Anova Culinary Precision Cooker/Immersion Circulator

Guts

Guts

New member
Does anyone have one of these or something similar? If so do you like it? Another website that I visit has a thread going on this immersion cooker, and I must say it looks interesting.

Here's a link to see what I'm talking about, they also have larger units.

[ame]http://www.amazon.com/Anova-Culinary-Precision-Immersion-Circulator/dp/B00UKPBXM4%3FSubscriptionId%3DAKIAIPGB7CAXUKIFCPEA%26tag%3Dhowilosweiusi-20%26linkCode%3Dxm2%26camp%3D2025%26creative%3D165953%26creativeASIN%3DB00UKPBXM4[/ame]
 
no gottum'
no can figure why I should gottum'

commercial use - being able to offer long cook time items ala minute I understand.
but for home use seems like a lot of gear and trouble to substitute for a low oven and a thermometer....
 
I have the Sous Vide Supreme. I got it before the Anova came out. Same concept - the main difference is that mine is both the water bath and the controller in one unit - with the Anova you use your own vessel. I absolutely love it and use it at least a couple times a week.

I get the most use out of it on proteins. Fish is absolute perfection. A steak, no matter how thick or thin, can be the perfect color (temp) from edge to edge - no gray, tan, pale fading to rosy inside - just everything is perfectly rosy. I finish it with a hot sear in either a cast iron skillet, a hot grill, or even a blowtorch. The blowtorch in combo with the skillet is the best. Shrimp, lobster, hamburgers, pork tenderloins, duck confit, almost everything comes out great in the sous vide.

The one you are looking at was offered as a lightening deal at Amazon this morning (may still be). I grabbed one at $119, with free shipping. The downside to my big water oven is that I can't take it back and forth between the 2 states where I spend my time. The Anova will fit in my luggage. I, too, participate in other sites where there is more actual cooking discussion, and everyone seems to love the Anova. Kenji at Serious Eats swears by it.
 
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