[Costco] Costco Weston Sous Vide immersion cooker 78.99

Nov 18th, 2020 2:24 pm

#1

canucktfi [OP]: Member; Nov 13, 2005; 246 posts; 197 upvotes; Calgary

Nov 18th, 2020 2:24 pm

[Costco] Costco Weston Sous Vide immersion cooker 78.99

Retailer:: Costco

More offers from Costco

In Calgary, Weston brand immersion circulation cooker. was $98.99 with $20 off right now.
says 800W. same model 36200
Exactly this amazon one for $161
https://www.amazon.ca/Weston-Sous-Immer ... 9034&psc=1

Didn't open to try it yet but not bad for $78

Share:

Nov 18th, 2020 2:31 pm

#2

SunnyCao: Newbie; Jan 13, 2015; 17 posts; 52 upvotes; Westmount, QC

Nov 18th, 2020 2:31 pm

Hello.

Is this in store or online? I can't find it online.

Thanks

Nov 18th, 2020 2:33 pm

#3

canucktfi [OP]: Member; Nov 13, 2005; 246 posts; 197 upvotes; Calgary

Nov 18th, 2020 2:33 pm

in store, saw it by the entrance passing through the costco by Sarcee in Calgary. Pallet load left.

Nov 18th, 2020 2:50 pm

#4

lokyee: Sr. Member; Sep 8, 2008; 997 posts; 1269 upvotes; Toronto

Nov 18th, 2020 2:50 pm

Friend spotted it in GTA as well.

Nov 18th, 2020 3:03 pm

#5

JWL: Deal Guru; Nov 18, 2005; 11216 posts; 2648 upvotes; Kingston

Nov 18th, 2020 3:03 pm

Sous vide steaks are the BEST!

2012 Thread of the Year: Nestea 12-pack - BOGI deal (Buy One Get INFINITY)!!!!!

+5

Nov 18th, 2020 3:20 pm

#6

li442il: Jr. Member; Sep 18, 2012; 193 posts; 217 upvotes; Quebec City

Nov 18th, 2020 3:20 pm

JWL wrote: ↑ Sous vide steaks are the BEST!

Every meat sous-vide is the best: fish, pork, chicken...

+2

Nov 18th, 2020 3:33 pm

#7

KendrickStone: Member; Nov 18, 2015; 302 posts; 150 upvotes; Toronto, ON

Nov 18th, 2020 3:33 pm

JWL wrote: ↑ Sous vide steaks are the BEST!

My life changed after i made sous vide prime rib. Please do yourself a favour and give it a try....

+3

Nov 18th, 2020 3:46 pm

#8

randomthoughts: Sr. Member; May 5, 2006; 730 posts; 156 upvotes

Nov 18th, 2020 3:46 pm

For beef, prefer a reverse sear (low temperature in oven until close, then sear at super high heat in oven) - less hassle and better browning. SV is so 'wet'.

But for things like chicken breast and fish, sous vide has no equal. (or for effects like slow cooking tough beef to medium rare, or eggs)

+3

Nov 18th, 2020 3:59 pm

#9

budmerman: Newbie; Aug 6, 2019; 90 posts; 38 upvotes

Nov 18th, 2020 3:59 pm

got this one BF last yr for $79 and its 1000W.
https://www.amazon.ca/VPCOK-Cookbook-Im ... 334&sr=8-5
but if i could recommend to people, get a programmable one. warm aging can turn cheap cut into tender and tasty. being able to come home to cooked food is a real time saver

Nov 18th, 2020 4:06 pm

#10

canucktfi [OP]: Member; Nov 13, 2005; 246 posts; 197 upvotes; Calgary

Nov 18th, 2020 4:06 pm

budmerman wrote: ↑ got this one BF last yr for $79 and its 1000W.
https://www.amazon.ca/VPCOK-Cookbook-Im ... 334&sr=8-5
but if i could recommend to people, get a programmable one. warm aging can turn cheap cut into tender and tasty. being able to come home to cooked food is a real time saver

looking at the mount, still didn't open the box. But mount is similar width wise to the instant pot one. Might be able to throw this onto my 8qt ip unit and have somewhat of a "insulated" effect just leaving the stainless pot inside the instant pot and attaching this to the entire thing.

might try it with the scallops I picked up at costco as well. immersion cook on the weekend, then quick sear. Looking up these lemon butter sears

usually just salt pepper and butter

Last edited by canucktfi on Nov 18th, 2020 10:52 pm, edited 1 time in total.

Nov 18th, 2020 4:25 pm

#11

TheWongWay: Newbie; Mar 27, 2015; 36 posts; 73 upvotes; T2Y 4B3

Nov 18th, 2020 4:25 pm

This is awesome! Thanks OP!
Any advice for a good sous vide bucket? Maybe even a DIY?

Nov 18th, 2020 4:39 pm

#12

li442il: Jr. Member; Sep 18, 2012; 193 posts; 217 upvotes; Quebec City

Nov 18th, 2020 4:39 pm

TheWongWay wrote: ↑ This is awesome! Thanks OP!
Any advice for a good sous vide bucket? Maybe even a DIY?

For quick sous-vide we use a cooking pot, for long cooking (24H and more) I bought a 10$ cooler and drilled a hole on top to insert the Anova.

+2

Nov 18th, 2020 5:56 pm

#13

ykhehra1: Deal Addict; Aug 11, 2008; 1098 posts; 299 upvotes

Nov 18th, 2020 5:56 pm

budmerman wrote: ↑ ...
but if i could recommend to people, get a programmable one.

Is the one in op is programmable?

Nov 18th, 2020 6:08 pm

#14

shamans: Deal Addict; Nov 11, 2008; 1554 posts; 831 upvotes; Vancouver

Nov 18th, 2020 6:08 pm

randomthoughts wrote: ↑ For beef, prefer a reverse sear (low temperature in oven until close, then sear at super high heat in oven) - less hassle and better browning. SV is so 'wet'.

But for things like chicken breast and fish, sous vide has no equal. (or for effects like slow cooking tough beef to medium rare, or eggs)

It's recommend you dry the surface using paper towels before searing.

+2

Nov 18th, 2020 9:07 pm

#15

Lgilly: Newbie; May 8, 2012; 52 posts; 22 upvotes; Ottawa

Nov 18th, 2020 9:07 pm

li442il wrote: ↑ For quick sous-vide we use a cooking pot, for long cooking (24H and more) I bought a 10$ cooler and drilled a hole on top to insert the Anova.

Be sure to caulk the drilles out portion, did the same thing, great idea