This was posted 3 months 19 days ago, and might be an out-dated deal.

Related
  • expired

Inkbird Sous Vide ISV-200W $68.99 (Was $139) Delivered @ InkbirdAU via Amazon AU

330
Inkbird Sous Vide ISV-200W $68.99 (Was $139) Delivered @ InkbirdAU via Amazon AUAffiliate
Go to Deal
Cashback
Yapapi on 09/01/2024 - 18:41 amazon.com.au (1317 clicks)
This post contains affiliate links. OzBargain might earn commissions when you click through and make purchases. Please see this page for more information.

Stolen soulpawn's description from the LerwayDirect Boxing Day Deal

This is back down to the Black Friday sale price, so great for those who might have missed out in Nov.

Had steaks at my friends place that day and he had sous vided them before searing over charcoal.

chefs kiss absolutely delicious!

So I’m really happy that this has come up for sale.

Price History at C CamelCamelCamel.
Electrical & Electronics Inkbird Sous Vide

Related Stores

Amazon AU
Amazon AU
Marketplace
Inkbird
Inkbird

closed Comments

  • Hinee on 09/01/2024 - 19:08

    Inkbird vacuum sealer is half price too which is pretty much a necessity for these, right?

    • jollibot on 09/01/2024 - 19:19
      +4

      Not a necessity; a ziplock bag and the water immersion method work great.

      That being said, a vacuum sealer is a great addition and allows for higher temp cooking (ziplocks start to degrade/deform when you get to vegetable-cooking temps) in addition to being a useful kitchen tool in general.

      I use a cheap generic party vac sealer that works great with (also generic & cheap) huge rolls of sturdy material and I'm very happy with how it works.

    • teacherer on 09/01/2024 - 21:02
      +1

      I bought at full price yesterday. Guess I'll order another and return 🤦‍♂️

  • pacificstorm on 09/01/2024 - 19:09

    Brisket for 12 hrs min and chuck it in a (Weber) kettle at high heat for 1/2 hr± and savour the great smoky, meaty taste afterwards. 😛

    • mduncan2 on 09/01/2024 - 19:38

      Brisket seasoned with pink salt and coarsely ground pepper, quickly sear it in a fry pan, then bagged up and cooked for 28hrs at 66-68 degreesC…. Then dumped in an ice bath to remove all heat. Then put it in fridge. When ready to eat, slice the cold brisket in 1cm slices, and throw the slices on to the BBQ grill for a few mins. Let the BBQ flames lick at the slices to reheat them and give them a bit of crust…. Mmmmmmmm

    • WowBargain on 09/01/2024 - 19:48
      +2

      Typically you smoke prior to throwing it in a SV bath if using this method as smoke adheres to the meat early in the cook. Smoking after significant time in the SV will not do much.

      • Fishminz on 10/01/2024 - 09:19

        It's true that the smoke flavours will adhere and penetrate better at the start of the cook, doing it after a SV allows crust to develop (will lose this while SV) and the difference in flavour isn't as big as you'd think. I've found it easier to SV for 24 hours and then smoke for a couple of hours before serving compared to running my webber kettle for 12+ hours. The effort saved beats out the flavour lost.

        Take a read of Kenji's take on this here: https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-br…

  • NuttyGoodness on 09/01/2024 - 19:30
    +2

    Still trying to find a sous vide container that isn’t insanely expensive online

    • bargunhunta on 09/01/2024 - 19:36

      Good luck. Im happy with my Anova 16L, great quality. That being said, I'm selling my sous vide set because i just cant afford to buy nice steaks every week and cook 6 at a time.

      • mickeyjuiceman on 09/01/2024 - 19:43
        +1

        Rump works great, it's pretty much all we use

      • AdModnar on 09/01/2024 - 20:47
        +1

        i did a cheap leg of sheep in mine for 50 hours earlier this week. It is so tender it falls apart if you just look at it. If I was to buy nice steak i'd cook it some other way than sous vide…
        That being said, if you're selling your kit,…. are you in perth by any chance?

    • QUAGI on 09/01/2024 - 20:03
      +1

      I have a few different sized polycarb gastronorm containers with minimum 200mm depth: 1/1, 1/2 and 1/3 to cover all my sous vide needs. I bought a bunch with matching lids and use them for temp storage needs at home. If doing longer cooks, I always cover the top of containers with plastic wrap. These containers are available from hospitality or commercial kitchen stores online.

    • Shaun Prawn on 09/01/2024 - 20:18
      +2

      I got this one from aliexpress. I reckon it's pretty good.. Make sure it's the 11L one but. Any smaller would be no good I think.

      https://vi.aliexpress.com/item/1005005551830707.html

      • NuttyGoodness on 09/01/2024 - 21:15
        +1

        Yeah thanks, picked one up and the rack to fit it

        • Shaun Prawn on 10/01/2024 - 05:24

          Nice. I got the rack also. It's also good quality for the price. Seems like decent stainless.

    • AdModnar on 09/01/2024 - 20:38
      +1

      I got a plastic container with lid from k-mart. cut a suitable sized hole in the lid and it works fine. Has a handle all the way up one end and I think is 8L and I think was about $8

    • linkindan on 09/01/2024 - 22:50

      Kmart esky, cut a 60mm hole in the lid with a hole saw

    • Manny Calavera on 10/01/2024 - 10:14

      Go buy one of the big ones from nisbetts.

  • Magnastar on 09/01/2024 - 20:03

    Is Inkbird a decent quality brand? Thinking of pulling the trigger on this but wondering if I’m better off waiting for Anova to come on sale.

    • Shaun Prawn on 09/01/2024 - 20:20
      +1

      I rate it highly. And I'm pretty picky with wanting good quality things. But I haven't used or seen anova one to compare with.

      • mickeyjuiceman on 09/01/2024 - 20:26
        +2

        I had the Anova, and gave it away after getting the first IB, and this one is better again.

  • ocular on 09/01/2024 - 20:03

    whats the evidence that cooking in plastic like this (low temp -long time) is OK? hate to be a sceptic, but is this really OK?

    • GhostofB on 09/01/2024 - 20:24

      You don't have to cook in plastic if you're uncomfortable with the risk. You can get food-grade silicone sous vide bags from a few different companies.

    • linkindan on 09/01/2024 - 22:53

      They said the same about microwaves

      • sssx on 10/01/2024 - 00:51

        they said the same question about microwaves?

  • GhostofB on 09/01/2024 - 20:19
    +5

    Showing $139 for me.

    • AdModnar on 09/01/2024 - 20:34
      +1

      likewise, and can't see any discount link or similar within. Seems price is back to "normal"

  • 1cent2much on 29/01/2024 - 00:45
    +1

    It's on sale again.

Login or Join to leave a comment
Login Join