I rarely use the Anova cooker to prep food because I'm not too fond of slow cooking things in a water bath. The texture of the meat changes when it's done in sous-vide. It works for some cuts of beef, like chuck, but not lamb. I sometimes use the sous-vide on chuck for the dog. That small fillet of chuck takes about three hours to break down; chicken fillets simply require an hour. While the meats are happily soaking in a hot water bath, it does save me some effort and frees me up to do other stuff
I took out the Anova cooker that night to sous-vide a fillet of chicken breast. Chicken breast is a one of those pesky cuts that will turn dry and stringy when it's baked for a tad too long. It's a great cut to sous vide then sear. The meat is for the man. He doesn't do very well without meat, and since he doesn't object to chicken, he gets that often at home. I don't like handling chicken but when they come in pre-sliced fillets, it's much easier to sort out. Marinating chicken breast with generous ingredients and cooking it sous-vide makes it rather tasty. #ImpieCooks2020
Tossed a quick pasta of fusilli with broccolini, anchovies, a ton of garlic and a sprinkle of lemon zest. This was pretty much food for me. No chicken for me. I always cook extra so that a portion could be kept for lunch the next day. Pasta is always a good idea for an easy lunch too. The man could warm it up and have it with sausages or salami or whatever, along with a huge pile of coriander. I usually prefer my pasta cold, and just a little bit will suffice for lunch.
I took out the Anova cooker that night to sous-vide a fillet of chicken breast. Chicken breast is a one of those pesky cuts that will turn dry and stringy when it's baked for a tad too long. It's a great cut to sous vide then sear. The meat is for the man. He doesn't do very well without meat, and since he doesn't object to chicken, he gets that often at home. I don't like handling chicken but when they come in pre-sliced fillets, it's much easier to sort out. Marinating chicken breast with generous ingredients and cooking it sous-vide makes it rather tasty. #ImpieCooks2020
Tossed a quick pasta of fusilli with broccolini, anchovies, a ton of garlic and a sprinkle of lemon zest. This was pretty much food for me. No chicken for me. I always cook extra so that a portion could be kept for lunch the next day. Pasta is always a good idea for an easy lunch too. The man could warm it up and have it with sausages or salami or whatever, along with a huge pile of coriander. I usually prefer my pasta cold, and just a little bit will suffice for lunch.
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| Lunch tray for the man! |
2 comments:
I don't have the Anova but a friend has it in Sweden and we were often invited over for meals. I was pretty impressed the Anova made marinates really penetrate well into meats!
it's a pretty nifty gadget. but i still prefer to finish on the stove for the sear. otherwise the texture of some cuts of beef can be rather odd sous-vide.
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