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  #556   ^
Old Thu, Aug-21-14, 12:12
gwynne2's Avatar
gwynne2 gwynne2 is offline
Senior Member
Posts: 1,698
 
Plan: Lowcarb/IF
Stats: 215/144.6/150 Female 5.5"
BF:
Progress: 108%
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I was out of the sousvide game for a while and I missed the Anova kickstart, but here's a similar project that's been funded but is still taking donations that involve receiving the project:

https://www.kickstarter.com/project...-and-made-in-th
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  #557   ^
Old Wed, Sep-24-14, 12:31
gwynne2's Avatar
gwynne2 gwynne2 is offline
Senior Member
Posts: 1,698
 
Plan: Lowcarb/IF
Stats: 215/144.6/150 Female 5.5"
BF:
Progress: 108%
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Temperature has turned, and BAM I long to be back in the kitchen.

I did the Nomiku kickstart in the post above, but it's slated for March 2015 and from what I understand this kind of kickstarter is ALWAYS late.

I still have my DSV Dorkfood controller plus large Nesco roaster for the vessel. I don't think I've played with it for a year. This set up means no circulation. So will I hold out for my Nomiku 2 next year? Jury is out.

I'm trying the infamous 72 hour short ribs at the moment, it'll be my first SV in a long time. This site, plus the Nomiku kickstarter, got me interested again:

http://modernistcuisine.com/mc-recipes/
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  #558   ^
Old Wed, Sep-24-14, 14:51
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,248
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Ah yes! I got an Anova which you can still buy from them. I really like it. I tried a roaster and that was about the time my PID burnt out and stopped working. Not sure if it was the roaster or what, but the roaster couldn't hold a steady temperature. It was too hot in some places and not hot enough in others.

I think I need one of those clear boxes with a lid.
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  #559   ^
Old Sun, Feb-08-15, 17:00
bike2work bike2work is offline
Senior Member
Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
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Has anyone tried doing roasted garlic sous vide? (Maybe it was discussed in this thread a long time ago? the thread's now too long to re-read)
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  #560   ^
Old Sun, Feb-08-15, 17:38
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,248
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Yes! I made a garlic confit. I made it with olive oil and gave it out to friends for xmas one year. It was to be stored in the fridge.

I thought it was delicious.
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  #561   ^
Old Mon, Mar-02-15, 20:06
bike2work bike2work is offline
Senior Member
Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
Default

I've done a comparison of sous vide pulled pork, inspired by http://www.citizensousvide.com/pulledpork.html . I tried 3 of the methods over the course of three months:

12 hours at 167F/75C was very good (SVKitchen)

24 hours at 160F/71.1C was also very good (Douglas Baldwin)

50 hours at 143F/61.6C was absolutely swoon-worthy, delectable, meltingly tender and juicy (Rick Bayless)

I used pork shoulder for all three, cutting the shoulder into large chunks to fit it into 2-3 bags. I dredged the pieces in salt and pre-made seasoning blend.

What I learned is that pulled pork is pretty fool proof, all three of those methods worked very well or better. The other methods probably do too. If you can wait 2 days, though, Rick Bayless' method is divine.
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  #562   ^
Old Mon, Mar-02-15, 20:08
bike2work bike2work is offline
Senior Member
Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
Default

Quote:
Originally Posted by Nancy LC
Yes! I made a garlic confit. I made it with olive oil and gave it out to friends for xmas one year. It was to be stored in the fridge.

I thought it was delicious.

I've been meaning to get to this and haven't yet. Maybe tonight or tomorrow.
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  #563   ^
Old Fri, Jul-31-15, 11:33
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,248
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
Default

Here's something fun: http://anovaculinary.com/5-tips-for...ith-your-anova/

I might try it with something LC, but I suggest preheating your mason jars otherwise they may break.
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  #564   ^
Old Fri, Jul-31-15, 11:40
Nancy LC's Avatar
Nancy LC Nancy LC is offline
Experimenter
Posts: 45,248
 
Plan: Paleo 99.5%
Stats: 210/170/160 Female 67.5"
BF:
Progress: 80%
Location: San Diego, CA
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Hmm... issue might be the brand of jars I was using. It seems Ball jars have become unreliable:

http://headspacecanning.blogspot.co...-jar-break.html
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  #565   ^
Old Fri, Sep-29-17, 16:06
JEY100's Avatar
JEY100 JEY100 is offline
To Good Health!
Posts: 10,171
 
Plan: IF Fung/LC Westman/Primal
Stats: 222/171/169 Female 5' 9"
BF:45%/25.3%/24%
Progress: 96%
Location: NC
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A somewhat "cheating" post since I don't own a sous vide, no recipes from me, but at Costco bought a package of Australian Grass-Fed Sirloin Beef made with a sous vide. Use "before date" is Nov 15, fully cooked, 2 sealed packages. Directions to reheat are 1 minute in a pan, but that didn't really enhance the meat. To keep the perfect pink rare I suggest rather let the beef come to room temp. Sliced Thin. $9.99 pound, about 2 pound box in refrigerator section. I have not had great results cooking grass-fed beef on a grill ... but these were pretty pink, tender slices, well marbled and no prep! At all! Pull off some cooked slices and arrange them on plates...bam, done.

Made by the company Cuisine Solutions, something like this http://www.cuisinesolutions.com/our...ts/sliced-beef/ but clearly labeled True Aussie Grass -Fed beef https://www.trueaussiebeefandlamb.com
Company has a FB page and sous- vide magazine.

Last edited by JEY100 : Fri, Sep-29-17 at 18:07.
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