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Started By
Message
Anova Sous Vide cooker only $129 for Fathers day
Posted on 6/17/15 at 7:14 pm
Posted on 6/17/15 at 7:14 pm
It's $179, but enter the code at check out for $50 off, ordered earlier, can't wait to try this out on steaks and fish.
LINK
LINK
quote:
The Anova Precision Cooker is the perfect device for the home chef. It’s easy-to-use, lightweight, and connects to your smartphone, allowing you to cook the perfect meal with the touch of a button.
quote:
Get $50 off for a limited time! Enter code LUVDAD at checkout.
This post was edited on 6/17/15 at 7:16 pm
2
Posted on 6/17/15 at 7:16 pm to Napoleon
Not bad. Post how it works.
I'm getting the man some skoal. He loves that shite. I may even throw in some Vienna sausage.
I'm getting the man some skoal. He loves that shite. I may even throw in some Vienna sausage.
Posted on 6/17/15 at 7:32 pm to arseinclarse
I got the imersion cooker for myself, I got Dad a Vaporizer.
Snoop Dogg brand, the one he wanted.
Snoop Dogg brand, the one he wanted.
Posted on 6/17/15 at 7:45 pm to Napoleon
It has been on sale pretty consistently for holidays at this same price. It was on sale for $119 on amazon a few days ago. I bought it for $129 for the Memorial day sale. It works great, it has bluetooth so you can control it from your phone, although, I have no use for that feature since the whole point is to "Set it and Forget it - Ron Popeil"
Posted on 6/17/15 at 8:01 pm to surprisewitness
What kind of things you cooked with it so far?
Posted on 6/17/15 at 9:24 pm to Buck Dancer
[/URL][/img] 
[/URL][/img] 
[/URL][/img] I just bought this same Sous Vide cooker a few weeks ago on sale for $129. It was my first time cooking using this method. I cooked these burgers at 137 degrees for 2 hours. Sauteed onions, bacon, melted colby jack cheese and a fried egg. Pretty dang delicious. I need to buy a torch, all I had was a creme brulee torch. It took a few extra minutes to sear the outside.
This post was edited on 6/17/15 at 9:47 pm
Posted on 6/18/15 at 8:35 am to CajunInFL
I have one for over a year, and love it. It is a solid machine, just as good as one that I paid $799 three years ago, that eventually broke.
Posted on 6/18/15 at 8:42 am to tigerman191
i love mine. I use it as often as possible. I got some of the salmon seasoning from red stick spice a little salt and do a salmon filet in it on 122F for 25 minutes. take it out and squeeze a lemon over it. delicious.
Posted on 6/19/15 at 11:45 am to horsesandbulls
recv'd mine in the mail yesterday
looking fwd to experimenting with new meal ideas
looking fwd to experimenting with new meal ideas
Posted on 6/19/15 at 2:03 pm to Got Blaze
How crucial is it to have a vacuum sealer to do sous vide?
Posted on 6/19/15 at 2:06 pm to fillmoregandt
I don't think it's that crucial. I just sucked the air out of a freezer ziploc with my mouth.
Posted on 6/19/15 at 2:22 pm to Got Blaze
Mine is supposed to be coming in today. Excited to try it out. I'm also hoping to use it for brewing my saisons and quick sour beers.
Posted on 6/19/15 at 2:25 pm to fillmoregandt
quote:Considering the term "sous vide" means "under vacuum", it's fairly important, especially if you're going to ice bath something down after cooking and then store it in your freezer. Ziplocs never seem to be 100% water proof either. Drop the $130 for a decent foodsaver model and you won't regret it.
How crucial is it to have a vacuum sealer to do sous vide?
Posted on 6/19/15 at 6:04 pm to BottomlandBrew
I think I might have a dud. It turns on, runs for a few minutes, then goes blank and powers off, then powers itself back up and starts running again.
Edit: Now it just turns itself off and stays off.
The box was a little banged up when it came in, but I've seen much worse. Plus it was wrapped in that foam. Looks like they've closed up phone lines for the day, so I sent an email to see what they had to say.
Edit: Now it just turns itself off and stays off.
The box was a little banged up when it came in, but I've seen much worse. Plus it was wrapped in that foam. Looks like they've closed up phone lines for the day, so I sent an email to see what they had to say.
This post was edited on 6/19/15 at 6:38 pm
Posted on 6/19/15 at 8:35 pm to BottomlandBrew
Despite having to babysit a defective unit, it still pumped out a pretty dang good pork tenderloin. 137 for two hours. Seared on the stove.
Posted on 6/19/15 at 11:34 pm to fillmoregandt
quote:
How crucial is it to have a vacuum sealer to do sous vide?
No too crucial. I have an Anova and have done a 36 hour cook of flank steak with a zip-lock bag. Many folks say they won't hold for long cooks, but I use the double-zip freezer bags. Worked like a charm with no vacuum. ("Freezer" bags are thicker than "storage" bags; so use freezers with double zip top.) I may eventually invest in a vacuum sealer, but it's not required.
Strip steak
Flank steak
Anova at work
This post was edited on 6/20/15 at 8:16 am
Posted on 6/20/15 at 12:54 am to Twenty 49
DAMN IT 
Fat Guy Buying more cooking tools!
Fat Guy Buying more cooking tools!
Posted on 6/20/15 at 7:06 am to CajunInFL
quote:
cooked these burgers at 137 degrees for 2 hours
I cannot imagine this cooking method is worth waiting 2 hours for a burger
Posted on 6/20/15 at 10:03 am to Breesus
What makes up for the longer cooking time is the lack of attention needed. You literally season them, throw them in a ziplock bag, immerse them in water to get the air out then let them cook at whatever you want the finishing temperature to be. You don't have to babysit or check on anything. So its almost like a set it and forget it type method.
I made 1 inch steaks in about 50 minutes last night and it was extremely easy and idiot proof.
I made 1 inch steaks in about 50 minutes last night and it was extremely easy and idiot proof.
Posted on 6/20/15 at 3:03 pm to fatboydave
Yep. I've spent more money because of this damn board.
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