Question for Sous Viders

I'm starting out with sous vide and not sure if I want to invest in specialized equipment. Been doing experiments with the best way to get constant low temperature. Electric cooktop is very uneven, hit upon CROCKPOT!

Filled crockpot with water, HIGH setting is too hot, Low setting is too hot, KEEP WARM setting is best but top temp is 130 degreesF. (I want to cook beef)

Can I use the 130F temp....how does that effect cooking time?

Any recommendation for household device that will provide consistent temp?

Merci!

Susan

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Comments

tshewman

130 will get you a nice cooked piece of beef (if you like it on the rare side of medium rare). A temperature controller will work. In the interim, with the anova's and such coming down in pricethey can often be found in the $150 price range and once you start using it......you might even want a second. I'm a huge Polyscience fan (I have both).

HammeredChef_DEFINITELY_does_NOT_work_at_22134

http://anovaculinary.com/anova-precision-cooker/wifi/?utm_source=Anova+Customers&utm_campaign=44527950e8-wifi-preorder-campaign&utm_medium=email&utm_term=0_f33347b916-44527950e8-

97512509&mc_cid=44527950e8&mc_eid=f36e95968f

This link will take you to Anova's offer of $50 off for a total of $149 Todds right about 2 of them

Susan_217541

Thanks!

Matthew_Snyder_68770

Ditto to this: I bought two Anova 1s about a year ago (named them Zeus and Apollo to keep track of usage) for around $180 plus shipping. Initially I used ye olde pot-on-a-stove method and the Igloo cooler trick and a couple times I even cooked in my sink. But the circulators really are game changers.

wes.sand

I love my anova. Use it all the time. They are really fantastic devices.