Yup all true and entirely understood before purchasing the temperature controller (I already owned the pot). That said, as of right now I am doing 2 steaks which fit easily and I used a thermometer to check the consistency and it seemed reasonably good (+/- 1 degrees) everywhere I looked. If I really like the outcome I will likely just invest in an Anova or similar rather than add a circulation pump.

It's an experiment and I am having fun with it.

I'm actually interested in a setup using a temperature controller, an immersion heater, and an aquarium pump to do a larger setup than I'm currently using.

Well I can probably sell you a good temperature sensor cheap in a while if the results are as expected

Very very good.

It's above freezing (just) so grilled pizza seemed like a good idea.

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A couple of tilapia filets in the water bath and Debbie made a red cabbage slaw with adobo and apple cider vinegar.

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Sous vide filet and chili-lime salad. Sous vide steak is insanely good.

Buy an anova yet?

I warned my wife recently that when we get our kitchen redone (hopefully this summer) an Anova will be included in the upgrades.  

Think I am going to stick with the slow cooker and temperature controller for a few months and at least wait until there is some great deal on one of the real machines.

Skillet Pizza Chicken and impromptu mashed potatoes

Smashed taters go with everything!

Searzall, torch and propane tank are here. As is a nice porterhouse which I typically shy away from since the cast iron pan was basically just boiling the meat (no good contact with the meat. Going to give it a try tonight. 

Sous vide leg of lamb

Earlier today I followed Jacob's advice of a longer stew time with more liquid and lower temperature, and the stew beef came out much more tender.  I had also left it in a bath with more orange juice than previously.

Is there a reason not to stick a frozen steak in the water bath with the anova circulator? I get it tomorrow. Was wondering if thawing the meat was necessary or not. 

 

Nevermind. I guess people do this all the time and just add an extra 30 minutes to cook time. 

Edited February 17, 201610 yr by crappyjones123

It's all about the inside temperature -- there are a minimum of two phases -- obtaining a desired internal temperature, and sustaining it for x amount of time.

Picked it up a short while ago. Initial thoughts....it's a lot bigger than I thought it would be. My pot is a lot smaller than I thought it was. It is plenty big for a couple of steaks and veggies. The sound it makes when turned on is the coolest. Too late to cook anything tonight but steaks for lunch tomorrow

Sammich

http://imgur.com/a/5Pgpj

Not just a sammich, but a HC vertically integrated sammich. Noice.

Is that proscuitto hiding in there or did you go vegan on us?

Ming Tsai black pepper and garlic poached beef Tenderloin (we used NY Strip) with garlic-Dijon pan sauce.

http://recipes.anovaculinary.com/recipe/black-pepper-garlic-poached-beef-tenderloin-with-garlic-dijon-pan-sauce

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Chicken Tandoori with curry winter squash. Wow, this plate disappeared fast.

So, I simply put these in a pot with the Anova doo-hickey, and they will taste better?

I would do 72 hours at 212, for optimum bettering.  Don't use a vacuum bag, just dump it straight in.

... Then a final smoke on the grill?