Cedar Rapids Brewing Society

I have an Anova Gen 1 Sous Vide Immersion Circulator and a 12 qt polycarbonate tub for sale. Nothing is wrong with it, I just bought an Oliso Induction cooktop & sous vide via Kickstarter so I don't need it anymore. It's been used around 6 times.

$100 for both.

And it's gone.

For whoever bought it, if you plan to cook with it and would like some tips, contact me. I use mine a lot.

tony b wrote:For whoever bought it, if you plan to cook with it and would like some tips, contact me. I use mine a lot.

Thanks. I'm planning on doing a ribeye roast for Christmas and would like a few pointers. I just received my ANOVA (second generation) and have yet to do anything but test that it works.

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Where do you source those tubs?


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Amazon

They are Cambro boxes.

A stockpot works, too. If I'm in a hurry, I get it close on the stove, then let the Anova dial it in.

karl wrote:

tony b wrote:For whoever bought it, if you plan to cook with it and would like some tips, contact me. I use mine a lot.

Thanks. I'm planning on doing a ribeye roast for Christmas and would like a few pointers. I just received my ANOVA (second generation) and have yet to do anything but test that it works.

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Sorry to leave you hanging, Karl. I was on travel this weekend. What would you like to know about doing the roast? Do you have a good time/temperature chart?
One quick tip, beware of fresh garlic and ginger, they get real bitter in sous vide; use dried. Also, bias towards under seasoning food in sous vide. It's easy to over do it.

tony b wrote:

karl wrote:

tony b wrote:For whoever bought it, if you plan to cook with it and would like some tips, contact me. I use mine a lot.

Thanks. I'm planning on doing a ribeye roast for Christmas and would like a few pointers. I just received my ANOVA (second generation) and have yet to do anything but test that it works.

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Sorry to leave you hanging, Karl. I was on travel this weekend. What would you like to know about doing the roast? Do you have a good time/temperature chart?

ChefSteps-SousVideReference.pdf

One quick tip, beware of fresh garlic and ginger, they get real bitter in sous vide; use dried. Also, bias towards under seasoning food in sous vide. It's easy to over do it.

Thanks for the pointers. For my first try I was just going to follow the recipe given here:

http://www.modernistcookingmadeeasy.co ... st-recipe

That is, at least until I've done a few sous vide and know better what I'm doing.

I'll be sure to give the resource you provided a good study.

Karl


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I have the Modernist Cooking Sous Vide book. My "go to."

Let us know how it comes out?