Makes perfect sense. Half of the attraction for me is the tenderness which sounds so easy to achieve, the other half is how well it seems to match my day - I can get it started early in the day, let it cook for a wide variation of time, then when it's dinner time, take five minutes to sear it and be ready to eat.

 

Thanks, I'll plan to get one after spring break.

Ok, this looks like a bandwagon worth jumping on. Will probably order the Anova and a food sealer tonight.

a lot less likely to get raw pork juice in your mouth with a cheap food sealer than a straw and ziplock bags.

a lot less likely to get raw pork juice in your mouth with a cheap food sealer than a straw and ziplock bags.

 

Yeah, I try not to suck as much as possible. I'll go with a sealer.

Just drop zip lock into a pot full of water. It gets most of the air out. No sucking needed.

Edit: just saw your post Reks.

Debbie also wants the sealer just for general freezing of various items. So it will do double duty for us.

Is that hot enough to do anything to the asparagus? When I have cooked asparagus in the sv, it has taken much higher temperatures than that.

made a wild yeast starter a few weeks back.. it was doing good over the weekend so I made my first loaf.

 

the 'Ignacio Madrid MGM sour reserve'...

 

Pretty good -- will work on making it better..

 

Looks damn good already!

That looks great Mikey!

Had fax on all night, Mikey, but don't see any Ignacio Madrid here for my breakfast.    Must be the sunspots.  Echoing Al and Shelly, it sure does LOOK good.

Edited March 26, 201412 yr by agile_one

Nice looking loaf Mikey!

Sous vide short ribs, 24 hours at 185.

Sent from my SAMSUNG-SM-N900A using Tapatalk

Nice looking loaf Mikey!

Sous vide short ribs, 24 hours at 185.

Sent from my SAMSUNG-SM-N900A using Tapatalk

 

Nice Mike. Our Anova arrives today so we should be getting up and running soon.

Looks like you didn't have a lot of oven spring, and the crumb is dense.  What were your fermentation and proof times?  How much kneading was done? I've done a lot of wild yeast starters, and I may be able to help.  I'm sure it was tasty, though: that's one of the nice things about sourdough bread.

 

I think I made one major mistake.. I did the first rise (see what happens), then did the second rise in a glass bowl (see if it comes back). I tried to be as gentile as possible getting it onto a sheet, but it still lost lots of air (knowing that a 3rd rise was not really in the cards).

 

So, my next phase is to get my starter going.. get a nice first rise.. punch down and then form the bread on a sheet (what I did not do).. wait for the second rise.. and then bake away..

 

but open for any advise/tips.. 

 

Cheers,

Mikey

cool - thx

Did our first run with the Anova tonight. Boneless pork chops with two sprigs of rosemary for two hours at 137, then seared in a hot cast iron pan. Juicy and delicious. We are convinced.

Oh, and Debbie made some kick ass roasted Brussels sprouts.

Yum!

venison tenderloin with steamed green beans

Did you BBQ it or boil it for two days like the rest of the folks here?  

I used Jacob's hot cast iron in the oven method, with olive oil, thyme, smoked salt, and black pepper, 3 minutes a side.

venison tenderloin with steamed green beans

I used Jacob's hot cast iron in the oven method, with olive oil, thyme, smoked salt, and black pepper, 3 minutes a side.

Sounds great.

A simple beef stew that includes a bottle of Founders Imperial Stout.

A simple beef stew that includes a bottle of Founders Imperial Stout.

 

Mikey needs stew...

 

Also it must be nice to live in a world were a bottle of Founders is an ingredient.... enjoy... 

Over my break, a friend and I did a dry aged strip proper justice in the hacked-together sous vide:

3 hours in the cooker then seared on the grill. Possibly one of the best steaks I've ever had and certainly the best I've ever cooked. Now I also have an Anova arriving Thursday.

Let the water ovening continue. NY strip for me and sirloin strip for Debbie.

After sear with asparagus and raspberry sauce.

A bit more than medium rare but very juicy and delicious. A great first try at steak.

Damn, some seriously good looking sous vide dishes. I need to get one of those plastic containers for a Passover brisket.