anyone using one of these? how do you like the results?

[slickdeals.net]

Haven't used one personally (or tasted the results). One of my students showed me a picture that he was very proud of. It was an incredibly thick piece of beef that looked evenly cooked throughout. His comment was that this was the only way to cook something this thick.

You should know that there are two versions. I think your link shows the older version. The older version is a bit less power, does not have Bluetooth, and does not have a touch screen.

Todd's vacuum keyboard

[www.rei.com]

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freeradical
[www.rei.com]

I think it's a little more sophisticated than that
That said, there are a lot of people on the slick deals threads that swear by them. I may get one.

great price but remember this is a Immersion Circulator, not an oven.
You'll need a cooking container, many good DIY versions shown @ Amazon & YouTube. Also, you may decide to get a vacuum sealer (FoodSaver) too.

fyi, apparently draws 9-10 amps max. on a 120v circuit.

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Edited 1 time(s). Last edit at 05/30/2015 11:10AM by MrNoBody.

I own this model (and the newest Anova model) and absolutely love them. I sous vide at least 1-2 times a week, and have found that it's a great way to cook meat and veggies. Last night I did a pork tenderloin, 2 hours in a 140deg bath, finished on the BBQ to get a nice crust. Last weekend I cooked a tri-tip @130 for 7 hours, finished in a cast iron pan. It was the best, most tender tri-tip I have ever cooked.

As MrNoBody says, you'll need some kind of vessel to cook in... a large stock pot works just fine. You'll also want a vacuum sealer but ziplocks work just fine as well. A BBQ or cast iron pan is also needed for finishing as the meat comes out of the sous vide looking anemic and without any kind of crusty goodness. You can use a blowtorch for finishing too.

I highly recommend sous vide if you're interested in cooking.

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earache

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earache
I own this model (and the newest Anova model) and absolutely love them.

I highly recommend sous vide if you're interested in cooking.

earache,

Care to describe any real-world differences between the two? I have also seen a $50 discount code (luvdad) for the newer Precision cooker.

[anovaculinary.com]

thanks, Todd's slow keyboard

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Todd's keyboard

earache,

Care to describe any real-world differences between the two? I have also seen a $50 discount code (luvdad) for the newer Precision cooker.

[anovaculinary.com]

thanks, Todd's slow keyboard

In my book the old one is much better. It's got a 1000W heater vs 800W on the new one, so it can heat more water, faster. The old model has a touch screen UI while the new model offers a combo touch screen/scroll wheel UI, and mobile app control via Bluetooth, which I think is absolutely worthless. Sous vide is largely a set and forget kind of cooking method, so you really don't need any kind of fancy interface. There are two things the new model has going for it: it's a little easier to change the direction of the water flow on the fly, and it adjusts to different sized cooking vessels a little better.. That's a minor improvement since once you have the sous vide set up in your cooking vessel, you really don't need to mess with it. It's really not worth the extra money to get the new model.

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earache

Thanks. Have been pondering getting one of these for several months. This seems like a good enough deal to place an order. In for one.

Todd's sous keyed board

Would this work to wash my dishes that are currently soaking in my sink?

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Takes too long. I cooked a rib eye in a pressure cooker and it only took 12 minutes. (kidding)

Edit: it just struck me that this is a type of slow cooker with the meat and veggies sealed in different pouches.

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Edited 1 time(s). Last edit at 05/30/2015 08:38PM by Filliam H. Muffman.

found this, at least it is a cheap way to try this cooking method, and if you like it, you can buy a device later on

[www.youtube.com]

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space-time
found this, at least it is a cheap way to try this cooking method, and if you like it, you can buy a device later on

[www.youtube.com]

Yeah, this is a good way to test it out. Steaks have a pretty short cooking time compared to other cuts of meat. Things like prime rib, tri-tip, or short ribs really benefit from more time. The collagen and fats in the meat break down slowly over time and really make the meat tender, much more so than you could ever get with traditional cooking methods.

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earache