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Just got a Nano but thinking I'm going to return for the Precision Cooker 3.0 since hard water is a bit of an issue where I live. Are there features on the Nano that aren't on the 3.0? Also hoping the size is the same. Amazon claims the 3.0 is larger, but they seem about the same from your comparison video. Thanks! Love your channel!

You should show trump your magnet trick.He seems to think magnets and water are incompatible

The Hollandaise looks a little thin. How would you thicken it up a bit?

What is your opinion of the pros and cons of the torch vs. a good old pan sear after sous vide?

I think I would default to the 150 F, but should I maybe drop down to 145 F if I were to pan-sear it after the sous vide? I am thinking that the pan sear will raise a few more degrees.

Does sous viding the chicken breast negate the need to wet brine it?

I recently purchased a Yedi Infinity Sous Vide Cooker, it came in 2nd on an America's Test Kitchen review at half the cost of the winner at $98.89 . It was the fastest to heat the water and the only negative was its size. I've used it several times and the temp is spot on with my instant read thermometer.

I just recently purchased a COSPARX Sous Vide Container 12 Qt with Universal Silicone Lid and on my first use it leaked all over my counter. It felt like junk when I unboxed it and have since returned it. I have the Anova 16L on the way now so I'm trusting your review lol.

Just bought the ISV-200 for about $58. I'm just getting into sous vide. Great review.

How is 100 watts more of heating capacity equal 5 x the bath capacity?

Good video, as always. I noticed that as you finished the sous vide portion there was a lot of juice in the bag. For what its worth I freeze the burger before sealing in my chamber vac along with a drop or two of good olive oil. It gives a very tight fit as you can imagine. But without compressing the meat. Cooking for about 2.5-3 hours (at 57C/135F). I use an 8 oz patty and when the bag is opened there is less than 1 tsp of liquid left over. My local butcher makes these patties with prime rib meat and fat, 80-20 ratio. They are sooo good! Cheers, Peter

I just got a Sous Vide and this video was very helpful! Thank you!

Thank you for posting this! Exactly the information I needed.

I notice you didn’t answer the question, “Is it worth it?”. Saying it’s a little more is a huge understatement. How can a plastic box be worth $150? My short answer is, “It can’t.” Is it nice, yes, so if you have money burning a hole in your pocket, go for it. For myself, I ordered one that is still too expensive at about 1/3 the price.

Great video and right up my alley in style of cooking. Subscribed!

Love the tri-tip! I buy the primal cut at Costco, clean and trim it up. Dry brine for 2 days with just Celtic sea salt. In the sous vide for 20-22 hours. Pull it and leave it cooling in the fridge for the next day or two. Makes for a quick preplanned meal later in the week. Remove from the fridge and bag, pat dry…. Into the air fryer for 12 minutes at 400F, flipping 1/2 way. Comes out perfect, with very little grey band, and heated through and read to serve. Dinner in the table in less than 20 minutes on those busy days ! Love this channel! Keep up the good content!

The Australian version cannot store the plug underneath like the American version because our plugs are bigger

We cab link no good. Their web site shows ZERO (0, no, nada) Sous Vide machines! What happened?

Nice video. Great info. I had to listen to a snippet 3 times to finally understand “recipe catalogue” just a bit fast for my 70 y/o ears.

I have never seen a steak cooked that way before. Always cooked it over an open flame. You have opened my eyes to whole new world of cooking. Thank you so much for sharing with us your knowledge. Much appreciated. Liked and subscribed of course! LOL

great vid

I recommend repeating the experiment but doing one at 150 then do a blind taste test. Think you will be very surprised at the result. I always cook steaks at 130 but burgers at 150.

Great.video. It answered all my questions. I ordered one of these yesterday. Thank you.

Can someone link me an actual user manual? Not the quick guide? I am a professional chef which also do chef at home and I recently purchase the chamber vacuum sealer. i would like to see in details the programs in order to start doing my own recping etc. But there's nothing on the web.

Can I do part-baked pizza without it getting crushed in the special bags ??

May try this out I usually deep fry my food but it's sending my cholesterol through the roof. How is the taste of this method?

Nice comparison. My first ever experiment with sous vide was to make 8 oz burgers in sous vide, then searing over a grill. I've compared it to a burger cooked over the grill. The sous vide patty tasted like steamed meat, the one cooked over the grill had a rich flavor from fat smoke and a more robust char flavor. I like sous vide better for steaks.

I have the OG 1.0 and it’s whisper quiet… I’ve never even noticed a sound. I don’t want a noise when buying a new one. What models have you tested that are quiet?

Thanks for the video. I especially liked the tip on sealing chip bags!!

I have to recommend against this. Anova just announced (today) that starting in 14 months, they will no longer support the blue tooth/wifi app at all on my version of the Annova Precision Cooker. It will become manual-only. (For the record, wifi and bluetooth protocols are not changing. This is a business decision from Anova.) I have been offered a discount to buy version 3.0, but only if I buy in the next two weeks. This sounds like a cash-flow management issue and the company is in need short term revenue, but there is no hint offered that the new version won't also be forced into obsolescence when Anova releases a version 4.0.

I have to recommend against this. Anova just announced (today) that starting in 14 months, they will no longer support the blue tooth/wifi app at all on my version of the Annova Precision Cooker. It will become manual-only. (For the record, wifi and bluetooth protocols are not changing. This is a business decision from Anova.) I have been offered a discount to buy version 3.0, but only if I buy in the next two weeks. This sounds like a cash-flow management issue and the company is in need short term revenue, but there is no hint offered that the new version won't also be forced into obsolescence when Anova releases a version 4.0.

Just bought the Ink Bird for less than $60 on prime day.

Hello there! Would you recommend the Anova 3.0 Precision Cooker over the Joule Turbo?

I realize that vacuum sealing keeps the food fresher for a longer time than just sealing. But, how much more? Like with your blueberries. How much more "life" do you get out of the berries with the few vacuum pulses you used, than with just sealing? I'm just wondering if it pays to bother with the vacuum sealing as opposed to just sealing for many items.

Thanks, good review. I was just wanting to check the V 3.0 out for if / when my OG nano dies.

Hello Thanks for your useful content! I am totally confused about which one is the better choice for me. Breville jule turbo or Anova precision cooker 3.0. Which one is your suggestion? I have read a lot of reviews but didn't come to a conclusion. Which one is more durable? Is the extra 60 bucks on Breville worth it?

Why the damned music?

I prefer around 150. Anything less than that the texture just isn’t ‘chicken’ texture to me.

Maybe Monday?

Ok you've got me intrigued this 4th of July! I'm going to take the trip tip to 7 hrs @135! Thanks for the detailed video!

That‘s not a sauce hollandaise. It has no structure. If you want the water content to be that high add a stabiliser like xanthan gum. Otherwise use ghee or clarified butter instead of the whole butter and you will get a much better texture.

Thank you for testing 167 12 and 13 minutes. That was exceedingly helpful!! Not to mention the Hollandaise sauce Boom! Appreciate all you do!!

I use ping pong balls but it's the same idea

I've had an older model anova for probably 6 years, that thing other than an idiotic base retention mechanism is still bulletproof and it's not that loud

Do you still recomend it? How has it held up? Thank you

So appreciate your knowledge! Thank you ! Liked and subscribed.

Been looking a for a channel like for a while, I have always been interested in water bath tech. Just wondering if you prefer this brand over others…😊 great vid

I just got the isv 200w , and the thing is so EXTREMELY quiet , i started getting worried somethings wrong with the fan 🤣 .. incredible product and even more incredible price .. insane actually how good it is for 70-80 usd .. quite precise as well , i measured it .02 C +- variance

What was the internal temp after blasting it with super heat for over 3 minutes?

Thank you really helpful