Hey guys how are you? Been looking a lot for great quality sous vide, as well as, a good vacuum sealer!
I would like to hear your recommendations and opinions!
I already searched a lot about it haha I came here to hear a bit more from people from this awesome community! I was thinking about the Joule, almost bought it a couple times, good to hear your input, I’ll think a bit more about the sous vide! Research a bit more as well! I think I might agree with you in regards to the bells and whistles, the less the merrier hahaFor sous vide, Anova and Breville Joule are the most popular ones, but there are tons of others now. They all seem to work. Personally, I'd avoid the Joule because it can only be controlled via a phone app. Something with physical controls on the device is quicker and easier. I'd avoid bells and whistles such as Bluetooth and Wifi connectivity. They usually don't work all that well, have connectivity problems, and add close to zero value. More trouble than it's worth.
I use a Luvele vacuum sealer, which works well. Again, there are lots of others. Foodsaver, Anova, Nesco, etc. I'd look around for reviews on the web. Wirecutter did one recently. Perfection would be chamber vacuum sealer. Those things are great and suitable for liquids. But they are large, heavy, and expensive.
Totally agree with you, but my main usage for the vacuum sealer would be to prepare portion sized proteins mostly! Maybe some other kind of foods, but I just want to make my life a bit easier haha Do the cooking process once a week or something like that! I live alone, and don’t really manage to eat as much home as I should, as well as, I like sous vide a lot for its versatility and capability of making our life easier haha The sealer would also be my main mean of storage in regards to food. I don’t really like tupperwares and their amazing ability to get smells hahaIt's hard to say what's going to be of value in Brazil, given their import taxes. I have been cooking for a long time and the Joule is my primary circulator, replacing a $799 Polyscience one. The Joule uses a phone for an interface, which is a drawback. But it is so small and portable and "stick it in a drawer"-able, that it's worth the irritation of not having hardware controls -- especially if you can find one on sale. All circulators are kind of decent at doing their job, but differ in their form factor and "professional kitchen" status. If you don't need a pro one, just find one that you like the look of that has decent reviews and it will probably do the job.
You don't really need a vacuum sealer for most "sous vide" cooking. Almost anything can be cooked in a Ziploc-style zip top bag. Freezer ones are preferable, as they're thicker, but they tend to fail above 185F (which is where you cook vegetables). Actual vacuum sealing is mostly useful for cook-chill sous vide cooking and long-term freezer storage. I'm lucky enough to have a big chamber vacuum unit, but I cook most things in zip tops unless I'm going at high temps or plan to freeze them later. SV + chill + freezing is a really convenient workflow, but if all you want to do is cook a steak or pork chop or some chicken and then serve it for dinner that night, you don't really need a vacuum sealer.
Reviews for it are largely positive. The main issue is that it is small, with the chamber being only 2.5" deep. But in return, you get a unit that is smaller, lighter, and much cheaper than the usual offerings.-Anova came out with a more affordable chamber vacuum sealer semi-recently, but I have no clue if it's any good.
Hahahahaha interesting coincidence! Haha Thanks for the info, did not know that! Need to research more into the history of sous vide, never searched!
I love it! I really like to make ribs! As well as short ribs! For me the best use for sous vide is to tenderize meats a bit more. Never really used it for vegetables, but would loge too!I've had an ANOVA for about 5 years now. Bought a Foodsaver vacuum sealer from Costco shortly afterwards.
I never use the app. It's just a pain. Just set the temp on the unit and that it.
Pluses: you can do different things. Like frozen steak to cooked an hour or so. SV carrots are delicious. Long 48-72 hour cooks for short rib/oxtail. Roast beef for sandwiches is so good.
Minuses: I find things like steak need to served instantly or they get cold to fast.
Nicee, as soon as I buy the new one I’ll try it! Thanks @esoo
My two cents after owning an Anova for like 5 years and using it far less than I'd expect:
-Think ahead what you'd use it for. If the answer is 'steak', then keep in mind that a low temperature oven gets you similar if not better results with less fuss.
-I was surprised by the amount of noise it generates. Not something you see in any of the promos.
-Another reason I don't use it much is that I don't have a proper vaccuum sealer. IMO you really need one to make the most of it. But keep in mind that this also adds costs (not just in the sealer, but the bags; the cheaper the sealer the more expensive the bags). It also just adds more fuss.
-Anova came out with a more affordable chamber vacuum sealer semi-recently, but I have no clue if it's any good.
I’m surprised to hear the noise complaint; mine is extremely quiet, just a low hum. I’ve noticed that mine needs a certain minimum water level to avoid churning which is noisy. If I go just above that level, which is a bit higher than the minimum level indicated on the device, it quiets down a ton.
One of the fun things I like to sous vide is individual crime brûlée jars. Less stress and easy peasy vs doing it an oven. I do a similar thing except with eggs to make small single-serve breakfast cups. I usually put some leftover bolognese sauce or bacon jam in the bottom, then mix up eggs with cheese and salt to fill, then sous vide.
Here’s a video of the crème brûlée process from my IG. I understand you can skip tempering the eggs when doing sous vide but I’ve never tried it.