I'm new with this, but not sure in I'm ready to commit buying full price. Is that a good deal? I

Cooking my cuts really well, but struggling to get a really crispy, seasoned sear like in all these pictures. Ventured up to 500F so far, both dry and with peanut oil. What seasonings coatings would you suggest on the pre-sear surface? And does anyone use a grill press plate, like when making a smashburger… thanks… btw, go Eagles

Wanted to try and get a perfect soft boiled egg for breakfast this morning, incredibly happy with the result.

Did them for 8 minutes at 90c, ice bath for 2 minutes or so afterwards to stop the cook and help peel.

My anova mini will allow me to set any temperature up to 194 degrees. After that, it says “there was trouble communicating with your anova. Please try again.” I’ve tried reinstalling the app, removing and reading the device, etc. any tips? It will adjust to any temp I want below 194.

I’ve always used it in the lower temp range for meat. This is for potatoes.

I recently purchased an Instapot Accuslim Sous Vide circulator. So far I've been using it with a 9 inch stock pot. My next step is to do some longer time cooks and so I wanted to have a lid to cut down on evaporation. I know you can buy lids on Amazon for about $10, but I figured I could 3D print one for about $2.

I did mine in PETG filament, which is good up to about 80C before it starts to soften. Should be good enough for low temperature, long cook time recipes. If I ever do anything hotter that needs a lid, I can re-print with ASA filament which is good to 100C.

If you want to print your own, you can download it here: Free STL download from my blog

Probably breaks the rules, but imma do it anyway... I've been interested in sous vide for a minute, and I have a little extra Amazon credit to spend on a small setup (after returning a duplicate Christmas item I received).

I'm in a really small apartment, so I probably can't buy a really huge vessel/pot. But what would be the minimum starting setup I could get for around $75?

I currently have no sous vide-specific cooking supplies. I'm particularly looking for a shortlist of items paired with recommendations... Not out of laziness, but to avoid any unnecessary pitfalls 😁

I've been using a family members sous vide setup, but they are going to be taking it to a new home. I'm looking to get my own set up, and most review sites I look at recommend the Joule Turbo. I'm planning on using a polycarb vessel to cook in, so the magnet on the Turbo will be of little use.

Also, any recommendations on vacuum sealers? I know about the ziplock in water trick, but I also want to seal up stuff for later use.

I'm looking to cook sirloin in my sous vide to the point where I can tear it apart with my hands. I am recreating this product: Kevin's Mongolian Beef

Its comes with sous vide sirloin, still in the sous vide packet. You tear it apart and sear it in some oil, then add the sauce. The meat is pretty soft with this tender texture. You can see a review by someone else here that shows what the meat actually looks like - not an appealing look but the end result is delicious both in flavor and texture.

I am very experienced with sous vide ribeyes and roasts, but I normally aim for medium-rare and use larger cuts. I plan to cook it in 1/2 pound portions, and then keep them in my fridge for a couple days. Just wondering if anyone has done this.

He has so many brining/curing videos, some turn out really bad but some really good. Someone who has good memory - which are the ones that Guga recommends?

As stated

All the frankencooler posts I read indicate that you need a 2 3/8” hole saw. The 3.0 1100 watt I bought looks bigger than that. I measured it to be 2.5” at a minimum.

My thinking was I’d get a 3” hole saw and then a silicon grommet that has about a 1/2” of coverage. And then just slide the Anova into that.

This isn’t really my thing so just kinda trying to figure it out. Thanks for any help.

I am tired of FoodSaver vacuum seals failing every few years.

Would you recommend the Anova or Nesco?

Also, Anova has their chamber vacuum on sale for $250, but the 12 x 8.6 x 3 in chamber size worries me. Could I even get a chuck roast in there?

TIA

My wife is wondering if there is a good BPA free reuseable bag that works well for sous vide instead of using the basic zip lock bags every time.

Came out better than expected