Finally took the bait...

[rwalters]

I’ve been looking for awhile and finally stumbled upon an older lady (I say that because I trust older ladies...lol) who was gifted an Anova Sous Vide (WiFi version) from her brother who is a professional chef... brand new in box, for $75. She flat out told me that she’s not much of a cook and will NEVER use a contraption like this.  Needless to say, I am finally in the club and look forward to learning a thing or two about this style of cooking

[Jaxon]

I have one like that and really enjoy using it

[rwalters]

I have one like that and really enjoy using it

What do you tend to use it for? What are a few of your favorites?

[TMB]

Congrats!     Now after you use it and learn send a letter to Kimmie so I can get one 

OH and in the letter say yes you can burn the meat after its cook to perfection!

[Dave R.]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

[Roget]

Congrats! Great find.

I use mine a lot for steaks & pork loin. Hamburgers sometimes.
I have also done fish in mine.

[rwalters]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

For steak, why not give something like this a try? As much as I love my MAK (and I have the sear grates), I know I would be disappointed with finishing a Sous Vide’d steak on it. You need HEAT... and lots of it to properly finish a steak
Jo Chef Professional Culinary Torch – Aluminum Refillable Crème Brulee Blow Torch – With Adjustable Flame – Perfect for Cooking, Baking, Crafts, BBQs – FREE Heat Resistant Place Mat + Recipe eBook https://www.amazon.com/dp/B073YSBC8P/ref=cm_sw_r_cp_api_i_fKT-Ab1KMRT48

[KJRsmoker]

I have a Joule sous vide and I love it.  It's great for chicken and pork chops as I don't have to worry about making sure it's done or too dry.  The SV cooks it perfectly and then I finish it on the grill.  It's also great for burgers and steak. 

[Pam Gould]

I love mine and you will love yours..I have a big pot, but you can use anything, even odd shaped pot or pans, I use ping pong ball for a lid to keep the heat evener..evener is a technical term, but it works on coolers or whatever else you find to cook in. Good luck and have fun playing.   .☆´¯`•.¸¸. ི♥ྀ.

[gkas]

One of the best things Sous Vide does very well is chicken breast and turkey breast. I'll do an entire family pack of chicken breasts at one time. I vac seal one breast per package with a pat of butter and a touch of salt and pepper. I do boneless/skinless for 3 hours @ 146°. Then they all go into the freezer. We pull out one at a time as we need them. Fantastic for sandwiches, salads, etc. The last time the wife had the flu, I sliced some carrots and cooked those with some celery and wide noodles with chicken stock added. When the noodles were tender, I added the diced chicken breast for a couple of minutes. Just enough to warm, but not cook out the juices. A pretty darn good chicken and noodle soup in about 20 minutes.

Forget the packaged luncheon meats. I slice and vacuum seal all leftover meats. They defrost very quick for great sandwiches.

[Lantern]

My faves are reheating bbq, chicken breast for chicken salad, poached eggs and the very best is "unrolled" boneless leg of lamb(finished on a medium high grill).

[teesquare]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

TIP:
Pre-heat your griddle or skillet  - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.

[Dave R.]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

For steak, why not give something like this a try? As much as I love my MAK (and I have the sear grates), I know I would be disappointed with finishing a Sous Vide’d steak on it. You need HEAT... and lots of it to properly finish a steak
Jo Chef Professional Culinary Torch – Aluminum Refillable Crème Brulee Blow Torch – With Adjustable Flame – Perfect for Cooking, Baking, Crafts, BBQs – FREE Heat Resistant Place Mat + Recipe eBook https://www.amazon.com/dp/B073YSBC8P/ref=cm_sw_r_cp_api_i_fKT-Ab1KMRT48

Thanks for the suggestion. I have considered trying the torch method but simply haven't invested in one yet. Cost is not an issue so I better hope on Amazon and get one coming.

[Dave R.]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

TIP:
Pre-heat your griddle or skillet  - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.

I've tried the cast iron skillet but not with a bacon press. Another tool we don't have but is about to change.

[Pam Gould]

Those are awesome circulators. We like vegetables, chicken and pork chops the best from the SV. Steak is OK but for what ever reason I struggle with the sear. That may change now that I have a MAK 2 star with sear grates. Need to give that a go next time. They work great for reheating left overs also.

TIP:
Pre-heat your griddle or skillet  - and put a bacon press on it to heat as well.
Once they are very hot - lift the bacon press, place the steak on the griddle/skillet. Give it 1-2 minutes....now flip the steak, and leave fro another 1-2 minutes. DONE!
You will have a better overall sear on a flat, cast iron surface - or an upside down Grill Grate.

I've tried the cast iron skillet but not with a bacon press. Another tool we don't have but is about to change.

You can use 2 cast iron skillets also...heat both and put steak on one and top with the other one. Good luck.  .☆´¯`•.¸¸. ི♥ྀ.