Anova Precision Cooker £119 for the the Stake lovers
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Anova Precision Cooker £119 for the the Stake lovers

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Found 21st Mar 2017
Sous vide (pronounced “sue-veed”) is a cooking technique that makes it super simple to achieve professional-quality results at home. The technique utilizes precise temperature control to deliver super-juicy, flavor-packed results from edge to edge, every time. To cook sous vide, food is placed in a sealable bag and cooked in a water bath.
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    15 Comments
    Stake? Seriously?
    It works on wood?
    mmm boiled steak
    I just looked at the product page more out of curiosity and after 10 seconds got a chat window saying message them for a cheaper price. I'm not actually interested so haven't but safe to say you can get it for less than £119.
    Is this basically a wifi controlled kettle element that you put in a saucepan? So I can sit in the office and start cooking the dinner before I get home and when I get home I can clean up the mess from the overspilled water?
    squiby

    mmm boiled steak



    No, precision cooking. If you've ever had a fantastic steak at a decent restaurant then the chances are it was cooked sous vide. Ideally you seal the steak in a food grade plastic bag with no air, of course you can add pepper, salt etc before sealing it. Then you place the bag in the water when the cooker has brought the water to the correct temperature.

    After a certain time at that exact temperature it is ready. Evenly cooked and still containing a lot of it's juices. All you need to do is remove it from the bag, throw it in a hot pan for 30 seconds or so a side and serve.

    I've spent my life overcooking steaks, but since I got my sous vide I'm an expert, it's so easy. My kids love the pork lions I cook and the steaks are to die for. By choosing the temperature you get the steak exactly how you like it and even if you left it for an hour or more it would not overcook. The problem comes when you want medium rare and your partner wants well done.

    I wouldn't say this was great for anyone that wanted to start a cook from the office to eat when they got home, you'd need to leave the sealed meat in water for too long really. You can leave things cooking for a while but after a few hours the texture of the meat would change. It all depends on what you are cooking of course, I recently cooked a turkey leg for 24 hours and it was absolutely delicious.

    I use a blow torch to burn the steaks after I remove them from the bag, searing in a pan quickly works too.
    Edited by: "davelfc" 21st Mar 2017
    davelfc

    No, precision cooking. If you've ever had a fantastic steak at a decent … No, precision cooking. If you've ever had a fantastic steak at a decent restaurant then the chances are it was cooked sous vide. Ideally you seal the steak in a food grade plastic bag with no air, of course you can add pepper, salt etc before sealing it. Then you place the bag in the water when the cooker has brought the water to the correct temperature.After a certain time at that exact temperature it is ready. Evenly cooked and still containing a lot of it's juices. All you need to do is remove it from the bag, throw it in a hot pan for 30 seconds or so a side and serve. I've spent my life overcooking steaks, but since I got my sous vide I'm an expert, it's so easy. My kids love the pork lions I cook and the steaks are to die for. By choosing the temperature you get the steak exactly how you like it and even if you left it for an hour or more it would not overcook. The problem comes when you want medium rare and your partner wants well done. I wouldn't say this was great for anyone that wanted to start a cook from the office to eat when they got home, you'd need to leave the sealed meat in water for too long really. You can leave things cooking for a while but after a few hours the texture of the meat would change. It all depends on what you are cooking of course, I recently cooked a turkey leg for 24 hours and it was absolutely delicious. I use a blow torch to burn the steaks after I remove them from the bag, searing in a pan quickly works too.


    Utter rubbish. Any restaurant worth their salts wouldn't go anywhere near sous vide for steak - not only does it produce a sub-standard product, the HACCP surrounding it is an absolute nightmare. Enviromental health officers hate them and generally they are only used to prep terrines / pates etc....

    Good steak restaurants use proper charcoal grills like a "Josper" in combination with extremely complicated and expensive combi ovens (Rationale etc..).

    Do not represent this micro-processor controlled kettle as the tool of the professionals. Its a fad
    "Sous vide" is just hipster for boil-in-the-bag.
    Tyranicus66

    Utter rubbish. Any restaurant worth their salts wouldn't go anywhere near … Utter rubbish. Any restaurant worth their salts wouldn't go anywhere near sous vide for steak - not only does it produce a sub-standard product, the HACCP surrounding it is an absolute nightmare. Enviromental health officers hate them and generally they are only used to prep terrines / pates etc....Good steak restaurants use proper charcoal grills like a "Josper" in combination with extremely complicated and expensive combi ovens (Rationale etc..). Do not represent this micro-processor controlled kettle as the tool of the professionals. Its a fad



    Its not entirely rubbish, many restaurants do use sous vide, but not necessarily for steaks. That said, I have had steaks cooked sous vide then seared on the grill and they were perfectly acceptable.

    A lot of places use them for fish and while it may just be me, but the texture of a piece of fish cooked this way is a bit odd. Not unpleasantly odd, just a bit strange.

    Neither hot nor cold from me, and I suspect that for the majority this is one of those bits of kitchen kit that'll languish at the back of the cupboard... alongside the burger press and the popcorn maker

    You can get a similar result with a slow cooker and a Digital LED Dual-use Temperature Controller Thermostat (about £7), if your slow cooker is the type that has a turn knob then you plug the slow cooker into the thermostat and set the temperature, place the sensor in the water and away you go. Add a sealed bag with whatever meat you are cooking and follow the temperature and time guidelines. My mate gets great results every time and he couldn't boil a kettle before that.

    I ignore the haters, I know I'm eating the most delicious steaks I could have imagined, at home.
    davelfc

    You can get a similar result with a slow cooker and a Digital LED … You can get a similar result with a slow cooker and a Digital LED Dual-use Temperature Controller Thermostat (about £7), if your slow cooker is the type that has a turn knob then you plug the slow cooker into the thermostat and set the temperature, place the sensor in the water and away you go. Add a sealed bag with whatever meat you are cooking and follow the temperature and time guidelines. My mate gets great results every time and he couldn't boil a kettle before that. I ignore the haters, I know I'm eating the most delicious steaks I could have imagined, at home.



    I am not a hater but I take exception to your "if you have had a great restaurant steak chances are it was cooked sous vide". It's a patently misleading and incorrect statement.
    wonkothesane

    "Sous vide" is just hipster for boil-in-the-bag.



    ​You can use the bag after to put over your new tattoo!
    I have one, it's great for steak, just saying......
    Tyranicus66

    I am not a hater but I take exception to your "if you have had a great … I am not a hater but I take exception to your "if you have had a great restaurant steak chances are it was cooked sous vide". It's a patently misleading and incorrect statement.


    Hmmmmm - whilst you have a point I think you are also a little misleading and incorrect on a few points:
    Tyranicus66

    Utter rubbish. Any restaurant worth their salts wouldn't go anywhere near … Utter rubbish. Any restaurant worth their salts wouldn't go anywhere near sous vide for steak



    The Neptune, The Fat Duck, Comme Chez Soi, The Gore hotel or Restaurant Frantzén just to name a few that their Michelin chef's advertising dishes with examples of steak prepared sous vide (of course they also have other steak dishes cooked by other techniques).

    Tyranicus66

    the HACCP surrounding it is an absolute nightmare. Enviromental health … the HACCP surrounding it is an absolute nightmare. Enviromental health officers hate them and generally they are only used to prep terrines / pates etc....


    As above and below they are not only used to prep terrines and pates.
    Also on some produce they are a blessing to HACCP e.g. eggs can have pathogens eliminated before their previously raw use in many dishes. Veg requires a temp higher than any gram positive strain can survive whilst sealed. The incorrect storing, monitoring and management is HACCP biggest issue which whilst this technique has some specific considerations (more applicable to restaurants than home use) it is not a unique issue to sous vide.

    Tyranicus66

    Good steak restaurants use proper charcoal grills like a "Josper" in … Good steak restaurants use proper charcoal grills like a "Josper" in combination with extremely complicated and expensive combi ovens (Rationale etc..).


    Alexander's Steakhouse (Michelin starred) advertises sous vide for the strip steak, lobster, pork belly etc. again not exclusively as other dishes are cooked just as you suggest.

    Not voting hot or cold as love mine but got it a bit cheaper before xmas.
    However, I have never had better tasting steak, fish as delicate and their flavours intact in my home cooking prior to this device. Carrots are hard to describe other than they are carrots but more so. Egg's are amazing but I still have lots of experiments to go yet albeit read yesterday if wanting to chill drinks (or other things) nothing faster than circulating ice water that this can do.

    Edited by: "Bertz99" 21st Mar 2017
    Dunno how anyone can mess up a steak frying or grilling over charcoal. Pork may benefit but this seems like an excessive amount of tooling around especially if you still have to sear the steak afterwards
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