Who is using a Sous vide?

Those seem to be the big contenders. Does your crock pot maintain reasonably constant temps?
T

 

You have to decide how you will use, then the answer becomes clear. The Anova is a very nice unit, especially with wifi. It runs well, but it is best for smaller vessels. Personally, I think it's better built with higher quality components (metal vs. the all plastic Sansaire).

The Sansaire moves more water and has a stronger heating element. It will heat up larger water baths much quicker and maintain temp better than the Anova. Some say the heating element will last longer as it does not have to work as hard as the Anova, especially on longer cooks. The theory is sound, but I have no supporting data.



Mark

 

I've been using an Anova for over a year and have also gifted them to my brother and father. None of us have any complaints. It works exactly as designed, is good quality and is relatively inexpensive ($100?).

With that said, the Anova is the ONLY one that I have experience with. Everyone on this forum seems to be pleased with their rig so I don't think you can go wrong if you stick to the ones you've listed.

Good luck! And I too would like to hear more about this crocpot contraption..

 

Thanks, Mark. Exactly what I was looking for. Anova reviews seem to be better than Sansaire. However, I tend to cook quite a bit of meat. Going with the Sansaire.

For the crock-pot I would literally turn it on, wait for it to get to temp, shut it off. Let it cool a couple of degrees, turn it back on. Please don't judge me!!

 

Ha! That's exactly what I was picturing. Enjoy your new toy!

 

Great answer. Uro, I will add that my wife and I have similar preferences to you and your wife, but I have found after making a few sous vide filets for her, was that what she didn't like was the inconsistency you get when eating out or off most people's BBQ pit. She has grown to like things much more pink than she used to, because she knows I'm not going to throw a bloody mess at her, even though the meat is very very pink.

 

No problem, glad to help. I have a Sanaire and my mother has an Anova. We've done cooks together with two separate water baths just to see how they compared. I was jealous of her wifi capabilities and she was jealous of how much faster mine came to temp and how well it stayed at temp.



Mark

 

My maiden voyage will be tomorrow night.

MDS

 

You're such a tease!

 

Not sure if this has been mentioned, but the F-chat sous vide code of conduct requires (a) pictures and (b) FullDarth searing.

Good luck...T

 

No longer a virgin - 2 hours at 133 degrees followed by a sear

MDS
Image Unavailable, Please Login

 

You get the idea - can't turn the pic - lol

Darth approved !!!

MDS

 

Nicely done!



Mark

 

I've got some lamb chops in there now that should be nicely done in about an hour....

 

You just sit around all day eating meat ?

MDS

 

LOL It's not meat, Mike, its lamb, din'tcha see?

 

Oh gotcha - LOL

MDS

 

Very good, grasshopper! [emoji3]
T

 

Love my sous vide, only real downside to it is the prep time. If I want to cook a larger piece of meat, I need to know the amount of hours beforehand.

 

I cooked for 8 friends tonight... the fish and veggies were done by steam bags, the red meat sous vide with blowtorch finish.

From 12 o'clock position, bison tenderloin, bacon wrapped beef tenderloin flier, Alaskan salmon, and then bison sausage.
Image Unavailable, Please Login

 

Wow. That's an epic sous vide cook. And, everything perfect.
T

 

I've got a very well marbled prime tri tip in there now that I'm going to finish outside and slice for sandwiches later.

 

What else can I say?
Image Unavailable, Please Login
Image Unavailable, Please Login

 

oh, and BTW yes, it pulled apart like an 18 hour smoked brisket....

 

Not much! Crazy good looking.
T