Where is everyone buying their units?? Even if ordering online? Costs?
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Where is everyone buying their units?? Even if ordering online? Costs?
Bought mine direct from Anova online.
I use ziplocks but only because I am to cheap to buy a foodsaver, long term that's the goal as it would also be useful for making smoked jerky in large batches and storing it etc.
Online direct from Anova... their customer service has been stellar. Caveat is that they seem to go on sale frequently for $50 off, so I would hesitate to pay full price.Quote:
Originally posted by VWEvo
Where is everyone buying their units?? Even if ordering online? Costs?
Thanks. They will only go on sale once I order!!! ;)Quote:
Originally posted by Strider
Online direct from Anova... their customer service has been stellar. Caveat is that they seem to go on sale frequently for $50 off, so I would hesitate to pay full price.
Mine was a bit flaky at first, seems ok now. I generally don't bother though. I just set the temp and leave it, other than eggs, nothing I've cooked was time-critical.Quote:
Originally posted by streetdreams
Does anyone have issues conecting there Anova to your phone? i have yet to be able to get this to work. Otherwise this is an amazing way to cook.
Haven't tried remote via WiFi yet, may come in handy.
Foodsaver here. Used ziplocks once when my first foodsaver fried. they replaced it, but had a couple days without it. Definitely prefer foodsaver.Quote:
Originally posted by Strider
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Is everyone using foodsaver or Ziplocks?
Also if we buy big quantities, can vacuum seal into the freezer, ready to sous vide any time. Should keep longer without freezer burn than ziplocks too.
Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:
Temps are low, you arent baking stuff in the plastic. The bags wont leech anything all they are acting as is a barrier
A valid concern, most food-grade bags are free of many of the questionable chemicals. Some studies indicate some leeching of chemicals, but that's when using higher temps (microwaving etc.) Sous Vide is well below boiling usually 125-170 F.Quote:
Originally posted by JRSC00LUDE
Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:
Here is a good read:
http://www.yourdoctorsorders.com/201...-and-plastics/
Thanks!
I've tried the Ziplock sandwich bags and no name bags before and they all leak so I stick with the medium freezer Ziplock bags from Costco now.Quote:
Originally posted by Strider
Is everyone using foodsaver or Ziplocks?
Yeah, I had the same concerns too but after a bit of research online, most plastic bags you'd be using don't start to break down until you reach temperatures higher than where you'd be cooking anyways. Depending on what you're cooking, the water is just warm enough for you to put your hand in.Quote:
Originally posted by JRSC00LUDE
Something about cooking food inside plastic bags seems unhealthy to me (based on nothing/no research it just seems not right). :dunno:
It's also come in handy with some honey I had that completely crystalized up. Threw it in while I was cooking for about an hour at 150F and it liquified again.
I started off with ziplock freezer packs then ended up getting a foodsaver. Figured it would be good for when we buy meat in larger quantities.Quote:
Originally posted by Strider
Is everyone using foodsaver or Ziplocks?
Also picked up a couple of Rubbermaid commercial food storage boxes and lids. Took one of the lids and made a cutout for the Anova to minimize evaporation for when running longer times.
I've had a foodsaver before I had the Anova, so that's what I use primarily. For some applications (like those with lots of liquid), I use Ziplock large freezer bags - never had a leak so far.Quote:
Originally posted by D'z Nutz
I've tried the Ziplock sandwich bags and no name bags before and they all leak so I stick with the medium freezer Ziplock bags from Costco now.
Biggest PITA is for higher temp cooks like vegetables at 185°, the foodsaver bags puff up and float because the air inside expands.
I guess my question was phrased a bit awkwardly - meant to ask whether everybody is using Ziplock/Foodsaver, or if anyone has gone to a chamber sealer or some other solution (something that handles liquids / marinades better).
I use a combination of food saver and the zip locks that you can pump air out of depending what I'm doing. Will get a chamber sealer some day when I have more counter space. They seal much better than the Food Saver in every way. Not just for sous vide but for food preservation in the freezer as well.Quote:
Originally posted by Strider
I've had a foodsaver before I had the Anova, so that's what I use primarily. For some applications (like those with lots of liquid), I use Ziplock large freezer bags - never had a leak so far.
Biggest PITA is for higher temp cooks like vegetables at 185°, the foodsaver bags puff up and float because the air inside expands.
I guess my question was phrased a bit awkwardly - meant to ask whether everybody is using Ziplock/Foodsaver, or if anyone has gone to a chamber sealer or some other solution (something that handles liquids / marinades better).
I've seen some people clip the bags to a rib rack to keep them from floating up.
for those looking for containers, amazon has the rubbermaid 12qt on sale for $16.99 http://www.amazon.ca/gp/product/B000...sr_1_1&sr=8-1. I picked this up earlier this year when it was $22.99 and it's worked great compared to using a stock pot. Matching lid http://www.amazon.ca/gp/product/B000...ilpage_o03_s00
I bought this one and modified the lid to slide the anova in, its fantastic and very little heat loss or water loss.
http://www.amazon.ca/Coleman-Party-S...art+%28Blue%29
I'm using a 12 quart Cambro with a hole in the lid, pretty much the same as what lint posted.
This was right after I dremeled out the hole.
http://i.imgur.com/3dZnACq.jpg
22 Quart or bust!Quote:
Originally posted by lint
for those looking for containers, amazon has the rubbermaid 12qt on sale for $16.99 http://www.amazon.ca/gp/product/B000..._1&sr=8-1. I picked this up earlier this year when it was $22.99 and it's worked great compared to using a stock pot. Matching lid http://www.amazon.ca/gp/product/B000...ilpage_o03_s00
Thanks for the link, I picked up an 8 quart and lids as well.
I'm using a Cambro 4.75 gallon, which ends up being overkill about 30% of the time (especially with 9" high sides, the anova sits quite high, so the container has to be filled quite a bit). Thinking about picking up a 12 qt... you don't think the 8 qt is too tall/narrow?Quote:
Originally posted by blitz
22 Quart or bust!
Thanks for the link, I picked up an 8 quart and lids as well.
The 8 qt might be too small for general use, but for $13 I'll give it a try. If I didn't have the 22 qt one already I would have gone with the 12 qt for versatility.