jduncan81

Very strange. I just looked and it appears to be... gone?

Auber have their 800 watt version in stock. I bought the 1600 watt one (that's out of stock until March) but if you are willing to heat your water on the stove ahead of time or just use a smaller rice cooker the 800 watt version works fine. On the other hand you *could* just wait until March

← It also says he was using a crock pot which Auber themselves admit doesn't get as good results as the commercial rice cooker. You're obviously right that circulation helps, but you can be pretty close without it. Also, do you think there's any benefit to a a thermal circulator over the auber with a submersible pump? I think it'd be pretty hard to justify at that point. We're talking $200 vs $900 (or $400+ if you want to risk lab equipment - certainly a no-no if you want to cook something like un-packaged eggs. There's obviously an attraction to one item that you clip to the side of a stockpot vs several hacked together products, but that seems to be all you're paying for.

I'm reading the display, but this is while moving it and holding it in different places in the rice cooker. If I'm just looking at one point, it *never* changes value once settled.

And a foodsaver doesn't vacuum? Nothing wrong with typical home setups here. Again, why doesn't the foodsaver seal? I don't have a circulator in my setup, however I get less than 1F temperature variation simply using the Auber and the Commercial Pro 25 cup rice cooker (after it has come to temp). Unless you really need it to be dead on in a very short period of time or have a less "ideal" container, even circulation isn't necessary. Why again do I need a $900+ immersion circulator?

I'm wondering if my Foodsaver has the juice to pull this off... ← Any luck?

I purchased the Auber kit along with a 25-cup commercial rice cooker (great deal at $94 or so from here) Everything arrived last week and I had a great weekend experimenting. Does anybody have any ideas whether or not it's OK to hold sous vide eggs (cooked at 146) overnight? It'd make it a far more practical breakfast if I didn't have to wait two hours for them to cook in the morning. Obviously they won't overcook, but will any proteins denature (in the same way that meat gets more and more tender and eventually becomes mush) and have a negative effect?

slkinsey: Many thanks for the suggestion. I found these too: VacUpack Lite VacUpack Has anybody used these?

Hi, and welcome to eGullet, jduncan81. It's certainly a drag that you were getting the run around when you tried to call the company for information...that's not really how customer service is supposed to work, now is it? Anyway, the V2440 and 2840 are virtually the same machine, except that one is white and one is stainless. The Pro model looks to have a number of extra "features," though whether it makes for a better, longer lasting seal is a good question - lot more expensive, though, for the "pulse" feature and 5 "levels" of seal. I recently purchased the V2440, and have no complaints - works just as advertised. ← Thanks! I'd looked through the foodsaver website quite extensively and couldn't tell many differences between the 2440/2840 - it's good to know that they're practically the same!

This is my first post but sadly it's one of slight frustration. I've decided to buy a vacuum sealer thanks to the allure of sous vide and also to help with some of my charcuterie experiments. I was confused about the differences between the V2440/80/90 (seemingly the same machine), the V2840, and the Professional III. I called foodsaver to ask about this and they actually flat out refused to tell me anything about their products at all unless I gave my phone number, name, and full address (I gave the first two but complained at the third). I was told that "[they] are not a telemarketing firm. called them". When I said that regardless, I would rather not give out that information to have a few simple questions answered, they replied that they couldn't help me and hung up. So, basically, does anybody actually understand these differences, or better yet, know of a good alternative since I'm now very hesitant to give the company my money. I've been looking at the Sinbo (http://www.dougcare.com/foodstorage/homeequip.htm#sinbo) but want the ability to connect to rigid canisters to do rapid infusions. Thanks in advance and hopefully I'll get around to some less frustrated posts in the near future