Author Topic: Sous-Vide Circulator Recommendations  (Read 5951 times)

Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #45 on: November 26, 2017, 08:18:16 PM »
This one is on sale for the next hour at $50. I might check into it as a backup or for a second temp.
https://www.amazon.com/Avalon-Bay-Precision-Circulator-SVS-100/dp/B071WTQLMR
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Offline pete b

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Re: Sous-Vide Circulator Recommendations
« Reply #46 on: December 01, 2017, 03:14:07 AM »
My first sous vide effort, duck breast, medium rare.

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« Last Edit: December 01, 2017, 03:15:42 AM by pete b »
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Offline macbrews

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Re: Sous-Vide Circulator Recommendations
« Reply #47 on: May 16, 2018, 07:45:39 PM »
I found another use for my sous vide circulator:



Dissolve honey crystals. 


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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #48 on: May 16, 2018, 09:10:02 PM »
I keep thinking it could be used to keep a mash at temp or perhaps a warm temp for something brewing.
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #49 on: July 17, 2018, 01:45:15 AM »
The 900W Anova is $70 with Amazon Prime during Prime Days. I could not resist and purchased a second one. I was holding out for a Nano, but it is $100 currently.
https://www.amazon.com/gp/product/B01HHWSV1S
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #50 on: December 14, 2018, 02:25:09 PM »
Used the Sous Vide last night for steak to go with Quinoa. 3 hours from partially frozen to perfect at 125F.

Noticed the Anova Nano is $64 at Amazon. Currently there is also a 5% off coupon as well. At that price anyone can try Sous Vide.
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #51 on: January 01, 2019, 06:27:16 PM »
Running a leg of lamb today at 131F for 3 hours. Should be tremendous!
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Offline LeeH

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Re: Sous-Vide Circulator Recommendations
« Reply #52 on: January 01, 2019, 06:44:40 PM »
I presume some of you guys are using RIMS and their mash tun?


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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #53 on: January 01, 2019, 11:41:36 PM »
Running a leg of lamb today at 131F for 3 hours. Should be tremendous!

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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #54 on: January 24, 2019, 02:45:13 AM »
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Offline Fiddledeedee

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Re: Sous-Vide Circulator Recommendations
« Reply #55 on: January 30, 2019, 03:33:09 AM »
I have been Sous Vide cooking for a while and can't express how much I love it. It only takes 5 minutes to set up and 5 minutes to clean up everything when done. Just dropped in a Flat Iron steak...mouth watering already.
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Offline blair.streit

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Re: Sous-Vide Circulator Recommendations
« Reply #56 on: February 04, 2019, 06:34:37 PM »
Drew’s tip about hard boiled eggs in one of the December Experimental Homebrewing episodes was pretty timely. I’ve never liked the sulfur smells that come from hard boiled eggs, but this Sous vide process really seems to minimize that. And hard boiled eggs are very handy to have around for my diet (so that I can save my splurging for beer).


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Offline dbeechum

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Re: Sous-Vide Circulator Recommendations
« Reply #57 on: February 14, 2019, 10:29:14 PM »
It's damn handy isn't it?

(For the record)
20 minutes at 194°F (put the eggs in only once the bath reaches temp)
30 minutes in an ice bath.

The eggs peel super easy and are just perfect.
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Offline MDixon

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Re: Sous-Vide Circulator Recommendations
« Reply #58 on: February 14, 2019, 11:52:49 PM »
For non Sous Vide perfection. Cold eggs with 1" of water or more above them. Bring to boil over medium heat/flame. Turn off heat, cover and let sit in hot water for 12 min. Immediately cool in ice bath.
This seems surprisingly close to the Sous Vide version when you consider the eggs have to come up to temp/boil with the water. Probably the biggest difference would be this would use less water than my SV.



I run this SV poached scenario from time to time:
173F for 13 min with a fridge temp egg.
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Offline macbrews

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Re: Sous-Vide Circulator Recommendations
« Reply #59 on: February 15, 2019, 07:03:26 PM »
It's damn handy isn't it?

(For the record)
20 minutes at 194°F (put the eggs in only once the bath reaches temp)
30 minutes in an ice bath.

The eggs peel super easy and are just perfect.
Do you have a temp/time recommendation for soft-boiled eggs?


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