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28 replies to this topic | 118 praises

#1

Posted 30 November 2017 - 12:05 PM

chryst
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anova-precision-cooker-sous-vide-wifi.jp

 

Bought the Anova precision cooker during Black Friday for lazy woman steaks. Was only USD$99 + $20+ shipping, arrived over the weekend. Ordered from their American site but it was shipped from Hong Kong though. It has a Singapore compatible plug. Faster ran to Foodie Market at Katong to buy me some meat!

 

1.5inch ribeye (sorry didn't notice pic blur when I took it)

15380711_10155042634417448_6870831649787026906_n.jpg

 

3/4 inch A4 wagyu

15380399_10155042634432448_5996338940875876055_n.jpg

 

 

Started with the ribeye first. A sea salt and fresh ground pepper rub.

17554277_10155437514367448_7693260591631

 

 

Let it sit for awhile and added rosemary and thyme.

17553708_10155437514362448_7168679138737

 

 

Into the bag (provided with the machine) with a clove of garlic.

17554130_10155437514352448_5412057243349

 

 

Throw into the pot and just wait!

17554271_10155437514372448_4816324294434

 

 

Bonus pic: "Mama, you cooking? Will I get some? I am a good boy!"

19430143_10156284013277738_7473723277566

 

 

2 hours later.... success!

17499121_10155437514552448_230805256283217629755_10155437514547448_2489058063574


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#2

Posted 30 November 2017 - 12:53 PM

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in the "Throw into the pot and just wait!" part ... what's inside the pot ? water or oil or air ?


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#3

Posted 30 November 2017 - 12:59 PM

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in the "Throw into the pot and just wait!" part ... what's inside the pot ? water or oil or air ?

it's using a water bath usually about 60+ degree to slow cook the food. controlled by the Anova.


Angus steakhouse at taka uses sous vide then just searing the sides to give it flavour.

 

It gives u a very juicy steak but purists still prefer the traditional methods



#4

Posted 30 November 2017 - 01:10 PM

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it's using a water bath usually about 60+ degree to slow cook the food. controlled by the Anova.


Angus steakhouse at taka uses sous vide then just searing the sides to give it flavour.

 

It gives u a very juicy steak but purists still prefer the traditional methods

 

yup... sear then oven for me....  

 

sous vide beef cubes good... but large pieces tend to make the whole piece too soft for my personal liking 


Edited by SuPerBoRed, 30 November 2017 - 01:10 PM.

Respect is earned.. does not come with your god damn title..

#5

Posted 30 November 2017 - 01:10 PM

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in the "Throw into the pot and just wait!" part ... what's inside the pot ? water or oil or air ?

slow cook in water in low temperature for one day one night [laugh]
骑白马的不一定是王子,可能是唐僧;带翅膀的也不一定是天使,有时候是鸟人。

#6

Posted 30 November 2017 - 01:15 PM

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yup... sear then oven for me....  

 

sous vide beef cubes good... but large pieces tend to make the whole piece too soft for my personal liking 

 

you got cast iron skillet?

my oven is the smaller type, so can't fit a large skillet. So i never use this method.



#7

Posted 30 November 2017 - 01:21 PM

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it's using a water bath usually about 60+ degree to slow cook the food. controlled by the Anova.


Angus steakhouse at taka uses sous vide then just searing the sides to give it flavour.

 

It gives u a very juicy steak but purists still prefer the traditional methods

 

so I would assume that TS had water-cooked the steak then seared it for the burnt color look ?

 

for me I buy the frozen 500gm steaks from NTUC (about 4 slices). After its thawed, I will just heat up a huge stone wok on the stove and throw a slice into the wok and let it sit for 1 min then flip and sit for another min and then flip one more time for one more min.

 

I call mine the 3 min steak !! and top if off with black pepper sauce. its more on the med-done side. just good enough for breakfast !


Edited by Ysc3, 30 November 2017 - 01:21 PM.

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#8

Posted 30 November 2017 - 01:39 PM

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Sous Vide I think mostly used by a lot of restaurants or F&B outlets selling steaks. Easy to cook to 'perfection' and saves man power, cos just throw bags of pre packed beef into the sous vide pot then quick grill before serving.

 

Personally, I still prefer the Julia Child's way of cooking beef. Huge slab of butter, 1 minute on each side. Then use the beef sauce mixed with red wine as dressing.

 

If you're going to get an Anova just to cook beef then I think you'll be better off going Jack's Place or Aston's for a budget steak. :secret-laugh:



#9

Posted 30 November 2017 - 02:04 PM

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so I would assume that TS had water-cooked the steak then seared it for the burnt color look ?

for me I buy the frozen 500gm steaks from NTUC (about 4 slices). After its thawed, I will just heat up a huge stone wok on the stove and throw a slice into the wok and let it sit for 1 min then flip and sit for another min and then flip one more time for one more min.

I call mine the 3 min steak !! and top if off with black pepper sauce. its more on the med-done side. just good enough for breakfast !

Same here. Traditionalist.
But I cook for 2 mins for each side and flip 2 times, at medium heat.
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#10

Posted 30 November 2017 - 02:14 PM

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Same here. Traditionalist.
But I cook for 2 mins for each side and flip 2 times, at medium heat.

I use something like this. just heat it up until smoke appears and just throw the piece of meat in the center and cover it up.

 

 

445724452.g_400-w_g.jpg



#11

Posted 30 November 2017 - 02:29 PM

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in the "Throw into the pot and just wait!" part ... what's inside the pot ? water or oil or air ?

 

so I would assume that TS had water-cooked the steak then seared it for the burnt color look ?

 

for me I buy the frozen 500gm steaks from NTUC (about 4 slices). After its thawed, I will just heat up a huge stone wok on the stove and throw a slice into the wok and let it sit for 1 min then flip and sit for another min and then flip one more time for one more min.

 

I call mine the 3 min steak !! and top if off with black pepper sauce. its more on the med-done side. just good enough for breakfast !

 

yes its water. and no i didn't sear the meat at all. it really came out with this burnt look.

 

edit: i see what you mean about burnt now. its probably the photo filter i used  [laugh]  its not so charred looking in real life.


Edited by chryst, 30 November 2017 - 02:37 PM.


#12

Posted 30 November 2017 - 02:57 PM

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yes its water. and no i didn't sear the meat at all. it really came out with this burnt look.

 

edit: i see what you mean about burnt now. its probably the photo filter i used  [laugh]  its not so charred looking in real life.

 

 

actually after taking from the water, you can still sear it to get the charred taste and look.


骑白马的不一定是王子,可能是唐僧;带翅膀的也不一定是天使,有时候是鸟人。

#13

Posted 30 November 2017 - 03:15 PM

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actually after taking from the water, you can still sear it to get the charred taste and look.

ownself eat ...no need so many pattern lah ...

 

what about curry beef cubes ? any secret styles to make it tender - other than a pressure cooker ?



#14

Posted 30 November 2017 - 03:19 PM

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it's using a water bath usually about 60+ degree to slow cook the food. controlled by the Anova.


Angus steakhouse at taka uses sous vide then just searing the sides to give it flavour.

 

It gives u a very juicy steak but purists still prefer the traditional methods

 

Cook in water will lack the 锅气.


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#15

Posted 30 November 2017 - 03:42 PM

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ownself eat ...no need so many pattern lah ...

 

what about curry beef cubes ? any secret styles to make it tender - other than a pressure cooker ?

 

 

my wife use 牛腱 part to boil soup for only about 2 hours, very soft and tasty. Next time will try cooking curry with it.


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骑白马的不一定是王子,可能是唐僧;带翅膀的也不一定是天使,有时候是鸟人。

#16

Posted 30 November 2017 - 07:12 PM

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Sous Vide I think mostly used by a lot of restaurants or F&B outlets selling steaks. Easy to cook to 'perfection' and saves man power, cos just throw bags of pre packed beef into the sous vide pot then quick grill before serving.

Personally, I still prefer the Julia Child's way of cooking beef. Huge slab of butter, 1 minute on each side. Then use the beef sauce mixed with red wine as dressing.

If you're going to get an Anova just to cook beef then I think you'll be better off going Jack's Place or Aston's for a budget steak. :secret-laugh:

Astons has ok quick fix for beef cravings 👍🏻

Am soooo looking forward to making eggs, dessert and lazy woman Christmas turkey. Now I just have to find a bag and a pot big enough....

#17

Posted 30 November 2017 - 07:34 PM

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Best steaks I've ever had were in a place in Tuscany called Tavarnelle.

The square in the town center is closed off every Tuesday just before it gets dark.

 

The butchers shop there will sell Florentine steaks cut from a large 750mm long rib aged for 42 days.  The butcher has maybe 15 such ribs available.  You choose the type of rib you want your steak cut from and the thickness you want.  Costs about S$60 per kilo including cooking cost.

You take your steak outside and tell the BBQ guy how you want your steak cooked.  Somehow this guy can cook maybe 16 steaks at a go and get each one cooked exactly as you like it.

 

The steak is delivered to your table in the square with baked potatoes and a salad and you order your wine separately.

 

Maybe 200 people eating steak and really enjoying the atmosphere around the whole thing.

 

Epic.


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#18

Posted 30 November 2017 - 07:57 PM

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Astons has ok quick fix for beef cravings 👍🏻

Am soooo looking forward to making eggs, dessert and lazy woman Christmas turkey. Now I just have to find a bag and a pot big enough....

 

a lot of sous vide people use those coleman coolers, u can use them if u can't find a big enough stockpot.



#19

Posted 01 December 2017 - 01:03 AM

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unfortunately I dont take beef keke 


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#20

Posted 01 December 2017 - 09:42 AM

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a lot of sous vide people use those coleman coolers, u can use them if u can't find a big enough stockpot.

 

Like this right? I was considering whether wanna use this for christmas or not.

maxresdefault.jpg


unfortunately I dont take beef keke 

 

*gasp*  [crazy]




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