Inkbird WiFi Sous Vide Precision Cooker AU Plug ISV-100W 1000W Stainless Steel Thermal Immersion Circulator with Recipe Digital Interface Precise Temperature and Timer for Kitchen Food Slow
Cheapest price according to the camels
CamelCamelCamel.
The ANOVA kickstarter started the trend. Warranty is good with ANOVA, they’ll send you a new unit.
I have the original ANOVA unit from 7-10 yrs ago, aside from having to disassemble (internal fan rubbing against wire) when I first acquired the unit, its still chugging along. Holder bracket has broken (dropped), and unit gets about 15 uses a year on average (about 20-25 days of runtime a year).
Still waiting for it to die before moving on.
My bracket is broken too, makes me think I should just look for a replacement part
Mine broke some time ago, and I asked about a replacement, and they sent me one for free. I think it was outside warranty too. Probably a known design issue. From memory the replacement looked sturdier.
I have both and don't use the apps- they are essentially equal when comparing models with similar features, so get the cheapest. I recommend the Inkbird to everyone.
According to the New York Times' Wirecutter (may be paywalled), the 200w version better than ANOVA and one of their top three picks for the moment, and both Wirecutter and Serious Eats both don't think that the 100w model is very good.
Got & used this recently. Simple to use & works as you'd expect. Definitely recommend it.
I have no idea why my stepmom stores hers under her bed.
Why do you keep going under there?
I'm rather partial to her Sous Vide.
I've had it too. It's quite good tad salty.
Hers only goes upto 36.5 degrees celcius though.
So she can get stuck and call for help when your dad is at work
The ISV-200W is only $4 more:
https://www.amazon.com.au/Inkbird-Precision-Immersion-Circul…
I don't know what the difference is between the 100W and 200W, but thought I'd point it out.
I don't know what the difference is between the 100W and 200W
About 100W
100W and 200W are model numbers not watts, both are actually 1000 watts
According to Inkbird, the differences between the units seems to just be the temperature ranges:
100W: 25 - 99ºC (77 - 210°F)
200W: 0 - 90℃ (32 - 194℉ )
And one has an orange screen and the other blue! They’re slightly different sizes and weights too I think.
Would there ever be much need to cook sous vide style in the 90-99degrees celsius range?
I do my potatoes at 92 degrees. If I go much lower I find them to be a little undercooked.
The 200 adds dry burn protection too, if the heating element temperature exceeds 212F/ 100C it will stop heating automatically.
The 100 doesn't have this feature.
The 100 will ping you if it detects that there's no water (usually because I forgot to unplug it before taking it out of the bath).
I got the 200w model during the recent amazon sale in July. It cost me $69 at the time. $79 now for reference.
Used it once so far. No issues when I used it. App worked well for me but then again I only had one use. 😄
Pretty good. App is useless, last I checked it listed out the cooking times of the different meats.
Nice, what bag system to use for first timer?
Ziplocks can work just fine but recommend some silicon bags for sous vide
polyethylene plastic, bpa free, up to 75°c, freezer safe.
What do you use it to cook for ..like I already have an air fryer and pressure cooker..do I need this lol
You can buy thick steak get it cooked in a bag without worry of over or under doing it. Ghen you blast it on the stove top for a minute or two for crust.
Or you can try bulk make dishes then take them out the freezer and get them up to temp.
Oh really. How long do you usually leave meat in there for?
I'm going to be cooking wagyu scotch fillets in it to a perfect meduim rare. Takes the anxiety out of accidentally stove top cooking your wagyu to a medium well or worse.. a well done
shudder
Bucket list includes wagyu, but for now any steak done to rare is so much better than well done.
OK, I'll grant you medium rare, too
Wagyu needs to be done at high heat to get at the fat that runs throughout it though.
Sous viding at 53 for med rare won't get the fat doing what it's supposed to be doing.
Here’s what I do for mine, if your a passionate cook and want to get restaurant level results with minimal effort then it’s a must have
Wait so you have to leave the meat in the pot for 24-72 hours?!
Depends on what you are trying to cook. Remember this is slow cooking and it is locked inside a vacuum sealed bag. Salmon can be done in as little as 30 mins. In general it is the TEMPERATURE that you set which determines how long you cook this for.
@danielh: So would frozen meat be the same as well? Just want to try and get consistent meat and have that crunch on the outside.
The Joule app is really good and very useful to use.
I’ve got this - I use it for Sous Vide Chicken Breast. It works great, and I love it as a healthy meal.
Yeah perfect for chicken breast. I do a kg at once with salt/pepper/onion powder/garlic powder, 90 minutes in the bath to be safe, slice it up, then vacuum seal portions to freeze. Moist chicken slices for sarnies every day. A pita to prep, but stripping roast chickens is just as much a PITA imo.
I got a charcoal chicken rub that I love to use with a tiny bit of white wine and garlic, it's amazing!
What's the brand or ingredients if you make it yourself?
@HecticCrunt: I buy it, I use King Grumps Charcoal Chicken Rub. Has a gorgeous blend of seasonings and spices.
https://www.kinggrumps.com.au/products/king-grumps-charcoal-…
Vacuum sealer is also on sale for $49.00. 47% off. Got one as well as they would go great together.
https://www.amazon.com.au/dp/B08LCXZYLK?psc=1&smid=A1IC3NH4B…
Exactly what I’ve done
Me too.
Link is now showing error
I had my order for the Vacuum Sealer canceled by Amazon because of safety concerns with the product. Anyone else get this?
Nope i got mine. haven't tested it yet though.
Wonder what the safety concern is.
Might pay to contact them and ask. Also check if there's been a recall. Maybe it was just an excuse to cancel my order because of other reasons.
What's the best deal available on the vacuum bags or rolls right now?
How does it compare to the ANOVA units