Half price for an immersion circulator, their Amazon store also has a vacuum sealer kit on half price as well. Pick 'em up and get cooking.
I have an Anova, but if I didn't I'd definitely be buying this at this price. Very handy thing for the kitchen and for how much use you can get from it, $69 is very economical.
CamelCamelCamel.
Bought. one of these last special… works well.. ..
No need for any vaccuum sealer stuff.. use a snap lock bag and a the water displacement method…
My family got sick of sous vide chicken, very quickly though…
Beef and fish… not a huge gain in texture, consistency or flavour… to be worth the trouble..
Perfectly cooked / poached chicken breast… is something no easy to do.. and with the sous vide.. its perfect every time.
Plus sealed in the snap lock bag within the fridge, it seems to stay good for a very very long time.. 7-10 days easily… I haven't dared going beyond that..
coating the chicken breast.. in a marinade..(eg teriyaki) into a snap lock bag.. and into the sous vide.. gives. the rather plain chicken.. a quick sauce or gravy…
Why did you family get sick of sous vide chicken? Because you did it too much? Or does it only lend itself to particular dishes?
I think the main reason you aren't "supposed" to use zip locks is they aren't really heat stable, so the plasticisers can leech into the food.
But given at all have so much micro plastics in our bodies I'm not sure it matters anymore.
How can I give each sentence it's own +1
I use snap lock silicone bags. No plastic leaching, no plastic waste and much more durable.
Any particular brand you use?
I'm interested in your brand too.
I have resealable silicon bags, but they are very bulky and clumsy and difficult to clean. Ok for storage, but too big for sous vide.
Are you able to get all the air out of them? The ones I've seen seem too inflexible for this.
I've been doing sous vide cooking for over 10 years, I've found my favourite use these days is braising. I get some beef cheeks or short ribs on the weekend, throw them in on a relatively high temp (77) for 16 hours, then cool them down and pop them in the fridge.
Then during the week, whip up a tomato sauce or a chili con carne sauce, drop the cheeks/ribs in and you've got a delicious ragu/chili.
I used to do mostly steaks and chicken breasts, both good options, but longer cooks are really good given you can just set and forget.
You need proper vacuum bags for that though.
What temp and time do you use for the perfectly cooked chicken? Apart from temp and time - anything else worth knowing to cook the perfect chicken breast?
I use 63° for 2.5 hrs
6 at a time once a week,. No seasoning except a little salt. That shows you to add different seasonings later.
Throw 5 into the freezer.
Take one out the night before to defrost in the fridge.
Slice and toss in a hot pan with butter and chosen spices (smoked paprika is a favorite)
Gives me an easy week's worth of mains. Just add salad/veggies whatever.
I carry the sous vide in the caravan and it's a gamechanger.
Why do you like… to type. like…. this
My guess is Kelvin is 60+. It seems to be a phenomenon in older users. I think the ellisipsis actually represents them stopping to think about what they are about to type next, or possibly it's just to be read as a longer pause. Just a generational thing. Ask a Zoomer what they think about the way Millennials write and how they feel about concluding fullstops
Could also be somebody who's used to a double space after a full stop. Many modern keyboards replace a double space with a full stop by default. So if you touch full spot, then the space bar twice, you get a double full stop.
Sous vide means you can take a three inch thick tomahawk, put it in the bath for two hours, slap it on the BBQ for five minutes a side and that's all you need to do.
What’s the snap bag and sealer you guys use?
how many needed for a small bathtub? want to make a spa
This is a SOLID unit - I have used and abused mine for years now. Pretty sure all the data is getting sucked up by China, but if Winnie the Pooh wants to know what temp I like my steak at he's welcome to the knowledge. Believe the hype. 58c for a sous vide steak is the magic temperature for the part of medium-rare people actually like, only it's that all the way through.
It works really well for effortless perfect steak. You can get vaguely similar results with oven reverse sear, but with this you can separately bag a bunch of seasoned steaks (salt, pepper, garlic powder, and MSG), freeze them, and from that point you can have a perfect steak as easily as a frozen pie.
There are 2 channels with weird accents you need to dig through if you get one - Guga, who will tell you how to use it for steak: https://www.youtube.com/watch?v=vxNaxi6dmFc, and Painted Spoon, who will tell you how to use it for desserts: https://www.youtube.com/watch?v=NqLiSygE5cI. Your temp and time questions are all answered by Douglas: https://douglasbaldwin.com/sous-vide.html, and Kenji: https://www.seriouseats.com/first-thing-to-cook-with-sous-vi…
There are some accessories I would recommend - an insulated water tub keeps the energy costs way down (like 30% reduction for me), a wire rack to hold the bags in (they like to float), and a vacuum sealer (I didn't buy the thing just to have to seal ziploc bags by hand like some sort of not lazy person). And if you're doing anything in jars (like homemade spiced rum, which I 1000% recommend) canning tongs will save you from severe burns.
+1 for serious eats.
And the tips. I would add a wire rack for the base to hold and separate the bags. Ensuring water movement around each bag is a good idea.
some good tips here, do you have an example of the insulted water tub you have?
This is probably a dumb question but I'm not getting how the wirerack can stop them floating?
This has the container and the insulation - it's the same brand I use, and even comes with a rack, though it's a lot more expensive than when I bought mine: https://www.amazon.com.au/EVERIE-Collapsible-Insulation-Comp…
The rack does two things - it holds the sides of the steaks or w/e, which is enough to hold them down on their own usually, and ensures there's water circulation on all sides, but there's also a wire crossbar over the top that holds them down if they are very floaty. Some people use weights instead, but I find the rack to be much more reliable.
ah thank you much better than what my search was turning up. Rack makes perfect sense now too seeing it.
They also don't float if you get all the air out of them properly =\
I've had 2 anovas both of which failed just out of warranty. Never again.
I currently have an instant pot that I bought for the caravan (multipurpose). It can sous vide, sear, air fry etc. but I might get this as a backup.
I've had this model for a few years now and still going strong and love it. It's my go to for recommendation when someone asks me about sous vide.
Bought this recently at this price. I used it over the weekend with two 500g rib eyes, and they both came out perfect after a sear. Had issues connecting it to the app though (can see it, but it just fails to connect … and I was connected to the 2.4Ghz).
Regularly at this price like your Colesworth specials