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Sous Vide Cooker Wi-Fi & BBQ Thermometer $97 Delivered @ Inkbird eBay

80

BONUS BBQ Thermometer

Specification:
Input power:AC 220-240v 50Hz
Heating Power:1000W
Length of the Cable:1.2m
Readable LCD: (W)36mm(L)42mm ,128128 Dot Matrix LCD
Temperature Controlling Range: 77°F~210°F (25ºC~99ºC )
Temperature Accuracy:0.1℃(1°F )
Range of Time Setting: Max 99 hours 59 minutes
Time Setting Minimum Interval:1 minute
Directional Pump: 360 Degree heating

Features:

Wifi Remote Control—Download Inkbird Smart app in your iPhone or Android phone, will free you and cook everywhere. Your whole families and friends can control this unit by wifi at the same time, no limited for multi people connect.

Precision Temperature and Timer—temperature range and accuracy are 77°F~210°F (25ºC~99ºC ) and 0.1℃(1°F ).

Uniform and Fast Heat Circulation—1000 watts let the water circulation heats water fast and makes the full meat tender and moist.

Easy to Use - No other equipment needed.

Protection and Temperature Alarm—This unit will stop working and alarm you when the water level is lower than the minimum. Also will alarm you when temp reaches target setting value. Warranty:1 Year

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Comments

  •  

    This is normal price for this isn't it?

    • +1 vote

      hi,sous vide cooker is $97,now you could get sous vide cooker and bbq thermometer at $97.Thank you

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    Just got cheap one from Daiso 3.80$

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    Two quick questions @inkbird

    1) Do you know a container (with lid) that will fit this nicely? Available on Amazon would be best
    2) Can we get the same deal via Amazon?

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      I use one of those clear plastic storage containers from bunnings. You could cut the lid to fit if you wanted.

    •  

      I just use a big soup pot. Most dishes you cook are far beyond boiling point (50-60 degreess) so you really don't need to worry any water evaporation. Even with extended cooking time.
      I would also advise you really use the recommended plastic for sous vide cooking as they are not all the same (avoid sandwich bags). Well that's just my 2 cents.

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        Why avoid sandwich bags? That was my plan to use them.

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          I would also like to know this

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          The bags will fail and come apart on overnight cooks or cooks at 70c+

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          In short, if you don't use the correct plastic you will get chemicals leaching into your food from the cooking process as the plastic is heated up. Cheap no name from China kind of plastic but also misusing the wrong kind even if it's a brand name.

          You may find this article useful to read:
          https://www.grantcreativecuisine.com/guides/sous-vide-guide-...

          •  

            @vash5: Right. So a 3hr cook for some steaks will be fine in a glad bag. My butcher vacuum seals my steaks individually which is handy… but I was thinking for other things.

            I've ordered one. Will find a suitable container and post back here with details.

            •  

              @AaronR: I personally wouldn't use a glad bag, but that's your call.

              I would find out what the grade of plastic used by your butcher. It could be great for storage but may not be idea for cooking. You'll find plastics that say food safe, but that's different to being safe to use for cooking applications.

              Depending how you like your steak and how thick it is, I would say 3hr is probably far too long. It will start to to break down the meat fibres and become more mushy (at least from my research). The other factor you should consider is how you plan to sear the steak. This will add cooking time, temp and heat and make the steak more done.
              I'll share some things I have picked up that have been helpful. I like mine medium and most butchers (even coles/woolies) wont cut steak thicker than 1 inch unless requested specially. So with that in mind, I bag and cook mine 45min-1hr @ 54 degrees (medium rare). I sear mine in a pan and by the time it's done (~30sec to 1min each side pending size) it cooked to a medium finish inside with the desired sear.

              Other handy tips:
              - After you remove the steak from the bag pat down any juices with kitchen towl. This will help sear the steak quicker
              - Using a brush, put a very thin layer of cooking oil on both sides of the steak and put it into a very hot pan (or your heat source). This will allow for a quick sear with minimum cooking time, you also wont burn the oil by having it in the hot pan already or have any spitting off the pan when you pop in the steak (well very small if that).
              - Don't pour out the steak juices down the drain from the cooking bag, add them to a gravy mix or put them in the fridge to use as stock

              Hope that's helpful for you :)

              •  

                @vash5: Thanks for the info!

                I ended up buying one of these containers with lid because I saw a YouTube guy make a video with the Inkbird and it fit.
                https://www.amazon.com.au/gp/product/B07RY4SX44

                Steak I plan to cook to med-rare-ish then sear on my Weber Genesis. People seem to have success in the 53 to 58 degree range so I guess I'll experiment over time. I order them 30mm thick for most cuts and I've asked my butcher for details of their vac seals to ensure it's all good for SV :)

                The plan with steak is to go straight from freezer to SV to Weber… so adding a bit of time for the thickness and it being frozen. From what I've read going frozen to SV seems to work perfectly. I freeze the meat as soon as I get it and it's cut and sealed just before I get it.

                Fingers crossed it all works out. Thanks again.

    • +1 vote

      Use an esky

    •  

      hi,sorry that there is specific container that fits it.But the package coming with is good.You could use it
      Or you could use kitchenware like stockpot to storage.
      This deal is on only available on ebay and i can promise it's the lowest price you could find.

  •  

    Would like to try one, but don't want to buy one in case it's not for me. Might have to enquire at Kennards ;P

    • +1 vote

      just go to a fancy restaurant and order a steak and it will be sous vide usually

  •  

    I already have a thermostatically controlled power board. Is there a good 240V heating element to do the Sous Vide with my controller?

  •  

    What bag do you use to put the food in?

    Probably food grade but are there some cheap ones?

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    How do these compare to other brands i.e. ANOVA?

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    Ordered, thanks @OP.

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