Equipment Reviews: Sous Vide Machines
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- Опубліковано 28 жов 2021
- Sous vide cooking is easy, if you have the right immersion circulator. We compared the speed, accuracy, ease of use, and cooking results of several new models.
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I bought the Joule for my wife right when they first came out. It either connects right up to the app and works flawlessly, or you're spending tens of minutes rebooting the app, plugging/unplugging the unit, rebooting your phone, cycling WiFi and Bluetooth, etc. Maybe they're better now or maybe they prefer iPhones (we both have Androids), but when it works, it works great and we both enjoy using it. When it refuses to connect, it is BY FAR the most frustrating piece of kit in our entire kitchen.
Only used about 6 times so far but food turning out great. ua-cam.com/users/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
The fact that you HAVE to use the app for the Joule is a deal-breaker
Same here. My anova nano works perfectly well with or without an app
Agreed. Shouldn’t have to connect to an app to make food.
I feel exactly the same way. But I will say that the Joule app is useful, whether you have one of their circulators or not. It can be used to access their recipe collection and other information, with or without their unit.
@@barcham Agreed. I don't find the use of an app that much of an issue. Works well, even when I switch to a new phone and re-install the app on a new device. Since I have apps for my Traeger as well, it works for me.
Amen. My Anova isn't perfect but I like it WAY better because I don't have to be tied to an app to use it.
The biggest problem with app-based devices is that you're now entirely reliant on the fact that the company in question is willing to give the resources to keep the app updated because if the app breaks in any way or becomes incompatible with futuer versions of whatever OS you're on then suddenly you'll have a paperweight rather than a useful device. While I think apps are great as an additional component to a device, if it becomes the only way of using it then you're running the huge risk of never being able to use it again the second the app ceases to work.
Seriously!! You hit the nail on the head! I normally check out Cooks Illustrated recommendations. However, their thought process this time is flat bad. If the products had a dial or something as well then I would probably check out their recommendation. Seriously, neither recommended product has an analog feature.
Plus you’re dependent on your Wi-Fi always working while trying to use the machine. If your wifi goes out then you’re SOOL.
seems like planned obsolescence to me 🤔
@@chefryanj2012 I've never had my wifi go down without losing power. I've had internet go down, but Joule isn't connected to the interwebs, just the local network.
That’s true, with certain companies. Breville by contrast is here to stay and every product they make is consistently a top performer in any category.
I have the Anova, my mom has the Joule. Performance is comparable between the two but I prefer my Anova since you don’t need an app to operate it.
I like that there is an option to have the app or not use it it’s adaptable
Top tip: *You do not need a cooking machine that needs an app.*
I got a sub-$100 sous vide machine. Works just fine. Just set the temp, walk away (or watch it if you're as weird as I am), and do what you need to do. You do NOT need a smartphone app, that is a gimmick and major security risk.
I agree I've used many brands and returned them because over complicated and unnecessary app I ended up keeping the instant pot sous vide I paid $65 for on sale it keeps perfect temp within 1.5°-2° degrees and just the other day I made the most juicy marinated chicken breast reverse seared.
Could not agree more. I absolutely despised my Joule. I'm looking at a complete kitchen remodel with higher end appliances. It is unfortunate that so many of the appliance manufacturers have jumped off the cliff with regards to wi-fi connectivity and app based cooking. I do not want to turn on my stove remotely. I don't want some hacker in Russia turning on my stove remotely. Why would they ever think that was anything but a completely stupid idea?!?
No. I'm not a Luddite. I just happen to know a significant amount about information assurance and computer security.
Perhaps you don't need it, but I can see advantages much more easily than I can see security risks here. I will probably wind up buying a less expensive machine anyway, but I would not mind having one that is app controlled. Also, the point that it will not break if dropped into the water is a good point.
@@sisgaia Did they try dropping it in the water? My Joule shorted out without being dropped in the water. In the end, it would trip the breaker on the power outlets in the kitchen.
I never had any issue with my 90.00 sous vide machine. every meal comes out perfect. Some of these sous videos are over price been a chef for 45 years. And I love cooking.
What sous vide do you have? Thanks.
@@elinow5257 Dash Chef series stainless steel Sous Vide.
We have had 2 Anova ones for years and love them!
You're back!! I missed your reviews. They were always the best and why I love America's test kitchen.
I have a Febote that I have used for over 4 years. It was under $70 it has 1000 watts of power. It heats up fast and maintains a constant accurate temperature. I use polycarbonate bins with lids. I love using it for tough cuts of meat and it's great for getting the perfect temperature with steaks.
I have that Instant Pot branded wand . I paid $40 at amazon 3 years ago. It's worked great for me. I use an old ice chest to save energy and keep the heat and steam in.
Any appliance that mandates the use of an app to work is always a no-go. Atk needs to recognize this and rank them lower. Apps are fine but you must have manual controls too.
I am very disappointed that America's Test Kitchen ranked the Joule 1st place. Not everyone has a smart phone to use this device. I am not going to buy a smart phone just to cook sous vide.
@@robertdudash1123 True that. Or still, if you already have a smartphone that's a few years old and incompatible with the app.
Apps are utterly pointless. It’s just a gimmick, presumably for people with too much money who aren’t actually all that interested in food/cooking
I would like to have manual controls - and an app. Being able to check on it from across the house would be convenient, but I still want manual control. 😎
@@johnb8956 The only app I need the the one that plays "Iron Swan" to wake me up before my wife...
I'm watching this now (April '22) as my machine is starting to kick the bucket after many years and tons and tons of use. But for the record, I've owned the Anova literally since it came out. If this video ends without recommending the Anova, I'd be blown away. Very, very happy with my Anova.
I'm happy to read this as i caught this video after purchasing the Anova. So many articles recommended the Anova!
@@mrsg1111able congrats, you'll enjoy it! It's a great little machine!
I have been seriously considering getting a sous vide machine, so this was very helpful to me. Thanks much!
I can't fathom your continued choice of the Joule, which _requires_ an app, over the Anova, which has a full featured app, but also lets you turn it on and set it manually without having to bother with a smart phone. Manually setting temp and starting the unit is plain simple. The Anova is a tank, and even though it currently still features a screw mount, it has an adjustable height feature and works with most container sizes. Temp control is spot on, and it comes in different models to fit different budgets. No kitchen device should require a smart phone.
I agree with you 99%, and I love my Anova. Just did a 7 DAY 'cook' (speeding Vanilla extraction). She pointed out one advantage of a display-less models-they are more water-proof, as the displays are apparently not sealed.
I used to agree with your statement, but in my now over 4 years of using sous vide type cooking at minimum once a week (very often more), I have never once manually set the time/temp on the device itself. Honestly, I rarely even use the app anymore, as you can integrate most devices with voice assistants/voice commands and that is 1000% easier to use than any app or device buttons, and I use my joule almost exclusively now after mainly using my Anova a full year because it is faster/quicker setup/easier storage. So while lack of on device buttons bothered me at first, I realized I shouldn't consider a feature as a pro for me personally if I will literally never make use of it. So if one device does things better, but is missing a feature I will never use, that doesn't change its rating for me. For others in a different situation it may vary though.
The new anova makes the most terrible ptsd inducing buzz though. Absolutely not an option for longer cooks or in smaller homes.
@@BenWeigt Mine's quiet; I'd return it for a replacement.
I have both, and I completely stopped using the Anova in favor of the Joule. So I would disagree when it comes to real world usability.
I bought one of the first batch of Sous Vide Supreme machines to arrive here in England (I think the first batch was just 50 machines). I've been using it regularly for over a decade. When it was about 9 years old, the seal at the top started to leak slightly, so I emailed them to ask where I could get a new gasket. They came back very quickly and said, "Don't worry, send it to our agent in Ireland, and we'll replace the gasket for free".
Now, THAT was impressive customer service for a 9-year-old machine!
And of course, the SVS is silent and does not require an App to make it work. I think it will still be working fine in 25 years.
Had my Joule for over 4 years. Used it often, sometimes 1-2 hours, sometimes 24 hours cook. Can’t say how many cooks but almost two cooks a week. It finally died this week. Plugged it in and turned it on, tripped the breaker. Tried to clean it out thinking the blades were dirty but the machine just got very hot and quit. Oh well, it was a great 4 years. On to one of the newer less expensive machines. Now I know how to use a sous vide, they all do the same thing.
I use mine so much that I keep a Rubbermaid container with an anova top and my anova all connected and sitting on my counter. A vacuum sealer is a must, too. Vacuum sealed meat will last in your freezer practically forever. Batch vacuuming gives you a lot of ready to heat food.
Joules rocks had mine for 5 yrs now it's amazing
I use a modded insulated cool box to sous vide for longer cooks like pulled pork saving energy and for shorter cooks i got genric clear polycarbonate clear sous vide container from amazon.Thanks you for the video, take care, God bless one and all.
Thank you! Very informative 👍👍👍
Brother has one and I must say they are amazing. Not sure which one he has but it’s very nice.
I have had my Anovo for over 2 years. I noticed you tested it. I bought a dedicated bath with cover. I have never had a problem. It has an app but I do not use it.
I have an Instant Pot brand sous vide cooking wand circulator. It is very basic - just set temp and time with the controls on the top of the wand. It has a screw-type anchor to the pot/container. I am quite happy with it since it was only $79.00 and it works great.
I have done short cooks (2 hours) and long cooks (28 hours), using foil to cover the top. it works great.
I don't really see the need for fancy bells and whistles. Mine does the job easily at less than half the price.
Thank you for this!!! I completely agree with you, especially since you are also going to need a vacuum sealer as well.
@@yakzivz1104 Luckily, I already had one - purchased years ago by ex-wife and ended up with me in the divorce. It's 20 years old and still works great.
However, you CAN put your food in standard Zip-Lock type bags if you get all the air out by submerging all but the very top of the bag in water.
Excellent review. Clear quick informative nice. Professional! Excellent
Pro tip fill up the water container with warm or hot water and not tap cold water and obviously takes less time to reach desired temperature
I bought the $45 Ambiano from Aldi a few years ago and I love it. Its not a wifi or Bluetooth device, its controlled from the display panel. Temperature is perfectly accurate.
Aldi was blowing them out for only $15 at one point.
I bought a Jule. It worked for 1 year and then quit. Not willing to invest that much $ again. My Anova, which I purchased a year before Jule, is still humming along.
I've had an Anova for ... 4ish years now. Still kicking, never had a problem, they don't even sell that model anymore.
I’ve had my two since the Kickstarter and they are fantastic despite my abuse of them.
Joule user since the beginning and I love it.
Love your videos and have purchased many of your recommended products! I had a question; Have you done any videos testing the best heat diffuser for all types of stovetops yet?🤔
I would love to see more videos including tips and recipes for sous vide cooking!
just watch Guga 'Sous vide everything' channel
@@-EchoesIntoEternity- Besides being the best resource for sous-vide cooking, these guys are just FUN to watch. 😁
I think sound is the most important aspect of a sous vide because the rest you can adjust for
I have the Anova and it works wonderfully for me. I don’t know what this is with the 5 minute increments, because mine I can adjust it to the minute on the machine as well as with the app. While the winner you can only use the app for the time and temp, which is why I didn’t like it. Anova worked so well for me I’ve given one several times as a gift and they all loved it.
I've bought 4 Anovas at this point.
@@papasmurf9146 I’m up to 3. You beat me😁 they are Fantastic
Emeril sous vide cooker. $75 on Amazon. Has been flawless for me for 7 years now. 👍🏼
Excellent.
The new anova sounds like a swarm of mosquitos. Its such a horrid frequency that you'll swear you're still hearing it after you've left the room (and loud enough that you actually might). If you write them on the issue, they send you a copy paste about how their new motor is more powerful and compact. Dodge it if you plan on longer cooks.
i have a cheap one i got from monoprice for like 30 bucks it demands the same amount of space as say a toaster over but it has been great!
That is how I make my cheesecake! They come out tender, moist, and with a mouth feel unlike any other!
Wonderfully efficient and informative!!!
Part of me would have liked to have seen the other models, but this was so to the point that I felt that rare urge to trust her recommendations!
This video was scripted and shot perfectly. Thank you for taking the time to research and execute
If anyone is researching these lately, the joule is by far the most frustrating to use. Only one user can be connected to Wi-Fi and it limits the features for Bluetooth only for the second user. There is also connection delays or times out.
I am very techy and love home automation but this is a huge miss. My $59.00 mono price unit has been flawless and it’s easy to use.
Keep it simple is the name of the game with cooking in my opinion.
I looked at the Breville and it requires you use a phone to control it. The last thing I want to do in the kitchen is be reaching into my pocket or having my phone out around a tub of hot water. I have an Anova that works with an app so it can alert me when the timer is done but I can set the controls manually. That works much better for me.
I have loved the joule for years. I was one of the first to sign up and I have had 2 for years. I REALLY enjoy them... but I have one problem. If you leave them in water, or don't use them for too long, the metal around the motor seems to oxidize and cause the motor to bind. They recommend that you run it through a Clean cycle which is basically running it in a water/white vinegar solution. This helps but not as much as I'd like. I've yet to hear about a better way to clean it, but if you guys have one, or if you guys return to this in a year or two of wear and find out the best way to deal with it I would LOVE to know how.
Grab a coffee machine descaling solution should work way better than vinegar
@@dylan-nguyen thank you so much for the advice, I'll give that a shot next. It's such a good machine, it would be a shame if I couldn't fix it. thanks again!
I have two machines.
One is Joule and another that’s bigger and a lot more professional (which coincidentally you show at time mark 0:17 on the left. That is, assuming it’s the same one and not a look alike).
I almost always use Joule because the app is indeed very nice to use and you can control the whole thing while being outside hanging your clothes or in bed watching a movie.
Plus, the included recipes are great.
However!
Joule’s accuracy is leadered by 2°C increments while my professional machine has an accuracy of 0.1°C so in reality if accuracy is the number one factor there really is no competition at all between the two.
When it comes to steak, for instance, to be able to set the machine to 53.3°C as opposed to either 52°C or 54°C, makes all the difference in the world.
Keeping that in mind, I wouldn’t recommend Joule at all because why would you spend so much money when you can spend less and get a significantly more professional and accurate machine.
However, in reality I don’t need a 0.1°C accuracy 90% of the time so I usually use Joule.
Thx
I’ve got one and it’s a game changer #joule
This is a weird one. The joule has been around since day one and you've never picked it. I guess the new ANOVA is not as good as the old one that used to be your pick. On yer advise I bought and am happy with my few years old ANOVA and don't think I could give up the display and easy touch controls. It is kinda bulky. Is mine more accurate than the new one? I'm wishing for some sort of a post mortem report on your old pick! Thanks!
Good video
Lol, even the best kitchen thermometer that is checking it can be off a degree--or more.
Being off a degree makes no difference at all for the vast majority of things you will cook sous-vide. Sure, it may make a difference if you are soft cooking or poaching eggs, but that is about it. With steaks or most other protein, you will be tossing it in a steaming hot cast iron pan or under a torch to brown it anyway before serving it.
As if it would matter .... its like making coffee at 63C instead of 62C ....🙄
I'm looking for getting an immersion circulator that will work with the largest volume of water in a tank as possible.
I'm wanting to use it to pasteurize (140F) bottles of home brewed sweet sparkling meads and ciders....hoping to get 12-16x of 16oz bottles at a time or more if possible.
What unit would anyone recommend for large sous vide jobs?
Thank you in advance,
CC
Ok, I get it, I have been a non microwave household for decades, I have old schooled my cooking habits which have toned down any method outside $$ purchasing additional gadgets. I'm not convinced this product would replace nor improve my cooking methods, in fact I see more time and energy required to prep and enclose the food. My pans do basically the same. I do respect the interest and those finding it worth the effort.
I think this started because chefs wanted to play with precise temperature control, and once the press caught onto some of the amazing results, it became a bit of a fad.
A sous vide circulator is pretty handy in a few situations where you really really want the food to be at a certain temperature. Tempering chocolate, for example. Traditionally you'd try to generate cocoa butter crystals by using a big chunk of marble and a ton of practice, but with a sous vide machine, anyone who can push buttons and read a temperature display can temper chocolate. It's not the biggest task for making desserts or even making chocolates, but it's definitely one of those things I really don't have the time/space to learn (where am I gonna put a heavy slab of marble, etc).
I have spent the last several years learning traditional cooking methods, as taught by Chef Todd Mohr, a Certified Culinary Instructor. So, I generally prefer traditional cooking methods.
I have a cheap Sous Vide stick ($79, Instant Pot brand), and I use it a few times of year. It is especially great for steak, as it takes the careful timing and watching out of cooking a steak. Just set your temp at a few degrees below your ideal temp, let it sit in hot water for a couple of hours.
When it is time to eat, you pull out the steaks, dry them off, and sear in a really hot pan (I use cast iron) or on a grill (I can't have a grill) for a minute or two on each side. It makes timing your steal perfectly really easy. You can prep all of your side dishes, knowing that the steaks will only take a few minutes from bag to plate.
Sous Vide is outstanding if you like rare roast beef -- if you plan ahead. Cook a bottom or top Round Roast for 24 hours in the SV bath, and you get perfectly rare or medium rare roast but amazingly tender -- even fork-cut tender. Sure, you can cook that kind of meat low-n-slow in the oven with careful monitoring, but it won't be as tender, or nearly as mistake-free.
I will sometimes cook several boneless chicken breast, then leave them sealed in their bags for up to 10 days in the fridge. The breast can be quickly re-heated, or used cold (chicken salad) days after cooking. Basically, it is perfectly poached chicken, sealed in a vacuum bag for storage. This is a great way to save time during the work week.
Example: Christmas - I did a 24 hour cook on a Top Round, leaving me free to prep all the sides for the whole family. The meat came out perfectly med. rare, juicy and amazingly tender. All my prep work had been done the day before (which wasn't much).
I'll admit I haven't tried using sous vide to cook veggies or eggs. I use it most often for steaks and occasionally large roasts.
I'll never make pork chops any other way ever again. I get good results using my cast iron, but sous vide just takes it to a whole new dimension. Chicken is another thing that's a huge difference. One of the big advantages to sous vide is you can cook your food to pasteurization and make it safe to eat at lower than normally accepted temperatures. Chicken cooked at 146F is spectacular. Pork chops at 136F are divine. You just can't do that with traditional cooking techniques.
Got a feeling the Joule would be in here!
I wish new the longevity of the products, maybe 1-3 years later.
Maybe a Sammic immersion circulator might be better in the long run?
app required to use the appliance is a huge red flag. if the company ever goes under or has technical glitches or even if you lose your phone: no more app, the appliance is dead, completely useless, basically an expensive brick.
100% agree with this. My anova does have an app, but it isn't necessary to function (and it didn't cost an arm and a leg either)
except that the app doesn't stop working if Breville goes out of business (which isn't likely to happen). The app may not get further updates, but unless the developer actually pulls it, the app will still work.
@@sigbauer9782 there is an internet backend to the app. If someone stops paying for that server or service, suddenly the app doesn't talk to the machine...
@@jslavertu and who's fault would that be? you think someone who would spend $250 for this wouldn't have another device that the app could install on?
@@gabelstapler19 you might lose some features (like the recipes?), but access to the device should still work...
Any suggestions on bags? I would prefer something reusable to reduce waste, but result quality comes first.
Good sturdy freezer bags should do fine, I'm told. I personally use vacuum seal bags because there's enough food at the house where if I don't use the vacuum sealer and freezer, the food will spoil...
Somewhere out there, I have heard of fully reusable silicone bags for Sous Vide, but I've never used them.
I have a 20 year old Foodsaver, it works great with Sous Vide. The bags are partially reusable -- The machine seals one end of the bag with heat, leaving an inch or so of waste past the seal. Every time I open a bag, I must cut off the sealed end. However, I then turn the bag inside out to wash in the dishwasher. Each use, the bag loses a couple of inches in length, but it can be re-used until it is too short.
Thanks! I want to be a be a bit more environmentally responsible, but I also understand that if its inconvenient enough I will be just as wasteful buying a reuseable product and not using it.
you obviously didn't watch the friggin' video did you? you tosser...
Temperature range?
theres no temperature probe with this correct?
Rare miss from you guys - the Joule has no manual controls, cmon now.
I just keep mine (1st Gen wifi Anova) attached to a Cambro 4.75G polycarbonate bin. The clip-style ones won't work with that, so there's something to be said in favor of the screwclamps.
My Joule has been going strong 5+ years! Will gladly replace it with the new ones once this one dyes. Also just bought the Nesco Deluxe a few months back and it works great, happy it’s your pick too!
Atk should redo vacuum sealing machine
One thing I've learned the hard way is to NEVER buy any electronic device that will only work if you have an app. Apple store apps need to be recertified and a fee needs to be paid every year for them to remain in the Apple App Store. If the company who made the device goes out of business, or just doesn't feel like supporting discontinued models, you end up with a brick. It's happened to me several times now. I think I'm up to about $400 in electronic bricks now. My Anova can be controlled from the app or from the controls on the top. I'll still be using it long after other people find out that they can't even turn their unit on any more.
My Anova stopped sensing temperature so it would continue heating the water until I turn it off. I found an article that suggests replacing something on the circuit board that was damaged from steam. I haven’t had time to try fixing it, so I don’t know if it works.
The new anova models make a terrible noise. If you do go to replace it, look it up and see if its something you want to live with.
I've been cooking sous vide for over 10 years and after using a rice cooker connected to a pid controller, multiple Anovas, and Joule I currently have and use 4 $25. Immersion circulators I got from Aldi. I have to wonder how often you use these devices if you think one with no display and a need to tie up your phone to cook is your first choice. I found them intolerable in my home and commercial kitchens.
This is a toy, I own one, love the unit and the app... Commercial kitchen, no f'n way. This is a pull it out of the drawer every 6 months, grab the phone and pull up the product you intend to cook, set and go about your day. The reason I like mine, and plan to keep it.
You're top model has no physical controls. One of the SV circulators I have is the Mellow, which also can only be controlled by app.
There are times when that turned out to be a real pain, as I didn't always have my phone handy when I wanted to change settings, or another family member who didn't have the app needed to change settings.
And I don't know if this one works the same, but it turned out that controlling the Mellow runs through the Mellow company server, so when they had money problems they disabled app features until I started paying a subscription, which as far as I'm concerned turned the thing into a boat anchor. Not to mention they were tracking everything I did with it.
Love my joule. Never had any issues. I had an ANOVA before but it could not hold a temperature.
Holds a tune though, "Flight of the Mosquito".
I heard that with older machines, if you cover up the water bath, all the steam goes trough the machine and can damage is. is this problem solved in newer generations?
Steam requires temperatures of 212° F, and you would never cook at that high a temperature with sous-vide. I actually do not know of any circulators that will heat water to the boiling point. If you are speaking of condensation, it can escape around the cutout for the circulator that all covers must have, the covers are not airtight, they simply reduce evaporation to a manageable point, not that there is really that much to worry about. They are mostly to keep the temperature at a constant point without the circulator cycling on and off all the time.
What about using for water bath canning and possible cheese making?
Cheese, yogurt making, chocolate tempering are great with sous vide. Water bath canning I wouldn't recommend. Get yourself a steam canner for that.
Their fave, is a device that requires a device (not to mention possible updates), that renders total dependence on Breville's good nature down the road!
It works, had mine for a couple of years, no issues. It is not like you are buying a car, the reason I drive an old Buick... ;-)
UA-cam recommended this to me as I was wondering aloud if you could “sous vide a sandwich” 😅
I like most Breville products, but the original Anova is better and, all sous vide equipment gets stored in the container. Cabela's makes a great sealer.
I bought the Joule bc of this. It was horrible and died in 3 months. Constant headache trying to connect and the app is hardly ever responsive and connected to the cooker. To set the temperature inevitably I’d need to power cycle at least once and wait 5 min for the app to - maybe - connect.
I wonder If I can do that with a Hakko soldering iron and a aquarium pump ... maybe even a used CPU All-in-one pump from a damaged device ...
How much does an aquarium heater cost these days? I doubt it heats that much or else sous vide fish...lmao
Is there any reusable alternative to the plactic bag?
You can reuse plastic bags
I have heard that there are silicone bags available, but I've never tried one.
I have an old Foodsaver vacuum sealer, and those bags are "mostly" reusable. I have to cut off about an inch or two to open the bag, but the rest of the bag can be turned inside out, washed in the dishwasher and reused. I just lose about 1-2 inches every time I use the bag. Eventually the bag gets too short to use.
Anyone ever checked eventual plastic migration to the food using that cooking technique?
Why not look at the instant pot's that offer sous vide? While they may not be perfect without a circulating pump, having one less kitchen appliance is a major advantage.
I use the instant pos SV for sous vide more than i do for pressure cooking at this point. For steak it works very well. I have seen some reviews about the temp being inaccurate. But in my experience you find out after the first couple steaks where you need to set the machine to get the doneness you want, and for me it has been consistent. As for the mixing, I flip the ziplock freezer bag midway through cooking and that is sufficient-might even be overkill tbh.
I bought a Kitchen Boss G322PT and it failed after less than 50 uses. Heated water to near boiling regardless of setting.
I have 6 Westinghouse, and after seeing mine, every professional chef I have worked with has switched their kitchens to the Westinghouse.
I would not want the Joule in a professional kitchen, no way. I can see why Westinghouse would be your choice, an actual no brainer.
why do you need a app? set temp put food in come back when done.
The Best sous vide machine is Breville PolyScience HydroPro PLUS.
Go for gold.... period.
Somebody get Guga quick
The Joule can ONLY be controlled by a phone app. No manual controls. That's what turned me away. Also, looks like Chef Steps sold out to Brevill -- I wondered who would make the big offer to Chef Steps.
I wish they made a cooking container for sous vide. One that has a notch cut out for the heater and a pointed middle cover so the water drips back in.
Just get a plastic container and a cheap yoga mat. Cut the mat to fit the container, cut a hole for the tool. I took a mat and cut it to fit my cambro, and two different cooler sizes.
Um, they have them on Amazon if you look.
So I am to check the temperature with another thermometer to make sure it's accurate. How am i supposed to know that the thermometer I am using is accurate?
Inkbird is the best.
Does the vacuum sealed food need to be fresh sealed only or can it be foods vacuum sealed and frozen? If it can be frozen foods as well should it be defrosted first…?
Yes you can seal and freeze, then sous vide from frozen. Circulating water is the best method of defrosting, so the food will defrost first, then cook. It will take a bit longer, as the water temp will come up slowly after adding the food, so plan for a little longer cook time.
You can go straight from the freezer to the water bath but I recommend defrosting. The frozen food is a big block of ice so your water temperature will fall and this will make you have to monitor when it comes back to the right level then start your time.
You can sous-vide cook frozen foods, you simply need to extend the cooking time by an extra half hour or so, depending on what you are cooking. But if you plan on cooking from frozen, you should ensure that you have seasoned your steak or whatever protein you plan to cook, before you freeze it. Otherwise, you will have to open the package, season, and reseal before cooking.
if you want to use frozen foods, set the sous vide to 40 deg F or about 5 deg C and then add some ice along with your food to the water. It will defrost gently. After it has thawed, set the temp for the final cook and add 15-20 mins to the cooking time. Sous vide is also the best way to warm up left overs.
Now go read all the bad reviews on the favorite. One person said that it boiled his or her steaks.
I just can't get behind the need for the app for joule to function.
Still hoping the make a model with controls on the unit
Don't hold your breath. They very likely view the "clean design" as a selling point (one of the worst things Steve Jobs did to the product design industry), and even if they stiffed their development team, they invested a lot in the software.
They make a commercial circulator, and it dumps on everything in this list - but its also priced about as much as everything in the list combined.
@@BenWeigt Might be worth it after my next Anova breaks.
Is it safe to cook food in plastic?
Vacuum sealer bags and brands like Ziploc (and many others) are BPA free and won't leech anything into foods.
Is anyone concerned about cooking in plastic? I am. I want to start making my own dog food, have been paying for a really expensive food that is sous vide prepared...dog has IBD/IBS... anyone have modifications for the plastic that works well?
I don't want to use apps because I don't use wifi.. Im data only in a remote area. I want the Yeti but I don't think it has celcius
What’s Adam take on his choice of best brand and Best Buy?
I recently bought a 4T7 Sous Vide & will return it to Amazon. My husband & I could not get the app to work. I am so disappointed.
I disagree with your opinion that using an app is a plus. In my opinion, it is a minus, the less technology, the less something can break. I have no smartphone, my entire family as well. Basic flip phones work well for us. Plus, saving on not buying the latest gizmos.
ngl when I started out I also thought the Joule was good but it's not. I guess I'll try out the yedi
I'm interested!
Y'all should get the ChefStep guys over there! You'd get along so well !
Those guys really f’ed up a good thing, they are not the same from 3 years ago. It’s so disappointing.
My tropical fish didn't like this pump.
ATK never met a Breville device they didn't like. Why is that?
yeah…. i’m going to have to take reviews with a grain of salt from ATK. The joule is, for all intensive purposes, a smartphone app. Works as long as Breville decides, and when you should “upgrade” to a new unit. New software for new ios’ isn’t cheap, and i’m sure they will be letting you know that when the time comes. no thanks.