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[mowin]

The only way I'll do pork chops is SV. Tender and juicy.
I also make a lot of venison summer sausage. Doing it the traditional way in the smoker can take 10+ hrs. Some batches have taken 18 hrs.  Now I smoke to 135* then SV for a hr or so to bring the SS to 155*. I can do a batch in 5-6 hrs.

[bregent]

>I can't imagine anytime we would even approach temps that lend
>themselves to steam but wonder if at lower temps it might suffer?

The water doesn't need to be boiling for problems to occur. Even running at 165F for chicken, quite a bit of water vapor escapes from the surface and it can get up into the electronics and cause them to freak out. Only happened to me once and the unit recovered after I covered the surface with plastic film. Now if I run 165 or above I cover at least the area near the Anova with film.

And yeah, you don't need a social media account to use it, but if you want to run Wifi you need to create an account at Anova for it to sync to.

[scdaf]

I have a 3-1/2 lb. chuck roast in for a 72 hour cook at 132 degrees that we'll be eating tonight.  It will be medium rare throughout and more tender than the finest filet mignon you've ever had. In the bag with it are 4 large sprigs of rosemary, a couple bunches of thyme and a couple tablespoons of minced garlic, which, with the rendered collagen from the roast and a splash of wine will make a superb pan sauce after I finish sear when the meat is done.  (I also pre sear)

My unit is a 1200 watt Nutrichef from Amazon.  I think I paid around $80 last Winter.  Wifi and Bluetooth could not be less important to me, but the extra power is nice.  Why people think they need an app to turn the unit on and set the temp eludes me completely. Those controls are part of the unit. The fact I have a smartphone does not mean I need it to run my life.

[bregent]

>Why people think they need an app to turn the unit on and set the temp eludes me completely.

Wifi is not the most important feature, but sometimes I do find it handy. For foods that need to sous vide for a few hours, it makes it possible to enjoy on weekdays.  I can set up an ice bath in the morning and then turn the unit on from work, so that the food is ready when I get home and I'm not eating dinner at 10PM.  Not a necessity but it allows me to use it more than I could otherwise.

[scdaf]

>Wifi is not the most important feature, but sometimes I do find it handy. For foods that need to sous vide for a few hours, it makes it possible to enjoy on weekdays.  I can set up an ice bath in the morning and then turn the unit on from work, so that the food is ready when I get home and I'm not eating dinner at 10PM.  Not a necessity but it allows me to use it more than I could otherwise.

Honestly, this had not occurred to me, but it's a good point.  I guess, after a few years of retirement, you lose that perspective...

Sorry, got to go chase kids off my lawn.   

[LTS]

If your into sous vide or just enjoy watching youtube check out sous vide everything on u tube pretty neet videos he compares searing methods, salt and spice before or after sous vide, butter with your steak or not, he does some pretty useful experiments

i think I watched almost veryone of his videos   

LTS

[MysticRhythms]

I have a 3-1/2 lb. chuck roast in for a 72 hour cook at 132 degrees that we'll be eating tonight.  It will be medium rare throughout and more tender than the finest filet mignon you've ever had. In the bag with it are 4 large sprigs of rosemary, a couple bunches of thyme and a couple tablespoons of minced garlic, which, with the rendered collagen from the roast and a splash of wine will make a superb pan sauce after I finish sear when the meat is done.  (I also pre sear)

My unit is a 1200 watt Nutrichef from Amazon.  I think I paid around $80 last Winter.  Wifi and Bluetooth could not be less important to me, but the extra power is nice.  Why people think they need an app to turn the unit on and set the temp eludes me completely. Those controls are part of the unit. The fact I have a smartphone does not mean I need it to run my life.

Can you explain the reasoning for cooking the roast for 72 hours as opposed to 6 or 8 hours?
I'm asking for real not to be a jerk. Very interested in this cooking method but I don't understand what the longer cooking time gets you.
It's funny that we just got an instant pot so we can cook thing faster and now I'm thinking about Sous Vide so I can cook slower.

[BigDave83]

Temp gives you your degree of doneness, rare, medium, well, time give you the tenderness or texture. On a tough cut like chuck or brisket the longer time breaks down the meat making more tender.

You will get the tenderness in the IP but the pressure cooker does hot and fast with the pressure it is like a high temp boil/steam.

I love to do beef/pork stew in the pressure cooker.

I also saw where someone had put garlic in the bag, fresh garlic is not the thing to do due to botulism.

Here is a great resource for times/temps of different items.

http://www.douglasbaldwin.com/sous-vide.html

Norm has a great facebook page with a few rules and started this page, again a lot of information and how tos and whys.

http://sousvideresources.com/

[MysticRhythms]

Thanks, that makes sense.

[urnmor]

I have certainly enjoyed the responses to the post and have narrowed it down to the Anova or Joules as they both get excellent reviews

[Bobitis]

If your into sous vide or just enjoy watching youtube check out sous vide everything on u tube pretty neet videos he compares searing methods, salt and spice before or after sous vide, butter with your steak or not, he does some pretty useful experiments

i think I watched almost veryone of his videos   

LTS

Those guys rock the sous vide. I love the videos because they look like yer every day alchemists with a new device aimed at trying everything. They put it all in layman's terms that I can relate to. Simple, yet noteworthy and entertaining.

[elenis]

I have a wifi Nomiku immersion circulator that I have been very pleased with. I enjoy doing all kinds of different eggs and custards in it. I enjoy doing a variety of proteins as others have mentioned and veggies as well. I have also used it to gently heat the pot when I am warming milk for cheese making.

[bregent]

Yeah, it's great for yogurt making as well.

[Vision]

Wifi is not the most important feature, but sometimes I do find it handy. For foods that need to sous vide for a few hours, it makes it possible to enjoy on weekdays.  I can set up an ice bath in the morning and then turn the unit on from work, so that the food is ready when I get home and I'm not eating dinner at 10PM.  Not a necessity but it allows me to use it more than I could otherwise.

Isn't the point of sous vide to take a protein to a temp and hold it? Time is an issue?

[bregent]

Wifi is not the most important feature, but sometimes I do find it handy. For foods that need to sous vide for a few hours, it makes it possible to enjoy on weekdays.  I can set up an ice bath in the morning and then turn the unit on from work, so that the food is ready when I get home and I'm not eating dinner at 10PM.  Not a necessity but it allows me to use it more than I could otherwise.

Isn't the point of sous vide to take a protein to a temp and hold it? Time is an issue?

Not quite sure what you're asking. It takes a certain amount of time for the center of the food you are cooking to reach the water temp. And depending on what you are cooking, you may want to leave it there for longer so the enzymes in the meat will naturally tenderize it. For example, I cook chicken thighs at 165 for 3 hours.