Reddit mentions of Sansaire Sous Vide Immersion Circulator 1100 watts

It's just the second gen of their original product. Mostly it's smaller and has bluetooth functionality (which some people care about). And it's only $100-$150 (depending on if you got the early bird), which is cheaper than their current model.

I will not personally be backing this, but am glad it succeeded and love my original Sansaire that I use for at least half of my meals.

My last birthday present. Used it initially for meat (so easy), but now getting into the world of vegetables and seafood. Seems like a bit of money for a kitchen item, but put it in a stock pot with water, put the veggies or whatever in a zip lock bag, don't worry if you have to let it sit for a while after you expected the meal to be ready, it won't overcook and is almost perfect every time. And tons of recipes. Christmas is coming!

http://www.amazon.com/Sansaire-Sous-Immersion-Circulator-Black/dp/B00KSFAB74/ref=sr_1_1?ie=UTF8&qid=1450744525&sr=8-1&keywords=sansaire+sous+vide+machine

Theres a few you can get. I personally have 2 Anovas (no wifi), they were at $150 each when i got them. So far, a year and no problems. You can also do sansaire (http://www.amazon.com/gp/product/B00KSFAB74/ref=s9_simh_gw_g79_i4_r?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=1WCMJ8MKVCZJ18FW1QXK&pf_rd_t=36701&pf_rd_p=2079475242&pf_rd_i=desktop) or nomiku (http://www.nomiku.com/) which are both at $200/unit. Chefsteps also came out with their own sous vide machine called Joule. Its on sale for preorder at $180, although it wont ship till may so quite a wait, although it has a magnetic base that clips onto pots in order to save space with no clip. (https://www.chefsteps.com/joule). If you have a 1k budget and are looking for something robust, i would recommend the polyscience. http://www.amazon.com/PolyScience-CHEF-Commercial-Immersion-Circulator/dp/B00NPYDAOG/ref=sr_1_1?ie=UTF8&qid=1450814500&sr=8-1&keywords=polyscience

These also have a bigger capacity at 8 gallons vs the other ones which are 4.75 to 5 gal capacity.

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

Sure, no problem! Here are some of my favorite resources.

The web site SeriousEats.com has a lot of good posts. Specifically, I like this guy's work. He puts in the research to really refine techniques. Some of this is cooking is "elaborate," but not overly so:
http://www.seriouseats.com/user/profile/Goodeaterkenji

And, he has a really good cook book:
http://www.seriouseats.com/the-food-lab

https://www.chefsteps.com/ is amazing. You want elaborate? This is the place. there's even a term for it: modernist cuisine. These guys have a lot of free content, but there's also a premium membership (one time purchase) which gets you access to a vast amount of videos, with more being made all the time.

Here is a related cookbook, which is stellar:
http://modernistcuisine.com/books/modernist-cuisine-at-home/

The above book is the "at home" version. This is the FULL version, including recipes that require lab equipment like centrifuges! You want elaborate? This is the pinnacle of elaborate cooking. Yes, it is like $500!
https://www.amazon.com/Modernist-Cuisine-Art-Science-Cooking/dp/0982761007

Into BBQ or grilling? Meathead's your man and his site is full of no-BS guides. He also has a cookbook but just the site will keep you busy for a long time:
http://amazingribs.com/

If you want to get started in fancier cooking I strongly recommend getting a sous vide apparatus, such as this one:
https://www.amazon.com/Sansaire-Sous-Immersion-Circulator-Black/dp/B00KSFAB74

Sous vide is an entirely new (to you!) way to cook and you can do things with it that are not possible in other ways. All of the "modernist" cooking guides out there use it heavily. There are many options for the hardware at all price points... Anova gear sometimes goes on sale for $100-150.

Here's a specific easy modernist recipe you can try. It benefits from, but does not require, a sous vide machine... they tell you how to make do without one. If you think this looks fun, ChefSteps will be your new addiction.

https://www.chefsteps.com/activities/sous-vide-salmon--2

Go get "on food and cooking" if you havent. It helped start the modernist movement by breaking down the science and history of cooking. It explains why you pair different foods together, from both a historical and chemical analysis level. The first chapter is flat out about milk. Just, the whole of milk, and it just goes on from there.

It's intense, and will send you leaps and bounds past just picking things out of a cookbook.

http://www.amazon.com/gp/aw/d/0684800012/

Also, sous vide machines are getting crazy cheap. It's my next kitchen purchase for sure:

http://www.amazon.com/gp/aw/d/B00KSFAB74?psc

I've been doing keto since March and have lost ~30-35 lbs. No exercise, just dieting. I've never really eaten unhealthy, but rather eaten too much of things that are considered "healthy" in moderation, e.g. orange juice.

I call my variation on it "Squirrel Hill Keto", because I work there, and with all of the Asian restaurants there, I find it hard not to eat rice. I just have to watch how much I eat of it and try to avoid it when I can.

To try to make this post a little more related to Pittsburgh:

• Jimmy Johns makes among the best lettuce wraps I've had, and doesn't charge extra for them.
  
• There are lots of gluten-free menu items all over the place, and they are better than the gluten-full options, but still not technically within diet constraints.
  
• I've been researching alternatives to flour and found that coconut flour and almond flour are commonly recommended. I just found almond flour for the first time in the wild today at Penn Mac in the Strip. Costco in the Waterfront had a big bag of coconut flour the other day.
  
• East End Food Coop has most of the alternative sweeteners, such as stevia, xylitol, erythritol, etc. I'm still trying to find psyllium husk, but it's likely EEFC has it and I've just not found it or had the impetus to ask.
  
• Italian restaurants are basically out when on this diet, and Mexican restaurants are difficult. I completely avoid the former and generally go for dishes like chicken mole or carne asada that I know won't have tortilla or such.
  
• Murray Ave Grill's southwest salad with roasted red peppers is fantastic, beaten only by the chicken shawarma salad at Taza 21.
  
• Keto seems to stress meat, so I've gotten pretty good at cooking meat in different ways so that I don't get bored of it.
  
  • Steak. I spend good money on ribeye at Costco, because I don't like Wholey's cuts. I'll get the occasional small filet mignon at Wholey's and their strip is good, too.
    
  • Chicken. Costco's chicken thighs are fantastic for me, as I very often cook [sous vide](https://en.wikipedia.org/wiki/Sous-vide] using a Sansaire Immersion Circulator.
    
  • Pork. Tenderloins go a long way: cook one in a crock pot or sous vide, and that's about four portions of very keto meat. Also, ribs: 3 hrs in the oven at ~300˚F, then a few minutes on the grill slathered in BBQ sauce and you'll never go hungry when you can do this for ~$3/portion.
    
  • Everything else. Fish at Wholey's. Random stuff, especially kebabs and exotic meat at Strip District Meats.
    
• I get most of my vegetables through a farmshare program at work, but augment with stuff that I get at the two produce places in the Strip (Stan's and ???). I get quick stuff at Giant Eagle and avoid Whole Foods entirely.
  
  
  Keto isn't cheap. Carbs are cheap: bread, pasta, rice. Not-carbs aren't: land and sea meats, vegetables, etc. That said, it is doable in Pittsburgh.
  
  The hardest temptation for me is beer, as I love me some good 'burgh beer and cider. I've had enough of those while on this diet to know what happens when I drink too much on the diet. The terrible feeling -- beyond hangovers -- for the next couple of days is a sufficient deterrent now that I've done it a couple of times. It does make me an incredibly cheap date, though!

I bought the Sansaire https://www.amazon.com/Sansaire-Sous-Immersion-Circulator-watts/dp/B00KSFAB74

I promise it is worth every penny. You will never cook a more perfect steak than using a Sous Vide, and finishing it with a pan sear on all sides. Pop the meat in the Sous Vide, go run your errands for a couple hours (or however long you want it to cook). I'm a novice at cooking, and this thing allows me to cook a steak to 5-star quality every single time.