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Discussion in 'Grown Up Stuff & Business' started by chaos, Dec 17, 2012.
No idea if this shit works though.
My buddy has a Joule and he says he wished he had an Anova instead. Something something Joule requires your phone I think?
ChefSteps Joule Sous Vide, 1100 Watts, White Body, Stainless Steel Cap & Base
this thing is horrible, there are no buttons on the joule at all, other than the pairing button, once you dl the app you need a stupid account from chefsteps, then you need to add the joule to your wifi or keep your phone on and in bt range or the shit don't work.
Wow, that is just bad design. Costs twice what I paid for the annovo as well
I saw there's some no-name sous vide circulator for under $100 CAD.
I mean .. it is just water pump + heater + thermometer
Not sure about Canada but Anova's go on sale quite often(or used to).I got the non Bluetooth/wifi version for $85 us around a year ago. Not sure you can get that model anymore tho.
Chefman Sous Vide Precision Cooker w/ Guided Cooking App, Thermal Immersion Circulator Pod w/ Accurate Temp & Time Control, Crystal Clear Display & Intuitive Controls, Quietly Powerful 1000w - RJ39-V2 reviews say it's basically a high quality anova knockoff
I've been tasked with prime rib cookery. Figure I'll do this guide:
Sous Vide Prime Rib
Sans fancy sous vide cooker.
Gonna do muh beer cooler.
I'm buying you an Anova for Canadian Christmas.
The day Trudeau gets two islam socks to the back of the head?
lol @ islam socks
Just joined the sous vide club today, have a couple NY strips going right now.
Looking forward to trying this thing out
Man, very first time using the sous vide and I think these are probably the best steaks I've ever cooked.
I'm going to love this thing I think.
Anyone sous vide eggs? I'd like to do them over night so I can throw them in before bed and have enough eggs done for the whole family in the morning. What temperature do you use? Can they be in that long?
Are you talking about the perfect soft boiled eggs that have the almost custard texture?
Also, I made off da hook tortilla soup, and I've come to the realization that tortilla soup is basically soup-chili with chicken.
I don't think you'd want to leave them in that long, but you can try. Here's a good egg write-up.
The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs
I went to a brewery on Saturday and there was this food truck that cooked all their food in a sous vide. I went for the grilled cheese though. That tomato soup was really fucking good.
I did 2 last night at 165. They were great....just like hard boiled eggs with better texture.
I'm going to try cracking a few into a shot glass, cover it with plastic wrap and a rubber band, and then soft "boil" then for eggs Benedict. I think ~140 was the recommendation I saw for soft boiled, but not positive.