TdeV

Ooh . . . lovely! How did you make the tenderloin? Sauce?

@Margaret Pilgrim, I hope you tell us what's in the order. And what it tastes like!

@Honkman, that dish looks very interesting to me. Did you cook fresh cabbage, your own preserved sauerkraut, or bottled sauerkraut?

Defrosting a 4.2lb whole chicken in the fridge at the moment. I'm interested in cooking the whole chicken sous vide in the Anova oven, unbagged. All recipes online* mention preparations for bagging before immersion. And none* mention whole chickens. So not a lot of help to be found. Anyone have time/temp recommendations? Now that I think about it, I roast (Romertopf) whole duck but first remove the breast (which is sous vided at a lower temperature later). Maybe I should listen. 🙃 * from my several hour perusal of google, eGullet, Anova recipes, Judy Rogers, Heston Blumenthal at home, etc. Edited to add: I found this https://anovaculinary.com/pages/sous-vide-chicken-guide

@OlyveOyl, I'm really delighted with the shape of that cheescake. So I think you could consider retaining/duplicating its wonky bits!

Chris, I was an early adopter of Anova steam oven (Dec 2020). The baking tray and water tank were replaced. I have a note from early 2022 which mentions "first replacement". At the moment, I can't find another note about another replacement, but I have the impression I'm on my third APO. I have more baking trays and oven racks than I should because I kept forgetting to pack up something or the other. I have not had a critical malfunction in well over a year (maybe two). The oven makes a squeaky noise when it first starts up which disappears after 5 or 10 minutes. I'm presently testing if the probe temp alert is working properly). I really, really, really resent that there is no self-clean function. I told Anova this is the reason I'm a bad prospect for version 2.0. I use the Anova for mostly everything, except pizza which I still do in the gas oven. I still use my Joule sous vide for individually wrapped meats in big batches, i.e. 10 lamb shanks or 12 duck legs. Here's a teaser for you: I have a recipe for Steam Oven Sous Vide Pork Roast which is thickly covered with a dry rub, then cooked with APO sous vide setting at 100% steam at 150ºF for two days. The roast needs to go on a rack in a deep pot because the condensation will collect. Before turning up the heat to brown the roast, the liquid is reduced. This is then mopped on top of the sous vided pork roast which goes into a hot Anova oven to brown. This tastes totally, utterly outstanding! One can even put thinly sliced pork roast on a charcuterie board. (There are more steps in the recipe but I will give them to you later). The point is there is more that you can do with sous vide which you aren't presently doing. And no futzing with plastic. As @blue_dolphin says, the steam oven with high heat does a great job of reheating leftovers. Lots more to say, of course.

@OlyveOyl, what is the shape of this pie tin? How do you get that indentation? That is a truly enticing looking dessert. Do you have a smear of something under the raspberries?

Oh, yum, @Pete Fred ! You're lucky you live in France, else I would come over and eat them all !

I was not actually trying for confit. Should I be?

Original post edited to add: I should add that the reason I want to keep the original packaging is that the text describing package contents is legible. I write a lot of stuff on the outside of the s.v. bag in a fat black marker (including the date purchased, weight, the temp/time/date cooked). After vacuum sealing, the bag is usually badly wrinkled, so almost illegible. And I don't want to defrost it just to read it.

Well, it came from somewhere on eGullet. Not sure whether I could find original reference. What temp/time would you suggest I try next?

Am sure I've read about this question before, but my searches aren't working. Just purchased a dozen duck legs from d'Artagnan which I want to sous vide. Each package has two legs, so a perfect division. The legs will go in a 3.5 mil vacuum sealer bag for later freezing. They'll be cooked 160ºF for 28 hours. What I don't know is whether to remove the original packaging first? Edited to add: I should add that the reason I want to keep the original packaging is that the text describing package contents is legible. I write a lot of stuff on the outside of the s.v. bag in a fat black marker (including the date purchased, weight, the temp/time/date cooked). After vacuum sealing, the bag is usually badly wrinkled, so almost illegible. And I don't want to defrost it just to read it.

Google translate is not much help. In Estonian, Mett means honey. But in German, it means Mett.

On the front panel or on the app on a cell phone?

Looking forward to hearing about your experience.