Okay I finally pulled the trigger on a Sous Vide and boy are there lots of options in the market place but trust me all are not created equally. This journey started more than a year ago (no I didn't spend a year doing research) but it did frequently cross my mind during the decision making process and after speaking with a number of SME (Subject Matter Experts) I finally made the purchase, thanks Omar S for sharing your experience as I drilled down on what was important to me.
This is not by any means the cheapest appliance of this type out there for residential use, but the quality and workmanship raises the bar and leave the competition behind in my opinion. This sous vide arrived in quality packaging that contains everything you need to get cooking.
One thing that separates this device from a lot of the others is that it operates 100% on a easily uploaded app, it is important to load the correct app being there are (2) apps available, you'll want to upload the orange colored app for the joule sous vide turbo model for a simple connection to your new cooker.
I decided to try this unit out on two beautiful Filet Migons for the inaugural experience - after seasoning the two steaks with butter, minced garlic and salt and pepper I vacuumed sealed them using my "food saver" and let them rest while setting up the equipment. After filling the container I purchased with water that fits this particular unit (not required you can use a pot and utilize the clip and magnetic base on the sous vide turbo unit) I connected to the app I downloaded on my iPad- I decided to use a manual recipe verses a recommended one on the app that was set up for turbo mode, I didn't need to use the turbo mode since I had plenty of time today so I did a manual setup - after measuring the thickness of the steaks and weighing them I simply when through the set-up which is impossible to screw up on the app it provides step by step instructions and once the field is populated simply hit next.
Now I'm ready to cook:
Steaks are prep'd, seasoned and vacuum sealed.
Container is filled with cold water to the correct level on the sous vide.
The sous vide turbo is secured in position using the spring clip and is sitting on the bottom of the container.
Set up the recipe in the app, (2) Filet Mignon 10 oz each about 2" inches thick, desired temperature med-rare 132 degrees, cook time 2 hours 45 minutes.
Hit the pre-heat button on the app and wait for the notification.
Put the vacuum packed steaks in the container and ensure they are fully submerged I use silicone coated magnets to secure the vacuum bag in place one magnet inside the container the opposing magnet outside the container (use as many magnets you feel are needed, you don't want the package to float).
Hit the start cooking option on the app and leave it to do its thing.
Once the app alerts you the cooking is complete remove the steaks Pat dry add more seasoning is you want and sear using a grill or case iron skillet or whatever you have.
I seared the sous vide steaks over extremely hot charcoals (about 650 degrees) for a about (1) minute per side and plated them.
I had a wonder experience using this device right out the box, this is so easy and effective no more guessing on the temperature of whatever you're serving. I am confident I made the right choice and can't wait to try my next recipe this is definitely a game changer... read more