10 hours ago, MetsFan5 said:I spent some time on Amazon looking at this tonight. I’ve never SV in my life. But the product looks easy to use and it’s a good price especially if you bundle the Rubbermaid plastic container with the lid for $128. That seems like a moderate investment if not a cheap one to test the water, so to speak, of SV.
That said— I’m confused. It seems like I can use gallon sized ziplocks but some videos I’ve seen have them clipped on the side of the vessel with a binder clip. Is that actually necessary? Is using ziplocks risky in terms of bacteria versus buying a food saver and food saver bags?
My interest in this is piqued in the same way I was interested in my slow cooker. I don’t have to deal with the heat of cooking, I can leave it alone for long periods of time and it’s kind of idiot proof.
Do you use the recipes the app provides? I lack intuition in the kitchen so I appreciate clear steps.
I’m thinking this could help me cook proteins like chicken and pork and seafood? Things I’m always worried about either under or over cooking.
Thanks in advance!
Rather than the Nano, I notice amazon has the Wi-Fi anova at $128.98
If you have a stockpot you shouldn't need to buy another container. I use my older anova with an ancient 9 quart stockpot. I have an 18 quart stockpot if I need to cook something really big. If you get the anova and find it does not fit any of your pots, you can always order a new container then.
I think you would be happier with sealed bags rather than ziplocks. That being said, nothing wrong with ziplocks to get started. The risk is not so much that water will leak in and ruin your food as that food will leak out and ruin your anova. With ziplocks clamps might not be a bad idea.
If you had a sealer you would find many uses for it. And it is so nice just to be able to toss a bag in the bath. Many of us here favor chamber vacuum sealers, howbeit that is a grave expense. I have no experience with FoodSaver but I understand they work pretty well for everything except liquids. FoodSaver bags are expensive though, while the cost of chamber vacuum sealer bags is negligible.
As far as recipes, I have not looked at anova's but I believe Kenji is behind them. You could just check out Kenji's recipes online. If I'm cooking meat I start with Douglas Baldwin's tables:
http://www.douglasbaldwin.com/sous-vide.html
(While Kenji sold out to anova, Baldwin sold out to joule.)
Bottom line: buy the anova (preferably not the Nano), see if it fits an existing pot, then go on from there.
