Sous Vide in the AS

[369goose]

Great advice on the temp & food safety, Uncle Bob.

Longue duree souls vide!

[sallye]

A word about food safety - the temps people usually quote for various kinds of meat are the temps at which all bacteria is killed instantly. These temp were developed for fast food places, so that the un-skilled (usually but not always) people operating the kitchen won't kill anyone. But if you cook at lower temp but for longer, you get the same result bacteria wise. Cooking at lower temps for much longer can give you very tender meat from cheap cuts.

Here is a link to everything you'd want to know about how long and at what temp to SV at:

http://www.cookingissues.com/uploads...emp_Charts.pdf

[Mollysdad]

I know people who use an Igloo cooler for the water.
I gave the Anova as a gift, but doesn't it take like 12 hours in the water?

[joshjack]

Originally Posted by Elly Mae

Following this string, been thinking about purchasing for a while now. This might push me over the edge and perhaps Prime Day will have one 7/11.

Anova has just released the Nano which will be under $100. It went on pre-release sale to existing customers already but should be out this summer to the public.

[thiel]

I use a Coleman party stacker cooler for the water. Drilled a hole in the lid that fits the machine just right. Works great.

[joshjack]

Originally Posted by Mollysdad

I know people who use an Igloo cooler for the water.
I gave the Anova as a gift, but doesn't it take like 12 hours in the water?

You can do some smaller cooks in 6 hours. Creme brûlée or eggs can be even shorter. But big meat cooks are often 24-48 hours.

[joshjack]

Originally Posted by joshjack

Anova has just released the Nano which will be under $100. It went on pre-release sale to existing customers already but should be out this summer to the public.

Apparently now it's open pre-orders for the public too.
$89 if your preorder. https://anovaculinary.com/nano/

[ondaroadagin]

If you want to make easy and very tasty omelets, just crack however many eggs you would normally make into a zip lock bag, add in your favorite ingredients, spices, shrooms, cheese, whatever. Place the bag in just below boiling water in pot for about 10 minutes. You can pull the bag up to check consistency and firmness. And...voila! Either unzip the bag and dump out a perfectly cooked, hot, and rolled omelet, or just cut the bag. This is a winner and...no clean up. Make sure your bag doesn't hang out over the pot into the fire by the way.

[uncle_bob]

Hi

If you are cooking chicken or fish it is very much *not* a "many hours" sort of thing. When you want to do crazy things with a tough cut of beef or pork ... yes, it's a many hours sort of thing.

Bob

[jimin pa]

My smoker is Digital set it & forget it

[bugsbunny]

Can you sous vide, then freeze in same sous vide bag for a few weeks and then thaw/grill later at the campsite?

Thanks Bugs

[knotdonne]

I have the Instant Pot sous vide, which is now 89.00 on Amazon. My sister has the Anova and I think the Instant Pot is an easier digital read out.

Don't think it's practical for my Interstate cooking. For one thing, it takes a while for the water to heat and I'm frequently not plugged in to electricity. But, to echo others, great for precooking before trips.

[joshjack]

Originally Posted by bugsbunny

Can you sous vide, then freeze in same sous vide bag for a few weeks and then thaw/grill later at the campsite?



Thanks Bugs

Yes

[uncle_bob]

Originally Posted by bugsbunny

Can you sous vide, then freeze in same sous vide bag for a few weeks and then thaw/grill later at the campsite?

Thanks Bugs

Hi

You can do it that way. You get into food safety issues with some things. It's no different (but a bit safer) than freezing or refrigerating leftovers. The normal recommendation is to SV and then immediately grill for the required minute or so.

Bob

[Jekerrville]

Question! How does all this fabavolus cooking effect the weigh distribution of the tow hitch hookup?

Seems likely that there will be unforeseen issues with the delicate balance tween TV and AS after stuffing one's self with such great sounding food.

Headed to the frig now.

[uncle_bob]

Originally Posted by Jekerrville

Question! How does all this fabavolus cooking effect the weigh distribution of the tow hitch hookup?

Seems likely that there will be unforeseen issues with the delicate balance tween TV and AS after stuffing one's self with such great sounding food.

Headed to the frig now.

Hi

Well, as always "that depends".... If you get a *conventional* SV, then indeed weight (and the dreaded "Sous Vide Sway") could indeed be an issue. It is highly recommended that one get the weight distributing / anti-sway "Bob Sous Vide". It does indeed weight 300 lb and require instal by a rocket scientist. Fortunately, his salary and air fare are included in the standard price. Bitcoins accepted for payment ....

Bob

[NWGuy]

yes...just starting to SV...love it!

[urnmor]

I am also thinking of buying a SV and have just finished reading the thread. It provided some interesting insight on whether or not to take it on the AS. I have also read the section on SV cooking in the book "the Food Lab" and how to use a cooler in lieu of a SV machine but I don't think that is for me. So now I got to decide if I would use it before i purchase one. I don't want it to go the say of the Instant Pot which is now in a closet collecting dust because it did not fit my style of hands on cooking.

[uncle_bob]

Originally Posted by urnmor

I am also thinking of buying a SV and have just finished reading the thread. It provided some interesting insight on whether or not to take it on the AS. I have also read the section on SV cooking in the book "the Food Lab" and how to use a cooler in lieu of a SV machine but I don't think that is for me. So now I got to decide if I would use it before i purchase one. I don't want it to go the say of the Instant Pot which is now in a closet collecting dust because it did not fit my style of hands on cooking.

Hi

SV is a unique form of cooking. The basic "cooker" is about $100 on sale around Christmas. You can team that up with a very normal pot and give it a try. Vacuum bags are a nice thing, but they aren't vital if you just want to try it. Equally, vacuum bags are really handy for freezing things.

If indeed $100 is to big a "risk" on a gizmo, give it a pass. There is a bit of experimentation / adventure involved. Some of what you do will be better than other things ...

Bob

[SCOTTinNJ]

Just had SV brisket in the AS tonight. Salt pepper and coffee rub. 155 degrees for 24+ hours. So good!

For humidity management I cover my pot with tin foil.