For those interested, sous vide circulator 2 for $249

dcarch7 d c f l a s h 7 @ y a h o o . c o m

12 years ago

A new maker Anova is pre-selling an interesting sous vide circulator, two units for $249.

It's a new maker, already sold over 7,000 units.

https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip

disclaimer: I have nothing to do with Anova

dcarch

Here is a link that might be useful: Anova

Featured Answer

bob_cville

12 years ago

Using a $20 PID temperature controller, a 50W light bulb, a $10 fan, and a beer cooler, you can reliably:

Make Cheese
Make yogurt
proof bread dough
hatch chickens

Hopefully not at the same time. Otherwise the chicks will eat your cheese, poop in your yogurt, and sleep on the soft poofy bread dough. :-)

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Comments (24)

bellsmom
12 years ago
Thanks, Dcarch

Really interesting. Gotta see if I have a friend who would be interested. Or I just may go on and order and have a spare as a gift.
Perfect for fixing eggs and other small items that I hate to drag out the Sous Vide Supreme to do.
Anova's $200 version is very highly rated on Amazon. This promises to be a real winner.

I like that the minimum immersion depth is only 3 inches or so. As I said, perfect for eggs. And who knows what else.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
As I have said, a lot of excitement in the cooking world with these less than $200 sous vide units. They sold over 7000 units in a very short time. There are a few other makers selling over 10000 units recently.

Yes it's great for eggs. Recently I sous vide pasteurized eggs for making carbonara and lilac ice cream. Perfect control!

dcarch
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Posted by mike9 : " How large of a cooler do you recommend? " How big a cooler will depend on how much food you try to sous vide. Since the components of my system are portable, I have several container sizes, from a small one to cook a few eggs to a good size cooler for large roasts. "How much power do i need? " The pump is less than 10 watts, the rest depends on the electric heater. Remember the heater use not much power to keep the water at the set temperature. "If i had to raise that the temperature of the cooler 30-40 degrees above hot tap water then its going to take a long time with 300w. I'd have to pull out the pans boil water on the stove etc. Could say a 1500w heater be too much and have problems with overshooting? I plan on using a PID and solid state relay. " I always use boiling water to get the water bath temperature high enough. 1,500 W heater will not overshoot if you have a good enough circulator. PID controller with a solid state relay, I believe, but not sure, throttles the heater from low to high. PID will, using self-tuning, self-adjusting to compensate overall equipment overshooting. "How much power does it take to sustain the equilibrium temp after everything has been cooking for many hours? " Depends on the insulating property of your container and the size of the container. "How much power does it take to maintain the set water temperature after a bunch of frozen food has been dropped into the bath? That could be important if i have an item already cooking and then later throw something frozen in there, if the temp of the water dropped for a long time it could mess up the cooking time of the first item. " Just keep an eye on the temperature reading, add more boiling water if needed. "I was looking at these heaters. http://www.amazon.com/NORPRO-559-Immersion-Warming-Liquids/dp/B000I8VE68/ http://www.amazon.com/Bush-CH-101-Energy-Saving-Immersion-Heater/dp/B003DLB5KW/ http://www.amazon.com/Reliance-9000129-045-Electric-Heater-Element/dp/B000H5W1TQ/ " The first two not too good: 1. they are not long lasting. 2. They are not completely submersible. The third one is very long lasting, but requires you to build something around the exposed terminals to waterproof and shock-proof. ------------------------------------------- I would like to say this to those of you who may be reading this thread, do not worry about any of these tech stuff. They are not what sous vide cooking is all about. A ready-made sous vide cooker is not that expensive anymore, plug it in, set the temperature and enjoy the superior food. That is all. All these annoying tech stuff are for crazy folks like me, who hasn�t quite outgrown his toy playing delinquencies yet. dcarch
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plllog
12 years ago
They have what seems to be the same offer for $239 as well. It's the pasteurization thing, which you've mentioned before, that gets me. :) Generally, one doesn't want the first units off the line, though...
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
I also made clotted cream, at exactly 182F.

Made scallops yesterday. At $22 a lb, I refuse to cook them at higher than 125F. Very nice indeed!:-)

dcarch
plllog
12 years ago
Cream! Oh, boy! I wonder how it would work for cheesemaking? I'm thinking even if it weren't set up for sous vide, but just had the milk in a bowl in a larger pot with the water circulating around it, it would be a more reliable way to get a precise temperature... Have to be careful it doesn't capsize though... I'm thinking maybe I need to get in on this. :)

New thought! I wonder if I could find an old beverage cooler on Craig's List that would make a good cheese cave. :) I just thought of that now. It's the right temperature range...
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
"---New thought! I wonder if I could find an old beverage cooler on Craig's List that would make a good cheese cave.---"

Using a $20 PID temperature controller, a 50W light bulb, a $10 fan, and a beer cooler, you can reliably:

Make Cheese
Make yogurt
proof bread dough
hatch chickens
etc.

dcarch
plllog
12 years ago
I can do all those things except the chicks in my kitchen without the gizmos. :) Actually, I could probably hatch the chicks in my kitchen, too, but I'm not going to!

By beverage cooler, I meant one of those small fridges that are supposed to keep all kinds of beverages but really keep wine too cold and soda too warm. :) It might be great for aging cheese in--50ÃÂ° F--if it's not too humid. And I suppose I could control that with some kind of moisture wick. I could put my hygrometer in there to be sure. :)

I seem to be terrible with thermometers and probes. I can never figure out where to put one in a bird, and even when I'm following directions perfectly, the number doesn't match up with what it's supposed to be. I have much better luck cooking by time. :) Pots of liquid are easier, but still awkward. I can do the cheese, but getting the temperature just right is a hassle. I thought consistently controlling the temperature of a water bath and just adjusting until the milk is the right temperature would be so much easier since my stove controls power rather than temperature.
arley_gw
12 years ago
If I'm reading this correctly, they won't be available till October. Still, for $125 each that's a good discount over the expected MSRP of $169.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
"If I'm reading this correctly, they won't be available till October.---"

In time for fantastic Thanksgiving dishes. :-)

"---Hopefully not at the same time. Otherwise the chicks will eat your cheese, poop in your yogurt, and sleep on the soft poofy bread dough. :-)"

LOL!

dcarch
plllog
12 years ago
ROTFL!!! Poor chicks! The dough I've been making is awfully sticky and damp. They'd love the warmth then get their fluffy down all nasty, and they wouldn't be able to get out when the dough deflates in their struggle. :( That makes me sad. I think we should at least par bake the dough before offering it up as a chick bed...
plllog
12 years ago
Apparently Bob isn't the only one who thinks bread would make a good chick bed: Rustic Whole-Wheat Pillows -- Scroll down past the first three pictures, a couple lines below the title. :)

Edit: poor word choice.

This post was edited by plllog on Tue, Jun 10, 14 at 2:45
kitchendetective
12 years ago
Great minds . . .

(Before I open the chicken coops in the morning, I always announce my presence by saying, "Just us, chickens." Commas do matter.)

This post was edited by kitchendetective on Tue, Jun 10, 14 at 8:58
jakkom
12 years ago
Thanks, dcarch, for the tip. I decided to spring for the two/$249 - I know at least two people who would love to receive this as a gift in case I decide I only need one!

October sounds good to me. It's too hot in my kitchen to cook until mid-October anyway, LOL. Dry sunny weather and post-menopausal hot flashes just don't go well together in a home that doesn't have air conditioning.....
plllog
12 years ago
I just had a lightbulb moment! I decided to go for it in May for the milk and eggs, but after overindulging in luscious almond duck, and thinking how sad it was that there were meats I couldn't serve at my apps party, like almond duck, because of the prep/production schedule... LIGHTBULB! Sous vide! Cook and hold at constant temperature. Never overdone. And I have two coming... mostly because it was fun participating in their kickstarter campaign, even though I had saved Arley's DIY instructions.

Okay. Sometimes I'm slow. I get it now. :)

I bet I could even cook the chicken drummettes that way, then just coat them and flash fry. That would be so much easier than fry cooking that many, and they could go straight out, rather than taking oven space.

Okay. Revolutionary. I get it... And I can still pasteurize eggs...
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
That's what the "water oven" (sous vide) can do.

1. take drummettes out from freezer.
2. put them in bag with seasoning, no thawing.
3. set water temperature (145F?) and cook.
4. Time when you want to serve and finish bake or fry. Never a need to check internal temperature, because the temperature will always be at 145F.

dcarch
plllog
12 years ago
Thanks! I hadn't even considered the straight from the freezer thing. Ultra cool!

So, I'm catching on... :)
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
12 years ago
"Thanks! I hadn't even considered the straight from the freezer thing. Ultra cool!
So, I'm catching on... :)"

You know around Thanksgiving time, they are practically giving away turkeys. I would buy a few, to freeze. Then sous vide the whole bird frozen to get perfect meat for sandwiches and such. Much safer than thawing in the fridge for a few days.

Yes, the giblets would be inside in the turkey, in a paper sack, cooked. :-)

dcarch
plllog
12 years ago
Hm... I don't know about that one... I'm very picky about my turkeys, and I've never seen them on sale. People always ask me what my secret is for making a great turkey, and my reply is you get what you pay for, number one being free range. A healthy, happy turkey and it tastes better.

So, why don't you do up a few turkey bowling discount birds and let me know how they taste?
foodonastump
11 years ago
Just pushed the button on a offer from "a big online retailer." $119, free shipping with Prime membership. Limited time offer (until 12PT) and only a bit cheaper than a promotion buying it direct, but I thought I'd mention it. I don't SV much but this is prettier and less cumbersome than my current contraption.
plllog
11 years ago
Works great too! I've tried mine in a small (2 qt) pot and a great big roaster and had splendid results from both. Congrats!
nancyofnc
11 years ago
If I buy fresh turkey when on sale at holiday time, take out the bag of giblets and neck, freeze it, then when I am ready later, dump it into a plastic bag to the sous vide, it would solve the problem of cooked giblets, wouldn't you think?
As an aside, my naive friend ordered a fresh free range turkey from a reputable vendor at the farmers market for Christmas dinner. The price was $150, or $10 per pound. She didn't ask the price before hand and was shocked. Serving it to her foodie-snooty son and DIL, they all said it was by far the best tasting turkey they had ever had. And, she will never buy another one, guaranteed.
Nancy
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
11 years ago
"---If I buy fresh turkey when on sale at holiday time, take out the bag of giblets and neck, freeze it, then when I am ready later, dump it into a plastic bag to the sous vide, it would solve the problem of cooked giblets, wouldn't you think?---"

Almost. I would cook the liver, the heart and the gizzard separately. Each requires different temperature and timing.

For expensive organic free ranged birds, sous vide makes even more sense (cents?). Sous vide's lower temperature gives you less meat shrinkage. More meat for the same $$.

dcarch
plllog
11 years ago
I made organic free range turkey roulades for Pesach sous vide this year. It was wonderful! But my old fashioned roasted turkeys are wonderful too. I don't do anything special other than buy the very best turkey I can get. I will scrimp on all kinds of things, but it's worth paying for a good turkey. :)

For those interested, sous vide circulator 2 for $249

bob_cville

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For those interested, sous vide circulator 2 for $249

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