I'm posting this under a new title because I've seen a lot of replies to
the original thread where people are talking about hopping all over the
$100 dollar solution. Be _very_ careful about the less expensive
"options" and your own crockpot. These cheaper units usually have a decent
temperature control system but they don't circulate the water like the more
expensive units do. And according to a lot of what I've read, the
circulation of the water in the sous vide bath is important to the end
quality of what you're cooking.

On 2013-10-30, Alan Holbrook > wrote:
> I'm posting this under a new title because I've seen a lot of replies to
> the original thread where people are talking about hopping all over the
> $100 dollar solution. Be _very_ careful about the less expensive
> "options" and your own crockpot. These cheaper units usually have a decent
> temperature control system but they don't circulate the water like the more
> expensive units do. And according to a lot of what I've read, the
> circulation of the water in the sous vide bath is important to the end
> quality of what you're cooking.

I'm thinking this is still a new market and, like microwaves, the
price will drop. Here are two units with heat/circ for under $200:

http://www.sousvides.com/
http://sansaire.com/

Expect more. As for the Dork controller, I imagine after a intitial
stabilityzation, circulateyness not problimatical. Lotta reviews and
almost all are positive. Are 100+ ppl lying? Besides, I'm not
cooking for 2 doz ppl or even 4. Jes me, until I get the range on
this new cookifying methodopoly. woo!

nb

notbob wrote:
>
> On 2013-10-30, Alan Holbrook > wrote:
> > I'm posting this under a new title because I've seen a lot of replies to
> > the original thread where people are talking about hopping all over the
> > $100 dollar solution. Be _very_ careful about the less expensive
> > "options" and your own crockpot. These cheaper units usually have a decent
> > temperature control system but they don't circulate the water like the more
> > expensive units do. And according to a lot of what I've read, the
> > circulation of the water in the sous vide bath is important to the end
> > quality of what you're cooking.
>
> I'm thinking this is still a new market and, like microwaves, the
> price will drop. Here are two units with heat/circ for under $200:
>
> http://www.sousvides.com/
> http://sansaire.com/
>
> Expect more. As for the Dork controller, I imagine after a intitial
> stabilityzation, circulateyness not problimatical. Lotta reviews and
> almost all are positive. Are 100+ ppl lying? Besides, I'm not
> cooking for 2 doz ppl or even 4. Jes me, until I get the range on
> this new cookifying methodopoly. woo!
>
> nb

Sounds to me like sous vide cooking is more trouble than it's worth.
I'm going to McDonalds.

G.

On 10/30/2013 2:15 PM, Gary wrote:
> notbob wrote:
>>
>> On 2013-10-30, Alan Holbrook > wrote:
>>> I'm posting this under a new title because I've seen a lot of replies to
>>> the original thread where people are talking about hopping all over the
>>> $100 dollar solution. Be _very_ careful about the less expensive
>>> "options" and your own crockpot. These cheaper units usually have a decent
>>> temperature control system but they don't circulate the water like the more
>>> expensive units do. And according to a lot of what I've read, the
>>> circulation of the water in the sous vide bath is important to the end
>>> quality of what you're cooking.
>>
>> I'm thinking this is still a new market and, like microwaves, the
>> price will drop. Here are two units with heat/circ for under $200:
>>
>> http://www.sousvides.com/
>> http://sansaire.com/
>>
>> Expect more. As for the Dork controller, I imagine after a intitial
>> stabilityzation, circulateyness not problimatical. Lotta reviews and
>> almost all are positive. Are 100+ ppl lying? Besides, I'm not
>> cooking for 2 doz ppl or even 4. Jes me, until I get the range on
>> this new cookifying methodopoly. woo!
>>
>> nb
>
> Sounds to me like sous vide cooking is more trouble than it's worth.
> I'm going to McDonalds.
>
> G.
>
I can't imagine the need to cook meat in a special gizmo. It's about as
uninteresting to me as a toaster oven.

Jill

On 2013-10-30, jmcquown > wrote:

> I can't imagine the need to cook meat in a special gizmo. It's about as
> uninteresting to me as a toaster oven.

I imagine that's only cuz said gizmo is currently so expensive. When
it gets down to $50-80 at WallyWorld --and it will-- you'll see 'em in
the home.

nb

"jmcquown" > wrote in message
...
> On 10/30/2013 2:15 PM, Gary wrote:
>> notbob wrote:
>>>
>>> On 2013-10-30, Alan Holbrook > wrote:
>>>> I'm posting this under a new title because I've seen a lot of replies
>>>> to
>>>> the original thread where people are talking about hopping all over the
>>>> $100 dollar solution. Be _very_ careful about the less expensive
>>>> "options" and your own crockpot. These cheaper units usually have a
>>>> decent
>>>> temperature control system but they don't circulate the water like the
>>>> more
>>>> expensive units do. And according to a lot of what I've read, the
>>>> circulation of the water in the sous vide bath is important to the end
>>>> quality of what you're cooking.
>>>
>>> I'm thinking this is still a new market and, like microwaves, the
>>> price will drop. Here are two units with heat/circ for under $200:
>>>
>>> http://www.sousvides.com/
>>> http://sansaire.com/
>>>
>>> Expect more. As for the Dork controller, I imagine after a intitial
>>> stabilityzation, circulateyness not problimatical. Lotta reviews and
>>> almost all are positive. Are 100+ ppl lying? Besides, I'm not
>>> cooking for 2 doz ppl or even 4. Jes me, until I get the range on
>>> this new cookifying methodopoly. woo!
>>>
>>> nb
>>
>> Sounds to me like sous vide cooking is more trouble than it's worth.
>> I'm going to McDonalds.
>>
>> G.
>>
> I can't imagine the need to cook meat in a special gizmo. It's about as
> uninteresting to me as a toaster oven.
>
> Jill

it might also make a dandy foot bath for you.

jmcquown > wrote in
:

> On 10/30/2013 2:15 PM, Gary wrote:
>> notbob wrote:
>>>
>>> On 2013-10-30, Alan Holbrook > wrote:
>>>> I'm posting this under a new title because I've seen a lot of
>>>> replies to the original thread where people are talking about
>>>> hopping all over the $100 dollar solution. Be _very_ careful about
>>>> the less expensive "options" and your own crockpot. These cheaper
>>>> units usually have a decent temperature control system but they
>>>> don't circulate the water like the more expensive units do. And
>>>> according to a lot of what I've read, the circulation of the water
>>>> in the sous vide bath is important to the end quality of what
>>>> you're cooking.
>>>
>>> I'm thinking this is still a new market and, like microwaves, the
>>> price will drop. Here are two units with heat/circ for under $200:
>>>
>>> http://www.sousvides.com/
>>> http://sansaire.com/
>>>
>>> Expect more. As for the Dork controller, I imagine after a intitial
>>> stabilityzation, circulateyness not problimatical. Lotta reviews
>>> and almost all are positive. Are 100+ ppl lying? Besides, I'm not
>>> cooking for 2 doz ppl or even 4. Jes me, until I get the range on
>>> this new cookifying methodopoly. woo!
>>>
>>> nb
>>
>> Sounds to me like sous vide cooking is more trouble than it's worth.
>> I'm going to McDonalds.
>>
>> G.
>>
> I can't imagine the need to cook meat in a special gizmo. It's about
> as uninteresting to me as a toaster oven.
>
> Jill
>

Very simple answer: the quality of the finished product. As just one
example, I've never had better, tastier, more tender lamb chops or spare
ribs than the ones I've cooked sous vide.

As far as "special gizmo" is concerned, stoves are special gizmos,
broilers are special gizmos, and grills are special gizmos. So you must
cook your meat on a stick held over an open fire...?

On 2013-10-31, Alan Holbrook > wrote:

> Very simple answer: the quality of the finished product.

See my orig thread (latest post), which you uselessly forked, for a cheap solution to
the non-circulating "$100 solution".

nb

Alan Holbrook wrote:
>
> As far as "special gizmo" is concerned, stoves are special gizmos,
> broilers are special gizmos, and grills are special gizmos. So you must
> cook your meat on a stick held over an open fire...?

Actually Alan, one of my best steak memories was back in the 60's. I
was on a Boy Scout campout and I cooked a steak on a forked stick over
an open campfire. It was a good one. :-D

G.

In article >,
Alan Holbrook > wrote:

> I'm posting this under a new title because I've seen a lot of replies to
> the original thread where people are talking about hopping all over the
> $100 dollar solution. Be _very_ careful about the less expensive
> "options" and your own crockpot. These cheaper units usually have a decent
> temperature control system but they don't circulate the water like the more
> expensive units do. And according to a lot of what I've read, the
> circulation of the water in the sous vide bath is important to the end
> quality of what you're cooking.

I would be interested in why that might be.

Isaac