daveb

A little problem with tense, but otherwise a good line. "Then along came the Joule circulator (and its main rival, Anova)" I tried once to drive two bluetooth Anovas with one phone/app. Did not work out but didn't have time to play with it at the time and I've not had occasion to try again,

Was "maul" a typo or was Rotus being very clever?

You may have seen that recommendation here...this is where Chefsteps got it The Vacmaster 112 retails in the 500ish range - the cheapest chamber sealer I'm aware of. And it comes in at 50 lbs, not quite huge, and moveable. The next step up enters huge land.

Like. Wanted to say more than just a click. Like the plate, like the plating, like the puree, can almost taste the asparagus,.

Until of course they release a sealing unit.... Sorry, Im a big fan of chefsteps but sometimes the cynical side just sneaks out.

I like Snoop Dog. I think. But no Martha for me thank you.

That took a fair amount of space to say nothing.

Most of my floaters are vegs and they're close to being at least neutral. I figure the air boundary between the water bath and the lid is going to be real close to the temp of the water so I just let it float. Usually set a timer to rotate the product once or twice while in the bath. Never had a problem with product not being eveningly cooked. Guess I could make it more complicated but....

Not judging, just curious if 145F came from a SV cookbook or site. . You should cook it the way you like it, glad it came out well..

My only experience with bags inflating and going off was with some short ribs. No dunk. End of day one, everything looked fine. End of day two had some floaters. Don't pretend to know what was going on but presume if I had done the dunk sometime during day one, day two would not have been as memorable. (Don't EVER open a gassy bag. Don't ask me how I know.) Curious how you determined cook temp and time? I really really don't like overcooked lamb and would have been in the 130 - 135 range myself.

I originally bought a SV to reheat smoked pork and other bbq in a controlled fashion. It's just about the only way I reheat anything now. Could you not reheat in SV bags, then open up and put them on a sheet pan and into your already 400F oven to sear? 5 min in oven and only 10 min active time. I'll be doing this with turkey legs confit on Thurs.

Is anyone familiar with this cut or grade? A friend caught these on sale at Rest Depot. He's not sure what it is but it says ribeye and was less than $5/lb so he bought a case and brought it to me to be packaged. I trimmed the silverskin (a lot) and sort of portioned it. But. It does not look like any ribeye I've seen. No thick fat peice running through the center, texture does not look right for ribeye. My limited google fu finds discussions of a cheap cut with little marbling that is typically tough. My default on unknown cuts of beef is to treat them like a round and put them in a bath overnight. Does anyone have a good (or bad) experience to share?

Well that takes the fun out of that!

I have the Anova V1 and the V2. Actually prefer the V1 for it's simple interface. Would hate to see it go but I've certainly got my $150 worth out of it. Sucks that they won't support it. Might want to post your story to Reddit Sous Vide. An Anova rep monitors there and has resolved problems that customer service could not / would not. The PS "creative" unit (the $400 one) is deemed not repairable by PS.though they will replace a failed unit during the 1 year warranty period. Would be surprised if the $800 model was any different. Don't like that so many things are considered or treated as disposable. A battery for my laptop costs more than a new laptop. A battery for my cordless drill costs more than a new drill. I took a non-working phone to AT&T recently and tech would not even discuss possibility of repair - just took me to new phone display. But give me that free range chicken with the organic quinoa in a recyclable container and put the container into the recycled bag and carry the bag to my beamer thank you.

Scooby's got it. (I think) I went through the same thing with some beef ribs awhile back. One or two ribs had a surface bacteria on them - no fault of the butcher no way to know. I bagged and tagged and went for a 72 hr bath. The morning of a demo, two of the bags were swollen and the whole kitchen smelled like something dead. I put on my stupid hat and cut one of the bags open, Don't do that. I posed the question about what happened here and heard tales that I was not the first. A wiser user attributed it to surface bacteria (even had a name for it) and suggested for any long SV to bag the product then dip the bag into boiling water. No more than a minute will kill any growth on the outside of the product.reocc I've been doing that since and have had no recurrence.

Target has Anova Bluetooth on promo for $111.75 after entering promo code "Kitchen". No idea how long their promo lasts. http://hip2save.com/2016/10/23/target-com-anova-bluetooth-precision-cooker-only-111-75-shipped-regularly-149/

I'm an avid Anova user with two units and have had thoughts of a third. Still like the first unit best - very straightforward. With the bluetooth unit I use the app because I hate the wheel and after 2 years can still not set the time. Can't see any problem that the wifi unit solves. Also having a hard time seeing a use for a very precise toaster oven. Mrs Swanson does not care if oven is 350F or 352F. I've read the release and the hype and despite being predisposed to like the product and being a wee bit temperature anal, I can't quite figure what problem it solves. Would love to see the same approach applied to full size ovens - can't stand the back of lower rack being 50F hotter than front of top rack. But oven has to hold 1/2 pans at least to be of any use. Re customer service. I've found it to be excellent when I've needed it. Unless Shermie answers the call. In that event, hang up immediately, throw the phone in the ocean and try again.

Your requirement for a 16" seal is going to limit your choice considerably. If your product is 16 x 12 or 16 x 8 is there a way you can seal along the smaller dimension? My Cabela's sealer (Weston rebrand) is very easy to use in manual mode and start sealing without suction. My chamber sealer is also pretty straightforward. Suggest you contact the folks at vacuum sealers unlimited about both your sealer and bag requirements.

For me pork likes 140F. All day, every day. I've no fear of Trich but mouth feel/taste/texture is ideal at 140. And across the dinner table is not the time to be telling guests that the pork is fine....

There's irony there somewhere...

Buy it. He who dies with the most toys wins.

So if you were an "expert" before you came here, what shall we call you now? Prices to beat are at vacuum sealers unlimited. They've got a few years headstart.

They have a less expensive model termed the "Easy Whip" that is meant for dispensing whipped cream. It is not described as NSF and/or dishwasher safe. (The other products cite these attributes). Their product page is at: http://www.isi-store.com/category-s/101.htm

@Jo Thanks for the clarification. Mine are indeed the whip. Not sure how I appended "siphon" to the name but have always referred to them that way. But not anymore.

I think all of the ISI products are termed "Whipping Siphons". Not sure they make anything else. Also not sure where the "Siphon" part comes from. Regardless, they are fun. I like blackberries in mine.