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Sous vide machine for vegetarians

Rick_Ruiz_125018

Any recommendations on sous vide machines for vegetarians? Medium will be mostly veggies obviously and the occasional tempeh, beans, seitan.. Small batch and have containers already. I've been looking at PolyScience, Nomiku, Sanaire, and Anova. From their basic models to the pro versions. im leaning towards either the PolyScience entry models or the Anova basic. I like the PolyScience in the fact that it has been around a while but expensive. Whereas I can grab something similar for half the cost; Anova and I like the connectivity with BT. I'm open to any suggestions. Not looking to spend more than $500ish. Home use only probably be used once a week on average.

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Denis_154175

If its for home use u should by regular electric heated pad from 0-90 c, electric thermometer and domestic vacum machine or just use zip lock ones, ul get desired effect with those 2 -3 items. But if u more machine guy, u have cheep anova machines on market so go for that if u dont like "analog" way

Rick_Ruiz_125018

Thanks Denis. Sounds like a bit of work. I mean I already have the container with the lid. I would think purchasing just the machine would be just as easy. I know the Anova is on sale right now for a little more than $100. What difference does it make on how much gpms/lpms it's pushing and .07 or .01 of a degree. Does it matter? I also forgot to mention that I already have a chamber vacuum sealer.

tshewman

FWIW, I have both the Anova and PS. Anova should be fine if only using once per week........but as a warning, once you start getting the hang of it, I suspect use will increase significantly. I'm on my 3rd Anova since te Kickstarter launch (I was in fairly early-under $100 if I recall). Their response time is excellent and turn around is swift, but as mentioned, I'm on my 3rd replacement. It has some advantages over the PS (can set it up in a smallrer container etc etc) but limitations as well 9time to heat up etc). MY PS has been rock solid (touch wood). Both seem like great companies and PS has been around longer. Would evaluate your usage and go from there.

Rick_Ruiz_125018

Okay that's what I figure too. Thanks

artstype

The only difference between vegetable based sous vide cooking and animal protein is that most vegetable matter requires higher temperatures. Not sure about how that impacts such a choice. I have had 2 different home-made sous vide cookers, a fresh meals solutions, and an Anova. I often use an insulated ice chest and I use hot tap water to start with, which is much more energy efficient and puts less mileage on the heater. The Anova is a great, inexpensive way to explore sous vide, IMHO.

Rick_Ruiz_125018

Okay, and yes I was wondering the same thing if there is much difference in veggie cooking rather than protein based cooking. I have tried the Anova One before but it took forever to get up to the required temp for most veggies. I do have a container (food pan) already that's about 20-26 qt. capacity, maybe that was too large to sous vide veggies. I don't want to really spend extra money on a cooler but maybe it's worth it rather then spending more on some type of insulated blanket for the polycarbonate food pan that I have.

artstype

you could just start with hot tap water, that would make a big difference, most is 135-145F so it shouldn't take too long to get up to vegetable temps, especially if you pre-heat the container.

Rick_Ruiz_125018

I will try that next time.

Rick_Ruiz_125018

The Anova (BT) at just over $100 is still tempting. However I want something that will last a long time as well. Question is how long the company will stay in business (I don't mean that in a derogatory way), just looking for reliability. Anyone else has input on this? Anyone tried VacMaster branded immersion circulators?