From Elizabeth Herrmann Just a suggestion... When freezing them, don't put them in a container, rather, if you have a vacuum sealer, you can seal two at a time then freeze them. When you go to use them from frozen, take them out of the vacuum sealer packaging and put them on a crisper or right on your oven rack then cook them in the oven at 425 - 450 degrees for 14-17 minutes to heat them through and get a slight browning on them, then enjoy them. They're still great from frozen rather than waiting for them to defrost and use the microwave. Personally, I like a little brown color on them and enjoy some crispy texture, but it's all in someone's personal preference. This is just a suggestion for how they can be "heated back up" from frozen. Enjoy!
Awesome! I received my new Anova Precision Cooker with the 16lt container bundle from Costco for Father's Day. The removable skirt is the stainless steel portion of the Precision Cooker. You can remove for maintenance purposes.
Many times I forget about the warm up time before cooking something for dinner. To speed up the process, I fill the container with hot water from the tap and also add some boiling water from my tea kettle. It shaves off a lot of the time for it to come up to temp. and start the cooking process.
Yah, I'm not sure why I didn't land on that idea sooner... I LOVE doing it that way now because Ain't nobody got time for that... LOL Hope you had a great Christmas and I'm wishing you a happy new year!!
I am on my second Anova sous vide. I love it. The only downside is you do not get browning on meat. If if bothers you, you can sear it on the stove top or use a blow torch. I am a lazy cook and could burn water with my forgetfulness. You cannot burn anything. The cooked temperature will never go beyond what you set. I cooked a Tri Tip roast for nearly 8 hours because I forgot it. It was fine and still medium rare. I understand that after a certain point the texture of what you cook may change. But it is a long way off, 12 to 24 hours? I use it primarily for beef and chicken. I am going to try it with some pork chops I have in the freezer. I assume it would be great for fish which does require a more precise temperature.
Just a suggestion....once cooked and cooled, vacuum seal them again ensuring that they are flat and kind of spaced out. You can then rewarm them straight from frozen by sous viding them again. You won't lose any of the moisture and they won't come out tasting like microwaved eggs.
might i suggest adding cottage cheese and cream then add the cheese and put the mixture in a good blender. (many people add a little hot sauce) then portion the mixture out amongst the baby food jars and its fine to close them tight
I have had a sous vide (complete system from Hamilton Beach) for a few years, being steak challenged, but have not used it since getting the PC electric griddle. The probe ensures a perfect steak every time. Now if I could just get the fire alarm to stop going off. As for your egg bites, it would be interesting to see a comparison with ones done in the PC Quick Cooker. My best treat though is doing your frittata in the Air Fryer.
Just a suggestion... When freezing them, don't put them in a container, rather, if you have a vacuum sealer, you can seal two at a time then freeze them. When you go to use them from frozen, take them out of the vacuum sealer packaging and put them on a crisper or right on your oven rack then cook them in the oven at 425 - 450 degrees for 14-17 minutes to heat them through and get a slight browning on them, then enjoy them. They're still great from frozen rather than waiting for them to defrost and use the microwave. Personally, I like a little brown color on them and enjoy some crispy texture, but it's all in someone's personal preference. This is just a suggestion for how they can be "heated back up" from frozen. Enjoy!
What were the sizes or the two mason jars you showed in the video? I heard you mentioned the bigger looking on was 4oz but didn’t hear for the smaller appearing on.
You could save yourself 40 or so minutes by filling your water reservoir strait from the hot water tap (assumes you have a hot water service in kitchen).
That is a good question. The yolks are the creamiest bits, so yolk only bites would be soo rich, but they'd probably work with this recipe just fine. But I'm not sure. Maybe I'll give it a try and see what I think.
Hey Wendy! This is the exact model I have and I absolutely love it. I even gave one to my dad for Father's Day! Anova Immersion Circulator: amzn.to/33NKTkJ and this is the container I use for most of my recipes. Cambro: amzn.to/33PgtOK However, I have used my large stock pot for larger things. :) Hopefully that was helpful!
Gayle, that is a great comparison question! The sous vide method is much more like a souffle, as the ceramic egg cookie is more like a scrambled egg bite. While they are two different textures, both make good eggs. I don't think the microwave could ever do the sous vide type texture.
