Smorgasbord Archives

We Have A Sous Vide Smorgasbord

Sous Vide Success

Gear – Anova Sous Vide

Hungry? Prep, cook and serve using an Anova Precision Cooker. Work up an appetite while you prepare, cook and serve for an all day picnic. Fish, poultry, beef… Anova does it all

Put the Anova Sous Vide precision cooker to the test with fish, shrimp, lamb, beef, chicken, pork… even pork butt; a Sous Vide Smorgasbord. In just one day, prepare a feast for the masses or an all day picnic. Cook up 2+ pounds or more of our honey-glazed, thick-cut bacon, a BBQ-inspired beef brisket, Italian sweet sausage with all the fixins’… chil-i-lime, lime and garlic chicken, peppered beef burgers, and simple beef hot dogs.

Smorgasbord

Full Meat Plate

Sous Vide

Bacon, Dogs, Sausage

Burgers, Chicken Patties

Although time is irrelevant when you’re having fun, are you new to precision cooking? Start early early enough for the beef to cook and the chicken to be prepped for a final sear. Have everything ready before ‘game time’.

Typically a safe window is four to five hours, but those with experience may opt for a tighter window. With more experience and times, the window becomes more refined. Regardless of duration, the options are limitless.

Try it all reduce cooking times on the grill. No need to stick to just the grill or stove top. Whichever you have, be prepared. A precision cooker ensures perfection. When finished on a hot griddle or grill you become the chef at home. More on the griddle will be discussed later.

For now, the feast is prepared, with smorgasbord after smorgasbord being churned out around the 130 degree mark. With a few modifications and trial test runs, you’ll quickly learn how temperature and duration affect the outcome of your choice of protein or veg alternatives. See what works best for you. The most important thing to remember is to seal your bags appropriately. Season your entrees with the freshest ingredients you can find, including herbs and all the fixings. This is a great way to switch up how, where, and with whom you cook. As for dessert, what’s on the menu?change up how, where and with whom you cook. What’s for dessert?

Just a quick side-note, if you have not tried to sous vide or have not thought about the usage of a precision cooker via a food water bath… I use it around the holidays to prep for meals. have a look around, some of the best food on the market has been sous vide, stored and seared at time of consumption. Now, I’m not saying I’m obverse to the process of using the cooking method in mass, I’m advocating for showing you that even your local, regional and global coffee shops, bars and gastropubs use the sous vide cooking method. The point, the method of cooking helps prep, heat, and serve at a very precise temperatures. Precision is key, we recently cooked a beef brisket for 3 days plus just to put this logic to test. Cheers

Cook Perfect Entrees Meals and More with a Sous Vide

Do You Sous Vide?

Gear – Anova Sous Vide

Anova Precision® Series Sous Vide – Have you ever tried using a sous vide machine? Let’s talk about the Anova Precision® Series Sous Vide. Wait, what’s a sous vide? Interested in trying out the Anova Sous Vide? We decided to go with the Anova Precision® brand sous vide cooker. Specifically the 16-liter Anova Sous vide.

@IHR, we received a recommendation from a local restaurateur (awesome guy, with amazing dishes coming out of his kitchen) that the precision cooker is a great tool to enhance your cooking skills. You can find these Anova cookers at your local store. There are days when we all need a little boost in the kitchen, a special touch or magic sauce to create something extraordinary, especially for those of us who wish we had more culinary skills. The precise temperatures provided by the Anova cooker might just be the secret ingredient you need.

Cook At The Perfect Temps

Sous Vide

Precision Cooker

Proteins? What kind Do You Prefer

Taco proteins – Beef, Chicken, Pork, Fish, Shrimp etc., Briskets, Duck, Corned Beef, you name it, this machine can handle it all. The only catch is time. If you can set aside time for prep, create your entrees and sides, vacuum seal the pouches and you’re done. Generally, we set aside 30-60 minutes for prep, and 2-10 hours for cooking. This of course depends on the type of beef, we’ve tried the toughest, most unfriendly cuts and this precision cooker machine surpasses expectations. Regardless of how long the meat bathes, the result is consistently excellent.

Vacuum Sealed, Perfect Cooking Temps

We say kick the tires, have at it. The sous vide makes it easy to prep both sides and entrees, and heat and cook dishes at an exact temperature. If you want, you can control the temperature at home or away with the Anova app (although we don’t use it now), which is helpful when starting down the path of bathwater cooking. Whatever meat, veggies, protein etc. are submerged will be kept at the temperature you want.

This beast does it all. If you have the time and patience to learn how this thing works, you can try a few cuts of beef or chicken, some cleaned/de-veined shrimp or a breast of duck. Just follow 3 easy steps, let the machine do it’s thing, and you’ll be upping your kitchen game from zero skills to an arbiter of food stardom. This machine does require sealed packaging, from zipper bags to vacuum sealed bags – check out Anova’s Vacuum Sealer or Amazon for an Anova Sealer.

It has been world changing for us. Listen, there are many kitchen gadgets, gimmicks, tricks, secrets, family recipes etc. that can spice up your game. We believe this sous vide machine is a long-term investment, and thought you might want to give it a try too. It makes a world of difference, and here are some photos of our setup, prep gear, finishing and clean up.

*Don’t beat us up in the comments, we are simply stating ‘we’ wanted to be better in and around the kitchen; we needed serious help LOL. So we found some!