Sous Vide?

HeavyG

westernbbq said:

Sansaire has worked well for me

Be sure to clean it with vinegar water after every use

Immersion is best instead of the tub ones that pose storage and complexity issues

Also be sure to have yours in a large plastic pyrex comtainer for insulation purposes, ie plastic transfers less heat than metal

I came to the opposite conclusion.

After a couple years of having to setup and breakdown my Nomiku/Anova circulators every time I used them I got and now use my Oliso 95% of the time and only use the immersions when I need to do very large hunks of meat in a cooler. Or when I need to do multiple items at different temps.

Swapped the toaster (which got very little use) for the Oliso (which gets used multiple days per week) so I didn't really lose much counter space. The tub of the Oliso is always filled and ready to go so if I want to use it it's just a couple pushes of a button, drop in the bags, put on the lid, and let it ride. When finished, just remove the food and turn it off. Done.

jtcBoynton

Eggcelsior said:

jtcBoynton said:

HeavyG said:

caliking said:

Consider the Joule from chefsteps. Compact design, wifi, and 1100W vs. the Anova's 800W. If you have a budget to stick to, then get the Anova.

The wifi feature doesn't sound like it would make that much of a difference, but you could potentially load it up with ice, water, food when leaving the house in the morning, and then turn it on remotely to have food ready by the time you get home. 

One thing about the Joule is you HAVE to use a phone or tablet to use it as it does not have any onboard controls.

That probably won't bother most folks but it bothers me.

I find that I rarely use the phone app to start.  It is such a simple process, set temp and turn on, that the fancy smartphone interface is a bit of overkill.  

Can you operate it without the app? That would bug the hell out of me too. The Anova is one button press than scroll to temp. I can see it being helpful for someone as a first-time user, but that would annoy me needing to add further steps over the baseline I'm used to.

The Anova works without the app just fine.  I'm still new to sous vide but I can't really see much of a need to create multiple steps in a sous vide cook.  Set the temp, cook the food, and pull within the done window.  @caliking identified the one situation that I see where a wifi version might be useful.

Webass

I have the Gourmia 9 qt. machine.  It'll hold 4 good sized ribeyes, a large chuck roast, 6 chicken breasts, pork chops, fish filets, or 2 racks of ribs. It's about $80 at Kohls, Bed Bath & Beyond.  It's pretty basic and does everything we need.  I use the Joule app for cooking times and temps. 

westernbbq

HeavyG said:

westernbbq said:

Sansaire has worked well for me

Be sure to clean it with vinegar water after every use

Immersion is best instead of the tub ones that pose storage and complexity issues

Also be sure to have yours in a large plastic pyrex comtainer for insulation purposes, ie plastic transfers less heat than metal

I came to the opposite conclusion.

After a couple years of having to setup and breakdown my Nomiku/Anova circulators every time I used them I got and now use my Oliso 95% of the time and only use the immersions when I need to do very large hunks of meat in a cooler. Or when I need to do multiple items at different temps.

Swapped the toaster (which got very little use) for the Oliso (which gets used multiple days per week) so I didn't really lose much counter space. The tub of the Oliso is always filled and ready to go so if I want to use it it's just a couple pushes of a button, drop in the bags, put on the lid, and let it ride. When finished, just remove the food and turn it off. Done.

I looked at some tub units and the tradeoff for portability and cost savings and scale (usually do a decent sized batch) outweighed the convenience factor of a single purpose tub small appliance.

I can see how a small batch that is regularly used is applicable to your needs.  This weekemd when i need to make 7 t bone steaks, im pretty much relegated to immersion unit in a large plastic pyrex bin...