- Official Post
$80 USD off Anova Sous Vids
-
-
Gota be a spot for everything
-
- Official Post
Wazza tried the eggs at 63.5 but i cant seem to get .1 of a degree increment increases any ideas?
My unit only goes up by .5 deg
Answered here: $80 USD off Anova Sous Vids
-
Hi
I can only get the small increments manually, not by the phone.
TA
Grant from Grass Valley
I have worked out this morning that you can't get the small increments while it is connected to Wifi. I think you must have to disconnect it somehow. I will try to work it out later. Means I am doing eggs at 64.
-
I did 64 eggs the other day 1 hour and the whites were still too runny for my liking going to try 66deg next
-
I did 64. Whites a bit soft, but yolk perfect.
-
Try cracking them into your hand with fingers slightly open and let the real runny stuff drop away leaving you with the more set white.
I've not tried giving them longer either, don't know if that will help.
-
- Official Post
I did 64 eggs the other day 1 hour and the whites were still too runny for my liking going to try 66deg next
I did 64. Whites a bit soft, but yolk perfect.
When they come out of the sous vide put them in boiling water for 30 seconds.
-
When they come out of the sous vide put them in boiling water for 30 seconds.
Genius like that
-
- Official Post
Genius like that
I did this today, put the eggs in the fridge overnight after the Sous Vide then a minute and a half in boiling set the white nicely.
-
Yolk still perfect?
Ta
Grant from Grass Valley
-
Afternoon everyone and a belated happy Christmas. I've been keeping a low profile whilst having a quiet huff about my Anova not turning up before Christmas. Well, it's just arrived! I'll get onto those eggs in the next few days. Exciting stuff...I'm in the club!
Sent from my SM-G935F using Tapatalk
-
- Official Post
Yolk still perfect?
Ta
Grant from Grass Valley
I do it for "Hard Boiled" eggs, they peel easily and the yolk is just set, not dry, no dark ring. I'll try to remember and take a pic.
-
Got my replacement anova yesterday, still been using the one I got a couple months ago but the wifi never worked so they sent me out a new one. Looks like this one is the newer 900w model and the wifi works fine!
Will be keen to try starting cooks while at work! -
I've done sous vide eggs and then popped them in the fridge. Cracked them open later into some Udon soup towards the end of the cook to just warm the through before plating up and they come out great.
-
- Official Post
one sous vide eggs and then popped them in the fridge. Cracked them open later into some Udon soup towards the end of the cook to just warm the through before plating up and they come out great.
Yes! I'm doing that!!!
-
Hi
On Sunday night I reverse seared a couple of Tri Tips to medium rare (54'ish). Ate some and it was nice.
Last night I vacc'd the left over bits (about 1/2 of each Tri Tip) with some Korean Chilli mixture. Left it all in the bage in the fridge for an hour or so. Then I put the bag in cold water with the Anova attached but not turned on. That was around 4pm.
I went to a mate's place to get on the piss. At around 5.30 I turned the Sous Vide on to 50c for 1.5 hours using the wifi.
When I got home the meat was warm and ready to eat, and it hadn't cooked any more at all. Still beautiful and medium rare.
Made a Korean salad dressing and had with Jasmine rice.
This is one of the reason I bought the Sous Vide. Trying to reheat medium rare meat like Tri Tip always seemed to toughen it up and cook it some more. Using the Sous Vide for this reheating is the way to go I believe.
TA
Grant from Grass Valley
-
Pretty sure mine is only bluetooth, would be handy to have a wifi model didn't know it was available
-
hmmm, do I need a wifi model now?
-
I've got the wifi model and I'd recommend it even though I've never used the Bluetooth one. I prepped a leg of lamb early this morning and was able to kick it off while at a mate's place. The wifi model has 900W vs 800W too but I don't know that it'd make that much difference unless you were cooking a lot of food. Bloody good gizmos these things...The leg of lamb came out a perfect rare+ with no thought or skill from me. I haven't tried reheating yet but it makes sense. Has anyone bothered trying veges in a sous vide?
Sent from my SM-G935F using Tapatalk
-
Participate now!
Don’t have an account yet? Register yourself now and be a part of our community!