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[urnmor]

Just curious if anyone cooks using a sous vidi and if sou what do you think if them.  Also do you have recommendation on them and how you use it.
Thank

[Bobitis]

I'll bite...

I have an Anova and love it. Many members here have a sous vide device, and most will claim the same.

The question is... what are you wanting/expecting of it? The www is full of content on the method, recipes, etc.


 

[Timbo1010]

I have a SousVide supreme, still learning but love the results so far. Search the www read all you can tons of great information.

[Kelvininin]

I picked one up off of woot several months back.  It's now the only way I cook steak.   

I sous vide for about 2 or so hours at 130, the reverse sear over charcoal.  Even the cheapest cuts come out fork tender. 

I haven't tried anything other than steak but the MN winter is coming, so grilling becomes..... less enjoyable when its -20, so I may try trying other things like roast and such.   

We also picked up an instant pot a while bike.  I use it often, did a roast in it once.   Never again.  I prefer my roast slow smoked. 

[LTS]

I have a  anova and absolutely love it , makes the BEST steaks ever

LTS

[Bob The Smoker]

For steaks, I smoke for a few hours at 180*, then in the sous vide for 2 to 3 hours  at 130* depending on the thickness.
Then I get my little Weber Q hot and sear on the griddle insert. Never had a bad one.
Same thing goes for root veggies. Sous vide at 180* for 60 to 90 minutes then grill.

[BigDave83]

I started with a home made unit and then a Sous Vide supreme that I use most of the time, I bought an Anova on one of the Amazon sales.

I do many different things in it, it is great to do cabbage for Halushki, the GF complains if I cook cabbage on the stove because of the smell.

I have done boneless country style ribs and then smoked to finish. Have done many steaks, and pork chops, still working on chicken pieces.

[yorkdude]

For those of you with the Anova, digging around on the net I read that some say the control can be a pain with steam, not sure we will ever have a need for it that high but......
Also read you need a Facebook profile?
Last question, 800 or 900 watts?
Thanks in advance,

[yorkdude]

SSCHOR,
As we were reading about them, info,reviews etc, there were several mentions of Facebook and steam getting into the electronics.
I can't imagine anytime we would even approach temps that lend themselves to steam but wonder if at lower temps it might suffer?
By google you can find what I mean by social media, I would not be interested if that is the case. If I understand the reviews it says they work fine in the more manual mode but Bluetooth or wifi necessitated the use of alternate sites?
We love seafood and frankly struggle for consistency sometimes. Not fried but filets, shrimp etc.

[yorkdude]

It does, thank you .

[BigDave83]

I would buy the largest wattage I could find, I was to dumb to know there were different ones when I bought my Anova. Also it helps if you preheat watter on stove, or that is what I do.

[Bobitis]

I would buy the largest wattage I could find, I was to dumb to know there were different ones when I bought my Anova. Also it helps if you preheat watter on stove, or that is what I do.

Why?  Forgive me as I'm a science guy. 

[BigDave83]

why biggest wattage, ability to keep more water at desired temp.

Preheating on stove a bit just helps the circulator come up to temp quicker, I did cabbage the other day at 188° for 3 hours and I brought the water temp to close 200 on the stove as I had about 18 qt because of my container. it would have taken quite a while for the circulator to get that much water up to 188.

[TechMOGogy]

I have one, an Anova non-wifi.
Don’t do ‘good’ cuts of meat in it, I can do better (and like better) using a traditional grilling method.
Tougher cuts and fish is great and I love poaching eggs in the shell with it.
Fun toy to play with and produces neat results vs grilling or smoking

[Maineac]

Just curious if anyone cooks using a sous vidi and if sou what do you think if them.  Also do you have recommendation on them and how you use it.
Thank

If you have an analog crockpot and a PID controller all you need is an submersion type temperature sensor to try out sous vide without a large investment.  I'm into what I believe is my second year of trying it out this way.