Rubbermaid 12 Qt Container

EVERIE Collapsible Hinged Sous Vide Container Lid

Anova Wifi/Bluetooth Sous Vide

Sells for $300+ on AMZN: https://www.amazon.com/Sous-Vide-Supreme-Water-SVD-00101/dp/B004CNT3M2/ref=sr_1_33?s=kitchen&ie=UTF8&qid=1499816681&sr=1-33&keywords=sous+vide

Could've sold it for $200 brand new and bought an Anova with proceeds.

Still, a nice find.

A Sous Vide cooker will decarb for your perfectly every time as well, and will have a million other uses in the kitchen as well.
Anova Sous Vide Cooker
Case (Optional but nice)
Reuseable Vacuum Bag Kit

So for a couple bucks less than a "unitasker," you can decarb perfectly as cited by Drama_Derp's link; You can take that decarb and do a perfect butter immersion with the same device, and you'll also be able to make perfectly cooked steaks, salmon, vegetables, perfectly poached eggs right out of the shell, etc.
Serious Eats has a lot of great material for Sous Vide cooking if you wanna browse how much more you could do on top of decarbing with the same device. :)

Another idea is a precision cooker if he doesn't already have one. I love my Anova. I do think sous-vide cooking tends to appeal to the more advanced home cooks. I use my Anova more than I use my pressure cooker, although pressure cookers definitely have their place. If you do go with the pressure cooker get one with a stainless insert, not the non-stick.

Ehhhhhh I see what you area saying but you have to take into account that amazon is a conglomeration of things amazon has is in its warehouses and what other companies sell THROUGH amazon. A lot of the stuff that is shooting/hunting related is sold through amazon by someone else. I think this why, when we all look for shooting stuff there aren't crazy deals. Because outside sellers aren't motivated by prime day to drop prices. All that said you just have to know what to look for, amazon more deeply discounts things that are close under their umbrella. I was able score:

A second echo dot which was $15 off already then another $10 credit for voice ordering(with my current echo dot) = $25 Echo dot.

I took a CHANCE on the new amazon fire OS powered Element 55"4K tv for $399 (now OOS) saw it on slick deal slated for sale at 6pm PST sat at my computer and mashed refresh button at 6pm until price dropped from $649 to $399. I say took a "chance" because a number of crappy reviews have come out about this product, but for such a small price I'm willing to bet on amazons return policy and the extended warranty protection of the credit card that I used for purchase.

Link

https://www.amazon.com/dp/B06XDC9RBJ/ref=twister_B0711HCF25?_encoding=UTF8&psc=1

Then there was/is an Amex promo "amex17prime" with some loop holes (google it) but effectively $30 off $60 = 50% off I bought
-9mm collet for my hornady bullet puller
-Lee load all II 16 ga conversion
-Lee 7/8oz slug mold
For 471 Amex meme era hip rewards points and $30


details in link below

http://onemileatatime.boardingarea.com/2017/07/06/amazon-discount-amex/

Then I bought the Anova gen 2 wifi 900w sous vide for $129 regular was like $179 a couple days before. Just wanted to screw around with sous vide and this is a palatable price for me given the feature set. I'm going to try and make back my $130 in food prep savings vs buying lunch out at work.

link:

https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B01HHWSV1S/ref=pd_lpo_vtph_79_bs_t_2?_encoding=UTF8&refRID=CC3C1TYDD17HKNDPWP0Z&th=1

If you all are curious about the "Alexa deals" you can ask you echo dot "what are your deals?"


Or Visit

https://www.amazon.com/b?node=16924218011


TL;DR Buying shit that amazon is likely to make more money off of reaps better deals


EDIT: formatting, added links, TL;DR

I bought this container with this lid, really glad I did. Perfect size, fits the Anova perfectly, and keeps the water/heat in.

I would highly recommend a sous vide for cooking chicken (link to popular model on Amazon). You place your raw chicken in a Ziploc bag with some seasonings - even something as simple as salt and pepper makes a big difference - and you place the Ziploc bag in a pot of water with the sous vide and it heats up and circulates the water. It's nearly impossible to ruin your chicken with a sous vide, however it is a bit slow. I cook two large chicken breasts at 150 Fahrenheit for 1 hour and 40 minutes and it comes out nice.

These are all very niche products. While each will work to some degree, the scope of its usefulness is very narrow (OK, I may actually be a bit skeptical of the degree to which any of these can work in 10 minutes, but that's besides the point). If you are serious about wanting to help your wife make easy, consistent edibles, skip these overpriced specialty items and get an Anova/Joule sous vide cooker, a bunch of Ziploc bags, and some cheesecloth. Follow the guides at sousweed.com and you will get efficient decarb and infusion every time without the smell. The sous vide cookers are cheaper and do an incredible job at actually cooking normal food too!

Would THIS help?

I was mistaken, it ends up being ~ $35, but I've been using this set up for over a year and it's never given me an issue.

12 qt cambro

corner cut-out lid for 12 qt cambro.

Not previously mentioned I rest my set-up on one of these dish drying mats to insulate (protect) the stone counter top from heat damage (expansion). Still, $40 beats whatever the cost is of the annova setup!

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.

My setup:

Anova Sous Vide Cooker

Polycarbonite Pan with lid
This really helps with long cooks, 48-72 hours for short rib or brisket.

For steak I cook at 129 F degress for two hours, let rest for 10-15 minutes then high sear in cast iron pan. I usually use grapeseed oil with a tab or two of butter, thyme, rosemary and smashed garlic.

I predict that you are not done with your upgrades. The second item is on my letter to Santa this year. Right now I'm using the insulated bags from BlueApron.


https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B073S3TKD8/ref=sr_1_9?ie=UTF8&qid=1543092877&sr=8-9&keywords=rubbermaid+sous+vide+container+with+lid


https://www.amazon.com/SO-VIDA-Container-Sleeve-Rubbermaid-Available/dp/B073VKN7TM/ref=sr_1_7?ie=UTF8&qid=1543092877&sr=8-7&keywords=rubbermaid+sous+vide+container+with+lid

I use the IP (Instant Pot) brand, I have an older version of this one:
https://smile.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/

Works well and I've never had any problems using it. Depending on if you are making for yourself or multiple people will depend on how big of a pot or tub you will need. I actually have an old cooler that has a plastic insert that I've used when I am making more than a couple steaks at a time.

You can get pretty decent size tubs for not too much:
https://smile.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC

Wider is definitely better than taller when it comes to the tub you use depending on what you are cooking. Sous vide is also great for cooking egg bites and lots of other tasty things. I use a vacuum sealer but you can also just submerse a zip lock into water pushing all the air out and then seal it, that works fine too but won't help infuse any marinade or seasonings into the meat as much.

I'm about to blow your mind: You can use a lid!

I have this one: https://www.amazon.com/gp/product/B071L6PRY8/

This Container with This Lid

This is the setup that I use:

• Rubbermaid Container
  
• Neoprene Sleeve
  
• Hinged Lid
  
  I put it on a mat to separate it from the counter since the reviews of the sleeve said it would stain countertops over time.

https://www.amazon.com/gp/product/B01HHWSV1S/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Esp today, because its on sale.

or you could have got this lid and this container instead of hacking yours together which already has the hole cut for specific devices

Meat glue and sodium citrate.

Black garlic.

Maverick dual probe wireless thermometer. You can stick 1 probe in the oven or smoker, 1 probe in the meat, then clip the wireless monitor to your pocket. When the meat hits your target temp, it beeps. If the meat temp or cooking temp varies outside the range you set, it beeps.

Turner.

Baking steel. Works better than a baking stone for making pizza.

Mortar & pestle. Food dehydrator.

Water oven.

Weber Smokey Mountain 18.5.

Amazon: Anova Bluetooth $94.95 and Anova WiFi $111.95

Deal of the Day - 11/20/17

Something like this would pair nice with the food saver! Would also go good with the grilled food!

Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_api_WwVmzbSPXPQ10

Looks like an Anova

For small DIYs, I use that setup: hot plate with some sort of pot/tub holding water, silicon trivet, and beaker. I use a digital thermometer to check it every few minutes and adjust the temp that way.

For larger DIYs, I use a sous vide machine. I just get a big plastic tub (I like the Rubbermaid Commercial ones), fill it with water, and let the sous vide do its thing. It's the BEST - it holds an exact temperature indefinitely, it pairs with an app so you can adjust it remotely, and it keeps water circulating so you don't have to worry about different temps in different places. It's maybe overkill for small personal projects, but I super duper love it.

Try Sous Vide. A basic immersion circulator runs $120 on Amazon (Anova). It's practically impossible to screw up, and there's no risk of fire...

Also makes it easy to cook a LOT of steak at once. Sous Vide will cook several bags of steak at the same time, just use a big container of water.

Great idea! Like this? https://www.amazon.ca/gp/aw/d/B071L6PRY8/ref=pd_aw_sim_328_2?ie=UTF8&psc=1&refRID=QPDFSMXVVG4NSSB2GD36&dpPl=1&dpID=51Nr3JO0SxL

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.

-------

Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)

---------

Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

Go with the Anova, $150 https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1487868151&sr=1-1&keywords=anova
And don't be surprised if you end up using it a whole lot more often you expect. Sous Vide 4-lyfe

To keep things in a rational perspective, you're much more likely to die in a car accident on the way to the store than from any bacteria.

Rinsing meat just spreads bacteria all over your kitchen. No need to do it. Ask any chef if you need a second opinion.

Also no need to cook meats to well-done. Get an "instant read meat thermometer" and learn how to use it properly. The USDA has minimum internal meat temperature recommendations. Aim for these targets and your food will be bacteria-free and taste the best. Even better, get an inexpensive sous vide cooker and be more than absolutely sure things are as moist and safe as can be.
Manga bene!

Agreed... I use this lid on the pictured Rubbermaid container. I've done 24hours and didn't add a drop of water.

https://www.amazon.com/gp/product/B071L6PRY8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I use these 2 together.

Container

Lid

Anova is usually on sale for like $80. Works great and simple to use

You can use it in a plastic tub or pot. Also, I use a roll of these and cut them with these.
Vacuum sealers are nice to have but not necessary. You can just use a sturdy ziploc bag and water displacement before sealing. Or you can just clip it to the side of the pot, no sealing necessary.

I have no idea what you ate, but what you are describing is now easily achievable with sous vide. For chicken beer cooler sous vide works until you decide you want a rig. A few years ago I decided to get an Anova and am glad I did. In the summer I use it about once a month; in the winter about once a week; around the holidays, it never gets put away. The cooking style is totally different, so I recommend a slow start with things like the beer cooler method to see if the results are the ones you like, but if you do, the timing freedom for busy folks is a game changer.

Here's what I use
https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4
200 degrees for 2 hours (or less some say). No smell as it's sealed (get a foodsaver too). When done, unseal the bag outside for extra stealth.
Also makes fantastic food...
Lots of ideas here:
http://skillet.lifehacker.com/how-to-sous-vide-your-own-medical-marijuana-edibles-1772309487

My cooking game is on point, no problems there. Trying to decide what my annual tax refund kitchen purchase is going to be this year and I think it's gonna be one of these bad boys.

I have the Anova sous vide. It's not a whole separate appliance, like some sous vide models, this you just clamp to a pot of water and let it whiz away.

This is the one I use. Take a look, there are similar ones that are cheaper that do the same thing.
http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4

EDIT: Another cheap skate tip. No need for a vacuum sealer. Just take a regular freezer bag, put whatever in it, and submerge in the water until you get up to the seal and.... seal... The water will push all the air out and create the same effect. Just don't get any water in the bag of course.

This should show Amazon's pricing for the WiFi model over the last 6 months:
https://thetracktor.com/detail/B01HHWSV1S/us/

And the Bluetooth model:
https://thetracktor.com/detail/B00UKPBXM4/us/

The answer seems to be "somewhat often"?

(Edit: it shows 3 months of history by default, but you can change the amount of time shown in the graph. And sorry, I hadn't realized that your post title was a link to a similar site, so you already had the info that I linked to.)

It's been done
http://instantpot.com/sous-vide-duck-breast/

also:
https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

I used ping pong balls for a few years, but graduated to much smaller purpose built balls for sous vide. Much better performance. Ping pong balls are large enough that you're covering less surface area than using smaller ones. My biggest issue was ping pong balls being so light, I was constantly having them get knocked out of the bath and go bouncing around the kitchen.

I got some similar to these: https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY

Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, FG631200 https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_api_e1XWzbAGQ9N55

EVERIE Collapsible Hinged Sous Vide Container Lid for Anova Culinary Precision Cookers, Fits 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_v2XWzb44FWEGD

I use this as container:

www.amazon.com/gp/aw/d/B000R8JOUC/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

And this as lid:

www.amazon.com/gp/aw/d/B071L6PRY8/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

They work fine for me, and the price is good. I guess the lid could be a little thicker if I had to pick something but really I'm satisfied with my setup.

I lock the zipper part of my bag under the edge of the lid so I don't have to fish it out of the water.

i haven't read any good things about that function.. nothing is circulating the water (?)

​

I have something like this (way older model).. no frills, no app, no bluetooth..

i'd just get one of these or similar.. it's in the same price range..

https://smile.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/

​

I can hang it off a bigger pot (even tupperware).. .. and put it somewhere out of the way.

​

I've done a "bin" of steaks on the floor in the laundry room cause the kitchen was too crowded.

(BTW - the only way to cook steaks if you have the time is sous vide.)

​

same money if not a bit less, and more versatile, IMO.

Sous Vide! Example: http://www.amazon.com/gp/aw/d/B003AYZIB4?pc_redir=1404530400&robot_redir=1

This may be a bit of an investment, but I use the sous vide method. I have an Anova One immersion circulator cooker that I use as a general kitchen appliance for cooking meat and veggies, etc. I found a method to mash grains using it, here. I've only done this once for my last batch of cream ale, which is fermenting right now, but it appears to be have worked well! It's great at maintaining a temperature without any insulation. I do it right in my brew pot, with the grains in the bag, 3 gallon boil volume. I do 5 gallon batches and add water after the boil. Anova says the volume limit is 4-5 gallons.

Like I said, it's a bit of an investment with a sous vide device costing $150-$200, but you can use it for a lot of other cooking tasks, and it's cheaper than a store-bought 2-cooler mash and sparge setup.

Anova Immersion Circulator

Not totally Keto related, but they're great for cooking all the meats!

I have this one. It clamps onto a container (like a pot) rather than being integrated, so it takes up less space. I have had problems with it getting fried by steam rising from the water (an amazingly stupid flaw), but a cheap replacement plan and covering the pot solved that problem. It looks like there's a newer model, so hopefully they've fixed that issue

He means in a Sous vide bath. Like Anova Precision Cooker or Chefsteps Joule

The one I have is from Anova, it works pretty well. There are less expensive ones out there, I went with this one because of recommendations from friends.

I'll probably go with this one, considering the reviews. It'll have to wait until the end of stout season, though. :-)

Anova Culinary PCB-120US-K1 Bluetooth Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_8ExhybST8H8EC

You can cook them in shell. Set the water bath to 170f, drop eggs directly into water. Remove after 14min or so, and you have perfect poached eggs. Crack to serve.

Sous Vide is slow cooking done perfect. It will give you an exact result, each time. Its consistent, which is a rare feat in most cooking, and makes amazing dishes. Chef steps has some great tutorials and recipes.

I use the Anova in a 10Qt soup pot. Works great. Note that the price does drop to about $130 at times, so if you want to save a bit of money, wait it out. If you want to save a lot of money, you can DIY a sous vide cooker yourself.

Gahhh looks like I got it on sale for 50 bucks off! But this is the one. Super easy, the blue dial just scrolls up or down to change temp and the play button starts and stops it.

1 best keto device ever:

Anova Sous Vide immersion circulator. perfect, easy, restaurant-quality food every time at a fraction of the cost.
https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1479609493&sr=1-1&keywords=anova+sous+vide

You can also sous vide the ribs using this amazingribs.com recipe and finish on the grill. Gets you about 90% of the way there for much less investment. Plus you can use it for steak, roasts, chicken, or anything else.

So, after hours spent on internet I decided to get myself a 28 quart insulated cooler for my new Anova. I didn't expect it to have "can space" on top but it's a perfect fit. Right now I have 12 New York strip cooking in there for 2.5h.

links

cooler : https://www.amazon.ca/gp/product/B000MQ63C6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
cooker : https://www.amazon.ca/gp/product/B00UKPBXM4/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

note : prices are CDN $

There has been only one other time the 900W WiFi version has been this low on Amazon; last Black Friday.. In the last 6 months, the lowest price is $150 and the average price is $183.86. The 800W Bluetooth only version can be regularly found for around $130 on Amazon though with an average price of $141.10.

Also, for us Canucks, the Joule isn't available in Canada (yet), while the Anova can be found on Amazon.ca.

I use the Anova Culinary Sous Vide Precision Cooker WIFI http://amzn.to/2CpjW6A . That and a pot of water and you are good to go.

My picking my favorite Nomad is like picking a favorite child. That said, lately is has been a tie between the Fin de los Mundos. Esteli Lot 8613, and the Martial Law.

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.

Uarter Sous Vide Bags Kit For Anova and Joule Cookers, 15 Reusable BPA Free Food Vacuum Sealer Bags, 1 Hand Pump and 2 Sealing Clip and 2 Sous Vide Bag Clip, Easy to Use, Practical for Food Storage https://www.amazon.com/dp/B06XC8GNNY/ref=cm_sw_r_cp_api_i_3bi4CbZB3KG58

Haven’t tried them but we have been looking into this as well

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_su04CbZ7NHM2A

I use that lid, no need for refilling the water. I invested in that a few months ago along with the container and it has made my life so much easier for sous vide. When I'm not using it as a water bath it also doubles as a great brining/marinating vessel.

I got this one and it is great!

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount)

https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_i_lOUQDbP7ZKZEX

You need this one for the anova:

https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B071L6PRY8

I got the hinged version for $11. No cutting and no removing the whole cooker with the lid.

https://www.amazon.com/gp/product/B071L6PRY8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

You are going to want the neoprene sleeve.

Yep. That's the same one have. I also got a neoprene cover for a bit of insulation and to feel a bit more safe using it on a countertop for higher temp/long cooks.

https://www.amazon.com/gp/product/B073VKN7TM/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

The instant pot 800W immersion circulator is also on sale for prime day, $54.99. Link

Instant Pot Accu Slim Sous Vide Immersion Circulator https://www.amazon.com/dp/B07898VZN9/ref=cm_sw_r_cp_apa_i_wOF1DbH56VQB9

I got one of these sous vide racks from Amazon, it has a cross bar that holds the bags down (from 1 to 6 spaced bags).

It also works great to hold bags vertically with liquids in them in the freezer so an external vac sealer can handle liquids. ;)

This Sous Vide is the most expensive item on my list. It's a pipe dream; I just put it on there for funsies, and maybe someday I'll buy it! My parents have one and gave my sister one and we've made some amazing stuff in there; honey-roasted carrots, ice cream, and I've heard them rave about the meat from there. I desperately want to try it! And I would totally be okay with never having it, lol. I don't want it anytime soon, either, I don't have the space for it.

This contest isn't for the most expensive item, is it? Because if it is, I'll put an expensive item that's actually reasonable haha.

Lucy in the Sky with Diamonds <3

that's what I do to reheat ribs. You can actually cook things that way but the machines are quite expensive. I'm waiting for the price to come down.

http://www.amazon.com/Sous-Vide-Supreme-SVK-00001-Water/dp/B003AYZIB4

Sous vide and vaccuum

I have one of these and love it. Tried a few other things, this has worked the best. Holds the for tight, allows water to circulate. I've even used it for eggs.

LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

I don’t have lipavi’s plastic rack and I don’t see one on amazon so keep that in mind. I do have their metal one below and I also had a plastic one, that I’ll link below, first. While the plastic one is ok and does work, the metal uprights fall out much more easily now, than when I first got it, than the lipavi version and the all metal rack is definitely heavier without having to use the stainless steel bolts and nuts that I bought mostly for bag weights in case I ever needed them.

Like I said, I don’t have experience with a plastic lipavi but after my experience with the two I do own, I’d definitely go all metal if I were in need of a third rack set. Just make sure your container is tall enough because that lipavi is too tall to fit in my smaller sized Coleman stacker cooler with the end uprights vertical.

Edit: I just looked up the plastic one that you mentioned, weirdly it doesn’t show up under the lipavi main product page. The plastic ones are smaller than their metal cousins with the same number for some odd reason. I’d still go metal with looking at how the uprights fit into the base on their plastic ones.

EVERIE Weight-Added Sous Vide... https://www.amazon.com/dp/B07CLJJSSV


LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

The Anova

I have a Anova immersion cooker. It is my go to way to cook venison, beef, pork, and veggies


https://www.amazon.com/dp/B00UKPBXM4/ref

hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.

Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.

Anova is a great company as is Joule

https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI

Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.

You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4


https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC

End of the day you are just heating up water in a container also make sure you grab a container and a lid

Let me know if you need links to that as well.

Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.

Actually

Obviously not all of them do, but check out the reviews for this one on Amazon

Anova Culinary Sous Vide Precision Cooker | Bluetooth | 800W | Anova App Included https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_i_VOmnDb4KZ662E

Even if they did walk it back, several people at that company thought it was a great idea to integrate FB. No thanks.

I get that you had a bad experience with a Gourmia, I've seen you post about it on here a couple times, but as this post attests, units from any manufacturer can go bad. If you compare:

Anova: $125, 800W, 4.2 stars, 84% 3-5 star rating

Gourmia: $70, 1200W, 3.9 stars, 75% 3-5 star rating

Those numbers hardly indicate that either product is junk, nor do your experience or OP's, necessarily. Just wanted to point this out since aggrieved consumers tend to be loud while the contented majority stay quiet.

CC: /r/hailcorporate /r/shills

wow it looked so cheap.... but then i check on amazon canada T.T

the container is $33
lid is a nutty 50$
and the anova is 160+35 shipping
so it's a total of $278 :(

Buy a vacuum sealer. Here's the model I have.

You can buy the big bulk "we got 14 kids" packages, then vacuum seal and freeze them in meal-size portions. Throw a bit of marinade in the bag with the pork chops or whatever, then your meal prep can be taking a bag from the freezer and letting it thaw in the fridge overnight.

If you want to get real fancy, get a sous vide machine and the vacuum sealed bags can go from your freezer straight to the water bath.

I tried using an electric bucket heater to assist boiling 6 gallons on my electric stovetop, but wasn't able to get quite enough juice to get a heavy rolling boil. YMMV depending on your stovetop power and boil volume and other such parameters, obviously. But I'd imagine with a temp controller hooked up it'd work well for mash temps, probably even on it's own without the stove power.


That said, what I did after the bucket heater failed to hit a rolling boil was buy one of these purpose-built Hot Rods. I got the 1500w stainless element + cable and plug from them, and paid the labor charge they offer to put it all together for me. Works great, boiling 6+ gallons in combo with my stovetop in under an hour.


For the mashing end, what I recently did for my mash that worked really well was to use a Sous Vide cooker (like this one) in place of my Hot Rod. A Sous Vide cooker is basically a heating element + temp control + water circulator all in one. It's meant to be used for precision temperature cooking of food immersed in water in vacuum-sealed bags...so it seemed like a perfect fit for a mash. And it really was! I do BIAB, so the grain stayed separated from the Sous Vide device to not clog the circulator. In my open-topped kettle I was able to maintain a mash temp of 151.5 degrees +/- 1 degree for the full 60 minute mash. And the bonus is I can still use it for it's intended food cooking purpose!

Immersion circulators have become increasingly affordable in recent years, and can hold highly stable temperatures by means of a controlled water bath. I use a pair of Anova models, and have been quite satisfied thus far. They have occasional sales that drop the price for that particular model down to around $100. There are a number of similar products presently on the market.

Look into "Sous Vide" cooking.

I'm using the Anova Precision Cooker. I'd also recommend looking at the Joule by Chef Steps

A good all around primer: http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

The sub: /r/sousvide/

Immersion Circulators:

Joule: https://www.chefsteps.com/joule

Sansaire: https://www.amazon.com/Sansaire-Sous-Immersion-Circulator-Black/dp/B00KSFAB74

Annova: https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1497475365&sr=1-3&keywords=Anova

$109 on amazon right now...https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1496426695&sr=1-3&keywords=anova+sous+vide

Still live for the BT version for $99.

https://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4

Hey, since you've been so involved with this I thought I would update you.

So I've discovered you can decarb weed with a sous vide, which is essentially keeping water at a precise temperature and putting a vacuum sealed bag with what you're "cooking" in the water.

In this case just at the temperature for decarbing, The THCA in cannabis begins to decarboxylate at approximately 220 degrees Fahrenheit, for about an hour or two.

Different things have said different times, but I can get 80-100% decarb with it. At that point I can cook it into a butter and get some good butter. That can be done on a stove.

A camping stove. Now the important part about that, is that there's an oven you can get that works with camping stoves. (Linked at the bottom) Sous vide, because it's vacuum sealed, has little to no smell, so the only part I would have to do at home shouldn't smell, and no electricity required for the rest!


Camping Stove Oven
Sous Vide Device

This: https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

The bluetooth capabilities aren't so important to me, it was just on-sale when I had a bunch of BB Reward Zone points to redeem before why expired. What I like is it's compact, and self contained.

I think it was this one

I have a Anova sous vide machine and it is great and it is 30 bucks cheaper then the joule and does the exact same thing. I highly suggest it, I use it with a 5 gallon bucket and it works great.

You use an immersion circulator. (Some people just call it a sous vide, but "sous vide" in French literally means "under vacuum", because typically you vacuum seal the food before it goes in the water.) This is the one I have: https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=dp_ob_title_kitchen and this is a popular one that came out recently: https://www.chefsteps.com/joule

Anova

y algo asi? https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4/ref=sr_1_5?ie=UTF8&qid=1527601165&sr=8-5&keywords=sousvide ? tiene el tamañao de un termo

I use the Anova with bluetooth. Although I do not use the bluetooth function...

http://www.amazon.com/gp/product/B00UKPBXM4/ref=pd_luc_rh_bia_02_02_t_img_lh?ie=UTF8&psc=1

I usually buy 1" thick steaks, sous vide for about 60-90 min at 59* with thyme in the bag. Then I heavily season with Kosher salt and black pepper. After seasoning, I sear both sides in a cast iron skillet with black or white truffle butter for 3 min and also try to sear the edges as much as possible. I have had great results with this process.

I'd ask for a piece of exercise equipment second hand is usually pretty cheap. Or maybe ask for something that will allow you to cook something healthy for yourself easily. I've had my eye on this lately http://www.amazon.com/gp/aw/d/B00UKPBXM4/ref=mp_s_a_1_1?qid=1450105470&sr=8-1&pi=SY200_QL40&keywords=suvee+cooker&dpPl=1&dpID=31qzlpLHQcL&ref=plSrch

I bought an Anova Sous Vide and it has been a game changer for my weekly meal prep. It is set it, through whatever meat you want to cook and walk away. You can cook a weeks worth of meat and leave it in the fridge and pull it as you need.

For meal ideas you can check out r/sousvide

You don't even need an instant pot... Any stock pot works great.
Anova Culinary Sous Vide Precision Cooker WIFI, Immersion Circulator (2nd Gen), 900 Watts, Black https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_I30gAbWQQVXDM

Yeah I actually bought a different sous vide with the Instant Pot because it was on sale but i'm returning it tomorrow.

I'll probably end up getting the new Anova with WiFi at some point as the only complaint with sous vide in the instant pot is the space (You can't do giant roasts like you can with the Anova where you don't have to worry about the container size).

But as a starter, or if it's just smaller stuff you're cooking, the Instant Pot Ultra is absolutely great for Sous Vide.

To expand on /u/barchueetadonai's reply, Kenji Lopez-Alt writes recipes tested via scientific method. His recipes are available on www.seriouseats.com or in his book The Food Lab.

Also, invest in a basic slow cooker. Start it before work and you'll come home to pot roast, pulled pork, buffalo chicken, meatballs, pretty much anything.

And lastly, the sous vide cooker. Check out /r/sousvide, but you can make anything from steaks to lamb to duck. But most importantly, long cooks will leave the toughest cuts of beef or pork tender and juicy.

Yessir.

Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth | 900W | Anova App Included https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_apa_i_2XoWDb5WDTB60

This us the one I have. But you can get them for far cheaper. A friend got one for like $50 and it works as well as mine. Just doesn't have the wireless abilities.

> Every price listed as marked down on prime day is falsely inflated

This is certainly true for some "deals". However, the normal price for this product is not $140 to $150. It has been on sale in the last 6 months for about $170, but $129 is the lowest price since Black Friday.

I think using a price tracking site like camelcamelcamel.com is warranted before buying anything.

It looks like the Instant Pot Circulator:

Instant Pot Accu SV800 Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_yg7CAbZRJQ9R3

Can't tell if this is a copy or a debrand.

I can tell you that I have a Monoprice Strata (paid $50) and an Anova (paid $100) which look very similar and I do not regret either purchases at their price points. But between the two, I would still recommend the Anova.

I bought the InstantPot version when it was on sale for $80. https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_sms_awdb_wczYzbY07Z7P0

I have to push the buttons with my meat fingers, instead of fancy bluefi, but I feel like one of the whole benefits of sous vide is that the entire "instructions" consist of two numbers.

I'm definitely not trying to shit on anyone's parade; if the Anova were really that much better, I might give my version to one of my converted friends, and upgrade myself.

Reviews are good:

https://reviewmeta.com/amazon/B01L7TOZN0

I'd say go for it.

it's great for delicate cuts of meat. Choice or higher grade cuts of beef, and fish fillets. You can also make some awesome custard deserts, like pot de creme, flan, or cheesecake. It's similar to cooking with a crock pot, you cook low and slow and the water circulates all around the contents within your bag giving you nice, even, repeatable results. Also since the bath water doesn't come into contact with your food you can get very concentrated flavors without washing away of your seasonings like you would if you were to boil or braise. I've made some very delicious meals and would recommend it. It's convenient if you plan your cooks ahead.

Anova just announced their new precision cooker, and it's on a pre-order sale for 35% off MSRP if you're interested.

Joule is also VERY popular and I think they have a better app, but I don't know if it's worth the price.

Lots to discuss here.
Knives: those knives look nice, but I recommend you go to a kitchen store and actually try knives before you decide. Handles are really important, and what works for one person might not work for another. You can go to WS or SLT and try knives to your heart's content.

Don't know anything about that particular cookware, but I notice there's no skillet in the set: perhaps you want to buy a skillet separately? Which is a smart move, IMO. The skillet will likely get the most use and the hardest use, so spend some money on a good one. Cuisinart MC Pro and Tramontina are almost as good as All-Clad for less money, or if you want to go top of the line get a Demeyere Proline skillet. You won't regret the investment if you want the good stuff, I promise!

Nonstick: love Vollrath, but hate the silocone handle on that skillet. A T-fal is going to last just as long for a little less money, or you can get a set of 2 All Clad cast aluminum pans for less than $60 (a great deal!).
sous vide: I have the Anova but if I had to do it over I would get the Joule all the way. Head and shoulders a better product! All the accessories? Eh. I use a big stockpot and it's worked for pretty much everything. Not sure you need a dedicated sous vide tub, and think of the storage space you'll need for it.
Coffee: my coffee maker broke 15 years ago and I've been making French press ever since. It's way better, and no coffee maker out on the counter. I have this guy after breaking a few glass ones. It's lasted for about 5 years now and going strong. Almost as good as espresso at a fraction of the work!
Immersion blender: You have to be really careful here. The cheaper ones have plastic gears and won't last. Even some of the higher-priced ones are questionable (Breville? All-Clad?). I recently bought a Bamix, the original immersion blender, Swiss made, built like a tank. Read the reviews, you'll see what I mean.

Also would get a good blender: I have a Blendtec, never regretted it.

Electric pressure cooker: TBH I would get a stovetop. They're better quality (Kuhn Rikon or Fissler all they way) and so much more pleasurable to use.

I love that you want the good quality stuff! Good tools make all the difference in the kitchen. You don't have to go top of the line on everything but what I've mentioned here I've found have made my life so much easier. Have you considered a vacuum sealer? It's the dark horse kitchen appliance that I never would have thought I needed, but I got it when I got the sous vide and it has saved hundreds if not thousands in less wasted food.

Have fun stocking your new kitchen!

Sous vide mini balls..quick and easy.
https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_5?rps=1&ie=UTF8&qid=1511406475&sr=8-5&keywords=sous+vide+balls&refinements=p_85%3A2470955011

$15

I have the 18 quart version of https://www.amazon.com/LIPAVI-Container-C10-Gallon-Quarts/dp/B014U56Z4U/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511842348&sr=1-4&keywords=sous+vide+container

and it works great. I also bought the small "ping pong balls" to use instead of a lid: https://www.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_6?ie=UTF8&qid=1511842412&sr=8-6&keywords=sous+vide+balls

I like the balls over the lid, because since I'm usually using some sort of vacuum bag or ziploc that's bigger than what I'm cooking, they help keep it centered in the container, and not drifting towards one edge (if you use the excess plastic as kind of a fin/sail sticking above the plastic balls.)

I have an Anova WiFi and have been very pleased with it. Even if you don't use the WiFi part of it, this model has higher wattage, so the water bath will come to temperature more quickly.

I don't have a specialized cooking container. Instead, I use a small cooler with a hinged lid (and shut the lid afterwards so my cats don't try to drink out of it) and keep the same water for a few uses/days.

I use a FoodSaver vacuum-sealer and season & freeze most of my steaks, chicken, and pork. It's quite convenient to pull one out of the freezer and plop it in the sous-vide.

I also got these two things to go with my sous-vide cooler setup:

https://www.amazon.com/gp/product/B06XW33XDY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0170WHIHI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

12 quart rubbermaid with a lid like this
EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_CczrDb26H558C

I have both a center mount and a corner mount models from this vendor.
I prefer the corner mount because you can lift it up and spin it around for full access to the container.
Use the BT Precision Cooker.

https://www.amazon.com/gp/product/B071L6PRY8/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/aw/d/B071L6PRY8/ref=pd_aw_fbt_328_img_2?ie=UTF8&psc=1&refRID=9WSZDY8TYCK61ZQSVW6A

Most of the time you can close the lid on the edge of the bag.

We originally bought almost this exact setup. Eventually we added a container sleeve, too. We've been really happy with it (the Sous Vide doesn't seem to need to work nearly as much to keep the water at temp). There are a number of different companies that make them but we ordered this one (https://www.amazon.com/dp/B073VKN7TM) about 3 months ago and love it. Not only does it keep the water at temp but it also helps protect you counters without needing a trivet. :-D

Edit: just saw someone else already mentioned it below.

https://www.amazon.com/EVERIE-Silicone-Compatible-Cambro-Container/dp/B07689J54B?ref_=ast_bbp_dp


cambro’s are universal and 12 and 18 quarts have the same diameter

You know, when my buddy (who's a HUGE Instant Pot guy) told me that Instant Pot was going to be making a sous vide I was picturing a pressure cooker that could somehow heat and circulate water while looking exactly like the Instant Pot I have at home.

Only when I googled it did it occur to me that was kind of a stupid thought...

How do you like the Instant Pot version? Does it feel sturdy, well-built, and is it easy to use?

I've had good luck using the Instant Pot version.

I also use it for cooking as well. Some of the best roasts I've made was with it.

I have one of these, and I love it. Easy to use and the temp is dead on. As to clean-up, it only gets put into fresh water, so there really isn't any. Just drain and let dry.

I cooked it first sous vide (low heat in water bath in a plastic bag using my sous vide machine circulator) to get the steak up to medium rare. After I patted the steak dry, I seared it on the pan. The sous vide helps make the meat more tender and removed the guess work that comes when searing a steak raw.

This is my sous vide: https://www.amazon.com/dp/B07C7PW3PC/ref=cm_sw_r_cp_apa_i_m7KIDbG1Q6D5Z

Looks like Amazon also has it for $64 https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_3?ie=UTF8&qid=1542982843&sr=8-3&keywords=anova+nano

I use this:
Stainless Steel Sous Vide Rack with Adjustable No-Float Top Bar for Most 12qt Containers https://www.amazon.com/dp/B07DFLZPC3/ref=cm_sw_r_cp_apa_i_niOTCbHN4Y4NS
The top bar keeps stuff from floating up

I have the same setup. Except I got the lid for the Nano, not the Joule.

Picked up this rack & heat mat, too.

Sous Vide cooker

http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_5?ie=UTF8&qid=1411589907&sr=8-5&keywords=sous+vide

These guys supposedly go up to 210F, unsure of how big they actually are though.

Sous Vide Supreme $299

Sous Vide Supreme 10 Liter $399

I've done some soldering but not much. I have been eyeing up this - http://www.amazon.com/SousVide-Supreme-SVS-10LS-Water-10-L/dp/B003AYZIB4

I've only used mine a handful of times so far, but it's fantastic. I really like the way chicken and salmon comes out. I haven't done red meat in it yet.
Sous Vide Supreme Water Oven, SVS10LS

I also use a sous vide.

https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1498400205&sr=1-15&keywords=sous+vide

I use this one because I can put the milk right in it with no water bath needed. Works absolutely perfect.

https://www.amazon.com/Firebird-Thermoelectric-Operation-Chiller-Refrigerator/dp/B013CTHQV6/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1498400267&sr=1-13&keywords=wine+cooler

I also use a wine cooler like this to keep my cheeses. I can fit 4-5 cheeses on 1 shelf. I try to keep the grouped with with similar cheese so they don't cross contaminate any lingering molds or flavors.

Ok, that's a start, thanks. Accoring to amazon Link! the dimensions of the bath are (WxDxH) 9.9x12.6x6.8 inches
25x32x17 centimeters.

So that would mean about 9" wide? 5" high? what about approximate depth?

I initially built my own rig, just to try it out. This one, in fact:

http://makezine.com/projects/make-25/sous-vide-immersion-cooker/

But once I decided I liked it (and on realizing that I had 120 VAC suspended above a tank of water with C-clamps...), I broke down and bought a Sous Vide Supreme oven:

http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_1

SV is getting popular, so there are new, cheaper systems appearing on the market all the time.

Setup is as follows:

• Sous Vide Supreme
  
• Weston Pro 2300

We have this guy and I sear it in a cast iron skillet for 30 secs on each side after the water bath. I have been having the same issue that searing overcooks it a bit... it even at 132F.

Thanks for the sub link, I can't believe it didn't occur to me that that would exist :)

I use 1 inch stainless steel balls

it is non reactive, and quite heavy

but the best thing I have is my lipavi rack

Anova listed here for 150$. I personally don't have this one, but there is also the Joule for 200$ as well as the Sansaire as the other commenter mentioned. They are all pretty good and will get the job done without taking up too much space.

I'll see him tomorrow so I'll ask but pretty sureeee its this one

Edit: As for the bucket.. he just uses honestly a plastic bucket most of the time

I'm extremely lazy when it comes to cooking and I hate doing dishes, so I bought this and am loving it: https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_awdb_3h3FybN6A9AEX

If you want to know more about it, Google sous vide cooking.

Unless you are a professional chef, i don't think you need to spend more than 200$ on a sous vide machine you'll maybe only use once or twice a week. One of the most common home-machines is the Anova Sous Vide Sticks and it's like 200$ with all the equipment. Just get this one and don't blow a grand on something you just need to "test out some recipes".

Everytime i need to sous vide something i just borrow the 60$ thing from my gf's parents and even this one gives good results. Some people even sous vide stuff in a cooler box and it's decent.

diciamo che con un pasto in-topic ti compri l'attrezzatura base e per un po' stai a posto.... il problema è trovare da noi ancora c'è poca scelta altrimenti con "poco" https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_4?ie=UTF8&qid=1465918205&sr=8-4&keywords=sous+vide

Sous vide plus bucket equals waterbath for 1/3 the price.

Amazon har et ret godt tilbud pt

I actually don't do much meal prep. Most of my cooking is quick single serve dishes in the microwave. Usually takes me only 10 to 20 minutes, as long as all the ingredients are already available. Note the specialty microwave equipment I mention there.

When I do prep something, I typically use glass cake pans, either 8x8 or 9x13, in the oven. I also use silicone bakeware, mostly cupcake molds. Also useful in the microwave. Very versatile.

As an example, I got a 5-pound package of a dozen boneless, skinless chicken thighs last week. As soon as I got them home, I baked them in a 9x13 pan and then put them into storage containers. I just take them out as I need them, either cold or heated up in the microwave.

I also drained off all of the juice in the pan, to save for soups. Very tasty.

I have a slow cooker I don't really use. I have considered a sous vide machine for steaks and such -- Amazon has the Anova on sale today.

Like OP I have been on the fence about giving sous vide a try. Is there a particular anova model that is a consensus recommendation?

I have found two different ones on amazon (one is 2x the price)

Anova Culinary Bluetooth Precision Cooker, Black

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black)

Another pricey option is a sous vide. I’ve been using mine strictly for C41. It takes about 45-1 hour for everything to get up to 102 degrees.

sous vide

the 2 most popular are Anova and Joules they are kinda pricey but once you get one, youll never have meat cooked off temp. some models even have bluetooth wifi so you can start the cooking while your at work. i used to SUUUUUCK at cooking chicken breast but with a suos vide machine it comes out almost as good as thigh meat.

https://www.amazon.ca/Anova-Precision-Cooker-Bluetooth-Watts/dp/B00UKPBXM4

On sale for $133 for the next 7.5 hours

This is the one I’ve been using for 3 years...👍

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4

Why don't you get a cheap [sous vide machine?](Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_aIvEzbEEGKP59)

It's essentially what you're looking to do, and the machine will make your life easier by letting you know that you're in the right temperature range.

Assuming you're talking about this one

If you check CamelCamelCamel, that item has dropped below $100 a few times before, so this isn't really a crazy deal.

Should just be this one.

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

Would it really be alright to leave it unattended? This is what I think of when I think Sous Vide, wouldn't the water boil away?

you can, but you're right it's just a hassle. before i got my anova i used to use a lobster pot and a candy thermometer and just tinker with the flame until it maintained a certain temperature.

i'm sure there are tons of videos online about doing sous vide without any special equipment.

it does take about twice as long to get to the meat to desired temperature without the water-circulation, however.

by the way anyone interested the anova sous vide thingy is great and costs way less than gaben's

Which one would you recommend if I want to cook chicken in bulk?

something like this

https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1542819661&sr=1-8&keywords=Sous+vide

or this

https://www.amazon.com/Gourmia-GSV550-Digital-Temperature-controls/dp/B018CZD4O8/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1542819661&sr=1-16&keywords=Sous+vide

• A basic pressure cooker (stainless steel stove top)
  
• A good knife
  
• Cast iron pan
  
• Dutch Oven
  
• Sous Vide

Get an immersion cooker. This is the one I have. It's damn near fool proof for steak or chicken or hamburgers. Season the meat, put it in a zip lock bag, drop it in water for 2-3 hours and your desired temp. Then toss it in a cast iron skillet for ~30 seconds each side to sear it and enjoy. The only downside is that it does take a while longer than cooking on a grill or stove top would, but man it's incredibly easy and doesn't require any interaction while it's in the sous vide so you can put it on and go watch endgame then come back to a perfect medium rare cooked steak that you only have to drop in a skillet for a minute to finish.

Get you a sous vide wand, set it to the temp you want it, and enjoy.

This is the one we have. My husband is pretty much a master chef with it now. https://smile.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4

ah i see thanks for reply! do you season it before putting in the bag?

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4
is this one a good model of it to get?

there's a bluetooth version and now i'm REALLY interested. we usually eat 20-30 minutes after arriving home from work and because of other things to do, i don't always have an hour to wait for my food to cook. but if one of us can say 'cook now!' when we leave work...hmmmmmm....

The annova is currently $100 on Amazon

Edit: here's the link to the one I bought: https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1494436147&sr=1-3&keywords=sous+vide it seems to be the most popular one. I'm sure there are other products that're a better value but I was kind of impulsive and just wanted to finally have one. :)

115 isn't bad for showers, you aren't being submerged in the water for long term. Cells start to die around 106 degrees when you start dehydrating. Just a quick google search so I don't seem like I'm talking out my ass

But when I was talking getting steak to medium rare I was talking about Sous Vide Cooking, which you effectively shrink wrap food and put it in preheated water and it effectively can't over cook. So if you want a medium rare steak, you have a water bath set to around 125-130 degrees (Anova sous vide heater from amazon) . Bag up your steak with spices/whatever you want. Toss is it in the water for 1-4 hours, and it'll come out medium rare all the way through. Sear both sides of it for Maillard effect/flavors, and enjoy a perfect steak.

Cooking on a grill gets you medium rare a lot faster (5-7 minutes a side depending on thickness) but you are working with the center of the steak being 125-130 degrees when done, while the gradient of the steak from center to outside is much more done than the inside since you are effectively scorching the outside with 400 degrees + temperature.

The funny stick looking thing I refer to is one of these. My immersion blender sees a lot of time making homemade ranch dipping sauce.

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

these

---

Never forget to smile again | ^^i'm ^^a ^^friendly bot

First, get one of these. Then sear in a cast iron pan.

Or replace step one with the reverse sear method.

Sous Vide's are cheap

i see this...

http://www.surlatable.com/product/PRO-1541135/Sansaire+Sous-Vide+Immersion+Circulator

but I've been eying this Anova bluetooth one on Amazon... :(

http://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_2?ie=UTF8&qid=1451588261&sr=8-2&keywords=Sansaire+Sous-Vide+Immersion+Circulator

I'm not sure exactly what you're looking for per se, but if you want to keep something at a steady temperature an immersion circulator does that. It's rather pricey, but it keeps the temperature consistent.

>What does your unit look like? I need something size efficient.

I have the Anova WiFi Precision Cooker. It's pretty small and doesn't need that much space.

Amazon

I wanted Chef Step's Joule, but it doesn't ship outside the US.

I use an Anova sous vide that I got on Amazon. I keep my chemicals in brown glass jars and the sous vide keeps them within +/_ .10 degrees. It's a rather expensive gadget, but since the chemicals never contact the water and you cook with it in vacuum sealed bags, you can use the warmer to cook dinner with too!

No peanut or Canola oil on keto - Both high in poly unsaturated fats and bad for keto.

Want a real bomb steak? Use the reverse sear method and it'll be perfect every time. Use Avocado oil or Ghee, as your frying oil. Coconut oil is the other go-to oil in keto, but the smoke point is too low to use for steak.

Wanna up your steak game even more? Invest in a Sous Vide cooker like the Anova, vacuum sealed with some thyme, rosemary, sea salt, and pepper. Then use a Bernzomatic Propane torch to put a better sear on it than you've got in your pic.

I’ve used my sous vide cooker (Anova brand) for moths at a time. Just need to top up water levels when I start to hear it getting low.

Instant Pot != Sous Vide Machine.

But seriously, grab a sous vide whale dick, and use it with your instant pot. I can make great sides in the IP, and pull a bag from my sous video bath and sear it in 90 seconds, and serve dinner in under 4 minutes.

I bought an all in one (this one specifically primarily so I could see if I liked the sous vide thing before I invested in a decent set up. It's convenient, compact and easy to use, and it works, but fairly limited it only has room for a couple decent size steaks. At some point in the near future I'll be upgrading to an immersion cooker.

looks like you can get a whole water oven for $99.
http://www.amazon.com/dp/B018CZD4O8?psc=1

Here ya go!

Only used it once, but it worked like a charm!

> https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_I30gAbWQQVXDM

"Add to list" (or maybe not too late to get on Xmas wishlist....)

This one: https://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B01HHWSV1S/ref=sr_1_1?s=prime-day&psr=PDAY&ie=UTF8&qid=1499786106&sr=1-1&keywords=sous%2Bvide&th=1&psc=1

The WiFi Bluetooth one is normally $200ish, I'd considered buying at $180 before, but didn't see the value in the WiFi part of it. So the $150 you posted I'd probably buy if I saw it hit $100. Thanks,

Joule or Anova WiFi, keep in mind Joule can only be used with a phone or other WiFi device that supports the app - but its ease of use can't be beaten.

Anova Nano might also be a good option but I've heard mixed reviews. I personally use the Anova WiFi and couldn't be more satisfied.

Anova WiFi (I bought mine for $119): https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_3?ie=UTF8&qid=1550594863&sr=8-3&keywords=anova+wifi

Joule: https://www.amazon.com/ChefSteps-Joule-Sous-Watts-White/dp/B0727R431B/ref=sr_1_1_sspa?ie=UTF8&qid=1550594863&sr=8-1-spons&keywords=anova+wifi&psc=1

Edit: updated with Amazon links

Thanks, that's good to know. I'll put this thing on my Amazon wish list: https://www.amazon.com/Anova-Precision-Cooker-WIFI-Watts/dp/B01HHWSV1S/ref=pd_cart_wl_2_3?_encoding=UTF8&refRID=GV0X6QSRBDV9PR0CQV8C&th=1

Just a matter of hinting to the wife :)

I guess using a doubler boiler could be called a sous vide method, but more specifically, I have one of these that I want to use for infusion.

we put this one on our registry (not too pricey) plus we got a bunch of le creuset for xmas from our moms to use it with. one of the groomsmen bought it for us yay! i think you can do lots of different things with a sous vide, including fish (not sure about veggies).

These flashlights are awesome: https://www.amazon.com/gp/product/B06Y1VZR6J/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

​

Have you heard of sous vide? https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1542952053&sr=1-1-spons&keywords=sous+vide&psc=1

​

This is the world's coolest drill: https://www.amazon.com/gp/product/B015XBO2E0/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

​

This dash cam is a great deal for the price: https://www.amazon.com/gp/product/B0742DD36K/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

​

It's on Amazon. The 900W Wifi+Bluetoothis $99 off $199.

Business Costco is Costco geared towards businesses. Their bulk meat comes in 50lbs or more. A LOT of stuff is individually packaged items which makes it easier to take on the go. I have one about 20 mins from my house but they may not be everywhere.

As for the sous vide. I have one made by Anova.

Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth | 900W | Anova App Included https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_apa_i_wEh1Cb9SQZQMV

There are other ones that work fine but I really like the WiFi, as I can turn it on while at work, come home and it's ready. I love this thing.

I got the food Saver vacuum sealer from Costco and it's paid for itself in the amount of food it's saved me.

But for the sous vide you can use a zip lock bag or they even have reusable bags that you can wash out the inside. You put that in a stock pot or heat safe water container you have laying around.

I hope this helps!

https://www.amazon.com/dp/B01HHWSV1S
for 129.99

Astroturfing is a marketing technique. You have a 2 year old reddit account with no activity before today, and all of your activity is links to this campaign. So essentially you look like you're trying to market this.


As for other options, there are several. Something like this would be my recommendation, because it's a lot more space-friendly than the one you linked, and is a lot less expensive. All you need for sous vide is a way to control water temperature. That's it. If you really wanted to, you could cook ghetto sous vide with a crock pot and a ziploc bag.

+1 that a good steak doesn't need sauce. Imo it ruins it and only poor cuts or poorly cooked steaks need sauce at all.

+1 on the sous vide. The results are amazing and it's so effortless. There's even this little gem that hooks up to your wifi and can be controlled by alexa or on the go. It's pretty hard to not get it perfect with this.
A nice sear on the grill, a pan, or a blowtorch with sear tip and you're at top quality cooked steak.

I have this guy. I usually used a large crock pot container as the water bath so I didn't have to buy a large special tub. Even that was a bit tight to work in if I had two big steaks in there. I didn't really feel like the water had enough room to circulate. But I don't like the device enough to want to buy a special tub to do water baths in.

You want to use a transformer rated at 1,000 voltamperes or 1KVA. DO NOT USE those travel converters. They are to be used ONLY on heating only appliances. Like older waffle irons, clothing irons, hair dryers and the like. They produce a poor waveform of current and can damage anything with electronics in it. Like your product. But as you can see from the link, they run about US$100. So unless your have other items you also want to run at 120VAC, it is probably cheaper to buy a new heater in country. For instance in the 1980's I moved for 2 years to England. I bought about 3 transformers, but I brought a number of my US appliances with me.

The only other problem is that they use 50Hz instead of 60Hz. So I also had a frequency converter. I am an electrical engineer and I built that myself. I used it to run my computer monitors and turntable. Both of which would not work correctly on 50Hz, even with the right voltage.

Also what voltage was it rated for? Your product details (click on answered questions, search: voltage) said you could order 120 or 220.

edit: Most modern electronics will work on either 50 or 60Hz without problems. I had old school electronics.

The shills are out in force this holiday season. Do not order using that link. Just use this non-referrer link and don't feed the rats.

https://www.amazon.com/gp/product/B01HHWSV1S/

It's the Instant Pot branded Sous Vide circulator machine. Just a different brand name cooking thing. (technical term!)
This is it https://www.amazon.ca/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

I got the Instant Pot Sous Vide, for Christmas. There's no wifi or blue tooth but it gets the job done. I've downloaded the Joules app, for time / temp and use the visual doneness to show my parents / in-laws how the food will turn out.

https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

If you have any wall space left, a basic wire-frame storage shelf can add a lot of pantry space. Something like this.

I would highly suggest a slow cooker and visit /r/slowcooking. Due to small space, slow cookers offer you a one pot solution and the recipes essentially cook themselves.

If you're a bit more adventurous, try an Instant Pot. They also sell a Sous Vide attachment for the pot, making it dual use.

If you're meal prepping, you should be able to go shopping for all of the items you need for that session in one go, with very little left overs. Make sure you're planning out the quantities needed before you go to the store.

Have you considered an Instant Pot Water Circulator?

After my Sansaire broke out of warranty I order this one. Takes a bit longer to heat up but it gets the job done.

Instant Pot Accu LS-SV02A Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.ca/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_PWA7yb0VKHM9V

that'll do it then.

There have been a bunch of pileups unfortunately. I have my feelings that I'll largely keep reserved for now, but I'd bet it's a lot of people who either don't have proper equipment (tires) for snow or don't respect the conditions. It's really sad.

here it is I don't know tons about it. I've got an anova that I adore. I also had a gift card I used at one point to get a searzall that's really fun

I've been using this one for two years and it's done me great.

https://www.amazon.com/dp/B01L7TOZN0/ref=cm_sw_r_sms_c_api_i_oHtjDbZZG2C8C

I was considering one of these in a large pot of water.

Upgraded NutriChef Sous Vide Cooker - 2017 Ultra-quiet 1200 Watt Thermal Immersion Circulator, Accurate Time / Temperature Digital LCD Display, Stainless Steel - Use with Ziplock Bags - PKPC120BK https://www.amazon.com/dp/B01L7TOZN0/ref=cm_sw_r_cp_apa_i_GjaECb6BC1MX5

Amazon is down to $150 for white.

https://smile.amazon.com/dp/B01M8MMLBI/?tag=slickdeals&ascsubtag=a83b5d4ed12911e79ffa7276c69fe3700INT

A lot of people seem to prefer the Joule. Which, by comparison, is better in almost every way (particularly size and power)... I personally think leaving off physical controls was a serious mistake, but that's apparently a pretty unpopular opinion.

I also have an Anova, and it's my first sous vide appliance too. It's definitely far from perfect, but I'm really happy with it.

The Joule is on sale on Amazon if anyone is interested in sous vide.

https://www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI

I kinda like being asked if I like making pastrami from my house.




"Have you ever wanted to make pastrami at home? Introducing Joule Sous Vide!"

http://reviewmeta.com/amazon/B01M8MMLBI?utm_source=extension&utm_content=chrome_v2.2

http://fakespot.com/product/chefsteps-cs10001-joule-sous-vide-white-stainless

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

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.

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.
  
  

But...why? I thought this was a joke post at first, but judging by your reactions it looks like you're serious.

The "vacuum bag" in this video is already reusable, I use them 20-30 times before trashing. Do you not? Did you think they're like disposable ziplocs?

What's the point of putting the steak in the silicon bag? Once the sous vide process is done you'll have juice in both bags, so you'll have to wash both, negating any environmental benefit from the whole process.


What am I missing here?

My mom got me something like this but an electric pump.

Uarter Sous Vide Bags Kit For Anova and Joule Cookers, 15 Reusable BPA Free Food Vacuum Sealer Bags, 1 Hand Pump and 2 Sealing Clip and 2 Sous Vide Bag Clip, Easy to Use, Practical for Food Storage https://www.amazon.com/dp/B06XC8GNNY

I got some reusable vacuum bags that have a syringe port you use to vacuum the air out. They're pretty heavy duty, and I've done a 24hr chuck roast in them with no issue. Horrible pain in the ass to clean out though.

​

https://www.amazon.com/Uarter-Cookers-Reusable-Sealing-Practical/dp/B06XC8GNNY/ref=cm_cr_arp_d_product_top?ie=UTF8

​

2 issues though:

​

A: They can't be submerged up to the valve (that's what the 1 star reviews are about...water leaking in because they did that) but they come with clips.

B: You can't put liquids in with the food if you want an actually-vacuumed bag.

​

There might be a better similar product just an example of something besides a regular vacuum sealer. I would not use ziploc bags or tupperware/mason jars. You really want a vacuum + near-direct contact if you're doing meat. I wouldn't trust the safety of any food made otherwise.

https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_2?ie=UTF8&qid=1537974031&sr=8-2&keywords=sous+vide+heat+retention+balls

Chef Steps Joule. Their app is great. I can't attest to the others but I have been a fan of Chef Steps for a while.

Everything else is on Amazon: here and here.

I got a 12qt Rubbermaid and a fitted lid for just under $30! (19.99 + 9.99, free prime shipping)

Edit: I wasn't sure about 12 vs 18 and I opted for smaller and couldn't be happier. I can cook tons of stuff in it without worry.

I bought a 12 qt Rubbermaid and an everie corner lid link, and have been happy. But I used a large stock pot for s while and add perfectly fine with that.

Get the Anova then see how it works for you before buying extras.

I actually read that article earlier and it’s why I was confused. They make custom made covers for the bins that seem like an obvious improvement. But I don’t know what I don’t know.

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_7TbXBbB6C9BJ5

https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B071L6PRY8

Nice, thank you! I was looking at this one:


EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_gGvRCbTNRZQ8H

I have one and I freaking love it. The app has worked perfectly for me too. Meat comes out tender and surprisingly, the steaks are to perfect temp just as the app shows.

I purchased this and this for the lid and container. They work great. I just set it on top of a cutting board so it’s not directly on the counter top and sous vide away.

That's the one I use as well, works great.

I've also set it up with This, and This for a very smooth SV setup.

I can see how that would be costly. Luckily for me I have a restaurant supply place nearby that I grabbed one at. I have the 12 quart but I think the size is the same on the 18. Its the EVERIE Silicone Lid for Cambro Sous Vide Container 12 Qt, Fits Anova Sous Vide Cooker (Corner Mount)

It works really well keeping the steam inside and away from the unit.

Here is a link to the listing on Amazon:
https://www.amazon.com/EVERIE-Silicone-Cambro-Container-Cooker/dp/B07689J54B/ref=sr_1_9?ie=UTF8&qid=1525383894&sr=8-9&keywords=cambro+lid

I really like the ~$12 silicone lids that have come out for the popular 12qt square Cambro/Rubbermaid. There are Joule/Anova specific models, and models for side/corner mount. They seal really well (though I wouldn't rely on it for transport), make it easy to leave your circulator in place while you move your food in/out, and are only a few bucks more than the stock polyethylene lid.

For the Anova One, corner mounted, it's a perfect seal around the main body, with a roughly 1-2mm x 2cm gap on each side of the mounting bracket, which I just plugged with tiny wads of paper towel as a preventative measure. Personally not big on the yellow-green color, but function over form.

I originally had a PE lid that I cut out to fit my Anova, but it cracked this past winter when I was transporting it in the cold, possibly helped along from all the thermal cycling over the years. It wasn't a perfect seal since I just kinda hacked away to make the hole, so I just stuffed the gap with aluminum foil, which worked to keep moisture away from the Anova's vents. Now, the silicone lid looks way cleaner.

Not affiliated with them in any way, just a happy paying customer.

> I like the idea of app functionality

The Anova app is pretty well reviled. And it's not really needed. Every unit will have really simple controls on it.

I typically go searching online for a recipe and use the time/temp they recommend. But after a while you get a feel for it. Chicken breasts are 145F ffor 2 hours, steak is 130F for at least 90 minutes, and so on.

I bought the Instant Pot model and so far it's worked really well. I like that it's super easy to clean. I didn't think that would be a thing, but if a bag leaks I want to be able to clean it.

I was thinking about the IP brand since it's cheaper and slightly higher power. I've had good luck with my instant pot, so hopefully their circulator is good also.

Well for $79 it's great.

Read a bunch of reviews, ended up reading this one: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html

Which sold me on the Instant Pot which I found for less than $70: https://www.amazon.com/gp/product/B07898VZN9/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1


It's been amazing, and the price is great. It doesn't feel cheaply made, it's solid and heavy- feels like an Anova. You could definitely use it as a bludgeoning tool for indiscriminate murders. I've been using it nearly nonstop and have had nothing but perfect results every time. For food I mean. Not murders.

It is a heater that circulates water creating a more precise cooking environment. It’s my favorite way to cook damn near everything.
Wancle SVC001 Sous Vide Cooker, Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-Quiet, 850 Watts, 120V, Stain https://www.amazon.com/dp/B07BKSH4KY/ref=cm_sw_r_cp_api_i_dukACb6PYPKMY

https://www.amazon.com/Wancle-SVC001-Circulator-Temperature-Ultra-Quiet/dp/B07BKSH4KY/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1539634140&sr=1-6&keywords=sous+vide

No, but it's something I'll be getting myself. Between this and the new Lavatools Thermometers, I'll be a happy camper for a while.

Is this sub totally on the Anova train or is the Wancle SVC001 getting any love here? It's the one I got.

I love my anova nano.

Currently on sale for $64 on amazon.

>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

1. Has a chiller
   
2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)
   
   The Mellow has 2 primary negatives:
   
   
3. It's fairly expensive
   
4. It has a limited space in which to cook
   
   Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:
   
   

• Anova Nano ($100)
  
• 12-quart tub ($20)
  
• Top lid ($12)
  
• Magnets ($20)
  
  This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!
  
  Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.
  
  However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:
  
  https://www.amazon.com/Sous-Vide-Harness-Schedule-Cooking-dp-1466381280/dp/1466381280/
  
  Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!
  
  I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder:
  
  http://i.imgur.com/fZsnPTm.jpg
  
  Anyway...lol. I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.
  
  >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol
  
  I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!
  
  So there are basically 3 ways to sear:
  
  

1. Searzall torch
   
2. Cast-iron pan
   
3. Gas grill
   
   I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)
   
   I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).
   
   For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.
   
   Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:
   
   
4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
   
5. I drop the meat in the sous-vide & cook it
   
6. I sear it & then eat it
   
   Comes out perfect every time, once you nail down the formula for what you like!

I also am only able to get Bestine heptane, so it will be interesting to see the yields from this solvent as i know it's more selective. Maybe i will have to add more time and more stirring to get the best yield possible... even though iv'e read Sometimes heptane can destroy dmt , though i don't know how true that statement is.

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When you say sous vid do mean the demi water oven or could i get something like this

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https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_1_sspa?keywords=sous+Vide&qid=1569986656&s=home-garden&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFJM1EyTERCTk1CUVMmZW5jcnlwdGVkSWQ9QTAzMjMzODQxQjA1MEVNN0VQSUpLJmVuY3J5cHRlZEFkSWQ9QTAzNjI0MjIxTlFKWUdCRDBKVjdOJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

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I guess yes, considering it is able to keep the temp of water pot u choose at it desired heat. Thanks

Ahhh good point, that would be ideal. If this bad boy drops any lower in price, I'd have to pull the trigger.

For the thermostat, maybe a sous vide device would work. It's like one of these.

Hi, I have got a sous vide rack about 2 weeks ago, it really keeps my food submerged. it is free . You can find the Amazon seller--Geesta on Facebook, I don't know if they still send it for free.

https://www.amazon.com/Stainless-Steel-Adjustable-No-Float-Containers/dp/B07DFLZPC3/ref=sr_1_4?ie=UTF8&qid=1538012117&sr=8-4&keywords=sous+vide+rack

bluetooth and a wifi version

Ummm.

SO-VIDA Sous Vide Container Sleeve For The Rubbermaid 12 Quart (18 & 22 Qt Available) - Protects Your Work Surfaces and Saves You Electricity From Increased Insulation https://www.amazon.com/dp/B073VKN7TM/ref=cm_sw_r_cp_api_i_s9yaBb2FH8JF9

Just buy an Anova sous vide you can clamp to a pot. You can even sous vide them, dunk in ice bath, put them in the fridge, then sous vide them again for just 10 minutes to heat them up and still have a runny yolk.

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1457594763&sr=1-1&keywords=anova+sous+vide