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Thread: FEEDBACK ON NEW CIRCULATORS FOR SOUS VIDE

  1. #11
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    JBroida's Avatar
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    just ordered the anova last week... will be here tuesday... i'll let you know what i think

  2. #12

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    Quote Originally Posted by Mucho Bocho View Post
    42, Non-propelled water ovens do circulate the water, just through passive convection. The crock pot method works on the same principal as the SV Supreme set-up.

    Guess you should tell all the throusands of people that have purchased the SV supreme that they're all doing it wrong.

    Thought I'd steal this review from Amazon. What are you thoughts now Mr 42?

    For several years I've been hankering for an immersion circulator to try sous vide cooking at home. I didn't have the $2000 plus for a complete PolyScience unit, or even the $900 or so for a pro quality circulator head. So without expecting too much, I bought the oddly, sweetly named DorkFod DSV Temperature Controller and teamed it up with a 7 quart manual crock pot I found on sale at a local discount store for $19.

    Much to my surprise, the combination totally rocks. The DorkFood unit is solidly built, easy to use, and holds the temperature I set within about 0.2 degrees Fahrenheit. The natural bottom to top convection of the crock pot, even without an additional circulator, has provided even heat for my sous vide creations. If you've never had leg of lamb cooked under vacuum for 36 hours you don't know what you're missing: a mild, non-gamy flavor with the buttery texture of filet mignon. Lobster tails cooked with garlic butter - unbelievably tender and sweet. Restaurant quality duck confit becomes child's play! Cure duck legs (with thigh) overnight with salt, thyme and crushed juniper berries - rinse and pat dry the next day - seal under vacuum with 1 tablespoon of rendered duck fat per leg and cook at 167 degrees for 30 hours or more for the most succulent duck you've ever tasted. After cooking I cut off the skin and fry it under a cast iron weight (affectionately known as a "pig") and top the duck leg with a crispy duck bacon "cracker."
    I don't see how cherry picking one review from Amazon proves anything. Did they do temperature differential tests on both models over a variety of cooking times and temps with a variety of products? No. They just said it worked for them in their home.

    Does passive circulation work? Yes. Does heat as evenly and as accurately as a forced circulation unit? No. Polyscience units may not be the most durable products ever, but in a pro kitchen they usually get run for extended periods of time for the majority of their existence. I do not expect these cheaper ones to be as durable and certainly not more so than the PS models. And I certainly don't expect a DIY crock pot unit to last either. They also don't have the capacity or flexibility of a PS type circulator.

    And I'm pretty sure there isn't a health inspector out there that will be cool with a controller bought from some guy on eBay rigged to a steam table or crockpot.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #13
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    The last place I worked had a polyscience (the non cheffy more aquarium equipment version) that worked the whole time I was there. That was four and a half years. I walked over a few days ago to get some gumbo... Still going strong. Granted, they only use it to cook things, not to hold at temp for service. The sleeker black plastic ones seem to be less durable. the butcher shop next door burned through a few of them in that time. The only thing I miss it for is making sour cream in mason jars.

  4. #14
    Senior Member Crothcipt's Avatar
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    Funny the reason for the sonsaire being held back is because how low the durability is. Supposedly it will be more durable, we'll see.
    Chewie's the man.

  5. #15
    Senior Member brainsausage's Avatar
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    I've had two poly sci pro's in a restaurant environment, that were used daily, for anywhere from 10-48hrs for close to three years. Had one break down after a year and a half of abuse, and poly sci repaired it free of charge with a very fast turnaround. Convection is great, but without constant regulation of temp through circulation you can get hot and cold spots. Which is fine if you're not trying to attain a consistent, quality product day in and day out.
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  6. #16
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    finally got to use it tonight for a steak (skirt steak... new mexico style)... really happy with speed of heating up, temp consistency, and flow direction control... i set the timer, and i expected it to beep or something, but nothing like that happened... i wonder what that is all about... it just kept going, but the timer stopped. Anyways, steak came out perfectly... temp was spot on. So far, so good.

  7. #17
    Senior Member marc4pt0's Avatar
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    Nice. I'm actually leaning more towards the Anova, but I'm definitely going to give the Sansaire a try also.

  8. #18
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    If I don't get the Anova for Christmas, I'm going to buy one with my year end bonus.

  9. #19
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    tonight i made asparagus with black pepper, thyme, and smoked sea salt, glazed carrots with chinese five spice and brown sugar, and applewood smoked potatoes with the anova (they are for tomorrow)... all while cooking okonomiyaki for the family... i'll let you know how everything turned out tomorrow. One thing to note... my stock pot is not big enough... large cambro in my near future

  10. #20
    Senior Member wenus2's Avatar
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    Lol @ picturing you moving stones into the stockpot so you can sous vide in the sharpening cambro.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

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