Sous Vide Machine

aCooksConfession

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It works very well but obviously takes up a lot more space than a wand. Its a domestic sized bath but nevertheless its too big to fit in my tiny kitchen as a fixture. I keep it in the cellar in between uses. This may be why I don't use it enough! I can't compare it to the wand system, but I imagine its easier to keep it temperature. You simply set the required temperature, wait for it to reach that, put in the food and the timing and then forget about it until it pings.
It sounds like it has the same set up as a wand, does the temperature fluctuate mush on the bath? I've noticed with mine that it will by like two degrees. I also have the cheapest one Anova makes so that may be the problem.
 

Morning Glory

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It sounds like it has the same set up as a wand, does the temperature fluctuate mush on the bath? I've noticed with mine that it will by like two degrees. I also have the cheapest one Anova makes so that may be the problem.
I haven't noticed it fluctuate. It doesn't work like the wand - there is no wand! Its a tank which has heating elements built in. Its this one. At the time it cost £120.

48726
 

Shermie

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Some of the containers are almost as expensive as the machines themselves! But at home, just about any container or pot can be used. I thought about getting the immersion type mainly for steaks. :whistling:
 

caseydog

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Look into it! I really enjoy mine. I use to have the one that the Chef Steps team created Joule. Its kind of pricey compared to the Anova one I have
The only problem I have with the Joule is that you MUST control it with a smartphone app. The Anova can be set manually on the wand itself.

CD
 

caseydog

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Some of the containers are almost as expensive as the machines themselves! But at home, just about any container or pot can be used. I thought about getting the immersion type mainly for steaks. :whistling:
That is the biggest advantage to a wand. You have flexibility in the size of your bath container.

CD
 
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