Heating element went out on the anova tonight. Luckily it's still under warranty. So had to rig this up to cook dinner. https://uploads.tapatalk-cdn.com/201...a4bb04ea4a.jpg

Sent from my Nexus 5X using Tapatalk

Well after my home-made rig started giving me spotty temperature readings (and rotted the hell out of a couple of steaks in the process by sitting the bath at 127 on a 48 hr cook; don't ask - this cow is just tough as shit), I bought a real one.

The compact design and more powerful heating coils convinced me to spring for the Joule over the Anova. The magnet foot that lets me just stick it in the center of a cast iron pot was also very attractive given that all my cookware is induction capable anyway (and thus magnetic).

I still have no interest in trying sous vide. Any more there are few things I will spend time cooking. I'm all about cooking hot and fast.

What can convince me that adding this extra step and extra prep is worth it?

I have the Joule. I love the app and all the recipes that come with it. The beef short rib recipe on the app is killer.

WiFi access.

So you wake up in the morning, throw a couple frozen pork chops in a water bath filled with ice water and drop your Joule in.

At noon, you log into the Joule, turn it on, set it and cook the chops from anywhere that has internet access.

When you get home, you pull the chops out of the bags, sear them and serve them. Dinner on the player in 4 minutes.

A filet only takes an hour, that is time you would spend on side dishes anyway. The extra time for sous vide isn't active time, you can do whatever you want. The results are definitely worth it.

That's one way to do it, sure. but that's not what he was asking - he was asking for quick applications. if you want to come home and have green beans and Apple sauce with a prefect pork chop on a Tuesday, you can have that ready to plate in 10 minutes from when you walked in the door using sous vide.

I was one of the first to pre-order an Anova Nano, and got it for $70, so I am quite looking forward to this.

I don't like to leave kitchen utensils running when I am not home. Whether it is a potential fire hazard or not.

{shrug}

Aight. If you're after speed and heat, this ain't for you. Sous vide is precision and to take advantage of it is more about planning.

I've never seen a problem in leaving one on; I can't see it as being any more dangerous than a ceiling fan when you get right down to it.

Oh, I know it's silly.

I definitely am all about hot and fast. Before I would put in another oven, I would seriously consider putting in a 90-100,000 BTU Wok range in it's place.

7000btu
https://itempics-tigerchef.netdna-ss...484_xlarge.jpg


In one of my old houses I built a kitchen island w built in 6 burner gas cooktop /w 3/16 plate steel 42" griddle along with a big ass exhaust fan that handled both cooktops. I made a half ass cabinet from scrap wood w/plywood panels, no doors, fugly!

The hole for the cooktop got tiled along with the top. The cooktop sat perfectly about 3/4' below the finished tile. It looked great yet Wifey didn't say anything nice...

I then measured the area for the griddle and subtracted 1/2" off both sides and 1" off the depth to allow for heat release.(Knobs melt, hands burn metal warps). After prepping and painting the sides and bottom, it was ready to season it

6 rounds of getting it smoking hot and wiping it down with oil had smoke bellowing (FMB's wife was bitching about the fire alarms going off) and it was ready to cook.

I never looked back it cooked like a piece of glass easy to clean no matter what I cooked.

After i trimmed out the sides, I caught her showing it to her friends and cooking bacon, sausage, fried and scrambled eggs and pancakes for a sleep over all once.

I took the unit when we spit, left the cabinet....She wanted the hot tub.

Monoprice Sous Vide 48 bucks shipped looks like a rebadged anovo.

https://www.monoprice.com/product?c_...ls+LLC-1122587

https://images.monoprice.com/product...ges/215942.jpg

Cross posting this for the sous vide crowd.

I used my sous vide for the first time on Friday with some bone-in ribeyes. I seared them off in cast iron. I thought the steak was tender and flavorful but can understand how ribeye might not be as ideal for sous vide as other cuts and proteins. I've got some chicken I'm going to try next with some different marinades.

I did really enjoy the ease and control it provided though.