I guess you have _slightly_ got your priorities wrong: I have used the Anova Pro- the stopped to work, because the control electronics apparently were broken. I got one replacement unit, and the controls continued to work - but it stopped to heat! Don’t get me wrong - I am a fan of Anova (my original cooker - even though I used it very often was good for several years - and my Nano works like a charm), but the Pro is more expensive but less sturdy - and to be honest, I don’t even know, why you should buy one (the nano is a bit loud, needs a relatively high water level and needs a bit longer - but the classic cooker should be fine - and the Pro is max incrementally improving on the original unit. However: you should really spend more money in a vacuum sealer. The valve bags are far more expensive - I purchased (before Anova released their chamber sealer) a professional one - and it was expensive - but glorious! But a foodsafer would definitely do a good job.
@@MoeMan216not true. 165 is the temp the bacteria level dies off instantaneously. Look up the thermoworks page on chicken temperature. I take mine out of the oven at 148. If it stays at 148 for 5 minutes it's the same safety as 165 for 1 second. They tell everyone 165 because most people are too stupid to understand the 2 variable equation that's a function of time and temperature. If you know what you're doing you can cook to a much lower temperature than 165 safely. And it gives a much better result.
@@MoeMan216 try using a probe thermometer to keep track of the temps. Put the tip in the thickest part of the meat and keep it at 148 for 5 minutes, keeping in mind that the mass of the meat will keep it hot for some time. It takes some time to learn the mass of meat and temperature gradients. Imagine a 1,000lb piece of meat taken to temperature. The surrounding meat is hot and will keep it at that temperature for longer than a smaller piece of meat. Now imagine a very small piece of meat that is at temperature. If you remove it from heat immediately, the outside temperature will cool it quickly. It's possible that the internal temp will not stay at 148 for 5 minutes. It takes some experience to learn this. In reality, the USDA guidelines(which the thermoworks guide is based on) is itself very much oriented towards safety, so you can be roughly right and be relatively safe. It's all based on large numbers and average risk. You could be unlucky and get sick by playing with the numbers, but it's not likely. It will be way juicier and tender at 148 than if you took it to 165, if you learn to have intuition for time, temperature, and mass of meat. Keep in in mind that fattier cuts like leg meat need higher temps. Not for safety, but because the fats need the higher temps to render and become soft. Otherwise, they'll be tough. Try sous vide. You can take the chicken to whatever temperature you want without worrying about overcooking. I recommend reverse searing after to get that maillard reaction taste. I take it directly from the sous vide to an ice bath, keeping it in the vacuum seal pack. I allow it to cool and then remove from the pack and pat it dry with paper towels. Then use a cast iron as hot as it can get to sear. Put a pat of butter or two immediately before adding the meat. Sear for about a minute or so per side. Put on a plate and freeze it for 30 minutes. I use this method to stop the cooking process and prevent overcooking when searing. If you sear it while hot, the heat will continue to cook the meat and it will be overcooked. You can use similar method for other kinds of meat. Change the finishing sous vide temp depending on the meat. You may want to finish a beef cut at 125, for example. This depend on the specific cut and fat content. The decision to sear afterwards also depends on what you're using the meat for. If you're cutting it up for chicken salad, you may not want that maillard reaction flavor, and so you may want to skip it. If you're using the meat for sandwich slices you'll probably want that maillard reaction flavor.
Not really. The perk of using a sous vide cooker is that you can set this up the night before, then start it via the app while at work so when you get home, your meal is 90% done
Dudes had a secret since highschool
Why do you sound like a teenage "influencer" reviewing her pumpkin spiced latte?
I like it
'this one time at band camp...'
I guess you have _slightly_ got your priorities wrong:
I have used the Anova Pro- the stopped to work, because the control electronics apparently were broken. I got one replacement unit, and the controls continued to work - but it stopped to heat!
Don’t get me wrong - I am a fan of Anova (my original cooker - even though I used it very often was good for several years - and my Nano works like a charm), but the Pro is more expensive but less sturdy - and to be honest, I don’t even know, why you should buy one (the nano is a bit loud, needs a relatively high water level and needs a bit longer - but the classic cooker should be fine - and the Pro is max incrementally improving on the original unit.
However: you should really spend more money in a vacuum sealer. The valve bags are far more expensive -
I purchased (before Anova released their chamber sealer) a professional one - and it was expensive - but glorious! But a foodsafer would definitely do a good job.
Nice black sear
Another good thing about sous vide is the you can’t overcook the meat because the temperature never goes above what you set the cook temp to
if thats the case, he ate undercooked chicken. needs to be 165°F, not 146F.
@@MoeMan216The sear finishes the cooking when you sous vide.
@@MoeMan216not true. 165 is the temp the bacteria level dies off instantaneously. Look up the thermoworks page on chicken temperature. I take mine out of the oven at 148. If it stays at 148 for 5 minutes it's the same safety as 165 for 1 second. They tell everyone 165 because most people are too stupid to understand the 2 variable equation that's a function of time and temperature. If you know what you're doing you can cook to a much lower temperature than 165 safely. And it gives a much better result.
@@JRush374 interesting, I didn't know that.
@@MoeMan216 try using a probe thermometer to keep track of the temps. Put the tip in the thickest part of the meat and keep it at 148 for 5 minutes, keeping in mind that the mass of the meat will keep it hot for some time. It takes some time to learn the mass of meat and temperature gradients. Imagine a 1,000lb piece of meat taken to temperature. The surrounding meat is hot and will keep it at that temperature for longer than a smaller piece of meat.
Now imagine a very small piece of meat that is at temperature. If you remove it from heat immediately, the outside temperature will cool it quickly. It's possible that the internal temp will not stay at 148 for 5 minutes.
It takes some experience to learn this. In reality, the USDA guidelines(which the thermoworks guide is based on) is itself very much oriented towards safety, so you can be roughly right and be relatively safe. It's all based on large numbers and average risk. You could be unlucky and get sick by playing with the numbers, but it's not likely.
It will be way juicier and tender at 148 than if you took it to 165, if you learn to have intuition for time, temperature, and mass of meat.
Keep in in mind that fattier cuts like leg meat need higher temps. Not for safety, but because the fats need the higher temps to render and become soft. Otherwise, they'll be tough.
Try sous vide. You can take the chicken to whatever temperature you want without worrying about overcooking. I recommend reverse searing after to get that maillard reaction taste. I take it directly from the sous vide to an ice bath, keeping it in the vacuum seal pack. I allow it to cool and then remove from the pack and pat it dry with paper
towels. Then use a cast iron as hot as it can get to sear. Put a pat of butter or two immediately before adding the meat. Sear for about a minute or so per side. Put on a plate and freeze it for 30 minutes. I use this method to stop the cooking process and prevent overcooking when searing. If you sear it while hot, the heat will continue to cook the meat and it will be overcooked.
You can use similar method for other kinds of meat. Change the finishing sous vide temp depending on the meat. You may want to finish a beef cut at 125, for example. This depend on the specific cut and fat content.
The decision to sear afterwards also depends on what you're using the meat for. If you're cutting it up for chicken salad, you may not want that maillard reaction flavor, and so you may want to skip it. If you're using the meat for sandwich slices you'll probably want that maillard reaction flavor.
Push the … and select “don’t recommend channel.”
The metal insert inside the clear bowl. What’s that called I can’t find it on their website?
Wire rack….
Very good video
👎👎👎
Still looks raw and bland
To much work....🤨
Not really. The perk of using a sous vide cooker is that you can set this up the night before, then start it via the app while at work so when you get home, your meal is 90% done