Veg!!Haha, get out.
I think I might try a pork chop, steaks a given, but I also fancy trying some bigger cuts of meat.How well does brisket/top side etc come out?
Yeah seriously.
Search sous vide everything on YouTube. There isn't much left they haven't done.
I've done and also bought topside from a butchers that uses a water bath and it is really nice.
I bought a OnePot version, wish I'd waited data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7Having said that, how useful is the Bluetooth connectivity?
I picked up the US version of that Anova last week, Bluetooth app is very handy for setting temps. My first cook was a couple Ribeyes, second was a couple Pork steaks, finishing in a skillet and grill respectively.Both came out very tender and juicy.
I see, I think.Does the app have a comprehensive set of times and temperatures for different ingredients then?
Edit: Just installed it to see if I can have a play without the wand.
I installed the app a couple weeks ago after purchasing another brand that didn't work for the recipes only.
That's handy thanks data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Put 2 frozen ribeyes in the Anova Saturday afternoon, set temp for 129F, seasoned with butter, coarse sea salt, black pepper, garlic & onion powder. (lightly) cooked 2 hours, turned off unit and let cool for another half hour. Finished in cast iron skillet with butter and bacon grease.
Very tender, very good!
Got some pork chops coming from Ocado tomorrow, these will be my first try on Thursday.
What's a recommended time/temp?
Use the Joule app and it will give you some good idea's of temps times as it has a short video showing how the meat and other food stuff looks at certain temps and times.
https://play.google.com/store/apps/details?id=com.chefsteps.circulator&hl=en_GB
‎Joule: Sous Vide by ChefSteps