Inexpensive Monoprice Strata Sous Vide Cooker

[gaddy]

How are they with fish? I will have to look at some recipes. From what I have seen about this method in the cooking topic, You seem to be a good salesman on the Sous-Vide method.

[magnanimous_j]

It makes the best hamburgers in the world. As thick as you want. No shrink. Put the cheese in the middle and go out and have a cigar and a couple of vodkas. When you take them out, brown for 1 minute on each side and let rest while you cook the bacon and brown the buns. I did one last night which was about 1 1/2" thick, perfectly medium rare from one side to the other. Try that on your grill without it being charcoal on the outside and raw in the middle.

The sear at the end is critical. I had steak from a sous vide once, and it was perfectly cooked, but I was kinda turned off my it's grey, rubbery color.

[Angry Perch]

It makes the best hamburgers in the world. As thick as you want. No shrink. Put the cheese in the middle and go out and have a cigar and a couple of vodkas. When you take them out, brown for 1 minute on each side and let rest while you cook the bacon and brown the buns. I did one last night which was about 1 1/2" thick, perfectly medium rare from one side to the other. Try that on your grill without it being charcoal on the outside and raw in the middle.

That's on the short list. Sounds delicious!

[Angry Perch]

How are they with fish? I will have to look at some recipes. From what I have seen about this method in the cooking topic, You seem to be a good salesman on the Sous-Vide method.

We recently did some salmon, and it was absolute melt in your mouth goodness!

[gaddy]

Was thinking about some Steel Head with a dab of butter and lemon pepper.

[pianoman9701]

It makes the best hamburgers in the world. As thick as you want. No shrink. Put the cheese in the middle and go out and have a cigar and a couple of vodkas. When you take them out, brown for 1 minute on each side and let rest while you cook the bacon and brown the buns. I did one last night which was about 1 1/2" thick, perfectly medium rare from one side to the other. Try that on your grill without it being charcoal on the outside and raw in the middle.

The sear at the end is critical. I had steak from a sous vide once, and it was perfectly cooked, but I was kinda turned off my it's grey, rubbery color.

Yeah, you never eat a steak or other meat straight from the bath. Even a piece of salmon I sear for a minute each side. The caramelization is key for top flavor.

[DaveMonti]

Pman,
I'm looking into an immersion cooker for Christmas.  I've read a lot of reviews and the Anova seems to rise to the top. 
I am seeing a few cookers that are greater than 800 watts and am just wondering, in your experience, is 800 watts plenty for doing things like a 5 lb. rib roast?

Thanks!

Dave

[pianoman9701]

Mine is an 800W Anova and I use it all the time for everything. I got the bluetooth model, not the wifi and would probably get the wifi if the $70 difference didn't mean that much to me. It's plenty. I just did prime rib for Thanksgiving. Cooked it for about 8 hours and finished it in the oven at 475 for 20 minutes. It was herb-encrusted with rosemary, thyme, garlic, coarse salt, and pepper. You can get 2.5 gallon ziplocks at Walmart, which you'll need. I also have a 16 qt tall plastic tub that I used to sous vide it - get that at Cash & Carry. Cover the top with stretch wrap and you won't need to worry about evaporation.

[DaveMonti]

Thanks for the info!  I'm looking forward to a great new way to cook!

[Fl0und3rz]

I've never used the crock pot type, but would likely go with the immersion type anyway. They give you lots of flexibility with the size of pot you can use, how much you can cook at one time. And, when you're done, they don't take up a whole shelf in the kitchen or pantry. They store in a drawer. I've had mine for a year and use it several times a week - three times since Sunday this week alone.

You are quite the salesman.

This the one you have?

https://www.amazon.com/gp/aw/d/B00UKPBXM4/ref=pd_aw_sim_sbs_79_of_17?ie=UTF8&psc=1&refRID=MXGRKHQ8DZ3EDZ9GNGKZ

I put it in my cart, and I am going to think on it. 

That prime rib sounds amazing.

[Chase2008]

Have an Anova as well and can vouch for the goodness it creates. Turns some tough cuts to tender eats. Just finished puttting some smoke on a top round roast for 2 hours at low temp. Went into the sous vide at 530. Cooking for 24 ish hours then a quick sear on broil. Can't wait for tomorrow's dinner

Look for deals on amazon. Picked up 2 for presents on cyber Monday for $85

[pianoman9701]

I've never used the crock pot type, but would likely go with the immersion type anyway. They give you lots of flexibility with the size of pot you can use, how much you can cook at one time. And, when you're done, they don't take up a whole shelf in the kitchen or pantry. They store in a drawer. I've had mine for a year and use it several times a week - three times since Sunday this week alone.

You are quite the salesman.

This the one you have?

https://www.amazon.com/gp/aw/d/B00UKPBXM4/ref=pd_aw_sim_sbs_79_of_17?ie=UTF8&psc=1&refRID=MXGRKHQ8DZ3EDZ9GNGKZ

I put it in my cart, and I am going to think on it. 

That prime rib sounds amazing.

Yes, that's the one I have.

[lamrith]

Anyone have the Monoprice unit and want to chime in on how it has worked for you?