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Immersion circulator/sous vide advice

post #1 of 5
Thread Starter 

Does anyone have any recommendations for an immersion circulator?  I am looking to purchase one as a wedding present for someone and I know absolutely nothing about immersion circulators, sous vide, or cooking for that matter.  I was looking at the polyscience models, there are three of them.  Any ideas on which one would be best?  The person that this would be for is not a professional chef is very into cooking.  He also likes gadgets and changing settings on things, making adjustments, etc...  Thanks so much!


Edited by themp - 9/8/12 at 4:06pm
post #2 of 5

I would say you've done most of the work already...sounds like you've picked out a brand (which, btw, I've read good reviews of) now all that remains is to look at your price range and your friend's needs...

post #3 of 5

You may want to take a look at http://www.amazon.com/SousVide-Supreme-Sous-Vide-Water/dp/B003AYZIB4 which is a sous vide appliance designed for home use rather than commercial.

 

Or even this one: http://www.amazon.com/AquaChef-Professional-Sous-Water-Fresh/dp/B007FMXFLW/ref=pd_sbs_k_6
 

Remember, an essential component is a vacuum sealer, http://www.foodsaver.com/index.aspx or heavy duty zip lock style plastic bags.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 5
I've been thinking about this for myself. Ideally i would love a vacuum chamber sealer. My experience with residential sealers, is that they don't perform well, and they suck (pun intended) for sealing liquids like marinades. The chamber sealers have no problem with liquids, create a much better vacuum, and the plastic bags for them are alot cheaper. They are however a bit expensive, starting at 6-800. However they are useful for alot more than just sous vide. If your friend enjoys tinkering, you can purchase most of the parts to make a flexible immersion circulator for around $100. I.E. http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/. This is the route I want to go, as I can better adapt it for double use in yogurt/cheesemaking.
post #5 of 5

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Edited by sciencechef - 9/10/12 at 10:24pm
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