What is SOUS VIDE? - Anova Precision Cooker Review - Perfect cooking every time!

[@wendyting329]

*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*

[@Randomvideos-wz2mc]

I’m really appreciate you explanation a lot of information in just a couple minutes

[@DaveinUS]

Its amazing it puts grill marks on the meat like it did in one scene

[@michaelrichter8766]

Awesome and very thorough review. Thanks and congrats.

[@burglekutt6304]

Great review! What's the name of the wine you have at 3:19 ?

[@robb.sutton]

Prisoner Headlock

[@diverdon184]

What about height adjustment when using other water baths or small pots. I use it for other uses other than sous vide. I see that the heater slides through a hole in the clamp but does that clamp tighten around the heater for infinite adjustment? This is quite important for some of us. I don't see any other sous vide heater with any kind of height adjustment. Thanks.

[@terryville100]

Not sure if this helps, but the 99 dollar Anova has a minimum and a maximum water line on the stem, so I’ve been able to use it in a couple of different vessels.

[@aickoyvesschumann3400]

You could have provided the temperature range that can be realized with the device. I am looking for precision temperatures speciffically in the low temp range for cheeses, dough proofing etc.

[@geru2000]

The temp range for the Anova sous vide seems to be the same for all models. The range is 32 degrees Fahrenheit to 197 degrees Fahrenheit. Hope you find this helpful.

[@tealosophy]

I always advice people to get a cooler and make a hole on the cover so that the sous vide device can be inserted, in this way the water is insulated, desired heat is achieved faster and retained so the heater works less increasing significantly it's lifespan.

[@robb.sutton]

That is a great way to do it as well. I also fill it with hot water so that it doesn't have to work as hard.

[@OMGWTFLOLSMH]

*advise

[@pcm9969]

Great idea!

[@OMGWTFLOLSMH]

Thanks for mentioning reheating. NOBODY ever talks about this great attribute.

[@robb.sutton]

It’s one of the best features!

[@martyarnwine]

Nice job. And now I'm hungry!

[@robb.sutton]

Thanks!

[@Malco47]

Thank you!

[@kevinp30]

Hi Great video, just wondering how big the bucket is?

[@robb.sutton]

18 quart.

[@JulieD-dc2iu]

Do you need a vacuum seal machine to cook the meat properly?

[@robb.sutton]

You can use ziplock bags and slowly push them into the water to get the air out as well. The key is that you can't have air in the bag.

[@joncrowley4648]

My concern would be the micro-plastics released into the meat when heating the submerged plastic bags. Is there a chemically cleaner way of using this type of cooking?

[@robb.sutton]

From my understanding, that really isn't an issue. I would have to do more research but this is a widely used method in restaurants as well.

[@jrr3787]

Do you have to use the app?

[@robb.sutton]

No you can just turn it on if you want to. All of the timing controls and monitoring work through the app.

[@jeremybordelon8402]

Sous vide all the things!

[@shaneleonard2504]

Do you need to use the app to use it, my parents wont use an app to cook

[@robb.sutton]

You can just turn it on and set the temp without the app. I do that when I am lazy and just want to set it up quickly.

[@NazMash-h7u]

And using plastic to cook👎🏻

[@speaknut]

I got a question tho. I see the container is plastic, the bag is plastic and the water will be somehow high temperature. Won’t chemical from plastic leak into the food? To cook food so we’ll, we need to heat up water at least 100 C right? Please correct me if I am wrong. Or, you use low temperature that won’t break down the chemicals from plastic; however, it will take so long for you to cook since it is low temperature.

[@TheDKGamerz0208]

No you're not boiling the meat. You heat up the water to the preferred internal temperature for what you're cooking (usually around 45°C-70°C depending on what you're cooking, for example: Steak, chicken, pork, vegetables etc. And how you like said food), and you leave it to cook for longer than you would on a stovetop, so the internal temperature becomes the same as the temperature of the water. After you've done that you can give it a quick sear on a pan, since the water wasn't hot enough to cause the maillard reaction, which is what gives it a "crust" on the outside.