Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

DanM

Anova Sous Vide Circulator (Part 3)

Recommended Posts

[Host's note: this topic forms part of an extended discussion that grew too big for our servers to handle efficiently.  The discussion continues from here.]

 

 

I am thinking about an Anova for a slightly different purpose. Can I use this in a home brewing environment to manage the grain mash temperature? 

 

Maybe I can use this for a HERMS brewing setup? I would use the Anova to maintain the temperature of a hot water tank. I would then use my pump to circulate the wort from the mash tun through a heat exchanger (copper coil) that is immersed in the hot water tank.

 

Thanks. 

 

Dan


Edited by lesliec Added host's note (log)

Share this post


Link to post
Share on other sites
3 hours ago, DanM said:

I am thinking about an Anova for a slightly different purpose. Can I use this in a home brewing environment to manage the grain mash temperature?

 

I don't see why not.  though most poeple use a heater element and a PID controller,

 

might be cheaper.

Share this post


Link to post
Share on other sites

a sure way to do this is that your mash be in a food-safe container that would be in the water bath that the Anova manages in the usual

 

circulatory maner.

 

if you have a lot of mash, then more than one container so the water bathes them all .

 

If you choose to put the Anova in the mash itself  :

 

consider the granularity of the mash re circulatory issues,  and consider the pH of the mash re possible damage to the Anova.

 

good Idea you have Id say.

 

let us know how you might proceed

Share this post


Link to post
Share on other sites

I've been trying to find a simple way to use the circulator to proof bread dough and starters. Something like what Rotus describes for mash seams reasonable. Might be kind of clunky in practice though.

Share this post


Link to post
Share on other sites
10 hours ago, DanM said:

I am thinking about an Anova for a slightly different purpose. Can I use this in a home brewing environment to manage the grain mash temperature? 

 

Maybe I can use this for a HERMS brewing setup? I would use the Anova to maintain the temperature of a hot water tank. I would then use my pump to circulate the wort from the mash tun through a heat exchanger (copper coil) that is immersed in the hot water tank.

 

Thanks. 

 

Dan

 

 

That should work and be more efficient than trying to maintain the temperature of the whole mash tun

 

ETA: you probably would want to monitor the temperature in the mash, though.


Edited by haresfur (log)

Share this post


Link to post
Share on other sites

I will probably build it like this... 

sketch-1461864320438.png

Share this post


Link to post
Share on other sites
On 4/27/2016 at 1:42 PM, paulraphael said:

I've been trying to find a simple way to use the circulator to proof bread dough and starters..

 

I've not done exactly this, but I've done similar stuff and have a few pointers/suggestions.  For starters, I like to work in canning jars, either 12 oz jelly or 24 oz wide mouth, both of which are relatively tall for volume (helps with water level issues) and have straight sides (easy to scrape out).  Both are stock Ball jars, but may require a little hunting to track down; the latter are called pints-and-a-half.  The 12 oz jars also are great for working with custards in a water bath and the 24 oz end up being useful for all sorts of things, so these aren't one purpose acquisitions.  As for dough, the first rise is relatively easy.  Again, you want something tall for volume.  I like steam table inserts; soup inserts also could be used, if you'd prefer round.  No good way to do the second rise comes to mind, especially if you're using a proofing basket.  Maybe float in an insert and rely mostly on latent heat?

 

BTW, if you have one of the old Auber/FMS controllers hanging around, that plus a countertop roaster makes a wizard proofing box.  That's what I do for starters, actually, dry rather than wet.  For dough, I use a fairly conventional heat-source-in-a-box strategy, currently a coffee mug warmer on a lamp dimmer.

  • Like 1

Share this post


Link to post
Share on other sites

i just noticed I had an email from Anova

 

code is 

 

anova-8b9fbs82

 

i just got a wifi so maybe this code still works

 

they also mentioned they will be in all the Target stores this fall  w demo's

 

guess they are mainstream now

  • Like 1

Share this post


Link to post
Share on other sites

Going to SV some baby back ribs for the Fourth and finish them under the broiler, as I'm not ambitious enough to finish them on the grill. Any critiques of Kenji's method of 165F for 12 hours?

Share this post


Link to post
Share on other sites

I think that at that temp, you are going to get Fall Off the Bone Ribs.

 

nice if that's what you are looking at.

 

but a lot of Jus dans le Bag.  you can reduce that jus, add some flavoring and baste the ribs for the broiler

 

Or   ....

 

pick a lower temp, 150  and keep some of that just and flavor in the meat.

 

it will be toothsome, but moist.

 

Id take longer and use a lower temp to maximize the flavor in the meat itself.

 

but try it, keep track of your results, and then do it again at a lower temp and see.

 

BTW, you are going to remove the 'membrane' on the concave side of the ribs ?

 

a crucial step.

Share this post


Link to post
Share on other sites

I'm with rotuts. Maybe 145°F for 24 hours. Nothing wrong with fall-off-the-bone doneness, if that's what you like. But 165°/12 hours doesn't make the technique shine; it's just an easy way to get traditional results (again, nothing wrong with that).

Share this post


Link to post
Share on other sites

Last night I did spare ribs at 167 for five hours (4 hours was suggested by ChefSteps, but I went a bit long).  These were very good, but didn't come cleanly off the bone.  I've previously done 12 hours at 165 and it may have been a bit long.  Perhaps 6-8 hours would be the Goldilocks zone.

  • Like 1

Share this post


Link to post
Share on other sites
4 hours ago, rotuts said:

I think that at that temp, you are going to get Fall Off the Bone Ribs.

 

nice if that's what you are looking at.

 

but a lot of Jus dans le Bag.  you can reduce that jus, add some flavoring and baste the ribs for the broiler

 

Or   ....

 

pick a lower temp, 150  and keep some of that just and flavor in the meat.

 

it will be toothsome, but moist.

 

Id take longer and use a lower temp to maximize the flavor in the meat itself.

 

but try it, keep track of your results, and then do it again at a lower temp and see.

 

BTW, you are going to remove the 'membrane' on the concave side of the ribs ?

 

a crucial step.

Kenji gives a choice of 165 for 12 hours for "traditional" ribs, or something lower (145, I think?) for 36 hours for meatier, more toothsome ribs. He contends the 165 at 12 will still have some "chew."

 

Looks now as though I may not do them after all; I still have thawed pork chops to do, as we opted for hot dogs today. Ribs may wait a day or so.

Share this post


Link to post
Share on other sites

does Kenji mention the extruded fund in the bag at the higher temp ?   if you want that, fine.

 

but SV at lower temps  ( then longer times ) keeps a lot of that in the meat, flavor and moisture

 

its one of its many features.

Share this post


Link to post
Share on other sites

Whatever you do, it is helpful to keep a log of what you did and how you liked it.  For babybacks,  I have tried various times and temps, 24 hours at 155 was fall off the bone, which is overcooked for me,  24 hours at 142 was pretty tender.   I have settled in around 36 hours at 142 for St Louis Style ribs, then on the grill or under the broiler with some sauce..   

 

  • Like 2

Share this post


Link to post
Share on other sites

I was rather amused to get an email from Anova last night with the subject line "Celebrate The 4th Like A True American BBQ Hero." The timestamp was 7:07 PM yesterday (that was 3 July). Why is this relevant? The recipe in the email was for "the ultimate BBQ pulled pork shoulder," which cooks SV for 18 to 24 hours and then gets finished on a grill for another 1.5 hours.

 

Assuming I actually had a boneless pork shoulder in my fridge and a sealable bag large enough to hold it, as well as all the other ingredients for the rub in my pantry, and if I'd gotten started at 7:07 PM when the email arrived, using the minimum 18 hours of SV, the soonest I'd be eating would be nearly 4 PM today (the holiday). And if my pork shoulder were large enough and shaped such that it actually needed a full 24 hours to precook, dinner wouldn't be served until well after any fireworks display.

 

I'm sure the recipe is wonderful—I believe the rub is Kenji's rib rub previously published in The Food Lab. I just find the timing of the email from Anova a little off, to say the least!

 

MelissaH

  • Like 4

Share this post


Link to post
Share on other sites

yep.

 

I saw that.

 

this fall, in every Target store, with demo's !

 

vis their email.

  • Like 1

Share this post


Link to post
Share on other sites

I just got mine from the Target website.  I've previously prided my self on using a $25 Presto Kitchen Kettle, or an oven hack, but for $170, the convenience factor won.

 

I think I'd take mine on vacation.  I already have a butane burner in the car, and would certainly bring a cooler.  It would be a low risk move.

  • Like 2

Share this post


Link to post
Share on other sites

sometime the Search Fx donsnt seem to work very well ,

 

I could not find the Anova circulator thread

 

I was looking into the Oven  , which seems to be delayed one year

 

:(

 

and saw these :

 

https://www.engadget.com/gallery/anovas-precision-cooker-and-oven-at-ces-2017/

 

does anyone know more about the new circulators ?

 

editors ;  please feel free to move this to the Anova thread

 

maybe you can find it ?   I could not


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

I guess the Anova Nano will be here soon :

 

https://anovaculinary.com/nano/

 

700 W    

 

smaller

 

$ 89 USD preorder

 

the Anova App now or soon seems to be capable of controlling more than one Anova

 

good for Anova !

 

now , why their oven is being delayed a year is a completely different matter .

Share this post


Link to post
Share on other sites
1 hour ago, rotuts said:

...  now , why their oven is being delayed a year is a completely different matter .

 

I would rather they get it right than be rushed into something that isn't ready on the market. Engineering can be tricky and frustrating at times.

Share this post


Link to post
Share on other sites

good points

 

@Porthos

 

you are correct.

 

but I still think they are Skinny Dipping in Tahiti 

 

based on their WindFall   ......  well deserved .

 

and good for them

Share this post


Link to post
Share on other sites

The thought that Shermie may today be a millionaire......:wacko:

 

 Worst customer service rep ever.

Share this post


Link to post
Share on other sites

The strain relief has broken on my Anova original version power cord.  I assume the cord is a generic part, easily obtainable from amazon.  Before I go looking does anyone have a suggestion?

 

Share this post


Link to post
Share on other sites

  • Similar Content

    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
       
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
       
      I'll let the pix speak for themselves...
       

       

       
      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.
       

       
      Scallop chicharrón, scallop ceviche, crème fraîche.
       

       
      Jicama empanada, shiso, pumpkin, salmon roe.
       

       
      Smoked mushroom taco with pickled wild mushrooms.
       

       
      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.
       

       
      Pineapple guava sorbet
       

       
      Fuyu persimmon, habanero honey, tarragon
       

       
      Tasmanian trout ceviche, dashi, Granny Smith apple
       

       
      Aguachile, parsnip, red bell pepper
       

       

       
      Black bean tamales steamed in banana leaves, with salsa on the side
       

       
      Smoked squab broth, pomegranate seeds, cilantro flowers
       

       
      Tres frijoles with sturgeon caviar, shallots and edible gold leaf
       

       
      Black cod, salsa verde, green grapes
       

       
      Wagyu beef, pickled onion
       

       

       
      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
       
      Yes, it's the same squab from which the broth was made.
       

       

       

       
      And now the desserts:
       

       
      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
       
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.
       

       
      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter
       

       
      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
       
      The cookie was on top of the apples. Break the cookie and spoon everything over.
       

       
      Cherry extract digestif, vermouth, sweet Mexican lime
       
      We'll definitely return. I'm an instant fan.
       
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
       
      Californios
      3115 22nd Street (South Van Ness)
      Mission District
       
    • By benjamin163
      Hello,
      I love cooking my pulses and beans and have used a pressure cooker, slow cooker and top stove to do so.
      However, the results often vary due to my carelessness.
      I enjoy the results of sous vide and wonder whether cooking beans and pulses sous vide would make them deliciously tender without falling apart and going mushy.
      I have looked up a few recipes but the temperatures vary enormously.
      I'm wondering if there's a more scientific approach. Like, at what temperature do the walls of a pulse break down without breaking apart? 
      And does the amount of water the pulses are steeped in matter?
      I'm gathering that pre-soaking is no longer the necessity it once seemed.
      So I'd love an understanding of the optimum temperature to get fluffy, unctuous beans without the mush.
      Any help or opinions greatly received.
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By Tempranillo
      I have been tasked with putting together a team for a new kosher barbecue event in Arizona, happening sometime later this year. The event was supposed to be in mid-April, but the venue decided to cancel. The organizers are busy looking for a new venue, and have assured us that this will happen.
       
      Many details for the event are not quite settled yet, so, I am trying to prepare for all sorts of contingencies beyond the usual concerns about putting out good food. What is known is that we will be following the KCBS kosher rules. As far as I can tell, there were 10-12 such events held last year across the US. So, it's a pretty small world. I don't think there's a kosher championship ladder like the other barbecue events have, either. I think it's a good time to get in, get practice and see where it takes me.
       
      Now, I've been reading and watching videos online with all sorts of info on smoking/cooking for competitions. I have watched some of the TV shows, and one documentary. It's been kind of a mixed bag in terms of usefulness. No one has posted much about kosher barbecue, so I am making changes to recipes and procedures and running a lot of tests. I currently have access to my home kitchen which is small but adequate, the stove is electric and unremarkable and about 7 years old. It does maintain temperature well, and can be set to run anywhere from 140°F to 550°F.  I also have access to an outdoor kitchen at a friend's place, with a relatively large charcoal type grill. At most of the kosher barbecue events the event organizers provide smokers/grills plus meats and many ingredients to ensure that everything is truly kosher. If needed, my team sponsor is prepared to purchase a grill/smoker which I will need to research once I know I will need it.
       
      I should note that I am not Jewish and did not grow up around any kosher households, so I am also studying some of the finer points about running a kosher kitchen and learning about kosher ingredients. Modern competition barbecue is an odd mix of modernist techniques and ingredients, right alongside ordinary-folk foods like margarine, and bottled sauces.
       
      For reference, the 4 categories for kosher events are: Chicken, Beef Ribs, Turkey, and Beef Brisket -to be served in that order.
       
      So far, I have been running smokeless tests on chicken and beef ribs. Mostly learning to trim the chicken thighs (what a nightmare!) and seeing what happens at certain temperatures and times. I know things will be different with real smoking happening, but I want to see some baseline results so that I know what to strive for. I do have a bunch of thermometers, and have got some basic ideas about writing a competition timeline.
       
      The chicken perplexes me in several ways. First, some of the competition cooks recommend boning while others recommend bone-in. Second, I see some folks injecting and brining, while others maybe do a quick half hour marinade, and even others are full-on modernist with citric acid under the skin, etc. Third, the braise vs non- braise chicken where some people load up their pan with a pound of butter, margarine or a couple cups of chicken stock while others do not. Fourth, The bite-through skin is driving me insane. Some people swear by transglutaminase to reattach the skin for a better bite. Catch is, only some types are kosher, and I can see having issues explaining it. I have tested an egg white egg wash which seems to attach the skin pretty well without showing. I think I need to go for longer times to get more tender skin. Today I did a pan (with olive oil) of six as follows: one hour at 220°, one hour under foil at 230°, then glazed and 20 minutes on a rack at 350°. It was only partly bite-though and the taste-testers wanted more crispiness. I tried showing them pictures and explained that it wasn't ever going to be crispy, that we're looking to go even softer. I am going to run tests on longer cook periods and see how it goes.
       
      I want to ask people about the whole swimming in margarine thing which is in voque right now. people claim it makes the chicken juicy. I know that meat is mostly all about temperatures. I can see how the margarine acts like duck fat in a confit and helps prevent some oven-drying after hours and hours in the oven, but, in the end, isn't it just an insulator?
       
      I've been making corned beef and other brisket dishes for over 20 years, so, I think I have a good handle on that. I will practice it in a couple of weeks. I simply don't need as much help on this item.
       
      The turkey scares me. On TV, I see people dunking it in butter before serving it. This obviously is not kosher, and I don't want to do it with margarine I don't want to present anything in a competition made with margarine, there has to be something better! -Either cook the bird better or find a better dip, like maybe a flavorful nut oil or a sauce. That said, unlike ribs or brisket, it is not traditional to dunk turkey in a sauce.  I went with some friends to a chain place called Dickies to do a little research and their turkey breast was odd and kind of hammy. Not like Virginia ham, more like ham lunchmeat. It was very moist and unlike any turkey I have ever eaten. Ok, I admit to not being very fond of turkey, so my experiences with it have been a bit limited. I am assuming it was brined. Given the limited amount of time we will have (about a day and a half) to cook, I am planning on just cooking the breast. Other than that, I am open to suggestions. The internet has been least informative on the topic of turkey. People's videos and such just show rubbing the whole bird and letting it roast for a few hours. Any tips at all would be appreciated.
       
      Whew! Thanks for reading all of this, I look forward to any advice you can give.
    • By flippant
      I've had the CSO for a number of years now, but have yet to actually bake bread in it.
       
      Reading through the Modernist Bread thread on this forum I see many of you are using the CSO to great effect, which is heartening.
       
      To that end, I would like to know about your experience baking bread in it – what sort of extra equipment you use (pans, cast iron? etc), what breads work the best, any corrections you find yourself making, or anything you feel might be useful to someone else using the CSO.
       
      Thank you!
       
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×