I have been playing around with the sous vide method of cooking meats and saw this stick device online which would make for a very inexpensive way to get into this method of cooking. I have been doing sous vide cooking on the stove top which requires a good deal of babysitting and with some of the longer cooking times it is a bit impractical, so I was wondering if anyone had some experience with this unit.
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Anyone own the Anova Sous Vide immersion circulator?
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Founding Member
- Jul 2014
- 2557
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Ernest does. I'm sure he will chime in. I am planning on getting one from my upcoming 60th birthday in April.
You can see Ernest's threat here:
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I have been doing Sous Vide with a commercial water bath and an Auber temperature controller. It keeps the temperature dead on. I am waiting for a Wi-Fi Nomiku Sous Vide circulator which is similar to the Anova model. I am attaching a pic of my setup.
Last edited by HJVR; January 21, 2015, 03:03 PM.
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Here is a link for the new Nomiku:
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With the wifi you can change temps with your smart phone etc. The wifi isn't that important to me, they made it more powerful, turned the dial away from the cooking vessel. And yes it is the same price as the anova which I was considering. It is the next generation with improvements.
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I am attaching a pic of the first steak I did by Sous Vide, it is a rare sirloin steak which was almost as tender as a filet mignon. Connective tissue breaks down at 131 degrees. I cooked the steak for 2.5 hours at 134 degrees (I like it rare).
We finished it in a screaming hot cast iron frying pan.
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Founding Member & Owner of SnS Grills
- May 2014
- 4905
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Founding Member
- Jul 2014
- 68
- Fountain Hills, AZ
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Smokers N' Grills:
XL Big Green Egg
22" Weber Kettle
​Weber Smokey Joe
Char-Broil TRU Infrared Performance (3 Burner)
Temp, NOT Time:
Thermoworks Thermapen
Silver Maverick ET-732
BBQ Guru DigiQ DX2
Mine just came in this afternoon. Went out and bought a Filet Mignon for a trial. I'll post all about it later!
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I have one and love it. Steaks are incredible and I can make my wife's Med and mine Med-rare, done the same time in the same pot. Asparagus is amazing! I recommend shaving off the tough skin on the med. to large stems. If cooking with the steaks you may want to nuke them in the bag for 10-15 seconds before service. Mashed potatoes were awesome but seems a bit overkill as the potatoes take a long time to get to mashing softness.
Good thing is meats do not overcook so timing of the meal is easy as long as you start early enough. My first meals ended up way late because I kept forgetting the long cook times.
Makes game meat tender and juicy. Wild boar!
Hint: cut the salt or no salt. The salt stays in the meat and works 100% of the cook time. No oil. Put fresh or dried seasoning on the meat. Oil stops the adsorption of the flavors. I use dried ground Porcini and fresh herbs.
I’m loving it!
Scoobs
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Charter Member
- Aug 2014
- 89
- Houston, TX, and Maui, HI
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Doc Hazard aka "Jim"
PBC, small charcoal grill
Houston, TX & Maui, HI
I just got mine and will try it out. I've been using a homemade ghetto version: $15 temperature controller from Amazon, 12 qt square tub from the restaurant supply, $5, aquarium bubbler for circulation $11, immersible mug heater $7, and some random Legos to make a bottom grid with holders to separate packages. Works fine for $40, but thought I'd treat myself to an upgrade now that I know I like it, or when I want two different temps for one meal. IMHO, don't run out and by an expensive tender steak; the leaner, cheaper ones actually come out better. On the other hand, I'm still not happy with my pork chops: still tough and dry.
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You can search Amazon for temperature controller, Mine was similar to the Docooler® Digital Temperature Controller Thermocouple with Sensor (-58~194°F). When I bought they only had C versions, but now for a bit more, you can get deg F. Now it's about $16, and you need an extension cord to cut up and wire in to power and what you want to control. It fits really nice in a deep double gang box from HD, with a duplex socket below for the controlled item(s). It also will control cooling. I have 3 of them.
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I just ordered the new model from their website. They have a special going with a $25 off coupon on the main page. I had pulled the trigger on the older model on Amazon for $199 before I stumbled on the Anova website where the NEW model is also $199 - yet you also get the $25 off and free shipping.
Can't wait to try it out. I am experimenting with Sous Vide right now with a pork chop in my crock pot. The water is 136F and I will leave it in for 4.5 hours then sear in a cast iron pan.
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