What should us SV newbs cook first?

[jpowell]

My anova arrives tomorrow. What do you SV vets suggest for us newbs to attempt first to get our feet wet? Suggested recipes are welcomed too.
And I might as well ask what other gear I should look at getting to aid in this new SV adventure? (i.e. Containers, lids, etc)

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[SconnieQ]

I would start with the 3 (or 4) day chuck roast. If you have the patience. That's the first thing I did, and it's still my favorite. There are several posts on that one, including my own. The most useful things for SV would be a 12 quart Cambro square container with lid (also useful for brining), and a vacuum sealer. Although you can SV without them by just using a large stock pot, and the water displacement method using ziplock bags.

[prudentsmoker]

+1, I do mine for 72 hours at 131. Tastes like prime rib.

[icebob]

For a "quicky" sirloin for 6 to 8 hrs @ 131f is darned good too, salt pepper, a big dab of butter in the pouch... fininsh it up in a piping hot cast iron skillet....

[jpowell]

Ended up grabbing this while I was in costco ... I don't know much about meat cuts yet, but have heard sirloin is pretty good.






Did 2 chunks ... 1 for 2hrs at 129F and the other at 3hrs. The 2hr tasted good, but the meat was a little mushy. The 3hr was amazingly tasty!





I'll try the next chunk at 4hrs 129F and see how that compares to 3hrs.  Very happy with the anova!  #lazysteak

[jmhobbs]

Not a long cook, but doing some steaks and then quick searing them is a wonderful first SV.  Made me love mine right out of the gate, like butter.

[Libohunden]

My first was black cod.  Dang good.

3 day chuck roast came a few down the road.. But was excellent and I've done a few since with the same result.

Sirloin... Great.. Ribeye... OMFG Good!  In fact, Saturday I've got 6 hungry adults coming over for sous vide aged prime ribeye and they have no idea how their life is about to change... LOL. I need to have Anova send me some coupons for them!

No matter what you do, I'm sure it will be great!

[jpowell]

Did 2 more sous vide sirloins yesterday ... 3 and 4.5hrs at 130F ... couldn't really tell much difference ... both stupid yummy :-)

Because I've been posting my experiment and pictures on facebook I've had a bunch of people inquire about sous vide and 2 of them already bought anova's for themselves LoL!