Anova Sous Vide circulator?

I've got an older one, no wifi no Bluetooth. I like it and I've never had any problems. I recommend Anova.

Does what it's supposed to do. I own the wifi version.

Doing some chicken breasts right now for salads

I have the anova. I agree that it does what it is supposed to. Wifi and Bluetooth is cool. I have just not found the right thing to do with it. Tried fish, chicken and steaks. I greatly prefer all of those on the grill for the flavor. If I am going to have to finish them on the grill to get the flavor, I'd just rather do the whole thing on the grill.

I'm open to suggestions for sure though.

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I greatly prefer all of those on the grill for the flavor. I

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I understand and agree. Nothing beats the flavor of meat grilled over charcoal for me.

But I don't always have the desire to put forth the effort when it's 95 degrees outside or raining or whatever. Wife was out of town Saturday night and I wanted something good without spending half my night cooking. Bought a center cut pork chop and seasoned with some Tony's (okay...I got two and skipped any other sides). Dropped it in the water bath and watched half a movie while drinking some wine. Pulled the chops after about an hour and tossed in a cast iron pan with a pat of butter. About a minute per side for a crust. Finished the movie with dinner and the wine. Total cook and prep time with cleanup was maybe 10 minutes and I didn't have to pay attention to the cooking process.

Did it taste better than the grill? In some ways it did and others it didn't. It was cooked perfectly and not the least bit dried out which can easily happen on the grill. Very moist. Flavor was good, but it does miss the smoke flavor. Fair trade for me that night.

Last night I had a pack of thick chicken breasts. Took 5 minutes to season and seal. Threw them in the bath to cook for an hour or so before pulling them out. Tossed them in tupperware and now I have perfectly baked chicken to take for lunch this week. Paired with a baked potato or bag of frozen/steamed broccoli and I'm eating healthy with minimal effort and above average taste.

Sous Vide has it's place for me. It's a way to cook something perfectly without any real effort. I also like that it makes it easy to time things...or not. A steak can cook for 30 minutes or stay in for 3 hours with no difference. I can pop it in at 5pm and eat any time between 6 and 8 and that works for me.

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and a cambro container for the water bath

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Which one did you order?

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Just ordered one, and a cambro container for the water bath. I dont see hwo it is a lesser form of cooking. It is just a really precise crock pot.

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This.

me too

ready for October

Janky, I promise I'll make another thread on short ribs soon. I dug up the old thread but all the pics were on imageshack and I didn't feel like paying them money to host my pics so they are no longer visible.

They're terribly easy and in my opinion the best results of virtually anything I cook sous vide. Get those big honking ones on the top shelf at Albertson's. No salt or seasoning because of the long cook, but do add a touch of oil to the bags. 72 hours at 132 degrees. I chill them down in an ice bath, then freeze (or fridge) for later use at any time. Fire up the barbie while thawing them out, crisp up the outside and perhaps brush on a sauce, and enjoy your "prime rib on a bone".

Right now I've got baby backs in the unit going 40 hours at 140 degrees. The only drawback about these long cooks is that I can't use the unit for anything else.

Is TD automatically downvoting me with my every post or is there some a-hole stalker out there a lot of time on their hands? Fortunately it doesn't bother me that some redneck has their panties in a bunch over what I have to offer.