Just ordered an Anova cooker to try this technique. http://anovaculinary.com/store/. It looks fool proof. Anyone else using this?
Just ordered an Anova cooker to try this technique. http://anovaculinary.com/store/. It looks fool proof. Anyone else using this?
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Seems interesting. Here is a better link and there is a video to watch to have it explained properly.
https://anovaculinary.com/anova-precision-cooker/
caddisguy "I worry about predators wanting to eat me or bucks trying to take my manhood. "How was your hunting trip honey" ... "wahh I don't want to talk about it... sob ""
Have never tried it, but have always wanted to with wild game. Keep us updated on your trials
I've tied it with moose tenderloin and a thick chunk of spring salmon, but not with the device you bought. It was excellent and I'd recommend it.
I just bought the Anova last week, got it for $99.
So far, I've used it three times and the results are amazing. It is fool-proof, and it has that 'set it and forget it' type of simplicity. I would recommend to anyone.
My steaks have never been so good.
What goes around, comes around. Think first, and always act with respect.
I use it on a regular basis in the kitchens I work at and have used it to cook my bear roasts to a medium rare safely. Please do more reading about trich and be informed if you are going to try doing this.
its not "fool proof" by any means but for sure it will improve the consistency of hitting a certain temperature for roast or steak. You can cook tender cuts too long in sous vide cooking and they will become mushy. there can also be dangers regarding bacteria etc in the environment created inside the bag, be sure to sear your meat after it comes out of the bag to cover your ass
Where this technique really shines is with gelatinous, tough braised cuts. try cooking some shank meat or some neck steaks in the bag with a garlic clove, some herbs, ounce of wine and some veal stock for 48 hours and you will be blown away. You don't need a lot of liquid or herbs etc, they will become very strong in the bag. They will eat like striploins with a beautiful sauce. Amazing.
Glad this technique is making its way into residential kitchens. Enjoy
A cheap way to do it is the "reverse sear" method. Cook in the oven at a low temp and then finish in a hot pan/grill.
https://www.youtube.com/watch?v=INzdlHVewUo&t=1181s