Anova Sous Vide - Follow Up


Following up from my last post about the Anova sous vide machine, here's a recent steak I made. I experimented with a slightly higher temperature, 135°F instead of 130°F. This was a little too medium for my taste, but still tender and juicy.

I bought this plastic tub, and it's a big improvement. The lid has a cutout specifically designed for the Anova to poke through.
I also bought this rack which fits inside the tub and holds the food up in the middle of the water. You can adjust the spacing between the racks to fit different sized packages.

Using my SearzAll gave the post-cook sear perfectly.
The alternative way to get the proper sear on a steak is to take the steak out of the bag when it's done, pat it dry, and pop it into the fridge for about 10 minutes. (Helen Rennie talks about this at about 8:30 in the video above.)  Then, you can sear the steaks in a pan (with butter) without the steak losing all its liquid or overcooking. This method works great, and you're left with some nice fond that you can use for a sauce.

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