Its a Sous Vide Supreme. It was the first real consumer sous vide appliance to market. They went with this all-in-one design. I greatly prefer the immersion circulator styles like the Anova that its sitting next to for price, performance, and storage reasons. But, I still have it, and pull it out sometimes when I want to do a couple things at the same time. Biggest advantage it has is the water doesn't flow inside it, so its easier to do fragile things like eggs.
Anthony Seto
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ah. I got a Nomiku circulator after seeing all your sous vide posts. Do you use vacuum sealer or plain old freezer bags?
Jonathan LaCour
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Anthony Seto depends. Sometimes, we will do a big Costco run, and divide the proteins up into meal-sized portions, season them, and then vacuum seal them and toss them in the deep freezer. Then, we will turn on the circulator a few hours before dinner and throw a bag directly from the freezer into the bath.
If I'm doing something from fresh, not frozen, a lot of the time I'll use a standard freezer bag, and save the hassle of the vacuum sealer. But it really depends on my mood and the cook.
Comments (7)
We have the same two!
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what is the square one????
Its a Sous Vide Supreme. It was the first real consumer sous vide appliance to market. They went with this all-in-one design. I greatly prefer the immersion circulator styles like the Anova that its sitting next to for price, performance, and storage reasons. But, I still have it, and pull it out sometimes when I want to do a couple things at the same time. Biggest advantage it has is the water doesn't flow inside it, so its easier to do fragile things like eggs.
ah. I got a Nomiku circulator after seeing all your sous vide posts. Do you use vacuum sealer or plain old freezer bags?
Anthony Seto depends. Sometimes, we will do a big Costco run, and divide the proteins up into meal-sized portions, season them, and then vacuum seal them and toss them in the deep freezer. Then, we will turn on the circulator a few hours before dinner and throw a bag directly from the freezer into the bath.
If I'm doing something from fresh, not frozen, a lot of the time I'll use a standard freezer bag, and save the hassle of the vacuum sealer. But it really depends on my mood and the cook.