boilsover

Not until the water is gone. Then it's poaching or frying, no?

Yesterday, at a thrift shop, $2.

LOL, it won't take me a year. I'll break out the Kill-A-Watt next week and do actual measurements--something you, with all your experience, apparently haven't done. Or do I need to apprentice with someone for a year first (sous vide being so technical and all)? Noise indeed.

Well, that's good not to argue with physics. My experience with appliances that cycle on and off is generally that the fewer times they're required to cycle, the longer they last, and the less energy they use. These consumer-grade SV units are obviously not rated for continuous use. You may consider buying another $180 circulator a year or two earlier than was needed, or extra $ wasted on electricity "noise". It would not be difficult to quantify the savings. But to pronounce, without knowing, what is truly de minimis, is a problem, don't you think? Or have you quantified them yourself? I had the extra cooler, scrap plexi and tools. I suppose if I hadn't had those things, I'd have let Amazon solve my problem with a pricey uninsulated tub/generic cover set or clingform. Shame on me to DIY a better mousetrap! But thanks for the measurement.

I once custom made two blades to order with almost identical profile for a friend who is a banana farmer.

I think you would concede, on reflection, that an uninsulated container with a film (or no) cover will cause the circulator's heating element to cycle and run more frequently than would an insulated, tight setup. If you and Weedy won't, you should consider the example of a larger-scale sous vide--a hot tub or jaccuzzi; these are almost always insulated, and wise owners also cover them when not cooking humans. This is not merely to save a few dollars of electricity, but also to save wear and tear on the equipment. Similarly the "noise" and "efficiency" of starting with bath water that is already near the target temperature. Why wait (and pay twice) for that 'lil 800W coil to bring ambient water to temp?

I heat and cook most of the time with wood, so I always have a lot of seasoned wood ready. I also keep several extra 20-lb propane tanks in reserve. Does this qualify me as a prepper?

Yes, of course. Just trying to be responsible. That's also why I picked a cooler over a Cambro. If I get bored, I'll compare 'top off versus covered with a Kill-A-Watt. Do you not use an insulated cover on your HWH?

Roast, smell and taste a sample for rancidity.

Interesting question. I've been pretty well outfitted for more than 2 years, so other than a Proline skillet and a Genoise pan, my batterie hasn't grown much. Right now, I'm enamored of my egg "clacker" for opening soft-boiled eggs, and an ideal (for me) set of steak knives. Haven't used the Anova SV thing yet, so maybe that will make the grade.

Thanks. The unit arrived today, so I located and sawcut the 2.5" hole in my plexi. WITH the supplied clamp, the Anova sits quite high in the cooler, so I'm going to experiment with just poking it through the hole (being new to this, I'm not appreciating the necessity to remove the cover while leaving the circulator in place). If I decide I want the remove-ability, it's simple to cut the plexi accordingly. I'm not all that concerned about evaporative loss from the bath, especially since I'm using a medium cooler. I'm more aiming for minimizing heat loss. Kenji's ping-pong ball idea seems... problematic, so I just thought I'd try sealing the system in a simpler way.

Thanks, everyone. I had a scrap piece of plexiglass for which I've been looking for a use. My small marine cooler has an interior lip all around, so I cut the plexi to fit. I just need to locate and sawcut the through-hole for the circulator. Just trying to decide if I want the "keyhole" or a simple hole. If the circulator fits well in the latter, I may go that route. But do those of you who clamp to coolers and large Cambros find a keyhole cover (i.e., leaving the Anova in the bath) useful? Thanks!

This was very helpful. Thank you very much! Don't you need to cut the "keyhole" all the way through the rim in order to remove the lid and leave the circulator clamped on?

So, I have the 800w, version 1.0 (Bluetooth only, not WiFi) coming, and I want to make a Plexiglass cover for my cooler to poke the unit through. Does anyone know: (a) the exact diameter of the immersion end; or better yet (b) the ideal hole diameter to cut so it rests right without falling through? Thanks!

Canning tongs?

It's merely a (if not the) common term for these covers. Sort of like calling a rondeau a brazier. The definition of "braise" doesn't really enter into it. Guy goes into a resto supply store... "Gimmee a couple of those whatchamacallits that you throw over eggs." "You mean basting covers? Right this way."

Your basting covers are glass? Mine are aluminum. And I'm not basting the eggs they cover--I'm waiting for the heat trapped inside to finish the top of the egg. Lifting the cover too often releases the heat, just like opening an oven's door. Wait too long and the egg's overdone. Hence finishing with the torch.

IMO, this is probably the best use for most cooks. Faster than a basting cover, and without the guesswork because you're watching it.

So a Parisian friend recently recommended to me Madagascar black pepper. I was chagrined that she had a big 'ol bag purchased at G. Detou (where I'd just been, and couldn't go back). Does anyone know of a dependable US source/vendor? Rumor has it the French buy up most of it. Thanks.

Thanks, Coogles. I bought the Anova v1.0 for $89 and free shipping at your link.. In the YouTube vid another person linked to, it looked like Anova had the strongest water circulation, too. FWIW, they're refurbished units, but WTH, for $89! Still have a 1-year warranty.

Nope, older electric oven, and the serpentine coil glows uniformly bright. Yes, pies are <6" from coil. Check and check. The exposed rim is browning fine. It's the toppings that aren't finishing in time. Most of the time I use Trader Joe's dough. How would some other dough help with the toppings when the bottom's already 'way ahead? Um, I'm shooting the bottom of the steel along with the top. After an hour, readings everywhere are quite even. I'll try a bake-only at 525F. Thanks.

Just to be clear, there's no torch taste or smell with the Searzall--that's one of its big advantages. On the minus side, it's not that great (or fast) for searing a steak. Touching up, yes.

YW. My disappointment came after I asked for, and Santa delivered, the Searzall. They SAY that it will work on the TS-4000 (which I had). It will fit, but the heat output is <1/2 that of the TS8000. So a $75 expenditure became something more like $150. Oh, here's another...er... tip: Even mounted to the shorter, squat "camping" type as bottles, the assembled Searzall is hella tippy. I would not use it without also buying one of the aftermarket plastic bases sold for camping lanterns.

Done. PM me your email for a PayPal when you know your cost. THANKS!

Make sure you understand that you will need the Berzomatic TS8000 torch head to get full function from the Searzall.