For those interested, sous vide circulator 2 for $249
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
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bellsmom
9 years agodcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agoRelated Discussions
If you are Interested In Sous Vide
Comments (4)Did you see that they've partnered with Kenji from Serious Eats for the app? That should be a big improvement. :)...See MoreDon't like sous vide?
Comments (73)Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!...See MoreThe blintzes were NOT made sous vide, but the cheese was circulated
Comments (23)The Anova box was on a promotional e-mail. I really didn't need it at all, but I'm very pleased with it. The e-mail was entitled "Hurry before they are gone", though it was a pre-issue promotion. Since it arrived immediately, I have to think they were already ready to ship. I don't know if the "hurry" was a marketing ploy or if they're not going to be keeping these in stock permanently. I just was in the mood, having just done the cheese. It's not like blintzes are daily, or even monthly, food. It'll just be so much easier to open the cheese, take its temperature, cut the curds, etc., if the whole deal is on the counter, and a roaster pan has too much evaporation and is too in the way... Anyway, sometimes I get all happy from having a new, mostly useless, toy, and I'm delighted. I think it's the blackest thing I own. It's like black hole black. Even white light doesn't bounce off it. Kind of beautiful and spooky. Here's the flyer: Anova Box Re blintz flavors, I think too much sugar overwhelms the distinctively blintzy flavor, though it does well for disguising having the wrong cheese. :) OTOH, nothing wrong with a sweet blintz with blueberries or mint. Or raisins. If you want traditional Northern European, they're served with sour cream and applesauce. You don't combine the two, but many will alternate bites, to maximize the tickling of the taste buds. My applesauce secret is to cook the apples down in TJ's sparkling apple cider rather than sugar and water. It keeps it very apple-y and has just the right amount of sugar, not too much. (The latter part is why I use that particular cider, but any would do. If it's too sweet, there's always water. :) ) On the blintz making, I can only hope for intelligible instructions. Do you have a hand crank rotary egg beater?...See MoreSous Vide Cooker....do you have one?
Comments (66)So two French guys give the cooking process a name. It happened and we all know what it means. I visualize a stick-type kitchen tool submerged in a container of water. A precise water bath circulator. They could have called it anything...KitchenJaccuzi, PrecisionHotBath... They called it SousVide. It went to print, maybe a book or two, then social media. It stuck like many named objects/recipes. Coined terms. Happens every day. Some 'cancelled', others are named and are recognized globally. We all know what a 'toaster oven' is. I visualize a small counter top oven. Most do not even toast that well. Any kitchen appliance or any object in your home is called a common word that most know what it is in conversation. Kleenex wins as a brand. We don't say 'nose paper' but we do say TP. (toilet paper). Why?...well the branding worked. Word play and language translation, definitions, even pronunciations can drive one bonkers. Not nails on a chalkboard, but more like a song stuck in my head and not necessarily a bad song. Last week I heard Ina pronounce ChickenMarbella Mar-Bay-ah. Yes Marbella, Spain is 'bay-ah' but it is not a Spinach dish at all. They were inspired by a trip to Spain and Turkey. (never made it being to sweet for my crowd) I might be the last person on the planet thinking 'Bella' like I call my pup when she is a sweetheart. (Italian pronunciation) SousVide is what it is. Literal translation not at all necessary. Too late for that. If one does not like the name, too bad. Why drive yourself nuts over it. I think Anova tried a brand change to 'AnovaPrecisionCooker' but it did not stick like the now famous InstaPot....See Moreplllog
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