I already have a nice anova stick, but thinking I’m grabbing this anyway. Having a second would be nice to cook veggies in a higher temp while my meat is at a lower one, and a starch is at a third. Hands off thanksgiving prep is sorted.
@djslack@sammydog01@therealjrn I have the Anova. Sure, it seems gimicky, but it’s actually kind of nice being able to look up a sous vide recipe on the Anova App and just click “cook.” You can live without it, but why would you?
Maybe the "cooking" thing is a normal thing for our parents.But for our generation, the post-80s and 90s generation, it's a big headache.But now we have a slow-cooking machine that allows us to cook a delicious vacuum-cooked food in hot water by operating the phone alone.
besides,You can enjoy the delicious food by setting the time one after work."
Why is unobtanium so popular wan element? It’s in like so many lazy wannabe sci-fi things.
I think it should be Penisuckium. I am sure the British would call it Penissuckum though to smite.
#Comedy Rhodium folks…
So, yeah, I’m a recent sous-vide convert. Sunday to be exact. I tend to overcook meat- the steaks were perfect. Next up- one of those pork tenderloins that’s already in a nice little sealed bag. I hope it’s foolproof.
@ManBehindPlan the guy that I loaned the super cheap experimental SV unit to took a medium styrofoam cooler and cut the lid to fit exactly around it. He can prefill it with hot water and be ready to cook a good amount of food very quickly, and he has used it to do some 24+ hour cooks and says evaporation is no concern.
It holds more water than the 12qts the unit is supposed to be rated for, but by starting with hot water and keeping it well insulated it has no problem keeping up.
@ManBehindPlan I also saw the frankencoolers soon after buying the Anova. Awesome idea for a party or family event, but not too practical for just me or me and a lady friend. I wonder if you can sous vide an entire turkey.
Since you’re getting two here, I wonder if it would be better to run both of those suckers in your large cooler to ensure temperature consistency and prevent burnout.
@narfcake A lot of credit card companies offer an additional year of warranty for anything you buy with that card. Call the number on the back of your card and ask customer service if they offer such a thing before you buy.
Honestly, the card’s additional warranty is better, because they’ll offer to just give you back your purchase price unlike the company warranty which will want to repair /replace the product.
Just wanted to say I want Sue-Vide cooking not Sous-Vide because that’s racist. Spelling the Sioux name wrong like that MeH watch yourself.
I wanted to let you know that you may not get allowed into a Hard-Rock if you work at Meh.
Oh I get it you are saying the Sioux can’t spell either,
It’s not Sous-Vide it’s Sioux Weed that’s more racist and bigotry ameh or should I say Ahem?
@Dizavid Personally, I’m quite happy with the Chefman one I bought here. Yes it cost as much for one as to get two of these and it didn’t come with a rack, (which generally sell for around $20-25 each on their own)
But you and I were both willing to part with $50 for one, and meh was willing to fulfill. Many sell for $100+.
I can’t see myself buying two more, despite @Jamileigh17’s great suggestion of having veggies going at around 190 degrees while your steaks cook at a lovely rare 134 degrees. I only have so many pots/counter space/cupboard space for gadgets.
There is neither any guarantee that meh won’t offer sous vide cookers for fidget spinner prices next time, nor that they will ever offer them at any price ever again. Such is the sheer random beauty of a truly one-deal-a-day site.
@ciabelle@Jamileigh17 I feel like I basically got fucked right in the b-hole by surge pricing. A comparable sous vide cooker was recently on sale on Walmart.com for like $13. The Chefman one might be going bad on me, too, and if that’s the case I’m going to want a refund!
I plug my old, simple crock pot into this. It works perfectly for Sous-Vide. Really precise control and reliability. My super cheapo plastic veggie steamer also works well plugged into this industrial style unit.
WILLHI WH1436A Heating or Cooling Temperature Controller, White $29.99 Amazon
Too late- I snagged the Strata unit (Anova clone) on Monoprice a year ago for about $40. No free rack, but the unit is great, and accurate. I just use a large old Revere pot- unless you’re cooking something for hours, there’s very little evaporation. Takes about 5" to bring the water to 118°, beautiful restaurant-quality salmon in 30"…
@Narwalt The temperatures any sous vide keeps are easily verified with a thermometer. I checked a cheap-ass sous vide from Amazon with a thermapen before loaning the SV to a friend, just to see how it did and if it needed calibration. It was pretty accurate out of the box.
@Narwalt Science. And fun. I scored a deal on this circulator and got it to long term loan/probably give away to a friend for him to experiment with. And I wanted to see how good/bad this circulator was.
Turned out it was surprisingly good. And by temping the water throughout the pot over time, and doing silly things like adding ice to the bath and watching the temperature recover and see if it overshot or had any swings, I could satisfy my curiosity about its accuracy and consistency.
I could also test it against my Anova for heating a specific volume of water from tap temperature to 150 degrees for shits and giggles. (It was actually a couple of seconds faster). Then I could deem it not bad and set it free into the world, so that later I might delight in the fruits of his experimentation. And one day it might return, but if not, I’m not out much.
I’m definitely in the market for a sous vide thingy but this one (or twofer) got pretty lackluster reviews on Amazon (stopped working or was too loud were two common complaints). Plus I want one with wifi so I can turn it on at work or my wife can check it from the other end of the house. I hope Meh comes back with a better sous video thingy soon!