Just tried my Sous vide for the first time

[pianoman9701]

looks like the annova can be had for 65$ on amazon. I may just pick one up to play with after reading all the recent stuff on cooking with this method.

Make sure it's the 800w, not the 600w. There's a huge difference. The strata is a knock-off of the Anova.

[syoungs]

the one for 65$ is listed as 750w. The wifi big brother version at 900w.

seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1

[KFhunter]

I was looking at the same one, I think it would be a good first sous vide circulator, so I picked it up for that $65.  I kept landing on that one as best bang for the buck, if I use it a lot I might get the bigger fancier one later on.   


also got that pacific northwest cookbook 

[pianoman9701]

the one for 65$ is listed as 750w. The wifi big brother version at 900w.

seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1

I've been trying to think how I would use the Wifi and can't really come up with a scenario that equals safe food. I wouldn't go with fewer than 800w.

[KFhunter]

the one for 65$ is listed as 750w. The wifi big brother version at 900w.

seems to get good reviews for the non wifi version, and most the bad reviews on the wifi are because the wifi feature doesn't work well.
time will tell, if its still this price tomorrow ill probably pick it up.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_2_sspa?s=kitchen&ie=UTF8&qid=1543868708&sr=1-2-spons&keywords=sous+vide&psc=1

I've been trying to think how I would use the Wifi and can't really come up with a scenario that equals safe food. I wouldn't go with fewer than 800w.

Joule owners say they wouldn't go anything less than 1100W   

higher watts would be faster recovery times when dumping in food and quicker initial heating of the water but unnecessary for the duration of the cook

I think the slower recovery after dumping in food and initial heating of the water could be mitigated by using a stove top on low heat, done carefully it shouldn't exceed the desired temp set on the circulator.

Still 750w is only 6.25% less than 800W

[pianoman9701]

The really higher wattage would be important to keep a stable temperature when cooking larger cuts of meat in a bigger tub. The largest I've cooked is a 5 lb rib roast and the 800 was fine.

[92xj]

For all you guys getting into sous vide, I'd highly recommend a bath container like the one in the pics below.  Cut your hole exactly to fit the body of the sous vide to avoid any evaporation.  I have gone as long as 24 hours and had to add zero water as nothing evaporates with my set up.  Also, the lids snaps onto the container with a tight fit, allowing you to place edges of the vac bags in the lid closing surface holding bags in place, off the walls and off of the sous vide.  No need for racks or bags floating around.  I will take pictures of that tomorrow when I put the back strap and tenderloin in for cooking.  For now, order and copy this setup and you will be on your way to hassle free cooking...

[pianoman9701]

I have that same container without the lid. That's an awesome idea. I've got a few recipes that go for 8-12 hours. I've been using plastic wrap over the top. This is much better. 

[frazierw]

For all you guys getting into sous vide, I'd highly recommend a bath container like the one in the pics below.  Cut your hole exactly to fit the body of the sous vide to avoid any evaporation.  I have gone as long as 24 hours and had to add zero water as nothing evaporates with my set up.  Also, the lids snaps onto the container with a tight fit, allowing you to place edges of the vac bags in the lid closing surface holding bags in place, off the walls and off of the sous vide.  No need for racks or bags floating around.  I will take pictures of that tomorrow when I put the back strap and tenderloin in for cooking.  For now, order and copy this setup and you will be on your way to hassle free cooking...

GENIUS!

I love it

[Whitpirate]

I have the same setup for my Joule but used a small piece of thermofoil (cut from an old Blue Apron box a friend got) and wrapped around it for longer cooks.  I've got 42 hour Chuck roast to start for Friday.  I like my Joule because I can start it from work and it is ready to go when I get home (Also can have my 14 year old throw in the nights dinner that's been prepped) so I just need to make sides.

[Alchase]

I do not know much bout Sous Vide so excuse my ignorance of the process, so my question is:

Why use Souse Vide on a steak, when you have to throw it on a grill/fry pan/BBQ to finish it?

Especially since it only takes a few minutes to completely grill/fry/bbq a steak?

[Fl0und3rz]

I do not know much bout Sous Vide so excuse my ignorance of the process, so my question is:

Why use Souse Vide on a steak, when you have to throw it on a grill/fry pan/BBQ to finish it?

Especially since it only takes a few minutes to completely grill/fry/bbq a steak?

As I understand it, there is a whole new world of flavor awaiting. 

We got one last Christmas and returned it after we decided it was not for us due to the time considerations you note.

I still want to craft my own roast beef using one, however, as I am a sucker for a rare roast beef sammich.

[syoungs]

you cook the entire steak to the same desired tempature, then sear afterwords.

the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.

[Alchase]

you cook the entire steak to the same desired tempature, then sear afterwords.

the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.

Oh God, please do not let my wife here this!

She thinks any form of pink is raw, no matter how I explain the difference to her, she gets grossed out by rare through medium well,
LOL

Thanks for the explanation. I can see hoe this would be beneficial when doing roast

[syoungs]

you cook the entire steak to the same desired tempature, then sear afterwords.

the steak then does not have stratified layers of overcooked, to undercooked, like you would get with a bbq.
The selling point to me was the ability to make a steak well done, but not dry. my wife wont eat bloody meat, and it is tough to make one well done that isn't dried out via conventional methods.

Oh God, please do not let my wife here this!

She thinks any form of pink is raw, no matter how I explain the difference to her, she gets grossed out by rare through medium well,
LOL

Thanks for the explanation. I can see hoe this would be beneficial when doing roast

I actually refuse to ruin a steak by cooking it till its grey, I will cook it medium well. if my wife wants it done more, she microwaves it