I have the insta-pot version. I think I went with it because of price and reviews. I like it, I use it a lot, and it's never failed me.
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Thanks for that information; very helpful. We do have a vacuum sealer (older FoodSaver like yours) and do buy meat in bulk at Costco, etc. With the two of us, I have been packaging it in twos for the most part, but could easily go to doing singles.As someone who has been touting the sous vide bandwagon for many years now I've got some things to add based on my experience.
I've tried several offerings and the current Anova offering is my favorite for what you get versus what you pay. You mentioned buy one cry once and I would say that you will want to get the WiFi version. You may not use it right away but if you don't get a device that has it you'll likely wish you had at some point.
I use the WiFi on my quite frequently. One cool way I use this is frozen steaks, chops, whatever in conjunction with a garage sale cooler I bought. I used a bandsaw to saw the lid in half and then a hole saw the size of the precision cooker and the end result is a container that not only doesn't let heat out when cooking but also keeps things cold which opens up options. More details later.
I buy in bulk when on sale and then vacuum seal them individually for freezing. If I know that we're going to want steaks for instance for dinner I will take them out of the freezer, place them in my modified cooler (I have one smaller one for a couple of steaks and then one larger that can fit a brisket, crab legs, etc.) and fill it with ice tot he top. I then top off with water and let it sit on the counter all day. About 2 hours before the time we will be eating I can open the Anova app on my phone and with a couple of quick taps set the temp to 130deg. It will thaw the ice first and then bring the water up to temp cooking the steak. When I get home all I have to do is heat up a skillet or whatever method I want to use for searing it before sitting down to eat. This use case alone is priceless and there's really no other way to do this and have the perfect results it offers along with the flexibility for a busy lifestyle.
You'll want a decent vacuum sealer if you don't yet have one. You can get by with simply lowering a Ziploc bag into water with the meat in it and zipping it up once the air has escaped but a vacuum sealer is ideal. I've got an ancient Food Saver that I think I paid $50ish for that has fit the bill fine. I'm tempted to upgrade but, if it ain't broke....
I will add more later but there's SO many uses for these things. Done properly, something even as simple as a hard boiled egg done properly can completely change the experience. It can be as useful as you want it to be. Like most tools in the toolbox, it's nice to have options when you need them but knowing how to use them properly for each case is important to a positive experience.
Very interesting approach. It certainly provides food for thought. Thanks.I've been using this method for quite a while and love it. The immersion circulators all work well and can be used with lots of different container types, including a cooler. I have one from KitchenFun and a SousVide Supreme coutertop version.
For big group cooks, I use a 145 yeti with a
With this setup, I've done 10 packer briskets, up to 20 racks of baby backs, or up to 15 pork butts at once. All of it gets finished on a grill or oven for service. It's like cheating. Short video attached.
- bucket heater https://smile.amazon.com/Immersion-...locphy=9012015&hvtargid=pla-556055671365&th=1
- inkbird temp controller https://smile.amazon.com/Inkbird-Max-1200W-Temperature-Controller-Greenhouse/dp/B01HXM5UAC/ref=sr_1_1_sspa?keywords=inkbird+temperature+controller&qid=1649866095&s=hi&sprefix=inkbird+temp,tools,132&sr=1-1-spons&psc=1&smid=A1RUFFFCQ74BCW&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFBOEg4WTNKOU8yMEUmZW5jcnlwdGVkSWQ9QTA3NjA0MTExR0ozVkhWSUlPR0NPJmVuY3J5cHRlZEFkSWQ9QTAwOTk0MzRIV0VWRFJENU1LVjMmd2lkZ2V0TmFtZT1zcF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl
Since getting the RecTeq, I've done a brisket, dino ribs, and pork ribs, all finished on the Bull. It comes out awesome.
Let me know if you want some tips and ideas. I've cooked everything I can think of in the Sous Vide and had plenty of failures to go with some outstanding results.
Here's a few pics I took of my smaller cooler that I modified for this use since we just used it again. Super handy. I don't have pictures handy of the larger one but from these photos you can see how easy it is to apply this simple modification to any size that fits your needs.Thanks for that information; very helpful. We do have a vacuum sealer (older FoodSaver like yours) and do buy meat in bulk at Costco, etc. With the two of us, I have been packaging it in twos for the most part, but could easily go to doing singles.
The modified cooler idea is interesting and I might just go there as well. Good thinking.
My son has a Breville Joule Sous Vide machine that he recommends highly, but they are pretty pricey for just reheating things. That said, it would offer the option of doing more kinds of cooking if we decided to.
Thanks for the input.
This is exactly what I do. First thing I do is open the hot faucet so it gets up to temp as I get out my small cooler & Anova and place it next to the sink. I then fill it and fire up the precision cooker to whatever temp I need to cook at. Often it's 130deg (medium rare) so it takes only minutes to get the water from 120 to 130. It takes quite a bit longer to get from 50 to 130 as you can imagine. I think the newer units have more BTUs so maybe it can do it quicker but, again, I can't justify the investment when we're talking a few minutes savings at best. Seems the ROI is pretty low for someone like me who already has one of these. The newer ones that you'll likely be buying I think have more power anyway so this is even less of an issue.i have the inkbird. did 1 prime rib on xmas in the sous vide, the other in the rt700. finished both on the wyldside. both came out great. I've done steaks in it as well, no issues with textures like the others mentioned. only tip i would say is fill your pot with hot water to start. will save you about 15 minutes
Frankly they are more alike than different. Nothing more than a heater a thermostat and a water pump for circulation. You can use any container glass a pan anything. You put your food in a baggy and let her go. I have some weights and clips to anchor the food bags down. Don’t even know what brand mine isAfter reading a number of posts regarding using Sous Vide in conjunction with pellet grill cooking, I’m thinking about taking the plunge, but don’t want to get into hot water. Any advice on what Sous Vide machine would be good to start with? I’m generally one who prefers to “buy once and cry once,” so would prefer to look at units that would last a while and would be flexible enough to try a number of different uses.
I see that Inkbird makes a couple of different units and they are currently offering a discount coupon on them. Anyone using one ot their units? I would also appreciate any input on the kinds of peripheral items I might need; e.g. water container with lid, etc. I have plenty of cooking stuff, just not very familiar with Sous Vide beyond what I’ve read.
What say, anyone?
I have the Anova. It works great and is reasonably priced. As for the app, I find it to be a waste of time. All it really does is show the current temp and timer.Anova was the first immersion circulator for sous vide on the market, and it’s still one of the best, especially if you don’t want to have to use an app. If you don’t mind using an app, the Breville Joule is America’s Test Kitchen’s top pick, and it’s slightly more accurate. If you’re interested in the Anova, you can often get a good deal on one with a container through either Sam’s Club or Costco.
Edit: I think the Joule also has a model that doesn’t require an app.
I don’t know about the Joule, but one thing that Anova did was release the open source code for their devices. So if you don’t like the Anova app, you can find other apps that still communicate with your device to control it, send recipes to it, etc. I have a few of them.I have the Anova. It works great and is reasonably priced. As for the app, I find it to be a waste of time. All it really does is show the current temp and timer.
I have had a Kitchen Gizmo Sous Vide Immersion Cooker available on Amazon for a couple of years and several friends also have them. It is simple to use. No gewgaws just functional. "The number of problems rise geometrically with the number of moving parts."After reading a number of posts regarding using Sous Vide in conjunction with pellet grill cooking, I’m thinking about taking the plunge, but don’t want to get into hot water. Any advice on what Sous Vide machine would be good to start with? I’m generally one who prefers to “buy once and cry once,” so would prefer to look at units that would last a while and would be flexible enough to try a number of different uses.
I see that Inkbird makes a couple of different units and they are currently offering a discount coupon on them. Anyone using one ot their units? I would also appreciate any input on the kinds of peripheral items I might need; e.g. water container with lid, etc. I have plenty of cooking stuff, just not very familiar with Sous Vide beyond what I’ve read.
What say, anyone?