14 Awesome Sous Vide Products I Use in My Cooking Class
The first two sessions of our new sous vide cooking class sold out overnight. Wow! We were overwhelmed by the interest and plan to offer more dates soon. If you are interested in a future class, please drop me an email and I will let you know when we announce the next dates.
What You Need to Sous VideI get a lot of questions regarding what equipment you need to begin cooking with sous vide. Here is a list of sous vide products I will be using in the upcoming classes.
Note: I am not sponsored by any of the companies that make the products below. I mention them because I love them and find them useful. I am an Amazon affiliate and I may make a small commision when you purchase an item through one of our links. We provide these links as a courtesy to our readers and the revenue we make helps to cover the cost of running our website.
A Sous Vide CirculatorThe one thing you need for sous vide is a circulator. Everything else you can hack by using items you likely already own. I use the Anova Sous Vide Circulator. I started with this circulator because my son Mikey gave it to me for Christmas. I like it so much that I bought a second one for my classes and for when I am cooking multiple sous vide dishes for the same meal. The Anova has a four-star rating on Amazon from over 3,400 reviews. There are two models: an 800 watt model with bluetooth and a 900 watt model with bluetooth and wifi. I own the 800 watt models, which are slightly less expensive than the 900 watt. At the time I wrote this post the 800 watt was selling for $123.51 and the 900 watt for $154.78. The advantage of the 900 watt is that it is a little more powerful, so it should bring your sous vide bath to temperature faster, and you can control it remotely via wifi. You can control the 800 watt model using an app if you are in bluetooth vicinity. There are other sous vide products on the market. I just read an article on Epicurious that reviewed a variety of sous vide circulators. They recommended two products: the ChefSteps Joule and the Anova. For beginning sous vide cooks they recommended ChefSteps Joule and praised its smaller size, higher wattage (which means faster heating) and sophisticated app. The downside is the app is required to control the Joule circulator as there are no controls on the device. On the plus side, the app gives you times and temperatures for just about whatever you want to cook. Epicurious also noted that the Joule's clip for attaching to the sous vide pot is flimsy. The Joule is more expensive at $179 on Amazon at the time of this writing. For more experienced cooks Epicurious recommended the Anova and lists its advantages as precise temperature control, sturdy design and ease of use out of the box. The main disadvantage was larger size, lower wattage and inferior app. They noted that the Chef'Step's app is free and can be used by anyone. I've downloaded it and will begin experimenting with it soon. Rubbermaid's 12-quart containers because they are light, roomy, easy to store and the outside of the container does not heat up like a metal pan. They also can be fitted with a lid that helps hold in the heat, reduces preheating time and keeps the water from evaporating. This container is not a necessity, but if you are doing a lot of sous vide I think you will appreciate its benefits. The Rubbermaid container sells on Amazon for $19 at the time of this writing. They also offer a taller 18-quart option. this lid. It holds in the heat and minimizes evaporation, which is particularly important for multi-day sous vide dishes like short ribs. And yes, you are definitely going to want to make short ribs! You can hack a lid with foil or saran wrap, but it won't be as elegant, effective or reusable as this lid. With the amount of sous vide I do, the $9.99 cost of this lid is worthwhile. It is designed to work with the 12-qt Rubbermaid storage containers and the Anova circulator. this neoprene sleeve, which is really a beer koozie for your sous vide. In addition to protecting your surfaces, the sleeve functions to contain the heat so your circulator doesn't have to work so hard, which is supposed to translate to reduced energy consumption and lower electrical bills. I have not verified this benefit. Your sous vide bath should heat up more quickly when wearing this sous vide wetsuit. I definitely use this sleeve for prolonged sous vide cooking. I also set it on top of a plastic cutting board as extra insurance to protect my counters. The So-Vida sleeve sold for $28.74 at the time of this writing and was rated 5-stars based on 182 reviews on Amazon so I'm not the only one who likes it. Alternatively, you can hack sous vide insulation by wrapping your container in a thick towel. It is not as elegant, but it will help hold in the heat. vacuum sealing system. The Foodsaver system is easy to use and does a great job. The advantages of using a vacuum sealing system include:
- It really gets the air out, which means your food will cook more evenly, will be easier to fully submerge in the sous vide bath and you won't have leakers
- Vacuum packed food typically lasts up to five times longer as the food is not exposed to oxidation
- Longer lasting food means you can meal prep for work day and entertaining meals days in advance and store sous vide cooked food in the fridge or freezer