Darrin, thanks for reaching out to me and recommending your channel. I didn’t even know you were doing this! I’m BRAND NEW to Sous Vide cooking, but now I am hooked. I remember having some of your ribs, YEARS ago, so I know you have perfected the art by now. Looking forward to catching up with you! My best to you and the family! ~ Darren
Hello "Kilted Ranger"! Thank you for your many years of Military service! This has turned into a passion of mine and it is really fun once you figure out all that sous vide can do. I look forward to catching up!
I am not sure what you are asking... do you want to know how to cook a tri tip in the sous vide? you can do this and just use your oven at similar temps - ua-cam.com/video/AJLviA1Onb0/v-deo.html
no, they had issues with the water chamber cracking when they 1st came out with the oven and you had to try and make a barrier so the steam did not crack it, they now come with a tank cover that fixes the problem.
Can you find a great Sous Vide cook for culotte beef? Also, I love your chamber vacuum reviews but can’t decide, which is the “best bang for the buck”? I’ll be vacuum sealing once a week, lots of stuff like spaghetti packs for lunch, curry chicken, etc. $1000 is a bit much for the amount to sealing I’ll be doing.
Why do you need to insert a probe in a tri tip roast if the Sous-vide mode feature from the APO can keep a steady temperature of 134F? Just like sousviding steaks under a water, you don't use a probe since the water temp will always be the same temp as the steak after its been heated throughly.
you can use a probe with a water bath also and I do it all the time. I have a Polyscience circulator with a probe. the probe helps you know when the meat reaches the desired temp and also allows you to cook at a slightly higher temp so it cooks faster and you can back it down to not over shoot. I have other videos showing this method called "Delta-T"..
@@FireWaterCooking Thanks but I don't like using the method called "Delta-T".Mostly because I don't want to monitor my food cooking in the water bath higher temp than what I want. (135F steak and water temp set to 137F for example). Plus I want to tenderize the proteins afterwards.
I have read that "Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours." If that is the case, is it the searing that kills all that bacteria?
no, it is the length of time it cooks.. Bacteria start to die at 125.6f and the hotter it gets the faster they die.. those temps you quoted are geared towards food storage and short time cooking using traditional methods. if you want some charts to look at - douglasbaldwin.com/sous-vide.html
I think you (and the manufacturer) call it sous-vide, but I don't agree. Sous-vide means cooking on void (no air) and this system can control the temp and humidity but still air around the food.
it is the same concept.... the point is NOT the vacuum in this cooking method, it is the water (humidity) that regulates the temperature better at the surface for more even cooking.. you agreeing with what it is called has zero bearing on it whatsoever..
Darrin, thanks for reaching out to me and recommending your channel. I didn’t even know you were doing this! I’m BRAND NEW to Sous Vide cooking, but now I am hooked. I remember having some of your ribs, YEARS ago, so I know you have perfected the art by now. Looking forward to catching up with you! My best to you and the family! ~ Darren
Hello "Kilted Ranger"! Thank you for your many years of Military service! This has turned into a passion of mine and it is really fun once you figure out all that sous vide can do. I look forward to catching up!
How does this compare to the circulating sous vide for tenderizing meat?
very similar since it is the long time/low temp that tenderizes, not the water circulating...
I don't have the combi-oven, what would I cook in just my anova sous vide, and then finish in oven at?
I am not sure what you are asking... do you want to know how to cook a tri tip in the sous vide? you can do this and just use your oven at similar temps - ua-cam.com/video/AJLviA1Onb0/v-deo.html
What's with the piece of tape on the water reservoir? Did you manage to damage it?
no, they had issues with the water chamber cracking when they 1st came out with the oven and you had to try and make a barrier so the steam did not crack it, they now come with a tank cover that fixes the problem.
Is that the Gonzey Dome in the background???
yes
Can you find a great Sous Vide cook for culotte beef?
Also, I love your chamber vacuum reviews but can’t decide, which is the “best bang for the buck”? I’ll be vacuum sealing once a week, lots of stuff like spaghetti packs for lunch, curry chicken, etc. $1000 is a bit much for the amount to sealing I’ll be doing.
the Avid Armor chamber sealers are great for home use and not even close to $1,000... amzn.to/3GekQVJ
Culotte is Top Sirloin Cap or Picanha.. you can cook it pretty much the same as they are both from the sirloin section.. Tri Tip is bottom sirloin..
@@FireWaterCooking thank you, I saw your review, gonna get that one for sure!
Why do you need to insert a probe in a tri tip roast if the Sous-vide mode feature from the APO can keep a steady temperature of 134F? Just like sousviding steaks under a water, you don't use a probe since the water temp will always be the same temp as the steak after its been heated throughly.
you can use a probe with a water bath also and I do it all the time. I have a Polyscience circulator with a probe. the probe helps you know when the meat reaches the desired temp and also allows you to cook at a slightly higher temp so it cooks faster and you can back it down to not over shoot. I have other videos showing this method called "Delta-T"..
@@FireWaterCooking Thanks but I don't like using the method called "Delta-T".Mostly because I don't want to monitor my food cooking in the water bath higher temp than what I want. (135F steak and water temp set to 137F for example). Plus I want to tenderize the proteins afterwards.
Great shirt!!
Thanks for the comment rs walker! your thoughts are appreciated...
Curious as to how the Probe Temp was 168.1 while the Oven Temp was 120.3.
Reference 4:56
the probe was sitting directly on the bottom heating element when I opened the door if you look again.
@@FireWaterCooking Sweet.
Seriously considering this oven.
Thanks for the information.
Pleased to see that your APO is about as clean as mine ;)
I clean it about once a month..
STOP, you've cost me over $500, stop with these amazing videos!
The APO is well worth the price....
I have read that "Bacteria grow most rapidly in the range of temperatures between 40 ° and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." That's why the Meat and Poultry Hotline advises consumers to never leave food out of refrigeration over 2 hours."
If that is the case, is it the searing that kills all that bacteria?
no, it is the length of time it cooks.. Bacteria start to die at 125.6f and the hotter it gets the faster they die.. those temps you quoted are geared towards food storage and short time cooking using traditional methods. if you want some charts to look at - douglasbaldwin.com/sous-vide.html
just on a side note, 99.99% of bacteria in food is on the surface, not inside the meat itself..
Food safety is not just about temperature alone but time / temp
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131-151°F / 55-66°C water bath)
55°C 56°C 57°C 58°C 59°C 60°C
Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F
5 mm 2 hr 1¼ hr 60 min 45 min 40 min 30 min
10 mm 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min
15 mm 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min
20 mm 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr
25 mm 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr
30 mm 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr
35 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr
40 mm 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr
45 mm 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr
50 mm 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr
55 mm 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr
60 mm 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr
65 mm 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr
70 mm 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr
I think you (and the manufacturer) call it sous-vide, but I don't agree. Sous-vide means cooking on void (no air) and this system can control the temp and humidity but still air around the food.
it is the same concept.... the point is NOT the vacuum in this cooking method, it is the water (humidity) that regulates the temperature better at the surface for more even cooking.. you agreeing with what it is called has zero bearing on it whatsoever..