NYT Sous Vide devices comparison review

Good review. When people ask me what to get, I generally recommend the Joule as it is the smallest option. I have the original Anova, which has the strong heating element. But, it is big.

I have the original Anova as well, and am contemplating the Joule to add to the arsenal.

We have both the Joule and the Anova. While the Joule is smaller, it bugs me because I can’t just walk over and turn it on or adjust the temp without using my phone.

I’ve got the Sansaire and Anova original and the smaller size of the Anova makes it much more useful.

This thread finally motivated me and I Amazoned an Anova.

Did a 20 oz. Flannery 60 day ribeye with a touch of butter and rosemary and a 20 ounce local grassfed ribeye also with a touch of butter and rosemary. (We don’t use salt.)

I’ve had both before.

Cooked at 128 degrees for about 6 hours, then flash seared.

The grass fed benefited more, having great consistency and more fun mouth feel than usual for this purveyor. The two women eaters preferred this steak.

The Flannery was quite sublime, and was judged by the two men as better.

Next time, maybe 125 degrees.

I will happily keep at this, so thank you for the thread.

Friday is sous vide corned beef vs. ‘crock pot’ as a control.