What Sous Vide for a beginner?

Thanks for the great feedback everyone.
I just ordered the Inkbird unit.
It seems that it and the Anova are the 2 most popular brands on the forum.
As Sliding Billy mentioned, Ken is a brother and does a lot to support the forum so that made my decision a little easier.
Ordered a 12 qt hinged lid container to go with it.
Thinking of a chuckie for the inaugural run.
 
Here's my Amazon review of the Inkbird. Besides the fact that it is an inexpensive unit and works well, you can't beat the customer service that comes with Oksana being a regular on the site. Also, considering some of the stuff he has thrown our way I would be very hesitant to give my business to anyone else with a comparable product.
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Billy
4.0 out of 5 stars Nearly Perfect
October 20, 2019
I already have an 1100 watt immersion circulator that does well for me, but has to be put in a very large pot to keep from bottoming out where this one can clip onto a slightly smaller pot without touching the bottom. It's those little things that make a difference especially in the amount of water you are heating and moving or the size of the pot you are moving around and cleaning. Despite the power difference, preheat time was similar with the same amount of water. The preheat is not documented or controllable, but your time does not start until you hit the programmed temp. The one glaring miss in my opinion is that it does not shut off when your programmed time expires. It just sits on 1 minute indefinitely (it does not drop into seconds at the end of course either). The biggest thing I noticed was how quiet this device was. The water is moving albeit slower than I am used to, but the fact that I can barely hear it is a huge advantage. As for the app, it does what I expect it to. I like that it is WiFi instead of Bluetooth since I am not subject to distance to unit issues. Making it part of a smart home app is ridiculous, but once I got it sent up it is not something I plan on thinking about again. I have no interest in using app recipes, so others can discuss their usefulness and how using them impacts the app itself. Plus, it is easy enough to control manually from the device itself and without the app. This is a solid cooker and well worth the price.
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Hey Billy, I've not had the 1 min problem at all. It goes to zero. Contact KenInk and he will make it right. My unit's LED goes from green on to red standby when done.
 
Hey Billy, I've not had the 1 min problem at all. It goes to zero. Contact KenInk and he will make it right. My unit's LED goes from green on to red standby when done.

I talked to Oksana, and he said that it did not do an auto-shutoff. It continues to run. The fact that it stays at 1 minute makes no difference.
 
Still have 50% discount code for our Sous Vide.If interested,pls PM me.Thanks!
 
Still have 50% discount code left for our Sous Vide,If interested,pls PM me.Thanks
 
Thanks for your choosing and support us,Terry.Our unit is WIFI version not BT,you can monitor it everywhere.We have lots of great reputation about this one,you would like it.Thanks for your support again:)
 
Thanks for the great feedback everyone.
I just ordered the Inkbird unit.
It seems that it and the Anova are the 2 most popular brands on the forum.
As Sliding Billy mentioned, Ken is a brother and does a lot to support the forum so that made my decision a little easier.
Ordered a 12 qt hinged lid container to go with it.
Thinking of a chuckie for the inaugural run.

OK, Happy Ending.
I got a generic and have been really happy with it.
Just a unit. And I got a food grade bucket at Lowe's that I cut down for my needs.
After that I got balls for a top blanket.
I do Pork Loin and Salmon mostly.
Love the set it and forget it capability of Sous Vide.

(My wife still thinks I'm just boiling stuff. :rolleyes: )
 
It's here!
Gonna be Friday night before I can take it for a spin.
Instead of a chuck roast, I picked up some 1 1/2" bone in pork chops for the first go round.
I've downloaded the Joule ap and been watching Sous Vide everything vids on the utubes.
One issue and one question.
Issue is the Inkbird unit clamp doesn't open far enough to clear the lip on the container I bought.
Not a big deal, I'm a machinist and have a lot of tools! I can modify the container.
Question is, the Joule recipe reccomends a pre-sear.
Any issue doing this tomorrow night, vac packing and then cooking Friday?
 
It's here!
Gonna be Friday night before I can take it for a spin.
Instead of a chuck roast, I picked up some 1 1/2" bone in pork chops for the first go round.
I've downloaded the Joule ap and been watching Sous Vide everything vids on the utubes.
One issue and one question.
Issue is the Inkbird unit clamp doesn't open far enough to clear the lip on the container I bought.
Not a big deal, I'm a machinist and have a lot of tools! I can modify the container.
Question is, the Joule recipe reccomends a pre-sear.
Any issue doing this tomorrow night, vac packing and then cooking Friday?
I have never tried a pre sear
 
General rule of thumb is post sear where possible. You lose none of the juices in the beginning, the presentation is better and you can add tricks like butter or herb baste. Things that are fall apart tender after sous vide, like a roast, will benefit from pre-sear. That way they don't look awful when you place on the table and you still get some benefits from the maillard effect.

Of course all rules of thumb are meant to be broken and if someone figured out another way to make a great meal then do it!
 
First attempt a success!
Cooked them a touch hotter to make Mrs happy and they still came out moist and tender.
Only seasoned with s&p, pre and post seared in duck fat instead of butter since i had some on hand.
90 minutes @ 144*
I did screw up the post sear. Didn't towel the chops dry and had too much liquid in the CI skillet.
Went ahead and seasoned, seared and vac packed the chuck for Sunday.
I'm sold!
I did take a lot more pics, but they all look like the bottom of a coal mine at midnight.
 
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Way to go man! Sous vide is a lot of fun. Especially when it’s cold outside ;-)
 
Taking a little break from sweating copper for the basement bath rebuild, so I thought I'd share some of the things that went right and a couple that could have been better.
First, I hadn't learned how to program the unit beforehand so I was a little stressed just getting it started since I wanted supper at a reasonable hour.
Second, I could and should have had the chops vac packed and ready to go ahead of time.
Finally, the aforementioned post sear goof.

The good, chops were cooked to perfection.
Wife was very impressed with how tender and juicy they were.
She agreed that the next time they could be cooked slightly less.
I'm slowly getting her to realize a little pink is ok!

Thanks again for all the useful information, this will be a very handy tool in my arsenal.
 
Wait until you serve her chicken at 146 :-D Juicest most tender chicken she’ll ever eat
 
First attempt a success!
Cooked them a touch hotter to make Mrs happy and they still came out moist and tender.
Only seasoned with s&p, pre and post seared in duck fat instead of butter since i had some on hand.
90 minutes @ 144*
I did screw up the post sear. Didn't towel the chops dry and had too much liquid in the CI skillet.
Went ahead and seasoned, seared and vac packed the chuck for Sunday.
I'm sold!


Got to dry the meat before the sear is at least what I've found. Great looking! IT cooked temp is personal taste for sure! No way I would do a pre-sear. Just my .02.
 
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