Anova Sous Vide

First, try tonight was a choice ribeye - well-marbled - I used a large pot and got the water to 145 then put my seasoned steak in a hefty bag and clipped it to the side of the pot. I cooked it at 145 for 1 hour for a medium steak then seared it at 400 in a skillet with some oil for 1 minute on each side for a gorgeous brown. The steak was plump and juicy and all the fat had melted into the steak, OMG it was so tender, juicy and purely delicious. Best steak ever. Easy to set but the Bluetooth would not stay connected from my kitchen into my den. Great easy to read app when it worked - up to 25 feet behind one wall. I am hooked. This tool is a keeper.

I bought several of these as Christmas gifts for young adults in the family. Then, after looking at some of the reviews online, decided to make containers for the water bath from coolers. We had been using the Cambro food storage containers and decided to try a cooler instead. We tried the 9 can size cooler but it seemed cramped, then opted for this flatter but wider 24 can party stacker by Coleman. It works like a charm! The flatter configuration is deep enough for the unit but also allows sufficient room for multiple cooking bags. Used a 2 3/8" hole saw to drill the top. The unit and the box it comes in also fits inside the closed cooler for gifting and storage. We have been sous vide cooking since before Anova came out with its first unit, and bought their first version when our unit broke. It is one of the tools we consistently use in the kitchen. Perfect lamb chops. cornish game hens, chicken, beef ribs (finished on the grill), brisket, fish... the list goes on and on. I particularly like that we can cook for large groups and have much of the work done before folks arrive so we can actually visit with our friends and family. You do not need to be a chef to use an Anova like a pro (although a vacuum sealer is helpful, it's not critical). The Anova units are well made and nicely designed. Very effective at maintaining a consistent temperature and evenly dispersing the water in the bath.

Works great! I've done a few experimental cooks and have been very happy. I use an ice chest rather than a pot for energy efficiency. I also made a floating cover to prevent evaporation. In the pictures, I'm cooking some 48-hour baby back ribs. The steaks were finished over a very hot charcoal fire for a nice sear.

Best Steak I Have Ever Made

I grill very good steak... or so I thought until I purchased this. A couple of hours in the hot water bath and a quick cast iron sear and you'll be having the most amazing steak you've ever eaten. The Bluetooth needs to keep re-connecting and takes about 10 seconds which is annoying - I just walk back to the kitchen which is not a big deal. The Bluetooth connectivity and the app could be a lot better which is why I am taking a star away. Technology aside, the actual product cooks food very well. I use a freezer zip-loc bag and it does the trick. Remember to have the butcher cut you a thicker slice 2-2.5".

There is nothing better in the world than a well-marbled, 2-inch cut, medium rare rib-eye grilled to perfection on my trusty Weber. As a new father, I found because of the prep and attention required, my love for grilling was put on the back burner. And rightfully so. I purchased the Anova sous vide in hopes I could just "set it and forget it" while I give my kiddo a bath, read some books, etc... I was skeptical, as grilling a medium-rare steak requires more finesse than just plopping some meat in some water for 1-4 hours (doesn't really matter). Also, cooking meat in water is essentially against everything I find good and holy. Anyway, I gave it a try, and it was easily one of the better steaks I have ever made which is saying something considering I seared it on a cast iron and not over an open flame, it was also not a rib-eye but a filet mignon... It was so tender and perfectly cooked. I was floored! I will say, if you're looking for fast and convenient, this is not for you. It's incredibly convenient, but it does take some time. You can walk away, however; even go grocery shopping, wash your car, etc... Also, you're going to need a hot flame or an incredibly hot cast iron to get a thick char without affecting the doneness of the meat. Trial and error I suppose. Anywho, super excited about this product! It makes something that takes years of practice look like child's play. Excellent product!

Learned about sous vide from my cousin who's been using the Anova 800 watt Bluetooth for 2 years. After multiple meals he prepared, he lent me this tool and I proceeded to cook a boneless leg of lamb, chuck boneless side ribs, both beef and bison back ribs, corned beef brisket, eggs Benedict- all came out excellent both in taste and texture. Usually, finish the meats on the grill. Makes cheap cuts taste like Prime grade. Operating tip: no need to buy special lid or Rubbermaid container. We use our stainless steel pasta pot and cover the top with plastic food wrap resulting in negligible water loss over a 2 day period. Anova recipes are a good guide but Smarteats is pretty decent too. I couldn't pass the opportunity to get one recently on a one day sale!!! Looks like our pricey slow cooker from Williams Sonoma will be growing cobwebs from now on. Although there are some review doubting Anova quality, am hoping this lasts for years. Will update should any failure occur. In the meantime am looking forward to cooking many more meats and eliminating the guesswork by using the sous vide method!!!

Never Mess Up Medium Rare Ever Again! LOVE IT!!!

I'm a total newbie when it comes to cooking pretty much everything. On a good day, I can grill a decent steak. On any day, I can make restaurant quality steaks with this Anova Sous Vide Cooker. It is so easy to use! The accompanying app is pretty much all you need for cooking. I bought this device solely for cooking steak. I like my steak medium rare and this comes out perfect every time. At first, I was using Ziploc bag then I saw a deal for a vacuum sealer and bought it through Amazon. Like many others have mentioned, you don't need a vacuum sealer for the sole purpose of Sous Vide cooking. But If you want to pack up a large quantity of meat/fish to put in the freezer, then it's a win-win. I like the vacuum seal bag because I don't have to clamp down the bag like with the Ziploc bag. With no air, the package just drops to the bottom of the pot. I've use this to cook steaks 3 times now and it comes out the same every time. Salt, pepper, and 129 F for 2 hours for perfect medium-rare steaks. Sear with a cast-iron skillet for about a minute on each side and it's ready to serve. The steaks are juicy and tender rivaling expensive steak house. If steak is your thing, don't hesitate and jump on this! If you find this review helpful, please click 'helpful' button at the end of this product review. Thanks!

I've been looking into Sous Vide cooking for over a year now reading reviews etc. I finally pulled the plug on this model and couldn't be happier with this purchase. We've used it everyday for over a month now. You name it we've cooked it (eggs, steak, pork roast, vegetables, fish, desert toppings.. and even used it to ripen fruit!) Not a single complaint. I won't bore you with descriptions of how the juicy or wonderful or delicious meals have been as its already been said dozens of times in these reviews. If you are considering this purchase, just be aware you can't use it to cook a meal in a hurry and you need to plan ahead. (Think of it like cooking with a crock pot... low temperature cooking over long periods of time ... slow and steady) . Early yesterday we decided to challenge this cooker with the tough meat challenge. As you may know, one of the claims of sous vide cooking is it can make the toughest cut of meat tender. So... we asked the butcher provide us with a cheap inexpensive cut of meat which was a chuck underblade steak (also sometimes called a bottom chuck steak)... these are cuts that all too often turn out really tough. Be aware that tough meats need to cook for a much longer period of time. Following the instructions for cooking a tough cut of beef to medium-rare... we cooked ours at 149 degrees for 19 hours ( recommended time is 16 to 24 hours) . The result ... was a delicious melt in your mouth delight, no knife needed, cut it with the side of a fork dinner. Really amazing. NOTE: You absolutely DO NOT .. I repeat you DO NOT need a vacuum sealer or Food Saver type of appliance to use this cooker! A zip lock bag works just as well. We have used both equally with the same great results. In regards to this cooker, the only advantage we found with the food saver was being able to bulk purchase meat/chicken. We put the meat into a food saver bags with our seasonings of choice, seal them up then throw them in the freezer.

Learned about sous vide from my cousin who's been using the Anova 800 watt Bluetooth for 2 years. After multiple meals he prepared, he lent me this tool and I proceeded to cook boneless leg of lamb, chuck boneless side ribs, both beef and bison back ribs, corned beef brisket, eggs Benedict- all came out excellent both in taste and texture. Usually finish the meats on the grill. Makes cheap cuts taste like Prime grade. Operating tip: no need to buy special lid or Rubbermaid container. We use our stainless steel pasta pot and cover the top with plastic food wrap resulting in negligible water loss over a 2 day period. Anova recipes are a good guide but Smart eats is pretty decent too. I couldn't pass the opportunity to get one recently on a one day Amazon sale!!! Looks like our pricey slow cooker from Williams Sonoma will be growing cobwebs from now on. Although their are some review doubting Anova quality, am hoping this lasts for years. Will update should any failure occur. In the meantime am looking forward to cooking many more meats and eliminating the guesswork by using the sous vide method!!!