Sous Vide Units

Srf_in_Dfw

Anova WiFi unit. Used it a bunch and never had an issue, it’s worked terrific. I’ve never actually used the controls on the unit, just the phone app. 

nolaegghead

While I'm agnostic to units, being a scientist I'm more used to Celcius, although SV recipes in the US are mostly based in Farenheit units, I typically stick with Farenheit using my SV units.

jtcBoynton

Srf_in_Dfw said:

Anova WiFi unit. Used it a bunch and never had an issue, it’s worked terrific. I’ve never actually used the controls on the unit, just the phone app. 

For me it’s the opposite. I almost always set the unit directly and rarely turn on the app.  

Griffin

I got the Anova Nano for Christmas this year. Haven’t used it yet, but I did a trial run last night and all went well so on Saturday I’m going to try and use it to hold temperature in my mash for a one gallon batch of beer. Sous Vide BIAB (brew in a bag). 

jeponline

HeavyG said:

jeponline said:

NorthPilot06 said:

ShadowNick said:

O.G. Anova, works great.  Looking at picking up a Joule though.  I thought the wifi phone control stuff was a gimmick as you don't need to change temps during a cook, then I heard about people who filled the bin with ice water and put the meat in there in the morning, and then a few hours before coming home use the phone to start up the Joule, and food is ready for searing when you walk in the door.

Foodsaver and ziplock bags

I do this all the time ^^^^

How long does it take to go from ice water to the temp you choose?  Are you confident that's not too much time in the danger zone?

I had posted this before in a similar discussion about that method a year or so ago. Good read if you are interested - https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/experiments-to-determine-how-long-will-a-sous-vide-ice-bath-keep-food-safe

Interesting article, thank you for the info.

GoldenQ

how well does it work for chicken or other things besides meat

lkapigian

GoldenQ said:

how well does it work for chicken or other things besides meat

I use on Wings all the time, does a great job....all that's left to do is give them,a sear....Or Fry, or however you want...did 120 thighs last weekend came out perfect, crisper them up under a broiler 

NorthPilot06

I think @The Cen-Tex Smoker has a good thread about SV cooked fried chicken

dannys

My wife got me a polyscience unit a bunch of years ago. I've also got an Anova that I use as my main unit. It's just smaller and easier to use. No wi-fi or Bluetooth. I'm never that far away from the kitchen.

I still use the polyscience when I am doing big cooks (lots of ribs in the 4.75 Gallon Cambro) or need to at cook two different temperatures. 

dmchicago

Poly science. Caso. 

mEGG_My_Day

I was gifted an Anova Nano for Christmas.  Used it for the first time today to cook chicken breasts.  It worked like a champ and the chicken came out great.  

I used ziploc bags.

Deek1997

Any recommendations on a sous vide cook book?

caliking

I like this one @Deek1997 :

mEGG_My_Day

Deek1997 said:

Any recommendations on a sous vide cook book?

I was about to ask the same thing - thanks @caliking for the tip.  Are there any websites, blogs, message boards, etc.  regarding  SV that y’all recommend? 

caliking

mEGG_My_Day said:

Deek1997 said:

Any recommendations on a sous vide cook book?

I was about to ask the same thing - thanks @caliking for the tip.  Are there any websites, blogs, message boards, etc.  regarding  SV that y’all recommend? 

If you feel like getting your learn on:
http://www.douglasbaldwin.com/sous-vide.html

Otherwise head to chefsteps.com

They have a nice  primer for diving in:
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Serious Eats is also a great resource. 

mEGG_My_Day

caliking said:

mEGG_My_Day said:

Deek1997 said:

Any recommendations on a sous vide cook book?

I was about to ask the same thing - thanks @caliking for the tip.  Are there any websites, blogs, message boards, etc.  regarding  SV that y’all recommend? 

If you feel like getting your learn on:
http://www.douglasbaldwin.com/sous-vide.html

Otherwise head to chefsteps.com

They have a nice  primer for diving in:
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

Serious Eats is also a great resource. 

Thanks !!! 

saigodog

Polyscience Professional and SVS

Toxarch

Griffin said:

I got the Anova Nano for Christmas this year. Haven’t used it yet, but I did a trial run last night and all went well so on Saturday I’m going to try and use it to hold temperature in my mash for a one gallon batch of beer. Sous Vide BIAB (brew in a bag). 

Did you let all the mash liquid run through the heating coils? That doesn't sound like a good idea to me. However, looking online several have done it that way. I'd try something like a double boiler setup instead. 

Griffin

Toxarch said:

Griffin said:

I got the Anova Nano for Christmas this year. Haven’t used it yet, but I did a trial run last night and all went well so on Saturday I’m going to try and use it to hold temperature in my mash for a one gallon batch of beer. Sous Vide BIAB (brew in a bag). 

Did you let all the mash liquid run through the heating coils? That doesn't sound like a good idea to me. However, looking online several have done it that way. I'd try something like a double boiler setup instead. 

I did and it seemed to have no ill effect . 

Griffin

Followed it up with a ribeye