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FrogPrincesse

What Are You Cooking Sous Vide Today? (Part 3)

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22 minutes ago, ElsieD said:

I am hoping someone or anyone who has knowledge/experience with this can give me an answer.  I received my Anova yesterday and have plugged it in and set it up.  I have the water set to 75 celcius.  However the read-only keeps bouncing between  71C to almost 78C, which makes it kind of useless for sous vide.  Meanwhile, my Thermopan registers a different temperature altgether.

 

Edited to add:  it does not seem to have a very robust circulating feature either.  I am used to the Polyscience and can clearly see the water circulating but the water in this pan barely moves.  

 

Return it!

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Yes. That clearly has a problem. 

Neither my original nor newer Bluetooth models has those issues. 

They're stable and dead on with the thermopen reading (well, within .1 degree) and noticeably circulate water. 

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I agree with the others . I've never seen that amount of fluctuation with my Anova, and I can see the water circulating. Your new unit sounds defective.

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Thanks, all.  I have called them and left a message but I don't expect to hear anything back until Monday, when they re-open for business.

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I agree with @Anna N and @rotuts. I think you got a defective unit. Mine has never fluctuated more than a half a degree after reaching temp, and it seems to circulate well. They'll send you a new one in a heartbeat.

 

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Late to the party but I agree, your unit seems defective.  Or possibly you are using it wrong in some way.  Not ever had any problem with my anova.

 

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Trader Joes has it , as does Bezo's Market ( WF )

 

its twice as much at WF

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@blue_dolphin

 

more or less dying here

 

Im going to have to Up my Fluid Management and MR schedule

 

do they look Perfect or war !

 

Id be interested in a few more particulars ;

 

where did you get them ?

 

easy to get or hard to find ?

 

i have so many projects on my List

 

this might be somewhere near the top.

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25 minutes ago, rotuts said:

Id be interested in a few more particulars ;

 

where did you get them ?

 

easy to get or hard to find ?

 

Prompted by the recent discussion of cold sesame noodles in another thread here, I stopped by 99 Ranch, the large Asian supermarket chain to replenish my noodle supply and decided to get some duck legs as a treat.   

They have an excellent meat dept and almost always have both whole ducks and duck legs available.  Do you have a good Asian market anywhere near you?

 

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Posted (edited)

Oooooo

 

99 Ranch

 

I used to go to one S of  SF , on the Penisula

 

nice

 

I have OK asian , and more involved Asian in Chinatown , BOS

 

difficult to get to

 

but Ill keep that in mind.


Edited by rotuts (log)

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Posted (edited)

No 99 Range or anything close here. 


Edited by scubadoo97 (log)

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16 hours ago, scubadoo97 said:

No 99 Range or anything close here. 

 

Same for me. Any thoughts on frozen duck legs vs. fresh? I suspect frozen is the only thing I might be able to find around here.

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Posted (edited)

The only frozen ducks I see are Maple Leaf brand at the grocery store.  Legs are no way as plump as the ones pictured above but I've done a couple legs thigh quarters SV for confit.  Just not enough meat to justify doing it often 


Edited by scubadoo97 (log)
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The Anova people were quick to respond and have sent a return label.  When they get it, they will send me a new one.  Thanks for all your help.

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You can't beat their customer service. I thought I'd lost my bracket for mine. They don't sell it separately. But they told me if I'd send my circulator back, they'd send me a new one. I found the bracket, fortunately.

 

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My little quackers came out of the bath

IMG_7808.thumb.jpg.c715eab08c10743e4ec713017097c64f.jpg

 

There was one much scrawnier than the others so I chose it as my first victim for a duck confit sandwich. I tried to brown the leg off in a skillet but the skin was very fragile so I ended up removing the skin, crisping it up and crumbling it over the warm meat as you see below.  

IMG_7809.thumb.jpg.48c0346dde15a2c5c84e58e888d8ff12.jpg

There's a thin layer of preserved lemon aioli on the bottom, some arugula and a healthy amount of Tallegio broiled to the melting point on top.

 

IMG_7810.thumb.jpg.f940480cf01db299d8e40e44024b7e27.jpg

Washed down with a nice pinot noir.  No complaints here and I have 4 more legs to play with!

 

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I bet that duck would be marvelous in a bahn mi....

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4 hours ago, kayb said:

I bet that duck would be marvelous in a bahn mi....

 

I'm pretty sure at least one of those legs will go in that direction!  

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