Selling my Sous Vide

brownbw

I got the ANOVA sous vide (bluetooth) and the Camwear box (4.75 gallon) a few years ago, but I can count on 1 hand how many times I've used it (maybe 2-3 times). $100 for both. Think that's fair/any takers? 

lkapigian

Never thought I’d be on the SV wagon, but I use it more than I ever thought I would....no I wouldn’t SV a steak, or a meal for 1 , but pre cooking for the masses it is great...maybe rethink its uses and hang on to it....

cookingdude555

Can’t blame you if it’s not your thing. I used my anova to cook some frozen jalapeño brats. Put them in and let them run for two hours at 150 while I ran errands. Then when I got back I got the mini max really hot for the sear. Really really good. 

GregW

Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.

RRP

GregW said:

Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.

I understand what you are saying, but I have yet to use SV as the only method for steaks. BUT just getting them up to say 110º internal and then for a finish searing on a 600º to 700º egg for 30/30/30/30 for that great crust!

berndcrisp

 Thanks for offer. I just use a pot of water and can get the same results.

Skiddymarker

Interesting. I have two ANOVAs, the original pipe models and use them all the time. Steak in a CI pan, into the bag and water bath and then a finish sear in a CI pan. Same process for chops, lamb or pork. 
I’ve been considering a third for those big gatherings. 

As noted above, reheating leftovers, PP specifically, SV shines. Good luck on selling, your price is reasonable. 

GregW

RRP said:

GregW said:

Sous Vide is an amazing cooking technique. It's amazing how it can be used to produce technically perfectly cooked food totally devoid of the flavor of a traditionally cooked steak on the egg. I guess it's similar to photo copying the Mona Lisa.

On the positive side, a Sous Vide bath can be used to reheat pulled pork, it's totally awesome for that purpose.

I understand what you are saying, but I have yet to use SV as the only method for steaks. BUT just getting them up to say 110º internal and then for a finish searing on a 600º to 700º egg for 30/30/30/30 for that great crust!

I agree with you. I had discovered SV to 110º internal temp and finishing on the egg. It has been a while since I have used that method, I had forgotten how good it works.

Thanks for reminding me that there are ways to use the SV that can yield results that rival traditional methods.

td66snrf

@brownbw Where are located ?

Hans61

I could definitely do without mine but it is fun to break it out every once in a while. My favorite is the 24-48 beef roast cooks and like said above warming/reheating bbq leftovers 

thetrim

Says Opelika, AL in his signature line

pgprescott

Mine is still in the box. 😂 

Killit_and_Grillit

Seems a little high given that model is discontinued and is on a lot of clearance shelves lately, but good luck with the sale. 

I use mine at least once a week, but I have little people and we eat at home most meals.

I also work from home so I have time to let it heat up and prep. I could totally see a lot of people not using it just because of the time constraint. 

It cooks the he!! out of some eggs tho!

HoustonEgger

Like others have said - I use mine a lot more then I thought I would - especially when cooking for a crowd. Also very handy in defrosting/warming leftovers.

Used it this past weekend to get some steaks to 110 while also warming some frozen burgundy mushrooms. While those were going I prepped rolls and creamed spinach. Made it super easy to get everything to the table at the same time while still hot. 

lkapigian

200 Chicken Wings 



Awesome way for Bacon Burnt Ends

SaintJohnsEgger

I skipped the sous vide epidemic that occurred on here a year or so ago. I went straight to the Instant Pot.

Good luck.

GlennM

SaintJohnsEgger said:

I skipped the sous vide epidemic that occurred on here a year or so ago. I went straight to the Instant Pot.

You really need both!!

divr71

If still available I am definitely interested. 

bboulier

Aside from the usual,  my favorite use is for making dill and bread and butter pickles.  They are the best, most crispy pickles I have ever made and the process is extremely easy.  It's a big advance on high heat water bath canning methods.

JohnInCarolina

Did anyone ever buy this thing or what?

brownbw

td66snrf said:

@brownbw Where are located ?

Opelika, AL

brownbw

Thanks for the tips everyone. Started a new job and haven’t been on lately to check this! Sorry!  And yeah it’s still available. 

brownbw

divr71 said:

If still available I am definitely interested. 

See comment above, still available. 

lousubcap

I am not going down the SV road but I just received a sales brochure (with a SRF brisket buy) that has a protein package that includes the ANOVA SV rig.  Obviously the new main-stream cooking process.  FWIW-