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Gourmia GSV138 1200w Sous Vide Immersion Circulator EXPIRED

$60
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Appliatech via Amazon has Gourmia Digital Sous Vide Machine Pod Immersion Circulators on sale with prices listed below. Shipping is free. Thanks iconian & supernoman
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  • Gourmia 1200w Sous Vide Immersion Circulator (2nd Gen, GSV140) $63.99

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Edited August 10, 2018 at 05:02 AM by
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So does sunlight, air, water. Just dont go outside, drink, or breath and you'll be fine.
13 Helpful?
yes! i used it for exactly this purpose the other day (the gsv-130 model). had it set for 108f and it was very relaxing



at the low prices these things have been recently? absolutely! unless you have a slow cooker that can cook consistently down to the degree at a precisely set temperature. don't think i've ever even seen a slow cooker with such functionality

considering the "low" setting on slow cookers is 175f+ and the temps we want to cook at are 120f-160f, it makes a pretty big difference



i picked one up on prime day for $50. wasn't sure how much i'd use it, if at all, but have been using it quite a bit.

perfectly cooked, juicy meat every single meal is not useless

steak more tender than peter luger is not useless

going forward in this household, most meals will be cooked in the instant pot pressure cooker when time is a factor or sous vide for perfectly cooked, 5-star restaurant quality fare
6 Helpful?
I personally use a vacuum sealer as it's much easier, but if you are using a zip lock bag and doing it properly you should have the same results.

Not sure what you mean by "it's working" but air should not be getting in your zip lock bag. Google "water displacement method sous vide" and you should see how to use a zip lock bag properly. Regardless, I'd still go the vacuum sealer route as it makes it much easier to prepare meals in advance and just throw it in the bath when you're ready.

T/U for the deal.
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#3
How many thinks the price might go lower on Black Friday?
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#4
Fantastic deal. I have this exact model and I also have an Anova 800w one. I use the Gourmia one 3-4 times per week. I definitely prefer it over the Anova. Gets the water up to temp pretty quick and will maintain that temp even when I put 12+ filet mignons in. The anova struggles a bit with more product that goes in the water bath.
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#5
Quote from eastcoastwester
:
Fantastic deal. I have this exact model and I also have an Anova 800w one. I use the Gourmia one 3-4 times per week. I definitely prefer it over the Anova. Gets the water up to temp pretty quick and will maintain that temp even when I put 12+ filet mignons in. The anova struggles a bit with more product that goes in the water bath.
Been using a friend's anova for the past month. After reading v your comment I'm tempted to buy the one in the OP. Question... Will I get better results if I use a vacuum sealer? Until now we have been using Ziploc bags and its working, even though it's not 100% air tight. Does it make a difference or not really?
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#6
Quote from 3xGoats
:
Been using a friend's anova for the past month. After reading v your comment I'm tempted to buy the one in the OP. Question... Will I get better results if I use a vacuum sealer? Until now we have been using Ziploc bags and its working, even though it's not 100% air tight. Does it make a difference or not really?
I personally use a vacuum sealer as it's much easier, but if you are using a zip lock bag and doing it properly you should have the same results.

Not sure what you mean by "it's working" but air should not be getting in your zip lock bag. Google "water displacement method sous vide" and you should see how to use a zip lock bag properly. Regardless, I'd still go the vacuum sealer route as it makes it much easier to prepare meals in advance and just throw it in the bath when you're ready.

T/U for the deal.
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#7
Quote from 3xGoats
:
Been using a friend's anova for the past month. After reading v your comment I'm tempted to buy the one in the OP. Question... Will I get better results if I use a vacuum sealer? Until now we have been using Ziploc bags and its working, even though it's not 100% air tight. Does it make a difference or not really?
I have not seen a difference. I actually I end up using ziplock bags more often than the vacuum sealer. I only pull out the vacuum sealer when I am prepping it for over a day in advance, on the weekend or a long cook, like over 12 hours.
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#8
Quote from yivek
:
I have not seen a difference. I actually I end up using ziplock bags more often than the vacuum sealer. I only pull out the vacuum sealer when I am prepping it for over a day in advance, on the weekend or a long cook, like over 12 hours.
I've had terrible luck with ziplock bags leaking so switched to vacuum and not one has!
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#9
Quote from eastcoastwester
:
Fantastic deal. I have this exact model and I also have an Anova 800w one. I use the Gourmia one 3-4 times per week. I definitely prefer it over the Anova. Gets the water up to temp pretty quick and will maintain that temp even when I put 12+ filet mignons in. The anova struggles a bit with more product that goes in the water bath.
I'd like to see pictures of 12 filet mignons
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08-10-2018 at 05:02 AM
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#11
Quote from 3xGoats
:
Been using a friend's anova for the past month. After reading v your comment I'm tempted to buy the one in the OP. Question... Will I get better results if I use a vacuum sealer? Until now we have been using Ziploc bags and its working, even though it's not 100% air tight. Does it make a difference or not really?
The cook should work the same if it's vacuumed or zip locked, but at higher temps the zip locks are known to separate. I still use zip-locks when I do veggies, as most vegetables will produce gas as they cook causing your vacuum sealed bags to poof up and not cook through. In those cases I usually clip the bag to the side of the container with either an open corner poking out of the water or the whole edge with a straw in the corner.

As for Anova cooking temp and speed to temp, I haven't noticed anything about mine. I don't have the Gourmia, but seeings the Anova is 800w and this one is 1200w it would make sense that the heating element would work better. I can say that I have switched to using a home-made container using a cheap Walmart 17qt cooler. All I did was clip the bracket to the side of the cooler, about in the middle, used a black marker to approximate the hole in the lid, then used a keyhole saw to notch out the space. This way the lid fully closes over the bracket with very little to no water loss from evaporation. With that setup I am easily able to do super-long cooks and not worry about temps or the water level getting too low. As an added bonus, I marked inside the cooler where the min and max water levels where so I didn't have to use the wand to fill it where it needed to go.
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#12
Quote from WIckedNews
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Plastic kills no?
So does sunlight, air, water. Just dont go outside, drink, or breath and you'll be fine.
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08-10-2018 at 05:51 AM
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#15
Quote from CodeChimp
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... I still use zip-locks when I do veggies, as most vegetables will produce gas as they cook causing your vacuum sealed bags to poof up and not cook through.
What veggies do you make? I'd like to make more sous vide veggies, but I've tried several and the only one that I like better in the sous vide is asparagus. Carrots, squash and other things I've tried have all turned out meh.
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