What are /r/sousvide's favorite Products & Services?

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Congrats. And don't waste money on FS bags, I bought a roll and and then pack of pre cut pint sized bags that works awesome for small things or freezing fresh roasted coffee shipped to house. I bought this and love it, plus it has a built in cutter. https://www.amazon.com/gp/product/B06XG9QYHX/

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 bought one of those a year ago. I have used it more than any other appliance in my kitchen.

Every time I make a spice blend using fresh spices (like a garam masala etc), I'll put the jar into the vacmaster with the lid just barely screwed on, run the vacuum, and the spice jars stay fresh.

Also, melons of any kind in bags. Watermelon/cantelope etc. They crush down to this wonderfully thick/dense color that almost looks fake.

everything in my freezer is vacuum sealed now. absolutely no more freezer burn or smells for that matter.

Do get the bone guard things, you will have pokey things you'll want to seal and they really help (https://www.amazon.com/VacMaster-Vacuum-Packaging-Sheets-4-5-Inch/dp/B00AL2ANPO)

Also, the thing where it shines is liquids. I make all kinds of stocks now, and fill premeasured bags and throw em flat in the freezer.

Wait, don't you need a special induction pan for that kind of cooktop? Or will Cast Irons work on them?

Also - this is available on Amazon for $10 more, if you're not near a Sam's. https://www.amazon.com/Copper-Chef-Induction-Cooktop/dp/B0716P7HR8

edit: Did some research and YES cast iron will work on an induction cooktop. Pretty cool!

So sorry guys! Posted and went to sleep.

62.8°C for 45 minutes. Eggs were 700g and were in room temperature. I made 4 at a go, 2 for me and 2 for SO. I'm guessing size and number of eggs will make a difference.

To be honest, I find that it's sometimes easier to make eggs like these using the old school way back when I was in Malaysia. Cooks up to 4 eggs at one time. All you do is put the eggs in and pour hot water in, let it drip slowly into the container below and you're done!

Edit: Forgot to mention that I also smoked these bad boys with a smoking gun. Works well. Other thoughts are maybe drizzle some pesto over instead of smoking it.

https://www.amazon.com/Stasher-Reusable-Silicone-Food-Clear/dp/B01DZQT9CU/ref=sr_1_2?ie=UTF8&qid=1490068059&sr=8-2&keywords=stasher&th=1

I wonder if these are the same? Free shipping via Amazon...

Here you go

The simplest thing to do, is spend $10-$15 on a Chimney Starter if you don't want to buy a full grill. Get a small grill rack (possibly a replacement for one of the small webers like this: https://www.amazon.com/Weber-7439-Replacement-Charcoal-Grate/dp/B000WU7PWO/ref=sr_1_8?crid=SWNESJIYS9E0&keywords=weber+replacement+grates&qid=1551728310&s=gateway&sprefix=weber+replacement+%2Caps%2C158&sr=8-8

It's only 14" which won't be too huge for the chimney starter (which are about 8" I think.

Then you just need to fill the starter with about 1/2lb of lump charcoal or hardwood (for cooking). Crumple up 3-4 sheets of newspaper to stick in the bottom, set it on some pavement (or a paving stone...or just anything suitably non-flammable). Light the newspaper, and in about 10 minutes you'll have a ripping hot fire. Since the amount of fuel is pretty small, it won't burn for a long time. And because chimney's are so great at starting fires, you won't need lighter fluid or self-starting briquets.

Torches for cooking are also available, but they are pretty pricey compared to this.

Just a heads-up: Thermoworks products are top-of-the-line for consumer kitchen thermometers, but the only major benefit over cheaper products is the speed to report an accurate temp. But speed isn't an issue with cheaper IR thermometers because IR is an instant reading. Get yourself a $15 IR thermometer on Amazon; it's just as good as Thermoworks for IR.

Just a cheap charcoal chimney. One of the smaller diameter units found just about anywhere.

Fill it to about 2 inches from the top, light it and let it burn down to a touch less than 2/3rds full. I know I'm ready when the highest reading I can find shooting from many different points with an infra red gun hits 980F+

This method doesn't screw around. It's hotter than anything else I've tried and gives a grilled steak flavor that I miss otherwise.

Amazon sells the grill grate.

onlyfire Stainless Steel High Heat Charcoal Fire Grate for Kamado Joe JR, 7 1/2-Inch https://www.amazon.com/dp/B01N5G2S14/ref=cm_sw_r_cp_apa_i_ssn4AbZYHRYGY

doesn't really seem worth the put in / take out effort for a short cook, right?

i like this lid (or equivalent) - simpler to use and as if not more effective

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https://www.amazon.com/gp/product/B01M3VH3UK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

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.

Father of twins here (almost 6 years old).

I did this as well. We ended up buying the cheapest of cheap baby food in those little glass jars. The girls hated them, so I dumped all of them out and cleaned the jars. I made all kinds of baby food myself, blended it up, and put it in the jars. I'd make about a week's worth of food at a time (which isn't much, as you know).

The best thing I made was spaghetti and meat sauce. For the spaghetti I used those teeeeeeny tiny stars pasta, the meat was finely and thoroughly minced once cooked (chill it in the fridge/freezer before putting through a food processor to get it very finely chopped into dust) and regular spaghetti sauce. Fill up the jars. I would freeze mine, then defrost and warm in a pan of hot water over the stove. I'd check to make sure it wasn't too warm, of course.

Making real baby food at home was so fun and exciting for me. I felt I was making a real difference in their growth. Plus, they still eat better foods than their friends.

Sorry, when I say container, I mean the jars. I was looking at swapping to somehting like this: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TJUI

Straight walls would make removing it and reheating using a toaster oven a lot easier. Like i said, if you're fine reheating in the SV and eating out of the jars, you're good to go.

Amazon Link

I've already moved away from the cast iron just because I got tired of smoking myself out of the house. Having to open all the windows and doors. So I have been using a charcoal chimney to really good effect but still excited to give the Searzall a try.

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

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/

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Quick Recipe.

Ingredients:
* 4-5 IBS of Kalbi cut beef short ribs
* Untoasted Sesame Seeds
* Scallions
* Persian Cucumbers (optional)
* Kalbi Sauce (Store bought works good!) https://www.amazon.com/CJ-Korean-Sauce-29-63-Ounce-Bottles/dp/B003U945I6 *

Procedure:
1) Lay short ribs flat in sous vide compatible bag. I double stack the ribs cause they take up a lot of room.
2) Dump 1/2 the jar of the Kalbi sauce in the bag.
3) Seal and lay flat if possible.
4) Cook for 24 hours @ 140 degrees F.

30 minutes before the ribs are done cooking.

6) Optional, makes ribs more candied Grab the other half of the Kalbi sauce and reduce it down to a glaze in a medium pan. Reduce down; taste to your liking. Then set it aside.
7) Roast Seaseme Seeds on pan over medium heat till toasted. Set aside.
8) Cut Scallions and Cucumbers and set aside.
9) Pull Short Ribs out of the bag and pat dry on a metal rack with paper towels.
10) optional Baste ribs with a light coating of the glaze you just made.
11) Torch it or broil it till carmelize. (I recommend torch)
12) Cut ribs between bones with kitchen shears.
13) Plate and garnish with Sesame Seeds, Green Onions, and sliced Persian Cucumbers.

edited for formatting

Here's a link Chef'sChoice 609A000 609A Electric Meat Slicer with Stainless Steel Blade Features Slice Thickness Control and Tilted Food Carriage Easy Clean, 7-Inch, Silver https://www.amazon.com/dp/B078X5JWBD/ref=cm_sw_r_apan_glt_fabc_9A3AZHYC9KY6YM3XNP3R?psc=1

I use something like this. SO-VIDA Sous Vide Container Sleeve Compatible For The Cambro 12 Quart - Protects Your Work Surfaces and Saves You Electricity From Increased Insulation https://www.amazon.com/dp/B077WH9MD9/ref=cm_sw_r_cp_api_glt_fabc_FJ9JD7Y6QF6GS4PX6Z2X

I couldn’t get more than a two-bone rib roast inside the vac bags I have so last Christmas I had to cut down a 7-bone roast into sections 😢. Anyway, in preparation for next time I got these turkey bags. I haven’t used them yet but they should work well in a sous vide using the water displacement method.

Here is a direct link to Amazon (rather than posting a Facebook link to an Amazon referral link, bypassing spam filters): https://www.amazon.com/Chef-Stainless-Steel-Temperature-Vegetables/dp/B077SGSRCV

Referral spam from a 1 day old account? Reported.

[edit] And if you check price tracking websites like camelcamelcamel, you'll see that this is NOT a Black Friday discount. This normally sells for $110 on Amazon and has sold lower ($101) in the past. This post is pure referral spam [/edit]

For $10, that lid is probably worth it. Granted, you can just use plastic wrap or foil, but it gets pretty annoying after a couple of times. As for being overpriced, you're paying for convenience and reliability. Also, keep in mind that Amazon is charging $7 (without prime shipping) for a standard lid, so paying $3 extra to have no fuss and be able to put stuff in and take it out without stopping the machine seems pretty reasonable.

https://www.amazon.com/Rubbermaid-Commercial-Storage-Container-FG631200CLR/dp/B000R8E164/ref=pd_bxgy_79_img_3?_encoding=UTF8&refRID=486WX7RA92XPSHY46QKB&th=1

I agree that Omaha steaks aren't necessarily worth the money for the quality but I think they're good if you can find a deal and there's almost always a Groupon deal for packages at 50% off or more https://www.groupon.com/deals/omaha-steaks-630-boston

Well all outlets are not made the same and not wired the same. Same goes for the extension cord.

Usually, extension cords are rated for a maximum current/energy throughput. For example, this one from Amazon: https://smile.amazon.com/AmazonBasics-6-Outlet-Surge-Protector-Power/dp/B00TP1C1UC/

is rated for a maximum of 1875 W, so the sum of the power consumption for everything plugged into this power strip shouldn't exceed 1875W.

900 W is a bit on the higher side, but most extension cords should be able to handle that. Check the rating on it if you're not sure.

A lid comes in handy, especially on long cooks. I have the Anova version of that silicone one, and it works wonderfully.

Never liked the ping pong ball idea. Among other things, if you ever have a leak, washing off a few dozen ping pong balls doesn't sound fun.

The Joule app. It's amazing.

Select meat, select doneness, select thickness, done. They even play a little food porn video for you ;)

https://play.google.com/store/apps/details?id=com.chefsteps.circulator&utm_source=global_co&utm_medium=prtnr&utm_content=Mar2515&utm_campaign=PartBadge&pcampaignid=MKT-Other-global-all-co-prtnr-py-PartBadge-Mar2515-1

I use one of three.

https://www.amazon.com/dp/B000R8JOUC

The 12 qt size.

There is a lid I planned to get. But after reading the negatives I didn't. Read about the lid before buying one!

If the food is properly vacuum sealed, it should naturally sink. Not like a stone, but sink. The bigger problem is keeping it from laying down on the bottom. I believe that would interfere with the water flow around the food and impact cooking.

I string a little piece of wire over the top. (The handles have little holes.) Then use clothespins or something to hold the top of the bags so meat is sitting vertical and water flow around is good. I'll flip it around once or twice just to make sure cooking is even. You want to make sure all the meat is under the water. You want the bags to be oversized a little so you can clip them without pulling the top of the meat out of the water. That or I use these little electrical jumpers I have. They have aligator clips on both sides. Drape it over the wire and hold the bags while meat is several inches below, well under water.

Another tip, my first time I filled the vessel with cold water. Didn't think about warming all that water. Definitely recommend using warm water to allow cooking to start quicker. (Water should be at cook temperature before adding meat.)

Good luck!

What the other guy said…. This will cover most of your grilling and smoking needs, and will last decades if you buy a cover for it. Amazon might have free same day shipping too if Home Depot/Lowe’s doesn’t have it in stock

https://www.homedepot.com/p/Weber-22-in-Original-Kettle-Premium-Charcoal-Grill-in-Black-with-Built-In-Thermometer-14401001/205504077

https://www.amazon.com/dp/B00MKB5TXA/

I use an external immersion heater to pre heat the water, so that my anova then works on low power. Using it to heat the waters makes it work at max wattage, decreasing its life. At least that's my theory and mine have been working for like 10 years.

Foodsaver makes expandable pleated vac bags. Work like a champ for large cooks. Biggest piece I have fit in one is a 17# whole packer brisket. Just have to be a bit careful with the seal as it is essentially going through 4 layers of bag. When I use them I double seal at each end just to be sure, and if it is a long cook, I will double bag and double seal.

bags

I also tried the stasher bags and could never get all the air out, so I bought these silicon bags instead. They work well, I just clip then to the side of the pot I use to sous vide in. Obviously these wouldn't work if you were cooking a large amount of food. My only complaint about the sous vide is the plastic waste, so these bags were worth it to me.

https://www.amazon.com/dp/B0044ERTDY/ref=cm_sw_r_cp_apa_fabc_ZJy1Fb6WEVAN5?_encoding=UTF8&psc=1

I'm sure there are cheaper alternatives. This one just happens to work with my Weber gril system anyway.

Dawg if you do have a grill get a stainless skillet with holes in it.

https://www.amazon.com/MEHE-Non-Stick-Vegetables-Removable-Resistant/dp/B07TZ42XDY/ref=mp_s_a_1_13?dchild=1&hasWorkingJavascript=1&keywords=grill+skillet&qid=1604459121&sr=8-13

I made fun of it for a year after getting it for Christmas. No more sir, no more...

I got a nifty case with my Anova with cut outs for the machine as well as the cord and clamp thingy! I feel so professional when I take it out...LOL 🤪Anova Case

The BZ4500HS is $67 on amazon I got one and like it. I'm also interested in trying one of those weed burning torches you hook up to a propane tank, for around $20-30 you can find them at places like Harbor Freight

Why not use purpose made sv balls - I use these Balls from amazon. They work great, come with a storage bag and don't have an odor.

They're quicker in other countries, actually - it's due to 220v not needing such a high amperage to output a certain wattage. So in the US we're limited by the amperage rating of the wiring, and in, say, the UK, they can have higher ouput kettles than we can.

Edit: OP linked one from Amazon USA, a similar one from the UK is in fact twice the wattage.

Just received an Android Play update on my phone that indicates in the latest versions of the app, it is no longer required to create an account to utilize Bluetooth control. A user account is required to hook up to the Wifi network.

It appears both the Android and iOS app contain this update!

Behind? Have you seen anovas latest kickstarter? Over 4000 pre sold on version 2.

I'm glad I'm not making a competing product.

> So the fact that it's needle-tenderized make it pasteurize faster?

No, a tenderized and non-tenderized steak ought to pasteurize in about the same amount of time, since that's basically a function of temperature, time and object thickness.

Normally with a steak, it's a solid cut of meat the inside of which has never seen a possibly contaminated environment. They can safely be cooked rare or some such, because anything alive on the outside will be killed.

Because needle tenderized steaks have been pierced many hundreds of times, surface bacteria has a chance to get to the inside of the meat. Such a cut cooked rare or mid-rare will fail to kill any pathogens which might (or might not) be present on the inside of the cut.

Look on the label for needle tenderization. Costco, for example, does this on some cuts. Here is more info (including a picture of a label): http://www.consumerreports.org/cro/magazine/2013/06/has-your-steak-been-mechanically-tenderized/index.htm

I just bought this and I’m happy with it:

Everie Sous Vide Container 12 Quarts with Universal Collapsible Hinged Lid and Rack and Container Sleeve Compatible with All Anova Models, Joule, Insant Pot, Wancle and Others, KIT-TY-PP https://www.amazon.com/dp/B08T1D22SV/ref=cm_sw_r_cp_api_glt_fabc_5S3JE20CDD3ED9WHFK6N?_encoding=UTF8&psc=1

When I smoke something after SV, I use a silicone mesh mat under the meat so I can lift it cleanly off the rack when it's done. It helps to prevent the often very tender meat from falling to pieces.

Same price on Amazon now as well

https://www.amazon.com/Anova-Culinary-Precision-Cooker-Included/dp/B07QFC6LN6/ref=sr\_1\_3?crid=31HRXA4PG073T&dchild=1&keywords=anova+pro&qid=1623121078&sprefix=anova+pro%2Caps%2C165&sr=8-3

An outdoor gas burner is under 40$ on Amazon.

https://www.amazon.com/GasOne-B-5150-Outdoor-Cooker-14-5-Pressure/dp/B088W7KJL6/ref=mp_s_a_1_10?dchild=1&keywords=gas+burners+for+cooking+outdoor&qid=1610828147&sprefix=gas+burner&sr=8-10

Make sure you find refined avocado oil. There is a lot of "virgin" avocado oil out there that has a significantly lower smoke point - around 375F. That stuff is great for your salad dressing, but not what you want for searing.

Example: Salad Sear

I don't endorse these particular brands, just the first examples I saw on Amazon

Edit: Added examples

Weird knife, didn't use salt and pepper, at some point tossed in jarred garlic and smashed it with a fork for some effect. In the video comments he says that sous vide should come out perfect no matter what, but he certainly did whatever he could to help bury that steak.

The monstrosity of a knife, but act soon Amazon only has 2 left. And at $30 they won't last long.

It should not take too long to heat. Silly question, but did you start with hot tap water? Also you can use 20 mm sous vide balls available on Amazon. Along with a cover and a neoprene sleeve for the cambro it'll increase your efficiency. https://www.amazon.com/SO-VIDA-Container-Sleeve-Cambro-Quart/dp/B077WH9MD9/ref=sr_1_fkmr0_4?ie=UTF8&qid=1536121262&sr=8-4-fkmr0&keywords=sous+vide+neoprene+sleeve+12+qt+cambro

I use a turkey fryer that I got from Amazon. Something like this: https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_4?ie=UTF8&qid=1548095752&sr=8-4&keywords=turkey+fryer

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It works great!

They make these for holding ziplock bags open.

The problem with blade tenderization is that it potentially brings harmful bacteria from the exterior of the meat in to the interior.

If you pasteurize them, it should eliminate the risk. Sous vide is a great tool in this way. The only safe way to cook this traditionally is to obliterate it at 160F. Costco started putting warning labels on everything due to an E. Coli outbreak.

The term "Asian" or East Asian is better than Oriental. That word has connotations with imperialist-era exoticism and dehumanizations of Asian people and cultures and shouldn't really be used to describe anything other than rugs and other objects these days. The U.K. And parts of the US are less sensitive to issues like this, but as the son of a Japanese immigrant who bought into the culture shaming that was brought by orientalism and the language associated with it, I do find it important to point out.

Some good answers on Quora here: https://www.quora.com/When-and-why-did-the-word-Oriental-become-offensive

I checked Slickdeals. This deal seems to still be working. Refurb FoodSaver FM2000 for $28.

Iwatani! I like it--makes me feel powerful, haha.

It's my first torch, so I don't know how it really compares to like the Bernzomatics many others use. I only wish I had gotten Bernzomatic because that's all Searzall seems to support. The page specifically mentions that it won't work well with the Iwatani.

The "vertical" FoodSavers strike me as great if you're going to leave them on the counter 24/7, but otherwise kind of clunky.

Costco has a lower-end model (the FM2100) for $25 less; I suspect it'd be a better deal for most people. More compact, and includes the zipper bag adapter.

http://www.costco.com/FoodSaver%C2%AE-FM2100-Vacuum-Sealer.product.100148601.html

A PID Temp Controller would have been a better choice. Without the feedback loop, the temperature could overshoot by as much as 5C.

The STC-1000 also happens to be the same controller that was going to be used in this suspended Kickstarter.

I upgraded to big bags for the brisket - https://www.amazon.com/gp/product/B07983M227/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

No more problems fitting the brisket into a bag. And yes, it stays together just fine.

I bought a Beswood 250 10" slicer from AMZN back in February; about US$320. I've run 20-30lbs of various cuts of beef through it since and it still looks like new. Slices beautifully and has plenty of torque.

All metal construction; seems very rugged and comes apart fairly easily for cleaning.

Highly recommended!

https://www.amazon.com/Mercer-Culinary-M23011-Millennia-11-Inch/dp/B000PS1HRM/ref=sr_1_5?dchild=1&keywords=slicing+knife&qid=1620335353&sr=8-5

Anything by mercer or victorinox is pretty great, their other knives are great too!

You might do a DIY option, e.g. buy a Digital Thermostat and an Immersion Heater together will cost you $60 or so.

The digital thermostat will hold the temperature accurately and will switch the heater on and off. They only thing missing to make this complete is some way to circulate the water, if your application requires it. If you can handle the temp being higher than 80C in part of the container, then you could skip this entirely and just let the natural convection from heating the water suffice. Put the thermometer on the opposite side of your container to ensure the coldest spot stays above 80C and you're done.

Or add a circulating pump. When I built my first sous-vide rig I used a cheap fountain pump and it worked fine, but I rarely cooked anything higher than about 150F/65C. When I did a 180F/82C cook the plastics on my pump warped a little.

Even a 1000W sous vide stick will be able to get hot tap water (120F/50C) up to 176F/80C in under 20 minutes, and will have no problem holding it there.

The question will be how long it needs to continuously operate. If you're going to run it for months non-stop it probably won't last all that long, and a more industrial solution with replaceable parts would serve you better.

I use these

Top rack dishwasher safe. Just turn it inside out scrub a bit and toss in the washer.

This set is two different sizes. So i have for smaller or larger cooks.

It does like to float but a metal ladle on top of it helps with that.

Works great overall no issues at all.

https://www.amazon.com/dp/B08CX89JQT/ref=cm_sw_r_cp_awdb_imm_t1_zSD.FbS4CWXVD

This i want I'm using currently, I actually got mine from a different seller with way more reviews, but it's out of stock now.

I paid 34$ plus tax, it has a pulse feature, it comes with bags, and it has good reviews.

Väeske Insulated Sous Vide Container with Lid | Fits Most Sous Vide Cookers | Sous Vide Accessories (12 Quarts, Insulator) https://www.amazon.com/dp/B081XG95Y2/ref=cm_sw_r_cp_api_glc_fabc_U1q6FbNMJCPDD?_encoding=UTF8&psc=1

Trying this right now - my whisking wasn't as good and keeping the yolk in the middle seems pretty hard, but I have the weighing down pretty well.

Did your plastic wrap technique but didn't have clips. So, after twisting them closed, I added a second wrap around with plastic wrap. After double wrapping 2 eggs, I put them into a ziplock bag and got as much air as possible out of it. Then used a rack with weights on the bottom to hold them down. That seemed to do the trick pretty well. I'll take pics once it's done. Just put this all together real quick right after seeing your post so my sous vide is still warming up for the cook.

EDIT: RIP my rubbermaid container. It fell as I was going to fill it. Cracked the side. Currently waiting on a new one to come via Amazon, but duct tape is holding the water in for this cook.

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.

I love my Gamesaver (link on amazon). Be sure to buy the mega-rolls of third party bags, they are tremendously cheaper. (example)

Regarding the differences, I found this on Amazon, here, if it's helpful: https://www.amazon.com/FoodSaver-FM5000-Vacuum-Sealing-Starter/dp/B01MDRSCVF/ref=sr_1_1?ie=UTF8&qid=1485396438&sr=8-1

The 5480 adds a Pulse feature for the vacuum, which apparently gives you more control over the vacuum level, for delicate items.

> Question: Is the 5200 the same as the 5480 or the 5380?

> Answer: Pretty much. The difference between the 5200 and the 5380 is in the number and types of bags that come with the machine. The 5480 has a "pulse" feature, which just slows down the rate at which the vacuum extracts the air out of the bag, useful if you don't want overly crush delicate things I guess. Personally, I've never found it that difficult to hit the "seal" button to stop vacuuming at the right time with normal pump operation. By Dan H on January 13, 2017

> Yes, they're are essentially the same FoodSaver systems, except for the Pulse/Vac feature for delicate foods that is only available with the FM5480 and FM5460. Thank you By FoodSaver MANUFACTURER on January 25, 2017

I use the 8 qt form of this rubbermaid container most the time...will swap to a 12 qt when doing ribs:

https://www.amazon.com/Rubbermaid-Commercial-Storage-Container-FG630800/dp/B00237Y0YK

you can buy lids with/without holes on amazon too, but honestly I use 2 layers of space filling balls instead...this one had enough that I can double layer 2 8 qt containers and 1 12 qt at once (it's nice to do multiple things at once):

https://www.amazon.com/gp/product/B01IEB5T2U

I had the worst smelling feet, I swapped shoes every day, baby powder, washed my feet VIGOROUSLY every day, no use. Eventually stumbled upon a product called On Your Toes (check amazon). Incredibly effective yet pricey. Then found out that stuff is just zinc oxide, and bought a huge bag of it on amazon for like 10 bucks. I like... don't even have anxiety about it anymore because I'm just so certain my feet don't smell anymore. Good luck!

https://www.amazon.com/dp/B003IGOL8U/ref=cm_sw_r_cp_awdb_faSXzbKCQ90M6

From one of my responses above:

I had the worst smelling feet, I swapped shoes every day, baby powder, washed my feet VIGOROUSLY every day, no use. Eventually stumbled upon a product called On Your Toes (check amazon). Incredibly effective yet pricey. Then found out that stuff is just zinc oxide, and bought a huge bag of it on amazon for like 10 bucks. I like... don't even have anxiety about it anymore because I'm just so certain my feet don't smell anymore. Good luck!

https://www.amazon.com/dp/B003IGOL8U/ref=cm_sw_r_cp_awdb_faSXzbKCQ90M6

The brand is nutrichef . I got it off amazon about 2 years ago and it was a more economical sous vide at the time. It’s a beast at 1200 watts but would have been helpful to know that it wasn’t accurate.

Thanks! I actually did get them on Amazon but had to search to find these. Most of them like you said are “small and boxy.” Gummie Molds

The food shield, here it is on amazon: https://smile.amazon.com/chamber-FOOD-SHIELD-powders-Generation/dp/B078VT1T6X/

You don't need buy rolls either.

Here's a video of it in action with liquid: https://www.youtube.com/watch?v=JmF6vnu9heY

>Is Anova basically the go to brand for sous vide’ing?

It is a well recommended brand. I use a Joule and am very happy with it.

>Also, any harm in using regular large size ZipLoc bags? Or should I look to grab sous vide specific bags?

Nope they work well as long as you are not going to the higher end of the heat. For steaks you will be fine with a ziplock and the water immersion vacuum method. If you find you really like sous vide and want to do more with it, like pre-cook and freeze, then you will eventually want to invest in a real vacuum sealer and a roll of material.

EDIT: To add Ziplocks are safe at 194F and under (90C).

>recommended tubs for sous vide’ing in?

I do all mine in a stock pot I already owned. It is big enough for several steaks, and I can just set it on the back of my stove. For bigger cooks I use an Igloo cooler.

If you don't have a large stock pot, these Rubbermaid containers are pretty popular for sous vide cooking, for good reason. You can find off brand ones cheaper in restaurant supply stores (and probably on Amazon), as they are pretty ubiquitous in the food industry.

use an adjustable vertical rack. can squeeze slightly to hold down. Amazon for ~$17

​

https://www.amazon.com/gp/product/B07D3HFNJT/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

This is mine, and zero complaints. I use the FOodSaver bags, Costco sometimes runs specials on the big assortment box, otherwise I top up with Amazon or Target when needed.

https://www.amazon.com/dp/B01N2HE2HD/ref=cm_sw_em_r_mt_dp_U_qB6VCb2QGJH5R

I know this seems like a good idea but this will potentially cause issues with the cooking. There is a reason why most other weights are very concentrated as a cylinder or such. With the sand bag you are creating a layer of insulation between the water and the meat. Yea it may weigh it down, but it will also affect the cooking times.

You are better off getting a rack system, and weights that dont insulate the bag such as these: https://www.amazon.com/SO-VIDA-Weights-Reduce-Submerged-Performance/dp/B077XYPJF5

Looks like some scale maybe? Scale occurs naturally based on the hardness if your water. I use Urnex Dezcal on my coffee maker. Worth a try, maybe?

Edit- just looked closer. I think it’s worth contacting Anova to ask.

If that’s a Rubbermaid container you can get a lid off of amazon that has a hole in the corner and the hinge to open as needed. I purchased one for Christmas and it fits perfectly for the Anova.

Lid for Rubbermaid container

I ordered one set of these silicone bags from Amazon. They don't vacuum seal so you need to do the water displacement method but they're reusable so they're basically a one-time purchase and don't produce waste with every cook. I've used them a bunch since I got them in January and they've been great.

I got one of these sous vide racks from Amazon, it has a cross bar that holds the bags down (from 1 to 6 spaced bags).

It also works great to hold bags vertically with liquids in them in the freezer so an external vac sealer can handle liquids. ;)

It doesn't necessarily should be a full blown formal API. Anova Culinary promised an SDK to Kickstarter supporters, which they never delivered. However there was a sample iOS code provided for developers, and that was enough for few 3rd party developers to create some technical documentation and few apps for iOS and Android, including mine Sous-vide remote for Anova which was on Google Play months before Anova Culinary software developers managed to port the official app to Android.

I afraid the Ukrainian S/W development team for Anova won't be able to create API (I am not even talkinh about SDK) for quite some time. It's not to denigrate them in any way: I worked in Sun Microsystems (R.I.P.) Java team on multiple APIs and SDKs - it's very different skill set and experience than creating applications. So far we have just a Beta of zeroth iteration of usable app for WiFi module for iOS from Anova.

I strongly believe that providing in scraps of interface information Anova has in any format (under Developer Agreements for interested developers, if needed; but even better in Public Domain) sooner (like, right away) would benefit Anova Culinary much more, than keeping it to themselves and "considering it for the future". After all, they are not in software development business (their apps are free), so any additional way of using their wonderful hardware will only increase sales.

This just looks like a single-burner version of GE's new high-end induction range, which has the same capability. If you watch the video you linked to in your post, you can see it's a big red clip that goes onto the side of your pot.

I doubt the campaign will come with a pot - most cookware (read: pretty much everything except aluminum & copper) is compatible with an induction range. I share the frustration with the guy you're replying to, though - I like big Cambro boxes for SV cooking, I don't want to bust out a big stockpot everytime I want to cook SV.

This seems like it could be awesome if you have a micro apartment and dont have a full range, since this could double as both, but it certainly won't be replacing anyone's Anova I wouldn't think.

It's branded Alibaba OEM junk. Might be OK, most likely it would be pretty bad.

http://www.alibaba.com/product-detail/slow-cooker-sous-vide_60681030145.html?spm=a2700.galleryofferlist.normalList.118.78a176eeLeIqZ6

How is your stomach destroyed? Runs? Projectile vomiting? May not be a coincidence, but destroyed stomach sounds like regular food poisoning not botulism. Might want to check with a doctor either way.

https://www.mayoclinic.org/diseases-conditions/botulism/symptoms-causes/syc-20370262

All types of botulism can be fatal and are considered medical emergencies.

Foodborne botulism

Signs and symptoms of foodborne botulism typically begin between 12 and 36 hours after the toxin gets into your body. But, depending on how much toxin was consumed, the start of symptoms may range from a few hours to a few days. Signs and symptoms of foodborne botulism include:

Difficulty swallowing or speaking Dry mouth Facial weakness on both sides of the face Blurred or double vision Drooping eyelids Trouble breathing Nausea, vomiting and abdominal cramps Paralysis

Certain signs and symptoms usually don't occur with botulism. For example, botulism doesn't generally increase blood pressure or heart rate, or cause fever or confusion. Sometimes, however, wound botulism may cause fever.

When to see a doctor

Seek urgent medical care if you suspect that you have botulism. Early treatment increases your chances of survival and lessens your risk of complications.

Seeking medical care promptly may also alert public health authorities. They may then be able to keep other people from eating contaminated food. Botulism isn't contagious from person to person.

>Growth is a bell-curve from 35F to 130F.

Its a skewed bell curve for most pathogens. This isn't semantics either because it means peak growth is going to be towards the 'right side' of the bell curve. Also you see massive increases in growth when you even stray a little bit colder than the kill points.

>Something like 85-90F is ideal for most pathogens

This would be the case if it really were like a normal bell curve but again its not. For instance here is the curve for e coli which peaks closer to 105-110.

​

For those wanting to look into it common pathogens include:

• BEEF
  • Escherichia coli
  • Salmonella
  • Staphylococcus aureus
  • Listeria monocytogenes
• PORK
  • E. coli
  • Salmonella
  • S. aureus
  • Yersinia enterocolitica
• CHICKEN
  • Salmonella enteritidis
  • S. aureus
  • Campylobacter jejuni
  • L. monocytogenes
  • E. coli

Isn't this the same thing as: http://www.alibaba.com/product-detail/CLICKA_50017988933.html I thought that was against kickstarter rules... https://www.reddit.com/r/shittykickstarters/comments/3gm8xj/raising_460k_with_a_050_product_sourced_from/

Foodsaver seems to be popular because they're easy to find and go on sale often. Mine is a FM2110 that was $40 after a $30 mail-in-rebate back in 2016.

There's a higher-end model (V4825) on slickdeals for $70 today: https://slickdeals.net/f/10506460-the-foodsaver-v4825-2-in-1-food-preservation-system-foodsaver-quick-marinator-69-99-free-ship?v=1&src=SiteSearch

Looks like your grill has the same sear burner as this Nexgrill 4-burner Propane Grill with Side Sear Burner and Rotisserie that is $199 at Home Depot right now. https://slickdeals.net/f/10183124-nexgrill-4-burner-gas-grill-with-sear-side-burner-and-rotisserie-kit-199-home-depot-starting-5-25

I'm even more tempted after seeing your results.

I moved my modified cooler containing a 72 hour short rib cook recently. Only traveled 30 mins but the cooler was already warm from cooking and I removed the immersion circulator and left a gallon or so of the hot water in the cooler covered with a blanket. Added hot tap water at arrival and cooked the last 24 hours there. Lost very little heat in that time. Nobody suffered any ill effects.

Going to be warm for your trip:

https://weatherspark.com/#!graphs;a=USA/WI/Milwaukee

Calculate your cook and arrival time. Cooler with hot water and restart cooking when you get there.

I would say no go on the splenda substitution. Not the time for experimentation...

> chamber vacuum

Didn't even know those existed. Now I know our Foodsaver will one day be deemed inadequate. We are totally getting the Searzall though!

It's different: you can cook at a lower temperature for longer and change the texture (and colour, but that's a minor aesthetic thing). On the other hand some of the spices and flavourings you can but in a normal braise go horrible in a long sous vide cook (especially garlic and woody spices) so there tends to be more of a focus on making a sauce afterwards than just thickening braising liquid.

The biggest benefit is you can cook a lot of meat at once in a big enough container, immediately chill it without unsealing in ice and refrigerate or freeze. After these long cooks the meat is pasteurised and just needs finishing to serve.

> Chef Thomas Keller demonstrates this by walking through two short rib preparations: two short ribs cooked sous vide, one at 62°C for 48 hours and another at 79°C for a cooking time of 24 hours (the recipe remains the same, simply the time and temperatures are adjusted). > > As Chef Keller notes, some juice from the meat has collected in the vacuum sealer bag around the 62°C short rib, which has been cooked long enough to break down its muscle and fibers but not at a high enough temperature so as to render out much of the fat that gives the meat its flavor. By contrast, more fat and juices will collect around the 79°C short rib, resulting in a smaller piece of meat that is more similar in texture to the traditionally braised short rib. > > The serving options are endless when it comes to sous vide short ribs: Pan-sear them like a steak, slice them and toss them into a salad, or serve them with a traditional sauce, such as one that is red wine veal stock–based.

https://www.masterclass.com/articles/chef-kellers-short-rib-sous-vide-recipe

I found that there's a simpler attachment that actually works better, lasts longer. If you search searzall on Amazon, you'll see it, it's a very simple little fan shaped bit of steel, allows for more direct heat when you need it but still distributes the flame for overall searing.

Edit: this

https://www.amazon.com/dp/B0887K2YLK/

There's a company/importer on Amazon that sells sous vide-compatible lids to fit Rubbermaid square containers. My setup cost something like $35 and it works for just about everything.

I have a similar setup, but use a neoprene molded insulator:

https://www.amazon.com/SO-VIDA-Container-Sleeve-Rubbermaid-Available/dp/B073VKN7TM

I have my sous vide connected to a smart plug that measures power draw and once I get up to temp it barely pulls any juice and stays hot for hours after I shut it off.

Yea, no worries.

Though you know the funny thing is that the reason I haven't done it in a while is that this stupid $20 egg cooker does a damn fine job of cranking out near perfect eggs with very minimal effort.

It's dumb, but you get your water level dialed in on that thing and it'll make nice set whites and wonderful jammy yolks every time.

Limited-time deal: FoodSaver PowerVac VS0160 Compact Vacuum Sealing Machine Vertical Storage, White https://www.amazon.com/dp/B08BDHZ1PV/ref=cm_sw_r_cp_api_glt_fabc_dl_FFN5AQ5Y9DQBG0MBG10N?psc=1

This is it. It has it listed as another number? But that’s the one I bought. Sorry about that.

I have the Avid Armor USV20, couldn't be happier. Was $400 on amazon, they have a larger model that is $600.

the USV20 has an 11" seal bar that makes a double seal, and the chamber will take 10x11" bags. Will seal thick mylar bags too, and doesn't need fancy textured bags like foodsavers so bags are like $20 for 1000 bags. It's legit. good quality. Even has a marinate function. All other options I found seemed like they all came from the same chinese factory.

any BPA free vacuum sealer bag should work, like this

https://www.amazon.com/Gamesaver-Weston-Commercial-Puncture-Prevention/dp/B07RKRK7FD/ref=sr_1_5?crid=1H0NHLGW80J17&dchild=1&keywords=bpa+free+vacuum+sealer+bags&qid=1623238088&sprefix=bpa+free+vac%2Caps%2C317&sr=8-5

​

pick the size you want and go with it.

I have a big cambro for when I want to sous vide a lot of meat. My wife and I use it to soak both our feet. 10-15 min and they’re ready for this guy. We like our temp around 108°.