Anova Culinary Sous Vide Kit, Silver, Black, Clear, Large

I have had mine for over a year and am satisfied. This is a good product, though I had one problem that I'll describe below. This large vessel is great for cooking during hot months when i don't want to heat up the house. I'll buy enough meat for a month, trim and portion it, vacuum seal it, and then cook it sous vide and freeze it. It's a great system. It was worth spending the time to identify and test the best temperatures for cooking the optimally tender and juicy meats. I use it for delicate things like chicken breast, long-cooking things like pot roast (chuck roast, shoulder roast), and everything in between. Easy to clean. You will need to learn how to do sous vide because it's a technique that requires some study. I put mine on a sheet pan with a cooling rack on it to separate the heated water from the surface that the vessel rests on. The problem I had was with the circulator. The bezel that contains the digital readout loosened and fell off. I reattached it with "all plastics" glue that is sold at hardware and home improvement stores, and which is made by loc tite. No problems since then. I'd buy another circulator like this and I recommend it too. For smaller sous vide projects, like just cooking a pound or two of something, or pasteurizing eggs, I use an 8 quart Farberware pot. The vessel that comes with this kit is big and is not practical for daily use unless you're cooking sous vide a lot.

This was very nicely packaged and easy to put together. Only thing it isn't clear how to shut down. From what I researched ya just have to pull the plug to turn off. So far I have done porterhouse steaks that where of a less quality of cut , 2hr at 133. A 10# whole primerib bone on 20hr at 133 it probably could of gone a bit longer. At the bone was closer to rare. And a 5# pork center loin 6hr at 143. All came out tender. Will go a little heavier on season next time. I was a little worried of over season. This is definitely the way to go to cook lesser quality cuts to come out tender and flavorful. Only gripe is I haven't been able to get app and unit to sync.

This was a big purchase for me, but one I don't regret. I've made ribs, swordfish, and steak so far. All have turned out excellently! I had issues connecting to the app initially, but eventually got things to work. Finding recipes, setting the temperature, and running a timer are all done from my phone! I love the tank as well. It's big enough to handle large meats (easily handles a whole rack of ribs), but also small enough to fit into my shelves.

My son bought us an Anova sous vide several years ago, which we thoroughly enjoyed using. It was time to upgrade and so I bought my wife a new wi-fi Anova sous vide, along with a cooking container, for Christmas. She used it for first on Super Bowl Sunday, and it worked as well as its predecessor. Unfortunately, after the cook, while attempting to separate the metal sleeve from the cooker the top plastic piece, where you activate the cooker, snapped off. The piece only has 4 small internal pillars that hold it onto the top plastic piece, they were the failure point of the design. By the way I could not separate the metal sleeve from the cooker, so even that was a failure. UPDATED 2/25/2024 Anova has replaced the broken sous vide, and their customer support was quick and efficient in getting the replacement to me.

This product works as intended. I do wish it retained the heat well. Like if the tub had a sleeve that held in the heat. Right now we’re wrapping it in a towel. If you have ever sous vide before you probably know what I’m talking about. Other than that this product is great.

Makes meat so tender! My son is the Chef in the family and this was a Christmas present for him. Easy to use!

The great on the top should have a little cut out where he can drop it in and slide it forward or backwards to lock it in so that everything stays submerged so you do not have to buy other stuff to keep the vacuum sealed bags under water

Dont get me wrong the meat was tender but the texture even after pan searing it just wasnt the same as just doing it the old fashioned way. It was just missing something and no matter which protien I tried they all were just missing something. Chicken came out tasting blan even after reseasoning it before searing and steak was more like eating seared stew meat. i think it may have been the vacuum seal. Seems to suck everything out of it and then it just cooks on the outside instead of in the meat. The machine is a fine piece of equipment and worked as it said it would just not for those who grew up cooking it the right way.