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Home Brew Forums > Food and Beverage > Cooking & Pairing > Show us your Sous Vide Cooker!
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Old 08-08-2013, 01:42 PM   #151
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...Sansaire Sous Vide Kickstarter...
Nice! I just picked up an Anova Sous Vide unit for $299 + shipping. They're still a fairly new product;mine works great. Holds rock steady at whatever temperature I set it at. Ramp up time is quick, and recovery time from when you put the bag in is fast as well.



I liked dual-purposing the brew rig, but not wanting to leave it unattended (what with the propane flame and all), I went this direction.
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Old 08-12-2013, 03:40 AM   #152
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I just learned about sous vide and tried with my brewing controller/crock pot/home made thermowell. The first result was REALLY good, pics below. I've got a lot of reading to do.

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The Johnson controller is one I use to keep a small insulated closet warm year-round for bottle conditioning with a ceramic bulb heater. It's not used in the summer and cooking this way is a great use for it.

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Old 11-28-2013, 07:21 AM   #153
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dragging this thread back to life because I just know someone has to be Sous Viding something over this holiday!
Pictures!

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Old 12-16-2013, 02:18 AM   #154
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First sous vide today... Did some tri-tip.

As you can see, my setup heavily leverages my brew equipment...

Did about 134 for 6.5 hours, then seared in a pan with canola oil.

It was amazing. Perfect medium rare edge to edge, nice and moist and perfect.

I would have been happier with the sear with a hot grill (I was at my in-laws) it a torch, but still it was pretty damn tasty!

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Old 01-17-2014, 04:05 PM   #155
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I ordered the Anova circulator last night, thinking I'd have it in time to do a smoked sous vide brisket for Super Bowl.

Unfortunately due to demand after the holidays, they have a 3-week lead time on shipments

Guess I'm going to have to just do a smoked brisket instead.

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Old 01-25-2014, 11:36 PM   #156
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Still waiting on my Anova circulator to ship, but I bought a MAP-Pro gas torch from Lowe's yesterday, so I'm doing another stovetop sous vide ribeye that I'll try to hold at 131 and sear with the torch instead of a superheated griddle.

Pics to come, although I may drop 'em in the weekend cook thread instead...

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Old 01-27-2014, 02:38 PM   #157
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Still waiting on my Anova circulator to ship, but I bought a MAP-Pro gas torch from Lowe's yesterday, so I'm doing another stovetop sous vide ribeye that I'll try to hold at 131 and sear with the torch instead of a superheated griddle.

Pics to come, although I may drop 'em in the weekend cook thread instead...
A MAP gas torch followed with melted butter is a great way to finish off a sous vide steak. That is straight from the Modernist Cuisine book.
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Old 01-29-2014, 03:12 AM   #158
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Edit; I'd love to dazzle you with pictures but I can't seem to work it out with the version of the app I'm currently using

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People's brains are interesting....and tasty too.

(See what I did tthere? ;))
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Old 01-29-2014, 03:14 AM   #159
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.

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People's brains are interesting....and tasty too.

(See what I did tthere? ;))
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Old 01-29-2014, 03:26 AM   #160
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Ok, worked that out.
Here's some pics from my friends 5th annual second thanksgiving. Turkey porchetta (recipe thanks to Kenji from serious eats), turkey confit, and Brussels sprouts were done in the sous vide cooker. Sprouts were cooked with sauteed onion garlic an bacon at 180 for 45 min and browned under the broiler, then tossed with the outer leaves that were blanched and reserved for some color contrast. The Confit and the Turchetta were fried following their bath. Though it only made up a small portion of our feast I think its safe to say that the water bath was the star.

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