Sous vide recipes?!?!?
 

http://uploads.tapatalk-cdn.com/2016...a06d2be290.jpg

Just bought one of these, very excited to try sous vide.


Any one have any recipes? And pictures of final product?

Sent from my SM-N910W8 using Tapatalk

No hard recipes but I've been cooking a lot of chicken breast with my Anova. My current go-tos for marinades/rubs are:

-"Cajun" with McCormicks cajun seasoning, a bit of seasoning salt, garlic powder and cracked black pepper.
-"Greek" with dried oregano, lemon juice, lemon zest, olive oil, worcestershire sauce, cracked pepper, salt
-"Asian" with soy sauce, lemon, garlic, vinegar, sriracha, brown sugar, a touch of maple syrup

Just coat/marinade both sides of breast. I find it best to let it sit overnight in the marinade except for the dry rub, which doesn't seem to need too much time to sit. Cook at 145F/1hour (2 hours from frozen). Finish with a pan sear/grill and eat.

What I do is buy in bulk, prep as needed, and vacuum seal. That way my wife can just grab stuff out of the freezer, set up the sous vide, and relax/slowly prepare the sides for the cooking time. It frees up the oven which is nice.

Otherwise, I plan on doing a sirloin roast and some eggs soon.

Look at the app that comes with it. It has lots of recipes.

^ that, I have one and use the app a lot for best recipes.

I've been using the Anova for a while and now love it. I've tried cooking quite a few things with it but in some cases I find it isn't worth the time i.e. chicken wings.

The 2 things I always use it for though is steak and salmon. I've got the steak down pat to my preferred medium rare (more on the rare side) level.

Nothing fancy though I do the following.

Temp: 128F for 1hr
Steak with a bit of montreal steak spice, butter, and thyme
Then a quick 1 min sear on each side then serve

Quick tip though which I learned from my first go around is if your steak is too thin it'll just turn out to be well done after you sear it, the steak needs to have a certain level of thickness. Play around, you'll get the hang of it.

I was thinking of doing prime rib roast.....

Actually I think the Joule has a better app for their sous vide device.

If you want to get fancy, Under pressure by Thomas Keller is the original immersion circulator bible.