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Sous Vide

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  • Shane Rakow
    Club Member
    • Oct 2016
    • 569
    • Nebraska
    • Traeger Pellet w/ add-on Cold Smoker attachment (2008)
      Weber-22" Kettle w/SnS Plus (2002)
      Brinkman Bullet Smoker (super old)
      Little Chief (really, really old)
      Kenmore Propane 4-burner w/Searing Station (2015)
      Burn Pit (1992)
      ThermoWorks Smoke (2016)
      ThermoWorks Thermapen (old, waiting to win a new one)

      Favorite Dog Breed: German Shorthair Pointer
      Favorite Car: The ones that start
      Favorite Month: October
      Favorite Steak: Ribeye, rare, and reverse seared

    Sous Vide

    I've never used the Sous Vide equipment offered today, but I have been warming, and cooking in sealed bags for a long time. Do you have a preferred Sous Vide tool you would recommend?
  • MBMorgan
    Club Member
    • Sep 2015
    • 5802
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #2
    The Anova is excellent as is (I assume) the Joule.

    Comment


    • Shane Rakow
      Shane Rakow commented
      Editing a comment
      Thanks for the input! I have no clue about this tool.
  • 17darren
    Charter Member
    • Dec 2014
    • 1
    • Ontario Canada

    #3
    I just purchased the Anova and have used it twice. It needs a reasonable deep pot, but it worked for me. I did steaks and then seared in a cast iron pan. The advantage was that while sous viding (is that a word?? LOL) I had time to cut the grass and semi start to prepare for the coming snow. George

    Comment

    • scottranda
      Charter Member
      • May 2015
      • 1562
      • Charlotte, NC

      #4
      Anova is great

      Comment


      • EdF
        EdF commented
        Editing a comment
        The Anova Wi-Fi, second generation, seems to top all of the comparison reviews I've seen.
    • Danjohnston949
      Former Member
      • Dec 2014
      • 4437
      • 1410 9th. St. N, Fargo ND

      #5
      Shane Rakow, Shane, like You I Don't Parly Vou Souix Vee Doo but based on @Meathead's recommendation I have Joule on Order! A KickStarter offer by Chef Steps! So I better get to Studying!
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

      Comment

      • CosmicMiami
        Club Member
        • Oct 2016
        • 55

        #6
        I've used the Anova. It's the schnizzle. You do need to have deeper tub but that's fine with me. Get yourself an appropriately sized Cambro or similar container. The vice holder on the Anova is kind of a pain with any container with a lip. I didn't know that at first and had to make some adjustments with the rotary tool. Same goes for the lid. All seems to be working great now. When doing a 48-72 hour cook, I need to add water. I don't use the ping pong balls but might try. I think they may make a lot of noise though.

        As for packaging, I have a FoodSaver. I would not want to use a store bought ziploc. Did that once with a quick reheat and it leaked. Be sure and at least double seal if you use a FoodSaver.

        We have semi-hard water here so I give the heating elements a short soak in some diluted vinegar after each use.

        Hard/Soft boiled eggs are a treat with sous vide particularly if you like a runny or soft egg. I catch some flack from the wife if there aren't always a few in the fridge!

        Comment

        • Krystofar
          Charter Member
          • Dec 2014
          • 1
          • Cleveland, Ohio

          #7
          I just received my Joule, and I am excited to start marrying the water/fire. I did read a lot of concern on plastic bags. Best resource I found is this article on Nom Nom Paleo. Looks like normal plastic bags are bad, but vacuum seal bags (Foodsaver) are OK. My first attempt will be a basic steak, but I soon plan on a couple more advanced recipes. Hoping to read more about others experiences here.

          Comment


          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            I'm jealous I have a Joule on order. They were suppose to be out by Oct but got an e mail it wont be here till late November was wanting to use it at Thanksgiving. Enjoy your new toy!!
        • GadjetGriller
          Club Member
          • Dec 2015
          • 730
          • Lubbock tx
          • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

          #8
          I have an Anova Have used it many times. The one thing I have noticed about mine (your millage may vary) is its temp is off by 1.5 degrees. I know that doesn't seem like a lot but I do most my cooks at 130 I understand that 129 isn't hot enough to kill everything that needs be killed for long cooks. I checked the temp with no less than 4 other thermometers and all came up with the 1.5 - 2 degrees to cool. No biggie I just add 1.5 so I set mine at 131.5. Hoping the joule will be dead on when I finally get it!! yeah I wont 2 one for meat (usually around 130 degrees) and one for vegetables (somewhere around 190) Sous vide veggies dont loose all there nutrients from boiling or steaming they are contained so the good stuff cant be washed away, Love that!!

          Comment


          • Dr ROK
            Dr ROK commented
            Editing a comment
            It is a good idea to check the temp of your sous vide circulator on a regular basis by checking the water with a different ACCURATE thermometer, especially if you flirt with lower temp cooking.

          • siouls
            siouls commented
            Editing a comment
            GadjetGriller,
            I just received an email from chefsteps asking me to confirm my mailing address and they said they were shipping my Joule soon! You might be getting an email from them in a day or two.

          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            Kool Thanks siouls Congrats on getting yours you will have to do a review for us!! I'll go check my Email!!
        • BigBear
          Former Member
          • Sep 2015
          • 659
          • Dallas-Ft. Worth

          #9
          Love my Anova Shane Rakow .

          Comment

          • MBMorgan
            Club Member
            • Sep 2015
            • 5802
            • Colorado
            • > Weber Genesis EP-330
              > Grilla Grills Original Grilla (OG) pellet smoker
              > Pit Barrel Cooker (gone to a new home)
              > WeberQ 2000 (on "loan" to a relative)
              > Old Smokey Electric (for chickens mostly - when it's too nasty out
              to fiddle with a more capable cooker)
              > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
              > Thermoworks Smoke
              > 3 Thermoworks Chef Alarms
              > Thermoworks Thermapen
              > Thermoworks IR-GUN-S
              > Anova sous vide circulator
              > Searzall torch
              > BBQ Guru Rib Ring

              > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
              > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
              > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

            #10
            Originally posted by GadjetGriller View Post
            I have an Anova Have used it many times. The one thing I have noticed about mine (your millage may vary) is its temp is off by 1.5 degrees. I know that doesn't seem like a lot but I do most my cooks at 130 I understand that 129 isn't hot enough to kill everything that needs be killed for long cooks. I checked the temp with no less than 4 other thermometers and all came up with the 1.5 - 2 degrees to cool. No biggie I just add 1.5 so I set mine at 131.5. Hoping the joule will be dead on when I finally get it!! yeah I wont 2 one for meat (usually around 130 degrees) and one for vegetables (somewhere around 190) Sous vide veggies dont loose all there nutrients from boiling or steaming they are contained so the good stuff cant be washed away, Love that!!
            You can re-calibrate your Anova if needed ... but you've got to be careful. Here's a link to information from Anova on how to re-calibrate: https://support.anovaculinary.com/hc...em-Calibration

            Comment


            • GadjetGriller
              GadjetGriller commented
              Editing a comment
              Thanks Mbmorgan I'll go check it out but me and Careful have never been on that good of terms so most likely will live with the 1.5 discrepancy its safer that way!
          • SMOG MAN
            Club Member
            • Jan 2016
            • 291
            • San Diego, California
            • Rec Tec 680
              Weber Performer
              Weber Rotisserie for kettle
              Weber Summit
              My old worn out Gasser for burgers

            #11
            I have noticed you often investigate and offer solutions-information as you did here about adjusting the Anova temperature, I think that is awsome, thanks for your positive approach.

            Comment


            • SMOG MAN
              SMOG MAN commented
              Editing a comment
              Meant to direct to Mbmorgan

            • MBMorgan
              MBMorgan commented
              Editing a comment
              You're welcome! I just figure that's what we do around here ...
          • tbob4
            Charter Member
            • Nov 2014
            • 2253
            • Chico, CA
            • BBQ's
              _____________________
              California Custom Smokers Intensive Cooking Unit
              California Custom Smokers Meat Locker
              Santa Maria Grill
              Vision Grill

              Beer
              _______________________
              Sierra Nevada IPA

              Wood
              _______________________
              Almond
              Oak
              Madrone
              Cherry
              Peach
              Apple

            #12
            I have the Anova. I was on the waiting list for a long time for the WiFi model before it came out. Have not used that function as much as I thought I would. When I have used the WiFi feature it has worked like a charm. Get a big deep pot, like others have suggested.

            Comment

            • GadjetGriller
              Club Member
              • Dec 2015
              • 730
              • Lubbock tx
              • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

              #13
              Oh that is one thing that does brother me about the Anova I have the Bluetooth only one. had no problem pairing it up with my phone. But if you use the app to set the cook temp and time and then (since its cooking for 50 mins at least) you decided to go to the store for 1 forgotten thing once you get out of Bluetooth range the Anova shuts down (at least mine did) I figured it saved it in memory somehow but apparently not. and setting the time manually isn't as intuitive as I was expecting but not hard just seems weird the way they do it.

              Comment


              • EdF
                EdF commented
                Editing a comment
                That does seem weird.

              • Dr ROK
                Dr ROK commented
                Editing a comment
                I don't think mine stops working if out of range, it just doesn't appear in the app anymore. I'll have to check that next time I use it.
            • Cheef
              Club Member
              • Oct 2015
              • 479

              #14
              There is a new circulator out now and I'd guess it will sell REALLY well due to the cult following of Instant Pot Pressure Cookers on Facebook. The Instant Pot faithful use it inside a 6 or 8 quart pressure cooker pot. (Seems small)
              https://www.amazon.com/dp/B01JNKEMH4/?tag=amazi0a8-20
              Last edited by Huskee; January 30th, 2017, 01:36 AM.

              Comment

              • Dr ROK
                Charter Member
                • Dec 2014
                • 1346
                • Morrill, Nebraska
                • Retired high school teacher and principal
                  Dr ROK - Rider of Kawasaki &/or rock and roll fan
                  Yoder 640 on Husker themed comp cart
                  Cookshack Smokette smoker
                  Antique refrigerator smoker
                  Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
                  Rec Tec Mini Portable Tailgater w/ GrillGrates
                  Plenty of GrillGrates
                  Uuni wood pellet oven, first generation
                  Roccbox Pizza Oven
                  Meater Block
                  "Go Big Red" Thermopen instant read thermometer
                  Ultrafast instant read thermometer
                  CDN quick read thermometer
                  Maverick ET-732 thermometer
                  Maverick ET-735 thermometer
                  Tru-Temp wireless thermometer
                  Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

                  Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

                #15
                I have the ANOVA and it's a great machine. Meathead and Kenji (Serious Eats) both give the Joule excellent reviews, so I'm sure you won't go wrong with that one either. I do like the magnetic base of the joule, would give you the option of just sticking it in the middle of a pot instead of having to clamp it on the side.

                Comment

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                Meat-Up in Memphis 2020

                Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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