Jumping in the Sous Vide hot tub

500

Took the first step yesterday and bought two tubs. Now looking at reviews and on here for the hot tub motor. There are different sizes and features but I guess I want a mid grade unit, with on board controls and Wifi or Bluetooth controls. My short research so far is Anova. Looking to spend maybe around $100. Thoughts?  Thanks Eggheads Nation. 

hoosier_egger

I have an Anova and a Joule. Both have their pros and cons. 

I like the Joule for its small form factor, but it's controlled entirely through the phone app.

I can control the Anova directly from the device but it is slightly larger in size 

I give Anova the edge for onboard controls 

unoriginalusername

I went cheap and have no regrets. Got the inkbird 1000w wifi unit. As far as I could tell it does the same thing just as well for half the money. 

My thermapen read the water temp as spot on. 

I did a review of it here if you’d like more info
https://youtu.be/8gZXOV_pbyc

GATraveller

No complaints with my Anova. 

stlcharcoal

I'm with @ColtsFan on the pro's and con's.  Like the smaller Joule, but hate having to use an app.  My Anova crapped out after the 5-6th time I used it, but it was well after the warranty date.  So I got a Joule.  

I bought one of those Coleman party cooler and drilled a 1-7/8" hole in it.  It's good for bigger piece of meat or longer/hotter cooks where you have to worry about losing some water.  Otherwise those tubs above work great for everything else.

caliking

I have the Joule and Anova BT. I use the Joule almost exclusively now, as it fits in a kitchen drawer, has a little more oomph than the Anova, and is compact enough to easily travel with. 

Here’s a thread from a while ago. Keep in mind that the Anova info is dated. 

https://eggheadforum.com/discussion/1211340/ot-which-sous-vide-device

If the onboard controls of the Anova appeal to you, then don’t pay extra for wifi or BT. 

YukonRon

Have a 'Nova, like it a lot, used it about 30x without ever having an issue.

jtcBoynton

The Anova and Joule are both quality units.  I went with the Anova because it can be used without a phone app.  It is easier and faster to set a temp and start the unit without using the app.  99% of the time that is how I use it - set a temp and press the start button.  Some find more involved ways to use their units - remote starts and mid cook temp changes etc. I don't have that need so I went with the Anova.

smbishop

I have two Anova units, never use the Bluetooth.  Doubt I would ever use wifi either.

I started out with this, bought the lid and cut out a whole with my dremmel.  It is big enough for a full brisket.

https://smile.amazon.com/gp/product/B002NQB63E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Then I bought two of these with the insulated liner for my two units:

https://smile.amazon.com/gp/product/B002NQB63E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I mainly use it for reheating, however have started experimenting with chicken, steak, veggies and most recently burgers.  Works great!

Hope you have fun with your new adventure.

Here is a book, recommended by I think @JohnInCarolina

https://smile.amazon.com/dp/0399578064/?coliid=I2FMKU51V5EUIO&colid=PWDQOLHJ7X0D&psc=1&ref_=lv_ov_lig_dp_it

lkapigian

unoriginalusername said:

I went cheap and have no regrets. Got the inkbird 1000w wifi unit. As far as I could tell it does the same thing just as well for half the money. 

My thermapen read the water temp as spot on. 

I did a review of it here if you’d like more info
https://youtu.be/8gZXOV_pbyc

You know the Javelin Pro is half the price of thermopen 

unoriginalusername

lkapigian said:

unoriginalusername said:

I went cheap and have no regrets. Got the inkbird 1000w wifi unit. As far as I could tell it does the same thing just as well for half the money. 

My thermapen read the water temp as spot on. 

I did a review of it here if you’d like more info
https://youtu.be/8gZXOV_pbyc

You know the Javelin Pro is half the price of thermopen 

Lol true. I have one of those two 

500

Looking at this one. Sous Vide Cooker, Wancle Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-quiet, 850 Watts, 120V, Stainless Steel/Black https://www.amazon.com/dp/B07BKSH4KY/ref=cm_sw_r_cp_api_i_MVYuEbCNR1AXN

Mattman3969

I’ve been using the Chefman for about 2yrs with no issues 

https://www.amazon.com/Immersion-Circulator-Professional-Temperature-Stainless/dp/B081DZ2J4R/ref=mp_s_a_1_1_sspa?keywords=chefman+sous+vide&qid=1582509256&sprefix=chefman+s&sr=8-1-spons&psc=1&smid=A3OE8WT4BLKTDT&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyUlRDN1BaUUNaSzBDJmVuY3J5cHRlZElkPUEwNjk4Nzk0MVJXMTE4QTQ3TkxGViZlbmNyeXB0ZWRBZElkPUEwNTQxOTExMUZHTDJHWUpHSjFLViZ3aWRnZXROYW1lPXNwX3Bob25lX3NlYXJjaF9hdGYmYWN0aW9uPWNsaWNrUmVkaXJlY3QmZG9Ob3RMb2dDbGljaz10cnVl

blind99

I’ve got the regular Anova, works great. Wifi and Bluetooth aren’t needed for me. They have a Nano version now that also looks very nice. Smaller, cheaper, but still with a built in display. 

jtcBoynton

No matter which circulator you get, don't forget to get a LIPAVI Sous Vide Rack.

500

I ordered the Wancle, cause it's fun to say that.  Seriously, all things considered, the Anova looks good, but the Wancle does too, and it's cheaper, more powerful, and has a 2 year warranty.   

QDude

lkapigian said:

unoriginalusername said:

I went cheap and have no regrets. Got the inkbird 1000w wifi unit. As far as I could tell it does the same thing just as well for half the money. 

My thermapen read the water temp as spot on. 

I did a review of it here if you’d like more info
https://youtu.be/8gZXOV_pbyc

You know the Javelin Pro is half the price of thermopen 

I had a Javelin Pro for a year before it broke when I opened it up.  My Thermapen has been going strong for 5 years now.  Cheaper products are not always worth it.  I'm bummed the Javelin died on me so quickly - it wasn't abused.

jdMyers

Had sous vide for first time today.  Omg the flavor.  Then 80,000 btu seared...   amaizing.  Im hooked now.  Im not the cook.  But wish i was.  

500

First soak. 

500

I just realized I was cooking at too high a temp. Dropped to 149*. Going for an hour. 

lkapigian

QDude said:

lkapigian said:

unoriginalusername said:

I went cheap and have no regrets. Got the inkbird 1000w wifi unit. As far as I could tell it does the same thing just as well for half the money. 

My thermapen read the water temp as spot on. 

I did a review of it here if you’d like more info
https://youtu.be/8gZXOV_pbyc

You know the Javelin Pro is half the price of thermopen 

I had a Javelin Pro for a year before it broke when I opened it up.  My Thermapen has been going strong for 5 years now.  Cheaper products are not always worth it.  I'm bummed the Javelin died on me so quickly - it wasn't abused.

Just joking with @unoriginalusername ....i love my MK4's and Javelins .....all get abused and zero failures 

500

Still still some pink inside after one hour. Cut the bone off and restarted for another 30 minutes 

Mattman3969

What is in there?

500

It was bone in chicken breast that I took the skin off. It was pink near the bone. It’s cooked now. I certainly have a learning curve to get over. 

lkapigian

500 said:

It was bone in chicken breast that I took the skin off. It was pink near the bone. It’s cooked now. I certainly have a learning curve to get over. 

FWIW don't judge SV by the color of the meat/juices ...

Mattman3969

Good reading here for SV chicken breast 

https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

my sweet spot is 147° for 2hrs then hot sear.  This is for bone in skin on 

HeavyG

500 said:

It was bone in chicken breast that I took the skin off. It was pink near the bone. It’s cooked now. I certainly have a learning curve to get over. 

The serious Eats page linked above is a good/useful read, however, I suggest you also read the Douglas Baldwin page.

In particular, the pasteurization tables for various meats. Pasteurization involves time and temperature but Baldwins tables also provide time info for thickness. Obviously a breast pounded into paillards won't take as long as a breast left "whole". An average turkey breast will take longer than an average chicken breast.  His tables will help with figuring a timeline for various types and thicknesses of meats.

The poultry table: https://www.douglasbaldwin.com/sous-vide.html#Table_4.1

His whole guide is worth a read: https://www.douglasbaldwin.com/sous-vide.html

whldch

I after making my second batch of short ribs that take about 48 hours, I love the ability to monitor the temp remotely with my Joule. Compact, accurate, great app. I emailed them once for support on reheating, they got back to me within an hour. 

500

whldch said:

I after making my second batch of short ribs that take about 48 hours, I love the ability to monitor the temp remotely with my Joule. Compact, accurate, great app. I emailed them once for support on reheating, they got back to me within an hour. 

I won't being doing anything digital with this immersion cooker.  It does not have wifi of bluetooth connectability.  I'm fine with that.  Just wanted to dip my toes in the sous vide tub, per se, for now.  

500

Thanks everyone for the tips and tricks.  I have some research and trial and error cooking to do.  A good friend of mine swears by sous vide, and cooks everything in it.  I want to get eggs and chicken figured out first, and later a roast for roast beef lunchmeat.  

jtcBoynton

500 said:

It was bone in chicken breast that I took the skin off. It was pink near the bone. It’s cooked now. I certainly have a learning curve to get over. 

Doneness is all about time and temp.  Color has nothing to do with doneness.  The thing that is far more important than the choice of the equipment is choosing who you will trust when it comes to recipes.  Sous vide allows you to use alternative time/temp than the simple USDA guidelines. Some of the information you will run across on the web ignores the time/temp tables and is not safe.  Choose wisely the sources you will trust.  The Baldwin site is a good start to help development an awareness for new safety guidelines.