>How strongly do you recommend needing a sous vide setup to start? Can I make it work with just the Instant Pot or do you strongly recommend the sous vide?

So keep in mind that I started using the Instant Pot about 5 years ago (I have 4 of them now...3 I use on a regular basis, plus a jumbo 14-quart model for big cooks) & started doing Sous Vide about 3 years ago, so I've had a long time to save up & learn how to use the various tools that I use today for meal-prep, so don't feel rushed into anything!!

The first thing to discuss is a Mellow vs. an Anova. The Mellow has 2 primary benefits:

1. Has a chiller
   
2. Looks like an appliance (typical SV stick setups with tubs look more like science experiments, lol)
   
   The Mellow has 2 primary negatives:
   
   
3. It's fairly expensive
   
4. It has a limited space in which to cook
   
   Unless you specifically want a model with a chiller in it to suit your lifestyle, I typically recommend going with an Anova. This is the typical Anova setup I recommend:
   
   

• Anova Nano ($100)
  
• 12-quart tub ($20)
  
• Top lid ($12)
  
• Magnets ($20)
  
  This is roughly half the price of a Mellow, but has a much larger capacity for bigger items such as pork shoulders & babyback ribs, as well as a larger capacity for more food, so if you need to cook more than two or three steaks at a time, you've got a LOT more room!
  
  Second, let's talk about lifestyle integration. The Mellow is convenient because it can hold food in chilled water all day & then be scheduled to cook. So I can pre-chill the water, drop in a steak before I leave for work, and have it be ready to sear when I get home. As I typically meal-prep my breakfast & lunch (either muggle food or complete foods) because I work away from home, I prefer to have family dinner at the table, so I can walk in the door, throw some veggies or rice in the Instant Pot, throw my no-knead bread or rolls in the oven, and then sear my sous-vide protein.
  
  However, that is not the only approach! First, if you're not in a rush to eat when you get home, then you can get away with a stick sous-vide machine. I like to have dinner at 5pm, which is pretty early, so having thing ready to go is a really big benefit for me. Second, if you're willing to plan things out a little, you can actually pre-cook your food sous-vide & then sear it later to both reheat it & to give it a crust. I've been working with this book for some ideas:
  
  https://www.amazon.com/Sous-Vide-Harness-Schedule-Cooking-dp-1466381280/dp/1466381280/
  
  Basically, for most proteins other than shrimp, you can cook the food sous-vide, then shock it in an ice bath (this quickly gets it out of the 40-140F "danger zone" for bacteria to grow), then stick it in the fridge. Most foods are safe for like 48 hours (time varies, I've done chicken up to 5 days in advance) in the fridge that way, so if you know you want chicken for dinner tomorrow, then you can grab some breasts from the freezer after work today, cook them for a couple hours, shock them, and stick them in the fridge for a quick meal tomorrow!
  
  I use both my Mellow & my Anova throughout the week. Like, if I'm having people over, I can cook up a dozen burgers in my Anova tub, shock them, and then all I have to do is throw them on the grill the next day & I have perfectly-cooked burgers in just minutes. Side note, I went to Five Guys the other day: one single-patty burger, one double-patty burger, one soda, one milkshake, and one large Cajun fry was $31. For comparison, 80/20 ground beef is $5 a pound at the grocery store...I could have bought 6 pounds of meat instead & made 12 (much more amazing) giant 8oz sous-vide burgers for the same price. SV burger reminder:
  
  http://i.imgur.com/fZsnPTm.jpg
  
  Anyway...lol. I make a wide variety of stuff as part of both my meal-prep approach & for my rotating family dinners, but most often, I use a combination of the sous-vide (mainly for protein, although it's good for so many other things like egg bites, dulce de leche, yogurt, tempering chocolate, etc.) & the Instant Pot for making perfect dinners on a regular basis. So if you an swing the cost of an Anova setup, it's a really nice way to go, and for most people, the cost-savings are easily realized within the first year, if not the first few months.
  
  >How do you sear a steak or burger? I know this is probably really basic, but cooking really isn’t my thing. Lol
  
  I literally didn't know how to boil water when I first started (I kid you not), so no worries! If you're not into cooking & don't plan on making it a hobby & view it as a necessary chore, then appliance-based cooking with freezer-storage is definitely an awesome way to go!
  
  So there are basically 3 ways to sear:
  
  

1. Searzall torch
   
2. Cast-iron pan
   
3. Gas grill
   
   I have a tiny, unventilated kitchen, which smokes out easily. The problem with searing is the smoke. If you have a ventilated kitchen, then great! If not, you'll have to get more creative. The Searzall torch is a decent option for searing one or two items indoors; the downside is that it's an expensive setup ($43 for the torch plus $75 for the head attachment, and then just pick up a green one-pound propane canister from Home Depot or wherever). It doesn't crust up as nicely as like a 600F cast-iron pan, but it also doesn't generate nearly as much smoke. Plus it's super fun to use (firepower!), can be used safely indoors, and is useful for a variety of other things. I use it for melting cheese all the time! (cast-iron skillet + Searzall = best, most gooiest grilled cheeses ever!)
   
   I have a high-wattage induction cooktop (basically a portable burner) that I use outdoors when the weather is nice. It heats up super quick (1800w Nuwave model that goes up to 575F). I use a 12" cast-iron skillet with it for searing stuff like burgers, steaks, porkchops, etc. Smokes a lot, but it's convenient that I can plug it in outside because it can smoke out like crazy. A grill can serve the same function, whether it's charcoal or gas (gas can be preheated fairly quickly, so that's a convenient "weekday" option).
   
   For most sous-vide'd meats, searing is an essential part of the process. I've tried just eating sous-vide burgers without searing & they're terrible, it's like eating mush. With a crust, however? Awesome! So you definitely want a good searing setup, which will depend on how many people you cook for (a Searzall may fit the bill if it's just two people & you don't mind spending 2-3 minutes per side to sear), if your kitchen has ventilation, if you have a gas grill available, if you have a plug available outside (or if you have an outside deck or patio available at all), etc.
   
   Side note, don't get discouraged by the wall of text above...the process is pretty simple. My setup is:
   
   
4. All meats are vac-sealed & frozen (flash-frozen on a Silpat-lined baking sheet first, to preserve the shape)
   
5. I drop the meat in the sous-vide & cook it
   
6. I sear it & then eat it
   
   Comes out perfect every time, once you nail down the formula for what you like!

Lots to discuss here.
Knives: those knives look nice, but I recommend you go to a kitchen store and actually try knives before you decide. Handles are really important, and what works for one person might not work for another. You can go to WS or SLT and try knives to your heart's content.

Don't know anything about that particular cookware, but I notice there's no skillet in the set: perhaps you want to buy a skillet separately? Which is a smart move, IMO. The skillet will likely get the most use and the hardest use, so spend some money on a good one. Cuisinart MC Pro and Tramontina are almost as good as All-Clad for less money, or if you want to go top of the line get a Demeyere Proline skillet. You won't regret the investment if you want the good stuff, I promise!

Nonstick: love Vollrath, but hate the silocone handle on that skillet. A T-fal is going to last just as long for a little less money, or you can get a set of 2 All Clad cast aluminum pans for less than $60 (a great deal!).
sous vide: I have the Anova but if I had to do it over I would get the Joule all the way. Head and shoulders a better product! All the accessories? Eh. I use a big stockpot and it's worked for pretty much everything. Not sure you need a dedicated sous vide tub, and think of the storage space you'll need for it.
Coffee: my coffee maker broke 15 years ago and I've been making French press ever since. It's way better, and no coffee maker out on the counter. I have this guy after breaking a few glass ones. It's lasted for about 5 years now and going strong. Almost as good as espresso at a fraction of the work!
Immersion blender: You have to be really careful here. The cheaper ones have plastic gears and won't last. Even some of the higher-priced ones are questionable (Breville? All-Clad?). I recently bought a Bamix, the original immersion blender, Swiss made, built like a tank. Read the reviews, you'll see what I mean.

Also would get a good blender: I have a Blendtec, never regretted it.

Electric pressure cooker: TBH I would get a stovetop. They're better quality (Kuhn Rikon or Fissler all they way) and so much more pleasurable to use.

I love that you want the good quality stuff! Good tools make all the difference in the kitchen. You don't have to go top of the line on everything but what I've mentioned here I've found have made my life so much easier. Have you considered a vacuum sealer? It's the dark horse kitchen appliance that I never would have thought I needed, but I got it when I got the sous vide and it has saved hundreds if not thousands in less wasted food.

Have fun stocking your new kitchen!

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. :)

Business Costco is Costco geared towards businesses. Their bulk meat comes in 50lbs or more. A LOT of stuff is individually packaged items which makes it easier to take on the go. I have one about 20 mins from my house but they may not be everywhere.

As for the sous vide. I have one made by Anova.

Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth | 900W | Anova App Included https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_apa_i_wEh1Cb9SQZQMV

There are other ones that work fine but I really like the WiFi, as I can turn it on while at work, come home and it's ready. I love this thing.

I got the food Saver vacuum sealer from Costco and it's paid for itself in the amount of food it's saved me.

But for the sous vide you can use a zip lock bag or they even have reusable bags that you can wash out the inside. You put that in a stock pot or heat safe water container you have laying around.

I hope this helps!

https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B073S3TKD8

https://www.amazon.com/EVERIE-Collapsible-Container-Compatible-Rubbermaid/dp/B073S3TKD8

That's the container I got but 10-12 people is a bit much so a different container may be needed. Maybe ask on here and someone who does that much volume can get back to you with their recommendations

Vacuum sealer wise this normal one from Costco is fine

https://www.costco.com/FoodSaver-2-in-1-Vacuum-Sealing-System.product.100428458.html

You can find it on amazon as well if you don't have a costco membership

You can find a number of vacuum sealers on amazon as well I would just go with the highest rated normal one that has replacement bags that don't cost a ton.

Check the prime day stuff maybe if it has good reviews i'm sure it's fine seems like alot of vacuum sealers are on sale.

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

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.

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.

Ehhhhhh I see what you area saying but you have to take into account that amazon is a conglomeration of things amazon has is in its warehouses and what other companies sell THROUGH amazon. A lot of the stuff that is shooting/hunting related is sold through amazon by someone else. I think this why, when we all look for shooting stuff there aren't crazy deals. Because outside sellers aren't motivated by prime day to drop prices. All that said you just have to know what to look for, amazon more deeply discounts things that are close under their umbrella. I was able score:

A second echo dot which was $15 off already then another $10 credit for voice ordering(with my current echo dot) = $25 Echo dot.

I took a CHANCE on the new amazon fire OS powered Element 55"4K tv for $399 (now OOS) saw it on slick deal slated for sale at 6pm PST sat at my computer and mashed refresh button at 6pm until price dropped from $649 to $399. I say took a "chance" because a number of crappy reviews have come out about this product, but for such a small price I'm willing to bet on amazons return policy and the extended warranty protection of the credit card that I used for purchase.

Link

https://www.amazon.com/dp/B06XDC9RBJ/ref=twister_B0711HCF25?_encoding=UTF8&psc=1

Then there was/is an Amex promo "amex17prime" with some loop holes (google it) but effectively $30 off $60 = 50% off I bought
-9mm collet for my hornady bullet puller
-Lee load all II 16 ga conversion
-Lee 7/8oz slug mold
For 471 Amex meme era hip rewards points and $30


details in link below

http://onemileatatime.boardingarea.com/2017/07/06/amazon-discount-amex/

Then I bought the Anova gen 2 wifi 900w sous vide for $129 regular was like $179 a couple days before. Just wanted to screw around with sous vide and this is a palatable price for me given the feature set. I'm going to try and make back my $130 in food prep savings vs buying lunch out at work.

link:

https://www.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B01HHWSV1S/ref=pd_lpo_vtph_79_bs_t_2?_encoding=UTF8&refRID=CC3C1TYDD17HKNDPWP0Z&th=1

If you all are curious about the "Alexa deals" you can ask you echo dot "what are your deals?"


Or Visit

https://www.amazon.com/b?node=16924218011


TL;DR Buying shit that amazon is likely to make more money off of reaps better deals


EDIT: formatting, added links, TL;DR

I bought the InstantPot version when it was on sale for $80. https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_sms_awdb_wczYzbY07Z7P0

I have to push the buttons with my meat fingers, instead of fancy bluefi, but I feel like one of the whole benefits of sous vide is that the entire "instructions" consist of two numbers.

I'm definitely not trying to shit on anyone's parade; if the Anova were really that much better, I might give my version to one of my converted friends, and upgrade myself.

A lot of people seem to prefer the Joule. Which, by comparison, is better in almost every way (particularly size and power)... I personally think leaving off physical controls was a serious mistake, but that's apparently a pretty unpopular opinion.

I also have an Anova, and it's my first sous vide appliance too. It's definitely far from perfect, but I'm really happy with it.

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!

I have one and I freaking love it. The app has worked perfectly for me too. Meat comes out tender and surprisingly, the steaks are to perfect temp just as the app shows.

I purchased this and this for the lid and container. They work great. I just set it on top of a cutting board so it’s not directly on the counter top and sous vide away.

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.

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

it's great for delicate cuts of meat. Choice or higher grade cuts of beef, and fish fillets. You can also make some awesome custard deserts, like pot de creme, flan, or cheesecake. It's similar to cooking with a crock pot, you cook low and slow and the water circulates all around the contents within your bag giving you nice, even, repeatable results. Also since the bath water doesn't come into contact with your food you can get very concentrated flavors without washing away of your seasonings like you would if you were to boil or braise. I've made some very delicious meals and would recommend it. It's convenient if you plan your cooks ahead.

Anova just announced their new precision cooker, and it's on a pre-order sale for 35% off MSRP if you're interested.

Joule is also VERY popular and I think they have a better app, but I don't know if it's worth the price.

> I like the idea of app functionality

The Anova app is pretty well reviled. And it's not really needed. Every unit will have really simple controls on it.

I typically go searching online for a recipe and use the time/temp they recommend. But after a while you get a feel for it. Chicken breasts are 145F ffor 2 hours, steak is 130F for at least 90 minutes, and so on.

I bought the Instant Pot model and so far it's worked really well. I like that it's super easy to clean. I didn't think that would be a thing, but if a bag leaks I want to be able to clean it.

I've only used mine a handful of times so far, but it's fantastic. I really like the way chicken and salmon comes out. I haven't done red meat in it yet.
Sous Vide Supreme Water Oven, SVS10LS

My mom got me something like this but an electric pump.

Uarter Sous Vide Bags Kit For Anova and Joule Cookers, 15 Reusable BPA Free Food Vacuum Sealer Bags, 1 Hand Pump and 2 Sealing Clip and 2 Sous Vide Bag Clip, Easy to Use, Practical for Food Storage https://www.amazon.com/dp/B06XC8GNNY

We originally bought almost this exact setup. Eventually we added a container sleeve, too. We've been really happy with it (the Sous Vide doesn't seem to need to work nearly as much to keep the water at temp). There are a number of different companies that make them but we ordered this one (https://www.amazon.com/dp/B073VKN7TM) about 3 months ago and love it. Not only does it keep the water at temp but it also helps protect you counters without needing a trivet. :-D

Edit: just saw someone else already mentioned it below.

I don’t have lipavi’s plastic rack and I don’t see one on amazon so keep that in mind. I do have their metal one below and I also had a plastic one, that I’ll link below, first. While the plastic one is ok and does work, the metal uprights fall out much more easily now, than when I first got it, than the lipavi version and the all metal rack is definitely heavier without having to use the stainless steel bolts and nuts that I bought mostly for bag weights in case I ever needed them.

Like I said, I don’t have experience with a plastic lipavi but after my experience with the two I do own, I’d definitely go all metal if I were in need of a third rack set. Just make sure your container is tall enough because that lipavi is too tall to fit in my smaller sized Coleman stacker cooler with the end uprights vertical.

Edit: I just looked up the plastic one that you mentioned, weirdly it doesn’t show up under the lipavi main product page. The plastic ones are smaller than their metal cousins with the same number for some odd reason. I’d still go metal with looking at how the uprights fit into the base on their plastic ones.

EVERIE Weight-Added Sous Vide... https://www.amazon.com/dp/B07CLJJSSV


LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

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

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 also am only able to get Bestine heptane, so it will be interesting to see the yields from this solvent as i know it's more selective. Maybe i will have to add more time and more stirring to get the best yield possible... even though iv'e read Sometimes heptane can destroy dmt , though i don't know how true that statement is.

​

When you say sous vid do mean the demi water oven or could i get something like this

​

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_1_sspa?keywords=sous+Vide&qid=1569986656&s=home-garden&sr=1-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUFJM1EyTERCTk1CUVMmZW5jcnlwdGVkSWQ9QTAzMjMzODQxQjA1MEVNN0VQSUpLJmVuY3J5cHRlZEFkSWQ9QTAzNjI0MjIxTlFKWUdCRDBKVjdOJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

​

I guess yes, considering it is able to keep the temp of water pot u choose at it desired heat. Thanks

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

Thanks, that's good to know. I'll put this thing on my Amazon wish list: https://www.amazon.com/Anova-Precision-Cooker-WIFI-Watts/dp/B01HHWSV1S/ref=pd_cart_wl_2_3?_encoding=UTF8&refRID=GV0X6QSRBDV9PR0CQV8C&th=1

Just a matter of hinting to the wife :)

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!

I've had good luck using the Instant Pot version.

I also use it for cooking as well. Some of the best roasts I've made was with it.

If you have any wall space left, a basic wire-frame storage shelf can add a lot of pantry space. Something like this.

I would highly suggest a slow cooker and visit /r/slowcooking. Due to small space, slow cookers offer you a one pot solution and the recipes essentially cook themselves.

If you're a bit more adventurous, try an Instant Pot. They also sell a Sous Vide attachment for the pot, making it dual use.

If you're meal prepping, you should be able to go shopping for all of the items you need for that session in one go, with very little left overs. Make sure you're planning out the quantities needed before you go to the store.

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.

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

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

I use the Anova Culinary Sous Vide Precision Cooker WIFI http://amzn.to/2CpjW6A . That and a pot of water and you are good to go.

My picking my favorite Nomad is like picking a favorite child. That said, lately is has been a tie between the Fin de los Mundos. Esteli Lot 8613, and the Martial Law.

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.

I've got the same rack and love it (link here). It also works great for holding bags vertical in the freezer for liquids. ;)

These flashlights are awesome: https://www.amazon.com/gp/product/B06Y1VZR6J/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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Have you heard of sous vide? https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1542952053&sr=1-1-spons&keywords=sous+vide&psc=1

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This is the world's coolest drill: https://www.amazon.com/gp/product/B015XBO2E0/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

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This dash cam is a great deal for the price: https://www.amazon.com/gp/product/B0742DD36K/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1

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Joule or Anova WiFi, keep in mind Joule can only be used with a phone or other WiFi device that supports the app - but its ease of use can't be beaten.

Anova Nano might also be a good option but I've heard mixed reviews. I personally use the Anova WiFi and couldn't be more satisfied.

Anova WiFi (I bought mine for $119): https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S/ref=sr_1_3?ie=UTF8&qid=1550594863&sr=8-3&keywords=anova+wifi

Joule: https://www.amazon.com/ChefSteps-Joule-Sous-Watts-White/dp/B0727R431B/ref=sr_1_1_sspa?ie=UTF8&qid=1550594863&sr=8-1-spons&keywords=anova+wifi&psc=1

Edit: updated with Amazon links

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 $

I really like the ~$12 silicone lids that have come out for the popular 12qt square Cambro/Rubbermaid. There are Joule/Anova specific models, and models for side/corner mount. They seal really well (though I wouldn't rely on it for transport), make it easy to leave your circulator in place while you move your food in/out, and are only a few bucks more than the stock polyethylene lid.

For the Anova One, corner mounted, it's a perfect seal around the main body, with a roughly 1-2mm x 2cm gap on each side of the mounting bracket, which I just plugged with tiny wads of paper towel as a preventative measure. Personally not big on the yellow-green color, but function over form.

I originally had a PE lid that I cut out to fit my Anova, but it cracked this past winter when I was transporting it in the cold, possibly helped along from all the thermal cycling over the years. It wasn't a perfect seal since I just kinda hacked away to make the hole, so I just stuffed the gap with aluminum foil, which worked to keep moisture away from the Anova's vents. Now, the silicone lid looks way cleaner.

Not affiliated with them in any way, just a happy paying customer.

I have one of these and love it. Tried a few other things, this has worked the best. Holds the for tight, allows water to circulate. I've even used it for eggs.

LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

Yeah I actually bought a different sous vide with the Instant Pot because it was on sale but i'm returning it tomorrow.

I'll probably end up getting the new Anova with WiFi at some point as the only complaint with sous vide in the instant pot is the space (You can't do giant roasts like you can with the Anova where you don't have to worry about the container size).

But as a starter, or if it's just smaller stuff you're cooking, the Instant Pot Ultra is absolutely great for Sous Vide.

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.

I can see how that would be costly. Luckily for me I have a restaurant supply place nearby that I grabbed one at. I have the 12 quart but I think the size is the same on the 18. Its the EVERIE Silicone Lid for Cambro Sous Vide Container 12 Qt, Fits Anova Sous Vide Cooker (Corner Mount)

It works really well keeping the steam inside and away from the unit.

Here is a link to the listing on Amazon:
https://www.amazon.com/EVERIE-Silicone-Cambro-Container-Cooker/dp/B07689J54B/ref=sr_1_9?ie=UTF8&qid=1525383894&sr=8-9&keywords=cambro+lid

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. :)

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.)

This lid is way better that ping pong balls and no moisture get the the sous vide unit except what's supposed to be in the water I also purchased the foam insulator that goes over around my container.

CED Sous Vide Container Sleeve Compatible With Rubbermaid 12 Quart (18qt Available) - Neoprene Container Sous vide Sleeve- Premium Quality - Cook Faster and Save Electricity - Easy to Clean https://www.amazon.com/dp/B078NC7JYN/ref=cm_sw_r_cp_apa_i_QI3QDb7KRKZZA

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

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.

But...why? I thought this was a joke post at first, but judging by your reactions it looks like you're serious.

The "vacuum bag" in this video is already reusable, I use them 20-30 times before trashing. Do you not? Did you think they're like disposable ziplocs?

What's the point of putting the steak in the silicon bag? Once the sous vide process is done you'll have juice in both bags, so you'll have to wash both, negating any environmental benefit from the whole process.


What am I missing here?

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.

This Sous Vide is the most expensive item on my list. It's a pipe dream; I just put it on there for funsies, and maybe someday I'll buy it! My parents have one and gave my sister one and we've made some amazing stuff in there; honey-roasted carrots, ice cream, and I've heard them rave about the meat from there. I desperately want to try it! And I would totally be okay with never having it, lol. I don't want it anytime soon, either, I don't have the space for it.

This contest isn't for the most expensive item, is it? Because if it is, I'll put an expensive item that's actually reasonable haha.

Lucy in the Sky with Diamonds <3

Yessir.

Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth | 900W | Anova App Included https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_apa_i_2XoWDb5WDTB60

This us the one I have. But you can get them for far cheaper. A friend got one for like $50 and it works as well as mine. Just doesn't have the wireless abilities.

I was thinking about the IP brand since it's cheaper and slightly higher power. I've had good luck with my instant pot, so hopefully their circulator is good also.

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

I use the IP (Instant Pot) brand, I have an older version of this one:
https://smile.amazon.com/Instant-Pot-SSV800-Accu-Circulator/dp/B07898VZN9/

Works well and I've never had any problems using it. Depending on if you are making for yourself or multiple people will depend on how big of a pot or tub you will need. I actually have an old cooler that has a plastic insert that I've used when I am making more than a couple steaks at a time.

You can get pretty decent size tubs for not too much:
https://smile.amazon.com/Rubbermaid-Commercial-Container-12-Quart-FG631200CLR/dp/B000R8JOUC

Wider is definitely better than taller when it comes to the tub you use depending on what you are cooking. Sous vide is also great for cooking egg bites and lots of other tasty things. I use a vacuum sealer but you can also just submerse a zip lock into water pushing all the air out and then seal it, that works fine too but won't help infuse any marinade or seasonings into the meat as much.

Hi, I have got a sous vide rack about 2 weeks ago, it really keeps my food submerged. it is free . You can find the Amazon seller--Geesta on Facebook, I don't know if they still send it for free.

https://www.amazon.com/Stainless-Steel-Adjustable-No-Float-Containers/dp/B07DFLZPC3/ref=sr_1_4?ie=UTF8&qid=1538012117&sr=8-4&keywords=sous+vide+rack

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.

Here ya go!

Only used it once, but it worked like a charm!

My FH got me an Anova for my birthday! It's lovely. Between our sous vide, our slow cooker, and our smoker, we pretty much have every angle of extended cooking covered.

Great idea! Like this? https://www.amazon.ca/gp/aw/d/B071L6PRY8/ref=pd_aw_sim_328_2?ie=UTF8&psc=1&refRID=QPDFSMXVVG4NSSB2GD36&dpPl=1&dpID=51Nr3JO0SxL

Sous Vide Supreme $299

Sous Vide Supreme 10 Liter $399

I also use a sous vide.

https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_15?s=kitchen&ie=UTF8&qid=1498400205&sr=1-15&keywords=sous+vide

I use this one because I can put the milk right in it with no water bath needed. Works absolutely perfect.

https://www.amazon.com/Firebird-Thermoelectric-Operation-Chiller-Refrigerator/dp/B013CTHQV6/ref=sr_1_13?s=home-garden&ie=UTF8&qid=1498400267&sr=1-13&keywords=wine+cooler

I also use a wine cooler like this to keep my cheeses. I can fit 4-5 cheeses on 1 shelf. I try to keep the grouped with with similar cheese so they don't cross contaminate any lingering molds or flavors.

that'll do it then.

There have been a bunch of pileups unfortunately. I have my feelings that I'll largely keep reserved for now, but I'd bet it's a lot of people who either don't have proper equipment (tires) for snow or don't respect the conditions. It's really sad.

here it is I don't know tons about it. I've got an anova that I adore. I also had a gift card I used at one point to get a searzall that's really fun

Chef Steps Joule. Their app is great. I can't attest to the others but I have been a fan of Chef Steps for a while.

Everything else is on Amazon: here and here.

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.

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 1 inch stainless steel balls

it is non reactive, and quite heavy

but the best thing I have is my lipavi rack

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

Ok, that's a start, thanks. Accoring to amazon Link! the dimensions of the bath are (WxDxH) 9.9x12.6x6.8 inches
25x32x17 centimeters.

So that would mean about 9" wide? 5" high? what about approximate depth?

> What immersion circulators are that cheap?

Here's an example, this one is actually $75 currently:

https://www.amazon.com/Nutrichef-Immersion-Circulator-Temperature-Vegetables/dp/B01L7TOZN0/ref=sr_1_18?s=kitchen&ie=UTF8&qid=1486641001&sr=1-18

Quality and customer support may be comparatively unknown, vs the more mainstream brands. But you can get a cooker for pretty cheap, at least.

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.

That's the one I use as well, works great.

I've also set it up with This, and This for a very smooth SV setup.

Ummm.

SO-VIDA Sous Vide Container Sleeve For The Rubbermaid 12 Quart (18 & 22 Qt Available) - Protects Your Work Surfaces and Saves You Electricity From Increased Insulation https://www.amazon.com/dp/B073VKN7TM/ref=cm_sw_r_cp_api_i_s9yaBb2FH8JF9

Just Ziploc. Never had an issue. The nomiku is excellent at keeping its temp. The only accessory I would recommend is a tub, an insulating sleeve, and a lid or those insulating balls.

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)

we put this one on our registry (not too pricey) plus we got a bunch of le creuset for xmas from our moms to use it with. one of the groomsmen bought it for us yay! i think you can do lots of different things with a sous vide, including fish (not sure about veggies).

We have this guy and I sear it in a cast iron skillet for 30 secs on each side after the water bath. I have been having the same issue that searing overcooks it a bit... it even at 132F.

Thanks for the sub link, I can't believe it didn't occur to me that that would exist :)

I love my anova nano.

Currently on sale for $64 on amazon.

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

Read a bunch of reviews, ended up reading this one: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html

Which sold me on the Instant Pot which I found for less than $70: https://www.amazon.com/gp/product/B07898VZN9/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1


It's been amazing, and the price is great. It doesn't feel cheaply made, it's solid and heavy- feels like an Anova. You could definitely use it as a bludgeoning tool for indiscriminate murders. I've been using it nearly nonstop and have had nothing but perfect results every time. For food I mean. Not murders.

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

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.

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

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

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).

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

Is this sub totally on the Anova train or is the Wancle SVC001 getting any love here? It's the one I got.

It looks like the Instant Pot Circulator:

Instant Pot Accu SV800 Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.com/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_yg7CAbZRJQ9R3

Can't tell if this is a copy or a debrand.

I can tell you that I have a Monoprice Strata (paid $50) and an Anova (paid $100) which look very similar and I do not regret either purchases at their price points. But between the two, I would still recommend the Anova.

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

https://www.amazon.com/Wancle-SVC001-Circulator-Temperature-Ultra-Quiet/dp/B07BKSH4KY/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1539634140&sr=1-6&keywords=sous+vide

No, but it's something I'll be getting myself. Between this and the new Lavatools Thermometers, I'll be a happy camper for a while.

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

Yep. That's the same one have. I also got a neoprene cover for a bit of insulation and to feel a bit more safe using it on a countertop for higher temp/long cooks.

https://www.amazon.com/gp/product/B073VKN7TM/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

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.

Uarter Sous Vide Bags Kit For Anova and Joule Cookers, 15 Reusable BPA Free Food Vacuum Sealer Bags, 1 Hand Pump and 2 Sealing Clip and 2 Sous Vide Bag Clip, Easy to Use, Practical for Food Storage https://www.amazon.com/dp/B06XC8GNNY/ref=cm_sw_r_cp_api_i_3bi4CbZB3KG58

Haven’t tried them but we have been looking into this as well

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.

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.

>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 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.

You don't even need an instant pot... Any stock pot works great.
Anova Culinary Sous Vide Precision Cooker WIFI, Immersion Circulator (2nd Gen), 900 Watts, Black https://www.amazon.com/dp/B01HHWSV1S/ref=cm_sw_r_cp_api_I30gAbWQQVXDM

I've been using this one for two years and it's done me great.

https://www.amazon.com/dp/B01L7TOZN0/ref=cm_sw_r_sms_c_api_i_oHtjDbZZG2C8C

I have one of these, and I love it. Easy to use and the temp is dead on. As to clean-up, it only gets put into fresh water, so there really isn't any. Just drain and let dry.

I kinda like being asked if I like making pastrami from my house.




"Have you ever wanted to make pastrami at home? Introducing Joule Sous Vide!"

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.

Meat glue and sodium citrate.

Black garlic.

Maverick dual probe wireless thermometer. You can stick 1 probe in the oven or smoker, 1 probe in the meat, then clip the wireless monitor to your pocket. When the meat hits your target temp, it beeps. If the meat temp or cooking temp varies outside the range you set, it beeps.

Turner.

Baking steel. Works better than a baking stone for making pizza.

Mortar & pestle. Food dehydrator.

Water oven.

Weber Smokey Mountain 18.5.

I used ping pong balls for a few years, but graduated to much smaller purpose built balls for sous vide. Much better performance. Ping pong balls are large enough that you're covering less surface area than using smaller ones. My biggest issue was ping pong balls being so light, I was constantly having them get knocked out of the bath and go bouncing around the kitchen.

I got some similar to these: https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY

I have this guy. I usually used a large crock pot container as the water bath so I didn't have to buy a large special tub. Even that was a bit tight to work in if I had two big steaks in there. I didn't really feel like the water had enough room to circulate. But I don't like the device enough to want to buy a special tub to do water baths in.

I have an Anova WiFi and have been very pleased with it. Even if you don't use the WiFi part of it, this model has higher wattage, so the water bath will come to temperature more quickly.

I don't have a specialized cooking container. Instead, I use a small cooler with a hinged lid (and shut the lid afterwards so my cats don't try to drink out of it) and keep the same water for a few uses/days.

I use a FoodSaver vacuum-sealer and season & freeze most of my steaks, chicken, and pork. It's quite convenient to pull one out of the freezer and plop it in the sous-vide.

I also got these two things to go with my sous-vide cooler setup:

https://www.amazon.com/gp/product/B06XW33XDY/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0170WHIHI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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.

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.

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?

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!

The Joule is on sale on Amazon if anyone is interested in sous vide.

https://www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI

This one: https://smile.amazon.com/Anova-Culinary-Bluetooth-Precision-Cooker/dp/B01HHWSV1S/ref=sr_1_1?s=prime-day&psr=PDAY&ie=UTF8&qid=1499786106&sr=1-1&keywords=sous%2Bvide&th=1&psc=1

The WiFi Bluetooth one is normally $200ish, I'd considered buying at $180 before, but didn't see the value in the WiFi part of it. So the $150 you posted I'd probably buy if I saw it hit $100. Thanks,

You know, when my buddy (who's a HUGE Instant Pot guy) told me that Instant Pot was going to be making a sous vide I was picturing a pressure cooker that could somehow heat and circulate water while looking exactly like the Instant Pot I have at home.

Only when I googled it did it occur to me that was kind of a stupid thought...

How do you like the Instant Pot version? Does it feel sturdy, well-built, and is it easy to use?

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.

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

Looks like Amazon also has it for $64 https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC/ref=sr_1_3?ie=UTF8&qid=1542982843&sr=8-3&keywords=anova+nano

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'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

Yeah, I hadn't read far enough down to see that they intend for it to be used for sous vide. I just checked Amazon and there are a ton of "bring your own pot" sous vide cookers, some of which even have Bluetooth connections for remote control via your phone.

I don't know what they think they're changing here.

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

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.

Reviews are good:

https://reviewmeta.com/amazon/B01L7TOZN0

I'd say go for it.

Sous vide mini balls..quick and easy.
https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_5?rps=1&ie=UTF8&qid=1511406475&sr=8-5&keywords=sous+vide+balls&refinements=p_85%3A2470955011

$15

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.

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!

I initially built my own rig, just to try it out. This one, in fact:

http://makezine.com/projects/make-25/sous-vide-immersion-cooker/

But once I decided I liked it (and on realizing that I had 120 VAC suspended above a tank of water with C-clamps...), I broke down and bought a Sous Vide Supreme oven:

http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_1

SV is getting popular, so there are new, cheaper systems appearing on the market all the time.

Sells for $300+ on AMZN: https://www.amazon.com/Sous-Vide-Supreme-Water-SVD-00101/dp/B004CNT3M2/ref=sr_1_33?s=kitchen&ie=UTF8&qid=1499816681&sr=1-33&keywords=sous+vide

Could've sold it for $200 brand new and bought an Anova with proceeds.

Still, a nice find.

Rubbermaid 12 Qt Container

EVERIE Collapsible Hinged Sous Vide Container Lid

Anova Wifi/Bluetooth Sous Vide

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.

Astroturfing is a marketing technique. You have a 2 year old reddit account with no activity before today, and all of your activity is links to this campaign. So essentially you look like you're trying to market this.


As for other options, there are several. Something like this would be my recommendation, because it's a lot more space-friendly than the one you linked, and is a lot less expensive. All you need for sous vide is a way to control water temperature. That's it. If you really wanted to, you could cook ghetto sous vide with a crock pot and a ziploc bag.

Would THIS help?

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?

I cooked it first sous vide (low heat in water bath in a plastic bag using my sous vide machine circulator) to get the steak up to medium rare. After I patted the steak dry, I seared it on the pan. The sous vide helps make the meat more tender and removed the guess work that comes when searing a steak raw.

This is my sous vide: https://www.amazon.com/dp/B07C7PW3PC/ref=cm_sw_r_cp_apa_i_m7KIDbG1Q6D5Z

I use this:
Stainless Steel Sous Vide Rack with Adjustable No-Float Top Bar for Most 12qt Containers https://www.amazon.com/dp/B07DFLZPC3/ref=cm_sw_r_cp_apa_i_niOTCbHN4Y4NS
The top bar keeps stuff from floating up

To expand on /u/barchueetadonai's reply, Kenji Lopez-Alt writes recipes tested via scientific method. His recipes are available on www.seriouseats.com or in his book The Food Lab.

Also, invest in a basic slow cooker. Start it before work and you'll come home to pot roast, pulled pork, buffalo chicken, meatballs, pretty much anything.

And lastly, the sous vide cooker. Check out /r/sousvide, but you can make anything from steaks to lamb to duck. But most importantly, long cooks will leave the toughest cuts of beef or pork tender and juicy.

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

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

Looks like an Anova

looks like you can get a whole water oven for $99.
http://www.amazon.com/dp/B018CZD4O8?psc=1

12 quart rubbermaid with a lid like this
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_CczrDb26H558C

You can get insulating covers for the containers. Like this neoprene one:

https://smile.amazon.com/dp/B078NC7JYN/ref=sspa_dk_detail_8?psc=1&pd_rd_i=B078NC7JYN&pd_rd_wg=bTGFa&pd_rd_r=S7NJY3BV7NYNMKF068BF&pd_rd_w=9j19x

It is a heater that circulates water creating a more precise cooking environment. It’s my favorite way to cook damn near everything.
Wancle SVC001 Sous Vide Cooker, Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-Quiet, 850 Watts, 120V, Stain https://www.amazon.com/dp/B07BKSH4KY/ref=cm_sw_r_cp_api_i_dukACb6PYPKMY

For the thermostat, maybe a sous vide device would work. It's like one of these.

> Every price listed as marked down on prime day is falsely inflated

This is certainly true for some "deals". However, the normal price for this product is not $140 to $150. It has been on sale in the last 6 months for about $170, but $129 is the lowest price since Black Friday.

I think using a price tracking site like camelcamelcamel.com is warranted before buying anything.

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.

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.

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

+1 that a good steak doesn't need sauce. Imo it ruins it and only poor cuts or poorly cooked steaks need sauce at all.

+1 on the sous vide. The results are amazing and it's so effortless. There's even this little gem that hooks up to your wifi and can be controlled by alexa or on the go. It's pretty hard to not get it perfect with this.
A nice sear on the grill, a pan, or a blowtorch with sear tip and you're at top quality cooked steak.

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....

I bought an Anova Sous Vide and it has been a game changer for my weekly meal prep. It is set it, through whatever meat you want to cook and walk away. You can cook a weeks worth of meat and leave it in the fridge and pull it as you need.

For meal ideas you can check out r/sousvide

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.

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

$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

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

It's on Amazon. The 900W Wifi+Bluetoothis $99 off $199.

Amazon is down to $150 for white.

https://smile.amazon.com/dp/B01M8MMLBI/?tag=slickdeals&ascsubtag=a83b5d4ed12911e79ffa7276c69fe3700INT

Agreed... I use this lid on the pictured Rubbermaid container. I've done 24hours and didn't add a drop of water.

https://www.amazon.com/gp/product/B071L6PRY8/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Ahhh good point, that would be ideal. If this bad boy drops any lower in price, I'd have to pull the trigger.

I bought an all in one (this one specifically primarily so I could see if I liked the sous vide thing before I invested in a decent set up. It's convenient, compact and easy to use, and it works, but fairly limited it only has room for a couple decent size steaks. At some point in the near future I'll be upgrading to an immersion cooker.

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.

I guess using a doubler boiler could be called a sous vide method, but more specifically, I have one of these that I want to use for infusion.

I got some reusable vacuum bags that have a syringe port you use to vacuum the air out. They're pretty heavy duty, and I've done a 24hr chuck roast in them with no issue. Horrible pain in the ass to clean out though.

​

https://www.amazon.com/Uarter-Cookers-Reusable-Sealing-Practical/dp/B06XC8GNNY/ref=cm_cr_arp_d_product_top?ie=UTF8

​

2 issues though:

​

A: They can't be submerged up to the valve (that's what the 1 star reviews are about...water leaking in because they did that) but they come with clips.

B: You can't put liquids in with the food if you want an actually-vacuumed bag.

​

There might be a better similar product just an example of something besides a regular vacuum sealer. I would not use ziploc bags or tupperware/mason jars. You really want a vacuum + near-direct contact if you're doing meat. I wouldn't trust the safety of any food made otherwise.

I have the same set-up as OP and I have only had a floating problem once with my vacuum sealed food. I bought the LIPAVI Sous Vide Rack but I don't use it the way it was intended for most of my stuff. I only use it in the intended configuration with steaks. For the big pieces of meat, I put one of the inner racks on the bottom, then the vacuum sealed food, then the rack base on top. The weight of the rack base holds it down and even if it floats up, the rack will hit the lid and keep the meat under the water.

You are going to want the neoprene sleeve.

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.

Sous Vide cooker

http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_5?ie=UTF8&qid=1411589907&sr=8-5&keywords=sous+vide

I've done some soldering but not much. I have been eyeing up this - http://www.amazon.com/SousVide-Supreme-SVS-10LS-Water-10-L/dp/B003AYZIB4

that's what I do to reheat ribs. You can actually cook things that way but the machines are quite expensive. I'm waiting for the price to come down.

http://www.amazon.com/Sous-Vide-Supreme-SVK-00001-Water/dp/B003AYZIB4

Sous Vide! Example: http://www.amazon.com/gp/aw/d/B003AYZIB4?pc_redir=1404530400&robot_redir=1

Setup is as follows:

• Sous Vide Supreme
  
• Weston Pro 2300

Sous vide and vaccuum

The Anova

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