That looks like a great Christmas gift. Thank you.

Accessible to college students! (Water displacement method just costs a bag.)

I’ve almost bought one a few times and wondered if it would be a $200 appliance languishing in a drawer. For this price I would be more willing to try it. Thank you.

Outside, do it! I love cooking sous vide. Pork chops and chicken breasts are tender and juicy; steaks are just the right degree of doneness. Last week, I made copycat Starbucks egg bites and they were fantastic. If you want to make those, let me know and I’ll post the recipe here. I combined 2 recipes…one for ingredients and another for method.

You need any fancy accoutrements. For the water container, I have used a small igloo cooler and I’ve used my 16 qt stockpot. You can buy specialty containers, but it isn’t necessary. Instead of a vacuum sealer, you can use the water displacement method using a ziplock bag.

They don't seem to like Anova, huh? Whatever, anything that heats and circulates water at a steady temperature works for me. This is a great price.

@bbstx where do you see 4 gallon capacity? I skimmed through and didn't see it. Regardless, 4 gallons would be larger than any pot I regularly pull out, and I generally supplement the initial preheat stovetop anyway.

I've got no use for the blutooth on my Anova, even if it were less glitchy and did have longer range (wifi would be better) what is it used for? It's pretty much a set it and forget it cooking method.

I also have an Anova and have been very happy with it. I also bought their 12L container through a sale. I use my sous vide a lot, and have never needed the bluetooth feature either.

FOAS, I followed the link to AMZ from the Wirecutter article and it was there that I saw the 4 gallon capacity. Screenshot below

I have the middle-priced Anova and I love it. I bought DSIL and DSS both Anova Pros.

My step-son particularly wanted one with the Bluetooth capacity. I worry about him throwing a piece of bagged meat into the water container and letting it sit all day before starting the heating/cooking in the afternoon. His lack of concern about food safety concerns me.

Teeda, I bought DSIL the container too. I took my Anova once when I went to visit just so he could see if he wanted one. The only container they had big enough was a Home Depot 5 gallon bucket! I eventually bought myself the container as a splurge/showpiece when I sous vided 8 pork chops for the cookbook club. Even so, I still use this set-up most often, both inside and outside.

Unfortunately, I will not cook any food in plastic. I do not trust it.

https://www.cbsnews.com/video/forever-chemicals-the-threat-of-pfas-in-our-water/

My sib gave me her Anova 800 Watt sous vide. I’ve never used one. I will be looking for ideas.

@petalique, Serious Eats has great general information on sous vide cooking - recipes and techniques. Also check the Anova website and Chef Steps (I think some of its content is behind a paywall). Simply Recipes has several good recipes.

My favorite things to cook sous vide are pork chops, chicken breasts, and steaks (darch told me how to cook steaks so that DH’s could be medium and mine could be medium rare). I’ve never cooked vegetables sous vide, but I hear they are great.

My latest sous vide accomplishment is Egg Bites a la Starbucks. I use a recipe from one site for the ingredients but I use the cooking instructions from the Anova website. I am going to try making Egg White Bites soon. ATK has a video for sous vide creme brulee that I want to try to use up the egg yolks.

I hope you enjoy cooking sous vide as much as I do!