Sous Vide

[loafer123]

I have read a few threads on sous vide and wondered if anyone has updated recommendations on a starter sous vide set of equipment?

Is it still Giles and Posner cooker?

Which vacuum packer with a balance of cost, utility and value, including consumables?

I have various digital and laser thermometers already as I make chocolates sometimes, if that helps?

[Pferdestarke]

I would suggest a proper immersion circulator rather than what I have (Giles & Posner) for the simple reason that space becomes a real issue if you're cooking larger products.

For a little more cash you'll get an Anova wifi or similar. I'm holding out for The Chefsteos Joul but as yet it isn't available in our voltage.

As for vac packers, I can't fault the Andrew James but I think the price may be more like £47 now.

[Oscarmac]

Just saw this on my Facebook page. £50 off makes it easier to explain when it arrives!!

[21TonyK]

Oscarmac said:

Just saw this on my Facebook page. £50 off makes it easier to explain when it arrives!!

I use an immersion circulator at home and its ideal. However it does rely on you having a pan of sufficient size, ie. 10 litres plus, otherwise you are limiting capacity and it makes it harder to maintain a steady temp.

And, don't forget, foil will do but I adapted the lid (with and angle grinder)

[Pferdestarke]

I ordered the Anova last week. It works very well and is a nice piece of kit.

[Bullett]

That anova why would I want wifi over bluetooth (or either really) it's only £10 different but whats the advantage. Not really clear on the website?

[Shaw Tarse]

Pferdestarke said:

I ordered the Anova last week. It works very well and is a nice piece of kit.

Looks OK, but a pre-cook of 45 mins, then de-shelling + cooking in hot water for a poached egg?

[Pferdestarke]

Bullett said:

That anova why would I want wifi over bluetooth (or either really) it's only £10 different but whats the advantage. Not really clear on the website?

You can switch it and and off when out of Bluetooth range. you can leave iced water in the bath and add your chilled food to then preheat and cook for when you get home. Should you want to. Which, incidentally, I don't.

[Pferdestarke]

Shaw Tarse said:

Pferdestarke said:

I ordered the Anova last week. It works very well and is a nice piece of kit.

Looks OK, but a pre-cook of 45 mins, then de-shelling + cooking in hot water for a poached egg?

The guides that it comes with are a little poorly thought out really. I use the chefsteps joule app for guidance and their egg calculator if i fancy messing about.


https://www.chefsteps.com/activities/the-egg-calcu...

[Bullett]

Cheers.
Went for the std version, can't see me using it when out of the house.

[Pferdestarke]

For £90 / £100 it's worth the investment because the pay off is very consistent and is a real talking point at dinner parties.

My mother in law cannot get her head around it. "So it's like my slow cooker then really"

No, not really.

[hairyben]

The current ananova deal snagged me too. Will make for an interesting convo with the mrs, who loved some of what I cooked sv but gets a wee bit paranoid over food safety. Hasnt been a prob as the giles&posner lasted 6 months and amazon went full a-hole about it and I havent bothered rerigging the high school science lab experiment version we had before, so weve been 2 years without.

[Pferdestarke]

hairyben said:

The current ananova deal snagged me too. Will make for an interesting convo with the mrs, who loved some of what I cooked sv but gets a wee bit paranoid over food safety. Hasnt been a prob as the giles&posner lasted 6 months and amazon went full a-hole about it and I havent bothered rerigging the high school science lab experiment version we had before, so weve been 2 years without.

What happened with the Giles? My LCD screen is on its way out.

[LocoCoco]

I regret buying a vacuum packer to go with my sous vide machine, it gathers dust nowadays.

I use zip-lock bags now, you submerge the bag in water carefully (I just use the sous vide) to force out the air, zip the bag closed and you're done.
This method isn't perfect but it saves time/work when preparing. I no longer have to buy those rolls of plastic or get the vacuum packer out of storage every time.

[hairyben]

Pferdestarke said:

hairyben said:

The current ananova deal snagged me too. Will make for an interesting convo with the mrs, who loved some of what I cooked sv but gets a wee bit paranoid over food safety. Hasnt been a prob as the giles&posner lasted 6 months and amazon went full a-hole about it and I havent bothered rerigging the high school science lab experiment version we had before, so weve been 2 years without.

What happened with the Giles? My LCD screen is on its way out.

Just died after a few months. Possible power supply but lobbed it out in a de clutter or you could have canibanlised it. Never felt particularly high quality tbh and I take amazons absolute refusal to replace/repair as it maybe being a problem item for them.

Moral- dont use amazon for a wedding list.

[Pferdestarke]

LocoCoco said:

I regret buying a vacuum packer to go with my sous vide machine, it gathers dust nowadays.

I use zip-lock bags now, you submerge the bag in water carefully (I just use the sous vide) to force out the air, zip the bag closed and you're done.
This method isn't perfect but it saves time/work when preparing. I no longer have to buy those rolls of plastic or get the vacuum packer out of storage every time.

I've been thinking the same. Although im glad i have the option.

[Bullett]

Did my first trial with the Anova tonight. Some bits of salmon, little salt and pepper and then in the bag for 45mins at 115f.
Perfect texture, nice and juicy.

Looks like I find bought a kitchen gadget that a)works and b)I will use.

[Du1point8]

Had my anova since the wifi one first came out... its awesome, but I do now crave the expensive models.