thanks a lot for the info! I think we may go for it, but go a little more budget and use that temperature controller with a crockpot (which works fine, i think? if you've heard Bad Stuff about that set up, I'm all ears)
― well if it isn't old 11 cameras simon (gbx), Friday, 31 May 2013 18:24 (seven years ago) link
My Hamilton Beach slow cooker doesn't work with it - you test by plugging the cooker in to the wall, setting it, then unplugging and plugging back in once it starts to heat up. It has to start heating again without anyone needing to push any buttons or anything.
I have this other, more basic roaster/oven thing (has a temp knob that goes from 140 F up to 450 F, but otherwise looks like an oval slow cooker) - and it works fine with the sous vide controller. It's great for smaller batches.
If you do go for the cooler idea - set it up on some 2x4s or something, so there's an air gap underneath but still with some support along the edges and across the center. When you lift the lid, the condensation drips down the back. Combine that with the warmth of the setup and no ventilation underneath and you get a mold harbor. Lesson learned.
― Jaq, Friday, 31 May 2013 21:20 (seven years ago) link
So this is really the best thing ever for cooking chicken. I make up packages of 2 bone in skin on breasts seasoned with salt/pepper/whatever herbs, hot tub at 140 deg F for 6 - 8 hours (or overnight, though they start to get a little mushy at 12 hours). Chill, freeze for however long, then thaw and slap on the grill to crisp up the skin/warm up (15 min) or debone/skin and chop for quickest ever curry/salad/soup. No worries about undercooking because they are totally pasteurized.
― Jaq, Tuesday, 13 August 2013 00:11 (seven years ago) link
Can't decide between an Anova or a Sansaire.
― Kiarostami bag (milo z), Saturday, 26 April 2014 04:45 (six years ago) link
i got an anova, based on all the reviews i read
― gbx, Saturday, 26 April 2014 13:18 (six years ago) link
Is the touchscreen interface fiddly at all?
― Kiarostami bag (milo z), Saturday, 26 April 2014 15:47 (six years ago) link
― gbx, Saturday, 26 April 2014 15:52 (six years ago) link
it's really straight-forward. not ~quite~ as easy as turning a knob, but it's easy. plus i think the clamp is a better design than the sansaire clippy thing.
― gbx, Saturday, 26 April 2014 15:53 (six years ago) link
this is how they cook meat bags at taco bell, only a lot faster
― j., Saturday, 26 April 2014 16:26 (six years ago) link
its also how they cook meat bags at a lot of michelin-starred restaurants, too
― gbx, Saturday, 26 April 2014 16:27 (six years ago) link
― flatizza (harbl), Saturday, 26 April 2014 17:18 (six years ago) link
Just ordered an Anova. Hope the duck eggs I got at the farmer's market today are still good when it arrives.
― Kiarostami bag (milo z), Sunday, 27 April 2014 01:51 (six years ago) link
I have upped my sous vide game with an Anova and it is way awesome. Anyone from here that's interested in the temperature controller linked upthread, email me at seattle_skies @ yahoo dot com and it's yours for the shipping cost.
― Jaq, Sunday, 18 January 2015 16:43 (five years ago) link
my anova came today! jumping in w/pork chops (which i decided prob two years ago i'd never cook again until i bought one) later this week.
― call all destroyer, Monday, 28 March 2016 02:19 (four years ago) link
I'm using my circulator mostly for vegetables these days - there's just something about carrots/asparagus/zucchini spears/etc. cooked at 185ish for an hour and then a quick saute in the bag juices that's amazing.
Chicken breast is my other go-to - 140F and then seared is juicy and delicious. I haven't ever stepped up to the 48+ hour short ribs and similar, but I need to give it a shot.
― Kiarostami bag (milo z), Wednesday, 30 March 2016 07:54 (four years ago) link
love sous vide.
today i went to the farmers market at five, bought totally frozen pork tenderloin and had it on the table around 7:30. focussed on my vegetable prep with the comfortable knowledge that sous vide tenderloin from a local farm was going to taste really good with minimal effort on my part.
― call all destroyer, Friday, 22 July 2016 04:04 (four years ago) link
So is this how they'd do stuff like say, nandos chicken? Pre-sousvide it, so they onlyhave to chargrill it for 5 mins pre-plateup? I did notice them pulling chicken parts out of what looked like a giant steamer drawer.
― Stoop Crone (Trayce), Friday, 22 July 2016 04:20 (four years ago) link
rack of venison tonight, 2+ hours at 131F. about as easy as it gets.
― call all destroyer, Monday, 20 February 2017 01:49 (three years ago) link
everyone with an anova still happy with it? my friend has one on his wedding registry and i was gonna get it for him
― ciderpress, Monday, 15 May 2017 19:17 (three years ago) link
― call all destroyer, Monday, 15 May 2017 19:25 (three years ago) link
I like mine. I don't use the connectivity features at all though.
― DJI, Monday, 15 May 2017 19:51 (three years ago) link
yeah, still like mine, and mine is pre-connectivity features
thinking about selling it off, though, and getting a joule
― jason waterfalls (gbx), Monday, 15 May 2017 20:25 (three years ago) link
what does the joule have going on these days?
― call all destroyer, Monday, 15 May 2017 22:10 (three years ago) link
as compared to my older school anova? smaller, doesn't need as large a pot, magnetic attachment, pretty
― jason waterfalls (gbx), Monday, 15 May 2017 22:33 (three years ago) link
it is indeed a nice-looking gadget
― call all destroyer, Monday, 15 May 2017 23:05 (three years ago) link