Anova is to be here today. They have a iPhone app with recipes and timers which is great. I am looking most forward to eggs benedict.

Chef Step has recipes for doing the hollandaise in the Sous vide, which looks super easy. I love their egg calculator. Hopefully works in real life like it does in my head.

I have the Annova, great little piece of equipment. I have done some pork belly in it that turned out great, pork chops, hamburgers (awesome!), and some veggies. I highly recommend doing sweet potatoes in it. I think serious eats has a recipe where you sous vide for 4 hrs then finish in the oven. The consistency is unreal.

I've had the Anova since Christmas and love it. Did surf and turf for Valentines Day. Both aged ribeye and lobster done in sous vide at 128 degrees for about 1-1/2 hours then finished on the grill for a few minutes.

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Here is the Whole Ribeye Loin after the 28 day dry age. Super easy to do at home and so worth the effort! Google UMAi DryBag Steak LLC.

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Trimmed and cut into 1-1/2" thick steaks. $132 cost of the loin from Costco (Choice Grade)- got 13 steaks so the all in cost is only about $10.00 ea.!

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Well done, exactly the setup I've looking at. I missed the recent sale and havent bought one yet, seems like a great tool.

Lobster looks great! Never thought to do that.

Got an Anova and it stopped working after 3 uses. Called them up and they sent me a new one no questions asked. I cannot say enough about their customer service.

My new favorite sous vide: hollandaise sauce.
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That takes it up a level, I really only thought of using it for proteins.

We did corn on the cob with it, per serious eats, and it was super good. The corn just cooks in its own juices - so it's corn-flavored-corn.

We're also using it for sausages. An hour at 160F then brown quickly to taste. Avoids the boiled-too-long problem.

All are made easier with a good vac sealer. We splurged on an industrial one (from pleasant hill grain) so the individual bags are stupid cheap. Yup, spent $1000 to save $0.20 a bag...

Only 5,000 bags to the break even point!

Wish I had a chamber sealer, good for infusions as well. Can't do liquid in sous vide bags with a foodsaver. I've gone to ziplock/air displacement for everything under 8 hours for this reason and bag cost.

I wish I had bought a Gourmia when they were $140 on Amazon. I'm still using a lab circulator.
They're starting to appear on alibaba, but only in quantity, guess its a matter of time until they're on Aliexpress or DH gate.

Carrots are supposed to be excellent as well although I haven't tried yet.

Just started. Got some eggs in the bath. Hope they don't break bouncing a bout.

I've been using this technique for a few years....

It is a nice arrow to have in the quiver

Do you have the fancy charged dispenser? If not, how do you change up the recipe?

So I guess none of you folks are concerned with cooking in plastic and having the plastic break down and end up in your food? Or is that somehow addressed.

I'm feeling ok about one hour at 140 degrees, yes.

I imagine aging a steak to be far more dangerous.

Or cooking with a teflon pan.

Or drinking a Coca Cola.

Etc

Don't ever eat out if that worries you.....

Yeah, 140° is basically hot water. But then have you ever left a bottled water in a hot car? Tastes horrible, granted, that's probably longer than an hour.

Hell, I make/eat sauerkraut and have made kefir, so bugs don't worry me. I've had dry aged steak.

We don't use teflon, stainless or cast iron or enameled cast iron.

I used to drink a ton of soda, but I haven't had soda in probably 15 years.

I have the fancy dispenser now but in the beginning I just dumped the entire bag in the blender on high and poured it over the eggs. The dispenser just makes it a lighter in texture. The blender only is more traditional in texture.

5 Common Misconceptions About Sous Vide Cooking - ChefSteps Blog

Chef steps address the plastic bags. There have been some studies but I don't think there is overwhelming evidence that points to plastic being dangerous. There are some things I have sous vide in mason jars like Creme Brulee.