Equipment Reviews: Sous Vide Machines
Sous vide cooking is easy, if you have the right immersion circulator. We compared the speed, accuracy, ease of use, and cooking results of several new models.
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Is anyone concerned about cooking in plastic? I am. I want to start making my own dog food, have been paying for a really expensive food that is sous vide prepared…dog has IBD/IBS… anyone have modifications for the plastic that works well?
I don't want to use apps because I don't use wifi.. Im data only in a remote area. I want the Yeti but I don't think it has celcius
Their fave, is a device that requires a device (not to mention possible updates), that renders total dependence on Breville's good nature down the road!
App devices are shite
Temperature range?
Who else is here after 3 levels of steak? Lmao
If anyone is researching these lately, the joule is by far the most frustrating to use. Only one user can be connected to Wi-Fi and it limits the features for Bluetooth only for the second user. There is also connection delays or times out.
I am very techy and love home automation but this is a huge miss. My $59.00 mono price unit has been flawless and it’s easy to use.
Keep it simple is the name of the game with cooking in my opinion.
I like most Breville products, but the original Anova is better and, all sous vide equipment gets stored in the container. Cabela's makes a great sealer.
I wonder If I can do that with a Hakko soldering iron and a aquarium pump … maybe even a used CPU All-in-one pump from a damaged device …
https://youtu.be/7IqZANVJfzU
I have 6 Westinghouse, and after seeing mine, every professional chef I have worked with has switched their kitchens to the Westinghouse.
Awesome video , I am a videographer 👍
I have that Instant Pot branded wand . I paid $40 at amazon 3 years ago. It's worked great for me. I use an old ice chest to save energy and keep the heat and steam in.
I'm watching this now (April '22) as my machine is starting to kick the bucket after many years and tons and tons of use. But for the record, I've owned the Anova literally since it came out. If this video ends without recommending the Anova, I'd be blown away. Very, very happy with my Anova.
Thank you! Very informative 👍👍👍
I wish new the longevity of the products, maybe 1-3 years later.
Maybe a Sammic immersion circulator might be better in the long run?
This review is just as terrible as the one from May 2020. No names, no costs, basically no side by side comparisons. As for the Joule, why should I need to pick up my cell phone to use this? In other words, I need an additional piece of equipment to operate a separate piece of equipment. No thank you, I don't want to go after my cell phone to use this.
Several issues with this video.
1. "Heat's up fast" – Start with hot water near the target temp. Why would you even think for starting with cold water?
2. That little wimpy clip that only opens about an inch. You will regret that when you want to do a 72 hr brisket in a sous vide cooler conversion and can't attach it.
3. Controls. Only an app? What a PITA ! Tried the app that works with mine once. Even worse than just an app is the push a button to go up or down 1 degree at a time. Steak at 120 degrees. Then chicken forty five MF#^!%$@E beeps later. Then 45 MF@!(!*$& beeps back down to steak temp again.
This is disappointing review. Good general overview — but I don't know which you tested. I don't know who has the best temperature range. And who the hell needs to have a device be controlled by an app?! Try that in the mountains where wifi is spotty. I want to know if temps can be adjusted in 1/2 degree increments or if you're locked into 5 degree increments.
Love your videos and have purchased many of your recommended products! I had a question; Have you done any videos testing the best heat diffuser for all types of stovetops yet?🤔
Inkbird is the best.
Excellent.
Excellent.
You're back!! I missed your reviews. They were always the best and why I love America's test kitchen.
The Best sous vide machine is Breville PolyScience HydroPro PLUS.
Go for gold…. period.
why do you need a app? set temp put food in come back when done.
I find ATK always goes for the most expensive product. Many of us can't afford $1000s of dollars in cooking equipment. Also they just test the product to their standards, not in real life everyday use. I have a slightly older Anova that is very accurate and has worked perfectly in every application I use in my kitchen. I appreciate there testing these products, but take every one with a grain of salt and weight how I'll be able to use it along with its initial cost.
I've been cooking sous vide for over 10 years and after using a rice cooker connected to a pid controller, multiple Anovas, and Joule I currently have and use 4 $25. Immersion circulators I got from Aldi. I have to wonder how often you use these devices if you think one with no display and a need to tie up your phone to cook is your first choice. I found them intolerable in my home and commercial kitchens.
This would have been a far superior video had they actually talked more about each separate model pros and cons. Thumbs down.
Thx
One thing I've learned the hard way is to NEVER buy any electronic device that will only work if you have an app. Apple store apps need to be recertified and a fee needs to be paid every year for them to remain in the Apple App Store. If the company who made the device goes out of business, or just doesn't feel like supporting discontinued models, you end up with a brick. It's happened to me several times now. I think I'm up to about $400 in electronic bricks now. My Anova can be controlled from the app or from the controls on the top. I'll still be using it long after other people find out that they can't even turn their unit on any more.
Pro tip fill up the water container with warm or hot water and not tap cold water and obviously takes less time to reach desired temperature
Joules rocks had mine for 5 yrs now it's amazing
Joule user since the beginning and I love it.
That is how I make my cheesecake! They come out tender, moist, and with a mouth feel unlike any other!
Can somebody Please help me? Which machine do I get where I can soft boiled eggs a hundred eggs at a time?
This is a weird one. The joule has been around since day one and you've never picked it. I guess the new ANOVA is not as good as the old one that used to be your pick. On yer advise I bought and am happy with my few years old ANOVA and don't think I could give up the display and easy touch controls. It is kinda bulky. Is mine more accurate than the new one? I'm wishing for some sort of a post mortem report on your old pick! Thanks!
I have two machines.
One is Joule and another that’s bigger and a lot more professional (which coincidentally you show at time mark 0:17 on the left. That is, assuming it’s the same one and not a look alike).
I almost always use Joule because the app is indeed very nice to use and you can control the whole thing while being outside hanging your clothes or in bed watching a movie.
Plus, the included recipes are great.
However!
Joule’s accuracy is leadered by 2°C increments while my professional machine has an accuracy of 0.1°C so in reality if accuracy is the number one factor there really is no competition at all between the two.
When it comes to steak, for instance, to be able to set the machine to 53.3°C as opposed to either 52°C or 54°C, makes all the difference in the world.
Keeping that in mind, I wouldn’t recommend Joule at all because why would you spend so much money when you can spend less and get a significantly more professional and accurate machine.
However, in reality I don’t need a 0.1°C accuracy 90% of the time so I usually use Joule.
The Joule can ONLY be controlled by a phone app. No manual controls. That's what turned me away. Also, looks like Chef Steps sold out to Brevill — I wondered who would make the big offer to Chef Steps.