(Part 3) Top products from r/sousvide

/u/geetarobob already linked to an example of what a chimney is, but here's what's great about them. Generally, these are used to start charcoal for a traditional charcoal grill. It efficiently keeps all the coals together so that they ash over more quickly and get you grilling with less prep time.

However, another thing that happens in these is that it concentrates all the heat into a single area. Just above the opening of the chimney can get quite hot, several hundred degrees hotter than just open charcoal. It's also the perfect size for searing a cut of meat.

So what you can do is get a very small grill grate like this one or for a bit more you can get something like this. Place it over the chimney as it's heating up and it will get super hot. Wait for the charcoal to ash over as open flame can singe the meat and impart a bitter taste. Once everything is ready, place your sous vide meat onto the grate and give it 15-30 seconds per side. You will be left with a cartoonishly perfect sear.

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.

A lot of people seem to prefer the Joule. Which, by comparison, is better in almost every way (particularly size and power)... I personally think leaving off physical controls was a serious mistake, but that's apparently a pretty unpopular opinion.

I also have an Anova, and it's my first sous vide appliance too. It's definitely far from perfect, but I'm really happy with it.

I have a similar btu high pressure propane brewing burner and I have used a cast iron skillet on it for searing. It was almost too hot on full throttle. I switched to a lodge grill pan and it works better than the standard cast iron skillet. Target had them on sale a while ago for $18. Nice grill marks too... Something like that makes a better wok burner than sear burner in my experience. Great for outdoor stir fry.

https://www.lodgemfg.com/griddles-and-grill-pans/10-5-inch-square-cast-iron-grill-pan.asp

Kinda a pain to drag everything out just for a two min sear so I switched to one of these:

http://www.amazon.com/gp/product/B00522F2R2?psc=1&redirect=true&ref_=oh_aui_detailpage_o02_s00

Now I just set this on my outdoor propane grill for a nice working level height. It has plenty of btus (15,000) for a 12 inch skillet of your choice. Butane canisters are easily available at local asian food stores.

Have fun

Very interesting, thanks.

Yes I have also shared your experience that sous vide doesn't really need 0.1° precision to produce a great steak.

I've tried the silicone bags and stopped using them because the thicker walls add time (reduced heat transfer) and it's hard to get all the air out (increased time, float). That's the Lekue. Perhaps a different design could work better.

> I like the idea of app functionality

The Anova app is pretty well reviled. And it's not really needed. Every unit will have really simple controls on it.

I typically go searching online for a recipe and use the time/temp they recommend. But after a while you get a feel for it. Chicken breasts are 145F ffor 2 hours, steak is 130F for at least 90 minutes, and so on.

I bought the Instant Pot model and so far it's worked really well. I like that it's super easy to clean. I didn't think that would be a thing, but if a bag leaks I want to be able to clean it.

Get him this cooler as a cooking vessel. He can cut a hole in the corner of the lid and it will hold heat better, and won't lose water over long cooks. FYI the anova precision cooker works like a charm with this cooler.

Edit: the red one is 22 bucks and fast shipping.

Edit 2: I ought to answer your question: no, there's no real need for a vacuum sealer, although I would like to own one. I'm saving for a Vacamaster chamber sealer. I currently use freezer ziplock bags and they work just fine. The cooler is far more important, imo, because you can fit quite a bit more in it than you can with most containers. Also, yes it is an it larger than the anova's capacity, but because it's a cooler, it will work just fine.

There's also a wire rack that will keep things separated for better circulation between multiple items.

I don’t have lipavi’s plastic rack and I don’t see one on amazon so keep that in mind. I do have their metal one below and I also had a plastic one, that I’ll link below, first. While the plastic one is ok and does work, the metal uprights fall out much more easily now, than when I first got it, than the lipavi version and the all metal rack is definitely heavier without having to use the stainless steel bolts and nuts that I bought mostly for bag weights in case I ever needed them.

Like I said, I don’t have experience with a plastic lipavi but after my experience with the two I do own, I’d definitely go all metal if I were in need of a third rack set. Just make sure your container is tall enough because that lipavi is too tall to fit in my smaller sized Coleman stacker cooler with the end uprights vertical.

Edit: I just looked up the plastic one that you mentioned, weirdly it doesn’t show up under the lipavi main product page. The plastic ones are smaller than their metal cousins with the same number for some odd reason. I’d still go metal with looking at how the uprights fit into the base on their plastic ones.

EVERIE Weight-Added Sous Vide... https://www.amazon.com/dp/B07CLJJSSV


LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

I don't agree with her but I admire your willingness to adapt.

Try these, they're silicone:
Lekue 1-Liter Fresh Bag, Clear https://www.amazon.com/dp/B0049EU670/ref=cm_sw_r_cp_api_lA3qybQ31BJWB

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've got the same rack and love it (link here). It also works great for holding bags vertical in the freezer for liquids. ;)

I have one of these and love it. Tried a few other things, this has worked the best. Holds the for tight, allows water to circulate. I've even used it for eggs.

LIPAVI Sous Vide Rack-Model L10- Marine Quality 316L Stainless Steel-Square 7.8 x 6.4 Inch-Adjustable, Collapsible,Ensures even and Quick warming with Sous Vide Cooking - Fits LIPAVI C10 Container https://www.amazon.com/dp/B00PKGBMBA

Not the same thing, but these can get pretty close. The first one anyway. The second one just looks interesting and is cast iron.

https://www.amazon.com/Onlyfire-Stainless-Charcoal-MiniMax-9-Inch/dp/B015Z778RU?ref_=fsclp_pl_dp_5

https://www.amazon.com/Weber-8834-Gourmet-System-Grate/dp/B0044ERTDY?ref_=fsclp_pl_dp_11

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.

I have the 18 quart version of https://www.amazon.com/LIPAVI-Container-C10-Gallon-Quarts/dp/B014U56Z4U/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511842348&sr=1-4&keywords=sous+vide+container

and it works great. I also bought the small "ping pong balls" to use instead of a lid: https://www.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_6?ie=UTF8&qid=1511842412&sr=8-6&keywords=sous+vide+balls

I like the balls over the lid, because since I'm usually using some sort of vacuum bag or ziploc that's bigger than what I'm cooking, they help keep it centered in the container, and not drifting towards one edge (if you use the excess plastic as kind of a fin/sail sticking above the plastic balls.)

Don't take everything as fact but Thomas Keller's Under Pressure is pretty good.

I cut a hole in the top of a "Coleman 24-Can Party Stackable Portable Cooler". It works great. I'm sure that could work for the Aicock.
https://www.amazon.com/Coleman-25-Quart-Party-Stacker-Cooler/dp/B00363PSBE

Hi, I have got a sous vide rack about 2 weeks ago, it really keeps my food submerged. it is free . You can find the Amazon seller--Geesta on Facebook, I don't know if they still send it for free.

https://www.amazon.com/Stainless-Steel-Adjustable-No-Float-Containers/dp/B07DFLZPC3/ref=sr_1_4?ie=UTF8&qid=1538012117&sr=8-4&keywords=sous+vide+rack

I will second the bag side welds issue mentioned above. I haven't done any super long cooks, but a friend was doing a 24 hour pork butt and had a side seal on a zip lock go bad, and that was no fun at all.

Short of getting a vac machine, getting a reusable bag specifically meant for sous vide is a good way to go. This one by Stasher is endorsed by Anova.

In the short term, perhaps someone here could comment on double-bagging using the zip locks? Perhaps two levels of failsafe might suffice?

You can use this device with just about any slow cooker or turkey roaster. It is similar to the Codlo others have linked here but way cheaper. I have never used the Codlo to know if it is worth it but the Willhi controller has been running strong for many uses.

I use 1 inch stainless steel balls

it is non reactive, and quite heavy

but the best thing I have is my lipavi rack

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

Awkwardsoul has good comments here, but I'll add that there are bags that are not branded Foodsaver, so they are very cheap, and just as good quality....these are all that I use.

8" wide

11" wide

1/2 pint wide mouth, probably Kerr or Jarden Home branded. I have the Kerr ones and they are a great size for creme brulee. I'm not sure why the Kerr ones are so expensive on Amazon, maybe shop around.

http://www.amazon.com/Kerr-Mason-Jars-Half-Mouth/dp/B00NE6WALE/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1453008223&sr=1-7&keywords=1%2F2Pt+wide+Mouth

http://www.amazon.com/Jarden-Home-Brands-Mouth-Canning/dp/B0000BYD0F/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1453008223&sr=1-1&keywords=1%2F2Pt+wide+Mouth

Read a bunch of reviews, ended up reading this one: https://www.seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html

Which sold me on the Instant Pot which I found for less than $70: https://www.amazon.com/gp/product/B07898VZN9/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1


It's been amazing, and the price is great. It doesn't feel cheaply made, it's solid and heavy- feels like an Anova. You could definitely use it as a bludgeoning tool for indiscriminate murders. I've been using it nearly nonstop and have had nothing but perfect results every time. For food I mean. Not murders.

Yes, they're that cheap! :-)
This is the one I got, and these are the bags I use.

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.

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.

I think you are on the right track. I use this with a cheap submersible aquarium pump and a turkey roaster and it works perfectly. The idea should be the same.

I love these guys: https://smile.amazon.com/gp/product/B0063HZVBC/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

https://www.amazon.com/gp/aw/d/B00V4TJR00/ref=yo_ii_img?ie=UTF8&psc=1

This is what I use. Plug controller into wall. Crock pot into controller and temp sensor into water.

Generally I set temp on controller. Set crock pot to high. When it gets close to temp I switch to warm add food and wrap in blanket. Doesn't very to much temp wise.

The 4oz Jars make an awfully small creme brule. I have used them to make little mini flans though. I like the 8 oz wide mouth jars for creme brule. I have found 2 styles: Ball Elite and Jardin. The Ball Elite look nice, but they are a pain to clean and don't work for things like egg bites or flan, because of the shoulders on the jar.

We bought a 12qt Polycarbonate food service container.

I then made a "Insulator" out of the Reflectix Bubble Wrap insulation that wraps around the vessle. Don't forget a lid either (and cut a hole for the circulator to slip through.

Alternately, a cheap cooler makes a good alternative.

This one is popular on another forum:
https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU/

I used ping pong balls for a few years, but graduated to much smaller purpose built balls for sous vide. Much better performance. Ping pong balls are large enough that you're covering less surface area than using smaller ones. My biggest issue was ping pong balls being so light, I was constantly having them get knocked out of the bath and go bouncing around the kitchen.

I got some similar to these: https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY

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

Got THIS one from Costco. Cool thing about costco is that if the unit ever defects (happened once) we just bring it back for a replacement unit. It works great for both dry and wet foods (using the attachment). The bag maker is very handy allowing us to make bags to suit our needs.

I have this one and am happy with it for the price point for a home kitchen.

Not much cheaper, but this one is bigger and I really like it.

https://www.amazon.ca/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU

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

You know, when my buddy (who's a HUGE Instant Pot guy) told me that Instant Pot was going to be making a sous vide I was picturing a pressure cooker that could somehow heat and circulate water while looking exactly like the Instant Pot I have at home.

Only when I googled it did it occur to me that was kind of a stupid thought...

How do you like the Instant Pot version? Does it feel sturdy, well-built, and is it easy to use?

> > I over-analyze everything...but just want to figure out what happened and possibly prevent it from happening again. I might get a UPS.

> I can relate to over-analyzing stuff :) I like your cooling-down test, to at least better understand how long it was off.

> After seeing your original post, I started looking for thermometers that have a low temperature alarm, as opposed to just a high temperature alarm. They exist, but I didn't find anything inexpensive in my quick searching. At least you could get notification overnight if the water temperature dropped below, say, 155F for any reason, giving you a chance to deal with it.

> I just looked some more, found one for $18. The probe isn't waterproof (just water-resistant), but maybe you could put it in a bag, then put it in the water. It has a temperature range up to 158F, and allows high and low temperature alarms:
https://www.amazon.com/Easy-Read-Refrigerator-Thermometer-Temperature/dp/B01BMNTVQM

> As far as a UPS, it would have to be a rather high-capacity UPS, or you'd need to be cooking in a well-insulated container, for the UPS to provide meaningful runtime (like enough to cover a 1-hour outage or something). I have a Kill-A-Watt, as I recall, my Anova was drawing something in the range of 100W average, at roughly 130F in a covered metal pot sitting in a 60F room. Don't quote me on the draw, I didn't pay super-close attention to the total kWh vs hours of runtime, but it was something around there. A cooler would lose less heat, so the heater would run less, of course.

~ /u/RedOctobyr

Sous vide mini balls..quick and easy.
https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_5?rps=1&ie=UTF8&qid=1511406475&sr=8-5&keywords=sous+vide+balls&refinements=p_85%3A2470955011

$15

Have you considered buying a portable gas range and doing it outside? like this https://www.amazon.com/Iwatani-Corporation-America-ZA-3HP-Portable/dp/B006H42TVG/ref=sr_1_2?ie=UTF8&qid=1478928361&sr=8-2&keywords=portable+gas+range

For example:
https://www.amazon.com/Stasher-Reusable-Silicone-Food-Aqua/dp/B01DZQT9CU

These are exactly what you get if you buy the Anova bags. I have 2 of them and they work pretty well. They're a lot sturdier than a ziplock bag and there's no waste when using them. I will say that they seem to affect the cook times for shorter cooks, like those under 30 minutes or so.

I use this:
Stainless Steel Sous Vide Rack with Adjustable No-Float Top Bar for Most 12qt Containers https://www.amazon.com/dp/B07DFLZPC3/ref=cm_sw_r_cp_apa_i_niOTCbHN4Y4NS
The top bar keeps stuff from floating up

one of these


modded like this

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.

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.

goddamnit, i did not know they sold a small one. ordering it today. Also, do you have a link to the smaller cast iron grate you're using?

edit: this is the grate I currently have: https://www.amazon.com/gp/product/B0044ERTDY/
its 12"; i searched amazon and couldn't find an 8" grate. Can I continue to use this one with the baby chimney?

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.

I use a party stacker cooler:

https://www.amazon.com/Coleman-Can-Party-Stacker-Cooler/dp/B002BMCLMU/ref=sr_1_1?ie=UTF8&qid=1491263015&sr=8-1&keywords=party%2Bstacker&th=1

Hole cut out to fit the anova and cut it up the middle so you can open the lid without moving the cooker.

Amazon is down to $150 for white.

https://smile.amazon.com/dp/B01M8MMLBI/?tag=slickdeals&ascsubtag=a83b5d4ed12911e79ffa7276c69fe3700INT

I have seen these recommended but I confess I haven't used one myself.

http://www.amazon.com/gp/aw/d/B0049EU670

I have the same set-up as OP and I have only had a floating problem once with my vacuum sealed food. I bought the LIPAVI Sous Vide Rack but I don't use it the way it was intended for most of my stuff. I only use it in the intended configuration with steaks. For the big pieces of meat, I put one of the inner racks on the bottom, then the vacuum sealed food, then the rack base on top. The weight of the rack base holds it down and even if it floats up, the rack will hit the lid and keep the meat under the water.

The instant pot 800W immersion circulator is also on sale for prime day, $54.99. Link

https://smile.amazon.com/Locisne-Cooking-Drying-Cookers-Container/dp/B06XW33XDY/ref=sr_1_2?ie=UTF8&qid=1537974031&sr=8-2&keywords=sous+vide+heat+retention+balls

I have the same setup. Except I got the lid for the Nano, not the Joule.

Picked up this rack & heat mat, too.

http://reviewmeta.com/amazon/B01M8MMLBI?utm_source=extension&utm_content=chrome_v2.2

http://fakespot.com/product/chefsteps-cs10001-joule-sous-vide-white-stainless

Some people use these silicone bags: https://www.amazon.com/dp/B01DZQT9CU/ref=cm_sw_r_cp_api_eRarybBD3TVVX

Thomas Keller - Under Pressure

Under Pressure by Thomas Keller.

http://www.amazon.com/Under-Pressure-Cooking-Sous-Vide/dp/1579653510/ref=sr_1_1?ie=UTF8&qid=1407685834&sr=8-1&keywords=under+pressure+keller

Try these: https://www.amazon.com/gp/product/B0000BYD0F/

I used electrical tape which I have since removed on the recommendation of Mr. Kinchee. I've ordered the weather stripping linked below.

The container: http://www.amazon.com/Cambro-12189CW135-Polycarbonate-Camwear-4-75-Gallon/dp/B002NQB63E/ref=sr_1_1?ie=UTF8&qid=1427827003&sr=8-1&keywords=4.75+gallon+cambro

The lid: http://www.amazon.com/Cambro-Camwear-1218CCW135-18-Inch-Clear/dp/B0001MRUZU/ref=pd_sim_k_2?ie=UTF8&refRID=1G9QFSQETBBPHZ95062H

For the DIY-ers out there, get you one of these and one of these and make a sous vide cooler for your Anova.

Higher end butane stove burner + cast iron pan. Stick the pan in the oven under the broiler at max until the pan is piping hot, then bring it outside and set it on the butane burner at max.

https://www.amazon.com/gp/aw/d/B00522F2R2/

Here you go: Willhi Wh1436

If you need more power, get one of these: http://www.amazon.com/gp/aw/d/B006H42TVG/ref=mp_s_a_1_4?qid=1418188037&sr=8-4&pi=AC_SX110_SY165_QL70

I just got one since I don't want to smoke up the house. More than enough power out of that portable stove!

https://www.amazon.com/Iwatani-35FW-Portable-Butane-Burner/dp/B00522F2R2/ref=mp_s_a_1_2?ie=UTF8&qid=1549129835&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=iwatani+35fw&dpPl=1&dpID=41El4tg68iL&ref=plSrch

I've purchased this bad boy few days ago and it came in last night. Did not have the chance to cook on it yet, but when i turned it on it put out some serious heat.

This isn't too expensive.

This is very low cost but not wireless.

hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.

Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.

Anova is a great company as is Joule

https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI

Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.

You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.

https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4


https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC

End of the day you are just heating up water in a container also make sure you grab a container and a lid

Let me know if you need links to that as well.

Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.

The only ones I've ever seen: http://www.amazon.com/Lekue-1-Liter-Fresh-Bag-Clear/dp/B0049EU670/ref=sr_1_1?ie=UTF8&qid=1451338551&sr=8-1&keywords=silicone+bags

Not ideal for sous vide tho as they aren't easily vacuum'd, and they don't have a super strong seal so you have to keep it pinned above water level

I used to have the ziplock one also. It stopped working after a bit and never worked that great to begin with. It was always more awkward and time consuming.

When I replaced it I went with Food Saver FM50000 series. It has been a night a day difference between the quality and ease of use. Before I was the only one to use it and often only for specific tasks. Now, my whole family uses it for everything. I have no regrets.

Jarden Home Brands 12Pk 1/2Pt wide Mouth Jar Canning Jars https://www.amazon.com/dp/B0000BYD0F/ref=cm_sw_r_cp_api_Cf4KAbKH65G5K

I read through the one star ratings and found others to have the exact same problem. Shitty quality jars. Sucks. Wasted my money.