chris_s

Firstly, save your lectures. I have no interest in hand muddling my own organic fair trade limes and cooking up a simple syrup every time I need a quick whiskey sour at night. When I'm in USA I can find sour mix or sweet & sour mix at any grocery store. But I haven't been able to track any down here in Winnipeg. I've looked at superstore, safeway, shoppers drug mart, walmart, the liquor store, london drugs. Someone said to check winners but they didn't have any either. Has anyone got a clue where else a person can buy this type of thing? The brand names I've bought before are Mr & Mrs T's (superstore carries their margerita and pina mix) and Masters of Mix thanks!

would be nice if you could set the SV to turn ON at a certain time, instead of just OFF and they would need new hardware to use wifi, not just a new app

yeah I saw the email and installed the app, didn't have a chance to use the SV since. what is the app able to do at this point?

Hello thanks for all the replies! to clarify, I've noticed this taste over a few years of trying this every once in a while, so it's not the same batch of canola oil. I also have not used the non-stick pan for this purpose since I read that they were not suitable for high heats, I only offered that information up as evidence that I've had the same results with multiple types of pans. I'm going to get some safflower oil to try with my heavy stainless pan. Will report back!

Hello, I've noticed whenever I've prepared steaks in a frying pan (either completely cooking a thinner steak or recently searing SV'd steaks) they have a distinct taste to them that's just not as nice as steaks finished on grill. I wonder if it's either the oil or the type of pan I'm using. I use canola oil (as that's what I generally have on hand) and have used a stainless steel and a teflon frying pan, heated very hot on a smoothtop stove (not sure if relevant) The steaks end up with a nice looking maillard effect crust Does cast iron affect taste, or am I just using the wrong kind of oil? January in Winnipeg doesn't make for good bbqing

I've never quite been able to match the ludicrously rich texture/taste of restaurant cream sauces. That texture that you can just feel clogging your arteries and you can taste in your mouth for the next 6 hours. My stuff always ends up too thin, scrambled-eggy, or just "not quite there" Is there any trick to this, any ingredients on a recipe to watch for? I've had some modest success with a creamy carbonara recipe that calls for a TON of eggs, but feel like I'm still not getting it. thanks!

as a follow up, I filled my vessel with ice and water at 8PM, this morning at 6AM (10 hours later for those bad at time math like me) and the water was 40F with some cubes still floating in it. I didn't have time to run part 2 of my test (how long does it take my SV machine to heat from 40f to 135f) so I'll do that later on. disclaimer: this information is only relevant to my exact vessel and the exact same ambient temperature that my home was last night. your mileage may vary!

just for some clarification on this, the steak can only be over 41f for 4 hours or less, including cooking time?

my reasons for wanting to SV is for precision doneness and new-toy factor. not necessarily in that order. And grilling/tenting a 1.5" steak in 30 minutes is a bit of a stretch also. My audience is pretty well trained to eat at 5pm so stretching much more than 15 minutes beyond that is not a good idea. One option that I didn't mention (and haven't tested the viability of) is putting the steak in the water in the morning, setting a start-timer on the SV, and tell it to start at let's say 2 hours before I get home. Now I hear the food safety people getting their wagging fingers ready, but I wonder if I filled my vessel with ice and water, if it would be able to maintain a safe temperature for 8 hours. this is something I can pretty easily test out. The other variable will be how long it takes my SV to heat ice water to cooking temperature. also not too hard to test.

Hello, So I read that my anova precision is "bluetooth enabled" but I can't find anything about what this means other than the app is "coming soon" Does anyone have any insight on this?

Hello, I'd like to get some steaks done SV and am trying to work out the timing in my head. I'd like to get food on the table within half an hour of getting home from work, which leaves me with a couple of options 1) use a cut of meat (blade steak, round steak, etc) that requires 10ish hours, and start it before I leave in the morning 2) use a tender cut (ribeye, t-bone, etc) and start it in the morning 3) use a tender cut and cook it for the prescribed minimum time the night before, then reheat when I get home 1 is certainly viable but I'm not familiar enough with these types of steaks to do this with utmost confidence 2 (according to internet lore) will result in mushy steak 3 I guess I would cook the steak ahead of time, leave it in the bag, then put it back in the water as soon as I get home to bring back up to temperature. How are the results with this type of thing? When I think "reheat" my brain goes to microwaved steak. All would be seared before consumption of course. Any suggestions?

Water comes out of my faucet at 120°, so I included the warm-up consumption in the 6.1 kW

I happened to have my Kill-a-watt device handy when setting up my sous vide rig yesterday so I did a little test. setup was a 3 gallon pressure cooker, with the lid propped half on with the anova sticking out. running at mostly 135f (turned up for a couple of hours to 140. over 22 hours it used 6.1 kilowatts, which at my local rate is 42c. So if anyone is concerned that doing super long cooks is eating up a ton of electricity, you can now sleep soundly

made french dip today, roasted the beef SV. It was marked as a "round roast" though I'm not sure if that means top or bottom. Looked to be a very lean cut, with some tough gristle cap on it (which I cut off before slicing but after cooking). Did it for 18 hours at 134 then turned it up to 140 for another 4 hours. Resulted in a nice medium pink, VERY tender not at all like when I've done the same recipe in a slow cooker. I didn't bother searing the beef as it had a decent color. Normally when I do this in slow cooker the beef is firm enough that I can slice it very thin on my mandoline. The SV'd beef was too tender, even after chilling, so I resorted to an electric carving knife. I can't emphasize the tenderness enough, it was like biting into a sandwich full of butter. for the dip part I combined the bag juices after cooking with 2.5 cups of water, 1/4 cup of soy sauce and half a packet of onion soup mix. Brought it to a boil for a minute.

as an epilogue, plans changed, didn't end up doing ribeyes on that night. I did however have a bbq a couple of days ago and made regular t-bones on the grill for guests, and a trial-mode SV blade steak for myself. Did it for 10 hours at 134, no seasoning in bag. It was pretty frigid out so I wasn't able to get the grill too hot so I seared it quickly on a frying pan in hot hot oil. It was very tender, though I don't think I got the sear done properly as I was a bit rushed. Overall not bad for a trial run, impressed with how edible a cheap steak turned out! also of note, the t-bones were about 1.5" thick and I was WAY off on having them done appropriately in spite of using a temperature probe. Should've done those SV also (but shorter time)

Charcrust is a pre-packaged rub for meats that I use from time to time, http://www.charcrust.com/ I'd imagine it's got a fair bit of salt, will rub after sous vide my reasons for wanting to SV this cut are as follows, not necessarily in this priority 1) ensure proper doneness. My wife is not happy when things are undercooked, and I'm not happy when things are over, and I simply don't have the skill or attention span to "nail it" on the grill. It's also winter in canada, proper grill control is difficult due to cold ambient temperatures affecting the grill, and me not wanting to stand outside in my slippers and t-shirt in -30f tending to it 2) timing. In the chance that I did manager to get the steak perfect on the grill, there's a good possibility I've spent so much time on that that I've forgot to prep sides. Having a bit of leeway with timing will be enjoyed 3) some of the rib steaks that I've got right now (we buy an entire cow's worth of beef) have a firm ridge of grizzle through them, I'm hoping the LTLT cooking method will melt this a bit 4) new toy, want to try In any case, thank you for the advice and opinions, I will update.

In order to maximize buy-in from my stakeholders (steakholders?) I want this first cook to go as well as possible. Device is Anova precision and a large stainless steel stock pot Rough plan: Bone-in rib steak, roughly 1.5" thick pat dry, rub down with charcrust sous vide at 134 for 2 hours remove from bag, pat dry grill 30s/side on high heat I gather that the steak does not need to "rest" before eating like I do with purely grilled meats. the 2 hours is a rough average of the charts I've seen. I don't want to come up too rare due to being short on time. Consensus seems to be that 2 hours won't result in overmushy meat. Is there anything else I might be missing? thanks!

Hello, I'm looking for a forum to help me improve my techniques and fine tune some of the recipes I'm not getting adequate results with. I'm not a professional but am capable of following directions. I feed 2 toddlers, so speed of preparation and ability to make-ahead is important to any meal I attempt! Just got a new sous vide machine (anova precision) today, so I will likely have a bunch of questions related to that. I'm also hoping that there are other Winnipegers here who can help out finding obscure ingredients locally