipe that requires 45 min in the bath.
Who wants to cook for 2 or 3 days?  It ain't me!!!

try this:
http://recipes.anovaculinary.com/recipe/perfect-double-thick-rosemary-infused-pork-chop-with-hard-cider-glaze-braised-cabbage-and-apples?utm_source=Zapier&utm_campaign=a73f7f31a3-Anova_Precision_Cooker_Purchase&utm_medium=email&utm_term=0_61eaa9103d-a73f7f31a3-97765949&mc_cid=a73f7f31a3&mc_eid=83e39c62e5

That looks delicious, Jack. Thanks, you are helping me make the plunge!

[drholly]

There's no planning involved, just look at those long cooks as emergency meal ready to go.
Only tough cuts of meat warrant long cooks.
I try to avoid eating same type of protein on consecutive nights (gets boring) so the long cooks will workout pretty great. 
Dump it on Monday night, and get perfectly cooked dinner on wednesday. Or dump some chicken legs on my way to work and pull em out, brown for dinner. Easy.

Thanks Bigg - excellent points.

[teesquare]

Most sites recommend "1 hour per inch of thickness" for meats. I will double or triple that sometimes, if the cut of meat has a lot of tough sinew, silverskin between muscle groups, or other connective tissues and hard fats that need time to break down - beyond when the meat itself would be considered done enough.

That does not mean I would double or triple the time for roasts and such - you can over cook via Sous Vide - resulting in a mealy, un-natural texture. But, for cheap cuts of steaks and chops which have been known to you in the past as a tough cut of meat...try it! I think the strength of SV is it's ability to make a cheap cut of meat taste and have the texture of very expensive cuts.

[1Bigg_ER]

Here's beef short ribs after 65 hours.
Silky, still slice like a steak. Very very very beefy flavor. No need for teeth.

[muebe]

They look great Bigg!

SV is so forgiving on times. If your not home right away to take the meat out... no worries.

[Las Vegan Cajun]

Good points, LVC & pz. I am very close to pulling the trigger - your comments and these threads help a great deal. Thank you!

Okay, we need to come up with one more point to push you over the edge into the world of hot tub cooking.  I'm sure we will do it before the weekend.

[1Bigg_ER]

Verdict, there's no need to go past 54 hours.
There is minimal difference in tenderness. However, the 72 hours texture is hard to explain. Either way, it's fantastic!!



Now let's start cooking.

[Jaxon]

And here I am, waiting on my unit to be delivered...

Thanks for a great post and pics.

[1Bigg_ER]

And here I am, waiting on my unit to be delivered...

Thanks for a great post and pics.

You're going to love it. The possibilities are endless!

[Las Vegan Cajun]

And here I am, waiting on my unit to be delivered...

Thanks for a great post and pics.

You're going to love it. The possibilities are endless!

X2!

I think we have a sous vide reveloution starting right here at LTBBQ.

[1Bigg_ER]

Next, porcheta.
3 pound pork belly, diamonded, rubbed with aleppo peppers, herb De Provence, fennel pods, zest of orange and lemon.



Bagged and dropped in 155 degrees hot tub. I'm thinking 40 hours?

[Pappymn]

[Pam Gould]

Next, porcheta.
3 pound pork belly, diamonded, rubbed with aleppo peppers, herb De Provence, fennel pods, zest of orange and lemon.



Bagged and dropped in 155 degrees hot tub. I'm thinking 40 hours?

Holy pork belly..definately watching.. GO BUCKS  .☆´¯`•.¸¸. ི♥ྀ.

[Las Vegan Cajun]

 I can't wait to see how that pork belly turns out.