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Thread: Sous Vide anyone?

  1. #201
    Master subseastu's Avatar
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    Quote Originally Posted by Captain Morgan View Post
    I suspect it could well be used on ribs but I haven’t done any yet, it works well on brisket though.

    They are good machines, I have a suspicion that they are designed for medical / scientific use and re-badged.
    I like having 1400w vs the 900w that a lot of the other machines offer.
    Agree these ones do seem a bit more "industrial" than others. I may have missed it but how long and what temp did you do you pork for in the bath?

  2. #202
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    Quote Originally Posted by subseastu View Post
    Agree these ones do seem a bit more "industrial" than others. I may have missed it but how long and what temp did you do you pork for in the bath?
    71c for 30 ish hours in the SV, then re-rub and in the oven for 1.5-2H @ 130 (150 last .5h) for ~1.5kg of pork.

    This is my starting point for most sous vide recipes
    https://www.seriouseats.com/2016/07/...-shoulder.html
    Last edited by Captain Morgan; 1st April 2018 at 09:44.

  3. #203
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    Certainly a time commitment and planning ahead! My SV only goes for 24hrs until timer ends, it makes a hell of a noise, and then resetting before making noise again to tell you it’s at temperature.

    Smoker sounds easier for me at the moment & with the egg, don’t seem to suffer the stalls quite as badly as I did pre-ceramic, maybe as less moisture is lost.


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  4. #204
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    Quote Originally Posted by Captain Morgan View Post
    71c for 30 ish hours in the SV, then re-rub and in the oven for 1.5-2H @ 130 (150 last .5h) for ~1.5kg of pork.

    This is my starting point for most sous vide recipes
    https://www.seriouseats.com/2016/07/...-shoulder.html
    Ta. That is a good website. If you've not seen it before www.greatbritishchefs.com is also good but tends to be more towards fancier cooking

  5. #205
    Master MakeColdplayHistory's Avatar
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    Lump of topside this evening. It was rubbed in salt and pepper then coated with olive oil and lots of fresh thyme then in the SV all afternoon at 52c.
    Seared in a hot pan and carved then served with a roasties, veg and a Madeira and porcini gravy.

  6. #206
    There's a new Instant Pot coming out soon which will have Sous Vide capabilities due to better temperature regulation. I'm going to wait for the reviews after it gets released, but might upgrade my IP so I can give this a try without taking up kitchen space that I don't have, for a separate specialised unit.

    https://thewirecutter.com/blog/whats...stant-pot-max/

  7. #207
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    Quote Originally Posted by robt View Post
    There's a new Instant Pot coming out soon which will have Sous Vide capabilities due to better temperature regulation. I'm going to wait for the reviews after it gets released, but might upgrade my IP so I can give this a try without taking up kitchen space that I don't have, for a separate specialised unit.

    https://thewirecutter.com/blog/whats...stant-pot-max/
    +/- 2 degrees is still a lot.

    It makes the hell of a difference if your steak ends up being 55 or 59 degrees....
    Someone who lies about the little things will lie about the big things too.

  8. #208
    ^
    Not to mention that it doesn’t circulate the water, so expect temperatures to be even more uneven in practice.

  9. #209
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    Also looks size limited so no 24-48 pork shoulder or beef brisket...

  10. #210
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    It seems that longer preparation doesn't necessarily equal better result. I've done my pork ribs slowly, for 40 hours at 58 degrees before the barbeque. The result was excellent so I didn't bother trying anything else. Last weekend I was "rushed" and started preparing the sunday lunch on saturday evening. My ribs ended up spending some 17 hours at 80 degrees and the result was excellent. In fact probably the best ribs I've eaten, although the seasoning was probably the deciding factor rather than the cooking time.

  11. #211
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    It’s a balancing act, of both time and temp, generally a lower temp will need longer to break down the connective tissues and fats.
    Obviously a higher temp can achieve this more quickly but that does not mean that they’ll retain the same texture.

    I do my pork shoulder (~2.4kg) at 75 for 20-24 hrs now, I’ve tried 70 for 36hrs but prefer the texture of a higher/shorter cook.

    This might give some background if you’ve not read it before.

    https://www.seriouseats.com/2015/09/...pork-ribs.html

  12. #212
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    Hadn't seen that one before. An excellent read, thanks.

  13. #213
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    With ribs now 3hrs into their cook on the BGE, I’ve never really wanted to bother with sous vide ribs, as just a bit fake for me - even if liquid smokes are good.

    Especially as it’s quicker on the smoker & I’ve got an all year round set up. Although texture wise I’d like to try 36hr ribs, but a) it pushes my patience, and b) my timer only does 24hrs and planning that far ahead hurts my head!

    Want to try some fish on it soon. Also Brent reading about egg temp-times too, but yet to have a play with them.


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  14. #214
    Quote Originally Posted by Raffe View Post
    +/- 2 degrees is still a lot.

    It makes the hell of a difference if your steak ends up being 55 or 59 degrees....
    That's what I thought from the specs, hence waiting for the reviews.

    That said, you could say something similar about a watch with +/- 20s variance that still keeps time within 1s/day. If it can maintain a consistent average, over a long time, then it may not matter much at all.

    I wonder what the actual variance on a proper sous vide machine is for comparison. The variance on some high end thermometers is about +/- 0.5 degrees, so I'd be surprised if sous vide machines get anywhere near that accurate. Plus their actual wording is "1 or 2 degrees variance" and which could mean anything from +/- 2C to +/- 0.5F.

    Quote Originally Posted by Belligero View Post
    ^
    Not to mention that it doesn’t circulate the water, so expect temperatures to be even more uneven in practice.
    Interesting point and I know for example cooking rice tends to leave an overcooked layer at the bottom, but I wouldn't expect there to be a huge temperature gradient from top to bottom when filled with water, just a bit of a hotspot where anything is actually touching the metal. That's easily solved with a small plastic stand.

    I also don't know how low the temperature can go on these, which is another "wait and see" factor.

  15. #215
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    Has anyone done beef short ribs sous-vide? The temperatures and cooking times seem to be all over the place on any recipie I’ve looked at so far.

  16. #216
    Many ways to do them, and they’re all good in my experience. It’s pretty much impossible to screw up ribs using SV.

    Here’s the best guide I’ve come across, and it does an excellent job of showing the different possibilities:
    https://www.chefsteps.com/activities...-ribs-your-way

  17. #217
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    Thanks for that. 85 degrees for 24 hours (and finished in the pizza oven) seems to be what I’m looking for.

  18. #218
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    Quote Originally Posted by Enda View Post
    Thanks for that. 85 degrees for 24 hours (and finished in the pizza oven) seems to be what I’m looking for.
    Be interested to hear how they turn out as I've been looking at doing these myself. The other way I was considering is pressure cooker for 1hr 15min or so.

  19. #219
    Well, it seems scepticism of the Instant Pot was warranted. Amazon sales reminded me to check on this. Reviews are not so good:

    https://www.cnet.com/reviews/instant-pot-max-review/

    "20-degree discrepancy" is quite a lot worse than +/- 2 degrees. Also it's apparently worse than the standard IP at normal Instant Pot stuff. I am disappoint.

  20. #220
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    I recently tried M&S organic, grass fed Ribeye and it was sublime. It's the best tasting shop bought steak I have have ever had!

    I have been into M&S three times for it since, but it has only been available once!

  21. #221

  22. #222
    Master subseastu's Avatar
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    Keep meaning to post stuff on this. Just done this tonight. Fillet steak 54C for 3 hrs, seared in cast iron (oil, butter, rosemary, garlic) with roast chips and a white wine brandy pepper sauce. Should be worth something later tonight

    Sent from my H8314 using Tapatalk

  23. #223
    Anyone using the Anova?

    The Precision Pro version is currently half price at £184 and the Precision reduced to £144.

    Is the pro worth the extra £40?

    Cheers

    Ross

  24. #224
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    Quote Originally Posted by Bigstam View Post
    Anyone using the Anova?

    The Precision Pro version is currently half price at £184 and the Precision reduced to £144.

    Is the pro worth the extra £40?

    Cheers

    Ross
    I have the Anova precision stick, its pretty simplistic tech and much too expensive for what it is. I find the bluetooth tech completely redundant, why would you need or want to remote-control a sous-vide stick? The quality and accuracy is acceptable, but not outstanding. Amazon has comparable sous vide sticks for less than half the money and that would be my recommendation.

  25. #225
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    Quote Originally Posted by Bigstam View Post
    Anyone using the Anova?

    The Precision Pro version is currently half price at £184 and the Precision reduced to £144.

    Is the pro worth the extra £40?

    Cheers

    Ross
    I've got the Wifi and Blutooth one. Works for me, pretty sure they go down to £99 every time a sale happens

  26. #226
    Cheers guys, I will check out what Amazon have to offer.

  27. #227
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    Quote Originally Posted by Belligero View Post
    ^
    Not to mention that it doesn’t circulate the water, so expect temperatures to be even more uneven in practice.
    I use an Andrew James -non-circulating tank, and natural convection works fine, unless you overload the tank and block off the natural ‘columns’ of water.

    In some scenarios the circulator will fight against natural convection.

  28. #228
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    Mine is a cheap & cheerful Giles & Posner non circulating type & it’s been fine, am sure I’ve got more temp variance than the more expensive ones, but can’t justify a new one yet as it does what I require.

  29. #229
    Grand Master Raffe's Avatar
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    Just seen this:



    I think they are still too expensive at 50% off, would buy one from Amazon for below 50 quid. The main difference between Anova and the no-name brands is the excessive marketing budget of Anova.

  30. #230
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    Warning- thread resurrection, but I have possibly bought one of the cheapest Sous Vide/all in one machines off Amazon for a frankly ridiculous £60, plus vac-pac machine and it is a complete game changer. I cannot believe the results, consistency and flavour. Why on Earth did I not get one earlier?

  31. #231
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    Quote Originally Posted by yumma View Post
    Warning- thread resurrection, but I have possibly bought one of the cheapest Sous Vide/all in one machines off Amazon for a frankly ridiculous £60, plus vac-pac machine and it is a complete game changer. I cannot believe the results, consistency and flavour. Why on Earth did I not get one earlier?
    Have you tried it ? 750w is very low for a sous vide device. We use a few of them they’re usually about 3kw. Shout if you need some recipe book recommendations.

    For that size suggest you have a look at compression cooking, would be great with a smaller device.

  32. #232
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    Plenty of sous vide cookers with 750 Watt. That is certainly sufficient to keep the temperature stable, maybe just a bit slow to get the water up to temperature.
    Someone who lies about the little things will lie about the big things too.

  33. #233
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    Quote Originally Posted by Raffe View Post
    Plenty of sous vide cookers with 750 Watt. That is certainly sufficient to keep the temperature stable, maybe just a bit slow to get the water up to temperature.
    They are all slow starting from cold. I fill with water from the hot tap and top up with the kettle if necessary. Throwing in a whole leg of lamb might take around 20mins to come back up to set temp.

  34. #234
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    Quote Originally Posted by blackal View Post
    They are all slow starting from cold. I fill with water from the hot tap and top up with the kettle if necessary. Throwing in a whole leg of lamb might take around 20mins to come back up to set temp.
    Same here. Water is 50 degrees from the tap.

    I have three sous vide heaters and unless I cook for a full table, I always end up with the ANOVA because it's the smallest.
    Someone who lies about the little things will lie about the big things too.

  35. #235
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    Quote Originally Posted by Raffe View Post
    Plenty of sous vide cookers with 750 Watt. That is certainly sufficient to keep the temperature stable, maybe just a bit slow to get the water up to temperature.
    I’m not good enough with electrical things to know what the pros and cons. We have a bath and two format, all 3kw.

  36. #236
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    Quote Originally Posted by Raffe View Post
    Same here. Water is 50 degrees from the tap.

    I have three sous vide heaters and unless I cook for a full table, I always end up with the ANOVA because it's the smallest.
    Weird, I also have three and prefer the Anova ..

    One tip for anyone considering buying one is the fulfilment centre is in the Netherlands so you get a VAT bill unless you can get one in the sale that takes it below the threshold. The rubber lid is a must. Customer services is a bit rubbish but the forum is good.

    Also, when connecting to your wifi the network name must be complaint ie, no spaces or special characters in the network name.

  37. #237
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    Quote Originally Posted by Raffe View Post
    Just seen this:



    I think they are still too expensive at 50% off, would buy one from Amazon for below 50 quid. The main difference between Anova and the no-name brands is the excessive marketing budget of Anova.
    Just saying.
    Someone who lies about the little things will lie about the big things too.

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