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Anyone else on this yet? I got an Anova last week and am loving it. Much better then any other ghetto thing I have tried to use in the past the temperature holds so well it is amazing.

So far I have done:

72 hr brisket at 131.5 degrees
Flat Iron 1.5 hrs at 131.5 degrees
Carrots
Asparagus
Rhubarb


The 72 hour brisket took top prize so far. Best beef I have ever tasted hands down.

Yeah, I use my brew rig (electric, PID).

I've done corned beef numerous times, pork loin, rack of lamb, lamb shanks, steaks, maybe more. It's a fun way to cook and you can get some amazing results.

My favourite thing to mess with that's cheap is eggs. 64* is damn good! I also like butter poaching via sous vide, you use less butter, and don't burn it!


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Keggermeister wrote:My favourite thing to mess with that's cheap is eggs. 64* is damn good! I also like butter poaching via sous vide, you use less butter, and don't burn it!


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Geez man, not sure about that I kinda enjoy a good 62* egg

Sous vide is fun for sure. I don't like what it does to a steak on low n slo for many hours but a 60 or 90 minute is a different story. Akin to a reverse sear, personally I'd only take beef to about 120f f or 125f though. @julesfood on instagram does some wicked stuff @ 130 - 135f I think, but still. Caveman says 120f, mmm good.

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I picked up a sansaire back when the anova still cost way too much to ship to Canada and I'm pretty happy with it. I have since converted both my father (with a sansaire for christmas about a year and a half ago) and the girlfriend's father (with the new anova this christmas).

It's just so convenient... And you get to tell yourself it's cheap compared to other kitchen gadgets (about the cost of a decent microwave)... Until you decide you need a chamber vacuum sealer.