Best products from r/sousvide

I have a WiFi Anova. If I could do it again, I'd buy the BT only version (or a no connectivity option for even less money, if possible). I honestly don't get enough value out of the WiFi to make it worth the extra $50 to me. It's fun and novel the first couple times you use it, but the amount of value I get out of it just doesn't justify the extra expense for me personally. You can kick off a 12 hour cook in the morning, and check it at work to make sure it's still at temp (I'm not sure what else it would do). Whoopee.

The biggest driver for the WiFi integration is the ability to set up your sous vide in an ice bath, then start the cook remotely from somewhere else so it's ready when you get home. Unless you're somebody who's already really big on eating as SOON as you get home (like having a crockpot dinner ready when you walk in the door, for example), then the WiFi doesn't really add much value. I've usually got an hour to spare between when I get home and when I'm ready to eat, and I usually only cook sous vide on the weekends anyway.

I looked at Joule, but it was actually backordered when I was buying, so that narrowed down my choices for me. In hindsight, I'm really happy with the manual controls of the Anova. I stare at my smartphone screen enough. And when I'm cooking my hands are more likely to be wet or covered in meat juice or something.

Regarding the power differences, my Anova has held this cooler (25 qt) at 131F for 72 hours. My hot tap water comes out in the 120's so getting it up to 131 isn't a huge deal. More power is better (of course!), but what I'm driving at is that it wasn't a significant consideration in my buying decision.

If you like connectivity and being able to yell at your appliances across the room and feeling like a techno-wizard, then you might really like the apps and all that stuff. I'm just not into all that - I just want my sous vide to get up to temperature I set and circulate the water with minimal futzing.

Maiden voyage, I always recommend pork tenderloin: 131-136 for 1-2 hours then sear. It's cheap, it's quick, it comes out amazing sous vide, and it's difficult to cook correctly conventionally (for me, at least). If you screw it up, it's not nearly as big of a loss as some nice ribeyes or something.

I just built one using the 33 QT today. Here is the result;

http://imgur.com/a/JLO9w

With my set up I need to fill it about half way, then with the lid rotated off like in the picture the water level is just at the minimum line on the Anova.

My tap water came out at about 130F and it took about 10 minutes to get it to 160F. I then turned it off and left it and it dropped about 6F in an hour. Most of the heat is being lost out of the lid so I am thinking about spraying some foam into the lid or some silicon to get some more insulation. Long story short the Anova is easily going to be able to keep the thing at temperature full.

Easy to do, I followed this guide https://anovaculinary.com/sous-vide-cooler-guide/

Only change I made was I used a 2 1/2" hole saw vs the 2 3/8" they say in the article. That means I have some wiggle room in mine, but it is still smaller then the wide part where the chrome meets the black plastic.

I think this actually works out better because the lid is actually made of two pieces and there is a gap in between. I used some electrical tape to seal this up. There is a lot of moisture in the cooler and I think if you don't seal this well then you will have mold issues.

The other suggestion I have is to run the hole saw in reverse. A carpenter in another thread recommended this. It prevents the saw from catching and tearing. It takes a little longer but gives a nicer hole. Definitely cut in from the under side.

If you watch the 33 QT on Amazon it gets down to $15; https://camelcamelcamel.com/Coleman-Can-Party-Stacker-Cooler/product/B002BMEFHE

The 25 QT doesn't get cheaper (if it is even available); https://camelcamelcamel.com/Coleman-Can-Party-Stacker-Cooler/product/B0030BGA0U

I live in Canada and Amazon.ca doesn't have as nice deals. I picked mine up at Canadian Tire. The 25 QT and 33 QT were the same price so I just went with the larger one.

Anova and Joule are the main contenders in the immersion circulator game.

You can use any cooking pot or cooler as your vessel, but lots of people buy clear plastic foodservice containers (Cambro, Rubbermaid) since they look a bit better (and a bit futuristic) sitting on your counter. You can cut a hole in the lid of your cooler/container to have a hole for your circulator in order to minimize evaporation. If you're gonna go that route I suggest you do buy a foodservice container and save your cooler for when you actually need it as a cooler. (The product I linked is just an example of what I mean by foodservice container. Get whatever you can find locally but make sure it's good for high temps)

And there's a stainless steel IKEA folding pot lid organizer thing that people use to keep their bags tidy in the water. Really any kind of stainless/rustproof rack that can fit in your container will do. (This isn't really necessary, but looks a bit nicer and makes it easier to retrieve your bags from the hot water with tongs or whatever)

As for vacuum sealers, I recommend getting a cheap manual foodsaver (The kind that you clamp down and press a button to seal), as the automatic ones tend to break easily. You can get 3rd party bags such as foodvacbags brand (I see that kind recommended on here, never tried them since they aren't available in canada), or get the foodsaver brand name ones for cheap-ish at costco (This is what I do) If you don't want to pull the trigger on a sealer just yet, get some ziploc brand freezer bags and use the immersion method to seal them.

/u/geetarobob already linked to an example of what a chimney is, but here's what's great about them. Generally, these are used to start charcoal for a traditional charcoal grill. It efficiently keeps all the coals together so that they ash over more quickly and get you grilling with less prep time.

However, another thing that happens in these is that it concentrates all the heat into a single area. Just above the opening of the chimney can get quite hot, several hundred degrees hotter than just open charcoal. It's also the perfect size for searing a cut of meat.

So what you can do is get a very small grill grate like this one or for a bit more you can get something like this. Place it over the chimney as it's heating up and it will get super hot. Wait for the charcoal to ash over as open flame can singe the meat and impart a bitter taste. Once everything is ready, place your sous vide meat onto the grate and give it 15-30 seconds per side. You will be left with a cartoonishly perfect sear.

I have both an Anova Precision Cooker and a Nomiku WiFi, both with a 4.75 gallon Cambro and lid. I've cut out holes in the lids to match the Anova and Nomiku with a jigsaw. Both circulators work great. The Nomiku isn't immediately available because they're having issues getting them shipped out, but I got lucky to get mine and I like it. It's quieter and more powerful. That being said, once stuff gets up to temp they're functionally identical. I'd save yourself a headache and get the Anova. I recommend a vacuum sealer. I have a VacMaster VP215, but don't expect other people to splurge on that.

In the Cambro I can easily do 5-7 lb of whole chicken breasts at a time. If it was cut into smaller pieces, it could be easier to get even more in there. You could probably get more in a large cooler, but that's way too big to put on my kitchen counter. So to answer question 1: yes, you can do it, but probably not all 15 lb at once. The good thing is that cooking sous vide requires no oversight, so you won't be stuck in the kitchen while it's cooking.

You can pretty much cook as many steaks as you can fit in your container, so long as you keep them somewhat separated. I like to use cheap steel cooling racks for this. They'll rust, but that doesn't really matter.

As for container recommendations, get yourself a restaurant-style plastic food bin. They hold heat a lot better and are better shaped than a big pot. I have a 5 gallon Rubbermaid model, which works very well for medium to large cooks. I've fit four racks of beef ribs in there (barely!), and an 4-bone rib roast in that thing, as well as a metric butt-ton of kabobs (about 15 lbs!).

However, if you're just feeding yourself and/or a significant other, it's probably a bit overkill. In that case, going for a 3 gallon squarish bin is probably a good idea, since you can buy aftermarket lids for them to fit your sous vide cooker.

3 Gallon Container: https://www.amazon.com/dp/B000R8JOUC/ref=sspa_dk_detail_0?th=1

5 Gallon Container:
https://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E/ref=pd_sbs_328_4?_encoding=UTF8&psc=1&refRID=HSS7H6QA7T55EV38JZMQ

3 Gallon Custom Lid: https://www.amazon.com/dp/B06XKQZCXJ?aaxitk=iSifJRwGyA8wJ2KnLTl3IA

I have used a number of containers for my Anova.

1. 25 Qt. Coleman cooler for long cooks with larger items with rack.
   
2. 5 gallon SS Brew Kettle with Reflectix jacket for 185F vegie cooks with rack.
   
3. 5 gal Polycarbonate container with lid cut out for a family members Anova with Weber rib rack from this thread:
   
   http://www.reddit.com/r/sousvide/comments/2d71u1/whats_your_container_of_choice/
   
   
4. 12 qt Camwear square Poly container with lid cut out with Sous Vide Supreme universal rack.
   
   Cooler is best for long cooking times and 12 Qt Camwear for daily short cooks.
   
   Consider that 4 or 5 gallons of water is heavy to move around for a few steaks or eggs or chicken and takes time/energy to get up to cooking temps.
   
   The 12 qt. Camwear with Sous Vide Supreme universal rack is the best looking of the bunch if there are any SO appearance issues and my first choice.
   
   http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
   
   http://www.sousvidesupreme.com/Shop_Online/Accessories/SousVide_Supreme_Universal_Pouch_Rack/Product.aspx?ProductID=37&DeptID=45
   
   Have Fun

I am unsure why his pan is not getting hot enough. Induction or not, low power or not, his stove top should be able to hit 400-500F easily which should be fine for searing.

As other mentioned drying the steak is #1 in importance.

I would also pick a higher temp oil like Avocado Oil or, if that seems too weird or hard to find then peanut oil. Avocado oil has the highest smoke point but peanut/sunflower/palm/refined corn oil is fine (although beware of peanut allergies if you have guests and use peanut oil).

After you dry the steak brush it with the oil. Not a lot. Just a light sheen (some fat from the steak will cook out adding more grease to the pan so not a lot of oil is needed).

When it comes to the pan definitely use cast iron. My guess is you are not letting it heat up enough. Cast iron has poor heat conductivity (compared to other metals). For searing this is actually a good feature. That said it takes the pan longer to heat up so leave it on the burner for a minimum of five minutes on full blast before cooking. Maybe longer...you'll need to experiment a bit (I have seen recommendations of up to 10 minutes but that seems a bit long but then I have not tested it so I cannot say for certain...if your stove top is low power it may well take 10 minutes).

Only once your pan is ripping hot should you add the steak. If you really want to be sure of your pan's temperature buy an infrared thermometer. They cost less than $20 if you really want to know what's going on. Just point it at the pan and it tells you the surface temp.

Again, wait till the pan heats up. It is easy to think with a burner going full tilt a metal pan heats up in moments. It doesn't. Give it some time. Especially with a cast iron pan. (Note: It can get too hot as well...a bit of practice helps figure out the sweet spot.)

I have the joule, it's easy to use and small. Rated the best by America's test kitchen.
You can save $50 by opting for the non stainless steel version. The internals are exactly the same, just cosmetic on the caps.

I personally opted for the Rubbermaid Commercial containers
https://www.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC/ref=mp_s_a_1_3 the 18qt is perfect for most cooks. For long cooks you might want some insulation, like a wrap or something. A 12qt is likely too small for a turkey. My 18qt can barely fit a small one.

I don't use a rack very often. It can be good if you cook a lot at once.

Don't forget a searing method! I have an iwatani torch, https://www.amazon.com/Iwatani-Culinary-Butane-pastries-camping/dp/B01HVZR3DI/ref=mp_s_a_1_3
A good cast iron skillet, and a homemade yakitori grill (most just use a starter chimney).

The basic foodsaver is good enough, though some don't have enough sealing power for wet foods. Some models have a wet/dry setting. All else fails you can get an impulse sealer. I use mine to double the seals on Ziploc bags, which their quality has been questionable and leak sometimes.
So long as the sealer has an accessory port, you can get a handheld attachment later. I actually don't recommend the fancy models with auto seal or bag detect, they tend to have more issues and less control over the process.

If you're looking to do a whole turkey, you'll need to get a big bag, or a vacuum sealer with at least 15in width. Cheaper just to get a big bag.

I finally got around to taking my Cambro+lid to my local TechShop to cut a notch for my Anova PC. This is how I did it:

1. Made cardboard template of lid
   
2. Cut out a notch on the cardboard template to test fit with container + Anova
   
3. Applied blue masking tape on lid and traced template onto tape on lid (forgot to take pictures of this and following steps)
   
4. Used appropriate size hole saw + drill press to cut round portion of notch
   
5. Used band saw to cut the straight sides of the notch
   
   The polycarbonate cut pretty easily with these tools. It didn't fray badly and break apart into shards like I thought it would. If I had the clearance to use TechShop's waterjet cutter that would have been the easiest and cleanest way to go, but that's a $250 class. Maybe someday.
   
   If you don't want to make your own or don't have the tools, I'm pretty sure this product is the same as what I did:
   
   

• C10L-AP Lid for LIPAVI C10: http://www.amazon.com/C10L-AP-LIPAVI-Container-Precision-circulator/dp/B017TMJWBE/
  
• LIPAVI C10: http://www.amazon.com/LIPAVI-Container-C10-Gallon-Quarts/dp/B014U56Z4U/
  
  I just did a test with water and I noticed a good amount of condensation on the side of the Anova because of the remaining gaps between the clamp and the notch. I'm going to try to design and 3D print a "saddle" that'll fit over the clamp and plug those remaining gaps. Hopefully that'll prevent what I've read on this subreddit about condensation getting into the back vent and shortening the lives of people's Anovas.

This is great, thanks. I own the Anova v1 and I've backed the Nomiku v2 because of the smaller vessel size, I'd love to be able to just use a kitchen pot for little things.

My big question is around vacuum sealers. Right now I use the Waring (http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/) gun sealer and I really like it but I can't seal anything that has a lot of liquids. I think all the consumer grade vacuum sealers have this issue.

I think I need to buy a chamber sealer (http://www.amazon.com/s/ref=nb_sb_noss_1?url=node%3D1090768&field-keywords=chamber) but these things are HUGE and not cheap.

Suggestions anybody?

P.S. Make these - http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html. OMG SO GOOD!

> Which ever model you buy, make sure it has a separate vacuum and seal button.

This is a good point. I just got my first vacuum sealer, a Crenova VS-1, I paid $40 on Amazon (it's $70 now, but will hopefully drop again at some point).

It has a button that will just seal, and a button that will vacuum to a certain level, then seal automatically. It has Dry and Moist modes, the Moist mode pulls less vacuum before sealing, to try and avoid sucking liquid into the seal area.

If the bag seems like it's going to crease, I click one end of the sealer bar down, then pull on the other end of the bag, and click that side down. That helps pull out any possible creases.

There is an inexpensive one on Amazon with good reviews, Seal-A-Meal, $36:
https://www.amazon.com/Seal-Meal-hands-free-indicator-FSSMSL0160-000/dp/B008HMWC4A/ref=cm_cr_arp_d_product_top?ie=UTF8

But it seems to only have a single button, which starts/runs the entire process. It sounds to just seal a bag, you slide the bag only onto the seal area, but not the vacucum area. It probably vacuums nothing, then seals the bag. But I'm not sure if you have many other options.

I can start vacuuming a bag that has some liquid. But before the liquid gets pulled to the seal area, I can hit Cancel on mine to stop the vacuum pump, then immediately press the Seal button to seal the bag. I'm not sure if you'd be able to do that with this Seal-A-Meal. I don't know if its Cancel button will cause it to actually seal the bag, or just stop the process entirely. If Cancel makes it seal, that would be OK.

This Nesco has nice features, at least, for $50:
https://www.amazon.com/Nesco-VS-02-Vacuum-Sealing-Starter/dp/B00IUAK39A/ref=sr_1_1?ie=UTF8&qid=1484093198&sr=8-1

A Seal button, a Vacuum/Seal button, and a button for vacuuming external things like jars (using an attachment). It also lets you specify a short or long seal time.

Mine is not fancy, but it seems OK to me so far. It has a 3-year warranty, which doesn't hurt. Some people suggest just buying an inexpensive one (in the ~$50 range), and replacing it when it eventually fails, since it sounds like even the $200 ones aren't going to last forever.

Lipavia Sous Vide Container - 26 Qt works perfectly for me. It's too big for 90% of what I do but when I want to do several racks of ribs or steaks for the extended family, the extra size is great. I also use it to hold all my sous vide stuff (vacuum sealer, Joule, bags, etc) when I'm not cooking in it.

https://www.amazon.com/LIPAVI-Sous-Vide-Container-Polycarbonate/dp/B014U596GO?ref=ast_p_ep

This foodsaver works perfectly for me.
https://www.amazon.com/FoodSaver-Vacuum-Sealing-System-Starter/dp/B0044XDA3S/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1518471516&sr=1-9&keywords=food+saver

Much like others, I've purchased a clear plastic food storage container (12qt) with a lid that was easily modifiable to fit the circulator. The Anova fits perfectly into the corner and circulation is great.

The 12qt is almost a perfect cube, where the 18qt and 22qt are the same width & depth, only taller. Previously I had a hacked-together cooler, but these clear food containers work much better imho.

http://amzn.com/B0001MRUKA

http://amzn.com/B002PMV79E

edit: words

Checking OP's history, it looks like s/he bought it from Amazon, made by Perfect Sousvide. At $88 versus $25 for the Cambro food box itself, I think I would take /u/bigcat69's advice and cut the hole for the Anovo myself but it would be nice to have that hinged lid.

I think it is a nice idea to insulate around the box and the lid should help with evaporation but maybe OP should also insulate the top. I am sure it is nice being able to glance over and see the action going but heat rises so I would assume there is still a lot of heat loss through the lid.

Generally you want good water circulation all around the meat. It looks like your steaks are making contact with the bottom of the pot. It'll still work because the pot also heats up, but it's sub-optimal.

I bought this thing to have a fully configurable rack to place bags in:
https://www.amazon.com/gp/product/B00TJTWR04/ref=oh_aui_detailpage_o05_s01?ie=UTF8&psc=1

You can install/remove any of the stands, they screw in. No plastic parts, all stainless steel. Pretty cheap compared to other options.

In your case, I would have arranged the steaks 90 degrees rotated in the bag so you get good space between them, and then each steak can sit in it's own part of the rack, with the space between them helping bridge the gap. That would still only use one bag, and you get excellent water flow around each steak.

That BBQ rib rack looks like a perfect size for your container! It costs a little more but I really like the IKEA pot lid organizer that I picked up from Amazon a while back for about $12.50. I don't have any IKEAs nearby but I've heard they are cheaper at the store. It is great because I can change the size depending on what I want to use it for and I only use half of the posts.

I have a Joule not a Nano, but I really like the 12-quart Rubbermaid containers for sous vide. I'm going to assume a Nano will fit since they are both about the same size. Good all-purpose size for many different uses.

https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

As far as a vacuum sealer, that depends on what you are going to cook. Can't beat a chamber vacuum for some things like the compressed strawberries I made yesterday, but admittedly it is an expensive extravagance if all you are going to do is cook steaks and chicken, for which ziplock bags work fine. I personally don't have any experience with FoodSavers.

I was able to do something similar by purchasing a BPA free commercial kitchen tub with a pre-cut lid. Cost wise, I know those water jugs (at least the ones I use for reverse osmosis water) can be expensive.

Still, pretty cool looking and with weights you could probably fit more in that than the tub I have. Nice work!

Best bags I've ever bought


FoodVacBags 100 Quart Size 8X12 Vacuum Sealer Storage Bags, BPA Free, Commercial Grade, Easy to use -presealed on 3 sides, Better inch-per-inch value than rolls https://www.amazon.com/dp/B00DSST17O/ref=cm_sw_r_cp_api_4OHvyb3VDKD7R

I think the Anova is rated to 4.5 or 5 gallons, IIRC. The fact that the cooler is insulated is helpful, and you probably aren't filling it up to the 6.25 gallons it holds.

I bought this food safe polycarbonate box for $25, and it is perfect for everything I've done. It's easy to store, and I can use it to carry around other food items if I'm taking it somewhere else to use. I think I just like being able to keep it in the kitchen without people asking me why I have a cooler sitting in the corner. I also don't have to cut holes in it to fit the Anova. If I need a lid for longer cooks to prevent water loss, I just cover it with foil.

I like a transparent acrylic bath. It lets you see at a glance what's going on (no floating, leaks, or bunching up). As long as everything's totally clean, it's attractive on the counter (my earlier stockpot setup looked more like a science experiment or homebrew).

I use the 5 gallon Rubbermaid polycarbonate, with the matching lid, and a cutout for the circulator. This is an ideal size, as it's close to the max capacity for the Anova.

There's supposed to be a 'useful stuff' link in the sidebar, but it looks like it's blank to me. /u/revolution486 is there still a wiki type thing for products?

OP, I bought a cheapo food sealer on amazon that's worked great for me. Ziplocks always leaked. This is the one I have, but I paid $17.59 on 10/31/18:

https://smile.amazon.com/gp/product/B008HMWC4A/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

I've used stock pots for the most part, but they're clunky and waste a lot of heat (which wears your SV device a lot) I'm looking at upgrading to the plastic bins now, but if you don't have a ton of funds right this second, it's a good component to hold off on to make sure you'll use enough to justify.

Searing in an oven is going to be possible but difficult. You need to keep applying heat while you're searing so you can't just take the pan out and toss the meat in, but you often want to baste or flip, so you also can't just drop the meat in and close the oven. The general advice I've heard is that enameled cast iron is "approved" for use on glass tops but (and I'm quoting someone else here):

>I wonder whether this whole issue is real at all. I've been using my heavy Le Creuset stuff for five years now with not a hint of a scratch anywhere (yes, I know it's coated but it's still darn heavy). So I just did a google search on the subject and found dozens of similar threads on all sorts of other chat sites, and you know what they all had in common? Despite the manufacturers' recommendations against using cast iron on glass cooktops, I was unable to find a single report of anyone ever actually getting any scratches! On the contrary, there were LOTS of postings from people saying they'd been using cast iron on glass for years and years with no problems at all.
>
> I'm starting to think that warning is just the manufacturers' lawyers playing CYA.

You can also buy a butane burner for ~$20 if you have the urge.

Another common tool is a straight up blow torch. If you have trouble with evenness, a searzall attachment helps spread the heat.

Yes, the nano can handle that. Get the rubbermaid 12 qt container.

Don't suck air out with a straw. It's unsanitary and disgusting. Use the water displacement method. And make sure your bags are freezer bags.

​

I love my nano. I've been using it 3-4 times a week since I got it last summer. Best steaks and chicken breasts I ever had.

For almost the same price as that lid, you can get a Coleman Party Stacker that Anova recommends for container modification in this guide that they published a while back. I made one, and it's awesome, albeit more water than your current setup. I use it any time I'm cooking longer than a quick half-hour dip for shrimp. If that seems like more effort than it's worth, the setup you have now with an added dish towel and/or saran wrap would likely work nearly as well.

My first attempt at sous vide was on the stove top with a digital thermometer but I couldn't control the temperature prercisely enough.

So I purchased an Anova Precision Cooker and that worked excellent. Started with pots but found them not large enough so I purchased this Rubbermaid 12 quart commercial container:
https://www.amazon.ca/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

This combo is working excellently for me. I use it about 2-3 times a week.

Doing like that it in a cooler might save you .25 cents in energy costs for a 24 hour cook while looking terrible and not allowing you to see what's going on. It's not really keeping things much more consistent.

This:

Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container for Kitchen/Sous Vide/Food Prep, 12 Quart


And this:

Collapsible Hinged Sous Vide Container Lid

And you have pretty much a perfect setup in my opinion for only $25. If you really are concerned about it not being insulated, you could use towels or get a sleeve for ~$20. But then you can't see in it again. And you would need to use it for almost 2000 hours to recoup your energy costs.

I think I have that exact same one and it's great. The best part is that it has little feet on the bottom to protect the counter from the heat (something the ever popular rubbermaid countainer is missing). If you're thinking about getting the lid too (I'd recommend it), be warned that it's not as easy to cut without tools (I have a bandsaw so I used that, but a cheap handheld coping saw would work too).

Overall, works great.

I bought this container with this lid, really glad I did. Perfect size, fits the Anova perfectly, and keeps the water/heat in.

TheWirecutter.com is a pretty nifty review site. They pretty much aggregate reviews and information from the web and try to provide information on good buys. Here is the sealer they recommended. I bought it off Amazon yesterday and it should arrive today. I'm looking forward to it.

I ordered a 12 quart cambro from amazon, which fits the anova perfectly. Don't worry so much about heat loss. The anova does a good job of maintaining temp. I have found the real issue is evaporation. Make sure you cover the container with something to minimize it.

link: http://www.amazon.com/gp/product/B0001MRUKA/ref=oh_details_o05_s00_i00?ie=UTF8&psc=1

EDIT. I also ordered the Universal Pouch rack from this place. Fits nicely into the cambro:
https://www.sousvidesupreme.com/Shop_Online/Accessories/SousVide_Supreme_Universal_Pouch_Rack/Product.aspx?productid=37&deptid=45&

Yet another edit: I've uploaded a pic of my setup: http://i.imgur.com/NhlvmY2

I bought a 12 qt Rubbermaid and an everie corner lid link, and have been happy. But I used a large stock pot for s while and add perfectly fine with that.

Get the Anova then see how it works for you before buying extras.

I used to only use the Food Saver bags, and they work fine, but yeah, they're expensive. Last year I bought a pack of these premade bags and haven't had any issues. Premade bags are nice because I don't find myself trying to save a few cents by making a bag as small as possible, or put excess wear on the machine by sealing the end. Also have one less seal to worry about leaking. I still have a roll around for when I need bigger bags, but premade 3rd party is the way to go.

There are infinite options for setup so I'll simply provide what I use:

I have a cambro food container I cook in. Rubbermaid works well but I needed something bigger. I use an IKEA lid organizer to hold my bags in place (this didn't fit in the rubbermaid). I only put foil or lids on the top for extremely long cooks (18-24 hours), you won't lose much water in a basic dinner cook. I have a rubber mat on my counter for hotter cooks to protect it. I also use a vacuum sealer for my food and found that placing a pyrex dish in the water helps keep them from floating. Here are some links to what I have purchased

https://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E/ref=sr_1_8?ie=UTF8&qid=1492527700&sr=8-8&keywords=cambro+food

https://www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B00TJTWR04&pd_rd_r=F9YJ15R2DKR95RQBYK3R&pd_rd_w=TH4K1&pd_rd_wg=oNXkw&psc=1&refRID=F9YJ15R2DKR95RQBYK3R

https://www.amazon.com/Countertops-Antibacterial-Dishwasher-Grey-XL/dp/B01MYV1O16/ref=sr_1_1?ie=UTF8&qid=1492527763&sr=8-1&keywords=rubber+mat+counter

https://www.amazon.com/dp/B000R8JOUC/ref=twister_B01FXRJ34I?_encoding=UTF8&psc=1

I don't have any experience with either, but I have had a "Seal A Meal" since August of 2016 that I've had good luck with (and it's cheaper than both of the listed units). ;)

Oh, and here are the bags I use with it....

Good question. What you see in the last picture is a 5lb shoulder roast that I threw in this morning. It was too big for the pinching action you describe so I added a knife to the bag and attached magnets to the rack which is holding the shoulder in place.

But yes, this rack can be used in a variety of ways: the squish method you mentioned, the magnet setup I described, or you can use binder clips to attach the bag to the metal posts. All really depending on what you're cooking.

I usually attach it and then gently lower it into the water until I get my fingers almost to the surface of the water and then drop it in. To remove, I've used tongs and silicone gloves. I've tried barehanding it a few times - certainly not recommended.

The rack is fine. It's been through probably 30 SV sessions and it's holding up pretty well. It's a cheapo Ikea deal so there's a little bit of rust but the price is definitely right! Here's a link: https://www.amazon.com/gp/product/B00TJTWR04/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Not the same thing, but these can get pretty close. The first one anyway. The second one just looks interesting and is cast iron.

https://www.amazon.com/Onlyfire-Stainless-Charcoal-MiniMax-9-Inch/dp/B015Z778RU?ref_=fsclp_pl_dp_5

https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY?ref_=fsclp_pl_dp_11

I have the 18 quart version of https://www.amazon.com/LIPAVI-Container-C10-Gallon-Quarts/dp/B014U56Z4U/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511842348&sr=1-4&keywords=sous+vide+container

and it works great. I also bought the small "ping pong balls" to use instead of a lid: https://www.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_6?ie=UTF8&qid=1511842412&sr=8-6&keywords=sous+vide+balls

I like the balls over the lid, because since I'm usually using some sort of vacuum bag or ziploc that's bigger than what I'm cooking, they help keep it centered in the container, and not drifting towards one edge (if you use the excess plastic as kind of a fin/sail sticking above the plastic balls.)

I've been surprisingly happy with https://www.amazon.com/gp/aw/d/B01N2HE2HD . It's small, which is nice since I have limited room, and has handled moist things and things with small amounts of liquid fine as well. Not sure how long it'll live though.

My vacuum sealer has a liquid vs dry mode as well as a gentle vs normal mode. Does the job pretty well.

this one is very popular here. . It’s great because it accordions in and out to fit different sized containers and food. I have 2, one that put on the bottom to space things out and one to put on top of the bags to stop floaters.

If you have an IKEA near you, they’re way cheaper in the store.

I like the 12 qt size. Perfect for daily use. I have the rubbermaid version http://www.amazon.com/dp/B000R8JOUC/ref=biss_dp_t_asn

The pot lid separator is a great idea. Here's the Ikea version on Amazon for those of us without an Ikea:

http://amzn.com/B00TJTWR04

If you have Prime you'll save on shipping vs buying it on Ikea's site.

Someone suggested that I share a photo of my rig.

I have a Sansaire. While it performs well, the hourglass shape is inconvenient.

I purchase a polycarbonate container and lid from Amazon on the advice of another member of this subreddit. The rough home, for the circulator, was made slowly using a soldering iron.

So far, I've cooked several top round steaks with this rig. Most recently, I made a brisket in the style of a beef bourguignon to much success.

My only complaint is the gap in the lid around the immersion circulator. I cover it with plastic wrap to maintain relative water seal.

These parts were far far cheaper than the Sansaire-specific solutions offered by Amazon—even with a $20 soldering iron!

Links (unaffiliated) to parts:

Rubbermaid Clear Plastic 5-Gallon Food Box https://www.amazon.com/dp/B000VARWQ4/ref=cm_sw_r_cp_api_r1Lpyb61GQYAD

Rubbermaid Commercial FG331000CLR Lid for Food/Tote Box https://www.amazon.com/dp/B00063L0WS/ref=cm_sw_r_cp_api_P1LpybSQ7WNFR

https://www.amazon.com/FoodVacBags-Storage-Commercial-presealed-inch-per-inch/dp/B00DSST17O/ref=sr_1_3?ie=UTF8&qid=1493730249&sr=8-3&keywords=vacuum+seal+bags

these are the ones I use, got a cheapo vac sealer off amazon for like 30 bucks. works like a champ.

if I do anything with liquid, it goes into a ziplock. but honestly, I rarely do anything with liquids.

This is the one I have. It was only $60 and works like a champ. Somewhat no-frills when compared to the others people are linking, but I'm happy with it.

I made ChefSteps brisket and used these bags to seal a 15Lb Brisket. It was tight and I double sealed the ends to be safe but it held perfectly.

After a couple broken FoodSavers and no room for a real chamber vac, I went with the Waring Pro Pistol Vac System and I've been super-happy with it. It's easy to use and creates a great seal. The main complaint is that you have to use their bags, which can get expensive, but it's not really that much more expensive than FoodSaver bags, and they're sort of reusable. I probably wouldn't wash and reuse a bag I'd stored and cooked meat in, but I love that I can use it to seal something, stick it in the fridge, then take out what I need later and re-seal the rest. You can't do that with FoodSaver or other roll bags, because re-sealing them is a hassle. I've also read that you can use the Ziploc vac bags with it, but I haven't tried it yet.

(Edited to add: This is for home use, a couple times a week, feeding 2 people. I don't know how it would hold up to heavier use.)

Yeah, it's the Ikea one, but I bought from Amazon for more money and free shipping here: https://www.amazon.com/gp/product/B00TJTWR04

Another user here of the 3 gallon/ (12 quart) rubbermaid container and lid. I cut a very small hole in the lid for my anova to fit into and it hardly loses any water even on >24 hr cooks. Plus the lid is flexible enough to just lift one or two corners and position bags. you can also use it to keep a zip top bag in place instead of clips or vacuum bags.

http://smile.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

http://smile.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00


I also use this ikea pot lid organizer to help separate bags or weigh down food that just keeps wanting to float. It is pretty nice because you can turn it around and remove pegs to customize the shape for what you are cooking.

http://smile.amazon.com/gp/product/B00TJTWR04?psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

Something else that is nice to use is a pair of tongs with silicone tips so that they don't rip your bags but still grip your food for removal or changing the placement of food, because you don't want to stick your hands in hot water!

http://smile.amazon.com/Vivree-Kitchen-Tongs-Set-Stainless/dp/B00XGXGP3Y/ref=pd_sim_79_3?ie=UTF8&dpID=41nuul3KFhL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0TK46SWSYA8WEN7S6YPR

So to piggy back on this topic, I have a 3 gallon container and was having a hard time finding a good rack. I finally went with the Ikea variera pot lid holder which is adjustable in length. I was a little worried about the plastic feet but they have held up including one 2 hour cook at 176 F.

Here is an amazon link which shoes what it looks like, the Ikea item number, and would allow someone without an Ikea to purchase (I think it is only $6 at Ikea though).

http://www.amazon.com/Ikea-701-548-00-Variera-Organizer-Stainless/dp/B00TJTWR04/ref=zg_bs_13750001_3

+1 for IR thermometer, avocado oil, and ~500°F surface.

I'd also add that you need to get as much surface area contact with the meat and skillet as possible, so any way to get even pressure pushing down on the meat. I put the meat in, then a sheet of aluminum foil, then my clean smaller cast iron pan (for weight/distribution) on top, then my hand pushing it all down (in an oven mitt). You can use a plate as well, and I've heard of people putting dumbbells on top instead of pushing down. Just something to consider.

I did it myself. I used this one: NutriChef Vacuum Sealer | Automatic Vacuum Air Sealing System For Food Preservation w/Starter Kit | Compact Design | Lab Tested | Dry & Moist Food Modes | Led Indicator Lights (Silver) https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_r_cp_apa_i_zIJSCbAKR0DQ9

I like it well enough. Like many it doesn't deal with any moisture well.

ah gotcha , thanks for the link I'll look into these vs the ones I'm using: https://www.amazon.com/gp/product/B00CQ8IXIK/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

Good to know that I won't need the marinade mode either. I guess when the liquid reaches the top, 90%+ of the air is out anyways.

Yea might be a good idea. I like these bags. “FoodVacBags”. I have a sealer but don’t seal every time. Depends what I’m cooking and what temp.

Foodsaver compatible FoodVacBags 100 Quart Size 8x12-inch Vacuum Sealer Storage Bags, BPA Free, Commercial Grade, Heavy Duty, Sous Vide https://www.amazon.com/dp/B00DSST17O/ref=cm_sw_r_cp_api_NJF.zbTZTFHH7

Thanks!! It is actually a repurposed pot lid holder from IKEA. I read about it somewhere I think from Serious Eats. I can't take credit for the idea. It's $5.99 if there is an IKEA near you or you can order it online http://www.ikea.com/us/en/catalog/products/70154800/ or on Amazon.com at https://www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04/ref=sr_1_1?ie=UTF8&qid=1469988460&sr=8-1&keywords=ikea+pot+lid+organizer for $12.59

The spacers are removable so you can customize it to what best works for you.

I use this as container:

www.amazon.com/gp/aw/d/B000R8JOUC/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

And this as lid:

www.amazon.com/gp/aw/d/B071L6PRY8/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

They work fine for me, and the price is good. I guess the lid could be a little thicker if I had to pick something but really I'm satisfied with my setup.

I lock the zipper part of my bag under the edge of the lid so I don't have to fish it out of the water.

I use this torch. Got the fuel from a local Asian grocery store. Works perfect as a compliment to a grill sear. Use it to crisp up the side not facing the grill and also to spot render fat as needed.

12 quart seems a little small to me. I got this 5 gallon tote and I think it's great. http://smile.amazon.com/gp/product/B000VARWQ4

while you're at it I'd also suggest getting some kind of rack to keep the food off the bottom so you keep heat circulation on point. I got a couple that fit in the bottom of this one.

Sounds like the Waring Pro Pistol Vac is in your wheelhouse if you're already familiar with zip bags.

Works great for me and many others in this sub.

Grab one of these to separate your food, or as a weight on top for larger cuts.

They rust after a while, but for the price they're great.

If you don't have an Ikea near you, they do sell them on amazon but for about twice the price.

I use this one and have had really good luck with it.

Vacuum Sealer By NutriChef | Automatic Vacuum Air Sealing System For Food Preservation w/ Starter Kit | Compact Design | Lab Tested | Dry & Moist Food Modes | Led Indicator Lights (Silver) https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_r_cp_api_pQbSAb4NVV3JY

Here's my setup, it has served me very well so far!

Anova Immersion Circulator : $200

4.75gal Cambro: $30

Lid for Cambro(optional): $17

Ziplock Vaccuum Sealer(I also have a foodsaver, but this Ziplock one is better IMO): $55

Bunch of Ziplock vac bags: $35

$337 total

Might wanna work on a heavier, hotter sear there. did you dry off all the liquid before searing?

I have a culinary torch I bought on Amazon for not much. I can get the butane refills at Smart and Final. Using that in combination with a bbq or cast iron will ensure you get the heat on quickly.

https://www.amazon.com/Iwatani-CB-TC-PRO2-Professional-electric-Stabilizing/dp/B01HVZR3DI/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1501225076&sr=1-10&keywords=culinary+torch

i like these bags

http://www.amazon.com/gp/product/B009O9VMCI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

they are very high quality, and hold a vacuum during freezing and heating. you could just use the water displacement method like with zip lock bags, or you get a small battery powered pump

this one works ok on that waring seal port http://www.amazon.com/gp/product/B000XY8PDW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

and the official pump http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1418096775&sr=1-5&keywords=waring+pro

I'm not sure what you have already, but I'll link what I've enjoyed using:

THIS or THIS or THIS or THIS or THIS or Vacuum Sealer and bags from Costco or I prep the food on this and use this to put it in the bag without touching the bag...much

Typically a blow torch with the Searzall is recommended around here, I have one and it works great!

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

I have about 4 Cambro clear food storage containers I got from FoodServiceWarehouse during their going out of business sale. They're a couple different sizes so I can use a smaller one when cooking for just the family and the great big ones when I'm cooking for a whole bunch of people. I also have two Anovas so that's why I have 4 different containers.

They're pretty expensive on Amazon, probably because they're so expensive to ship (it's like shipping an empty box full of air, they don't weigh much but are big so the boxes all get dim'ed out on the dimensional weight threshold).

But you can find them locally at any restaurant supply store or even eBay or Craigslist.

SEARZALL Best I've found!! Compact and fast!

True but it also says there is a newer model which is only $10 more than the woot sale on this older model.

http://www.amazon.com/FoodSaver-V2244-Vacuum-Sealing-System/dp/B0044XDA3S/

I picked this model up for about $50 http://www.amazon.com/FoodSaver-V2244-Vacuum-Sealing-System/dp/B0044XDA3S

Its cheap and easy to use. It does have problems with liquids, but that means you have to manually tell it to seal or it will get the internals wet. I made a mistake and got my machine wet with a beat balsamic and it broke the machine. Luckily the machine is dead simple and I was able to take it apart and repair the faulty shut off switch. Don't let it scare you though. When I make chicken stock I put it in the vacuum sealer bags which I make from a roll and thrown them in the freezer.

If you freeze foods you will appreciate the food saver. I was on the fence about it, but love how easy everything stores in my freezer with no/minimal freezer burn. Cooking sous vide, I can now do the longer cooks without worrying about my ziploc bag opening up.

I use a this gun. It works great. Takes up far less space than most sealers and I can reuse the bags a few times before they're no longer good.

I've bought these gallon, quart, and pint bags from Amazon. They work great.

Cambro containers are pretty much gold standard commercial kitchen gear. No staining by food, doesn’t leech chemicals or flavor, and long lasting.


12 qt cambro

corner cut-out lid for 12 qt cambro.

I rest my set-up on one of these dish drying mats to insulate (protect) the stone counter top from heat damage (expansion).

For my Anova PC I use the Rubbermaid 3 gallon space saver: http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 and the lid which is soft enough to cut with a knife: http://www.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 I may eventually get a larger unit but for now this is what I have. I also ordered the Sousvide Supreme rack but have not received it yet.

Yes, they're that cheap! :-)
This is the one I got, and these are the bags I use.

Nice, thank you! I was looking at this one:


EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_gGvRCbTNRZQ8H

I use this one:

http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E

with this lid:

http://www.amazon.com/Cambro-1218CCW135-Half-Size-Flat-Food/dp/B0001MRUZU

I used a dremel and cut an opening in the lid to fit my Vacmaster SV1. Longest cook I've done so far was 36 hours and it worked out great.

I've had success with FoodVacBags off Amazon: http://smile.amazon.com/gp/product/B00CQ8IXIK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

This is what you want. Look at the reviews, they’re all from sous viders. Works great.

Here ya go: Seal-a-Meal Manual Vacuum Sealer with compact design, hands-free, seal indicator lights, FSSMSL0160-000 https://www.amazon.com/dp/B008HMWC4A/ref=cm_sw_r_other_apa_mWbZxbSPSREMC

Currently $31.44 and works great!

I got this one and it is great!

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount)

https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_i_lOUQDbP7ZKZEX

I agree with your point, but there are things like these:

https://www.amazon.com/LIPAVI-Container-C10-Gallon-Quarts/dp/B014U56Z4U/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=S8GYEJ1GE2D2TK8N8K61

https://www.amazon.com/gp/product/B017TMJWBE/ref=s9_cartx_gw_g79_i2_r?ie=UTF8&fpl=fresh&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=&pf_rd_r=12WYS1EXWNK787NB25J0&pf_rd_t=36701&pf_rd_p=a6aaf593-1ba4-4f4e-bdcc-0febe090b8ed&pf_rd_i=desktop

I have 2, one smaller for my daily stuff:

Camwear Polycarbonate 12 Quart https://www.amazon.com/dp/B0001MRUKA/ref=cm_sw_r_cp_api_vCT1AbA0R3B10

And a second for higher volume cooking:
LIPAVI Sous Vide Container https://www.amazon.com/dp/B014U596GO/ref=cm_sw_r_cp_apip_H6AvKrmB7Nvum

I’d say you should start with the 12 quart but neither are very expensive. Also consider some ping pong balls for longer cooks to simplify any problems with evaporative loss. https://www.amazon.com/dp/B01IEB5T2U?ref=yo_pop_ma_swf

I use www.seriouseats.com as my resource for everything sous vide.

Welcome to sous vide, you’re going to love it.

Looks like a Coleman Party Stacker.

https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B0030BGA0U/ref=sr_1_1?ie=UTF8&qid=1484588750&sr=8-1&keywords=Coleman+Party+Stacker

ITC308 controller from inkbird, $39, I got from Amazon. As described and fast shipment, I definitely recommend.

I'm not the person you're replying to, but I usually buy my generic bags on Amazon—something like these or these. They've always worked fine for me; the only hitch is that the rolls are much larger than the Foodsaver brand rolls (because they're 50 feet long by 11 inches wide, as opposed to 16' x 11"), and the lid of the roll compartment won't close if I put a whole roll there. The first few times, I unspooled about a third of the new roll and wrapped it around the cardboard tube from an old roll of Foodsaver bags. That worked, but now I'm lazy and just let the lid stay open with the huge roll sort of perched in there.

I bought these items:

1. Container
   
   
2. Lid
   
   Fits my Anova perfectly and I didn't have to bother with cutting any holes.

I bought these; they've been working great.

https://smile.amazon.com/gp/product/B00CQ8IXIK/

NutriChef is what I have. works great.

https://www.amazon.com/NutriChef-Automatic-Sealing-Preservation-Indicator/dp/B01N2HE2HD

Another separate reply, since my previous post was getting long - I think it's a reasonable size to feed maximum 4 people at a time (no vac sealer yet), but tonight when I cooked four 1-1/4" thick pork chops I had hoped to also cook some chicken breasts for later, but after the four chops I was hesitant to cram anything more into the space.

Eventually I intend to get the 4.75 Gallon Cambro with the shifting lid (scroll down to the "frequently bought together" section).

The big cambro will come into play this summer, when I aim to have cookouts with the grill going for searing.

I stand by this guy. http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_1?ie=UTF8&qid=1453203719&sr=8-1&keywords=waring+pistol

Bags are dishwasher safe as well.

I own the Seal a Meal and am totally happy with it. I use Ziploc vacuum bags of various size.

I got the V2244 off Amazon. It comes with a few sizes of bags, as well as a roll for making your own bags. I also bought a roll of the Ziploc vacuum bags, which are cheaper than the FoodSaver brand and work just as well.

Two things of note:

1. If you can taste it, your oil might be off, and going rancid. How old is it?
   
   
2. Get yourself one of these: https://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY/ref=sr_1_3 and never have to guess again. They're also a great deal of fun.

Nice job!

I accomplished something similar with this Rubbermaid container and lid.

The Rubbermaid lid is just plastic so I was able to cut a notch out using sharp scissors. This thread has a picture of my setup.

SEARZALL

https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_i_454PDbPTZAGH4

It ain’t cheap, but it’s good.

I got this one end of November for about 50 bucks and it was the best sous vide accessory I've purchased. I can't imagine not having one now. I've started buying meat in bulk, portioning it out and freezing it so I can make it whenever. Plus I've found other uses for storing things. http://www.amazon.com/gp/product/B0044XDA3S

It would probably vary a bit depending on your specific model of stove. The only way to know for sure would be to use something like this:

http://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY/ref=sr_1_2?ie=UTF8&qid=1451863683&sr=8-2&keywords=temperature+gun

http://www.amazon.com/gp/product/B008HMWC4A/ seems like a pretty good deal. I haven't used it since I have a bunch of FoodSavers and soon to be a chamber vac, but if I were starting out I'd be considering that especially since it's $30.

I think these are fine: https://www.amazon.com/gp/product/B00CQ8IXIK To me they feel better than the FoodSaver brand

1. It's not usually an issue, but some people have said they think it has damaged their device. A common solution is wrapping a dish towel around the device directly above the lid. The towel will get wet from steam, but keep the top of the Anova dry.
   
   
2. It's generally better to re-bag, because you don't know what's in those bags, and you don't know if they're designed for that. Sometimes the seal will break or the bag may have nasty stuff in it. However that was probably not the issue with getting the steak to temp. As has been mentioned, if it gets stuck in a corner and the water isn't circulating well, one of these will help: https://www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04. Keeps it in place and allows the water to flow around it. Also, do you have a good thermometer? Could be the issue for both things if not.

Yes. Got it on Amazon. https://www.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I have this food saver :

https://www.amazon.com/FoodSaver-Vacuum-Machine-Starter-Certified/dp/B0044XDA3S

I vacuum pack liquid stuff all the time. Specifically I make chicken thighs with lawrys jerk sauce in the bag. Turns out great. But you don't need to freeze first and then vacuum seal the bags. If you have a food saver like mine just clamp the bag exactly like normal. Now before you hit the vac button move the whole thing so the bag is hanging vertically off the counter held by the sealer. Hit the vac button and JUST before the liquid gets to the top hit the seal button. Mine stops dead and seals the bag right away and since you're pulling liquid up to the top of the bag it gets all of the air out every time.

What kind of container are you looking at that's $40? A 12 qt container and lid is half that price.

https://smile.amazon.com/gp/product/B000R8JOUC/ref=oh_aui_detailpage_o01_s00?ie=UTF8&th=1
https://smile.amazon.com/gp/product/B000VAUFD6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Here is the BPA-free version if you plan to also use it in food-contact applications, https://www.amazon.com/gp/aw/d/B000R8JOUC/ref=psdcmw_13880481_t1_B0001MRUKA?th=1&psc=1. The traditional Cambro's still use a BPA polycarbonate, while Rubbermaid Commercial's version is their proprietary​ BPA-free CarbX plastic. I've​ switched to exclusively use the Rubbermaid over the Cambro's, and they are just as solid as product and actually hold up a little better.

A lot of us use this one. You'll need a dremel to create a notch for the circulator to attach well though.

https://www.amazon.com/gp/product/B002NQB63E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I have been using this Iwatani torch for my searing and have been quite happy.. It is well under 1/2 the cost of the Searzall. I get the butane from Walmart for much cheaper than online. You can also find it in camping stores as well.

I have this one and it's fantastic. It's a bit over your 20$. They sell the same one and gas at my local asian market for half the price of amazon. Gas is like 2$ a can and lasts dozens of uses. The size is also very convenient.

I actually read that article earlier and it’s why I was confused. They make custom made covers for the bins that seem like an obvious improvement. But I don’t know what I don’t know.

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_7TbXBbB6C9BJ5

Cambro makes polycarbonate containers as well. I wouldn't go lower than 12qt for SV. I guess 8qt wouldn't be too bad if cooking for just 1 or 2 people.

https://www.amazon.com/gp/product/B0001MRUKA/

​

I got a 12qt Rubbermaid and a fitted lid for just under $30! (19.99 + 9.99, free prime shipping)

Edit: I wasn't sure about 12 vs 18 and I opted for smaller and couldn't be happier. I can cook tons of stuff in it without worry.

I use this and am very satisfied with it. $80.

Foodsaver V2244

KOIOS Vacuum Sealer Machine,... https://www.amazon.com/dp/B07FM3J6JF?ref=ppx_pop_mob_ap_share

This is the one I bought, I also picked up
FoodVacBags 2-pack 11X50 Rolls... https://www.amazon.com/dp/B00CQ8IXIK?ref=ppx_pop_mob_ap_share

It set me back about 80 with tax including the extra rolls, comes with some prepare bags and the vacuum line for containers as well. It doesn’t hold a roll, but I haven’t been bothered by that at all to date. It has wet/dry, vacuum+seal, and seal buttons on it and I love it. Mind you this is AFTER I listened to people saying to use ziplock bags and water displacement, and used 2 bags per item because I had my first bag pop open. No leaks in 100+ sous vide packages with this sealer+bag combo.

https://www.amazon.com/dp/B000VARWQ4/ref=cm_sw_r_sms_awdb_C61nyb85B81BZ Plenty of room for good circulation.

I use this pot lid rack to stand up and separate steaks. For stuff that tends to float, I flip it upside down, trapping the bags underneath (and the posts can still be used to keep bags separated for good water flow).

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_su04CbZ7NHM2A

I use that lid, no need for refilling the water. I invested in that a few months ago along with the container and it has made my life so much easier for sous vide. When I'm not using it as a water bath it also doubles as a great brining/marinating vessel.

The one that's always highly recommended by everyone is the Bernzomatic TS8000. It's $65 on Amazon, so I'm not sure if that's affordable to you... you should also be able to pick it up at a Home Depot. It's worth the investment.

Then you'd just buy a canister of propane (the dark blue bottle, don't go for MAP or whatever else there is). The folks behind the Searzall (which you attach to the TS8000) recommend the fat stubby cylinders (ones you'd use for camping) so you don't have to worry about your torch falling over, but I don't even use my Searzall at all, and have been using a standard propane cylinder since it's what I first bought at Home Depot.

Rubbermaid 12 Qt Container

EVERIE Collapsible Hinged Sous Vide Container Lid

Anova Wifi/Bluetooth Sous Vide

I've had great results with the following container

http://www.amazon.com/gp/product/B002NQB63E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

it held 8 turkey breast halves and 8 turkey tenderloins, 3 quarts of bagged cranberry sauce for reheating, and for a brief period also held 3lbs of butter and sugar poached carrots for reheating before glazing

I stuck to pan and grill searing for a while and held off on getting a blowtorch but finally caved and bought a bernzomatic TS8000 and a searzall for post-searing

http://www.amazon.com/gp/product/B0019CQL60/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

http://www.amazon.com/gp/product/B00L2P0KNO/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

Yes. Some people use a Searzall attached to a Bernzomatic TS8000.
See here: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It does take more time than a quick sear on a grill or cast iron pan.

Others just use a creme brulee torch.

I use the Searzall propane attachment when I want to reduce charring. It's not that cheap, but it's easy to store and transport (I used it at a friend's Thanksgiving dinner last year). The one annoyance is that it does take a bit longer that oven/pan searing. Link: https://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497378167&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

1. Pork rib chops I bought from Salt & Time (Austin butcher shop/restaurant).
   
2. I should have cut into it for pics! Next time.
   
3. Link to the cambro 12qt http://www.amazon.com/gp/product/B0001MRUKA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
   
   Any critiques? What can I do better? Only the 4th attempt at SV..Thanks

Rubbermaid Commercial Products Plastic Space Saving Square Food Storage Container for Kitchen/Sous Vide/Food Prep, 12 Quart, Clear (FG631200CLR) https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_apa_i_UnmRCb76Z5HX0

This has been my go-to when people ask me for a recommendation on a sealer. Independent vac/seal and seal buttons, clam shell design, and ease of use all are up there for me in what I was looking for.

I buy them on Amazon at: https://www.amazon.com/gp/product/B00CQ8IXIK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

​

150 feet (sorry I stated yards in the original post, but it's feet) for $21.99

If you are still having trouble after following some of the advice in this thread, you might consider using a heavy object to weigh the bag down in the water.

www.amazon.com/Ikea-VARIERA-701-548-00-Organizer-Stainless/dp/B00TJTWR04

This is a good (cheap) product that will do the job for multiple items at once. Obviously that is not it's intended use, but it seems to work just fine.

Nope.. used a torch that burns the butane fuel for those little portable stoves. Like this....

Iwatani PRO2 Culinary Butane Torch for sous vide, crème brulee, pastries, camping and so much more https://www.amazon.com/dp/B01HVZR3DI/ref=cm_sw_r_cp_apa_y9GdAbWZ1GKPF

Searzall Torch Attachment, Small, Stainless https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_4n2RBbQ47F6Y2

Bernzomatic TS8000 - High Intensity Trigger Start Torch https://www.amazon.com/dp/B0019CQL60/ref=cm_sw_r_cp_api_ro2RBb8R7FEDH

It's a blowtorch attachment for searing meat.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It seems that your comment contains 1 or more links that are hard to tap for mobile users.
I will extend those so they're easier for our sausage fingers to click!


Here is link number 1 - Previous text "$33"



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^Please ^PM ^/u/eganwall ^with ^issues ^or ^feedback! ^| ^Delete

good news/bad news. I got my email notification that they were available yesterday at 1025am PST. Jumped onto Amazon and was able to get a unit ($75), should be arriving tomorrow. Bad news, just checked and they're already sold out again. Here's the link to the amazon page if you want to keep an eye out for it...

http://www.amazon.com/gp/product/B00L2P0KNO

They were both from Amazon.
Container,
lid
(Although they were eligible for prime shipping at the time)
I did the cutout for the anova on the bandsaw.

Just use offbrand foodsaver bags: https://www.amazon.com/gp/aw/d/B00CQ8IXIK?psc=1

Chambervac are $0.08/bag, offbrand foodsaver are $0.125/bag. Yes it's more, but it's 4.5 pennies per bag more - hardly a lot for bags that will actually work with the foodsaver.

(Calculated by using 11"x8" bags from those rolls, which are comparable size to 10"x8" chambervac).

A plain polycarbonate container works fine for sous vide. Also, don't feel obligated to get those expensive insulating balls. Ping pong balls do the same thing at about a tenth of the price.