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Inkbird Sous Vide ISV-200W $69.00 (Was $139) Delivered @ LerwayDirect via Amazon AU

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Inkbird Sous Vide ISV-200W $69.00 (Was $139) Delivered @ LerwayDirect via Amazon AUAffiliate
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goostmeran on 20/03/2024 - 07:22 amazon.com.au (1905 clicks)
Last edited 20/03/2024 - 10:01 by 1 other user
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As part of Amazon's big smile sales. Description stolen from typhon's previous posting:

Wi-Fi Sous Vide Cooker ISV-200W

INKBIRD ISV-200W is a WiFi sous vide cooker helping us cook as a pro with wireless control, uniform and fast heat circulation, temperature alarm and silent design, which is widely used for the perfect level of doneness for chicken, fish, beef, lamb, pork, and more.

Input voltage : (AU version) AC 220~240v 50Hz
Heating Power : 1000W
Length of the Cable : 47.2"/1.2m
Readable LCD : (W)36mm(L)42mm, 128128 Dot Matrix LCD
Temperature Control Range : 32℉~194℉(0℃~90℃)
Temperature Accuracy : 1℉/0.1℃
Display Accuracy : 1℉/0.1℃
Time Setting Range : Max 99 hours and 59 minutes
Time Setting Minimum Interval : 1 minute
Directional Pump : 360 Degree heating
Reminder : There will be hint tone when the water temperature reaches the set temperature or the countdown ends.
Water Shortage Protection : If the water level is lower than the minimum scale line, the device will automatically stop working and alarm.

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

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Comments

  • Bubu567 on 20/03/2024 - 07:37

    This or ANOVA nano?

    • Caped Baldy on 20/03/2024 - 10:23

      I think I've got the previous model of the inkbird. Mainly used it to make onsen eggs. No complaints from me except that the app was pretty useless as it was just recipes and didn't send cooking times to the device.

  • teacherer on 20/03/2024 - 07:42
    +2

    I've got this. No complaints

  • flashi007 on 20/03/2024 - 07:50

    These are great

  • MKBHD on 20/03/2024 - 07:58
    +5

    Hang on, you're supposed to put your food in a thin plastic and seal it to cook? In a world full of microplastics, this looks next level consumption of plastics with your food. Correct me if I'm wrong.

    • stonedewok on 20/03/2024 - 08:12
      +2

      Yeah…but have you tried a sous vide steak? lol.
      Honestly, it’s a game changer for home cooks.

      • nightelves on 20/03/2024 - 08:46

        How long do you need to sous vide the steak for and at what temp?

        • typhon on 20/03/2024 - 09:16

          Depending how you like your steak, but generally between 1-2 hours at 54-60 degrees Celsius.

        • JaxSantiago on 20/03/2024 - 09:18

          Medium rare, I do it 131F for 90 mins at least, depending on how thick the steak is (pref 3.5~ cm)

          • Pace210 on 20/03/2024 - 09:46
            +5

            @JaxSantiago: Using fahrenheit in Australia. Should of thrown inches in for good measure.

            • JaxSantiago on 20/03/2024 - 10:23

              @Pace210: I was tempted to. Most sources I read up and watched (Guga!) while learning the ways of sous vide were in F… so there. 🤷‍♂️

        • DoctorArd on 20/03/2024 - 11:23

          https://www.chefsteps.com/activities/sous-vide-steak

          Unbelievable results!

      • TEER3X on 20/03/2024 - 09:15
        +2

        I disliked the texture achieved and you still have to create a crust with a flame thrower or searing hot cast iron pan.

        Maybe it's useful if cooking a lot of steaks but for a couple of steaks, a hot cast iron pan does the job wonderfully.

        Each to their own, but I prefer non sous-vide steaks. Maybe unless it's a super thick filet mignon, which is especially bland anyway, but other than that, pan plus finish/baste with butter, garlic and thyme.

        • Telios on 20/03/2024 - 09:37

          Ya I think cast iron and flipping it multiple times is fine.

          Thicker cuts are too baller these days anyway.

        • pierrejb on 20/03/2024 - 18:15
          +2

          That is true for the better cuts, but for the cheaper/tougher cuts, sous vide, followed by searing (i.e. reverse sear), can produce a better result. The gentle cooking process tenderises the meat, resulting in a buttery texture that's difficult to achieve with high-heat methods - but yeah, I get that some people don't like the texture and it can be 'mushy' if left in the sous vide too long.

          Sous vide also allows for precise temperature control, eliminating the guesswork and variability associated with traditional cooking methods - it is pretty much foolproof. The sous vide method cooks steak evenly throughout, ensuring that the centre of the steak is just as cooked as the outer edges. This is a significant advantage over pan-searing or grilling, where the heat source can cause uneven cooking.

          But one of the most notable drawbacks of sous vide cooking is the absence of the Maillard reaction, but you can counter that by reverse searing.

      • heineken016 on 20/03/2024 - 11:37

        Sous vide is good, reverse sear is great

    • Alcaro on 20/03/2024 - 08:53
      +7

      You will be getting an order of magnitude less plastic from the food grade plastics used for sous vide bags than by taking the receipt for your shopping with a bare hand. The food industry is pretty well regulated compared to construction, fashion and packaging.
      That said, you can get reusable silicone bags and avoid the issue entirely if you want to try sous vide and even fractional plastic consumption concerns you.

    • butwhy on 20/03/2024 - 09:06
      +1

      It does worry me, esp at higher temps. However, I've bought a bunch of silicone bags to use (and less waste too)

    • TEER3X on 20/03/2024 - 09:13

      I doubt it gets hot enough for that.

    • Wolfenstein98k on 20/03/2024 - 13:53

      Use silicone bags instead

    • DeepDreamer on 20/03/2024 - 15:44

      A valid point. Typically you sous vide at low-60degC temperatures. It would be interesting to see what happens at that temp. Most of the concerns I've seen are around microwaving plastics, so the effect might be different

  • JaxSantiago on 20/03/2024 - 09:20

    I find this to be a great way to quickly defrost proteins.

    • McScotty on 20/03/2024 - 09:46

      Yes, agree! Also great for cooking corn. 30 mins at 84C, most corny corn that I have ever had!

  • Jimothy Wongingtons on 20/03/2024 - 09:29

    69

    N i c e

  • SupeTroop on 20/03/2024 - 09:35

    Love this one been using this for a couple of years

  • SAVE FERRIS on 20/03/2024 - 10:37

    All my mates swear by theirs… Thanks - just fell into a huge rabbit hole. Have also ordered a vacuum sealer and a sous vide container with built in rack.

  • kulprit on 20/03/2024 - 14:36

    Any recommendations on sealers etc?

  • theknight27 on 20/03/2024 - 18:05

    I have the 100W one of this, use it in chocolate making. Super accurate temperature control.

  • BarginBrah on 21/03/2024 - 02:44

    I got this last special. Been doing a lot of ribs with it over the last few months. Great stuff.

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