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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 10-26-2021, 04:08 PM   #7
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Join Date: Dec 2013
Location: Stafford, VA
Posts: 2,470
Originally Posted by vernonator View Post
I have an Anova and LOVE it for certain items - I can make PERFECT in-shell poached eggs - 12min @167 and viola crack them open. I also love salmon in it 110 for 30 min - perfectly cooked and then do a quick sear if desired.

I have also done steaks and chops - again they are cooked to exact temp (want perfect med rare - water temp to 125 and they CANT over cook) quick 2min sear on each side and they are perfect. FROZEN steaks/chops take about 90min, thawed 60, however you can leave them in for literally several hours as its almost impossible to over cook (the water is the target temp so the meat CAN'T get above that)

You don't NEED a vaccum sealer but it works well - I buy slabs of salmon, portion them out put a lemon and sprig of dill on top, seal and freeze. Drop into the Sous Vide FROZEN and they are cooked to 110 in 30 min.

Good info! thank you!
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