Commerical Sous Vide here in the U.S.A.

[dprice]

I got the Anova a few months ago and it rocks, particularly in conjuction with a FoodSaver.

[cosmo]

Yeah both seriouseats and chefsteps are two good sites

[AliCT]

I love my Sansaire! And it's a LOT easier to store than the Supreme, which is about twice the size of a bread machine. Who has room for all these giant kitchen appliances!? I've heard wonderful things about the Anova as well, but have not tried. Good tip from Dr Rok to go check out SeriousEats.com. Kenji Lopez has some very excellent tutorials on Sous Vide

[Dr ROK]

Serious Eats did a review of several and I believe the Anova was their top pick. That's what I ended up getting and am totally happy with it.

[mackdaddy]

Thanks, that explains a lot and now makes sense.

[cosmo]

One last thing. I've done baby backs for 24hr at 144f and finished on both grill and oven. They are awesome but make no mistake, they are not the same as smoked or slow cooked on grill. Not worse, just different.

[cosmo]

Also you don't have to have a chamber vacuum or FoodSaver sealer but it helps. You can use the archimedes principle to get air out of ziplock bag

[cosmo]

The Supreme or "box" is more expensive and just fancier packing. All you need is to keep the water temp constant in a container. The Anova and Sansaire are sticks that you put in a pot or cambro box and it will keep temp constant and circulate. Supreme does not need to circulate but basically does same thing.

[mackdaddy]

I looked on Amazon and saw 2 different types I think. One was a machine that did the whole thing. You put the vacuumed packed food in the "bathe" and it cooks it etc. The other was a tube type thing that you insert into a pot of water and then does everything? And the vacuumed packer you buy separately. What exactly do you need to get started? As Vinnie Barbarino used to say, "I'm so confused."

[Jerod Broussard]

I bet, I also think Tri-Tip would rock as well. Wouldn't take super thin slices on some parts of it.

[cosmo]

I have a sansaire and a searzall and it rocks in the winter. Family has Anova and they love it as well.

72 hour short ribs are ridiculous

[Jerod Broussard]

Yeah, go for it....

[mackdaddy]

Looks like cheating, but I want one. What to drop on my Christmas list... Heck with it I'll just add it on.

[Jerod Broussard]

Supposedly that plant has the largest sous vide line. Meatingplace has a time lapse video of the building of it.

[AliCT]

I cook sous vide a lot in the wintertime when I really don't relish the idea of hiking through snow drifts every 20 minutes to baby my fire. I will ALWAYS prefer the smoke flavor on meats, but sous vide is an excellent way to get similar tenderness and juiciness to a long low and slow cook without the BBQ. I have the Sansaire model and am extremely happy with it. Great for fast thawing meat too when I (frequently) forget to take things out in time!