1. Welcome to Tundras.com!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tundra discussion topics
    • Transfer over your build thread from a different forum to this one
    • Communicate privately with other Tundra owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

Sous Vide brand

Discussion in 'Food Talk' started by TaquitoBandito, Jan 18, 2021.

  1. Jan 18, 2021 at 4:57 PM
    #1
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    I'm thinking about buying a Sous Vide (mostly because I've been reading it's the best way to warm up bbq). Anything special I should be looking for? It's looks like Anova are the brand but I'm reading good things about Breville's version. Any recommendations?
     
  2. Jan 18, 2021 at 5:21 PM
    #2
    MS22

    MS22 New Member

    Joined:
    Aug 26, 2019
    Member:
    #35208
    Messages:
    609
    Gender:
    Male
    First Name:
    Mike
    Colorado
    Vehicle:
    02 Tundra 4x4
    TaquitoBandito[OP] likes this.
  3. Jan 18, 2021 at 5:25 PM
    #3
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,691
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    If you are just thawing or reheating food savered bags of BBQ....just boil them in the bag in a large lot

    Works great and is free.
     
    TaquitoBandito[OP] likes this.
  4. Jan 18, 2021 at 5:29 PM
    #4
    Navi

    Navi New Member

    Joined:
    Aug 24, 2018
    Member:
    #18533
    Messages:
    1,003
    Gender:
    Male
    Vehicle:
    2019 CrewMax Limited
    OP, are you just re-heating food or cooking too? like steak and whatnot?
     
    TaquitoBandito[OP] likes this.
  5. Jan 18, 2021 at 5:31 PM
    #5
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Initially it'll be to reheat but I'm sure I'll start cooking with it too. I would like to try out some steaks and stuff. So it'll be both.
     
  6. Jan 18, 2021 at 5:33 PM
    #6
    FrenchToasty

    FrenchToasty The Desert rat, 6 lug enthusiast

    Joined:
    Sep 15, 2019
    Member:
    #36156
    Messages:
    15,879
    First Name:
    Mo
    The SoAz
    Vehicle:
    2006 DC 4.88s Elocker and some other trippy stuff
    None
    Dude I’ve heard great things about doing steaks with them. Like stupid good and the perfect cook!
    As for brands I’m in the dark, that’s some next level stuff that I’m not ready for yet!
     
  7. Jan 18, 2021 at 5:43 PM
    #7
    Navi

    Navi New Member

    Joined:
    Aug 24, 2018
    Member:
    #18533
    Messages:
    1,003
    Gender:
    Male
    Vehicle:
    2019 CrewMax Limited
    if you're going to cook, i'd go with the Anova for sure. it's expensive but it works
     
    TaquitoBandito[OP] likes this.
  8. Jan 18, 2021 at 6:05 PM
    #8
    MS22

    MS22 New Member

    Joined:
    Aug 26, 2019
    Member:
    #35208
    Messages:
    609
    Gender:
    Male
    First Name:
    Mike
    Colorado
    Vehicle:
    02 Tundra 4x4
    If never used one I think you will love it doing any type of meat. Loved mine doing steak, set it at 134 degrees for a couple hours and sear it :drool:
     
  9. Jan 18, 2021 at 6:21 PM
    #9
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    I use Anova however my latest one is very high pitched and annoying. It gets the job done but if i had a do-over i’d get a joule or wancle. I sous vide 4-5 times per week if you have questions.
     
  10. Jan 18, 2021 at 6:35 PM
    #10
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    I went to the wancle website to read about them and found this page: http://www.wancle.net/about/

    The links don't work which isn't a big thing - it's the "52000 Condolences Messages" that has me a little leary.

    So do the Anova's tend to wear out? How often have you had to replace them. I do like that the Wancle is supposed to heat the water faster, but again, it's hard to get past their website.

    Screen Shot 2021-01-18 at 8.31.27 PM.png
     
  11. Jan 18, 2021 at 6:39 PM
    #11
    EAK

    EAK New Member

    Joined:
    Apr 27, 2019
    Member:
    #29740
    Messages:
    308
    Gender:
    Male
    KY
    Vehicle:
    ‘15 White 1794
    BAMuffler 8” SS Bilstein 6112/5160 Icon UCAs
    I bought a knock off from Monoprice for about $70. It has worked well. No Bluetooth monitoring but I’m fine with that. Anova is the name brand, has a lot of features, but pricey. Check out their free app for recipes.
     
  12. Jan 18, 2021 at 6:40 PM
    #12
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    my first anova lasted 2.5 years. Great machine but had a flaw with vent holes allowing steam in and overtime it just burned out. I used it at minimum 3 times per week for 2.5 years. Right now i have the new 1000 watt anova. Nothing bad to say except a high pitched whine. If your kitchen is near your living room, it may not work for you due to the noise. I have no qualms about heating speed. I believe my last one was 900 watts and it was fine too. I always start with hot tap water ~120 degrees, so it doesn't have far to heat in most circumstances
     
  13. Jan 18, 2021 at 7:33 PM
    #13
    Bakershack

    Bakershack Critical of Noncritical Thinkers

    Joined:
    May 20, 2020
    Member:
    #46846
    Messages:
    5,093
    Gender:
    Male
    First Name:
    Kelly
    Spanish Fort, AL
    Vehicle:
    2020 SSM 1794 4x4
    I got my wife an Anova for Christmas. We used it for the first time this past Friday night on some average grade steaks she got on sale. I don't know how long this thing will last but OH MY GOSH what it did to the steaks!!!! They were as tender as a fine filet! We held them at 130 for 2 hours and they practically melted in our mouths!
     
    MS22 and TaquitoBandito[OP] like this.
  14. Jan 18, 2021 at 7:41 PM
    #14
    cook2kill

    cook2kill PNW

    Joined:
    Jan 19, 2019
    Member:
    #24774
    Messages:
    266
    Gender:
    Male
    First Name:
    John
    Portland OR
    Vehicle:
    2018 CM
    PolySience makes the best.
    Joule is a great consumer option as well. Anova is loud. The app from Joule is a nice touch for beginners. It’s basically the traeger of immersion circulatory. Also pick up Under Pressure by Thomas Keller if you’re looking for some solid knowledge.
     
    MS22 and TaquitoBandito[OP] like this.
  15. Jan 18, 2021 at 7:55 PM
    #15
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Thanks - I think I'm going with the white polycarbonate Joule. Amazon has it on sale for $150. I can get a 4 year replacement warranty for $29. Those PolyScience are NICE but more than I want to spend right now.
     
  16. Jan 18, 2021 at 8:13 PM
    #16
    cforman61

    cforman61 Pupper

    Joined:
    Feb 18, 2019
    Member:
    #26301
    Messages:
    73
    Gender:
    Male
    First Name:
    Chuck
    Highlands Ranch, Colorado
    Vehicle:
    2019 Tundra SR5 TRD CrewMax
    I have the Joule brand and love it. After you get it go on Amazon and you can find all types of things to use with it. Best way I have found to cook unless I'm doing a crawfish boil or grilling.
     
    TaquitoBandito[OP] likes this.
  17. Jan 18, 2021 at 8:39 PM
    #17
    L_S_SHOE

    L_S_SHOE New Member

    Joined:
    Oct 18, 2020
    Member:
    #53748
    Messages:
    212
    SE Louisiana
    Vehicle:
    2021 MGM TRD Pro
    Had a ribeye recently that was sous vide and then finished in a skillet, just a couple of minutes on each side. Was unbelievably good.
     
    TaquitoBandito[OP] likes this.
  18. Jan 19, 2021 at 5:33 AM
    #18
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    I've experimented a lot, some of my favorites are:

    - Top Round/Eye of Round roast (Think $2 per lb generic tough as leather roast) marinated in steakhouse marinade and cooked 48hr at 135 degrees, chilled for 10 minutes in ice, and then roasted in the oven to finish.
    - Boneless, skin on chicken thighs cooked for 2 hours at 155 and then lightly floured, seasoned, and pan fried in a little oil to finish/crisp.
    - Prime rib, cooked 12 hours at 132, chilled in an ice bath, then roasted in the oven until desired crust is formed.
    - Pork tenderloins, cooked in bag with marinade for 12 hours at 145, roasted in oven to finish.
    - Beef Brisket, cooked at 132 for 48 hours, then smoked on my weber charcoal grill for 2 hours.
    - Whole Turkey, stuffed with onions, garlic, vegetables, bag filled with chicken broth and cooked for 12 hours at 150. Roasted in oven to finish.

    Tri Tip is also particularly good.
     
  19. Jan 19, 2021 at 5:38 AM
    #19
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,691
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    Does it change the texture at all, even if finished on grill or cast iron pan to crisp outside?

    I've heard it comes out kind of squishy or mushy (similar to how I find slow cooker meat).

    We have debated getting one for years.
     
    TaquitoBandito[OP] likes this.
  20. Jan 19, 2021 at 5:45 AM
    #20
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    Ultimately it depends on how long you cook it, as well as at what temp. The longer and hotter you cook it, the mushier it is. A ribeye cooked for 2 hours at 129-135 degrees and then seared, will be indistinguishable from a ribeye cooked conventionally, in terms of texture.

    It depends on how tender something is to start with. A filet mignon would probably be way too mushy at 12 hours, a cut like that doesnt really get better with Sous Vide, so I just do it normally. Whereas a tough as nails $2 per pound roast you can cook for 36 hours and it has a texture like a nice tender ribeye.
     
  21. Jan 19, 2021 at 5:49 AM
    #21
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,691
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    @Pine Tree State Thanks! I figured it didn't turn everything to mush and was still dependent on cut and cook time etc.
     
    TaquitoBandito[OP] likes this.
  22. Jan 19, 2021 at 5:53 AM
    #22
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    One thing I think people overlook is convenience. I Know I want a roast for dinner two days from now. I seal it in my vacuum sealer, throw it in the water, and now I know it will be ready two days from now, no matter if I have to work late, or come home early, or the wife wont be home at her normal time - doesnt matter, when we are ready, I just take it out and finish it under the broiler and its done and perfect.
     
    TaquitoBandito[OP] likes this.
  23. Jan 19, 2021 at 7:16 AM
    #23
    Danimal86

    Danimal86 Looks clean even when its dirty!

    Joined:
    Aug 29, 2017
    Member:
    #9321
    Messages:
    4,753
    Gender:
    Male
    First Name:
    Daniel
    Sacramento, CA
    Vehicle:
    2017 White Tundra SR5
    I've got an anova, my brother has a joule, i dont think you can go wrong with either one.

    Pro-tip, go heavy on your salt seasoning. I usually just hit it with a salt and pepper, and i watched a Bon Appetit youtube and their top chef did a lot of salt on the meat, then added a little salt before the sear, and topped it with a little salt while serving. I was a little skeptical, but i gave it a try and hot-damn...it was absolutely amazing. I used some 1.5" thick Ny Strips.
     
    TaquitoBandito[OP] likes this.
  24. Jan 19, 2021 at 12:56 PM
    #24
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Now you guys got me all excited! I've been down on steak lately because they haven't been as flavorful as I'd like coming off of the grill. I love filet mignons but not the price. This could be a game changer.
     
    BravoDeltaRomeo likes this.
  25. Jan 21, 2021 at 4:51 PM
    #25
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    I found a Sous Vide recipe for bone-in ribeye on Americas Test Kitchen and cooked it up today. It was great. The joule is super quiet - I did have some issues with getting the wifi set up but not sure if it was user error or not. Anyways, it was AMAZING. I should have bought one of these years ago. Thanks to everybody for your recommendations.
     
    MS22 likes this.
  26. Jan 21, 2021 at 5:21 PM
    #26
    mgxsequioa

    mgxsequioa New Member

    Joined:
    Nov 11, 2018
    Member:
    #21565
    Messages:
    294
    We use the Anova all the time to cook food or reheat. Cooking is either marinated chicken/flank steaks for fajitas or steaks. You can also make egg bites and yogurt. I cook large quantities of food on the smoker and then vacuum seal in the freezer. It makes meal prep much easier with the protein already cooked, just throw it in the bath at ten for ~an hour.
    I just got the newer 1000watt model for my parents and they love it. They are now only using the Sous vide and the Ninja foodie? Happy to share lessons learned here.
     
    TaquitoBandito[OP] likes this.
  27. Jan 21, 2021 at 5:29 PM
    #27
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    That would be much appreciated! Maybe we need to start up a new thread on Sous Vide cooking tips and tricks.
     
  28. Jan 21, 2021 at 5:39 PM
    #28
    zach_attack4

    zach_attack4 New Member

    Joined:
    Jul 8, 2019
    Member:
    #32974
    Messages:
    113
    Gender:
    Male
    First Name:
    Zach
    York, PA
    Vehicle:
    21 Army Green CM
    Sous Vide opens a whole world of possibilities with food. I have an Anova and it was a god send while I was working out of town for half of last year.
     
    TaquitoBandito[OP] and MS22 like this.
  29. Jan 21, 2021 at 6:18 PM
    #29
    Pine Tree State

    Pine Tree State New Member

    Joined:
    Dec 15, 2020
    Member:
    #56201
    Messages:
    191
    Gender:
    Male
    Vehicle:
    2021 SR5 TRD Sport CM
    IF you havent, get yourself a plastic tub with a matching lid made for your size machine. Eliminates much of the evaporation issues and retains the heat a bit better.
     
    TaquitoBandito[OP] likes this.
  30. Jan 21, 2021 at 6:31 PM
    #30
    TaquitoBandito

    TaquitoBandito [OP] SSEM #91, KitKat Aficionado, A Dancer for Money Exotic Dancer

    Joined:
    Sep 29, 2017
    Member:
    #9976
    Messages:
    7,723
    Gender:
    Male
    First Name:
    Joel (AKA Bif)
    Vehicle:
    2020 Army Green TRD Pro Crewmax
    Retrax Pro XR, Desert Eagle Plate, Seat Jackers, Kenwood DMX1037S
    Thanks, I ordered one when I bought it but it won't be here for a few weeks. It has a rack that goes in it too. I was pleasantly surprised at how well the Joule heated up the water and kept temperature. I put some plastic wrap over the top to help keep the heat in.
     
To Top