Has anybody used their Anvil Foundry for anything other than brewing? I’ve used it for chili, spaghetti sauce and sous vide. The last not that terrible but just wondering if anyone else has committed this sin against the grain gods.
Dude… that is just wrong.Has anybody used their Anvil Foundry for anything other than brewing? I’ve used it for chili, spaghetti sauce and sous vide. The last not that terrible but just wondering if anyone else has committed this sin against the grain gods.
Did you use the spigot to get the extra sauce out?
Did you batch sparge the spaghetti?
Man, what you sous vide-ing in that thing? A whole pig?
I've got a 10 liter sous vide bath with a hinged top and was able to fit a 7#, three rib standing rib roast in last weekend. A whole turkey breast was too much last Fall, but an old 3+ gallon boil pot for extract brews worked fine. Didn't have to clean my electric all-in-one either.
Almost 20lbs of beef tenderloin. Like I said there were a lot of people and some didn’t pull their weight only option was the Foundry.
Pictures are useless unless I can taste it.PM your address. I'll be over shortly to help out .
Here's my prime rib after the chine and rib bones were removed (the family Boxer went nuts!). Sous vide at 135F for 6 hours, finished for 4 minutes with frequent turning over a 700F gas grill, and yes, there were a LOT of flare-ups, though the only thing that got seared was the beef.
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Using the foundry you don't need a SV stick, the foundry does the temp control.Man, what you sous vide-ing in that thing? A whole pig?
I've got a 10 liter sous vide bath with a hinged top and was able to fit a 7#, three rib standing rib roast in last weekend. A whole turkey breast was too much last Fall, but an old 3+ gallon boil pot for extract brews worked fine. Didn't have to clean my electric all-in-one either.
I've been brewing with a Braumeister all-in-one for the past eight years and really like the flexibility. I'd thought about trying a large sous vide prep in it, but the downside is all the temperatures are in Celsius so I'm looking at +/- nearly 3 degrees lower accuracy for cooking while the sous vide sick is accurate to within 0.1 degree F. Probably not a big issue as long as I'm not trying to do something rare below 130F where a few degrees too cold might not allow proper Pastuerization, and too warm might make the meat more medium than rare.Using the foundry you don't need a SV stick, the foundry does the temp control.
I’ve used mine for sous vide more often than I’ve brewed on it.Has anybody used their Anvil Foundry for anything other than brewing? I’ve used it for chili, spaghetti sauce and sous vide. The last not that terrible but just wondering if anyone else has committed this sin against the grain gods.
Or use the recirc pump for a "percolating" effect.Hop sack + ground coffee + Anvil set to 201* = coffee for a crowd this morning.
Hadn’t even thought of that. Did consider hot Nitro Brew, for a brief second.Or use the recirc pump for a "percolating" effect.
PM your address. I'll be over shortly to help out .
Here's my prime rib after the chine and rib bones were removed (the family Boxer went nuts!). Sous vide at 135F for 6 hours, finished for 4 minutes with frequent turning over a 700F gas grill, and yes, there were a LOT of flare-ups, though the only thing that got seared was the beef.
View attachment 732322
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