Air vs. Water Sous Vide

[scottingaround]

I've been an Anova user pretty much since they came out and other than the occasional leaking bag, have enjoyed the consistency of the doneness this method offers. Now I have a gas range that does air Sous Vide and have been trying it out. I have checked temp after each air sous vide cook and it's always been right on the default setting; 130 degrees. Taking into account that the quality of the meat can differ, I have not been able to see any significant difference in the end product. I've found little to read on the subject other than different temperature properties of water over air. I'm interested to hear what the board thinks.

[GolfGeezer]

Interesting tech. My concerns would be the cost of running the oven for long SV cooks as well as dedicating the oven just for the SV cook. While it saves the water bath, looks like you still need to bag it and the bags look proprietary. - that is based on the pics I saw, not any confirmed knowledge. I run my SV Anova outside with my other outside cookers under a deck, so no space lost in the kitchen and no oven space lost. Of course, if yours is already built in, you can do some cooks and let us know!

[scottingaround]

The cost difference is an interesting aspect I had not considered. From what I have read and from the LG manual, any sealable bag will work and as with water, removing as much air from inside the bag as possible is important. Cheers!

[STEbbq]

I did not know ovens could do this sous vide. That is neat.

https://www.lg.com/us/cooking-appliances/lg-lsel6337f-slide-in-electric-range

[Bkhuna]

If that puppy was induction, or duel fuel I'd buy it. I've sworn off electric cooktops.

[Histrix]

I have an Anova Precision Oven and it does bagless sous vide. The oven operates like restaurant steam ovens in that it injects steam into the oven to create a high humidity environment which allows you to sous vide items sans bags.

Works great.

[scottingaround]

Do you think the end result is equivalent to water immersion?

[Histrix]

I've only used the Precision Oven sous vide mode for chicken breasts and I could tell no difference with breasts vac-bagged and done in my hot tub.

[TripleB]

I have a question. Does the air SV method render the fat better? That has always been my issue with water SV. Perfect temp when done, but the fat is not rendered.

[scottingaround]

I have not seen any difference in fat rendering between the two in the cooks I have done.

[texastweeter]

My question would be how long it takes to come to temp. Air does not conduct heat as well as water. How long is it chilling in the 45°-120° area? Do you bag it? If nit, doesn't evaporation get pretty bad?

[scottingaround]

The range I have is made by LG and comes up to 130 in about 15 minutes.

[DaveD]

My exact thoughts. Not sure what problem air sous vide is looking to solve...