(Part 2) Best sous vide machines according to redditors

This is the setup that I use:

• Rubbermaid Container
  
• Neoprene Sleeve
  
• Hinged Lid
  
  I put it on a mat to separate it from the counter since the reviews of the sleeve said it would stain countertops over time.

Thanks!

I've never heard of that. Then I found this on Amazon.

Amazon has one today for $40

Well, I think they're referring to the actual heater and circulator like the one in the video, as heating water on a stove top is not going to be very precise.

Before going with any sous vide, I would really think about the particular feature set you wanted. I personally do not find bluetooth or WIFI useful. If this is the case for you, there is little difference between a $90 machine and a $180 machine. Not saying the $90 difference is a huge deal to me, but getting into sous vide has some other cost implications. Eventually I got tired of cutting up ribs, brisket and pork butt to fit into gallon sized zip loc bags. Ended up spending another $70 on a vacuum sealer. Got tired of trying to squeeze a bunch of meat into my largest pot. Ended up spending another $35 on a rubbermaid container. Got tired of dealing with evaporating water on my long cooks. Ended up spending another $10 on a lid and cut out a hole.

Now I am not saying that all this stuff isn't worth it, because I think sous vide is worth this. I am just saying....if $150 is what you are willing to spend on this, I would recommend putting your money in more than just the immersion circulator. An immersion circulator, vacuum sealer, plastic container and lid can all be had for about $200 if you don't need all the bells and whistles. If you do need all the features/tools and/or an extra $150 isn't a big deal to you spend up and enjoy.

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EDIT: Also, if you do not own a cast iron skillet, you may find you want to purchase one of those as well.

You can get cheaper ones on amazon that will do the exact same thing. In fact, it looks a lot like a rebadged version of this machine, which is $30 cheaper. I guess with the cinestill machine you get those holder things, but I can't imagine they provide any real convenience.

Edit** Actually, it looks more like this one.

Here's the link for the same lid for the Joule. Sorry I don't know how to make the links fancy and in the text. https://smile.amazon.com/gp/aw/d/B073RZWJWM/ref=mp_s_a_1_fkmr0_1?ie=UTF8&qid=1519517425&sr=8-1-fkmr0&pi=AC_SX236_SY340_FMwebp_QL65&keywords=rubbermaid+lid+for+joule

I have a Joule and it rocks. Just works

I also picked up a Gourmia Immersion Sous Vide Pod 2nd Gen

https://www.amazon.com/gp/product/B0751L4VCR/

As it’s standalone, and programming happens right on the device - nothing else needed.

The Joule is quieter and more sleek, but the Gourmia has worked well so far with a couple cooks :)

I do like this setup for my Joule tho, with the Everie sized lid and container. Super tidy cook

https://www.amazon.com/gp/product/B07C7V31Y9/

I recently had an issue where I cooked hotter than I usually do (175F, 80C) and the Anova was unable to hold the temperature stable. It wildly overshot. The problem was steam entering the unit and messing with it. The moment I covered up the water bath with plastic balls (these: https://www.amazon.com/Premium-Evaporation-Precision-Immersion-Circulators/dp/B06XDS6CBZ/ref=sr_1_4?ie=UTF8&qid=1538764583&sr=8-4&keywords=Sous+Vide+Water+Balls), the Anova stabilized and held the temperature I set.

You could have a similar issue there.

I also verified the temp with a high precision thermometer and it was less than 1F difference.

I wanted a sous vide setup but I wanted to keep it as close to $100 as possible. My "kit" arrived from Amazon last night:

• http://www.amazon.com/gp/product/B017HX16FA?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s00
  
• http://www.amazon.com/gp/product/B003UEMFUG?psc=1&redirect=true&ref_=oh_aui_detailpage_o00_s01
  
• http://www.amazon.com/gp/product/B00J5IPF5I?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
  
  It worked like it was supposed to, and turned a cheap steak into something decent:
  
  https://drive.google.com/folderview?id=0B7rA1_fCC5zDR3ZVNUhVdlo3dEU&usp=sharing
  
  The controls were not the most intuitive, but it doesn't matter enough to pay a premium.
  

I was planning on getting a Sous Vide Circulator like this to help me heat chemicals up for C-41 processing. Right now I heat them up on the stovetop and always end up over or undershooting the temperature often, and I'd like a more consistent way of doing that.

Do any of you guys have experience using a Sous Vide Circulator to heat up chemicals?

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

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

I think OP is looking for a water cooker not a wand. Something like this (which is called a "water oven").

You could get a sous vide and win forever! This one is on sale for a decent price (compared to what I’ve seen before).

Edit: wait, there’s more and more!

It will not take any longer to cook your food. The wattage of the heating element affects how quickly your water bath gets up to temperature. If you're starting with hot water, this should only take a few minutes for most foods.

As for a vacuum sealer, it isn't necessary, but it does have advantages. It's absolutely fine to use Ziplocs and the water displacement method (dunking the unsealed bag in the water bath to push the air out, then sealing it) for most foods, but their seams can split when cooking at temperatures above 150F. Additionally, while the small amount of air left in the bag won't cause problems for cooking, it may make your bag float, so you'd have to weigh it down. Add to this that vacuum bags are sturdier and designed for long-term hot water immersion, and most people switch to them eventually.

That being said, I hesitate to recommend the Strata Home Sous Vide cooker, because my unit lacked the precision I'd expect. The temperature reading was high by up to 1.2F at various points, which could be a significant problem when cooking at very low temperatures. With some sensitive foods such as poultry, that temperature difference could even be the difference between safe and unsafe meat.

If you build in plenty of buffer, and double check with a thermometer, you can make it work, but I would recommend going with something like the Gourmia unit below. I had a similar one, and while they lack some creature comforts (they're loud, and too pretty, and don't have a huge water range), mine was dead-on temperature wise. Something to consider, anyway.

https://www.amazon.com/gp/product/B076JKGTZF/ref=ox_sc_sfl_title_2?ie=UTF8&psc=1&smid=A1T3IQGGKLZB4Y

http://www.amazon.com/Gourmia-Digital-Immersion-Circulator-Precision/dp/B017HX16FA/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1453484203&sr=1-4&keywords=gourmia+sous+vide

Get yourself a set of these and you'll never have to worry about a lid that fits.

Here ya go
https://www.amazon.com/dp/B000R8JOUC/ref=cm_sw_r_cp_apa_i_UnmRCb76Z5HX0

Here's the lid for it:
https://www.amazon.com/dp/B073RZWJWM/ref=cm_sw_r_cp_apa_i_opmRCbDF85H1Y

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

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

https://www.amazon.com/gp/product/B075QHYTTH/ref=ppx_yo_dt_b_asin_title_o02__o00_s00?ie=UTF8&psc=1

It's this this cheap OEM that can be found on Alibaba - it's also available on Amazon with different branding for 68 dollar.

That’s a great idea. I got something like you’re talking about on amazon. I have granite countertops, also.

https://www.amazon.com/EVERIE-Container-Neoprene-Rubbermaid-Electricity/dp/B07788BYTT/ref=mp_s_a_1_4?keywords=sous+vide+container+insulator&qid=1565390768&s=gateway&sprefix=sous+vide+contsiner+ins&sr=8-4

Those price points are what I was noticing and what I was keeping an eye out for. Here is one for $45 on Amazon. The same one is at home depot for $75. I know best buy has some that drop in the $76 range from time to time. Bluetooth would be nice, wifi even better. I'll keep looking and reading. Thank you.

Also: Everie 12 qt w/ lid that specifically fits the Joule $39
https://www.amazon.com/gp/aw/cr/B075QHYTTH/ref=mw_dp_cr

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.

Amazon has some Gourmia "Water Ovens" and you can find them rebranded (and cheaper).

Gourmia

VonShef

I use these and they work great. Good vacuum and fairly inexpensive. I reuse them a couple times each too.

This is the one I bought: https://www.amazon.com/My-Sous-Vide-My-101-Immersion/dp/B071GRRWCY/ref=sr_1_1?ie=UTF8&qid=1511975348&sr=8-1&keywords=My+sous+vide

12hrs is a really long time for an individual steak, a typical 1.5in 12 oz strip or ribeye is min 1 hr and no longer than 4 hrs from what i have been reading, for a steak the size the video used i would use 2.5 hrs min an 5-6 hrs max. 12 hrs really long for that kind of cut. higher temps for fast ribs or brisket type cooking start at min 6-12hrs depending on your temps and at low temps can bee cooked for 48hrs or more. Sous vide is definitely different than the other ways of cooking the first time it looks weird texture is different. I like it because it makes everything perfectly repeatable so you will get a predictable result on the very good to perfection side of the scale every time.

the torch is a setup this. though using a creme torch is a good alternative and people do use them.
http://www.homedepot.com/catalog/productImages/400/45/45d121b2-6922-4ddc-9cff-66fd2446cd09_400.jpg

little more expensive then the budget versions, but it's supposedly better and no stepdown needed. http://www.amazon.com/VacMaster-SV1-Sous-Immersion-Circulator/dp/B00HFDPM6W/ref=pd_sbs_328_3?ie=UTF8&dpID=31m6j4Vhj8L&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1QH2FD42CGAGA6H09AVS

cheaper and available in for different regions https://sansaire.com/sous-vide-machine/

A great way to cheat is to use a mixing ball—it's a spherical wire cage, sold with "blender bottles," typically used to mix up disgusting fitness protein shakes. It's around $8 for one, or here's a deal for a pair for $14 on Amazon: http://www.amazon.com/Original-BlenderBottle-28oz-Black-Pack/dp/B002PDB2YI

You can probably also find them at your local running shop, RE, or big box sports equipment retailer.

When you do the dry shake, just put in egg whites and the mixing ball. It works like a whisk while you're shaking.

Homebrewing question.

I have a sous vide water oven

Basically it heats circulating water to whatever temp you want as long as it's not over 99.9C. I'm curious as if I could heat my raws and carrier oils in a beaker and avoid the fear of overheating them.

That costs $700 though. I was joking a bit about the sous vide, but you could get one and a clear plastic tub for $80 or less. Here are some ziplock bags that will work.

I haven't used any of the products I linked, just an example. But $42 for a 1kw sous vide is pretty amazing. If it isn't powerful enough for the tub just start with hot water and add some from a kettle if needed.

I wondered about that too. So basically if I make sure to insulate it well it should be okay?

Edit: this is the one I have: www.amazon.com/dp/B077P73F2V/ref=cm_sw_r_cp_apa_oNU6Bb8WW86AF

I'll see if I can find any info regarding volume

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

I mean, you can get a sous vide for like $50 on amazon. They're pretty simple machines and even the cheap ones work well. You can pretty easily get the machine, bags and a vessel for under $100. (Assuming you don't have something laying around already that you can cook in.) A vacuum sealer is a big time-saver if you're going to sous vide often, but it's certainly not mandatory.

There are lots of ways to sous vide without the machine. But I wouldn't really recommend experimenting with hacky solutions for the first time on Thanksgiving.

I second u\erin_rabbit. Drinking calories registers less than eating.

Also, as someone who also has an appetite problem, I've found that protein powder and milk (soy in my case) make excellent meal replacements.

There's these shake containers you can buy that have these little metal balls that help mix the powder with the milk when you shake the container.

Whole milk is the most calorific, and you can also add in coconut oil for even more, long lasting calories.

https://www.amazon.com/Blender-Bottle-Protein-BlenderBall-Portable/dp/B002PDB2YI

Here's a self contained unit on Amazon I've been eyeballing. Has pretty good reviews, but it's about $55 more than OP's unit

I saw the same website and did a little research on this thing a while ago.

The machine is a Chinese made unit. It looks like they provide it to many different retailers, who then brand it themselves and resell it. I think (but can't be certain) that certain retailers add on various options. Some of what I think is exactly the same product barring rebranding;

http://www.nisbets.co.uk/Buffalo-Portable-Sous-Vide-1500W/DM868/ProductDetail.raction

http://www.amazon.com/VacMaster-SV1-Sous-Immersion-Circulator/dp/B00HFDPM6W

I've seen mixed reviews of the other manufacturers products. Quite a few people suggest that the temperature regulation isn't very good, and that the reliability is questionable.

Given the unknowns I didn't commit to it. Also, be aware that ecatering is a business retailer so you don't quite have the same rights as a buyer than when you normally make a purchase. That said, having read their terms and conditions and compared them to the actual business seller regulations I feel there are misleading or incorrect statements in their T's&C's, which I don't like.

Yes, it's a cheap circulator, but not cheap enough to just 'take a shot,' at least not for me. I think I'll wait for a more established model to take my interest.

Sous vide at 120-125 for 1-3 hours, sear hot anywhere you want. Add pepper and touch of salt.

https://www.amazon.com/dp/B07NVVG1C3/

Have you considered any of the manual hand pump kits with reusable bags? They’re inexpensive - $20 or so, and they work great. Not as sexy as the vacuum sealers, but they take up a lot less space, and you’re not wasting as much plastic if you’re up for rinsing the bags after use.

I’ll admit that if you’re cooking a ton of things... the pumping can be monotonous, but for your average cook, I’ve found the hand pump to work great.

Tons of options on amazon... this kit has been great for me.


Sous Vide bags BPA Free 20 Reusable vacuum seal bags for Anova and Joule Cookers, 1 Hand Pump, 2 Sealing Clips and 4 Sous Vide Clips, Practical for Long-time Sous Vide Cooking & Food Storage freezing https://www.amazon.com/dp/B07PVYF599/ref=cm_sw_r_cp_api_i_8hlLDbDRM6VTP

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 have a Chefman that looks just like an Anova but has NO CONNECTIVITY. No WiFi, no Bluetooth. No app.

That's what I like about it. You set the dial, you're good to go. It has worked very well for me.