Septimus Prime
Member
Ouch. I guess its only real advantage, then, is that it can stand on its own in the middle of the pot, instead of being clipped to the side like the Anova. I don't think that's worth the $100 price difference, though.
Ouch. I guess its only real advantage, then, is that it can stand on its own in the middle of the pot, instead of being clipped to the side like the Anova. I don't think that's worth the $100 price difference, though.
Ouch. I guess its only real advantage, then, is that it can stand on its own in the middle of the pot, instead of being clipped to the side like the Anova. I don't think that's worth the $100 price difference, though.
The guys at ChefSteps are having way too much fun at my expense over your comment. To be clear, I drive a GT3 (991), and the Panamera was a loaner while my car was in the shop. Sooo GT3 confirmed.
Whelp, they're now the same price before the pre-order period for the Joule ends on the 15th. I'll probably lock in my pre-order before then. Anything I should know about sous vide cooking? I know I can use ziplock bags instead of vaccuum-sealed. Can I use a standard big cooking pot to sous vide my food or do I need something special?
There's no way he can fit in a GT3.lol, Gabe comment from reddit
https://www.reddit.com/r/sousvide/c..._joule_wifi_circulator_with/cxbv546?context=3
Lots of new sous vide startups/products lately.
Here is another one. https://cookmellow.com/
I think the interesting feature in this one is the cooling feature. So if something only needs to cook for 2 hours you can program it to start at 3pm but it will stay chilled before that.
like others have said, just buy the Anova
I don't get people flouting sous vide for its convenience.
You still have to cook all the sides and that takes just as long as meat often. And you still have to finish the meat somehow.
I get liking it for the accuracy of done temperatures, but not convenience.
I don't get people flouting sous vide for its convenience.
You still have to cook all the sides and that takes just as long as meat often. And you still have to finish the meat somehow.
I get liking it for the accuracy of done temperatures, but not convenience.
You got it backward, Dennis lol.
Sous vide a relatively new type of cooking method. It's cutting edge in terms of cooking applications.
Hipsters have an affinity for the past even without a personal connection to it.
The method was first described by Sir Benjamin Thompson (Count Rumford) in 1799 (although he used air as the heat transfer medium). It was re-discovered by American and French engineers in the mid-1960s and developed into an industrial food preservation method. The method was adopted by Georges Pralus in 1974 for the Restaurant Troisgros (of Pierre and Michel Troisgros) in Roanne, France.
Ziplock bags are risky because they can pop open and get water into your product. Vacuum sealed is best especially with meats and anything you dont want much oxygen getting to while it cooks low and slow. For a vessel, a pot is fine but you might want to invest in cambros. They sell them on amazon for pretty cheap. Less of a pain in the ass to use and they work great for bigger products.
Heads up: Joule's just started shipping today. They're shipping them in order, so you might have to wait a lil while before you get your email.