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Howdy KKers! in a recent conversation with Dennis Linkletter he was extolling the virtues of sous vide cooking. He told me that the ANOVA Sous Vide controller was now under $200 on Amazon. I've never really been interested in sous vide cooking, but for that price, I'll try just about anything. I mean when you're shelling out the money for a KK, what's a couple of Franklins here or there, right?! LOL!! So I get an ANOVA and today I decided to do a Tri Tip I've had in the refrigerator for almost too long. SWMBOI really loves Tri Tip and so I'm bound and determined to baptize this Tri Tip and the ANOVA at the same time. Let's unpack the ANOVA and see what we have. Here it is as it was delivered. The ANOVA unit itself came very well packed. Here is the ANOVA unit out of the box and on the table. This unit is quite substantial and is very solidly built. Good quality. Now on to the Guest of Honor and the means whereby we will stay hydrated for the duration of this cook! Here is the Guest of Honor oiled up with good olive oil and wearing a nice coating of my Embarrassed Zebra all purpose rub. And now it's into the Belly of TheBeast at 500F for about 3 minutes per side. Now we have to pull the Guest of Honor and seal it using the Food Saver. I added a few springs of rosemary. No big deal. The results of that look like this ... Now it's into the Anova Sous Vide Bath. And here is what the ANOVA Sous Vide until looks like as it operates. The temperature of the bath is 111F on its way to 131F (perfect medium rare) and it'll cook for 44 hours. More to come in a couple of days! I think this is going to be the ULTIMATE tease cook!

for your drooling pleasure....... 24 ounces, and yes I ate the whole damn thing!

Thanks for the link, CC. Love the map! I see you got the original version of the Anova and not the 2.0 version. I have the same one and was looking for feedback from anyone who has the newer version for comparison. The clamp on mine hits right under the lip of my favorite stock pot. Another 1/4" of clearance and it'd be perfect! Waiting to hear how it comes out. Fingers crossed for ya! That's a lot of rosemary for a 2 day cook. One of the "tricks" of sous vide is to back off on seasoning, as the cooking times are so long and the cooking volume is a small fraction of normal braising, so you're not worried about dilution of flavor in a lot of liquid. btw - 2 thumbs up on the Woodford Reserve. Big fan of their Double Barrel. They were one of my stops on the Bourbon Trail this past summer.

Getting to be like chasing Bigfoot CC.

From another Forum, I was given the following link that seems to be quite helpful for the budding Sous Vide Chef. It relates time and temperature for delicious sous vide cooks for a wide range of potential cooks, i.e. vegetables, shellfish, fish, tender cuts, fowl, tough cuts, etc. I thought y'all might find this as helpful as did I. Enjoy!