Sous Vide Water Oven

Anova or Joule

Sous vide really shines with thick cut pork chops IMO

There are a lot of idiots on here that will make fun of the technique. Disregard them (even though at one point the jokes were funny).

The anova or the joule are both solid options. The best thing I can tell you is to search a few threads here and search YouTube for chefsteps perfect steak and chefsteps briskets. They have a lot of souls vide info.

I recommend it. If nothing else, it is a cool gadget to show off and your steaks will be perfect every. Single. Time. Without. Fail.

quote:

---

Did you reverse seat them to crisp them back up?

---

Yep. 10 seconds at 1500 degrees on my quadruple walled ceramic. Had to let them rest for 15 minutes after that though.

quote:

---

A month huh? What did you use as the tub? Literally a bath tub or something else?

---

Old tub.

Had a sous vide steak for the first time last week. Cooked with butter and rosemary them seared at the end. One of the best steaks I have ever had.

Great for steaks. Great for pork loin/tenderloin.

Like every cooking method, there is a place and time.

I own an Anova that I'll use once or twice a month. Mainly if I cooking a large piece of protein and I know another component of my meal will tie up the oven preventing a sear and oven finish.

I will add that I don't care how "great" of a cook you think you are, you can't cook a steak as perfectly as you can with an immersion circulator. Holding protein at the precise temp for a specified time then finishing will always produce perfect results. Time is the factor here...good enough can often beat out perfect if the difference is an hour.

I made this exact vessel for my anova.

Frankencooler