Amazon has a one day sale on the Anova Wifi Sous Vide Immersion Cooker for $139.99
I am really on the fence about this. To the people who own one, or something similar, is it something you find yourself using a lot? They sound great in theory.
My bad…it is the Blue Tooth model…my head said Wifi…
I am leaning towards picking one up. I just have the feeling that someone like Hamilton Beach will come out with their own version of one of these for $39 a couple of months after I buy it.
True for fully submerged long-cooks at high temperatures. The vacuum isn’t as good, so air trapped in the bag will inflate possibly resulting in uneven cooking. Also the seal isn’t as strong as a chamber or clamp vacuum sealer, so you might get a breach.
ChefSteps uses a neat technique of using an alligator-style binder clip to the edge of the pot with a ziplock. Seems to be a good approach. I have a food saver though, so haven’t tested this technique. You can see them using it here The Best Way to Cook a Steak. Period. - YouTube
[quote=“Ron Slye”][/quote]
If you get a proper seal, yes. You can’t use a clamp-style with excessively liquid ingredients. also it helps to cuff the bag before putting the food in it to prevent getting the edge of the bag wet and preventing a good seal. See http://www.seriouseats.com/images/2015/07/20150610-sous-vide-chicken-guide-14-edit.jpg
Thanks for all the input. I decided against the unit for the time being. I have a few other things that need to take priority money wise. I think what I will do is pick up a temperature controller and rig it up to my crock pot. I can try out the technique first. Then if several months down the road a special comes around again, if I like the results, I will pick one up.
How about spending no money and just using a large stock pot and a rig to hold a remote temp probe. You can get a bit of circulation by having the flame far off center. This is how I started and had no problem cooking at temps between 120 - 160
Charlie, this version has been used for 6 to 8 hours for boned turkey breasts and other short term SV cooks. Having said that, I’m not opposed to running a stove burner on low for a long period of time but have never had the need to do that…
Missed this the first time through. I’ve had some version of sous vide cooker for nearly a decade now (when the first Sous Vide Supreme came out) and I wouldn’t want to be without one.
I don’t use it all the time but at least several times a month.
The first item linked will be too small to fit any product in once you’ve got the Anova inside. The second item linked would work well for small cooks. I use the larger 6.5 gallon Cambro, which is overkill for a small cook but necessary when preparing large items or multiples for a dinner party. I have also insulated all four sides (including the lid with a cutout for the Anova) to cut down on the wasted energy during long cooks.