Rubbermaid 12 Qt Container

EVERIE Collapsible Hinged Sous Vide Container Lid

Anova Wifi/Bluetooth Sous Vide

A Sous Vide cooker will decarb for your perfectly every time as well, and will have a million other uses in the kitchen as well.
Anova Sous Vide Cooker
Case (Optional but nice)
Reuseable Vacuum Bag Kit

So for a couple bucks less than a "unitasker," you can decarb perfectly as cited by Drama_Derp's link; You can take that decarb and do a perfect butter immersion with the same device, and you'll also be able to make perfectly cooked steaks, salmon, vegetables, perfectly poached eggs right out of the shell, etc.
Serious Eats has a lot of great material for Sous Vide cooking if you wanna browse how much more you could do on top of decarbing with the same device. :)

Another idea is a precision cooker if he doesn't already have one. I love my Anova. I do think sous-vide cooking tends to appeal to the more advanced home cooks. I use my Anova more than I use my pressure cooker, although pressure cookers definitely have their place. If you do go with the pressure cooker get one with a stainless insert, not the non-stick.

I would highly recommend a sous vide for cooking chicken (link to popular model on Amazon). You place your raw chicken in a Ziploc bag with some seasonings - even something as simple as salt and pepper makes a big difference - and you place the Ziploc bag in a pot of water with the sous vide and it heats up and circulates the water. It's nearly impossible to ruin your chicken with a sous vide, however it is a bit slow. I cook two large chicken breasts at 150 Fahrenheit for 1 hour and 40 minutes and it comes out nice.

These are all very niche products. While each will work to some degree, the scope of its usefulness is very narrow (OK, I may actually be a bit skeptical of the degree to which any of these can work in 10 minutes, but that's besides the point). If you are serious about wanting to help your wife make easy, consistent edibles, skip these overpriced specialty items and get an Anova/Joule sous vide cooker, a bunch of Ziploc bags, and some cheesecloth. Follow the guides at sousweed.com and you will get efficient decarb and infusion every time without the smell. The sous vide cookers are cheaper and do an incredible job at actually cooking normal food too!

My setup:

Anova Sous Vide Cooker

Polycarbonite Pan with lid
This really helps with long cooks, 48-72 hours for short rib or brisket.

For steak I cook at 129 F degress for two hours, let rest for 10-15 minutes then high sear in cast iron pan. I usually use grapeseed oil with a tab or two of butter, thyme, rosemary and smashed garlic.

Try Sous Vide. A basic immersion circulator runs $120 on Amazon (Anova). It's practically impossible to screw up, and there's no risk of fire...

Also makes it easy to cook a LOT of steak at once. Sous Vide will cook several bags of steak at the same time, just use a big container of water.

For small DIYs, I use that setup: hot plate with some sort of pot/tub holding water, silicon trivet, and beaker. I use a digital thermometer to check it every few minutes and adjust the temp that way.

For larger DIYs, I use a sous vide machine. I just get a big plastic tub (I like the Rubbermaid Commercial ones), fill it with water, and let the sous vide do its thing. It's the BEST - it holds an exact temperature indefinitely, it pairs with an app so you can adjust it remotely, and it keeps water circulating so you don't have to worry about different temps in different places. It's maybe overkill for small personal projects, but I super duper love it.

Looks like an Anova

Something like this would pair nice with the food saver! Would also go good with the grilled food!

Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_api_WwVmzbSPXPQ10

Amazon: Anova Bluetooth $94.95 and Anova WiFi $111.95

Deal of the Day - 11/20/17

To keep things in a rational perspective, you're much more likely to die in a car accident on the way to the store than from any bacteria.

Rinsing meat just spreads bacteria all over your kitchen. No need to do it. Ask any chef if you need a second opinion.

Also no need to cook meats to well-done. Get an "instant read meat thermometer" and learn how to use it properly. The USDA has minimum internal meat temperature recommendations. Aim for these targets and your food will be bacteria-free and taste the best. Even better, get an inexpensive sous vide cooker and be more than absolutely sure things are as moist and safe as can be.
Manga bene!

Go with the Anova, $150 https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1487868151&sr=1-1&keywords=anova
And don't be surprised if you end up using it a whole lot more often you expect. Sous Vide 4-lyfe

The expensive brands in that same price range:

All-Clad, Le Crueset, Henckel, and Mauviel.

This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.

At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.

-------

Here's a list of things they could get (an entire kitchen revamp) for under $1000:

A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)

Anova sous vide cooker for $110. Toys are fun.

Lodge enameled dutch oven for $60

Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20

Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).

Scrapers (super important!) and maybe silicon handles for $10

and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).

An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.

If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.

Other things:

OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.

The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)

---------

Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)

If going with regular handles and instapot, $850 <--- my choice

If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice

If going with regular handles and regular slowcooker, and no sous vide ~$650

Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400

This should show Amazon's pricing for the WiFi model over the last 6 months:
https://thetracktor.com/detail/B01HHWSV1S/us/

And the Bluetooth model:
https://thetracktor.com/detail/B00UKPBXM4/us/

The answer seems to be "somewhat often"?

(Edit: it shows 3 months of history by default, but you can change the amount of time shown in the graph. And sorry, I hadn't realized that your post title was a link to a similar site, so you already had the info that I linked to.)

I have the Anova sous vide. It's not a whole separate appliance, like some sous vide models, this you just clamp to a pot of water and let it whiz away.

This is the one I use. Take a look, there are similar ones that are cheaper that do the same thing.
http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4

EDIT: Another cheap skate tip. No need for a vacuum sealer. Just take a regular freezer bag, put whatever in it, and submerge in the water until you get up to the seal and.... seal... The water will push all the air out and create the same effect. Just don't get any water in the bag of course.

My cooking game is on point, no problems there. Trying to decide what my annual tax refund kitchen purchase is going to be this year and I think it's gonna be one of these bad boys.

Here's what I use
https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4
200 degrees for 2 hours (or less some say). No smell as it's sealed (get a foodsaver too). When done, unseal the bag outside for extra stealth.
Also makes fantastic food...
Lots of ideas here:
http://skillet.lifehacker.com/how-to-sous-vide-your-own-medical-marijuana-edibles-1772309487

I have no idea what you ate, but what you are describing is now easily achievable with sous vide. For chicken beer cooler sous vide works until you decide you want a rig. A few years ago I decided to get an Anova and am glad I did. In the summer I use it about once a month; in the winter about once a week; around the holidays, it never gets put away. The cooking style is totally different, so I recommend a slow start with things like the beer cooler method to see if the results are the ones you like, but if you do, the timing freedom for busy folks is a game changer.

Anova is usually on sale for like $80. Works great and simple to use

You can use it in a plastic tub or pot. Also, I use a roll of these and cut them with these.
Vacuum sealers are nice to have but not necessary. You can just use a sturdy ziploc bag and water displacement before sealing. Or you can just clip it to the side of the pot, no sealing necessary.

There has been only one other time the 900W WiFi version has been this low on Amazon; last Black Friday.. In the last 6 months, the lowest price is $150 and the average price is $183.86. The 800W Bluetooth only version can be regularly found for around $130 on Amazon though with an average price of $141.10.

So, after hours spent on internet I decided to get myself a 28 quart insulated cooler for my new Anova. I didn't expect it to have "can space" on top but it's a perfect fit. Right now I have 12 New York strip cooking in there for 2.5h.

links

cooler : https://www.amazon.ca/gp/product/B000MQ63C6/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1
cooker : https://www.amazon.ca/gp/product/B00UKPBXM4/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

note : prices are CDN $

You can also sous vide the ribs using this amazingribs.com recipe and finish on the grill. Gets you about 90% of the way there for much less investment. Plus you can use it for steak, roasts, chicken, or anything else.

1 best keto device ever:

Anova Sous Vide immersion circulator. perfect, easy, restaurant-quality food every time at a fraction of the cost.
https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1479609493&sr=1-1&keywords=anova+sous+vide

Gahhh looks like I got it on sale for 50 bucks off! But this is the one. Super easy, the blue dial just scrolls up or down to change temp and the play button starts and stops it.

You can cook them in shell. Set the water bath to 170f, drop eggs directly into water. Remove after 14min or so, and you have perfect poached eggs. Crack to serve.

Sous Vide is slow cooking done perfect. It will give you an exact result, each time. Its consistent, which is a rare feat in most cooking, and makes amazing dishes. Chef steps has some great tutorials and recipes.

I use the Anova in a 10Qt soup pot. Works great. Note that the price does drop to about $130 at times, so if you want to save a bit of money, wait it out. If you want to save a lot of money, you can DIY a sous vide cooker yourself.

I'll probably go with this one, considering the reviews. It'll have to wait until the end of stout season, though. :-)

Anova Culinary PCB-120US-K1 Bluetooth Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_8ExhybST8H8EC

The one I have is from Anova, it works pretty well. There are less expensive ones out there, I went with this one because of recommendations from friends.

He means in a Sous vide bath. Like Anova Precision Cooker or Chefsteps Joule

I have this one. It clamps onto a container (like a pot) rather than being integrated, so it takes up less space. I have had problems with it getting fried by steam rising from the water (an amazingly stupid flaw), but a cheap replacement plan and covering the pot solved that problem. It looks like there's a newer model, so hopefully they've fixed that issue

Anova Immersion Circulator

Not totally Keto related, but they're great for cooking all the meats!

This may be a bit of an investment, but I use the sous vide method. I have an Anova One immersion circulator cooker that I use as a general kitchen appliance for cooking meat and veggies, etc. I found a method to mash grains using it, here. I've only done this once for my last batch of cream ale, which is fermenting right now, but it appears to be have worked well! It's great at maintaining a temperature without any insulation. I do it right in my brew pot, with the grains in the bag, 3 gallon boil volume. I do 5 gallon batches and add water after the boil. Anova says the volume limit is 4-5 gallons.

Like I said, it's a bit of an investment with a sous vide device costing $150-$200, but you can use it for a lot of other cooking tasks, and it's cheaper than a store-bought 2-cooler mash and sparge setup.

I'd ask for a piece of exercise equipment second hand is usually pretty cheap. Or maybe ask for something that will allow you to cook something healthy for yourself easily. I've had my eye on this lately http://www.amazon.com/gp/aw/d/B00UKPBXM4/ref=mp_s_a_1_1?qid=1450105470&sr=8-1&pi=SY200_QL40&keywords=suvee+cooker&dpPl=1&dpID=31qzlpLHQcL&ref=plSrch

I use the Anova with bluetooth. Although I do not use the bluetooth function...

http://www.amazon.com/gp/product/B00UKPBXM4/ref=pd_luc_rh_bia_02_02_t_img_lh?ie=UTF8&psc=1

I usually buy 1" thick steaks, sous vide for about 60-90 min at 59* with thyme in the bag. Then I heavily season with Kosher salt and black pepper. After seasoning, I sear both sides in a cast iron skillet with black or white truffle butter for 3 min and also try to sear the edges as much as possible. I have had great results with this process.

ummmm....

IP is not meant for certain cuts.

(unless you just want to sautee it)

cuts with lots of fat are best. lean cuts will dry and toughen.

https://www.hippressurecooking.com/meat-cuts-pcs/

i'd slather it in olive oil and garlic, maybe tyme or oregano then broil it for ~6 minutes on each side..


but if you must..

add ~5 mins for frozen meat


you want perfect steaks and pork chops get a sous vide cooker. -

hang this thing on the side of a pot, and cook your food in a water bath.. (food is in baggies) https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4

NOT quick, the opposite, the secret is low temperature for long time, so you CANT overcook.. I'll never make steaks any other way now.. but it takes about 2 hours but the meat is perfectly (rare, med, well)

https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

y algo asi? https://www.amazon.com/Anova-Culinary-Precision-Adjustment-Circulator/dp/B00UKPBXM4/ref=sr_1_5?ie=UTF8&qid=1527601165&sr=8-5&keywords=sousvide ? tiene el tamañao de un termo

Anova

You use an immersion circulator. (Some people just call it a sous vide, but "sous vide" in French literally means "under vacuum", because typically you vacuum seal the food before it goes in the water.) This is the one I have: https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=dp_ob_title_kitchen and this is a popular one that came out recently: https://www.chefsteps.com/joule

I have a Anova sous vide machine and it is great and it is 30 bucks cheaper then the joule and does the exact same thing. I highly suggest it, I use it with a 5 gallon bucket and it works great.

I think it was this one

This: https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

The bluetooth capabilities aren't so important to me, it was just on-sale when I had a bunch of BB Reward Zone points to redeem before why expired. What I like is it's compact, and self contained.

Hey, since you've been so involved with this I thought I would update you.

So I've discovered you can decarb weed with a sous vide, which is essentially keeping water at a precise temperature and putting a vacuum sealed bag with what you're "cooking" in the water.

In this case just at the temperature for decarbing, The THCA in cannabis begins to decarboxylate at approximately 220 degrees Fahrenheit, for about an hour or two.

Different things have said different times, but I can get 80-100% decarb with it. At that point I can cook it into a butter and get some good butter. That can be done on a stove.

A camping stove. Now the important part about that, is that there's an oven you can get that works with camping stoves. (Linked at the bottom) Sous vide, because it's vacuum sealed, has little to no smell, so the only part I would have to do at home shouldn't smell, and no electricity required for the rest!


Camping Stove Oven
Sous Vide Device

Still live for the BT version for $99.

https://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4

$109 on amazon right now...https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1496426695&sr=1-3&keywords=anova+sous+vide

A good all around primer: http://www.seriouseats.com/2016/01/first-thing-to-cook-with-sous-vide-immersion-circulator-essential-recipes.html

The sub: /r/sousvide/

Immersion Circulators:

Joule: https://www.chefsteps.com/joule

Sansaire: https://www.amazon.com/Sansaire-Sous-Immersion-Circulator-Black/dp/B00KSFAB74

Annova: https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1497475365&sr=1-3&keywords=Anova

I'm using the Anova Precision Cooker. I'd also recommend looking at the Joule by Chef Steps

Immersion circulators have become increasingly affordable in recent years, and can hold highly stable temperatures by means of a controlled water bath. I use a pair of Anova models, and have been quite satisfied thus far. They have occasional sales that drop the price for that particular model down to around $100. There are a number of similar products presently on the market.

Look into "Sous Vide" cooking.

I tried using an electric bucket heater to assist boiling 6 gallons on my electric stovetop, but wasn't able to get quite enough juice to get a heavy rolling boil. YMMV depending on your stovetop power and boil volume and other such parameters, obviously. But I'd imagine with a temp controller hooked up it'd work well for mash temps, probably even on it's own without the stove power.


That said, what I did after the bucket heater failed to hit a rolling boil was buy one of these purpose-built Hot Rods. I got the 1500w stainless element + cable and plug from them, and paid the labor charge they offer to put it all together for me. Works great, boiling 6+ gallons in combo with my stovetop in under an hour.


For the mashing end, what I recently did for my mash that worked really well was to use a Sous Vide cooker (like this one) in place of my Hot Rod. A Sous Vide cooker is basically a heating element + temp control + water circulator all in one. It's meant to be used for precision temperature cooking of food immersed in water in vacuum-sealed bags...so it seemed like a perfect fit for a mash. And it really was! I do BIAB, so the grain stayed separated from the Sous Vide device to not clog the circulator. In my open-topped kettle I was able to maintain a mash temp of 151.5 degrees +/- 1 degree for the full 60 minute mash. And the bonus is I can still use it for it's intended food cooking purpose!

Buy a vacuum sealer. Here's the model I have.

You can buy the big bulk "we got 14 kids" packages, then vacuum seal and freeze them in meal-size portions. Throw a bit of marinade in the bag with the pork chops or whatever, then your meal prep can be taking a bag from the freezer and letting it thaw in the fridge overnight.

If you want to get real fancy, get a sous vide machine and the vacuum sealed bags can go from your freezer straight to the water bath.

wow it looked so cheap.... but then i check on amazon canada T.T

the container is $33
lid is a nutty 50$
and the anova is 160+35 shipping
so it's a total of $278 :(

I get that you had a bad experience with a Gourmia, I've seen you post about it on here a couple times, but as this post attests, units from any manufacturer can go bad. If you compare:

Anova: $125, 800W, 4.2 stars, 84% 3-5 star rating

Gourmia: $70, 1200W, 3.9 stars, 75% 3-5 star rating

Those numbers hardly indicate that either product is junk, nor do your experience or OP's, necessarily. Just wanted to point this out since aggrieved consumers tend to be loud while the contented majority stay quiet.

CC: /r/hailcorporate /r/shills

Obviously not all of them do, but check out the reviews for this one on Amazon

Anova Culinary Sous Vide Precision Cooker | Bluetooth | 800W | Anova App Included https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_i_VOmnDb4KZ662E

Even if they did walk it back, several people at that company thought it was a great idea to integrate FB. No thanks.

Actually

hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.

Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.

Anova is a great company as is Joule

https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI

Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.

You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4


https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC

End of the day you are just heating up water in a container also make sure you grab a container and a lid

Let me know if you need links to that as well.

Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.

I have a Anova immersion cooker. It is my go to way to cook venison, beef, pork, and veggies


https://www.amazon.com/dp/B00UKPBXM4/ref

The Anova

Instant Pot != Sous Vide Machine.

But seriously, grab a sous vide whale dick, and use it with your instant pot. I can make great sides in the IP, and pull a bag from my sous video bath and sear it in 90 seconds, and serve dinner in under 4 minutes.

I’ve used my sous vide cooker (Anova brand) for moths at a time. Just need to top up water levels when I start to hear it getting low.

No peanut or Canola oil on keto - Both high in poly unsaturated fats and bad for keto.

Want a real bomb steak? Use the reverse sear method and it'll be perfect every time. Use Avocado oil or Ghee, as your frying oil. Coconut oil is the other go-to oil in keto, but the smoke point is too low to use for steak.

Wanna up your steak game even more? Invest in a Sous Vide cooker like the Anova, vacuum sealed with some thyme, rosemary, sea salt, and pepper. Then use a Bernzomatic Propane torch to put a better sear on it than you've got in your pic.

I use an Anova sous vide that I got on Amazon. I keep my chemicals in brown glass jars and the sous vide keeps them within +/_ .10 degrees. It's a rather expensive gadget, but since the chemicals never contact the water and you cook with it in vacuum sealed bags, you can use the warmer to cook dinner with too!

BT 800 watt from Amazon $119 with prime shipping:

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4/ref=sr_1_3?crid=11BX2FG8QNY27&keywords=anova+precision+cooker&qid=1554744073&s=gateway&sprefix=anova%2Caps%2C164&sr=8-3

>What does your unit look like? I need something size efficient.

I have the Anova WiFi Precision Cooker. It's pretty small and doesn't need that much space.

Amazon

I wanted Chef Step's Joule, but it doesn't ship outside the US.

I'm not sure exactly what you're looking for per se, but if you want to keep something at a steady temperature an immersion circulator does that. It's rather pricey, but it keeps the temperature consistent.

i see this...

http://www.surlatable.com/product/PRO-1541135/Sansaire+Sous-Vide+Immersion+Circulator

but I've been eying this Anova bluetooth one on Amazon... :(

http://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_2?ie=UTF8&qid=1451588261&sr=8-2&keywords=Sansaire+Sous-Vide+Immersion+Circulator

Sous Vide's are cheap

First, get one of these. Then sear in a cast iron pan.

Or replace step one with the reverse sear method.

Did you know Amazon will donate a portion of every purchase if you shop by going to smile.amazon.com instead? Over $50,000,000 has been raised for charity - all you need to do is change the URL!

Here are your smile-ified links:

these

---

Never forget to smile again | ^^i'm ^^a ^^friendly bot

The funny stick looking thing I refer to is one of these. My immersion blender sees a lot of time making homemade ranch dipping sauce.

115 isn't bad for showers, you aren't being submerged in the water for long term. Cells start to die around 106 degrees when you start dehydrating. Just a quick google search so I don't seem like I'm talking out my ass

But when I was talking getting steak to medium rare I was talking about Sous Vide Cooking, which you effectively shrink wrap food and put it in preheated water and it effectively can't over cook. So if you want a medium rare steak, you have a water bath set to around 125-130 degrees (Anova sous vide heater from amazon) . Bag up your steak with spices/whatever you want. Toss is it in the water for 1-4 hours, and it'll come out medium rare all the way through. Sear both sides of it for Maillard effect/flavors, and enjoy a perfect steak.

Cooking on a grill gets you medium rare a lot faster (5-7 minutes a side depending on thickness) but you are working with the center of the steak being 125-130 degrees when done, while the gradient of the steak from center to outside is much more done than the inside since you are effectively scorching the outside with 400 degrees + temperature.

The annova is currently $100 on Amazon

Edit: here's the link to the one I bought: https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1494436147&sr=1-3&keywords=sous+vide it seems to be the most popular one. I'm sure there are other products that're a better value but I was kind of impulsive and just wanted to finally have one. :)

there's a bluetooth version and now i'm REALLY interested. we usually eat 20-30 minutes after arriving home from work and because of other things to do, i don't always have an hour to wait for my food to cook. but if one of us can say 'cook now!' when we leave work...hmmmmmm....

ah i see thanks for reply! do you season it before putting in the bag?

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4
is this one a good model of it to get?

Get you a sous vide wand, set it to the temp you want it, and enjoy.

This is the one we have. My husband is pretty much a master chef with it now. https://smile.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4

Get an immersion cooker. This is the one I have. It's damn near fool proof for steak or chicken or hamburgers. Season the meat, put it in a zip lock bag, drop it in water for 2-3 hours and your desired temp. Then toss it in a cast iron skillet for ~30 seconds each side to sear it and enjoy. The only downside is that it does take a while longer than cooking on a grill or stove top would, but man it's incredibly easy and doesn't require any interaction while it's in the sous vide so you can put it on and go watch endgame then come back to a perfect medium rare cooked steak that you only have to drop in a skillet for a minute to finish.

• A basic pressure cooker (stainless steel stove top)
  
• A good knife
  
• Cast iron pan
  
• Dutch Oven
  
• Sous Vide

Which one would you recommend if I want to cook chicken in bulk?

something like this

https://www.amazon.com/Anova-Culinary-A2-2-120V-US-Precision-Circulator/dp/B00UKPBXM4/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1542819661&sr=1-8&keywords=Sous+vide

or this

https://www.amazon.com/Gourmia-GSV550-Digital-Temperature-controls/dp/B018CZD4O8/ref=sr_1_16?s=kitchen&ie=UTF8&qid=1542819661&sr=1-16&keywords=Sous+vide

you can, but you're right it's just a hassle. before i got my anova i used to use a lobster pot and a candy thermometer and just tinker with the flame until it maintained a certain temperature.

i'm sure there are tons of videos online about doing sous vide without any special equipment.

it does take about twice as long to get to the meat to desired temperature without the water-circulation, however.

by the way anyone interested the anova sous vide thingy is great and costs way less than gaben's

Would it really be alright to leave it unattended? This is what I think of when I think Sous Vide, wouldn't the water boil away?

Should just be this one.

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

Assuming you're talking about this one

If you check CamelCamelCamel, that item has dropped below $100 a few times before, so this isn't really a crazy deal.

Why don't you get a cheap [sous vide machine?](Anova Culinary Bluetooth Sous Vide Precision Cooker, 800 Watts, Black https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_apa_aIvEzbEEGKP59)

It's essentially what you're looking to do, and the machine will make your life easier by letting you know that you're in the right temperature range.

This is the one I’ve been using for 3 years...👍

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4

https://www.amazon.ca/Anova-Precision-Cooker-Bluetooth-Watts/dp/B00UKPBXM4

On sale for $133 for the next 7.5 hours

the 2 most popular are Anova and Joules they are kinda pricey but once you get one, youll never have meat cooked off temp. some models even have bluetooth wifi so you can start the cooking while your at work. i used to SUUUUUCK at cooking chicken breast but with a suos vide machine it comes out almost as good as thigh meat.

Another pricey option is a sous vide. I’ve been using mine strictly for C41. It takes about 45-1 hour for everything to get up to 102 degrees.

sous vide

Like OP I have been on the fence about giving sous vide a try. Is there a particular anova model that is a consensus recommendation?

I have found two different ones on amazon (one is 2x the price)

Anova Culinary Bluetooth Precision Cooker, Black

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black)

I actually don't do much meal prep. Most of my cooking is quick single serve dishes in the microwave. Usually takes me only 10 to 20 minutes, as long as all the ingredients are already available. Note the specialty microwave equipment I mention there.

When I do prep something, I typically use glass cake pans, either 8x8 or 9x13, in the oven. I also use silicone bakeware, mostly cupcake molds. Also useful in the microwave. Very versatile.

As an example, I got a 5-pound package of a dozen boneless, skinless chicken thighs last week. As soon as I got them home, I baked them in a 9x13 pan and then put them into storage containers. I just take them out as I need them, either cold or heated up in the microwave.

I also drained off all of the juice in the pan, to save for soups. Very tasty.

I have a slow cooker I don't really use. I have considered a sous vide machine for steaks and such -- Amazon has the Anova on sale today.

Amazon har et ret godt tilbud pt

Sous vide plus bucket equals waterbath for 1/3 the price.

diciamo che con un pasto in-topic ti compri l'attrezzatura base e per un po' stai a posto.... il problema è trovare da noi ancora c'è poca scelta altrimenti con "poco" https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4/ref=sr_1_4?ie=UTF8&qid=1465918205&sr=8-4&keywords=sous+vide

Unless you are a professional chef, i don't think you need to spend more than 200$ on a sous vide machine you'll maybe only use once or twice a week. One of the most common home-machines is the Anova Sous Vide Sticks and it's like 200$ with all the equipment. Just get this one and don't blow a grand on something you just need to "test out some recipes".

Everytime i need to sous vide something i just borrow the 60$ thing from my gf's parents and even this one gives good results. Some people even sous vide stuff in a cooler box and it's decent.

I'm extremely lazy when it comes to cooking and I hate doing dishes, so I bought this and am loving it: https://www.amazon.com/dp/B00UKPBXM4/ref=cm_sw_r_cp_awdb_3h3FybN6A9AEX

If you want to know more about it, Google sous vide cooking.

I'll see him tomorrow so I'll ask but pretty sureeee its this one

Edit: As for the bucket.. he just uses honestly a plastic bucket most of the time

Anova listed here for 150$. I personally don't have this one, but there is also the Joule for 200$ as well as the Sansaire as the other commenter mentioned. They are all pretty good and will get the job done without taking up too much space.

bluetooth and a wifi version

Just buy an Anova sous vide you can clamp to a pot. You can even sous vide them, dunk in ice bath, put them in the fridge, then sous vide them again for just 10 minutes to heat them up and still have a runny yolk.

http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html

http://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B00UKPBXM4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1457594763&sr=1-1&keywords=anova+sous+vide