Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: pz on February 07, 2014, 11:04:59 PM
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The new unit finally arrived today - I'm impressed with the apparent quality of the unit (although I've not started it yet). Feels solid and well-built. My only disappointment so far is that no recipe manual was included. The instruction manual is clearly written, simple and to the point without being verbose.
Here's what you get (instruction manual not shown)
The box will make an excellent storage container
(https://lh5.googleusercontent.com/-n6mH3VRM0Qo/UvRh4jj0hzI/AAAAAAAAF0c/oCnoT4ND7G0/w1362-h908-no/IMG_3157.JPG)
Very nice storage box - contents includes the circulator, power cord, instruction manual (no recipe book)
(https://lh3.googleusercontent.com/-Abp5m89XtsM/UvRh6Dp-SkI/AAAAAAAAF0k/ay20yBOJ2-w/w1362-h908-no/IMG_3158.JPG)
Set up in a pot
(https://lh5.googleusercontent.com/-44mpFnDx3Jw/UvRh34i0TBI/AAAAAAAAF0U/DvbFOC5THs0/w605-h908-no/IMG_3159.JPG)
Looks like a standard PC cord
(https://lh3.googleusercontent.com/-AOezC2D1MwM/UvRh8-v9yMI/AAAAAAAAF0s/suixiHvQiRI/w1362-h908-no/IMG_3162.JPG)
Simple bayonet mount - the slits are water intake, the hole at the bottom is for the water impeller
(https://lh4.googleusercontent.com/-ClPfbrRVRak/UvRh95GeDzI/AAAAAAAAF00/SzmikqBXkgE/w1362-h908-no/IMG_3163.JPG)
Heating coil and pump impeller
(https://lh3.googleusercontent.com/-pOd7Y3PRmck/UvRiAYxziPI/AAAAAAAAF08/_ixHpAePG_k/w1362-h908-no/IMG_3164.JPG)
Min and Max indicators clearly marked on the stainless skirt
(https://lh6.googleusercontent.com/-aPe5UqUR_5w/UvRiCukaeaI/AAAAAAAAF1E/BMAEmghf7B8/w605-h908-no/IMG_3166.JPG)
Water enters the slits and exits the oval opening at the bottom of the skirt
(https://lh5.googleusercontent.com/-MxIO4G8Wubs/UvRng8oHYfI/AAAAAAAAF2A/-_o8V-urhcs/w1362-h908-no/IMG_3171.JPG)
Screw mount cap removes easily to show the pump impeller - during operation you can direct the opening of the pump to the desired direction
(https://lh3.googleusercontent.com/-Pu8TAwKdKTo/UvRnhi_gUcI/AAAAAAAAF2E/LFMX29CuJKU/w1362-h908-no/IMG_3178.JPG)
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Very nice pz!
Look forward to seeing you use it ;)
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Very nice pz!
Look forward to seeing you use it ;)
What's going to be your first cook?
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What's going to be your first cook?
Honestly I don't know yet. I have vacuum sealed ribeyes and pork loin, but no recipe yet. Likely one of those though because I want to try something this weekend, if I can find a suitable container in which to cook ;D
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do some veges too. I like veges.
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That is an impressive looking unit.
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That is an impressive looking unit.
+1
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What's going to be your first cook?
Honestly I don't know yet. I have vacuum sealed ribeyes and pork loin, but no recipe yet. Likely one of those though because I want to try something this weekend, if I can find a suitable container in which to cook ;D
The 72 hour short ribs should be on your list pz!
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Was looking at one exactly like this on ebay. Can't wait to see your first cook.
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Just ordered myself one. Looks like something interesting to try
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The 72 hour short ribs should be on your list pz!
Definitely, muebe - never wanted to do short ribs, but after what I've seen lately by what you and others have posted, it is on the list for sure
Just started cooking a small pork loin as I write...
Heated the water initially to within a few degrees of set temperature using the stove (to save a little time and energy)
(https://lh6.googleusercontent.com/-aLf4W6uyIT4/Uvgt9bH4B9I/AAAAAAAAF4s/KWN38gMoAgo/w1362-h908-no/IMG_3195.JPG)
The timer starts as soon as you press the Start button on the touch screen - temperature is rising rapidly because I have the gas turned on to assist
(https://lh6.googleusercontent.com/-qglq9Z5ej_E/Uvgt1Xk2_nI/AAAAAAAAF38/lNfKkUjewMU/w1362-h908-no/IMG_3190.JPG)
I just thawed a piece of pork loin I had in the freezer for a few months for this test run
(https://lh5.googleusercontent.com/-hD2YzfggOXA/Uvgt2onqcBI/AAAAAAAAF4I/5IOiJFk_cIM/w1362-h908-no/IMG_3189.JPG)
The circulation pump is quite aggressive ...
(https://lh3.googleusercontent.com/-97908_StEY8/Uvgt7qtUWqI/AAAAAAAAF4k/fGeEmoCeufk/w1362-h908-no/IMG_3194.JPG)
... now the 4-hour wait. The unit is very quiet, only a small hum of the pump motor. I'm going to test the water periodically during the cook with a Thermoworks unit
(https://lh4.googleusercontent.com/-tWMbievPnzw/Uvgt-jAn_nI/AAAAAAAAF40/lWeE03zFr6M/w1362-h908-no/IMG_3196.JPG)
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Can't wait to see how this turns out, what's the purpose of the plastic wrap in the last picture? keep to much water from evaporating?
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Can't wait to see how this turns out, what's the purpose of the plastic wrap in the last picture? keep to much water from evaporating?
Same here - I'm really looking forward to the end result! What looks like plastic wrap is actually aluminum foil, and you are correct - to keep water from evaporating
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I did an Amazon search, can I say holy crap ???
Then I did a Google Shopping search, way more reasonable ;D
Maybe "T" can chat them up to being a sponcer and we can get a better price ;)
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Maybe "T" can chat them up to being a sponcer and we can get a better price ;)
Indeed - Amazon has them for $450 while you can get them from the manufacturer for $199
About an hour and 10 minutes into the cook and I took the temperature using a couple of Thermoworks devices (probes and units). Interestingly, the temperature varied by up to a couple of degrees depending on the unit and probe
(https://lh5.googleusercontent.com/-AttgWUE3isk/Uvg6sh_6cdI/AAAAAAAAF5c/jsmAG4qbJpg/w1362-h908-no/IMG_3198.JPG)
(https://lh5.googleusercontent.com/-8xh_txq3KWo/Uvg6tECiHfI/AAAAAAAAF5g/85Msm-ToYLM/w1362-h908-no/IMG_3199.JPG)
(https://lh3.googleusercontent.com/-XViLE4-a77s/Uvg6sio0bjI/AAAAAAAAF5Y/YMBqbJ5w1vc/w1362-h908-no/IMG_3200.JPG)
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You have my undivided attention ;D
How many hours are you going to cook in the water bath?
How will you finish after?
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How will you finish after?
;D
I set the machine for a 4-hour cook, but about 12 minutes was consumed bringing the water to temperature. I'm glad that I did a preheat with the stove because that saved lots of time.
Because this is an experiment, I'm going to unpack and slice a couple of pieces just to taste it
As to finishing, I plan on a light coating of salt and oil on a searingly hot cast iron skillet
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Hi PZ,
You never came back to comment on your experiment ;D
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I got to get me one of those. :) :)
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I did an Amazon search, can I say holy crap ???
Then I did a Google Shopping search, way more reasonable ;D
Maybe "T" can chat them up to being a sponcer and we can get a better price ;)
Found one on Amazon for $204.99 at this link http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00HM93MHU/ref=cm_cr_pr_product_top (http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00HM93MHU/ref=cm_cr_pr_product_top)
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I did an Amazon search, can I say holy crap ???
Then I did a Google Shopping search, way more reasonable ;D
Maybe "T" can chat them up to being a sponcer and we can get a better price ;)
Found one on Amazon for $204.99 at this link http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00HM93MHU/ref=cm_cr_pr_product_top (http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00HM93MHU/ref=cm_cr_pr_product_top)
Still cheaper from them, $199.00
http://www.sousvides.com
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Hi PZ,
You never came back to comment on your experiment ;D
Sorry, CDN Smoker - the Olympics have been on and I've not been on my usual PC as I normally am. I did finish the cook however, and did manage to take a photo or two - will post them soon. Wife said it was the juiciest, most tender loin she has ever tasted - she usually dislikes my bone dry loin cooks ;D
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The first cook went very well considering I know nothing about the process. I looked online for a recipe and most of them were using some kind of brine for 12 hours or more before being vacuum sealed. I just used a hunk of pork loin I had already frozen, thawed it, and placed into the water bath without seasoning of any kind
Click the images to see a magnified version
Right out of the bag, the meat is kind of ugly
(https://lh3.googleusercontent.com/-XBmnwHLTfaI/Uvr2VUnL2uI/AAAAAAAAF60/pBj1iGlXDDw/w1362-h908-no/IMG_3206.JPG)
Browning a little makes all the difference
(https://lh3.googleusercontent.com/-8nHwDp2YZD8/Uvr1-egVntI/AAAAAAAAF6A/CMdA-T5BI0Q/w1362-h908-no/IMG_3209.JPG)
Nice and juicy, with the barest hint of pink I like. This was better than the typical tenderloin we do. I can't wait to do brining and marinading.
(https://lh6.googleusercontent.com/21cTv_T5MiA0qR0jeQz_iFakys5lTqHlpFW-MHvvn1Q=w1362-h908-no)
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Your tenderloin turned out good pz!
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Your tenderloin turned out good pz!
That's the best part, muebe - it was just plain 'ol loin, but turned out every bit as good as tenderloin. Now I need not spend the high price to enjoy tender juicy pork :)
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Thank you PZ,very informative.