Difficult decision....

Hi everyone

First of all i have to apologize for my terrible english

I want to start cooking sous vide and i'm really uncertain on which tools i should buy for a domestic use only

What do you suggest me between anova, polyscience and sous vide supreme? Do you have any suggestion a part from these three circulators? And finally what's your suggestion for a vacuum sealer?

Thank you all

Find more posts tagged with

What About Tools?

Comments

tshewman

If by domestic you mean home use, the 3 circulators will all work well. Many of us have the anova as it is an inexpensive entry, howeve, if you know that you will be using it allot, I have a personal bias towards polyscience though the price tag is a quite a bit more.

For the vacuum sealer,either the VP215 or the VP112 are excellent choices for the home. Welcome and hope that helps. And all our english is terrible. :-)

Alessandro_112876

thank you very much, you are very kind

i'm on vac master's website and i'm looking at this sealer https://www.vacmasterfresh.com/vacmaster-duo550-suction-and-chamber-vacuum-sealer-in-one/ what do you think about it?

tshewman

The function appears excellent and a nice home unit. For me it would be too small for some of the things I do, but on the surface it appears to be an excellent starter unit.

tshewman

Here is the one a number of us have that is less than the duo. http://shop.vacuumsealersunlimited.com/VacMaster-VP112-Chamber-Vacuum-Sealing-Machine-VACMASTERVP112.htm

The price is quite competetive and the chamber is larger if that is a consideration. When I cook ribs and many other hings I often cook them in a marinade so the chamber size is important to me. You now have a couple of great options at decent prices. Good luck!

Alessandro_112876

thank you very much for everything

HammeredChef_DEFINITELY_does_NOT_work_at_22134

The Anova is pretty good right now their new one is going out with $50 off 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- I just got a VacMaster VP 112 (used) and love it!

douglas_bd

I've got a Polyscience Chef series and the newer Anova. I use both regularly. I go for the Polyscience when I'm cooking larger portions in the big Cambro bath, or for cooks longer than 2 hours. It's a permanent fixture in my basement kitchen extension though because of a lack of permanent space in my kitchen. I regularly pull out the Anova on weeknights and run it in a pot for smaller portions: eggs, a steak, veggies. I can pull it out, and have the small bath up to temp quickly, then put it away when I'm done. Of course, having two is great when I'm doing a larger dinner with multi-courses and need baths at different temps. If I could only have one, I'd go for the Polysci. But if I had the money for the Polysci, I might go for a couple of Anovas. Sorry for the less than definitive answer...but how bout this: I have the VP215 chamber and would highly recommend that option.