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You don't need a vacuum sealer, but it certainly helps. You can just use ziplocks and force the air out by dipping the bag in water and then sealing the ziplock.
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
I have it, this fine though cooked porked in it yesterday and pork looked awfully raw. Never have that issue in my ANOVA which I've been using for 5 years weekly. Turns out the temperature is off 5 degrees and I was already cooking at a low temp.
You can get by without a vacuum sealer, but it definitely helps. The vacuum sealer makes everything neater/cleaner. I imagine that a better seal also helps the water 'touch' whatever you're cooking. If you're cooking meat, some of the juices will come out, the meat will shrink, and you'll have a pocket of air/water where the meat used to be. This is somewhat minimized with a vacuum sealer.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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I have this. It's been great. Adjusting the temperature takes a bit longer than models which have a wheel, but that's not a huge deal. For this price it's a steal.
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from xemods
:
New to this. Do I need a vacuum sealer? Can I get by with ziplocks and air displacement?
You don't need a vacuum sealer, but it certainly helps. You can just use ziplocks and force the air out by dipping the bag in water and then sealing the ziplock.
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
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I just ordered this and it will be my first sous vide device. Are there any recommended containers with lids that people recommend?
I use mine all the time and I just use big stock pots. You can buy dedicated containers, but you don't really need them, and you also don't need a lid.
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I have it, this fine though cooked porked in it yesterday and pork looked awfully raw. Never have that issue in my ANOVA which I've been using for 5 years weekly. Turns out the temperature is off 5 degrees and I was already cooking at a low temp.
Our community has rated this post as helpful. If you agree, why not thank WarCow
Quote
from xemods
:
New to this. Do I need a vacuum sealer? Can I get by with ziplocks and air displacement?
You can get by without a vacuum sealer, but it definitely helps. The vacuum sealer makes everything neater/cleaner. I imagine that a better seal also helps the water 'touch' whatever you're cooking. If you're cooking meat, some of the juices will come out, the meat will shrink, and you'll have a pocket of air/water where the meat used to be. This is somewhat minimized with a vacuum sealer.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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Aug 19, 2022
Aug 19, 2022 9:36 PM
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Joined Aug 2007
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Great price. I love the magic of marketing. This was literally the functional mechanism of some of the first ever electric immersion percolator. You may or may not remember seeing your grandparent use one depending on your age, nationality,geographical location ,etc....
Slap a French name on it and it becomes "the future".
At this price though, I am tempted to try one out to understand the "hype" of it all.
Repped.
This incorporates the heating mechanism you.are talking about with rliable, high precision temperature control. That's where the magic is.
I own the 800w version. It is amazing for steaks, chicken, and roasts. I am picking up the 1100w at this price.
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from anni77777
:
Great price. I love the magic of marketing. This was literally the functional mechanism of some of the first ever electric immersion percolator. You may or may not remember seeing your grandparent use one depending on your age, nationality,geographical location ,etc....
Slap a French name on it and it becomes "the future".
At this price though, I am tempted to try one out to understand the "hype" of it all.
Repped.
Huh? A percolator is for making coffee and aside from having an immersed heating element, doesn't have much in common with sous vide. Sous vide requires extremely precise temperatures so these things had to be custom built using laboratory grade heating systems until about 10 years ago when the technology progressed enough to make them affordable for consumers. Unless your grandparents were chefs at a Michelin star restaurant, they were not using anything close to one of these.
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We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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Our community has rated this post as helpful. If you agree, why not thank ferkmeh
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank tadcrazio
Our community has rated this post as helpful. If you agree, why not thank WarCow
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
Slap a French name on it and it becomes "the future".
At this price though, I am tempted to try one out to understand the "hype" of it all.
Repped.
I own the 800w version. It is amazing for steaks, chicken, and roasts. I am picking up the 1100w at this price.
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank JohnS6586
Slap a French name on it and it becomes "the future".
At this price though, I am tempted to try one out to understand the "hype" of it all.
Repped.
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