wombat's sous vide adventures

wombat

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To spin off of [MENTION=19]Kay Jay[/MENTION]'s thread, I also picked up an Anova Sous Vide hand vacuum sealer thingy for $20 at target, which came with 2 bags.

Note: I bought the 6'' container like a dolt, so I had to rig my anova a little bit for it to work. (Got the right container coming in tomorrow).

zZuMVQN.jpg


Last night I did steak, see results below. I did it at 154* but for only about an hour. The lady friend doesn't like rare steak, so I tried to please her...she didn't even eat :roflpicard: Still turned out delicious. My only complaint is the thinner portions of the steak were almost over done, but the picture below was where it was the most delicious.

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(blurry picture is blurry)

Tonight is pork tenderloin, two of 'em in seperate bags. Dried off, rubbed with garlic sea salt, and a garlic and herb spice mix, topped with the carnitas slow cooker sauce and a glob of butter. Will be going in @ 135* for 3-4hrs, here's a teaser:

5TOjpGJ.jpg
 

Stink Star

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Basically storage as well as being able to use any container shape you want. Obviously that unit is nice because it is insulated and has a lid, but it's harder to clean and takes up a shit ton of counter space. With the anova you just tuck it away when not in use. Kinda hard with something the size of a microwave
 

wombat

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So whats the benefit of the Heater stick do-jigger compared to this:

Amazon.com: Sous Vide Supreme Demi Water Oven, Black, SVD-00101: Slow Cookers: Kitchen & Dining

Just the amount of space used I take it?

I'm assuming I'm missing from other threads why you don't just use a large pot?

I would be afraid of picking up something like that and limiting myself. For example, if I want to cook 10 lbs of pork for a party, or 5 slabs of ribs, I just get a big enough container and stick the Anova in! Plus what [MENTION=236]Stink Star Productions[/MENTION] said is a big plus too, the storage of that thing would be a pain.
 
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