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PostPosted: Mar 16th, '17, 16:00 
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Seriously, this cant be healthy.
Seriously, this cant be healthy.
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I just bought a real sous vide device.

Much easier than my original method.

If anyone is having trouble convincing their wife that buying one is a good idea, just do what I did.

I ruined a couple of expensive steaks.

Mrs Bullwinkle loves steak, and doesn't think much of the chef that overcooks one.

I blamed my equipment.

Worked a treat.

First time in my life there's been a silver lining to crappy dining :)

And that rhymes. Bam!

It was delivered today and I tested it on 145F eggs for 45 minutes.

Perfect.

I also checked my thermometers, and it turns out they were actually pretty good. One reported 1c too low, and the other 1.5c too high. Not bad for supermarket analog meat thermometers.

I think I'll go and gently warm a couple of steaks right now.

Then perhaps a barramundi snack a little later.

Then an egg.

And I see I can make deserts.

And temper chocolate.

Limoncello! I didnt even know that was a thing!


I wonder if this device has a liposuction feature built in.

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PostPosted: Mar 16th, '17, 16:26 
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Seriously, this cant be healthy.
Seriously, this cant be healthy.
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scotty435 wrote:
I don't think it helps most veggies but I haven't tried anything but carrots. Carrots are great, they come out sweeter tasting :thumbright:. Had sous vide top sirloin that was melt in your mouth a couple of days ago. Cooked at 136F for two hours and then seared for a couple of minutes total.

I haven't tried it yet but if you can keep the temp low enough, the sous vide cooker can be used to bottle honey or reliquify (90 to 110F is probably OK) it and could be used for some of the stages in cheesemaking. If the temps too high the honey will darken and you'll destroy some of the enzymes (I've read 125F destroys the enzymes).

Here's a recipe for you Milne - https://recipes.anovaculinary.com/recipe/2-hour-sous-vide-limoncello


Mine ranges from 0c-99.5c

There was quite a bit of discussion online around my device. Some saying it couldnt be set very low. I think there were a couple of different models of my Anova with different abilities.

I've been thinking about making some cheese again.

I'm guessing the best way to keep the impeller from getting all cheesy would be to make a reverse double boiler by just putting the device inside a jug that then sits inside the pot full of curds.

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PostPosted: Mar 16th, '17, 16:35 
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Seriously, this cant be healthy.
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My device is an Anova bluetooth (so the model before the current one).

One thing to note is that some of the recipes on their website show temperatures like 62.8c. This is not possible (kind of) with my unit as it only increments in 1/2 degree steps in F or C.

But...

You can set the device to Fahrenheit, and set it to 145F giving you (62.7778C), so with a little fiddling around, pretty much every temperature should be close enough to possible if I ever need all those other decimal points.

Knowing me I'll be making [insert thing here] with it within a few months, so I may well need better resolution.

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PostPosted: Mar 17th, '17, 00:27 
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Glad that worked out in your favor BW :thumbright: . I really enjoy having one of these gizmos. Mines very similar to yours but with WiFi and Bluetooth. I'm not sure there is any other difference although they have been getting smaller over time as well. I guess the early ones were built like a tank but I did have to return my first unit because it stopped working (the second one has been flawless so far). I think they got popular pretty fast and weren't really ready manufacturing wise. One potential problem area I think you should watch out for is the air intake - condensation formed from water vapor coming off the water bath can get in there if you're not careful (sort of a universal design flaw with most of these stick versions because the intake is directly above the water bath heating coil area.).

BullwinkleII wrote:
I'm guessing the best way to keep the impeller from getting all cheesy would be to make a reverse double boiler by just putting the device inside a jug that then sits inside the pot full of curds.


I was thinking I'd put the milk into a giant ziplock bag and put it in the water bath or set up a pan inside the ANOVA "cooler" but I haven't really thought this one out all the way.


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PostPosted: Mar 17th, '17, 18:59 
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Seriously, this cant be healthy.
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air intake... got it, thanks.

I'll make some kind of lid so that should be less of a problem.

It should help with evaporation as well.


and this...


I made yoghurt!

Just opened it after 20 odd hours.

It tastes exactly like yogurt!



bring milk up to 85c (I used a mason jar inside the water bath I'm guessing this is to sterilise it))
drop the temp to 39c and put a lid on the jar to keep unwanted bacteria out
add 3 table spoons of live greek yogurt
leave for 24 hours at that temperature
test it on Mrs Bullwinkle


Yogurt!

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PostPosted: Mar 17th, '17, 23:35 
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Cool, I'll have to try that :headbang:


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PostPosted: Mar 18th, '17, 05:23 
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"test it on Mrs Bullwinkle" LOLOL :laughing3:

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PostPosted: Mar 18th, '17, 07:10 
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All but that part :lol: . Mrs Scotty will get to be the guinea pig :thumbright:


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PostPosted: Mar 18th, '17, 21:30 
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Mel Redcap wrote:
"test it on Mrs Bullwinkle" LOLOL :laughing3:


Home made goat dung scoria, home made yogurt....

Is this a pattern?

Perhaps it's time I stepped up to the plate for a change :)

Hey! I tested the perfectly good steak! :)

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PostPosted: Mar 19th, '17, 00:57 
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I'd almost forgotten about the goat dung scoria :lol:


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PostPosted: Mar 29th, '17, 21:13 
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Ok, so the downside of making yoghurt is that you now have to keep making it.

I have a cold so I cant taste the difference, but apparently it's so awesome that I need to make it all the time.

Forever.

That's a long time when there's meat to cook.

It's a pretty freaky thing is this yogurt stuff.

You get three tablespoons of you old yoghurt, and put it into your 39c milk and leave it for a day.

Then you repeat with the leftovers.

This means that after a few years, exactly a lot of your yoghurt is at least a year old.

Anyone know why we dont all die?

Or for that matter, anyone want to figure out exactly the average age of a 1L tub of yoghurt made from 3 tablespoons of old yogurt put into a litre of milk every 24 hours for 10 years?

That's the kind of stat I'd like to be able to quote at people.

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