05-30-2015, 04:38 PM
I own this model (and the newest Anova model) and absolutely love them. I sous vide at least 1-2 times a week, and have found that it's a great way to cook meat and veggies. Last night I did a pork tenderloin, 2 hours in a 140deg bath, finished on the BBQ to get a nice crust. Last weekend I cooked a tri-tip @130 for 7 hours, finished in a cast iron pan. It was the best, most tender tri-tip I have ever cooked.
As MrNoBody says, you'll need some kind of vessel to cook in... a large stock pot works just fine. You'll also want a vacuum sealer but ziplocks work just fine as well. A BBQ or cast iron pan is also needed for finishing as the meat comes out of the sous vide looking anemic and without any kind of crusty goodness. You can use a blowtorch for finishing too.
I highly recommend sous vide if you're interested in cooking.
As MrNoBody says, you'll need some kind of vessel to cook in... a large stock pot works just fine. You'll also want a vacuum sealer but ziplocks work just fine as well. A BBQ or cast iron pan is also needed for finishing as the meat comes out of the sous vide looking anemic and without any kind of crusty goodness. You can use a blowtorch for finishing too.
I highly recommend sous vide if you're interested in cooking.