(Part 2) Top products from r/sousvide

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We found 125 product mentions on r/sousvide. We ranked the 768 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.

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Top comments that mention products on r/sousvide:

u/doubleplusunsigned · 5 pointsr/sousvide

I have a WiFi Anova. If I could do it again, I'd buy the BT only version (or a no connectivity option for even less money, if possible). I honestly don't get enough value out of the WiFi to make it worth the extra $50 to me. It's fun and novel the first couple times you use it, but the amount of value I get out of it just doesn't justify the extra expense for me personally. You can kick off a 12 hour cook in the morning, and check it at work to make sure it's still at temp (I'm not sure what else it would do). Whoopee.

The biggest driver for the WiFi integration is the ability to set up your sous vide in an ice bath, then start the cook remotely from somewhere else so it's ready when you get home. Unless you're somebody who's already really big on eating as SOON as you get home (like having a crockpot dinner ready when you walk in the door, for example), then the WiFi doesn't really add much value. I've usually got an hour to spare between when I get home and when I'm ready to eat, and I usually only cook sous vide on the weekends anyway.

I looked at Joule, but it was actually backordered when I was buying, so that narrowed down my choices for me. In hindsight, I'm really happy with the manual controls of the Anova. I stare at my smartphone screen enough. And when I'm cooking my hands are more likely to be wet or covered in meat juice or something.

Regarding the power differences, my Anova has held this cooler (25 qt) at 131F for 72 hours. My hot tap water comes out in the 120's so getting it up to 131 isn't a huge deal. More power is better (of course!), but what I'm driving at is that it wasn't a significant consideration in my buying decision.

If you like connectivity and being able to yell at your appliances across the room and feeling like a techno-wizard, then you might really like the apps and all that stuff. I'm just not into all that - I just want my sous vide to get up to temperature I set and circulate the water with minimal futzing.

Maiden voyage, I always recommend pork tenderloin: 131-136 for 1-2 hours then sear. It's cheap, it's quick, it comes out amazing sous vide, and it's difficult to cook correctly conventionally (for me, at least). If you screw it up, it's not nearly as big of a loss as some nice ribeyes or something.

u/Crushnaut · 1 pointr/sousvide

I just built one using the 33 QT today. Here is the result;

http://imgur.com/a/JLO9w

With my set up I need to fill it about half way, then with the lid rotated off like in the picture the water level is just at the minimum line on the Anova.

My tap water came out at about 130F and it took about 10 minutes to get it to 160F. I then turned it off and left it and it dropped about 6F in an hour. Most of the heat is being lost out of the lid so I am thinking about spraying some foam into the lid or some silicon to get some more insulation. Long story short the Anova is easily going to be able to keep the thing at temperature full.

Easy to do, I followed this guide https://anovaculinary.com/sous-vide-cooler-guide/

Only change I made was I used a 2 1/2" hole saw vs the 2 3/8" they say in the article. That means I have some wiggle room in mine, but it is still smaller then the wide part where the chrome meets the black plastic.

I think this actually works out better because the lid is actually made of two pieces and there is a gap in between. I used some electrical tape to seal this up. There is a lot of moisture in the cooler and I think if you don't seal this well then you will have mold issues.

The other suggestion I have is to run the hole saw in reverse. A carpenter in another thread recommended this. It prevents the saw from catching and tearing. It takes a little longer but gives a nicer hole. Definitely cut in from the under side.

If you watch the 33 QT on Amazon it gets down to $15; https://camelcamelcamel.com/Coleman-Can-Party-Stacker-Cooler/product/B002BMEFHE

The 25 QT doesn't get cheaper (if it is even available); https://camelcamelcamel.com/Coleman-Can-Party-Stacker-Cooler/product/B0030BGA0U

I live in Canada and Amazon.ca doesn't have as nice deals. I picked mine up at Canadian Tire. The 25 QT and 33 QT were the same price so I just went with the larger one.

u/kgeek · 1 pointr/sousvide

I have both an Anova Precision Cooker and a Nomiku WiFi, both with a 4.75 gallon Cambro and lid. I've cut out holes in the lids to match the Anova and Nomiku with a jigsaw. Both circulators work great. The Nomiku isn't immediately available because they're having issues getting them shipped out, but I got lucky to get mine and I like it. It's quieter and more powerful. That being said, once stuff gets up to temp they're functionally identical. I'd save yourself a headache and get the Anova. I recommend a vacuum sealer. I have a VacMaster VP215, but don't expect other people to splurge on that.

In the Cambro I can easily do 5-7 lb of whole chicken breasts at a time. If it was cut into smaller pieces, it could be easier to get even more in there. You could probably get more in a large cooler, but that's way too big to put on my kitchen counter. So to answer question 1: yes, you can do it, but probably not all 15 lb at once. The good thing is that cooking sous vide requires no oversight, so you won't be stuck in the kitchen while it's cooking.

u/IxNaruto · 2 pointsr/sousvide

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.

u/Zerowantuthri · 1 pointr/sousvide

I am unsure why his pan is not getting hot enough. Induction or not, low power or not, his stove top should be able to hit 400-500F easily which should be fine for searing.

As other mentioned drying the steak is #1 in importance.

I would also pick a higher temp oil like Avocado Oil or, if that seems too weird or hard to find then peanut oil. Avocado oil has the highest smoke point but peanut/sunflower/palm/refined corn oil is fine (although beware of peanut allergies if you have guests and use peanut oil).

After you dry the steak brush it with the oil. Not a lot. Just a light sheen (some fat from the steak will cook out adding more grease to the pan so not a lot of oil is needed).

When it comes to the pan definitely use cast iron. My guess is you are not letting it heat up enough. Cast iron has poor heat conductivity (compared to other metals). For searing this is actually a good feature. That said it takes the pan longer to heat up so leave it on the burner for a minimum of five minutes on full blast before cooking. Maybe longer...you'll need to experiment a bit (I have seen recommendations of up to 10 minutes but that seems a bit long but then I have not tested it so I cannot say for certain...if your stove top is low power it may well take 10 minutes).

Only once your pan is ripping hot should you add the steak. If you really want to be sure of your pan's temperature buy an infrared thermometer. They cost less than $20 if you really want to know what's going on. Just point it at the pan and it tells you the surface temp.

Again, wait till the pan heats up. It is easy to think with a burner going full tilt a metal pan heats up in moments. It doesn't. Give it some time. Especially with a cast iron pan. (Note: It can get too hot as well...a bit of practice helps figure out the sweet spot.)

u/digitalaudiotape · 1 pointr/sousvide

I finally got around to taking my Cambro+lid to my local TechShop to cut a notch for my Anova PC. This is how I did it:

  1. Made cardboard template of lid
  2. Cut out a notch on the cardboard template to test fit with container + Anova
  3. Applied blue masking tape on lid and traced template onto tape on lid (forgot to take pictures of this and following steps)
  4. Used appropriate size hole saw + drill press to cut round portion of notch
  5. Used band saw to cut the straight sides of the notch

    The polycarbonate cut pretty easily with these tools. It didn't fray badly and break apart into shards like I thought it would. If I had the clearance to use TechShop's waterjet cutter that would have been the easiest and cleanest way to go, but that's a $250 class. Maybe someday.

    If you don't want to make your own or don't have the tools, I'm pretty sure this product is the same as what I did:

u/samggreenberg · 2 pointsr/sousvide

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.

u/anthony10292 · 1 pointr/sousvide

Thanks everyone for the info and insight. I'm definitely leaning more towards one. I thought it would improve the flavor but having a proper seal seems pretty critical. I was looking at this model on Amazon, https://www.amazon.com/dp/B01D5TMBE0/ref=cm_sw_r_cp_apa_hiMEybM3SWGVY

I would like to stay under $100 if possible. If anyone has any recommendations, they would be greatly appreciated.


u/albatrossssss · 10 pointsr/sousvide

Best bags I've ever bought


FoodVacBags 100 Quart Size 8X12 Vacuum Sealer Storage Bags, BPA Free, Commercial Grade, Easy to use -presealed on 3 sides, Better inch-per-inch value than rolls https://www.amazon.com/dp/B00DSST17O/ref=cm_sw_r_cp_api_4OHvyb3VDKD7R

u/RedOctobyr · 4 pointsr/sousvide

The way I read his post, I thought he was referring to a roll which is full-width (about 11", 28cm), but which is cut-to-length.

So not cutting them in any special way to make them wider, for instance, but merely cutting off a long piece, and using that to provide the size that's needed.

This seemed like the most practical approach to me too. I believe there are wider vacuum sealers, but they are uncommon and expensive. The simplest thing, I believe, will be to use a long piece from a roll.

Now, Foodsaver does sell special, extra-large bag rolls. This material is pleated, so it can expand, while still being sealed in a normal-width vacuum sealer. And you can still cut them to the required length:

Foodsaver Expandable Rolls

$31 for (2) rolls, each 11" wide by 16 feet long, so somewhat more expensive than normal, but maybe they'd help you accommodate bulky things, if just an extra-long bag isn't enough.

u/mpak87 · 2 pointsr/sousvide

For almost the same price as that lid, you can get a Coleman Party Stacker that Anova recommends for container modification in this guide that they published a while back. I made one, and it's awesome, albeit more water than your current setup. I use it any time I'm cooking longer than a quick half-hour dip for shrimp. If that seems like more effort than it's worth, the setup you have now with an added dish towel and/or saran wrap would likely work nearly as well.

u/Lotronex · 1 pointr/sousvide

I used to only use the Food Saver bags, and they work fine, but yeah, they're expensive. Last year I bought a pack of these premade bags and haven't had any issues. Premade bags are nice because I don't find myself trying to save a few cents by making a bag as small as possible, or put excess wear on the machine by sealing the end. Also have one less seal to worry about leaking. I still have a roll around for when I need bigger bags, but premade 3rd party is the way to go.

u/dlskier · 4 pointsr/sousvide

It's not a bad deal if you need the sheet and rack as well. Provided those two pieces are of a quality that would rival something for close to $100 in the stores.

If you don't need those things then it's just a prettier version of the heat shrink torch from Bernz. The BZ4500HS is a torch that throws a wider flame used to heat shrink vinyl and is available from Amazon for $50. Though it's definitely not as pretty as the all white Apple-esque version from Sansaire.

I don't think anyone that already has a Bernz soldering torch would benefit enough to warrant buying this. Though if you don't have a torch at all yet, it might be a better option.

That being said I doubt it fits the Searzall, though I don't know if it's still necessary when using the wider flame from the BZ4500HS.

u/aManPerson · 1 pointr/sousvide

http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG/ref=sr_1_1?ie=UTF8&qid=1377408035&sr=8-1&keywords=ziploc+hand+pump+vacuum

this with the gallon sized bags. they loose their seal after about 30 minutes so you have to make modifications.

  1. as soon as you are done pumping out air, put tape over the vacuum port.
  2. during cooking, i think it leaks some air in with the normal opening. i think you can mitigate this by putting some oil on the track. its a tip i recently heard but havent tried.

    pulling the air out and then taping over the vacuum port with clear packing tape lets them keep a pretty good hold.
u/BostonBestEats · 2 pointsr/sousvide

I have a couple of the Cellar Made Easy-Open Sous Vide Lids for the 12 Qt Rubbermaid and sized for a Joule. They are a tight fit on the container, but generally work well. I presume the 22 Qt for Anovas would be fine too. Never understood the point of those hinged lid setups, since they just interfere with complete access to the container.

https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=sr_1_5?keywords=Cellar+Made+Sous+Vide+Lid&qid=1566703869&s=home-garden&sr=1-5

u/marcovee82 · 2 pointsr/sousvide

Not OP but I am using these this year for a ten pound rib roast, I'm sure it'll fit a turkey but the instructions do say to do two seals and I will double bag it to make sure I don't ruin an expensive piece of meat.

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, 2-Pack https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_api_i_axP3Db1H31T26

u/eric_norman · 1 pointr/sousvide

For $5 you can get a hand pump and some special bags made by Zip-lock. I use these all the time, but note that the bags are slightly more expensive than standard ones (there's a small one-way valve on them). But result is less air in the bag so less floating, and never really need a powered vacuum though it is still nice for giant cooks like pork shoulder.

u/ANON240934 · 1 pointr/sousvide

This is the one that I use (Inkbird ITC-308):

https://www.amazon.com/gp/product/B011296704/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I have it and an anova. I like the inkbird for multi-day cooks because I don't like hearing the anova's motor running for days. Also, having two sous vide options is good for planning if I'm going to sous vide vegtables and meat for the same meal.

I cooked a chuck roast at 131 for 3 days with the inkbird in a crockpot. It worked very well. You want the crockpot on hot setting with water until it gets close to the target temperature, then turn it to the "keep warm" setting. On keep warm, the crockpot + inkbird kept it consistently at 130-131 the entire time.

u/aahrg · 4 pointsr/sousvide

It's rated for 15-19 quarts, but you can stretch it a bit by using a better container. I think your 40 quart is probably a bit too big, especially since it's cheap and won't have super good thermal insulation.

I'm not sure how well your brick idea will work. I think you'd probably have to deal with huge preheating times as the anova slowly brings the bricks up to temp. You should probably be fine once it's up to temp though.

Coleman makes a 25 quart "party stacker" cooler that lots of people tend to like. The lid is fully removable so you can make the same modifications as you had planned with your big cooler.

There's also some smaller rubbermaid plastic tubs that people like to use. You can cover it with plastic wrap to stop evaporation if you want.

u/2pt5RS · 1 pointr/sousvide

It's great for a bachelor. I still make at least 3 servings and have left overs. Also, you can get something like this https://www.amazon.com/Secura-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/ref=sr_1_5?ie=UTF8&qid=1492464517&sr=8-5&keywords=induction+cooktop

that will help with finishing

u/PsychicWarElephant · 1 pointr/sousvide

https://www.amazon.com/FoodVacBags-Storage-Commercial-presealed-inch-per-inch/dp/B00DSST17O/ref=sr_1_3?ie=UTF8&qid=1493730249&sr=8-3&keywords=vacuum+seal+bags

these are the ones I use, got a cheapo vac sealer off amazon for like 30 bucks. works like a champ.

if I do anything with liquid, it goes into a ziplock. but honestly, I rarely do anything with liquids.

u/fatangaboo · 1 pointr/sousvide

My gamesaver has a built in knife. You manually slide the slipster from left to right and it cuts the bag perfectly.

HOWEVER if you buy the extremely cheap rolls of vacuum bags from Amazon (link) their diameter is too large to fit in the Gamesaver. So I just cut them with scissors and leave an extra 1/2 inch on either end to account for non-perpendicular cutting. Seals just fine. After you use the first inch of roll thickness, these aftermarket rolls of plastic bag material DO fit in the Gamesaver and all's well.

u/shaun3000 · 2 pointsr/sousvide

Not all bags are created equal. For example, these bags (Commercial Bargains 2 Jumbo 11" x 50' Commercial Vacuum Sealer Saver Bags Sous Vide Food Storage https://www.amazon.com/dp/B00I1OM7TO/ref=cm_sw_r_cp_api_yi.iybJDJ3R7Y) are the most popular on Amazon but the rolls I received were crap. The texture that creates the channels allowing air to escape was not consistent and often the exact scenario OP described would happen. Also about 1/3 through the first roll I started having issues with the vacuum not being maintained long term. Turned out there was a tiny, pin-prick hole punched through the roll. Just enough to allow the vacuum seal to leak over a period of days.

For what it's worth I purchased these (2-Pack WESTON 11"x50' Rolls Commercial Grade Vacuum Bags 3mil Vacuum Seal Rolls https://www.amazon.com/dp/B00H8AL9DW/ref=cm_sw_r_cp_api_Li.iybC2V86JA) based on several recommendations in this sub Reddit. The texture is much more pronounced and so far they seem to work great.

u/FLUMPYflumperton · 3 pointsr/sousvide

+1 for IR thermometer, avocado oil, and ~500°F surface.

I'd also add that you need to get as much surface area contact with the meat and skillet as possible, so any way to get even pressure pushing down on the meat. I put the meat in, then a sheet of aluminum foil, then my clean smaller cast iron pan (for weight/distribution) on top, then my hand pushing it all down (in an oven mitt). You can use a plate as well, and I've heard of people putting dumbbells on top instead of pushing down. Just something to consider.

u/welshx7 · 1 pointr/sousvide

Yea might be a good idea. I like these bags. “FoodVacBags”. I have a sealer but don’t seal every time. Depends what I’m cooking and what temp.

Foodsaver compatible FoodVacBags 100 Quart Size 8x12-inch Vacuum Sealer Storage Bags, BPA Free, Commercial Grade, Heavy Duty, Sous Vide https://www.amazon.com/dp/B00DSST17O/ref=cm_sw_r_cp_api_NJF.zbTZTFHH7

u/irunwithknivesouch · 2 pointsr/sousvide

Had this for over a year. I use it a lot for sous vide but also vacuum seal all kinds of other things as well as a lot of things sealed in mason jars. Still going strong.

https://www.amazon.com/FoodSaver-FM2000-FFP-Vacuum-Sealing-Starter/dp/B01D5TMBE0/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1511794725&sr=1-4&keywords=foodsaver

u/ThatSuit · 5 pointsr/sousvide

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

u/axxidental · 2 pointsr/sousvide

Here's my setup, it has served me very well so far!

Anova Immersion Circulator : $200

4.75gal Cambro: $30

Lid for Cambro(optional): $17

Ziplock Vaccuum Sealer(I also have a foodsaver, but this Ziplock one is better IMO): $55

Bunch of Ziplock vac bags: $35

$337 total

u/ThatOneEntYouKnow · 4 pointsr/sousvide

If you have access to an outlet outside, I'll suggest something a little different. A portable induction burner will offer you a greater amount of control and should allow you to get a good sear outside, without charcoal.

u/CRCs_Reality · 1 pointr/sousvide

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.

u/Gayrub · 1 pointr/sousvide

I got one for less than $20 on Amazon.

Edit: I think this is the one. it works great.

u/recluce · 3 pointsr/sousvide

I've bought these gallon, quart, and pint bags from Amazon. They work great.

u/HugeAxeman · 1 pointr/sousvide

I've got this one from duxtop and I really like it, but have started relying more on this gas cooktop. I like the gas because it gets hotter than the induction (by a wide margin), its cheaper, and I'm not limited to magnetic cookware for it to work. I also appreciate that I have to worry less about tripping over the power cord and pulling a 600º pan off the table.

u/tophoos · 2 pointsr/sousvide

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.

u/Prizeless · 2 pointsr/sousvide

I use this one:

http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Storage-Camwear/dp/B002NQB63E

with this lid:

http://www.amazon.com/Cambro-1218CCW135-Half-Size-Flat-Food/dp/B0001MRUZU

I used a dremel and cut an opening in the lid to fit my Vacmaster SV1. Longest cook I've done so far was 36 hours and it worked out great.

u/kentrol79 · 3 pointsr/sousvide

I purchased the BernzOmatic 361472 BZ4500HS Heat Shrink Torch its great it disperses the flame so you don't get that unpleasant taste. For the torch you have you can purchase the tip from eBay and just screw it on your TS8000, its on eBay and called WORTHINGTON Torch Tip,Propane/MAPP,Use with 4NE84

u/wffls · 2 pointsr/sousvide

I feel like one can't have enough bags. These work well sealed or not sealed. $20 on Amazon.

Weston 8-by-12-Inch Vacuum-Sealer Food Bags, 100 Count https://www.amazon.com/dp/B001GP81OK/ref=cm_sw_r_cp_tai_AbitybD1ZTN4T

u/trippedout · 1 pointr/sousvide

re: electric i was looking at something like this

1800W sounds like a lot but not sure if it would be enough to get my cast iron to that surface-of-the-sun temp i like, since the dial apparently only goes up to 460 degrees

u/bnc22 · 1 pointr/sousvide

I bought these items:

  1. Container

  2. Lid

    Fits my Anova perfectly and I didn't have to bother with cutting any holes.
u/death_hawk · 1 pointr/sousvide

Some foodsavers are close to $200. For example http://www.amazon.com/dp/B00DI342IW/ is $190USD.

Personally I prefer the V2244 (type) because the automated sealing uses up more bag length. While I haven't used it, I also don't know how it is for double sealing. Before I bought my chamber I used a http://www.amazon.com/dp/B004M1801Y/ which I was quite happy with since it also has the removable drip tray.

u/rexstuff1 · 2 pointsr/sousvide

Two things of note:

  1. If you can taste it, your oil might be off, and going rancid. How old is it?

  2. Get yourself one of these: https://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY/ref=sr_1_3 and never have to guess again. They're also a great deal of fun.
u/MrMajors · 1 pointr/sousvide

New to you jars? Get a new box from your local hardware/big box store. I get these locally for around $9:

https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K/ref=sr_1_3?ie=UTF8&qid=1527088084&sr=8-3&keywords=quilted+jelly+jars+4+oz

There was a post a while ago from someone who got jars on Amazon from a second hand seller and experienced the same thing.

I have never cracked a new jelly jar when doing sous vide. I have had some very old qt jars crack when doing standard hot water pickle canning but the jars were very old.

u/acclend · 1 pointr/sousvide

I do but I usually go hiking/surfing and don't spend that much time at home either. I just bought a temperature controller though, gonna hook it up to my crockpot, hopefully the set up works!
http://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B011296704/ref=sr_1_3?ie=UTF8&qid=1464917971&sr=8-3&keywords=temperature+controller

u/megahurtz83 · 3 pointsr/sousvide

It would probably vary a bit depending on your specific model of stove. The only way to know for sure would be to use something like this:

http://www.amazon.com/Etekcity-Lasergrip-774-Non-contact-Thermometer/dp/B00837ZGRY/ref=sr_1_2?ie=UTF8&qid=1451863683&sr=8-2&keywords=temperature+gun

u/cookiemookie20 · 2 pointsr/sousvide

Nevermind - I just zoomed in on your pic and researched the name on top. Really cool!

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://smile.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_apa_Lis7Bb1TS3RWE

u/dtwhitecp · 1 pointr/sousvide

Looks like a normal crock pot and one of these https://www.amazon.com/gp/aw/d/B011296704?pc_redir=T1

I have one for homebrewing and it works well for that, so I'm sure it works for this too

u/SnatchThatGravyUp · 1 pointr/sousvide

Foodsaver makes expandable bags for items as large as a turkey, etc. I haven’t used them yet but they’re on my list for holiday cooking.

FoodSaver 11" x 16' Expandable Heat-Seal Rolls, 2-Pack https://www.amazon.com/dp/B00851QSDO/ref=cm_sw_r_cp_tai_wHiBDb6N6JFDK

u/SEJeff · 1 pointr/sousvide

I use a Rubbermaid tub with a custom fitted lid for a Joule to prevent any evaporation. You can find several for the Anova that is like this:

Cellar Made Easy-Open Sous Vide Lid for Anova Cookers use with 12, 18 or 22 Quart Rubbermaid Containers https://www.amazon.com/dp/B01M3VH3UK/ref=cm_sw_r_cp_api_OpaMBbEEKCQJ6

Alternatively if you use pots I hear good things about ping pong balls or “Sous Vide balls” as some people call them on amazon.

https://www.seriouseats.com/2017/01/how-to-insulate-sous-vide-water-bath.html

I’m not sure about eating it tonight. Your call :/

u/kirker187 · 2 pointsr/sousvide

The FoodSaver FSFRSH0051 works with bags that aren't ideal for sous vide because there's hole for the air to come out. I'm pretty sure there was extra water in the bags I used. I got my FoodSaver from woot. It was refurbished but at $39 it was half price. Amazon

u/CorneliusNepos · 2 pointsr/sousvide

The FoodSaver bags are pretty expensive.

I bought two 11x50' rolls for $18 and I can't tell the difference between them and the FoodSaver brand bags.

u/butaud · 1 pointr/sousvide

Yeah, I just didn't know if OP already has one or is considering buying one. I'm saving up for the griddle version to sear stuff and make smashed burgers. I have a cast iron griddle but it is really difficult to keep the "grill" side clean and well seasoned.

u/Schip_formlady · 2 pointsr/sousvide

I think that the generic bags my husband purchased were half the price of the foodsaver branded bags. Now that I am reading the description on amazon, it says they were for a 'commercial' grade food saver, so this sounds like user error on our part. 2 Pack - 11" x 50' Vacuum Sealer Rolls Food Storage Saver Commercial Grade Bag for Foodsaver and Sous Vide (total 100 feet)

https://www.amazon.com/Pack-Vacuum-Storage-Commercial-Foodsaver/dp/B01K07MZBO/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1536974284&sr=1-6&keywords=foodsaver+bags

They seem to works great, other than the rolls being too big.

u/bdporter · 1 pointr/sousvide

I suspect that in the factory, they cook all of the liquid ingredients in large batches and then inject them in to molds to finish the process. I doubt it has much resemblance to a home sous vide process.

I agree that the best way to replicate it at home would be submerged in the bath in a mason jars. I would probably try with the 4 oz jelly jars or an 8 oz wide mouth jar for a larger portion.

u/Miss_Tomato_Face · 3 pointsr/sousvide

I fully submerge with fingertip tightness. The only time I have had leakage of water inside the jar was when I didn't notice one of the jars was chipped at the very top where the lid meets it. And I usually cook about 8-12 jars at a time.

Edit: oh, I've also had quite a few jars crack in the water, every single one of them were these jars: https://www.target.com/p/ball-collection-elite-glass-mason-jar-with-lid-and-band-wide-mouth-8-ounces-4-count/-/A-12911515 I find that they're horrible for sous vide cooking. They look so nice though. 😖 My regular small 8 oz regular mouth jars work just fine. These: https://www.amazon.com/Ball-Mason-Quilted-Jelly-Bands/dp/B00B80TK2K

u/talkincat · 2 pointsr/sousvide

This is similar to what I do. I generally do two separate seals and I put each seal through the sealer (the element that actually melts the plastic together) on the "liquid" setting three times.

In general, I use the cheapest bags and rolls from Amazon and I've never had one fail.

These are the bags that I have purchased most recently:

https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B01CDY8SOK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/major_lugo · 1 pointr/sousvide

You can use a regular boring old Crock pot to sous vide with, if you get a temperature controller.

I use a 6 qt crockpot. It has to be the manual kind with the knob, not one with fancy electronics and buttons.

I use the inkbird temperature controller.

http://www.amazon.com/Inkbird-Itc-308-Temperature-Controller-Thermostat/dp/B011296704/

I plug the crock pot into the controller, the controller into the wall, fill the crock with water and put the temp probe in the water. I try to keep the probe from touching either the meat (too cold) or the walls (too hot).

Not necessary, but I do it anyways, is an aquarium bubbler. I use the cheapest aquarium pump and some hose and a stone. The bubbles help keep the water moving around instead of stratifying into temperature layers.

The Inkbird has 1 degree of temp control. If I set it to 130, it'll kick on at 129 and off before 131.

Due to the heavy heat holding nature of the crock, I do get a little overshoot. Generally it'll kick on at 129
and kick off at 130 and then over shoot to 132 or so. So basically I can control it to within 3 degrees. So I just shoot a little low on my temps to compensate.

I'm not sure how hot the crockpot will go, but it would keep my ribs at 170
the other day without any issues, and with the higher temp I wasn't getting the overshoot I was at lower temps. I do know that it'll boil soups if I make soup in it, so I'd imagine it would go right up to 212* if I were patient.

I've been very happy with the results I've been getting so far. I'd like to upgrade, but I don't see the necessity unless I want to cook larger stuff that won't fit in the crock.

u/bigpipes84 · 1 pointr/sousvide

Something like this would work well. You can use 2 burners at once. Probably not the best for anything other than gas and maybe electric coil stove tops, but it gives you the real estate you need for searing.

u/diearzte2 · 3 pointsr/sousvide

I use these bags which are cheaper. The roll doesn't fit into the food saver, but I just open the pack and roll up half of it without a center and stick it in there and it works fine. The unit I linked is meant to use a continuous bag like this and you just seal/cut a bag to size when you use it. I would suspect you could just do the same with what you have, just take it out of the box.

u/orrino · 1 pointr/sousvide

I use these and these. They work fine.

u/jesssssser · 2 pointsr/sousvide

I've not seen that one! I use an inkbird unit:

https://www.amazon.com/dp/B011296704/ref=cm_sw_r_cp_awdb_qF45yb97BVBV0

It works just fine with the Crock-Pot. I've done a few steaks, a couple 36hr+ bacon cooks, chicken and veggies.

u/acekoolus · 1 pointr/sousvide

I have this one. It is really good but if you try to do a lot in a row it can slow down during the seal.

https://www.amazon.com/dp/B00DI342IW/ref=cm_sw_r_em_apa_i_NbsNDbVBYKBH6

u/abmorse1 · 1 pointr/sousvide

They were both from Amazon.
Container,
lid
(Although they were eligible for prime shipping at the time)
I did the cutout for the anova on the bandsaw.

u/emanmodnara · 1 pointr/sousvide

I use the 12 quart with this lid - https://www.amazon.com/Cellar-Made-Easy-Open-Rubbermaid-Containers/dp/B01M3VH3UK/ref=cm_cr_arp_d_product_sims?ie=UTF8

It is a good size, but I have two teenage sons, so we are always cooking a large quantity of food.

u/unibrow4o9 · 2 pointsr/sousvide

I bought this one around Christmas time for about fifty bucks. Definitely a cheaper one but I use it all the time with no issues so far. It's very handy for sous vide, but I also use it a ton just for storing stuff longer, especially freezing meat. A vacuum sealer is overall a good investment in my opinion.

u/penguingod26 · 3 pointsr/sousvide

Nope! I use these bags and I've never had that problem.

u/kingpinjoel · 11 pointsr/sousvide

I buy weston bags from Amazon. Oddly they're cheaper than buying rolls and making your own.

http://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/sjmuller · 1 pointr/sousvide

The instruction manual for the Sansaire Searing Kit confirms that it is simply a model BZ4500HS torch with a new paint job. http://www.bernzomatic.com/content/uploads/2015/08/Sansaire-Searing-Kit-Manual.pdf

The BZ4500HS torch is available for $70 on Amazon. http://www.amazon.com/dp/B00834RCLU/ Couple it with a sheet pan and cooling rack that you likely already own and you're set.

u/arkieguy · 0 pointsr/sousvide

Lodge LPGI3 Pro-Grid Cast Iron Reversible 20" x 10" Grill/Griddle Pan with Easy-Grip Handles 10" x 20" https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_apa_i_DTE6Cb7YYTXAA

u/ferhanmm · 1 pointr/sousvide

If you're on a really tight budget, I bought this from Walmart and it hasnt let me down yet.
http://www.amazon.com/Ziploc-Vacuum-Starter-3-Quart-1-Pump/dp/B003UEMFUG

u/tsdguy · 1 pointr/sousvide

Try these - Foodsaver 11" Expandable Bag roll

I've gotten some big roasts in there.

u/therealjohnwhite · 1 pointr/sousvide

I've got few foodsaver 4400's that I have been wanting to get rid of. PM and make an offer. Retail normally for 140-160ish.

Same model as listed below..

https://www.amazon.com/FoodSaver-Automatic-Retractable-Handheld-Heat-Seal/dp/B00DI342IW/ref=sr_1_1?ie=UTF8&qid=1474047193&sr=8-1&keywords=food+save+4400

u/geekdaddy · 1 pointr/sousvide

I do purchase the bags off of Amazon, since we do go through a lot with bulk food purchases. I've used the Food Saver bags in the past, buying them from Costco as referenced by another poster. However, these are very similar in quality and cost far less. There are several different sizes (12" and 8" are my go to).

u/fredandlouie614 · 8 pointsr/sousvide

Lipavi Lid


Ditch the ping pong balls and buy a lid!!

u/Concerned_nobody · 1 pointr/sousvide

It's the Instant Pot branded Sous Vide circulator machine. Just a different brand name cooking thing. (technical term!)
This is it https://www.amazon.ca/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

u/Metasheep · 8 pointsr/sousvide

This is the setup that I use:

u/deathputt4birdie · 30 pointsr/sousvide

A for effort and thorough documentation.

As soon as I saw the ice molds I was like: Clever, but no way in hell those are water tight at 150F. Silicone warps/softens when it heats up and won't hold a seal.
Just get the mason jars already; they're like [11 bucks for a dozen]
(https://www.amazon.com/gp/product/B00B80TK2K/ref=s9_acsd_top_hd_bw_b2RPDo3_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=28XZ8JG2TSN2VRBXRWDJ&pf_rd_t=101&pf_rd_p=e4f34e86-1cb3-5c89-abc7-ac00fb1d6a49&pf_rd_i=2237238011) and can be reused indefinitely.

One last thing: Highly recommend removing the stainless impeller cover and cleaning the egg bits out of all the nooks and crannies with a toothbrush before they cause a short circuit, burn or rot (yum). Also be wary of condensation venting through the unit; eventually water will get somewhere it shouldn't.

u/JTB555 · 1 pointr/sousvide

I got the Instant Pot Sous Vide, for Christmas. There's no wifi or blue tooth but it gets the job done. I've downloaded the Joules app, for time / temp and use the visual doneness to show my parents / in-laws how the food will turn out.

https://www.amazon.com/Instant-Pot-Accu-SV800-Circulator/dp/B01JNKEMH4

u/worldofsmut · 2 pointsr/sousvide

Doesn't need to be an "outside" one. You could use any cheap portable induction cooktop and drag it outside for use.
https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_sMPQBbGGHWN9Q

It will work with your castiron.

u/almastro87 · 1 pointr/sousvide

After my Sansaire broke out of warranty I order this one. Takes a bit longer to heat up but it gets the job done.

Instant Pot Accu LS-SV02A Sous Vide Immersion Circulator (120V, 800W) https://www.amazon.ca/dp/B01JNKEMH4/ref=cm_sw_r_cp_apa_PWA7yb0VKHM9V

u/DevIceMan · 2 pointsr/sousvide

Bag rolls are cheap enough that - while I also hate waste - they're so inexpensive that it's usually cheaper for me to vacuum seal, than it is to use something like a ziplock bag.

Make sure to get the 11-inch wide rolls, the 9-inch ones are often just barely too small for for what I want to do.

https://www.amazon.com/gp/product/B01K07MZBO/

Standard disclaimer that I'm not promoting any particular brand or seller. There are many nearly-identical items for a nearly identical price on Amazon.

u/in3rtia_ · 1 pointr/sousvide

Where did you find that info on the Foodsaver bags?

I just did a Live Chat on their website and they said that their bags are 5 mil (as opposed to the standard 4 mil) and are rated for 185 degrees with no limit on cook time as long as the temp is below that.

That being said, the food vac bags get a lot of love on this sub, and they're 4 mil.

I will be buying those next, but I currently use these and they don't even say how thick they are, but I did Char Sui for a little over 8 hours yesterday with no issue. But that was only at 140.

u/jackruby83 · 1 pointr/sousvide

I was looking into getting that container... the lid is like $8, but someone wants to charge $25 for a precut one! Ridiculous when you can do it yourself!

u/Justinsetchell · 2 pointsr/sousvide

These are the ones I've order in 12" and 6", I've had no problem with them so far with my Cuisinart.

https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1