AVForums South Africa

Open Chat => Food & Drink => Topic started by: Music_Lover on July 04, 2017, 04:27:15 PM

Title: Sous Vide
Post by: Music_Lover on July 04, 2017, 04:27:15 PM
Does anyone know where I can source a decent quality, reasonably priced sous vide circulator locally. Something like an Anova,  Gourmia or ChefSteps.
The ones from Importitall are all 110V.

Regards
Title: Re: Sous Vide
Post by: Trompie67 on July 04, 2017, 05:01:21 PM
https://www.yuppiechef.com/sous-vide-baths.htm
Title: Re: Sous Vide
Post by: Music_Lover on July 04, 2017, 05:20:37 PM
Trompie,

They only list the one immersion unit there at an eyewatering price. I'm resisting getting a bath unit due to ts lack of versatility and some have mentioned poor temperature control.
Title: Re: Sous Vide
Post by: Trompie67 on July 05, 2017, 02:30:44 AM
Bring it in direct via amazon UK?

https://www.amazon.co.uk/s/ref=nb_sb_noss_2/260-3412955-8047408?url=search-alias%3Daps&field-keywords=sous+vide

The circulators tend to push your bag up against one side of the unit itself, which can result in uneven cooking as one side is always adjacent to the element/pump.

Whilst you are buying - purchase suitable cooking bags as well. Ziploc bags are not safe to cook in, neither is anything made by crown national.

Title: Re: Sous Vide
Post by: leonpjhb on July 05, 2017, 07:11:45 AM
I bought the Anova two years ago and cannot recommend it enough. It has worked in my restaurant daily for 18months of that time, used by different people of different skill level and continues to function perfectly.

Anova does not ship to South Africa anymore, but they do still manufacture the 220v model.

As mentioned by Trompie, bring it in via amazon.uk or even ebay.co.uk

I have had zero issues with circulators causing uneven cooking - be sure to pack your items properly in the bath.

 It is also possible to "fabricobble" a good sous vide bath out of a slow cooker, I have made two of them and they function perfectly for longer cooks where temeprature accuracy within 3 or so degrees is acceptable (short ribs, lamb necks, etc).

Title: Re: Sous Vide
Post by: Music_Lover on July 05, 2017, 11:24:04 AM
Trompie/Leon,

The Anova is the one I was eyeing. I had it in my cart ready to purchase from Amazon.com when I realised it was the 110V version. The one from Amazon.co.uk is way too expensive.

(http://i1201.photobucket.com/albums/bb358/visn/Clipboard01.jpg)

I did consider going the DIY slow cooker route but not yet.
Title: Re: Sous Vide
Post by: shadow.clone on July 05, 2017, 01:21:28 PM
I've been eyeing Sansaire's circulator but Leon's post has piqued my interest in the Anova.

Where do you guys buy "safe" plastic bags in SA and what do they cost? Do you vacuum seal or just use water pressure to force out some of the air?

Music_Lover, that postage cost is way too high. Select Amazon as the seller (if available) and the total cost should drop drastically.
Title: Re: Sous Vide
Post by: MorneDJ on July 05, 2017, 01:49:40 PM
I build one for around R600 bucks using stuff I had, 1 small aquarium pump 2 thermostats as well as a PID. Get the PIDs from ebay and use a kettle type immersion element and build one. Lots of discussion value it that.
Title: Re: Sous Vide
Post by: Music_Lover on July 05, 2017, 01:55:02 PM
I build one for around R600 bucks using stuff I had, 1 small aquarium pump 2 thermostats as well as a PID. Get the PIDs from ebay and use a kettle type immersion element and build one. Lots of discussion value it that.

I wouldn't mind building one but I'm almost certain I'd kill myself in doing so.

Music_Lover, that postage cost is way too high. Select Amazon as the seller (if available) and the total cost should drop drastically.

The Anova is one of the better one's out there I'd say. Will give your suggestion a try.
Title: Re: Sous Vide
Post by: Music_Lover on July 07, 2017, 11:41:33 AM
Ok, my daughter is coming from Dubai in August so she'll bring down an Anova with her. It will cost about R2200.
Title: Re: Sous Vide
Post by: Music_Lover on July 25, 2017, 10:52:19 AM
Anova ordered and will be here soon.

I'm looking for a way to sear or brown the meats after a sous vide bath. I've got a Dremel Versaflame torch but I've heard that using these small blow torches on meats can lead to 'torch taste'. Any advice with regards to this would be appreciated.

Apparently something like this does not impart a 'torch taste' https://www.importitall.co.za/Searzall-Torch-Attachment-Small-Stainless-ap-B00L2P0KNO.html

Regards.
Title: Re: Sous Vide
Post by: Larry on July 25, 2017, 11:11:39 AM
Anova ordered and will be here soon.

I'm looking for a way to sear or brown the meats after a sous vide bath. I've got a Dremel Versaflame torch but I've heard that using these small blow torches on meats can lead to 'torch taste'. Any advice with regards to this would be appreciated.

Apparently something like this does not impart a 'torch taste' https://www.importitall.co.za/Searzall-Torch-Attachment-Small-Stainless-ap-B00L2P0KNO.html

Regards.

Is a super hot, non stick griddle pan not an option if steak?

Granted - not quite sure what you're cooking in the sous vide
Title: Re: Sous Vide
Post by: Music_Lover on July 25, 2017, 11:43:16 AM
Is a super hot, non stick griddle pan not an option if steak?

Granted - not quite sure what you're cooking in the sous vide

It is certainly an option and a route I could easily take. I was just looking at the convenience of searing without soiling more cookware and also there's a certain amount of precision and speed when using a torch of some sort.
Title: Re: Sous Vide
Post by: georgev on July 25, 2017, 12:15:56 PM
Got a Severin locally and the bags. From Takealot or One day only. Very happy with it.
Also got the vacuum sealer as well.

Sent from my SM-G950F using Tapatalk

Title: Re: Sous Vide
Post by: georgev on July 25, 2017, 12:18:50 PM
https://www.takealot.com/severin-brushed-stainless-steal-sous-vide-cooker/PLID34144765

Was on one of their daily specials
Title: Re: Sous Vide
Post by: Music_Lover on July 25, 2017, 02:01:03 PM
Got a Severin locally and the bags. From Takealot or One day only. Very happy with it.
Also got the vacuum sealer as well.

Sent from my SM-G950F using Tapatalk

Which bags? Do you vacuum seal or use ziplocs?
Title: Re: Sous Vide
Post by: georgev on July 25, 2017, 02:13:59 PM
The Severin bags. I do vacuum seal. The sealer vacuums and seals.

Sent from my SM-G950F using Tapatalk

Title: Re: Sous Vide
Post by: shadow.clone on July 26, 2017, 10:09:00 AM
Anova ordered and will be here soon.

I'm looking for a way to sear or brown the meats after a sous vide bath. I've got a Dremel Versaflame torch but I've heard that using these small blow torches on meats can lead to 'torch taste'. Any advice with regards to this would be appreciated.

Apparently something like this does not impart a 'torch taste' https://www.importitall.co.za/Searzall-Torch-Attachment-Small-Stainless-ap-B00L2P0KNO.html

Regards.

Nice, give us some feedback once you've tried it out. I'd rather start off by browning the meat in a skillet (using ghee or similar). Perhaps you'll find that it's not too much of a headache. I'm a bit nervous about the fuel not being fully combusted before reaching my food. You'll also need a torch with enough heat output.

I've decided to wait for the Nano, mostly for it's IP67 rating and lower price. Not sure if I'll be able to hold off until the 220V model launches though.
Title: Re: Sous Vide
Post by: Quad Pipe on March 26, 2018, 11:42:56 AM
Got a Severin locally and the bags. From Takealot or One day only. Very happy with it.
Also got the vacuum sealer as well.

Sent from my SM-G950F using Tapatalk

Time to resurrect this thread.

I too have the Severin bath and sealer. I use the Severin bags.

Two brilliant resources not mentioned here are as follows:

https://www.seriouseats.com/tags/sous%20vide (https://www.seriouseats.com/tags/sous%20vide)

https://www.chefsteps.com (https://www.chefsteps.com)
Title: Re: Sous Vide
Post by: georgev on September 19, 2019, 11:40:35 AM
Time to resurrect this thread.
So i did a fillet in the sous vide, at 56celsius for 12 hours, then browned it on the outside a pan at high heat with aromat and black pepper, and it was sublime.
Should have taken pictures.
Been playing around with different temperatures and times.
Title: Re: Sous Vide
Post by: tptb on September 19, 2019, 12:36:36 PM
Love my Anova, gets used regularly.

I tend to brown the meat with a torch - much easier for me to control than a pan (tend to overcook it).
Title: Re: Sous Vide
Post by: zer0 on September 19, 2019, 02:16:56 PM
My favourite food to cook sous vide is sweetcorn. Butter and salt and let it go for 40 minutes at 84C.

I'm not a fan of sous vide meats. Regular braai or grill for thinner cuts and for roasts I use the oven and a meat probe thermometer.
In at 70C till it reaches 53 to 55C internally, depending on cut and size. Finish in a high heat pan or on a scorching hot braai.
Title: Re: Sous Vide
Post by: shadow.clone on September 20, 2019, 06:21:05 PM
My favourite food to cook sous vide is sweetcorn. Butter and salt and let it go for 40 minutes at 84C.

I'm not a fan of sous vide meats. Regular braai or grill for thinner cuts and for roasts I use the oven and a meat probe thermometer.
In at 70C till it reaches 53 to 55C internally, depending on cut and size. Finish in a high heat pan or on a scorching hot braai.

Haven't tried this before, but you've piqued my interest. Will give it a bash this weekend!
Title: Re: Sous Vide
Post by: Timber_MG on September 20, 2019, 11:26:41 PM
Haven't tried this before, but you've piqued my interest. Will give it a bash this weekend!

Reverse sear, best way to braai a juicy steak unless if you have decided that your steak needs to be pink all the way to the crust.
Title: Re: Sous Vide
Post by: georgev on September 26, 2019, 12:02:22 PM
Tried chicken for the first time in the sous vide.
a flattie, at 67 celsius for 6 hiurs, then browned over coals.
Tender, juicy and moist.
really enjoyed it.
Title: Re: Sous Vide
Post by: Nchebe on September 26, 2019, 03:45:11 PM
Scored a 15l urn from the office - tap was 'bust and not fixable'.  Sealed the tap hole and it turned out to be the perfect sous vide 'bath' for the hungry family at the get-together. Fitted two large beef fillets perfectly!  I wrapped it in a towel to keep the heat in, but the temperature fluctuated a little much possibly - about 7 degrees... Nobody complained about the outcome though!!

I'm going to get the temperature control more accurate by tossing out the bi-metal temp switch and replace with a PID-type controller, as the final use for this urn will be a mash tun for my venture into brewing my own beer... :rubhands:
Title: Re: Sous Vide
Post by: DACMan1 on September 27, 2019, 12:10:30 PM
Scored a 15l urn from the office - tap was 'bust and not fixable'.  Sealed the tap hole and it turned out to be the perfect sous vide 'bath' for the hungry family at the get-together. Fitted two large beef fillets perfectly!  I wrapped it in a towel to keep the heat in, but the temperature fluctuated a little much possibly - about 7 degrees... Nobody complained about the outcome though!!

I'm going to get the temperature control more accurate by tossing out the bi-metal temp switch and replace with a PID-type controller, as the final use for this urn will be a mash tun for my venture into brewing my own beer... :rubhands:

Nice. 7 degrees is too much variation - with a PID controller you will have a completely different experience. A pump will also help a lot. The biggest problem with the cheap PID controllers is temperature accuracy, so you either have to calibrate it in some way, or experiment. Also, try to find a PID that uses a PTC probe, it will be at least an order of magnitude more accurate than one with a thermocouple.
Title: Re: Sous Vide
Post by: Nchebe on October 02, 2019, 03:46:49 PM
A pump will also help a lot.

Ultimately for the mash tun I'll have a slow stirrer - might work for sous vide, but I can picture fillet soup being the result as the packet gets shredded...

The biggest problem with the cheap PID controllers is temperature accuracy

Exactly! So the issue is finding the middle point price vs performance.  Not so easy...  There might be a pile of PID controllers for sale on 'For Sale: Non-AV Items' soon :giggle:
Title: Re: Sous Vide
Post by: georgev on October 03, 2019, 03:02:31 PM
I finally tried chicken in the bath.
wow.
Did a spatchkok at 67 celsius for 6 hours then quick brown on the barbie.
It was sooo good.