Reddit reviews Kitchen Gizmo Sous Vide Immersion Circulator - Cook with Precision, 800 Watt Grey Circulator Stick with Touchscreen Control Panel and Safety Feature - Bonus Recipe Book Included

I got this one for $80 and it works just fine. This one doesn't have an app or bluetooth and all that shit, you just set the temp and the time on the unit itself.

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

With all the money you're saving not drinking, maybe look into getting a Sous Vide machine.

https://www.amazon.com/dp/B01N90WI94

That one's probably ideal in terms of price and reviews, but you can certainly go cheaper or more expensive.

The way it works is fairly simple:

• Cooking items "perfectly," like a rare steak, require extremely precise temperatures throughout the food, and for a long enough period of time to ensure the food is properly pasteurized (most of the bad stuff is dead).
  
• A sous vide machine heats water to a precise temperature and keeps it there.
  
• Recirculating Sous Vide machines are better, because the water throughout is a more even temperature, but a non-recirculating one is fine on a budget. An advantage of some of the crock-pot style ones is, while not recirculating, they can also be used as a slow-cooker where you can actually set the temperature, rather than the stupid low/medium/high nonsense.
  
• Food is placed in a water-tight bag (you don't need a vacuum sealer), and then placed in the water, with the top of the bag above the water level.
  
• Leave the food for some time (follow recipes initially) at the precise temperature.
  
• Take the food out of the bag, and it's perfectly cooked and safe.
  
• For things like steaks, you might wish to give it a quick sear on both sides, but that's optional.
  
  

I had gotten an immersion circulator a couple years ago; you can find them on amazon for under $100 now.

One of the best things I ever did for quickly throwing meals together is buying chicken in bulk, cooking it sous vide, then freezing it.

All you need to do is defrost it quickly in some warm water (the immersion circulator can help speed this along), and you'll have perfectly cooked, juicy chicken that you can easily throw on top of spaghetti, in a sandwich, next to some rice and microwaved vegetables, etc.

I don't doubt it, it makes pork magical.

This is the one I have at home, no high end restaurant needed!

https://www.amazon.com/Kitchen-Gizmo-Simplified-Immersion-Circulator/dp/B01N90WI94/ref=pd_lpo_79_tr_t_3/159-1245534-1733206?_encoding=UTF8&psc=1&refRID=08CCH59K82WSWNJ6YPCN