Author Topic: Sous-Vide Circulator Recommendations  (Read 4584 times)

Offline blair.streit

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Sous-Vide Circulator Recommendations
« on: April 28, 2016, 07:48:42 PM »
I've become interested in sous-vide and have played around with doing it "mash style" on my stovetop. I'd like to simplify/automate a bit and am curious if anyone has come across good info about buying a circulator or other equipment for this?

I know Drew talks about doing this quite a bit, but unless my search skills stink, I couldn't find any recent conversations related to using them for cooking (rather than mashing). Yes, I know -- asking for non-beer info on the brewing forum. Hey, at least I posted in the right category :)

Offline dbeechum

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Re: Sous-Vide Circulator Recommendations
« Reply #1 on: April 28, 2016, 08:04:24 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.
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Offline kramerog

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Re: Sous-Vide Circulator Recommendations
« Reply #2 on: April 28, 2016, 08:20:16 PM »
I like cooking pork loin sous vide since I like it pink.  I get a pork loin cut it into "chops" and add spices.  I then seal 3-4 pork chops in a vacuum bag - you got one of these for your hops don't you - and freeze.  I cook sous vide on an a hot plate controlled by a fermentation controller - you got one of these too?  I may or may not finish the "chop" on a hot skillet.

Offline blair.streit

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Re: Sous-Vide Circulator Recommendations
« Reply #3 on: April 28, 2016, 09:18:48 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.
I'm too ignorant to even know what I want yet. I just know I don't want to try and do it by controlling a flame periodically over the course of an hour :)

I was already looking at the Anova based on reading The Food Lab and other articles by Kenji Lopez-Alt. What you've said makes me convinced that it will probably help me execute more easily and learn a lot more, which is exactly what I'm looking for.

Thanks!

Offline blair.streit

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Re: Sous-Vide Circulator Recommendations
« Reply #4 on: April 28, 2016, 09:26:11 PM »
I like cooking pork loin sous vide since I like it pink.  I get a pork loin cut it into "chops" and add spices.  I then seal 3-4 pork chops in a vacuum bag - you got one of these for your hops don't you - and freeze.  I cook sous vide on an a hot plate controlled by a fermentation controller - you got one of these too?  I may or may not finish the "chop" on a hot skillet.
That's awesome! I don't happen to have a vacuum sealer, but I know a lot of folks do that for hops. I picked up a few of those food safe silicon bags on Amazon so I could reuse them.

Fortunately both of my temp controllers are hard at work currently, but that sounds like a good option for folks who could spare one for an hour or two and then put it back. I'm at the point where I have separate "beer things" and "kitchen things" because otherwise my kids or my wife will misplace one of my "beer things" after using it in the kitchen and my brew day takes a bad turn  ;)


Offline blair.streit

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Re: Sous-Vide Circulator Recommendations
« Reply #5 on: April 29, 2016, 01:20:54 AM »
I like cooking pork loin sous vide since I like it pink.  I get a pork loin cut it into "chops" and add spices.  I then seal 3-4 pork chops in a vacuum bag - you got one of these for your hops don't you - and freeze.  I cook sous vide on an a hot plate controlled by a fermentation controller - you got one of these too?  I may or may not finish the "chop" on a hot skillet.
Re-reading this and thinking about the recipe though, I think you just gave me the idea for the next thing I'm going to cook. Pork done to the right temperature is fantastic!

Offline euge

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Re: Sous-Vide Circulator Recommendations
« Reply #6 on: May 22, 2016, 01:34:22 AM »
For someone just dipping their toes in a decent unit should cost you less than $200. Entry level.

Boneless chuck ribs done pastrami-style for 48 hours at 138F- Amazing.

A vac-sealed steak done at 132F for six hours is as fresh six weeks later in the fridge as it was when bought. Simply sear on both sides for 30-60 seconds.

Easy to write the date, description and exact process on the bag too so you know what you did.
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Offline BrewBama

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Re: Sous-Vide Circulator Recommendations
« Reply #7 on: May 22, 2016, 01:01:57 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.

Late to the party here. ^^ +1 ^^   I also bought an Anova.  Great product.  I also use Chef Steps and their app for ideas and guidance.
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #8 on: July 15, 2016, 08:56:01 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.

I was trying to snag one of these on Amazon Prime day they had the bluetooth model marked to $143 and I had a (nonworking) code to save $30. After that fiasco Amazon credited my account $30, but of course the Anova is back up to $180. I guess I'll just watch it and if it drops again snag it.
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Offline Stevie

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Re: Sous-Vide Circulator Recommendations
« Reply #9 on: July 15, 2016, 09:01:53 PM »
I use camelcamelcamel to track stuff on Amazon. No account setup needed and it emails you when an item hits your target price.

Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #10 on: July 15, 2016, 10:22:26 PM »
Tracking it, thanks for that!!!
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #11 on: August 12, 2016, 12:48:55 AM »
The Anova Culinary WIFI Precision Cooker (B01761T6V4) is currently $149 at Amazon.
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #12 on: August 13, 2016, 04:10:40 PM »
Moving up, now $175.
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Offline BrewBama

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Re: Sous-Vide Circulator Recommendations
« Reply #13 on: August 13, 2016, 08:53:17 PM »
I got an anova circulator last year when they were doing their great sell off of the previous model and I love the damn thing. It's much better and more reliable than anything I could cobble together on my own.

What in particular are you looking for? I can say right now - get one and grab both the chef steps and anova apps for the phones because they give you a ton of guidance.

I also have an Anova and love it!


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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #14 on: August 16, 2016, 11:36:19 AM »
Dropped again to $149. Here is the CCC watch if anyone is interested, just enter your email and desired alert pricing. AFAIK it has never been lower than this. Mine should be arriving soon.
http://camelcamelcamel.com/Anova-Culinary-WIFI-Precision-Cooker/product/B01761T6V4
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