[Water Baths and Immersion Circulators]

Nut Chef

I had a meal where I did flank steak for 25 in a campground. (I am the camp chef for a fly fishing club) I cooked the steaks for 12 hours in 2 batches and cooled them in an ice bath. They went to the site in a regular camp cooler with ice. On the night of the event I warmed them up with a Sansaire unit in the cooler for 45 minutes to the correct temperature and sliced and served them. It was a hoot. I got input that is wasd some of the best steaks they had had!

Frank

[Sous Vide °Celsius iOS App]

I have been looking the same questions.

I am now retired from the kitchen, but I still love to move the needle forward.

I have the smaller Anova unit for personal use. I have a slightly larger Sansaire unit that will handle a larger volume of water.

I have cooked flank steak for 25 in a campground after doing the initial batch cooking with the Sansaire. I reheated the batch in a camp cooler. It was great!

I do a lot of things that would benefit from the chamber vacs ability to seal liquids. I have had a Food saver sealer for years. I actually wore one out in Alaska.

They sent me a new one for $50. It retailed for $300. They make the money on the bags.

I have thought the issue of what is more important. I am really leaning toward the vacum system. I think it is probably more of the crux of the sous vide processthan the circulator.

 

I and my wife have the "scottish jean", that is probably the only reason I haven't taken the plunge.  

But I will!