stonypaul

at what sort of temperature?

I thought it would get it more tender

I usually cook topside beef joints at about 55 degrees for 6 hours, and that gives me a nice even pink and tasty joint. I'm quite interested in trying a very slow cook, like 24 hours maybe, but researching this online, the resulting guidelines just seem to recommend these long cooking times for tougher cuts of meat. Has anyone tried this long a cook on a low heat with joints like topside? Are there any online recommendations for this kind of thing? Thank you kindly

The Anova UK 220v WiFi version is now back in stock in limited quantities so I couldn't resist but order two. I'm sure my brother will fancy one!

Thanks guys - the Anova wins! I'm glad about that because looking at the two models side by side, the Anova just gives me the feel good factor and that's the one I really wanted, but as a novice I wanted reassurance!

I recently asked a question about the pros and cons of immersion circulators and water baths, and got some very helpful tips. Having decided to go for a immersion circulator I now have the quandary of choosing between two models; the anova or the Vac-Star SousVideChef II The UK model of the anova will be available early May but the Vac-Star is available now. The anova is 175 GBP where as the Vac-Star is 250 GBP. The anova has 8 liters per minute and the Vac-Star 16 liters per minute. The anova has 15-19 liters tank capacity and the Vac-Star has a capacity of 40 liters. While the Vac-Star has a higher spec than the anova I'm wondering if this is negligible because I'll never need that extra oomph. Plus the anova has the wi-fi facility and I just love gadgets, plus it's styling is just sleeker and sexier! So has anyone experienced both of these models to offer any advice, or even if you've just tried one of them, what is a man to do..... Thank you

Yes just checked but the 220v UK version is sold out

The Anova looks good but not sure it's available in the UK, or even Europe, which is a shame. Not sure it's a good idea buying a 110v model and using it in the UK with a adaptor, otherwise it would be a serious consideration for purchase

but doesn't the displacement method mean that you have to keep the zipped end out of the water to avoid water getting into the bag?

Thank you rustwood, it's good to hear of experiences like this to avoid buying something which isn't fit for purpose

I apologise in advance if these questions are answered elsewhere in this forum, and if they appear a bit naive, but any help is much appreciated. circulator vs water bath For my first sous vide equipment purchase I'm considering a circulator model as opposed to a water oven. The portability of a circulator for visiting relatives etc, the ease of storage, and the flexibility of container to use with it, all appeal. The reservation I have is that if you use a container without a lid will the heat escape faster and the circulator will have to work that much harder to maintain the temperature? The purpose built gastronorm machines on sale seem to vary in price and some appear quite expensive. vacuum machine Are there particular specifications of vacuum machine I should consider for medium to large joints of meat? Thank you

Hello, I'm here to appreciatively ask questions about all things sous vide. The idea of locking in the flavour and the goodness of food appeals greatly. See you in cyberspace......