Sous Vide Recommendation

Ragingirishman2

I’m going to expand my cooking skills into the sous vide method. Can I get some recommendations on a good machine that is easy for someone to start with but I won’t outgrow when I want to do more. 

ColtsFan

Anova or Joule. I have both. Probably use the Joule more since it has cloud control 

GrateEggspectations

Anova. Have loved mine these years.

…..And if you want a great vessel, doctor an old cooler. 

Ozzie_Isaac

Anova.  I had both a Joule and Anova.  I use them a few times a week at minimum.  Anova is still going strong after 11 years, the Berville Joule lasted 2 years before it died.

(it was out of warranty and they did give me a 25% of coupon for any Breville product so that was nice)

MasterC

I like my Anova. It's a workhorse for me. It's been plugged in since getting it two years ago. The best thing I acquired for cooking next to the BGE's

JohnInCarolina

I use the Anova every week.  It’s been solid.

caliking

I have both (older BT Anova, and Joule). I usually use the Joule, because it fits in a kitchen drawer, and is easier to travel with. 

Also, the Joule is higher wattage, and circulates water more than the Anova. I think the later Anovas are higher wattage, and match up more evenly with the Joule. 

GrateEggspectations

Am I misremembering, or do/did Jules work only via the app? Personally, I do not like any device that has an app only as the controller. Did an approximation of that with a Vitamix once (albeit it had some very basic manual functionality) and I despised it. 

Ozzie_Isaac

GrateEggspectations said:

Am I misremembering, or do/did Jules work only via the app? Personally, I do not like any device that has an app only as the controller. Did an approximation of that with a Vitamix once (albeit it had some very basic manual functionality) and I despised it. 

Correct.  I found it finicky at times.  Anova are can be used without and app. 

RRP

Another strong vote for ANOVA. Have had it for many years. Very simple to use. I even sprung for its own little garage!

DoubleEgger

I bought the Anova Pro. The heating time is a huge improvement over the original and makes it more viable for weekday use. 

https://www.seriouseats.com/best-sous-vide-immersion-circulators?utm_source=googlepaid&utm_medium=con&utm_content=EAIaIQobChMItJWO7-TPiQMVD4FaBR3LQgBMEAAYASAAEgJ9r_D_BwE&utm_campaign=commerce-dd-SousVide_SeriousEats_Combined_CommSEM_DSA&utm_term=sous%20vide%20machine&utm_test=&displayPrice=no&gad_source=1&gbraid=0AAAAACeazfCn48adX428kKvrmfEPv0iZW&gclid=EAIaIQobChMItJWO7-TPiQMVD4FaBR3LQgBMEAAYASAAEgJ9r_D_BwE

OhioEgger

FWIW, I've been using an earlier version of this for about 13 years, and I still like it a lot Use it probably twice a week on average.
https://sousvidesupreme.com/products/sousvide-supreme-touch-9l

GrateEggspectations

RRP said:

Another strong vote for ANOVA. Have had it for many years. Very simple to use. I even sprung for its own little garage!

I bought one of those cases too, Ron. Love it. 

RRP

GrateEggspectations said:

I bought one of those cases too, Ron. Love it. 

First time I carried my case in to show my brother-in-law the man figured I had bought a fancy set of antique dueling pistols! 

RLS

RRP said:

Another strong vote for ANOVA. Have had it for many years. Very simple to use. I even sprung for its own little garage!

I'm with Ron and others in the Anova corner, I've had the same one since 2017. It gets used about 6-8 times a month, very simple controls and never had a problem with it.

JohnInCarolina

RRP said:

GrateEggspectations said:

I bought one of those cases too, Ron. Love it. 

First time I carried my case in to show my brother-in-law the man figured I had bought a fancy set of antique dueling pistols! 

LOL Ron!

DoubleEgger

I also recommend getting a dedicated container with a lid. In addition to the heat retention benefits, it’ll protect your sous vide from moisture damage. My old Anova went haywire from the steam on a couple of cooks. 

I have a LIPAVI container and I use it to store the sous vide instead of Ron’s Hamilton-Burr case. 

Ragingirishman2

Thanks for all the great suggestions and the entertaining stories. 

CTMike

DoubleEgger said:

I also recommend getting a dedicated container with a lid. In addition to the heat retention benefits, it’ll protect your sous vide from moisture damage. My old Anova went haywire from the steam on a couple of cooks. 

I have a LIPAVI container and I use it to store the sous vide instead of Ron’s Hamilton-Burr case. 

I wonder how many people won’t get that reference?

I have to Anova pro, use it 4 - 6 times/month. Great unit. 

fishlessman

i still use the original anova, open spaghetti pot on the stove ror most cooks. for those 30 plus hour soaks i just float bubble wrap on top to avoid evaporation. not much of a fan of those long cooks breaking down the texture too much.

otter

Good Day. I am interested in getting started doing this as well.
I noticed different wattage models. 

I have also wondered about cooking in a plastic bag. I do vacuum seal and freeze food. Have always wondered about plastic breaking down?
Grateggspectations talked of using a cooler for the vessel.
Thanks for any comments of ideas.

DoubleEgger

otter said:

Good Day. I am interested in getting started doing this as well.
I noticed different wattage models. 

I have also wondered about cooking in a plastic bag. I do vacuum seal and freeze food. Have always wondered about plastic breaking down?
Grateggspectations talked of using a cooler for the vessel.
Thanks for any comments of ideas.

Higher wattage models are going to heat the water faster and circulate more water. 

The Food Saver bags are fine to use at SV temps. 

You can use anything for a vessel including a stock pot. 

caliking

otter said:

Good Day. I am interested in getting started doing this as well.
I noticed different wattage models. 

I have also wondered about cooking in a plastic bag. I do vacuum seal and freeze food. Have always wondered about plastic breaking down?
Grateggspectations talked of using a cooler for the vessel.
Thanks for any comments of ideas.

A cooler is useful for longer SV cooks, and/or big cuts (e.g. brisket, beef ribs, etc.). The insulation helps. Also, as mentioned by @fishlessman above, bubble wrap works well to prevent heat loss from the surface.

Ozzie_Isaac

caliking said:

otter said:

Good Day. I am interested in getting started doing this as well.
I noticed different wattage models. 

I have also wondered about cooking in a plastic bag. I do vacuum seal and freeze food. Have always wondered about plastic breaking down?
Grateggspectations talked of using a cooler for the vessel.
Thanks for any comments of ideas.

A cooler is useful for longer SV cooks, and/or big cuts (e.g. brisket, beef ribs, etc.). The insulation helps. Also, as mentioned by @fishlessman above, bubble wrap works well to prevent heat loss from the surface.

Dang!  Bubble wrap is a genius idea!  I know why I always read your posts!!

MasterC

55 gallon storage container at home depot, $15, for large meals

shtgunal3

@MasterC if that is a 55 gallon container you must have some huge countertops. 

MasterC

Sorry,  that's 55 quarts not gallons

GrateEggspectations

@MasterC

I feel like you need more knives. 

MasterC

They're in the drawer

Ozzie_Isaac

MasterC said:

They're in the drawer

A chamber sealer will change your life.  Highly recommend one!

Canugghead

Ozzie_Isaac said:

MasterC said:

They're in the drawer

A chamber sealer will change your life.  Highly recommend one!

True but not sure if a residential chamber sealer can accommodate that big hunk of meat (ham?). It appears a 10x15 bag (biggest my VP215 can handle) would be too small/tight. I use my old Foodsaver for oversized protein.