Lanx
<Prior Amod>
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how soon do you want a sous vide? i'd wait for blackfriday/cyber monday for anova deals, imo
Gravy's Cooking Thread
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I have an Akorn and it's an ok substitute.
AKORN® Kamado Charcoal Grill, Black
Professional grills and smokers. Seriously hard working grills.
www.chargriller.com
The paint on the inside of the lid flaked off after about 2 years, but it still works well enough for pork shoulders. Not sure I can keep it consistent enough for brisket.
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I'm pretty happy with the Costco version of the egg made by Louisiana Grills. It's usually a couple hundred cheaper in the store vs the website. You'll want a truck and friend if you pick up in store. Thing was like 300 pounds and in a way larger package than expected.
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Lanx
<Prior Amod>
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yea it's the le creuset standard, all other companies are chinese clones of anova. a chinese clone is cheaper than anovas but cyber monday sales makes em the same price
just that alone will get you started, you can use waterdisplacement for cheap ziplock
of course you'll probably want to get a vac sealer later on if you don't have it, it's convenient to know that your food is super airtight and you can freeze your meats w/o freezerburn and dump directly into the sous vide
as far as which versons of anova to get, i bought their anova nano, the smaller version (cuz it was the one on sale too) and i used that thing for literally 30days straight when i was on carnivore. i just dumped meats in at different times (labeling it) and eating and it was fine.
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Lanx
<Prior Amod>
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my kitchenaid is nearing 20years and the first major appliance purchase i made outta college
i think i have a gear out of whack, but i'm not opening that shit up, i saw a how it's made on them, they just dump like a stick of grease in there.
Erronius
<WoW Guild Officer>
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Lanx
<Prior Amod>
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LachiusTZ
Rogue Deathwalker Box
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I'm going to get a vacuum sealer as well, not sure if I want to go with a nice recreational one, or the giant box thing that's like 400$.
It will get hard use like two weeks a year, then occasional use...
Prolly just going to go with a moderate regular one.
It will get hard use like two weeks a year, then occasional use...
Prolly just going to go with a moderate regular one.
Denaut
Trump's Staff
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Just do the math on the bag prices and you'll get a number for your break even point. If it is a reasonable time frame then go with the more expensive one.
LachiusTZ
Rogue Deathwalker Box
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Lanx
<Prior Amod>
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the cheapest vac sealer is like 40bucks, i got my anova vac sealer for 40bucks and it works great, i mean obviously it works better than the old foodsaver i have (that still works), but that was also 40bucks as a combo sale, what are you looking at for 400bucks?
LachiusTZ
Rogue Deathwalker Box
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Alex
Still a Music Elitist
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This seems horrifically overkill for at-home use.
Khane
Got something right about marriage
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I will say there are times where I wish I had a more "professional" grade vacuum sealer. Particularly on meats with higher moisture content or if I want to seal something with a liquid for a quick pickle or the like. My Foodsaver simply sucks all the liquid out even when I use the "Moist" setting.
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My wife had things to say about this statement when I asked her if she had a moist setting. She seemed fine with sucking the moisture out.
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