Unpopular Poet
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Ann -- could you send me that recipe as well -- I have been aching to make this for some time and haven't found a recipe to use -- I really appreciate it!
Thanks
Dan
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As an update to my Anova, which I have used pretty much daily for the last few weeks -- the temperature is holding strong -- within .1 of my thermapen -- so that is great news to me. Actually it is usually dead on - I am really happy with this product overall. Tonight I am about to unbag some 24 hour chuck roast (removed and cooled last night) -- there are 72 hour short ribs in there right now for friday - and they will be joined by some 48 hour short ribs tonight for a side by side. Overall, a fantastic piece of equipment and holds a temp much better than my Sous Vide Supreme -- not to knock that - so many good meals out of that guy it is absurd.
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My 220v version seems to be taking a short holiday in Chicago on its way to me - it's been there about three days now, so I hope the weather's nice. I'm sure it passed through San Francisco after leaving Houston but there's no mention of that on the USPS tracking page now. I may be delusional.
Chicago had a huge storm on Sunday, so that could be the problem. Although, I am in the burbs of Chicago and have seen stuff shipped from Chicago, sit in Chicago for 3 days as well....
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I really enjoyed a butternut squash I made recently -- it was peeled, cubed and hit with a little thyme, butter, s&p and black truffle oil (maybe a TB), then sous vide at 78C for about 1.25 hours. It was amazingly squashy (in a good way), super rich and just the slightest bit of truffle at the end. Very delicious and criminally easy. It was literally serve out of the bag as well.
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Or a trip to the metal shop with a lodge to get them to sand down the inside...
One question -- are people's complaints with the inside of Lodge pans mainly the complaint with the "pre-seasoned" ones? Cause those are total crap. My "me-seasoned" Lodge is a thing of beauty. No water has touched it since Clinton's last term and it is as smooth as can get. I did get a giant lodge pre-seasoned pan and it is horrid -- but a nice gesture from someone trying to be nice.
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I just snorted out loud. Dakki -- you made my morning.
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Keep in mind, I am in the US, but I grabbed this one from amazon, along with the matching lid, which I notched out with a coping saw and sander. I also cut out a bit of the lip on the back of the cambro to allow for the Anova to sit a bit more evenly.
http://www.amazon.com/gp/product/B002NQB63E/ref=oh_details_o03_s00_i00?ie=UTF8&psc=1
I am sure you can find this in the UK, it looks like a pretty standard cambro. Let me know if you want some pics and I will post some. Just as a note, I did a 36 hour pork belly and there were no snags with the size or water level with the cambro and lid.
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I feel like one could put that money to better use...say 1 nice cast iron and 2 nice mineral pans...and still have plenty left over for anything else.....but then again, I am not saying that I am immune to the charms of the new toy or kitchen gadget.
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I am pretty happy doing carrots at 78 C for just over an hour. The bag doesn't puff up at all and the carrots are ever so slightly crunchy..but in a really nice way. Sealed at 99.9 in a bit of a larger bag with a bit of butter and thyme. Absolutely delicious.
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I think moderation is the key -- of course you can't eat a 16 oz ribeye with foie gras sauce every day -- but to say you can never have it is just as absurd as having it every single day. What is good for you is the real question as well -- I know that I could switch to a super healthy diet and never again consume anything that might be fatty or harmful -- unfortunately, I would be miserable, which isn't healthy either. Oatmeal cookies as good, as long as the raisins are replaced with chocolate chips.
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Are Digestives considered cookies? I consider them delicious, so they are my first choice. If they are disqualified, I have to go with Double Stuff Oreoes...vegan food at its best....
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Thanks to my new Anova...sous vide veal chop with morel and kale. Served with sous vide carrots in brown sugar butter and sous vide butternut squash with herbs. Lots of sous vide time today...
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I have lived in and around Chicago for the better part of my life and I can say that in my opinion, Chicago would not be quite the culinary capital had Charlie Trotter not heard the call. He was a true pioneer that put Chicago on the map. My condolences to his family.
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Finally got around to cutting the notch out of the top of the cambro today -- I have some veal chops going at a nice 55, going to bag up some butternut squash with black truffle oil and some carrots with brown sugar butter. It is nice to have 2 systems so it can all go at once. I will report that upon second use, the Anova is once again dead on -- 55! as Sammy Hagar was so keen on singing. Here is a pic of the final setup -- my basement is total garbage, but this brightens it up.
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So, I got my Anova yesterday and gave it a test run. First impressions out of the box were that it is a very well built piece of equipment. I hooked it up and tested the temp with my thermapen and it was dead on -- not even a .1 off. Suffice to say I was impressed. I checked the bath from time to time and discovered it was dead on for the entire time it was cooking. I found the interface to be super simple to use, and except for a slight initial glitch where I set the timer for 45 hours instead of minutes (my problem, not the Anova's), things were going almost immediately. I did 3 eggs at 63 degrees for 45 minutes and could not have been happier with the results -- they were exactly as I wanted. I was, at the same time, finishing some duck confit in my sous vide supreme next to it, and was constantly annoyed by the temperature fluctuation -- sometimes as much as 3 degrees, which in confit world doesn't make a big difference but could in other applications (such as an egg).
Overall, I would give it a huge leg up over the Sous Vide Supreme from a use point of view -- I am curious to see how it handles higher temperatures moving forward.
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Is it all distilled in Indiana these days or have they moved some to the distillery they have built in Iowa?
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I have really been partial to Templeton Rye lately -- great stuff from Iowa....touted as a "Prohibition Era Recipe" -- I am not sure about that, but I do know it is absolutely delicious - and from Iowa -- which would be another nice region to include in the American Whiskey tasting.
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Things seem to be shaping up as follows:
Dry Brined Big Green Egg Turkey roasted on the turkey cannon
3:1 Mashed Potatoes (3 lbs of potatoes per pound of butter)
Dried cherries, roasted root vegetables, sweetbreads (if I can get my hands on some) and rye stuffing
Green Bean casserole with Morel cream sauce
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I found a subtle difference between the traditional and the sous vide versions -- I think the difference for me was that the traditional (I made a significant amount for a christmas party one year) developed more and more over the months I had it. The confit I started with in December, tasted nothing like the confit I finished in about July. You just can't get that with the sous vide version.
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..I didn't cut a 3 1/4 hole as suggested but I cut it to measure and I cut out a little square piece in the back to fit the flange.
The lid was pretty easy to cut, you just need a really good pair of scissors. I used a rotary tool kit (dremel) to smooth out the edges. It is pretty air tight.
Can you take a pic of the cut out -- I am curious. My plan is to take my rotary tool and simply cut out a notch, and then insulate a bit around that. Also, on another note -- anyone give me an idea as to how long it usually took for theirs to ship? Not that I am worried, just curious. I guess in this world of amazon prime, I have become too comfortable with instant shipping.
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I went ahead and ordered mine up yesterday -- I am looking forward to seeing the difference between this and my Sous Vide Supreme - It will definitely be nice to run 2 things at once -- veggies in one and protein in another. I also purchased a large cambro and lid on amazon and plan on cutting out for the anova and sealing a bit around the cut-out to retain as much as possible. Can anyone give any ideas as to how hot the stick gets? Obviously I wouldn't want to melt something....
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That Polyscience Unit does look interesting, although, I wouldn't trade my MVS-31X for anything (except maybe a 35..). Turns out my issue was simply a little water in the pump -- Minipack hooked me up with their local repair group, and they came out, picked up the machine, fixed it and dropped it back off -- in less than 5 days. It is running like new and I couldn't be happier. I suppose that the Oil Pump machines require more maintenance and whatnot, but it seems to be worth it in my opinion.
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Dan, if you are waiting for an email reply I would definitely call Minipack. I have called a couple of times and they were great. Last time I had a technical question I spoke to Jamal.
I'll be calling soon myself. My 35XP seems to have a faulty display.
Thanks -- I spoke to Jamal and he gave me the info for a local company that does repairs. I appreciate the help, hopefully it won't be out of service for very long!
Dan
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Hey everyone -- it has been a while -- I had a question -- so I have been enjoying my MVS-31x from Bob, and out of nowhere on Sunday, the machine has just decided to no work. Basically, it powers up and gives you the option to begin vacuum sealing, but when the cycle is initiated, the pump never activates and the % of vacuum basically sits at a very low number, unless you open the lid - at which point it goes up....it eventually gets to 99.9, but it is in the display only -- there is no vacuum at all. I think this sounds like an electronics issue, but I am not entirely sure. I changed the oil and attempted to re-calibrate, but that didn't do anything. I have contacted Minipack, but have yet to hear from them. Has anyone else had this issue?
Thanks
Dan
Unvented Pressure Cookers (Kuhn Rikon, Fissler) and PSI control
in Kitchen Consumer
Posted
Thanks for all of the helpful information -- My question is whether, being a US buyer, you would suggest a different model (say a Kuhn Rikon) over the Fissler, because of the difference between the Euro and US models? I have an old Presto pressure cooker that just doesn't get it done anymore -- I need something new -- and I am interested in both the Kuhn Rikon and Fissler. I also have a massive one with a gauge, but that is pretty much worthless in 99% of all of my uses. More useful for large canning projects than actually pressure cooking.
Thanks for all of the insights --
Dan