On sale for $149.99
$50 manufacturer's savings** is valid 4/22/19 through 4/25/19. While supplies last. Limit 5 per member.
Shipping & Handling Included*
Features:
Includes Joule Sous Vide, ChefSteps Digital-Content Subscription
Big Clamp
Wi-Fi and Bluetooth Ready
1100 Watts
What's the subscription for exactly, or rather what does it do
The "ChefSteps Digital-Content Subscription" gives you full access to ChefSteps videos, recipes, and video-based "classes". It is not required for using a Joule, yet it is a pretty amazing freebie. The online access was ChefSteps first product, then when ChefSteps first launched Joule they gave away the membership with purchase.
I'm curious about the sous vide. Never had one. Any suggestions for a sous vide newb?
Getting a Joule is a great first immersion circulator for a SV newb. The Joule app provides cook times/temps based off a visual done-ness scale. It is a pretty slick device and for sure a preferred tool for the home SVer. For those that disagree - you are probs using something more commercial and have a need for that too!
I'm curious about the sous vide. Never had one. Any suggestions for a sous vide newb?
It allows for precise cooking. For example, you can cook a steak that will be medium rare edge to edge and juicy.
The main drawback is that you need to plan ahead while cooking. That steak will take an hour to cook (plus you will need to sear it afterward).
In addition to the circulator, you will probably need a cast iron pan to create a Maillard reaction on your meat. I would also recommend a vacuum sealer to seal your food (it is going under water; you can use the water displacement method with a ziplock, but after a while, it is easier just to vacuum seal it) and a high-intensity blowtorch (Bernzomatic TS8000) to char the outside of your food. I do all of my sous vide cooking in a cooler. For recipes and procedures, I recommend checking out Serious Eats: https://www.seriouseats.com/recipes/topics/method/sous-vide#techniques
For the price, I would go with the Anova unit. It is $50 cheaper and well built. https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4/ref=sr_1_3?crid=3A40D25G9SFMJ&keywords=anova+sous+vide&qid=1555990167&s=gateway&sprefix=anova%2Caps%2C174&sr=8-3
20 Comments
Your comment cannot be blank.
Sign up for a Slickdeals account to remove this ad.
I dont see coupon.
Sign up for a Slickdeals account to remove this ad.
The main drawback is that you need to plan ahead while cooking. That steak will take an hour to cook (plus you will need to sear it afterward).
In addition to the circulator, you will probably need a cast iron pan to create a Maillard reaction on your meat. I would also recommend a vacuum sealer to seal your food (it is going under water; you can use the water displacement method with a ziplock, but after a while, it is easier just to vacuum seal it) and a high-intensity blowtorch (Bernzomatic TS8000) to char the outside of your food. I do all of my sous vide cooking in a cooler. For recipes and procedures, I recommend checking out Serious Eats: https://www.seriouseats.com/recipes/topics/method/sous-vide#techniques
For the price, I would go with the Anova unit. It is $50 cheaper and well built. https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4/ref=sr_1_3?crid=3A40D25G9SFMJ&keywords=anova+sous+vide&qid=1555990167&s=gateway&sprefix=anova%2Caps%2C174&sr=8-3