Show Us Your Meat, and We'll Show You Ours

[SlimKlim]

It is everything you could want from a Sous Vide machine and nothing you don't need.

Given that your other options are dropping ~$500 for one that is an entire unit with its own container, or cowboying it with a crockpot and a thermometer, the Anova or a similar model is definitely the way to go.

You clip it on the side of a pot (or a large hard plastic container if you're cooking for a party) and start heating the water. It's significantly faster if you preheat it on the stove, and usually not an issue if you overshoot it by a few degrees, because the refrigerated food you drop in knocks off a few degrees. When it's close to your desired cooking temp you either vacuum seal your food and drop it in, or use a freezer bag and form a vacuum (or close enough to it) by sinking the bag into the water with the top still open and letting it push all the air out. I used some grill skewers and chip clips to make sure the tops of the bags didn't fall into the water.

Like seww:



I'm already eye-balling some roast/prime rib recipes I want to try and it looks like for those I might actually want a real vacuum sealer for maximum juice retention, especially for the ones that go for 36-48 hours.

Oh and I took a photo of our fancy steaks when I unwrapped them, but forgot to take a photo when they were done, because I wanted it in my face like, ASAP.