The Anova immersion circulator (sous vide time)

TastesLikeChicken · Dec 10, 2013

Bought one of these.

Modified a Coleman cooler with a Skill jigsaw and Dremel to use as a reservoir:

First attempt at sous vide. Rack of lamb cooked for 1.5 hours at 128F then quickly seared in a cast iron skillet.

Twas tasty. Looking forward to doing a steak in this.

Ns1 · Dec 11, 2013

Do some 63' or 75' eggs and report back

http://blogs.miaminewtimes.com/shortorder/2013/10/what_the_heck_is_a_63-degree_e.php

lupi · Dec 11, 2013

did it taste like chicken?

TastesLikeChicken · Dec 11, 2013

Ns1 said:
Do some 63' or 75' eggs and report back

http://blogs.miaminewtimes.com/shortorder/2013/10/what_the_heck_is_a_63-degree_e.php

Eggs are definitely on the agenda. Might try eggs benedict Saturday. If it happens, pics will be posted.

TastesLikeChicken · Dec 11, 2013

lupi said:
did it taste like chicken?

Didn't taste like tasty wheat.

Anonemous · Dec 11, 2013

Ns1 said:
Do some 63' or 75' eggs and report back

http://blogs.miaminewtimes.com/shortorder/2013/10/what_the_heck_is_a_63-degree_e.php

They have that at the Orenchi. Never knew it was called 63º egg... Had it on their ramen and it was ok but their miso pork belly rice bowl with one of these eggs on top was amazing.

Fayd · Dec 11, 2013

...
what does this have to do with analysis of variance?

ponyo · Dec 11, 2013

Interesting. Great idea with the cooler. I might buy this and copy it.

SpatiallyAware · Dec 11, 2013

We have a porcelain sink that will hold 125-130f for a solid hour. I do hillbilly sous vide filets, seared on a cast iron skillet at 650F in the big green egg. Delicious. Sous vide is a fantastic method of cooking, I'm surprised it took so long to catch on.

I have thought about those sous vide sticks, but they just seem like they'd only last a year or so. I've been waiting for one to pop up at costco.

slag · Dec 11, 2013

after you do some 63 degree eggs, make sure you fry them up or use them in scrambled eggs or otherwise cook them some way. Raw eggs are horrible.

NetWareHead · Dec 11, 2013

You know, I should try sous vide cooking. I already have a foodsaver vacuum sealer food system and that is half of the equation right there. I also have an old cooler that I could modify like OP did. Thanks for the idea.

I think I understand this device based on the link you provided, you immerse the base in water and it circulates and heats the water. Are you happy with it?

For $199 it is an easy solution to what I was considering before (DIY sous vide solution with timers/temp monitors all rigged together).

TastesLikeChicken · Dec 11, 2013

SpatiallyAware said:
We have a porcelain sink that will hold 125-130f for a solid hour. I do hillbilly sous vide filets, seared on a cast iron skillet at 650F in the big green egg. Delicious. Sous vide is a fantastic method of cooking, I'm surprised it took so long to catch on.

I have thought about those sous vide sticks, but they just seem like they'd only last a year or so. I've been waiting for one to pop up at costco.

The reason I bought this one is because it is made by a company that has been producing immersion circulators for scientific use for years. Plus, the Sensaire is delayed currently because of some patent infringement issues.

NetWareHead said:
You know, I should try sous vide cooking. I already have a foodsaver vacuum sealer food system and that is half of the equation right there. I also have an old cooler that I could modify like OP did. Thanks for the idea.

I think I understand this device based on the link you provided, you immerse the base in water and it circulates and heats the water. Are you happy with it?

For $199 it is an easy solution to what I was considering before (DIY sous vide solution with timers/temp monitors all rigged together).

I can't take complete credit for the cooler idea. One of the forum members at eGullet did something similar, though he mounted the Anova to the sidewall of the cooler and cut the lid differently. I was looking at a cooler that I already had, noticed that the base of the Anova fit fairly neatly in the cup-holder, and went "hmmm." The advantage to the way I have it set up is that it just about completely eliminates evaporation and heat loss.

You understand correctly. It heats, circulates, and controls the water temp very precisely.

Just got it this week and I've only used it once but I am very happy so far. The build quality is top-notch and it's ridiculously easy to use.

One thing I would suggest is to be sure to have a digital thermometer, like a thermopen, for calibration. Mine was about 0.5ºF off, which doesn't seem like much but can make a slight difference when cooking certain items.

zinfamous · Dec 11, 2013

is water loss through evaporation a real problem with these circulators?

I would think that at those temps, as long as the reservoir is large enough, it shouldn't be a problem,

at the very least, you could do what we've been doing in labs forever with our circulating water baths--cover the surface with plastic beads.

NetWareHead · Dec 11, 2013

I'm assuming it would help to preheat the water and run the circulator for a while to warm up not only the water but also the thermal mass of the cooler to operating temperature.

TastesLikeChicken · Dec 11, 2013

zinfamous said:
is water loss through evaporation a real problem with these circulators?

I would think that at those temps, as long as the reservoir is large enough, it shouldn't be a problem,

at the very least, you could do what we've been doing in labs forever with our circulating water baths--cover the surface with plastic beads.

It's not a problem for short runs of an hour or three. There are some recipes that call for runs of anywhere between 24 and 72 hours though and it definitely could be a problem for those.

TastesLikeChicken · Dec 12, 2013

Ns1 said:
Do some 63' or 75' eggs and report back

http://blogs.miaminewtimes.com/shortorder/2013/10/what_the_heck_is_a_63-degree_e.php

Did the 63º egg tonight based on the info about sous vide eggs at Serious Eats. Results were pretty decent.

Whites were very loose, as expected.

Yolk was slightly thicker than expected.

Dropped them in some simmering water for a minute and they made for a nice eggs benedict.

Hayabusa Rider · Dec 18, 2013

I just ordered one of these. I was going to go for the Sansaire, but it's still not available and there was a new comparison of the Anova, the Sansaire and the Nomiku and the Anova came out on top although it was close.

TLC, how long did it take it to arrive after ordering?

TastesLikeChicken · Dec 18, 2013

I ordered it on a Thursday and it arrived the following Monday. It was actually delivered a day earlier than the projected Fed Ex delivery date.

I used it tonight to make lamb loin chops (the little lamb porterhouses that Costco sells). Having a blast with this thing. Best kitchen gadget I've bought in a long time.

notposting · Dec 18, 2013

Hayabusa Rider said:
I just ordered one of these. I was going to go for the Sansaire, but it's still not available and there was a new comparison of the Anova, the Sansaire and the Nomiku and the Anova came out on top although it was close.

TLC, how long did it take it to arrive after ordering?

I just read that comparison today

Hmmm between gift cards and CC points I already have well over half of one paid for...:sneaky:

xSauronx · Dec 18, 2013

NetWareHead said:
You know, I should try sous vide cooking. I already have a foodsaver vacuum sealer food system and that is half of the equation right there. I also have an old cooler that I could modify like OP did. Thanks for the idea.

I think I understand this device based on the link you provided, you immerse the base in water and it circulates and heats the water. Are you happy with it?

For $199 it is an easy solution to what I was considering before (DIY sous vide solution with timers/temp monitors all rigged together).

a buddy got me a large french oven, and we have used it for sous vide. i think he has a smaller one, and a crock pot seems to work good as well. i wouldnt go out of my way to pay so much and do so much work when a heavy pot on low, with a little extra attention, will keep the temp pretty stable.

the first time we made duck sous vide it melted in my mouth. no special contraptions required. if you are going to be busy or something and want the convenience i guess it is worth it, but...ziplock or vacuum bags and some attention to a pot of water while you prep a meal is all you need

TastesLikeChicken · Dec 19, 2013

xSauronx said:
a buddy got me a large french oven, and we have used it for sous vide. i think he has a smaller one, and a crock pot seems to work good as well. i wouldnt go out of my way to pay so much and do so much work when a heavy pot on low, with a little extra attention, will keep the temp pretty stable.

the first time we made duck sous vide it melted in my mouth. no special contraptions required. if you are going to be busy or something and want the convenience i guess it is worth it, but...ziplock or vacuum bags and some attention to a pot of water while you prep a meal is all you need

If you are doing something that doesn't take much time or doesn't require perfect temperature control, that is fine. However, try that method doing short ribs that require 48 - 72 hours, 63º eggs, or fish where a single degree in temp variability can produce a completely different outcome.

If sous vide was as easy as monitoring water temp in a pot immersion circulators for cooking wouldn't exist. There is a reason why they do.

Hayabusa Rider · Dec 19, 2013

TastesLikeChicken said:
I used it tonight to make lamb loin chops (the little lamb porterhouses that Costco sells). Having a blast with this thing. Best kitchen gadget I've bought in a long time

I'm looking forward to getting it. I need to get a vacuum sealer that's not too big or pricey so a chamber vac is out. Maybe the Foodsaver v4800? Found one on sale for about $125. Suggestions would be welcome.

Made a trip to the butcher and as I'm having a special dinner in a couple months I asked hirm if he sold aged beef and he said he can get a top quality rib primal and will dry age it if I give him at least two weeks, or preferably a month notice. Won't be cheap but it's as good as anyone can get.

TastesLikeChicken · Dec 19, 2013

Hayabusa Rider said:
I'm looking forward to getting it. I need to get a vacuum sealer that's not too big or pricey so a chamber vac is out. Maybe the Foodsaver v4800? Found one on sale for about $125. Suggestions would be welcome.

Made a trip to the butcher and as I'm having a special dinner in a couple months I asked hirm if he sold aged beef and he said he can get a top quality rib primal and will dry age it if I give him at least two weeks, or preferably a month notice. Won't be cheap but it's as good as anyone can get.

Costco has the 4880 on sale currently for $129. I've had a v3825 for about 6 years and it has served me well.

ponyo · Dec 19, 2013

I'm pretty much convinced to get this. But I haven't seen any mention of using 5 gallon paint bucket with this device. Would it not work? Would the plastic melt? I think 5 gallon paint bucket wrapped in insulation foil and lid would make for an excellent container. The paint lid even has a precut hole.

Howard · Dec 19, 2013

ponyo said:
I'm pretty much convinced to get this. But I haven't seen any mention of using 5 gallon paint bucket with this device. Would it not work? Would the plastic melt? I think 5 gallon paint bucket wrapped in insulation foil and lid would make for an excellent container. The paint lid even has a precut hole.

The plastic will not melt, but if it will get soft if you are doing vegetables. It's 100% perfect for meat though.

The Anova immersion circulator (sous vide time)

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