More information isn't pedantry, and neither is refuting unproven claims.
I enjoy sous-vide. In fact, I still use my Anova kickstarter circulator.
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Anova introduces $99 (or $69) sous-vide device
- Thread starter jwk94
- Start date
More information isn't pedantry, and neither is refuting unproven claims.
I enjoy sous-vide. In fact, I still use my Anova kickstarter circulator.
Lys Skygge
Member
I've hear these are great for developing film. I might eventually pick up 2. One for food and one for film!
Deadly Cyclone
Pride of Iowa State
Do you have to get bags to seal anything you cook? Or will heavy ziplock bags work?
I get vacuum seal bags because I also use them for freezing extra meat, but ziplock bags will work just fine.
Deadly Cyclone
Pride of Iowa State
Thanks. Ordered.
So for most meats do you cook to a temp slightly below your wanted done-ness, then sear for a minute?
Nabs
Member
Current model is great. It's also on sale right now everywhere for $109.
Fluffhead14
Member
there is a tendency of a lot of people that use sous vide to think it's an end-all, be-all rather than a tool to use.
sous vide really shines with chicken, pork, fish, eggs, vegetables, or tougher cuts of red meat.
while it's certainly true that you will get more of a temperature gradient without it (although with thicker steaks the difference can be minimal), i've personally found i simply enjoy a steak that's grilled more.
the benefits of sous vide are much more pronounced when you're cooking a chicken breast to a temperature that would be unsafe through any other means.
sous vide really shines with chicken, pork, fish, eggs, vegetables, or tougher cuts of red meat.
while it's certainly true that you will get more of a temperature gradient without it (although with thicker steaks the difference can be minimal), i've personally found i simply enjoy a steak that's grilled more.
the benefits of sous vide are much more pronounced when you're cooking a chicken breast to a temperature that would be unsafe through any other means.
I don't. I like filets at 134F so I take it right there. Searing for a minute or two on each side won't do much to overcook the steak in my experience.
With my Joule, I just cook it to whatever temperature it specifies, then sear. So, with another device, I don't think you'd cook it below your desired temp. Just only sear for a short period of time.
noomi
Member
I didn't even know this was a method of cooking.....
I usually do my steaks up on a cast iron grill, sear for 2 min on each side and then bake @ 350 for like 3-5min depending on thickness. They are amazing this way.
Is sous vide cooking really that great? Is it cooking meat in water at a specific temp (how would you know how long? I imagine different meat types and thickness plays a roll), and then searing it off to lock in juices and give it a proper cook?
I'm interested... but not sure if I want... especially if it takes a lot of time and effort. Neither of which I have much of these days.
I usually do my steaks up on a cast iron grill, sear for 2 min on each side and then bake @ 350 for like 3-5min depending on thickness. They are amazing this way.
Is sous vide cooking really that great? Is it cooking meat in water at a specific temp (how would you know how long? I imagine different meat types and thickness plays a roll), and then searing it off to lock in juices and give it a proper cook?
I'm interested... but not sure if I want... especially if it takes a lot of time and effort. Neither of which I have much of these days.
MacGurcules
Member
Yeah, you cook it to whatever your desired temperature is then, if needed, give it a hot and fast sear to brown the outside. The cool thing about it is the timing doesn't really matter that much. You set the water bath to the temperature you want your food, then come back an hour or two (or three) later. Thicker stuff will take longer to come up to a consistent temperature but you can't really accidentally overcook it.
It does take longer than other methods for a lot of foods, but the control it allows and the generally hands-off process actually makes it really easy. And it's not just for meat. Eggs are maybe my favorite thing to cook sous vide.
Shao Kahn Brewing a Stew
Banned
I just realized that the serving has drastically reduced from previous Anova (7-8 people) to 4. Yeah, not for my family. Glad I ordered the original.
Seems like this is targeted towards solo eating or couple eating.
Seems like this is targeted towards solo eating or couple eating.
can't seem to pre-order now.
nothing happens if I choose quantity 1, and with 2 it takes me to payment but it gives error on shipping with this message "There are no shipping methods available for your cart or destination."
edit: nevermind. was able to resolve the issue and order one for 89 plus tax.
nothing happens if I choose quantity 1, and with 2 it takes me to payment but it gives error on shipping with this message "There are no shipping methods available for your cart or destination."
edit: nevermind. was able to resolve the issue and order one for 89 plus tax.
Well yeah, that is pretty much the idea. They announced new versions of the other models too
I don't know why but I really like watching this guy.
https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw
ronaldthump
Member
?! but its not crispy? how.
He's very charismatic and seems optimistic
He made me a believer and thus got my sub.
The Jackdog
Member
i bought one of these.
ive used it four times.
its goddamn amazing
ive used it four times.
its goddamn amazing
TheCochese
Banned
Thinking about canceling and ordering the $109 one.
The Jackdog
Member
Shao Kahn Brewing a Stew
Banned
Which one is for $109?
is there even a way to cancel?
I emailed them to cancel.
TheCochese
Banned
https://www.amazon.com/gp/product/B00UKPBXM4/?tag=neogaf0e-20
The 800W one. I have a family of five, and it sounds like maybe having the extra 100W would be the right thing to do. $40+tax difference.
I have no idea, though. I don't know how much we will use it for family meals vs me using it to make lunch on some days.
Oh, the bigger one has WiFi. I'm cancelling the BT only one then.
marimorimo
Member
All the sous-vide talk finally got me to looking into the thing. It turns out my hubby (who is a disastrous cook) had tried it out a few years back based on a recipe he found from the internet. He used no special tools--just the ziplock bag and our Japanese IH rice cooker and hot water to hold it in. We didn't even have a thermometer so I think he just poured boiling water over it and closed the lid of the rice cooker. A little less than an hour later and we had the moistest and juiciest chicken breasts ever. I remember being a bit jealous because I considered chicken breasts my specialty and even I had trouble getting all the pieces cooked just right.
Anyway, I wanted to try it out again and can't be bothered to get a Joule or Anova (I don't know if they're sold here in my country) but I do have an induction range cooker and a candy thermometer so that's what I used. The induction range makes temperature control relatively easy. I experimented with some white fish cut into small fillets this weekend and the texture weirded me out--it was cooked through but felt raw on the tongue. Kinda like sashimi. I think I prefer my fish a bit more flaky and cooked through.
Tonight is my second attempt, this time with chicken breasts. Hopefully this goes better than the fish.
Anyway, I wanted to try it out again and can't be bothered to get a Joule or Anova (I don't know if they're sold here in my country) but I do have an induction range cooker and a candy thermometer so that's what I used. The induction range makes temperature control relatively easy. I experimented with some white fish cut into small fillets this weekend and the texture weirded me out--it was cooked through but felt raw on the tongue. Kinda like sashimi. I think I prefer my fish a bit more flaky and cooked through.
Tonight is my second attempt, this time with chicken breasts. Hopefully this goes better than the fish.
Applesauce
Boom! Bitch-slapped!
I think I am going to pull the trigger on a Joule this weekend. Serious Eats tweeted a coupon code (SOUSVIDETIME) for $20 off at Amazon bringing the white model to $159. They say it's good for the rest of this month. I feel that is very much worth it considering the extra features and extra power you get with a Joule.
But I'll keep my Anova. I got a 12qt cambro and lid that I cut to fit it, no sense in getting rid of it.
But I'll keep my Anova. I got a 12qt cambro and lid that I cut to fit it, no sense in getting rid of it.
Shao Kahn Brewing a Stew
Banned
I received a 20% off coupon for Nano. Check your emails.
Seems like a unique code, but here you go for the lucky one:
ANOVANANO-0nacn2
Seems like a unique code, but here you go for the lucky one:
ANOVANANO-0nacn2
BigBeauford
Member
Got an email saying the preorders aren't coming this year. They offered to exchange for the Precision Cooker Bluetooth. Is that a decent deal?
Stabby McSter
Member
those ones usually go for 100-120, so it's a decent deal if you got the preorder at 69
i'm probably just gonna wait until may for a nano :V
bucknuticus
Member
Yeah currently debating if I should just have them ship me the bluetooth one
Given the electronics involved, I'm not sure why a sous vide machine would necessarily have to be much more expensive than a high end Crock Pot.
Me either. There have to be chemicals released
Depends on the bag you're using, cooking time and temp. You're fine if you're using a freezer bag.
Ronabo
Member
Seems to be. That what I'm gonna go for. Kinda funny this happened today. I was just about to look into changing my shipping address since I am moving soon.
Random Painted HIghway
Member
Zip loc bags, use the water technique to remove air.
Marty Chinn
Member
Hmm, this sucks. I already have the Bluetooth one and the Nano was going to compliment it by being a second one that we could utilize at the same time like for Thanksgiving. So I'm not sure if I want another Bluetooth one, but man not coming this year as a result certainly puts a dent in to plans.
We used to use vacuum sealed plastic bags, but lately we've been using reusable silicone bags.
We used to use vacuum sealed plastic bags, but lately we've been using reusable silicone bags.