Did this 2.5 pound pork loin today. About 4 hours at 130. Sear and serve. Was the best pork roast I’ve ever had! Certainly the best I’ve ever cooked. So juicy and melted like butter when I chewed it.
Did a little Sous Vide maintenance today on the wifi Anova. We have a well at both places; this unit is in VT. As you can see, some ‘stuff’ accumulates on the heating element and another associated metal bits. The outer metal housing comes off very easily, just a twist. Once that’s removed, you get this view: A bit of white vinegar in a pint glass did a good job cleaning: And after a good rinsing down and scrubbing of the bits the vinegar didn’t touch. The ‘stuff’ comes off pretty easily. However, the vinegar gets into those tight areas that would be impossible to clean by hand. I’ve done this cleaning before, I just can’t recall when. Anyways, I’ll have to do this every few months just to be safe.
Nice. Hadn't even thought about cleaning ours, I'll have to check it/clean it. But we definitely have a lot of extras in our well water.
Made a nice burger and finished in cast iron. Came out excellent. Just seasoned with salt and pepper. Note in the last pic: Ketchup is not for the burger. That was for the fries.
Say, I have a brand new never-opened Sous Vide Supreme Touch+ 11-litre unit. I think that is 3-gal capacity. It's a self-contained unit and they cost from $300 to $600 depending on size. I think the one I ordered is at the upper end of their product line, so, not cheap! (I was a Kickstart backer.) I am wanting to get into this type of cooking, would you favor opening and using a self-contained one like this or sell it and buy something like most of you guys are using? I only cook for myself or me plus another person but I suppose I could sometimes do some entertaining! The unit I have is this -- Sous Vide Supreme Touch Plus with Wifi | Williams Sonoma
Disclaimer: It’s always easy to spend someone else’s money… ; ) That looks like a very solid unit. If you like to cook and want to get into this way of cooking, I say go for it. We have a unit that’s wifi and it’s very handy for monitoring the temp, setting the temp time ect. I’m going to guess that self contained unit probably does a very solid job of maintaining temps.
Split chicken breast. These pics show how tender they come out. Pan seared briefly for a little char.
