Anova Sous Vide

[bomb]

I use mine on a regular basis. I cooked some Flank on the bone, last night, then finished it off in the oven with some onions today. Great for tenderising some of the cheaper cuts. I always do steak in it - A decent New York Strip at 55 degrees C, then a hot pan to sear the outside. Always very tender and juicy, and medium rare. Never fails.

this evenings flank -

Edited by bomb on Friday 23 November 17:41

[Porkbrain]

Du1point8 said:

This do you?

https://www.greatbritishchefs.com/collections/sous...

Thank you, that is exactly what I was looking for, time to crank up the 'wand'.

[Merp]

Not surprising this thread cranks up in the winter/christmas with all of the large joints of meat and winter comforters being prepped

Ive not used my Bourton for atleast 12months. Ive found myself eating alot more meals that i can prep in 15/20mins.
(yes yes sousvide "finishing" also only takes 15mins)

[otolith]

My Anova died, just inside warranty. Display went and it wouldn't respond to the app, though it still lit up and turned on. They asked me to send them a video of it not working, I did, they told me to chuck it and sent me a new one out.

Still using it a lot. I did a load of food for a bonfire night party - two pieces of brisket, two pieces of pork shoulder, four spatchcocked chickens, some pork ribs. I got a large plastic container and did the lot in the sous vide - pork shoulder, ribs and beef vac packed individually and thrown in together, then into the fridge, then the chickens on the morning of the event. Then everything into the smoker in the afternoon. It removes all stress when you know everything is already cooked through and you're just smoking it for flavour. The pulled pork, ribs and chicken were outstanding. Dunno about the brisket, I didn't get any, but guessing by how quickly it vanished it must have been ok!