Free: Contests & Raffles.
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.
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
Quote from: syoungs on December 03, 2018, 12:28:33 PMthe 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=1I'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.
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...
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?
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.
Quote from: syoungs on December 04, 2018, 09:59:01 AMyou 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, LOLThanks for the explanation. I can see hoe this would be beneficial when doing roast