Any comments on Sous Vide cooker?

R

richard-in-cincy

Well-known member
My other half has decided we need one. I have never thought about getting one or seen the need of it. I do nearly all of the cooking. Are they that miraculous? I've had food in restaurants where it has been cooked with sous vide, and frankly, it didn't offer any new enlightenment.

 
I think I posted my big deal on a sous vide a month or so ago and have now tested it.

I'm in love. Mine is a nutri-chef and this morning it was on sale on Woot for $69 but is gone now (that is what I paid for mine). Here it is on Amazon for $80, and the Annova is on the Prime day sale for a good price.
I am not interested in spending big money on this so when this became available, seemed worth a try. More than true!! ;o)
https://www.amazon.com/dp/B01L7TOZKS/ref=asc_df_B01L7TOZKS5070528/?tag=hyprod-20&creative=395033&creativeASIN=B01L7TOZKS&linkCode=df0&hvadid=167155690034&hvpos=1o1&hvnetw=g&hvrand=13532793784424330235&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9009978&hvtargid=pla-308085717259

I cannot believe how EASY it is to use--set it and forget it. As for seeing a difference in a restaurant meal, I don't think it is so much that but the degree of control you have over what you are preparing. YOu get a perfect rare piece of meat--or well done, if that is what you want. You can do it ahead of time (like restaurants doing a lamb shank, for example) and finish in minutes.
I made a 3.5# top round roast in mine. I cooked it at 131* for 8.5 hours. I have pictures but can't load. It was PERFECTly rare up to the outside of the roast. I had marinated it (for flavor) in some salt, pepper, and chile powder and when carved, this outer covering gave a nice "crust". I carved it thin for sandwiches and it was wonderfully flavorful and tender.
My son did a leg of lamb and it came out a perfect medium rare throughout. He has a salamander torch to give the outside a burnt crust--or it can be done on the grill.
I plan to do a rack of lamb--on another board a chef sous vided for an hour. What could be easier.

 
Many people like the Annova but I will point out something I noticed after I

got my nutri-chef. The anova is 800 watts and the Nutri-chef is 1200. May be something to look at.
We ALL love it!!

 
Did you purchase one yesterday, w Prime Day? I looked at them, but never hit the "buy" button.

price went up $40.00 today : (

 
Here is a review of several immersion sous vide circulators if you are interested in

getting in at a low price point.
I have the NutriChef, as I said above and did notice in reading reviews that it looks a lot like others--Gourmia, etc.
Also the good feature of 1200 watts. I do not find it noisy once the water jets are covered with water when the volume of food is added.
https://foodfornet.com/nutrichef-prime-immersion-circulator-review/

 
No, just not convinced I need it. Also

not liking the idea of steaks and roasts being "stewed" with no crust.

Thanks all for the comments.

 
You apply the crust either with a grill or griddle or torch. I sure don't need it

but the outcome is SO incredible!! Defintely NOT stewed meat!!
I can't wait to make a foolproof lamb roast that will be medium rare to the edge and not worrying about overcooking it!!
But, they'll still be there if you decide to jump for one. ;o)

Sally does a lot. She hasn't been around lately but maybe she will tip the scales.

 
You must log in or register to reply here.
Back
Top