Another Anova user here - I definitely love the sous vide for fish. My two favorites are-
- Chilean Sea Bass - bagged with butter, garlic, ginger, onions and white wine. Sous Vide at 130-134 (depending on quality) for about 30 minutes. One of the first things I cooked and still one of our favorites
- Black Cod (Sable) - the "Nobu" recipe - marinate with mirin, white miso, sake/white wine a day or two in advance, transfer and we add in soy sauce for some saltiness, then sous vide and sear. Very delicate flavor and beautiful presentation colors.
I've tried steaks and meats in it a number of times, but I find that I miss that grilled texture and smoky flavor. My grill doesn't get hot enough for a good quick sear, so I'm going to experiment around more with searing under the broiler. Anyone else find that they aren't a bit fan of beef in the sous vide? I can grill a pretty good steak already, and I find that I miss some of the inconsistency and nuances that add flavors from grilling.
Side topic, and maybe in the wrong section -has anyone ever tried using sous vide for mashtun temperature stability? As a beginning brewer that already has a sous vide machine, I was thinking I could use my kettle as a mashtun and use the sous vide to control a water bath. Basically heat kettle and grains to mash temperature, put that into a large rubber keg tub full of water, then use the sous vide to control the keg tub to 150 to maintain temps in the mashtun kettle. Someone must have done this before, but it seemed like a cheap way to jump to all grain with limited additional equipment...