Testing 1, 2 Anova over!

[1Bigg_ER]

Can't see a need for two at this point as I RARELY eat veggies???

You just might start eating peas if you sous vide them.

I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.

[1Bigg_ER]

OH MY GOODNESS EFFING GRACIOUS!!



Straight out of the bag, not seared yet.



138 degrees for 54 hours. Yeah prime ribs got nothing on this!!



I'll bed back later!

[muebe]

Oh my Bigg!

Great looking meat!

[1Bigg_ER]

Oh my Bigg!

Great looking meat!

My 7 year old devoured it. There's no need to go 72 hours. But I'll let the rest keep going for experiment sake. But my heart wants to stop and eat the rest.

[muebe]

Oh my Bigg!

Great looking meat!

My 7 year old devoured it. There's no need to go 72 hours. But I'll let the rest keep going for experiment sake. But my heart wants to stop and eat the rest.

Your going to find the 72 hours are way way tender! I prefer the 50 hours myself!

[1Bigg_ER]

I believe you.
I think I'll have to use it as cold cuts for Sam niches. 138 for 54 hours is a hit for my family.

[teesquare]

Can't see a need for two at this point as I RARELY eat veggies???

You just might start eating peas if you sous vide them.

I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.

Try wrapping some caul fat around a roast - then SV it.....

[drholly]

That looks wonderful, Bigg - more ammunition...

[muebe]

Can't see a need for two at this point as I RARELY eat veggies???

You just might start eating peas if you sous vide them.

I'm working on a recipe specifically for Pappy. It will involve some leaf lard. Trust me he'll ask for seconds.

Try wrapping some caul fat around a roast - then SV it.....

Tim at 138 the fat is not really going to render....

[Las Vegan Cajun]

That looks wonderful, Bigg - more ammunition...

I take it you're one step closer to becoming a hot tuber like us. 

Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.

[drholly]

That looks wonderful, Bigg - more ammunition...

I take it you're one step closer to becoming a hot tuber like us. 

Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.

I've thought about that. The other side are two teenage girls and a wife that likes to eat out. Planning 50 or more ours ahead is difficult. I am on the precipice, but still  considering the jump.....

[Las Vegan Cajun]

That looks wonderful, Bigg - more ammunition...

I take it you're one step closer to becoming a hot tuber like us. 

Just think of those cold Minnesota winters when your outdoor cookers are snowed in, you can slow cook indoors with sous vide.

I've thought about that. The other side are two teenage girls and a wife that likes to eat out. Planning 50 or more ours ahead is difficult. I am on the precipice, but still  considering the jump.....

I look at it like thawing a turkey, it takes several days, while it thaws I go about my business cooking and eating other meals, including eating out.  Not all SV recipes take 50 hours, many can be done in one day, similar to a meal done in a crockpot, set it in the morning and it will be ready for dinner that night.

[pz]

Not all SV recipes take 50 hours, many can be done in one day, similar to a meal done in a crockpot, set it in the morning and it will be ready for dinner that night.

Good part is that you won't over cook your dinner if you are late

[drholly]

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

[Jaxon]

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