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Unread 2015-06-06, 08:35 PM   #1
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Just finished up my first meal with it. A little garlic, thyme, worcestershire, and a dash of liquid smoke on flank steak. 133 for 4.5 hrs. Finished in a hot cast iron skillet for a minute either side with butter. Easily the most tender steak I've ever had. Picked up an Anova off amazon with a code to knock 50% off last week.


Do you sous vide? What's been your experiences?
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Unread 2015-06-06, 09:22 PM   #2
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I used to. Really need to get back into it. I loved it. But, I like my steak with ketchup, what do I know?
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Unread 2015-06-09, 09:49 AM   #3
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I am considering it. My brother has done quite a bit with it. Usually for extended periods of time and the beef is ridiculously tender.
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Unread 2016-08-11, 07:31 AM   #4
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I've been using the Anova for about a month, have probably made a dozen meals or so with it. So far, my favorites are salmon, buffalo steak, and creme brulee. I have yet to try soft boiled eggs, or vegetables, but those are on the menu next week.

At first, I was also finishing in a cast iron skillet. Then, I went to my grill, as hot as I could get it. Now, I use a torch. By far the best finish I've had yet. I'd highly recommend.
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Unread 2016-08-11, 08:09 AM   #5
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Quote:
Originally Posted by error4o4 View Post
I've been using the Anova for about a month, have probably made a dozen meals or so with it. So far, my favorites are salmon, buffalo steak, and creme brulee. I have yet to try soft boiled eggs, or vegetables, but those are on the menu next week.

At first, I was also finishing in a cast iron skillet. Then, I went to my grill, as hot as I could get it. Now, I use a torch. By far the best finish I've had yet. I'd highly recommend.
I have been looking at these, but dang they are pricey, not as bad as the big all in one units, but yeah I'm not sure I can justify dropping that cash, have never eaten a perfectly Sous vide steak before so I don't really have an idea what I'm missing out on.

To a foodie like me is it worth the $200 in your opinion?
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Unread 2016-08-11, 10:03 AM   #6
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Quote:
Originally Posted by xXSTi-lynXx View Post
I have been looking at these, but dang they are pricey, not as bad as the big all in one units, but yeah I'm not sure I can justify dropping that cash, have never eaten a perfectly Sous vide steak before so I don't really have an idea what I'm missing out on.

To a foodie like me is it worth the $200 in your opinion?
If you're a foodie, I think it's a good buy. It makes cooking food perfectly super easy. You might read up on sous vide food safety and cook times. This has been my biggest adjustment. Chicken is a good example. FDA recommends cooking chicken to 165*. All these rules go out the window with sous vide. I cook chicken at 140*. It's soft, very juicy, and slightly pink. Seriouseats.Com has great info on sous vide food safety and pasteurization. It can be a bit unnerving to know that your food is well below the internal temp that has been preached our whole lives.

Kinja deals has the Anoka for 149 today, btw. I have WiFi model, but would've been happy with the Bluetooth only model in retrospect.
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Unread 2016-08-11, 10:25 AM   #7
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Quote:
Originally Posted by error4o4 View Post
If you're a foodie, I think it's a good buy. It makes cooking food perfectly super easy. You might read up on sous vide food safety and cook times. This has been my biggest adjustment. Chicken is a good example. FDA recommends cooking chicken to 165*. All these rules go out the window with sous vide. I cook chicken at 140*. It's soft, very juicy, and slightly pink. Seriouseats.Com has great info on sous vide food safety and pasteurization. It can be a bit unnerving to know that your food is well below the internal temp that has been preached our whole lives.

Kinja deals has the Anoka for 149 today, btw. I have WiFi model, but would've been happy with the Bluetooth only model in retrospect.
Im assuming the WifFi model is the one you can essentially "cook from home" with?
I knew that with meats and cuts like steak that the main advantage is low and slow//
I had no idea you could sous vide poultry though, that would make me nervous too.
Thanks for the info, Ill check more into it.
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Unread 2016-08-15, 09:21 AM   #8
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You don't need any tools other than a thermometer.

I full up a put of water on my stove turn the electric stove to 1.2 or 1.4 which turns the water to 145 (the way I like my steaks) and holds it there.
I leave my meat probe hanging in the water to monitor temperature.


Its ready after 45 minutes or can leave it in for hours.
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Unread 2016-08-17, 07:42 AM   #9
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^ I've done the same thing, best steak I've ever made. Just sear it in the cast iron afterwards and its perfection.
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Unread 2016-08-23, 10:11 AM   #10
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Sweet gadget
https://www.engadget.com/2016/08/22/...s-vide-review/
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Unread 2016-08-23, 10:15 AM   #11
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Quote:
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I wonder how it stands up against the Anova?
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Unread 2016-08-23, 11:43 AM   #12
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*appears to be quite a bit more compact that the anova.
Anova has a clamp while the Joule has a built in magnet.

Both are in the same price range.
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