Please help

I'm looking to invest in some sous vide kit, I'm torn between a poly science creative and the sous vide supreme! I've read reviews on them but thought I'd ask you guys to help me make my mind up....

Thanks

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Thaddeus_37740

I got the Anova! I would take the anova over sous vide supreme anyday, but if you have the money then go for the poly science

douglas_bd

I have the Polyscience Creative. I love(d) it, but about 14 months in, something started rattling in the casing. Everything still works, but it makes a holy racket everytime it's on. I'm worried it'll crap out on me sometime, so I've been a little wary of any long cooks. I continue to run it though and it holds temperature like a champ.

I'd recommend a circulator over a water bath like the SVS. More versatilty.

If I were you and we're talking home use, I'd second Thaddeus and look at the Anovas. The new ones should start shipping by the end of this year, or there's pretty regular discounts on the Anova One these days. For overall value, they look hard to beat.

DiggingDogFarm_65362

Another vote for the Anovas.

Thaddeus_37740

Agreed on that Brian, with choosing a circulator over the water bath oven like SVS. The biggest factor that made me choose the circulator was the lack of space in my kitchen. I didnt have extra space lying around for the water oven, so the circulator's the best option as it's just relatively small device which you can attach to existing pots. Cooking for more people, I've even circulated in pails! (after doing some quick research if its safe).

Polly_Moyer_23958

I bought a San Saire about 2 weeks ago and love it. It's less expensive than the big all in one units, is super easy to use and takes up very little space.

fabio_61244

Thanks guys... Looks like I need to do a bit of research on the Anova!

Tom_Champion_14732

Thanks for the question & Thanks for the answers. I, too, struggle with space & cost as a home cook. All is helpful.

NickReniers_3461

I recently invested in an anova immersion circulator and a polycarbonate waterbath with lid. And I must say I am very pleased with the results I'm getting! I also own a tabletop vacuum, and that works really well until you add moisture into the equasion. So I'm using the water displacement method for most of the "wet" methods and the vacuum for meats,fish etc.( I do freeze butter and oils in order for them to be used under vacuum) Right now I am looking at 36 hours of top blade steak which is usually a very tough cut of meat. First I seared it, and then I added some butter,bay leaves,cloves and pepper. Pics will be coming!

rene

Generally i will vote for any immersion circulator - the flexibility is the best (for me) here. After having used the SWID for almost 5 years, i replaced it with a PolyScience Creative - and besides an user interface the could be a bit smarter, it's a great tool for me