weedy

really? at 140F or so (where MOST sous vide takes place)???? the only time the cambro even feels "hot" to the touch, by any reasonable definition to me, is when I do potatoes at 180F

"good enough", perhaps. but not AS good, and almost twice the price. I just cant imagine telling a friend to spend twice as much for something that's almost as good, but "good enough" for you. yes, it's silent, but the Anova is hardly "noisy'. I don't see why anyone needs a kitchen to be silent. as far as reliability, mine (SVS) came out of the box reading its temp inaccurately. can it be trimmed and calibrated by the user? No. not even by them (they say). it has to be REPLACED... and it's still not accurate. It remains about a degree to 2 off throughout it's middle (likely to be used) range. it's also bigger and heavier and harder to clean than an empty Cambro and separate circulator. it comes with a lid. whoopee. SVS was a great product when the least expensive circulator option was over $1000. now? it just isn't.

well, I'm not sure saying it in their marketing materials "proves" it <g> but I fail to see how, in any way,the SVS is "more useful" for anyone, given the choice... and now at the prices available we ARE all given the choice. what, for example, is something the SVS does 'better' than an immersion circulator?

I agree with btbyrd I've said before that since I got the Anova I haven't used my sous vide supreme even once. And this strikes me as a modernized SVS concept, while sous vide remains best done with an immersion circulator and precise control. I suspect that they are somewhat betting that more people want a simplified slow cooker and not to really learn about sous vide cooking. That MAY be right. But it also may be selling the potential market short.

I prefer the cold infusion in the ISI whip... it makes for a 'cleaner' more intense flavour in my opinion

as it SHOULD be

You could (and I would) have two Anova Ones in two different 12l bins if you really need that kind of capacity do you REALLY need more than 12l capacity often (or at all)?

from a recent article: According to the US Food Safety and Inspection Service, about 10.5 percent of steaks are subjected to a process called mechanical or needle tenderization, where metal blades or pins repeatedly puncture the meat before packaging. While this technique improves the meat's texture, it also moves bacteria from the surface into the center of the cut, where the germs may survive cooking. The scary part: Processors are not required to label cuts that have been mechanically tenderized—so there's no way to know whether your steak might have extra interior bacteria. Mechanically tenderized beef has caused several recent outbreaks, including one in Canada in 2012, which sickened 18 people and led to the biggest beef recall in Canadian history. In 2013, the US Department of Agriculture promised to require labeling on mechanically tenderized beef, but the agency is stalling on finalizing that rule. Especially for those of us who cook sous vide (but really for everyone who cooks meat), we base our practises on the assumption that the 'inside' of our cuts is essentially sterile. if that's not a reasonable assumption, what then? I found this rather distessing. once again LABELING is the right answer in consumer matters; not 'protecting' an industry.

http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00GT753W8/ref=sr_1_1?ie=UTF8&qid=1422554699&sr=8-1&keywords=anova

Anyone have a hint where to find Okinawan shikuwasa juice in the US for online order ? Thanks.

We recently went out to a higher end restaurant where our friends were telling us how good the burger was. When it came I cut it in half and immediately said "I'll bet it's sous vide"; i was evenly pink, edge to edge) The friend said 'no way', so we asked. And sure enough, they use a LaFrieda blend, sous vide it, and then a quick sear on a char grill. the point, in part, being that unless you know what to look for, people often don't know they're eating sous vide cooked food at restaurants. I also did a 'shoot out' with another friend recently, with the LaFrieda burgers (which are a good start to begin with!), sous vide and finish with a quick fry in a cast iron skillet, versus done on a charcoal grill. 9 out of 10 people 'judging' preferred the sous vide, and mostly by wide margins. the only dissenter was the charcoal die-hard who probably wouldn't have voted for the sous vide no matter what, on "principle" the amount of smoke flavour imparted to a burger by a grill is pretty minimal, and easily added by 20 seconds on a grill after it comes out of the bag, if you want that. OTOH, you'll never get that even perfect cooking on a grill. granted some people LIKE the 'gradient', that's a different texture experience. me, I want it cooked perfectly ALL the way though; not just the middle 1/4"

happend to us this year. first our 8-9 year old dishwasher died. we went for the Bosch. love it. get one. then our refrigerator went 4 months later. I think this appears to be the lifespan with moderate normal use. I expect the washer or drier to be next.

so is it likely irretrievably ruined?

the "hip hype" is about both what's better for them, and about what's better for us (when/if we eat them)... not about what they'd "prefer" just as quiet1 said: humans 'prefer' sugary foods... that doesn't mean it's better for them, or that suggesting it's not is 'hip hype'

unless I am purposely cooking in a liquid in the bag, I don't generally use the liquid that just leeches out into the bag

I don't disagree with your guess, that the problem was probably caused by burning on in that general area at least once... but it's on a flat top ceramic electric burner, not a smaller than the pan gas ring. the heat source is considerably wider than the area that sticks/burns

It's become apparent that my Le Creuset large Dutch oven (with the cream coloured enameled interior) has become noticeably damaged somehow. It's not VISIBLE, but it has an obvious circular spot in the center that burns and sticks every time now. I can also even see the pattern if a liquid boils in the pan. The centre boils while the surrounding ring does not! Has anyone else seen this? Is it just ruined? And I wonder HOW?

I guess I find that fish sears so quickly that a 'regular' non stick pan works for me. once the oil hits 350 or so you are already 'frying' and really, what oil are you using that will work at 500F??? alternatively though, if you're trying to crisp skin, for example, have you tried the Searzall, or just a torch? that seems to me a better answer than trying to heat a pan to 500

hmmm you can "overcook" sous vide (and pay a texture penalty) but I don;t find it happens to a steak in an extra hour or two an extra 4 or 6 hours, sure but the difference in texture on a rib eye done sous vide for 2 hrs versus 4 hrs is pretty subtle, if noticeable at all, and only apparent I think on an actual direct comparison. or to put it another way, I doubt anyone would be unhappy with a 4 hr rib eye Fish is much more quickly changed, but then I'm not generally a proponent of fin fishes done sous vide anyway, except for special effect

when you say 'confit fashion' though, you're not cooking them in fat of some sort in the bag, or are you?

I'm going to dissent I like the perfect edge to edge cook on a rib eye done sous vide just as much as any other cut it's still my favourite way to cook a steak ANY steak. and with a beautiful, expensive, piece of prime rib eye, I have extra incentive for it to be cooked perfectly every time. I also do play with temp sometimes, but I find that seriouseats is right that fat renders more effectively at 134F than below. this leads to a slightly less pink look, but a juicier, and ultimately beefier (which is the goal innit?), result my blind tests have shown me that 134 tastes better than 130, to me... but that 130-135 is definitely the way to go. the exception might be if I felt I wouldn't get a quick sear and so needed to allow for some extra actual 'cooking' in the searing step. lastly, I know about the Modernist Cuisine suggestion to nitrogen freeze before searing, but I don't find it necessary if you have a hot torch or screaming hot pan (or grill). I tend to come straight out of the bag 5 minutes before I'm ready to serve. Dry, sear, and on to the plate.

no, that's basically it. assuming it's starting at roughly room temp, and not freezing. I wouldn't pre-rub with "charcrust" (I don't know what that is, admittedly) IF that includes salt. I'd cook in the bag, dry, and THEN rub and sear. you should sear until it looks right to you... that time will be determined by how hot your searing method is. don't be a slave to the time; but naturally the hotter and faster the better. even up to 4 hours you won't get 'mushy'. and yes, you won't need to rest it good luck!

that's beautiful looking!

they are what one generally gets when asking a butcher for "boneless short ribs", which is the latter grassfed is just what I always prefer