Cooking with the Anova Precision Oven: What did you make?

[TdeV]

I'm a convert, @rotuts.

[rotuts]

one other thing about ' steam' cooking :

 

steam implies  212 F .

 

Naked SV is just humid air , possibly all they way up to 100 % saturation 

 

as @TdeV mentioned 

 

'  100% steam adds quite a bit of water. '

 

so you are possibly washing away flavors .

 

@ElsieD

 

would appreciate any documentation you can provide of you efforts.

[rotuts]

A thought re :  SV w Anova oven 

 

if moisture adds water to the item you want to cook ,

 

why not consider a zip-lock bag , not a complete vacuum 

 

to take care of that problem ?

[Rickbern]

Made a nice big tray of Iraqi dolmas. 275/100% steam for 45 minutes. I’m not gonna flip it

[Rickbern]

I have to agree, Iraqi dolmas are the best dolmas. That tray served three of us as a main course Tuesday, 7 as a generous first course today and then I sent three people home with leftovers. The original recipe I made had a half pound of meat for all those portions. Much lighter and fresher feeling than farci nicoise. 
 

Here’s the Video I followed, or at least adapted. I really like this middle eats channel, I think he makes very flavorful food 

 

 

 

Edited June 26 by Rickbern (log)

[TdeV]

Have had quite an experience trying to do a chuck roast sous vide (after success with a pork roast sous vide). The beginning of this discussion starts here (and has some direct response from Anova Culinary):

 

 

Edited Tuesday at 09:21 PM by TdeV
Clarity (log)