Sous Vide Cooker with circulator - was 70$ coupon gone now 100$

neonic wrote: ↑ InstantPot branded sous vide is 99 at bb&b, not sure if it applies that 20 off or 20% coupons..

Not sure if they have the same features, but it's defo an option for a name (and Canadian) brand...
https://www.bedbathandbeyond.ca/store/p ... ck/5230090

SAM3674 wrote: ↑ Anova Nano was selling at London Drugs for $119.99 a few months ago. Unfortunately they no longer carry it. They presently carry Instant Pot model SSV800 at $119.99 (seen on sale for $99.99 in the past).

I decided on Anova because it has a known reputation for reliability and accuracy though not the cheapest brand. It also comes with Bluetooth on the lowest priced Nano model. My experience is that temperature control is quite precise to within 0.1 deg C. Anova also has a low water level alarm which won't allow the immersion heater to turn on unless there is enough water. It's not clear whether the other brands have this feature.

One reviewer on Amazon had a bad experience with the Instant Pot failing after accidental immersion of the display in water (this is apparently safe to do with Anova although I don't recommend).

Judging from photos of the VPCOK unit, it appears the clamp mechanism is more suited for a flat walled container. Instant Pot and Anova models both have screw clamps which appear more robust and can adjust to a round cooking container. VPCOK clips appear thin and more likely to break with accidental drop or frequent usage.

Although the VPCOK is a good deal at $70, look beyond price if you intend to use this for a long time. I've had my Anova for several months, and used 2-3 times per week with no complaints.

crazdefool wrote: ↑ I can make a great steak without it in a fraction of the time. If I'm going to spend all day cooking meat I would rather have roast or ribs on my rotisserie. You will never experience collagen breaking down into the most delicious thing on earth with sous vide.

typer100 wrote: ↑ Amazon's Choice
tons of reviews.
100$ - 30$ coupon. No tax . Free shipping

akira112 wrote: ↑ Then you clearly don't know what your sous vide is capable of.

HDawg wrote: ↑ My beef ribs I had tonight would disagree.

D17E8D03-3772-4360-8B2E-BBDEAC4B3A0E.jpeg

sooksook wrote: ↑ Deal dead? Seeing $99 when I check out. There's no specific coupon code, is there?

nosnoop wrote: ↑ So you don't like a great steak?

Simo wrote: ↑ Looks good. What did you use to finish it off? bbq, broil?

crazdefool wrote: ↑ Sure it makes a great steak but ask yourself am I going to really use this thing?

SAM3674 wrote: ↑ Anova Nano was selling at London Drugs for $119.99 a few months ago. Unfortunately they no longer carry it. They presently carry Instant Pot model SSV800 at $119.99 (seen on sale for $99.99 in the past).

I decided on Anova because it has a known reputation for reliability and accuracy though not the cheapest brand. It also comes with Bluetooth on the lowest priced Nano model. My experience is that temperature control is quite precise to within 0.1 deg C. Anova also has a low water level alarm which won't allow the immersion heater to turn on unless there is enough water. It's not clear whether the other brands have this feature.

One reviewer on Amazon had a bad experience with the Instant Pot failing after accidental immersion of the display in water (this is apparently safe to do with Anova although I don't recommend).

Judging from photos of the VPCOK unit, it appears the clamp mechanism is more suited for a flat walled container. Instant Pot and Anova models both have screw clamps which appear more robust and can adjust to a round cooking container. VPCOK clips appear thin and more likely to break with accidental drop or frequent usage.

Although the VPCOK is a good deal at $70, look beyond price if you intend to use this for a long time. I've had my Anova for several months, and used 2-3 times per week with no complaints.

govas19 wrote: ↑ I was asking myself the same thing. Not only I will have to buy the sous-vide cooker I have to buy the bags and the thingy which takes the air out.
My BBQ makes a great steak, sear it a bit on each side and than cook to perfection. And I fail to see how to get a medium rare steak with sous-vide. Also he quality of the ingredients themselves count for a whole lot when cooking.
What's the advantage of this?

HDawg wrote: ↑ Medium rare steak on sous vide is easy. Assuming a 1.5” steak, you cook with a sous vide at 130F for 2 hours. Remove it, dry it, then sear it.

govas19 wrote: ↑ I can do it in about 45 min on a gas BBQ. But I know sous-vide main strong points is not for cooking steaks, so this is a bad example especially if you compare a steak cooked sous-vide and one done on a wood grill. Also I want to reiterate that if someone is cooking some low-quality meat sous-vide will be disappointing compared to a decent quality meat cooked on a regular BBQ.