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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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Posted (edited)

Looking for suggestions :)

 

I have this 5.56 lb Choice beef brisket point that I want to make--maybe just half of it and freeze the other half for later because it's a lot of meat.  

 

Should I sous vide it and then smoke it?  Time and temp for both?  Should I smoke it first and then sous vide?

 

Or skip the sous vide and just smoke it?

 

IMG_4675.jpg.adf5d14b47d32a24f2d707155754a14a.jpg

 

Forgot to add...I'm going for just a lovely, tender, smoked brisket--like at a great BBQ place.

 

Should I rub it with just some salt and pepper and let it marinate in that while I decide what to do?


Edited by Shelby (log)

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Posted (edited)

cut it into 4 pieces 

 

use any ' rub ' you might have  or make one up , and maybe different on each piece

 

Franklin of Franklin BBQ uses only fresh ground pepper and salt for brisket 

 

Id do one that way and the others w granulated garlic etc etc

 

Id do 135 F  for 48  and do all of them and rapid chill and freeze what you can for later

 

just reheat at 135 until hot.

 

you won't get any ' smoke ' just doing the above

 

Id smoke after cooking , but many seem to do before and after smoking.

 

I can't say what the result would be is you took a little liquid smoke , and carefully diluted it a bit

 

and then painted the brisket cut , let is soak in and then add the pepper / salt rub

 

Im betting that would work.

 

but I have not done that myself.


Edited by rotuts (log)
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1 hour ago, rotuts said:

cut it into 4 pieces 

 

use any ' rub ' you might have  or make one up , and maybe different on each piece

 

Franklin of Franklin BBQ uses only fresh ground pepper and salt for brisket 

 

Id do one that way and the others w granulated garlic etc etc

 

Id do 135 F  for 48  and do all of them and rapid chill and freeze what you can for later

 

just reheat at 135 until hot.

 

you won't get any ' smoke ' just doing the above

 

Id smoke after cooking , but many seem to do before and after smoking.

 

I can't say what the result would be is you took a little liquid smoke , and carefully diluted it a bit

 

and then painted the brisket cut , let is soak in and then add the pepper / salt rub

 

Im betting that would work.

 

but I have not done that myself.

 

I cut it in half and bagged each half up.  They are generously rubbed with black pepper and salt and I put a few dashes of liquid smoke in.  Going to SV first and then smoke.  I've seen your temp and then Serious Eats says 155F for fall apart brisket.  I'm torn about which temp.  

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I prefer lower temps for longer in the belief that more ' jus ' stays in the meat at those lower temps.

 

Baldwin suggests for medium-rare brisket  130 for 2 - 3 days.

 

Ive never had rare , but tender brisket .

 

but I think its possible w SV and not possible otherwise.

 

might be good , or not.   hard to say.

 

I do think brisket has always been overcooked as methods to get it tender related to temps 

 

not to time alone.

 

next time you see a similar deal on brisket , try 130 x 3 days ,  135 , 140 , 145 and report your results !

 

as the temp increases you probably then cut down the time accordingly.

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