Sous Vide

[dfergie]

From frozen 3/4" thick boneless pork chops already sealed with butter and spiced in vacuum sealed bags.
2 hours at 140F then seared in cast iron (butter/bacon grease combo) for lunch.
Next time let thaw or cook before freezing for 1 hour, still good but not as moist as I envisioned...

 

[navychop]

I'm beginning to see value in the Turbo version of the Joule sticks. Faster, yet just as good.

 

[navychop]

OOOOO KAAAY:

Very happy with the Cabela's 12" Commercial Grade sucker/sealer.

Except the sealer no longer works. So I bought new sealing tape. Did no good.

Next, disassemble and look for bad relay or lid switch. Since it will vacuum just fine, not likely either.

Very sad. But reviews seem to indicate this is not unusual. Or sometimes it's the vacuum that dies.

Had it about 3 years. I guess.

NOW- replace with another one? Buy another brand? BOY, have I gone thru brands. I now have three that kinda work (must press seal since they no longer do so automatically) and this one of next to no use.

Or maybe get a chamber vacuum system? ~$300-1300. That's in USD, boysenberries!

Suggestions? Experiences?

 

[dfergie]

I've had my Foodsaver V2244 for about 5 years, as long as I keep the seals clean it works ok still, probably need to order new seals.

 

[klang]

If you are looking for a countertop sized model the Anova Precision Sealer Pro has been getting great reviews. I've had mine for a year or so it is the best I've had for Sous Vide prep. $155 but goes on sale for the usual holidays.

I have a bigger FoodSaver model I use for packaging for freezing.

 

[navychop]

Alright. We have SWMBO has decided we will go to the Chamber Vacuum Sealer route. Best for avoiding liquid damage.

Right now, these are what we're looking at. Open to others. Looking for any input:

Cabela Chamber Commercial grade $700

VESTA Precision V513 sale price $309
VESTA Precision V553 sale price $599

AVID Armor USV32 $530

VEVOR DZ-260C-V1 $331 62lbs!
VEVOR YJ-300TV1 $387 53 lbs!

Anova Precision $374 downsized

VAC MASTER pricing up to OMG!
Higher end ones $1,190 - $1,400


Flailing around in place. Any experience with any of these, models or brands?

 

[klang]

The Anova chamber vacuum sealer is currently 25% off for Mothers Day.

 

[navychop]

TKS. Bought the VacMaster. Should have done that years ago.

PS- Don't try to vacuum seal an already vacuum sealed bag. BOOM!

 

[dfergie]

8 oz sirloins (frozen)
2:40 at 130f
Seared in cast iron, perfect, served with baked potato.

 

[navychop]

Singing my song!

 

[dfergie]

Ordered an Anova Culinary A2.2, should be in Saturday (got a heck of a deal on it)...

October 7 th 2018 till October 8th 2026 - R.I.P.
Started to use yesterday and it shorted out...
Found a Anova mini for $27, will give it a try when it comes in.

 

[navychop]

Anova is, I believe, a good brand. Except for the Nano, which I have.

Outside of the random manufacturing failure, I think you'll be happy.

I use the Anova at the RV, and Joules at home. The latter i$ better, but I'm sure you'll find Anova to be good enough.

 

[dfergie]

Mini performed as expected after I added it to my Anova app. (no external controls on, app control only)Ran for 4 hours 50 minutes supercharging Cherry liqueur.

 

[navychop]

Ran for 4 hours 50 minutes supercharging Cherry liqueur.

Ummm. Errr. Cherry Liqueur, you say?…..

 

[navychop]

no external controls on, app control only

That's why I bought the Nano- for the manual on-stick controls for use at our RV. Finicky, but does not require WiFi like Joule does. And now, the Mini.

Now that I have Internet at the RV, I could just as easily use a Joule. They've released a "NEW AND IMPROVED" version that actually cooks faster.

"Fast" and "Sous Vide" do not go together.

 

[dfergie]

Ummm. Errr. Cherry Liqueur, you say?…..

750 ml Jar 3/4 full of cherries*, 3/4 cup sugar/brown sugar mix, cover to about 7/8's with vodka (or brandy)shake, stash shaking every day for a couple weeks or... Sous Vide for 4.5 hours shaking a couple times, leave in bath overnight to cool.
No sugar was visible when it shut down last night, none visible now after pulling from bath.
*frozen and pitted, learned my lesson after pitting cherries.