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11-02-2016, 02:28 PM
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#1 | | I Will not Admit my Addiction to RS
Join Date: Jun 2011 Location: Regina
Posts: 536
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| Sous vide recipes?!?!?
Just bought one of these, very excited to try sous vide.
Any one have any recipes? And pictures of final product?
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11-02-2016, 02:39 PM
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#2 | | Rs has made me the man i am today!
Join Date: May 2008 Location: Burnaby
Posts: 3,148
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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.
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11-02-2016, 02:42 PM
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#3 | | To me, there is the Internet and there is RS
Join Date: Apr 2004 Location: Nanaimo
Posts: 16,011
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Look at the app that comes with it. It has lots of recipes.
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11-02-2016, 03:53 PM
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#4 | | Media Officer / MOD
Join Date: Apr 2001 Location: vancouver
Posts: 28,073
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^ that, I have one and use the app a lot for best recipes.
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11-03-2016, 11:41 AM
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#5 | | I answer every Emotion with an emoticon
Join Date: Apr 2004 Location: Vansterdam
Posts: 7,972
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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.
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11-03-2016, 01:30 PM
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#6 | | I Will not Admit my Addiction to RS
Join Date: Jun 2011 Location: Regina
Posts: 536
Thanked 251 Times in 101 Posts
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I was thinking of doing prime rib roast.....
Actually I think the Joule has a better app for their sous vide device.
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11-14-2016, 08:02 PM
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#7 | | Willing to sell body for a few minutes on RS
Join Date: Apr 2011 Location: North vancouver
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If you want to get fancy, Under pressure by Thomas Keller is the original immersion circulator bible.
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