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Sous Vide

enderw30
enderw30 Posts: 58
in EggHead Forum
So I'm thinking of making the leap and getting the Anova sous vide appliance. I'm mostly basing my choice off of the Amazon reviews. Any other suggestions for quality sous vide cookers? Also will it be a good compliment to my egg? As in those who have both are you glad you have both or should I stick with just the egg?
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    My advice (for the very best deal) is to wait for Black Friday sales as the pricing comes down quite a bit compared to retail prices. Also, if your not already get a twitter acct & follow Anova they always have tons of cook suggestions in addition to cooking times. Good Luck.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • HeavyG
    HeavyG Posts: 10,380
    Sous vide is a useful tool for both indoor and outdoor cooking.

    There are LOTS of threads here discussing this so the search feature will help you track them down.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    Get one.  It's another game changer, just like the Egg.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • blasting
    blasting Posts: 6,262
    The Anova is an compliment to the egg.  Also opens up some mid week options that may not be possible without.

    As Tim said above, wait for a sale - Shouldn't have to pay more than 100-120.  

    Lastly, they have excellent cust service.  My unit went bad after 7 months and they send me a new one immediately with no cost to me.
    Phoenix 
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    As I don't care about wireless connectivity, I LOVE the Sansaire. Because the digits are big and bright and on the side of the stick, and and can be seen across the room
    Judy in San Diego
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  • Hans61
    Hans61 Posts: 3,901
    It's an eggcelent reheater of egged leftovers

    you can do some cool stuff to beef roasts that can't be accomplished through any other method
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • blind99
    blind99 Posts: 4,974
    The Anova wifi is usually $200 but will often go on sale to $170. Wifi is def not needed and the Bluetooth version is cheaper. 

    The joule is a nice little unit. Only used it once but it's quite small. It has to be used via a smartphone or tablet though which could be a negative. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • scdaf
    scdaf Posts: 177
    Check out the Nutrichef on Amazon.  I think I paid $80 a year ago, have used it extensively and find it easy to operate and appreciate the 1200 watts of power for reaching operating temps quickly.  No wifi, no Bluetooth, just set and cook.  Do a 72 hour chuck roast at 132 degrees and thank me later...


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  • henapple
    henapple Posts: 16,025
    Anova.... @JohnInCarolina is right (finally) 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • RememberTheAlomar
    RememberTheAlomar Posts: 32
    I love my anova. Nothing like cooking a steak/pork tenderloin/chicken breast/etc... to perfection while out of the house and then searing it to high holy hell on the egg. 
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  • enderw30
    enderw30 Posts: 58
    I'm doing it. There is one on sale at amazon for one by Wankle that I am considering. Has anyone had any experience with this brand?
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Don't know anything specific about the Wancle.  The Anova is often sold for the same price.  Give some thought about the clamping mechanisms of the various machines.  That seems to be one major difference between brands.  Also the minimum depth and maximum depth differ between brands.  
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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