Beef cuts for sous vide are typically tough cuts of meat, such as chuck roast or beef brisket, that benefit from long, slow cooking. This cooking method allows the meat to retain its moisture and results in a more tender, flavorful finished product.
20 Best Beef Cuts For Sous Vide
1. Chomps Beef Italian Style Snack Sticks 24/Box (zho00481)
Extra mild, but packs mouthwatering Italian meatball flavor! & AIP Diet Compliant CLEAN SNACK
Each mini 0.5oz meat stick has 4g of protein, low sodium, low fat, low carb, sugar free & only 40 calories DIET APPROVED
Our beef is 100% Grass Fed & Finished, Certified Humane, and nitrate nitrite free
When it comes to healthy snacks, its hard to beat jerky – but only if its made right. Its important to remember that not all jerkies are made equal. There are plenty of popular brands out there that are loaded with questionable ingredients, many of which cancel out any nutritional benefits.
Each and every one of Chomps products are filled with more than most typical jerky sticks. Theyre also made with no added sugars and no gluten, making them perfect Paleo, Whole30 and Keto snacks. Our snack sticks have no MSG or nitrates, no fillers, no binders, and no added preservatives.
Additionally, our jerky sticks have less salt than most of those made by other commercial manufacturers. All of this means that our jerky is as natural as it gets! If youre looking for a delicious on-the-go snack thats packed with both protein and flavor, chomp into Chomps!.
EPIC Provisions Animal Fats are a surefire way to turn ordinary dishes into something extraordinary. Grass-fed beef tallow is a staple cooking oil that works high-heat magic in the pan and has been cherished by generations of cooks since way before the discovery of vegetable oils.
Use in place of butter to sear and fry all your favorite dishes from roasted sweet potatoes to golden crab cake to flakey biscuits that melt in your mouth. Another reason to push EPIC’s grass-fed beef tallow to the front burner? Its high concentration levels of Conjugated Linoleic Acid (CLA) may help prevent and fight cancer in humans, according to ongoing studies.
Animal cooking fats are an extension of EPIC’s Whole Animal Project, a commitment to honor each animal sourced by prioritizing maximum utilization. They set out to nourish others with a new type of snack bar that was rich in animal-based protein, always humane, and better for the land.
The name EPIC epitomizes their vision. After struggling with diet-related health challenges, Katie Forrest and Taylor Collins found the nutrients their active bodies needed by reintroducing animal protein.
They set out to nourish others with a new type of snack bar that was rich in animal-based protein, always humane, and better for the land. The name EPIC epitomizes their vision.
Love heat? Then this grass-fed, grass-finished beef stick is for you. The New Primal’s spicy variety is low in calories and sodium but high in protein and flavor with bits of real jalapeo in each bite.
With 6 grams of protein and just 90 calories, each stick will keep you and your taste buds satisfied all day long.
The MeatStick is the first wireless meat thermometer designed just for American barbecue. It can withstand the harshest cooking environments from smokers to grills, withstanding meat temperatures of up to 212F for 24+ hours to help you make the juiciest, smokiest brisket, all while keeping an eye on your smokers cooking temperature.
I’ve had my MeatStick thermometers since last summer. What I can tell you is that this thermometer is the last one I’ll ever use. I have gone through a lot of thermometers in the past. The wires that connect to the probes are an absolute pain in the ***! Oh and did I also mention the extremely short lifespan of most of these wired thermometers?! I have a bag full of thermometers I don’t use anymore, because they all broke, and quit working, and always at the wrong time.
I understand the MeatStick is a little expensive but compared to the money I’ve thrown away on the ones that don’t work anymore, the purchase price is a drop in the bucket. I do recommend getting the Wi-Fi Bridge for sure.
The original MeatStick’s keep track of the internal temperature as well as the ambient temperature. The new Mini MeatStick also keeps track of the internal temperature, but does not have an ambient temperature.
So if I’m doing a cook that requires two thermometers, the Original MeatStick goes in first because of the ambient temperature, then I add a New Mini just to make sure it’s the same internal temp throughout.
I’ve had some communication back and forth with The MeatStick’s service department, no big deal just some questions. They were so helpful. Making sure all of my questions were answered and that I’m very happy with my MeatStick.
If you’re looking for a thermometer, look no further than the MeatStick, you won’t be disappointed.
The concept of this probe system was exactly what I was looking for. The problem is the complexity to get it working. As a new owner I was expecting more product support since it’s anything but plug and play.
It took over an hour to get 4 probes connected and my meat on the smoker. Even after all that time I was not able to get the probes to run through the wifi setup. I could only get them to work via bluetooth.
That was the biggest disappointment after spending $500. Running a close second was the ambient temperature readings. I was really excited to be able to capture the ambient temps from all areas inside the smoker.
However the readings were no where close to the actual temperatures. running 50+ degrees low. Definitely not something that I would trust. I’m going to give it a couple more tries with future cooks and hopefully will figure out the trick to get them to connect to the wifi bridge instead of just bluetooth so I can monitor my smoker from afar but right now I’m less than impressed by this product given the amount of money invested.
I was hopeful it would blow away my FireBoard system as I was really looking forward to a truly wireless option.
I’ve been using The MeatStick for about two years now and I love it. It is my go to meat probe whether I’m at home smoking a chicken for the family or out at the beach grilling up a tri-tip for friends.
Their was a small learning curve when I first got the MeatStick but soon after I just loved the ease of use. I had a hiccup with one probe and was assisted quickly with a replacement after some troubleshooting tech support, a few pics to customer services, I was sent a replacement probe and I was back in business.
I currently own 4 probes which includes the two of the 2020 red version, a mini and the new grey version MeatStick. I must say, I use the mini the most now, but the others are perfect for my smoking needs because of the ambient temp, which alerted me when my pellet grill flamed out and when my barrel smoker needed a little more fuel.
I strongly recommend this product, due to its performance and I had a great experience with their customer service. For all of you that need to step away to run an errand, the wifi extender is awesome! I was miles away at target running an errand and I knew where my temps where at, so cool! Happy grilling all!.
The MeatStick Mini is designed for the everyday cook. At 5. 5 mm thick and 9. 5 cm long, it will help you cook the juiciest steak, chicken, fish, turkey and any other meat you can imagine. With its magnetic backing, stick the MeatStick Mini anywhere in your kitchen for easy access.
This is an expensive little device, and it’s not for everybody, so I’ll try to help you decide whether you want or need it in this review. Here’s a little background about me: I’m in my mid to late 30s, and I’ve been cooking in a variety of ways for the last 20+ years.
I got interested in cooking in my teens, and I’ve learned a lot since then. That said, I’m no professional, just a considerably above average home chef. I also love all different types of meat, from red meats (beef and lamb mostly) and pork to poultry and fish/seafood.
In my years of cooking, I went from getting down the basics to trying to fine-tune my craft and just get as good as possible at the things I’d already learned rather than trying to add many new tricks to my repertoire.
One of the ways, I feel that it’s possible to greatly fine tune your cooking is to get the temps/doneness of different things just right. To a point, I feel comfortable cooking different pieces of red meat to the right doneness without a thermometer (the touch test is pretty accurate most of the time), and in general I have enough experience with my different devices to know when a hunk of chicken is done but still moist in the air fryer.
But a thermometer like this can offer an extra level of precision, especially when roasting larger (but perhaps not humongous) items. So, this thing sets up with an app on the phone. The range of the thermometer itself is fairly limited, but if you leave its little thermometer holder nearby, it extends the range significantly.
There are some potential concerns with the app, such as location tracking, so if that bothers you, you may want to steer clear. The app is pretty convenient, though, as it warns you immediately when the meat you’re cooking reaches the desired temp.
The size of the thermometer is good for most food types. If you have a massive turkey or rib roast, you may not get quite the depth you want, so it would make sense to set the desired temp slightly higher than you want the internal temp at the deepest point in the meat, but for most types of steak or hunks of chicken, it could work.
For smaller items, it works fairly well, but you should be aware that for it to function correctly, the entire metal part should be inserted into the meat. I love cooking lamb **** chops, and I’ve struggled to get the metal fully inserted as you can see in the attached images.
Once I figured out an angle that was about right, it worked out, but I couldn’t really get it inserted to hit the furthest point inside, closest to the bone. For medium pieces of meat, it’s fine, and if you’re cooking multiple, you can come up with roughly uniform results if the pieces are similarly thick or you adjust timing for thickness differences.
Ultimately, if you’re doing a pretty good job getting food cooked to the right temps already with either nothing or a non leave-in meat thermometer, you probably don’t need this, but just because you don’t need it doesn’t mean you shouldn’t have it.
It might be an extra level of convenience and precision that you’ll appreciate, even if it’s not a total game changer, which is how I’d describe it for myself. If you love cooking but you struggle to get temps right, it could be a game changer.
I did have to wait until ‘grilling season’ (in other words, being warm enough to sit outside with a beer and watch the meat cook). so it took a little longer than expected to get these on the grill. My first test was a 4lb tri-tip, which is a cut that I’ve smoked on my Texas-style offset smoker many times and am quite familiar with.
My prior setup was a two-probe one, with one in the meat and one clamped in the smoker just above it. I really liked the concept of having a wireless setup with a single probe capable of measuring both ambient and internal temperature.
It’s just a good design – you get to know the temp right next to the item you’re cooking, so if you have a setup that’s notorious for temp variance like an oil-barrel offset system you’re feeding with seasoned wood, you’ve got some good data to work with.
I started off with the combo probe in the thick/wide end of the tri-tip. The instructions state to insert the probe all the way up to the hilt to get the most accurate readings, which I did. This ran me into my only real issue with this setup, and that was that the ambient temperature was only available on the long probe, which was too long to be placed in the center of my cut without sticking out.
I ended up sticking both long and short probes in so I could have both ambient readings and a reading at the perfect place within the meat. I also set up the app with the “X” base as an extender. This is absolutely great.
I had reception throughout my house, through walls, without a problem at all. The app stays running in the background and keeps a silent notification running so you can access temp readings very easily, and it alarms you when you’re close to your set temp so you have time to get back to your grill and check over things.
All in all, I had a perfectly cooked tri-tip with a lot less guesswork than I normally have. The closer monitoring of interior temperatures was very helpful here, especially due to the natural variations when using split hardwood.
The only thing that would have made the process easier was if there was an outside temp sensor on the Mini probe, because I got a lot of false ‘done’ messages from the big one due to placement. I’d see the Mini being the more useful size, especially for things like tri-tip, chicken, small turkeys, and fish, with the regular size being good for brisket and larger birds.
I really look forward to smoking a brisket with these. I’ll put the short probe in the point and the long one in the flat I think. In summary, these will make a great gift for any backyard barbecuer in your life.
They’re well made, really easy to clean, and long-lasting. Add an external temp sensor to the MiniX and you’ve got a solid 5 stars, all day long. I hope you find this review helpful – if so please let me know!.
We live in the SE and BBQ year round and I recently got the chance to try out the Meat Stick. We use a smoker for BBQ’ing/smoking ribs, brisket, Pork butts and turkey. I’ve tried 4 different remote thermometers with varying degrees of success and frustration.
Most were too confusing to set up or were so inaccurate as to be useless. My initial MeatStick experience: Following the Apps instructions set up was a breeze, taking only a few minutes to finish. I used the Mini on Baby Back ribs and during cooking, compared the App’s temp readouts with that of a ThermaPen instant read thermometer, the temps matched exactly.
Using only the charger and not the Bridge/extender it never lost the WiFi signal. Pork ribs were not listed in the App menu so I chose the Pork **** setting and upped the temp range to the max of 185.
Ribs are best when cooked to 190 and when the internal temp reached 180 the App sent a warning message to remove the Mini as it was close to its max temp of 185! Ribs turned out fine but I should have used the larger/longer MeatStick that has a max temp of 212.
Lesson learned; for meat that must be cooked to 190-200 range [Ribs, Butts, Shoulders and Brisket] use the standard MeatStick and not the mini! Included with the MeatStick in an awesome well designed zippered case that has room for extra probes/sticks, batteries etc.
plus a foam insert with cutouts that fit each piece [probe, charger, bridge] so they’re protected when not in use. Final thoughts: Is it accurate – Yes Is it easy to set up and use – Yes Does it maintain WIFI signal – Sure does Does it remember previous settings/recipes – Yes Is it easy to clean – Yes Should you try it – Definitely Of all the remote thermometers I’ve tried over the years, the MeatStick is hands down the winner in both accuracy and ease of setup and use I’ve found.
The award winning MeatStick X can withstand the harshest cooking environments, withstanding meat temperatures of up to 212°F for 24+ hours to help you make the juiciest, smokiest brisket, all while keeping an eye on your smoker’s cooking temperature.
The X charger allows you to keep on an eye on your meat from up to 260 feet away.
With black pepper, onion, and other spices added to our Chain Reaction formula, our Cattle Drive seasoning (4. 3 oz. ) enhances and brings out the natural flavors of beef. This blend is made with all-natural ingredients, a low salt formulation and a light touch of sugar that helps form a bark that clings to and caramelizes as the beef cooks.
Cattle Drive was originally designed for smoked beef brisket and charbroiled steaks. This seasoning is also great on tri-tip, beef ribs, and burgers with blue cheese! Whether your beef is smoked, grilled, sous vide and seared, baked, or roasted, Cattle Drive is a great flavor addition.
I ordered after seeing the business owners on a QVC spotlight. I decided to go with Chain Reaction because it was described as a more general spice for all uses. We made some bacon in the air fryer and added this seasoning with cracked black pepper.
After removing the bacon from the fryer we added a little maple syrup and a bit more of the chain reaction space. WOW!! The spice is subtle and smoky and just incredible. I have it sitting on my stove so I can try it on everything.
I think this would be particularly great on eggs, in a pasta or potato salad, etc. I plan to try it on everything including chicken, turkey and pork. If you buy it, you will not be disappointed.
I first purchased three types of spice from Casa M on some type of Deals promotion on a morning show. I have cooked a lot during the pandemic, and was looking for something new to jazz up the menu. This fit the bill perfectly.
I enjoy having to shake just one or two blends on an item and then let it cook. I especially like the versatility of the spices because l use them on veggies as well as meat and fish. My one complaint would be that I wish all the spices came in a glass air tight container like the fish seasoning.
Love all the Casa Spices. They give your meat great tasting flavor without all that salt. It allows you to add as much flavor to your meat and then you can add salt to taste. The food industry adds way too much salt to food so I love that you can control the amount of salt while adding tons of flavor to your meat.
Will be purchasing more when my inventory runs low. Keep making these seasonings.
When it comes to healthy snacks, its hard to beat jerky – but only if its made right. Its important to remember that not all jerkies are made equal. There are plenty of popular brands out there that are loaded with questionable ingredients, many of which cancel out any nutritional benefits.
Each and every one of Chomps products are filled with 9g of protein, more than most typical jerky sticks. Theyre also made with no added sugars and no gluten, making them perfect Paleo, Whole30 and Keto snacks.
Our snack sticks have no MSG or nitrates, no fillers, no binders, and no added preservatives. Additionally, our jerky sticks have less salt than most of those made by other commercial manufacturers. All of this means that our jerky is as natural as it gets! If youre looking for a delicious on-the-go snack thats packed with both protein and flavor, chomp into Chomps!.
US inspected and passed by Department of Agriculture. American Culinary ChefsBest 2009 Chefs Best Award for best taste. The ChefsBest Award for Best Taste is awarded to the brand rated highest overall among leading brands by independent professional chefs.
No need to refrigerate. Just slice and serve! Johnsonville Summer Sausage is perfect for eating all on its own, and you can enjoy it lots of other different ways – sliced on a cracker with cheese, in salads, on sandwiches, or as a zesty pizza topping!.
Cook food to perfection using the Strata home sous vide precision cooker! sous vide cooking is one of the hottest new trends in food preparation. Food is sealed into a plastic bag, which is then placed in a Bath of water, which is then heated and circulated by the cooker.
The result is food that is juicier and more tender, with all the nutrients, which are often lost from ordinary cooking methods. The LED screen makes it easy to set the cooking temperature and time so you can cook your favorite foods to perfection!.
I’ve got 1100 watts one and am very happy with it. Most of the home immersion cookers are 800W, but much pricier like double at least. Smaller containers would compensate 300 watts discrepancy. Pros: Price -You can’t top $49 Easy to operate -It doesn’t have bells and whistles like Bluetooth or pre programming – just time and temperature.
Personally I’d rather look up needed temperature on the web than deal with all those scrolling through options, installation, and syncing, and pairing which never work properly because let’s face it the calculators probably have more powerful processor than most home use SousVide immersion cookers.
Flexible -The clip is flexible, so I can attach it to any pot with enough depth. No special container needed. Easy to clean -It takes a couple of twists to take a part. Good quality -Pretty much like all home versions temperature varies about 2F Give or take.
-Relatively sturdy structure Cons: -I’m not crazy about design. It’s pretty basic and a bit bulky like most of them with very rare exceptions. I’m obsessively design conscious though. -Almost no instructions on how to use -no recipes.
So you’d have to look them up on YouTube – there are enough for a three 1,000 page volume cookbook 🙂 Bottom line I strongly recommend it especially if it’s the first experience.
We have previously used a thermostatically controlled switch to turn the power to a slow cooker off and on to do our sous vide. That works well, even though there’s no pump to move the water, but we wanted a bigger capacity than the 2.
5 gallons our slow cooker provided, so we bought this Strata unit from Monoprice. I used it to sous vide two 6 3/4 lb pork shoulders at 167 deg. F at the same time for 20 hours to bring them to fork shredding tenderness.
Yes, I know that seems like a long time at a high temperature for sous vide, but that’s what it takes to convert all the collagen to fat. Try it. You’ll like it. I did it in an orange 5 gallon plastic bucket from the DIY home store insulated on the outside with two layers of bubble wrap.
That’s bigger than the recommended maximum water bath size of 4 gallons, but with the insulation the Strata held the temperature fine. The timer worked perfectly, starting the countdown only after the water reached full temperature.
You should download the User’s Manual and read it through before ordering the unit — it’s not very long and it will answer most of your questions. Ours came set for Centigrade and I had to read the fine manual to learn how to change in to Fahrenheit.
You will need to select your water bath container carefully for two reasons. First, the Strata unit is fairly large. The pump/heating unit goes down 7″ below the edge of the container where the clamp holds it.
The biggest pot in our kitchen is just 8 1/2 ” deep! I suspect that the Strata almost touches the bottom of the pot shown in the slick picture on the web site. Second, the minimum and maximum water bath sizes are more constraining than you might think.
The minimum is pretty large but the maximum may not be large enough for your task. I used a baking/cooling rack to keep the plastic-bagged pork shoulders away from the unit but that left barely enough room for water to circulate.
Of course, the heating coil is completely enclosed and separated from the enclosure by the moving water around it, so my concern was probably unnecessary. I like the unit, and I recommend it to you, but I can’t tell you how long it will last because We’ve only had it a few months and only used it once.
The price is very reasonable, so even if it only lasts a couple of years, it’s a good value.
I’ve used this at least 10 times now, I’ve only cooked steaks (134F) and sausages (145F) but so far, so good. Temp seem to stay in spec,+-1 degree. The setup / programming of the time and temp is not really explained, so here’s a tip, after setting the value with the rotating knob, just let it sit for a few seconds (5?) till your setting takes effect, IE.
don’t press any other buttons till your value takes effect, or you mess it up and end up in an endless loop. HINT: For a water bath/container I had an old 48 Qt. cooler. I carved a hole on the top to receive the stick, but after filling it up with water it weigh a ton, so I got an Igloo Cube, 12 Qt cooler, for 8 bucks at CVS, good enough for 1 or 2 people.
I’ll use the larger one if I cook for a larger group. Another option maybe to use a cheap disposable styrofoam beer cooler if your just starting out. The water circulation can be changed by removing and re-positioning the small clear plastic end cap on the bottom of the stick.
HINT: For a great sear. A searzall will run you about $70-80, just for the head, the complete kit for hundreds of $$$. For a cheaper solution, I use a Harbor Freight weed burner, cost $27. The manual for it says it can do up to 500,000 BTU, great for turning the sear on you steak into a coal black crust, which is how I like it.
on a med. rear steak. Take about 30 seconds per a side. The only downside I see is that the stick holder doesn’t have enough/any adjustment in the vertical direction, but from what I can see all/most of them suffer from this design flaw.
Another nit picking comment, the water level on the stick is hard to see, so I just used a sharpie to mark the out side of the stick(both Min and Max) and marked the water level on the inside of the cooler as well.
HINT. I use hot water from the sink to fill the cooler. since my tap’s hot water temp is a little over 124 degrees This greatly reduces the time it take to get the bath up to temp instead of filling it with cool tap water and letting the stick bring the bath up to temp.
And since I use the small Igloo Cube I just throw out the old water and fill it up with hot water on the next meal, as needed, and not feel bad about the water usage, I use the old water to water my plants.
I Hope this thing last for a few decades, only time will tell. I would recommend this to anyone wanting to try this style of cooking.
The Sansaire offers incredible precision the benefits of slow cookers, but without dried out, overcooked proteins. It’s used in some of the world’s best restaurants. Professional chefs rely on sous vide for precise, predictable results.
Turn any pot or container into a sous-vide water bath with this groundbreaking immersion circulator. An ingenious gadget that will change the way you approach cooking, the Sansaire circulator packs professional-grade performance and quality into a wallet-friendly package.
To experience this cooking breakthrough, simply clip the circulator to the side of any pot, set your cooking temperature with the easy-to-use, intuitive controls and let the circulator do the work of cooking your meal.
The LED screen displays the temperature setting in bright, easy-to-read numbers, while the innovative thermometer and microprocessor system holds the water to within 0. 1°C of the desired temperature.
Sansaire offers incredible control and precision across a wide range of dishes, including soft-boiled eggs, meltingly tender steaks, perfect chicken breasts, moist, flavorful salmon fillets and more.
I have been invited to write a review, but I have only tried it so far with a rib steak, eggs, a corned beef brisket, and a salmon filet. With that caveat here are my comments: The steak was cooked for about an hour at 123(f) then finished on a gas grill.
The result was a very uniform appearing medium-rare. When it actually came to eating the steak however, I can’t say it impressed me as being superior to a steak cooked entirely on the grill. The brisket was cooked for 24 hours at 172, and came out tender-moist.
I have read that longer times and lower temperatures will yield an almost fall apart finish. I was happy with the result I got, but again it was not obviously better than more conventional methods. So far I have not been happy with my limited experience trying to achieve a soft cooked egg.
I have tried various times and temperatures and end up with either whites too runny or yolks to hard. Some reading on the subject suggests that a two step method that sets the white and then a lower temperature to finish the yolk may produce a better result, but I haven’t tried it yet.
The salmon, (if I remember) was cooked at 125(f) for an hour and then seared briefly on a very hot, lightly oiled pan. It was perfectly cooked, not over done (which is easy to do with fish) but not underdone.
The cooking times and temperatures are based on memory here, so they may be off, The ones actually used so far are based on the instructions sent with the Sansaire. The Sansaire does what it says it will do.
It seems to be will made, It is simple to use. One thing that would have been helpful would have been a recipe book. A cooking guide is included, but it provides only some very basic information as to a few items.
Rated on the basis of performing as represented, I think a five would not be out of order. I don’t know if this is fair or not, but I rated it a four instead, because I am not convinced that it produces better results than a competent cook can achieve using conventional methods.
That said, it did make easy work of getting the Salmon just right. I am going to continue to experiment with it, and maybe over time I will become more enthusiastic.
I just got one of these amazing little suckers and couldn’t wait to try it out. I’m a total novice to sous vide cooking and have always been waaaaaay too lazy to try any of the complicated (and expensive) methods available on the market up until now, despite being very interested in the results.
So as a first toe in the water (see what I did there?) I tried the manufacturer recommended 65 C “”perfect”” egg as my first sous vide cooking experience, and holy crow, what a revelation. The process couldn’t have been easier, I didn’t even need a sealed bag for this one, and the results were pretty much amazing.
The machine warmed up to temperature very quickly and I placed the egg in and set a timer for 45 minutes. While I wouldn’t quite go as far as “”whisper quiet”” the gentle gurgling certainly didn’t bother me at all.
Exactly 45 minutes later I took the egg out of the bath, ran it under cool water for a second and cracked it over my beautiful piece of buttered rosemary toast where it plopped out of the shell, perfectly intact and perfectly poached, wobbling gently as it settled.
Velvety and buttery in the yolk and just slightly set in the white. SO delicious. I’m hooked. can’t wait to try out some steaks this weekend. And then. on to brisket. 72 hours? Should be a piece of cake.
This is my second sous-vide immersion cooker. The first one was a Gourmia that became erratic in that sometimes it would work correctly and sometimes it would not. I’ll spare the details, but being an EE, I made a hard run at fixing it, but still do not trust it.
This Sansair is physically about 30% larger in all dimensions, and really puts out the heat and stirs the pot. In other words, more of an industrial strength version of the Gourmia. I don’t have a lot of miles on it, just two 5 hour cooking sessions, but so far so good.
SEAL THE DEAL: Vacuum sealing is hands down the best way to ensure no air enters your bag during a sous vide cook – ensuring your food will stay fully submerged while cooking, and seal in maximum flavor.
Additionally, the ability to seal, freeze, and store food for later makes prepping your meals in advance a breeze (Voltage: 110). WHAT TO COOK: Sous vide cooking s the perfect level of doneness for nearly any food of your choosing.
Chicken, fish, vegetables, eggs, beef, lamb, pork and more are all ideal candidates for sous vide circulation. The ability to lock in flavor and moisture during the cooking process results in texture and taste that is second to none.
POWER AT THE PUSH OF A BUTTON: The all-new Anova Precision Vacuum Sealer accessory is the perfect companion to our best selling line of Anova Precision Cookers, or any other sous vide circulator, making it easy to achieve restaurant-quality cooking results at home with the push of a button.
The Anova vacuum sealer is reliable, compact, and simple to use compared to most other vacuum sealers on the market. EASY TO USE: Simply put your food of choice into an Anova pre-cut or rolled vacuum sealer bag, season as desired, insert opened end of bag to Anova Precision Vacuum Sealer, then remove air and seal the bag with the press of a single button.
Separate air pulse and seal functions are also included for your convenience. CUSTOMER PROMISE: Designed in San Francisco, CA with a 5 year. Anova delivers thousands of sous vide recipes for free in the Anova App, created for cooks of every skill level by award-winning chefs and home cooks alike.
The numbers speak for themselves – with over 60 million units sold to date and half a million #Anovafoodnerds worldwide, you could say people love cooking with Anova. The Anova Precision Vacuum Sealer ensures your sous vide food will attain perfect results time after time by sealing in flavor and cooking your food evenly from edge to edge.
There are cheaper sealers out there, but they have mixed reviews. The cheaper sealers on Amazon may have 5 star reviews but if you look closely it appears that the companies give some kind of perk for leaving a 5 star review.
This sealer is middle of the road pricing but I think it’s worth paying a little more to get this sealer. It got a great seal every time on chicken breasts, ground beef, short ribs, and pork chops. This has been perfect during the pandemic where sometimes you don’t always get the best selections.
It says it will keep meat fresh for up to two years but I would hope I would never have a piece of meat in the freezer that long! I recommend for really juicy meats like chicken to pat them down with a paper towel before sealing – the juice will ruin the seal and make a mess.
I also recommend buying a roll of bags with this sealer as it only comes with 10 and they go fast!.
My 15 year old vacuum sealer finally gave up and I needed one in a pinch. This one had very good marks for the price so I decided to go with it. It works well. I like that you press it down and it locks so you don’t have to hold the cover down like on my own one.
The only bad is that it doesn’t have a great duty cycle. I was packaging my processed deer and I had to pause several times and let the unit relax a bit. If you are just using it every now and then I’d say go for it.
If you need to use it a LOT over the course of a short period of time for a lot of back to back sealing then this machine will not keep up with that kind of use but for the average user I think it works just fine.
Does the trick for all my needs. It does a pretty good job of getting most if not all the air out most of the time. you can easily hit the manual suction button to give it some extra help before you seal it.
My only reasons for not giving this 5 stars are: 1. When it sucks up any juices from the bag (there’s always a little juice. ) it ends up going into the little suction area, which is annoying to clean because it’s awkward and narrow 2.
The distance from the suction area to the seal area is a little bit long so you waste a little bit of bag length each time. Overall I use this thing all the time and love it. I also like using it as a sealer only for things like potato chips that come in plastic bags.
Accu SV800 Immersion Circulator Sous Vide by Instant Pot is designed for the gourmet who strives to create ‘restaurant quality dishes’ in the comfort of their home. The Accu cooks food at very precise temperatures (104 F to 195 F / 40 C to 90 C) for a period of time (up to 72 hours) to achieve succulent, nutritious and delicious meals.
The circulator creates and maintains an even and accurately controlled cooking water-bath for perfect cooking results, retaining the vitamins and minerals from within the food, natural flavors are intensified, food is healthier, more tender, juicy, and tastier.
The Accu SV80 works professionally, is versatile, easy-to-use, easy-to-clean kitchen appliance with an ultra quiet motor and temperature accuracy of 0. 4 F/ 0. 2 C. The circulator is ideal to use on meat, poultry, seafood, eggs, vegetables, and fruits.
I was really excited to try sous vide and when instant pot came out with this at such a reasonable price, I was sold. There seemed to be a lot of great reviews, although the reoccurring theme was a small temperature difference.
I first tested this in water with nothing in it at 160 degrees. I checked it with my digital thermometer and it was exactly the same. Put in a chicken breast and it held the temperature consistently.
The following day I tried a Flank Steak and set the temperature to 129. Although the sous vide indicated 129, my digital thermometer stated it was almost 10 degrees higher. I tried lowering the temperature on the sous vide and it continued to stay at a 9 degree temperature difference.
Incredibly inconsistent. I’m really glad I checked the temperature again to be sure, otherwise I would have ended up with an over cooked steak. So lesson learned, you get what you pay for. Back it went.
It is too much trouble to have to baby this thing and check the temperature and adjust for differences every single time I use it. 9-10 degrees is a big difference when cooking meat.
Haven’t used any other brand to compare but this is a great unit. So simple a child could use it. No fancy Bluetooth or WIFI to mess with – that stuff needs to stay with your computer or stereo, not in the kitchen, Would definitely buy again.
I bought the Instant pot brand because I’ve had a Instant pot since they were first introduced years ago and never a problem. Don’t send you money to China.
Hard to believe but my Anova Only lasted 8 months! Love to Sous Vide, almost daily. This Instant Accu Slim is Wonderful and Super Quiet! My Anova you could hear humming coming from it whereas this Accu Slim Circulator is virtually Silent! I had to touch it to make sure it was working in the container! Always starting with our hot tap water in the container and within minutes it’s up to the 136 for ny strips and quickly gets up to 165 for chicken thighs! I did a 30 hour chuck roast then let it rest for a few hours before starting up an eye o round for 24 hours! Great Unit! Hope it Lasts!!!!.
This once-secret method of slow simmering transforms meats, vegetables, seafood and fruit into succulent, delicious meals. The Sous Vide Supreme is the single best method of cooking offered for home kitchen use in decades.
Season food, add to pouch and seal, fill water to indicated level and let the Sous Vide Supreme simmer, for minutes, hours, even days. With the precise temperature control, you are guaranteed rich and moist textures not achievable with any other cooking method, nutrient-rich flavor with negligible moisture loss.
Simple to operate. Outstanding gourmet results every time without even lifting the lid. Meats taste richer, ribs have a fall-off-the-bone texture that is as moist as it is tender. Seafood acquires a velvety smoothness without the lingering odors in the kitchen of pan searing.
Marinades infuse throughout food for exceptional flavoring and brining becomes a rediscovered art in cooking.
Supreme Water Oven. Detachable power cord. Insulating lid blanket. Base grill with handles. Universal pouch rack. Users’ Guide. Instructional DVD-ROM. Recipe book. Time and Temperature Charts. Warranty card
Provides an easy way to prep gourmet meals. Silent operation and push-on convenience. Temperature control keeps water within one degree of its ideal setting. Temperature can be held for hours or days. Holds 11.2 Liters of water
Reviews From Real Customers
I’ve been using an Anova immersion sous vide machine for the past year. It works beautifully, but I have to drag out a container (stock pot, cooler) every time I use it and I have to worry about water in the bath evaporating during long cooking times.
I’d planned on buying a dedicated sous vide container when I realized it wasn’t much more expensive to just buy a sous vide oven. It has been so nice not having to set up my sous vide “station” every time.
I just fill the oven up with water, plug it in and turn it on. BTW, the lid is not insulated. I just put some towels on top if I’m cooking at a high temperature. The lid is kind of chintzy. When I was unpacking the unit, the lid fell on the floor and the corner dented.
Also, the plastic handles seem like an afterthought (see picture). They are necessary because, otherwise, the metal would be too hot to lift off the lid but they aren’t cut too smoothly and looked like they were added on.
It takes a while for the bath to come to temperature, but most of the things I cook require a low temp. When I cooked a custard, which required 180 degrees, it took the bath 40 minutes to reach temp.
All-in-all I recommend purchasing this oven. It can hold larger items than the little cooler I had been using and I like leaving it on the counter full-time. Also, the lid can be used to keep the top of the cooking bag out of the water.
Just drape the top of the bag over the edge of the oven and then rest the lid on top.
I have enjoyed using this device for sousvide, but I must confess I like my Joule better. It could be me; however, I like a circulator more than just a static waterbath. I guess I need to do a challenge between this and my Joule.
Also, I really hate having to carry it to the sink to fill it up and to discard the water once I am done. Otherwise, the unit still does an amazing job at sousvide cooking. I use it and my Joule often.
Oh, it is very durable. I would have given it 5 stars if not for the unremovable liner.
I received this cooker on Thursday and had a 4. 5″ piece of chuck all prepared for it. Set it up, wiped it out, put the roast in it, added water, closed the lid, set it on 139 degrees and cooked it for 42 hours.
Then I told it to “put your money where your mouth is. When I took the roast out this morning, I was so convinced that it was still raw. Well, I took it out of the plastic bag and seared it on all sides.
When I cut into the meat, it had turned out to be absolutely perfectly cooked and had turned into the most tender and flavorful piece of meat. Not even filet cooked the traditional way can be that tender and certainly not that flavorful.
The one thing I was unable to do was set the time. I was only able to increase or decrease the preset hour by the minute instead of the hour. I had my own timer which goes up to 99 hours so I used that.
But will call the company and find out how to correctly set it. This gadget is definitely a keeper!.
Whether youre crafting an appetizer for a party or looking for a savory bite to eat, Hillshire Farm Litl Smokies Smoked Sausages are the perfect snack. Made with farmhouse quality cuts of beef and smoked to perfection, these delicious sausages are fully cooked, ready in minutes and bursting with flavor.
Hard work. Dedication. Integrity. Since 1934, the Hillshire Farm Brand has stood for the honest, handcrafted meats your family loves, made with the ingredients they deserve. And were confident youll taste our commitment to quality in every bite.
I was highly disappointed in all the flavors. They used to be so good but now after 1 day out of package they have gone bad and this is not the first time. I have opened the package used half and put the rest away in an air proof container to only find out that yhe unused portion has gone bad after a day.
Basicly a waste of money unless you use it sane day as opening it. The price went up portion size and quality has gone way way down. Not going to be purchasing any of Hillshires products anymore. It’s sad cause they used to be delicious.
Sad, it used to take 1 16 oz packet of little smokes to make a 13 x 9 bacon wrapped appetizer. These were always the hit of the party. Bought them yesterday and prepared my normal recipe. It covered only about 2/3 of my 13 x 9 inch pan.
Checked the package and it is now 12 oz instead of 16 oz. I had to go back to the store and get a second package. What a rip off. Hillshire, did you reduce the package size? Simple yes or no please.
My family have been enjoying these Hillshire farms Lil beef smokies for years but recently, we’re biting into bone fragments and being totally disgusted! This has happened with the last several packs I’ve purchased, bones and gristle! Also, the size of the package has been reduced but that’s shrinkflation and happening with a lot of companies.
I have to say though, I’m really disappointed in Hillshire farms.
I tried to get this resolved via the help section and got the usual prefab response I am sure most of the customer service reps are trained to use to make excuses for various issues. Today this wont fly with me.
Here is a quick summary of the experience with this flank steak. Hi I recently ordered a couple of Flank steaks for jerky making. One of the flank steaks was fairly well trimmed and worked out great.
The second was super flat and had thick silver skin over most of it. Once the silver skin was removed on the untrimmed steak it took about 1/4 of the total size. In addition to this I noticed a antibiotic injection point and then a hard green fat chunk at the end of the needle hole? How many antibiotics were used?This left me with little to work with.
Why so different in the two steaks why was one trimmed and the other the silver skin left on? When pay $50. 00 for a premium cut I expect your meat trimmers to do a little better job. When this was submitted I got a bunch of what looked like pre made responses to these types of complaints instead of a real response of say hey sorry about that if 25% was bad fat/silver skin here is 25% off your next flank steak.
I shouldn’t have to spend 50 dollars then spend the time trimming up the steak only to be left with a considerable amount of actual weight left at the bottom.
Not as impressed with these at all. I needed to butterfly in order to stuff and roll, then cut into pinwheels and skewer for grilling. This particular product, while tender and tasty, didn’t work well for this process.
Also, I ordered 3 of these and none were the same size – one was over 2 lbs. ; one only about 1. 5 pounds, and the other well under the 1. 5 pound size. I only cooked 2 using my recipe. The other, very small one, I marinated and grilled and sliced, and it was fine.
This handmade configuration is extremely versatile and allows you to serve the coveted cap of ribeye as an individual portion or as an amazingly delicious starter course. The rolled cap of ribeye grills up beautifully and is extraordinary basted with butter and herbs in a cast iron skillet.
No matter how it’s prepared, you’re in for a rich and appealing eating experience.
The American Wagyu hanger steak is a coarse-grained cut that’s rich with beefy flavor. Called the onglet in French bistros, it’s also known as hanging tender, pillar, hanger and hanging tenderloin pillar.
Of all the “butcher’s cuts” the hanger steak is the most difficult to find. The hanger is high in value since it has the richness of more famous steaks, like the ribeye and NY strip, but isn’t in the same price category.
When it comes to sous vide, there are a few different types of beef cuts that you can use. Each cut has its own distinct flavor and texture, so it’s important to choose the right one for your dish. Here is a brief overview of the most popular beef cuts for sous vide:
-Chuck roast: This cut is from the shoulder area and is well-marbled, making it ideal for slow cooking methods like sous vide. It’s also relatively inexpensive, making it a great option if you’re on a budget.
-Rib roast: This is a prime cut of beef that comes from the ribs. It’s well-marbled and has a lot of flavor, making it perfect for sous vide. However, it’s also one of the more expensive cuts of beef.
-Sirloin: This cut is from the rear end of the cow and is relatively lean. It’s a good option if you’re looking for a leaner cut of beef, but it can be tough if not cooked properly.
-Tenderloin: This is the most tender cut of beef and is perfect for sous vide. It’s also one of the more expensive cuts, so it’s best saved for special occasions.
Whichever cut of beef you choose, make sure to cook it properly so that it turns out juicy and tender. Sous vide is a great way to cook beef, but it’s important to choose the right cut for your dish.
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