Anova Sous Vide Immersion Circulator Cooker sold by Anova Culinary, LLC
Price: $204.99
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Product Feature
- 360� directional pump for maximum circulation
- Touch screen display with C & °F readouts
- User-adjustable temperature calibration
- All stainless steel (wetted parts)
- Easy disassembly for cleaning
Product Description
Great taste, every time. Using the same high-tech cooking method as the world's great restaurants, Anova's sous vide immersion circulator seals food in its own natural juices and cooks it to a laboratory-precise temperature. You'll cook foods to perfect doneness, consistently, just like a gourmet chef. Friends and family will rave over meats that melt in their mouths and vegetables that are bright, healthy, and delicious.Anova Sous Vide Immersion Circulator Cooker sold by Anova Culinary, LLC Review
Compared to the PolySsci Creative Chef the Anova gives you your best bang for your buck.I have both the PolySci Chef and the Anova.
I have had my Polysci Pro Chef for a while and just recently received the Avova.
I had only just recently discovered the Anova I had been wanting a second unit.
I really like my PolySci Chef it has a slightly higher rated heater and moves the water better bringing the water up to temp a little faster then the Anova but not that much. The PolySci Chef has no unnecessary bells or whistles just simple straight foreword controls 4 buttons a large vertical display so you can see it from a distance and do not have to put your face over the pot or tank to read it and no timer etc.
The Anova has some nice features an easily replaceable fuse a removable cord easy to remove lower cover making the occasional cleaning a lot easier. and it works just fine so for the price you cant beat it. The controls are a little more complicated but no advanced degree is required. I do prefer the straight forwardness of the PolySci Chef just turn on set temp what could be simpler no menus nothing to complicate things.
Cutting the Cambro Polycarb food box lid for the Anova was a lot easier then cutting the lid for the PolySci Chef. For the Anova I just used a 3-1/2" hole saw centered on ware the center of the main body sits in the tank and connected the widest part of the hole to the edge of the lid worked out perfectly.
Most of the time for 1 or 2 pouches I use a smaller volume stock pot and cover with plastic wrap or foil.
Each unit has its straights but when you factor in cost The Anova really can't be beat.
The more I do Sous Vide the more I like it. Less clean up reduced chance of cross contamination, portion control no babysitting just drop a pouch in the bath and give it enough time to heat completely through and then eat when ever you want. cooking Sous Vide does not have that small window in conventional cooking does when the food goes from under cooked to ready to over cooked in quick succession. With Sous Vide you can't over cook anything unless you incorrectly set the temp giving you a very large time window to eat on you schedule.
I just got a Bernzomatic TS-8000 propane torch it is regulated so it can be held at any angle when searing food has the highest rated heat output. I just started to use it to sear the meat to finish it when it comes out of the bath. So far I Have only used it a few times but with good results.
See my review of the PolySci Chef for the info I wrote on chamber vacuum sealers.
Sous Vide may take longer to cook but actually saves time preseason, package and freeze then in the morning take something out of the freezer let it defrost in the fridge after work turn on the bath when it comes to temp drop the pouch in and give it enough time to do its thing and then eat when ever you are ready less cleanup less time monitoring and baby sitting.
Most of the consumer Reviews tell that the "Anova Sous Vide Immersion Circulator Cooker sold by Anova Culinary, LLC" are high quality item. You can read each testimony from consumers to find out cons and pros from Anova Sous Vide Immersion Circulator Cooker sold by Anova Culinary, LLC ...
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