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Have you thought about more videos with this unit?

Bought one for the holidays. I do a thick ribeye for 60 and strong. Anyone else have custom settings they do?

Would you pls share the link of where you got your enamel cat iron 🙏thanks as well for your video !!!

This is TOTALLY FUCKING POINTLESS!!!!!

It took entirely too long to cook that little piece of meat. Too much prep work and time that could’ve been done in a crockpot in less than a day.

patiently waiting on the direct VS comparison between these🤗

Have you tried the Typhur Sous Vide station?

Pros just go manual only thing you set is sealing duration

I'm looking to replace my old machine that I've had for maybe 20 years. It seals a bag in maybe 4 or 5 seconds. We use it to vacuum seal salmon often a few dozen. Waiting almost half a minute for each bag to seal is a deal breaker for me. Looks like a good unit otherwise but I'll continue looking....

Thanks for your review. I snagged one during the Black Friday sales this year! Also plan on using this for the UMi Dry aging charcuterie bags that I also purchased.

I’m considering getting the 200w for my brother for Christmas. I have the Anova 3.0 (after watching your reviews) but I’m beyond annoyed the app is a subscription. How does the Inkbird app compared to Anova? Anova won’t even send you a notice when the cook is done. Truly unbelievable. The app should be an added value not a subscription. Thanks. Love the channel.

The monthly sub just to use the app makes anova sous vide from S grade to C grade. They even shut down the 2.0 customers from accessing their app. Not a company you want to support

I bet you could suvid in the package that it came with it’s already vacuum sealed.

In doing research before purchasing I came upon your channel and found it the most informative and easiest to navigate, thank you.

Thank you for the detailed review. I read many comments online referring that even with long timing extractions the Anova Chamber could not eliminate all the air inside the bags. Did you encounter these problems too?

How long did you leave it in the sous vice bath after you refrigerated it?

Do you have to use the app in order to use/ cook with either of the Inkbirds ?

Was about to buy an anova until I saw that you have to pay a subscription to use the app.

Can we seal retort pouch....

Well done, Thank you, subscribed

Having background music on while doing sound test is just bad.

What do you sous vide at 32F°, ice cream? Maybe I’m getting my conversions to C° wrong.

Did you end up making the follow up video after using it ? I can’t find it Thanks mate

Sad... hard to watch...

Anyone found a good accessory hose for this unit?

I know I am late to the game on this video but major thumbs up on production values. Sound is on point and at a good level with minimal background and sounding professional. The dual camera angles is genius and would actually keep me coming back for more video as I know I would have a good view. You were thorough without being verbose in your scripting. Overall, very well done.

In Canada, we also call it a blade roast

I have several rolls of bags for the edge sealers. Can you use them to make your own bags to work with this? Mainly asking because I didn't want to waste them. (I understand their site says no on the ridged bags.)

Great info/tips, and I won't say 'as usual' because you are above the 'usual' sous vide rhetoric. I would like to see you discuss bags for sous vide, in some serious depth. Meat is fairly mild on most bags with temps normally below 140F, but when cooking green beans or similar and recipes call for 180F +/_ things can be quite different. My best results lately have been when using the silicone bags. Also, canning jar lids are not created equal when using other than name brand (we make yogurt regularly -8oz jars). Again, thanks for the vids. Ozo

Losing the background music would really up your video game. In the meantime I need to go find another video.

Cooking in plastic bags will cause plastic to leech into your food which is very bad for your health long term..

Super helpful, thank you! :)

Thanks, very helpful and informative. I will now look to see if you have reviewed the new Annova Mini (an upgrade from the Nano ?) God bless you. Ozo

You lost me at the utter ridiculousness of using a blow torch to sear. The Most interesting part was the 137 and the frozen steak. Thanks.

The hardest part I find with eggs is having to get them out at the exact right time. Everything else I cook in the sous vide can just sit there, in the water, for an extra 15 minutes or 30 minutes when I get held up doing something else. But with eggs you have to get them out at the right time, if you don't then they are different to how they should be. But hey, thats just an issue with me hahahahhahhaa Thanks for doing this video, I think out of all of them I would do the the 13 minute version. But it is pretty cool that there are so many different ways you can do them.

Are there any tangible differences between the 100w and the 200w other than slightly different weight and different lcd? Went with the 100w just because I preferred the blue LCD and clean font to the digital clock font and orange.

The cooking in plastic part of the process really freaks me out. The more we learn about packaging food in plastic the more we are realizing that we are ingesting this stuff unknowingly. I imagine that adding heat would only make the process worse. Would love if you could do some research on this. Because what it comes down to is, is cooking in plastic bags really safe?

Very informative...and gave me some ideas. I watched this cos I'm thinking really hard about getting an instant pot and has sous vide so just looking at the fundermentals. Definitely a big win here

Can you vaccum items with liquidss such as brines?

"Rendering fat doesn't occur at either temperature" not sure what temperatures you're referring to but science would have you know the process of Rendering fat becomes noticeable at 130 and takes off from there when it comes to breaking down fat. Sous vide is about the perfect cook. It's consistent, as it's a measurable approach to cooking. 130 to 140 is the tested variability, the crux is level of doneness, how much fat is rendered, and the firmness of the meat. 137 is king for the also king torch searing method. All other searing methods will raise the firmness and internal temperature of the steak. And will increase the variability of cooks. Reverse searing, pan, cast iron, grill, you can taste and feel the difference. Until you experience 137 seared with a torch, opinions invalid.

I'm just about to take this new adventure of the Sous vide, spent weeks playing on TH-cam.. Your video is absolutely the best beginner guide/intro I've seen. Thank you so much. Instant subscription!

Rendering fat does not occur at either temperature. Much longer sous vide time (3-4hours) softens the fat much more. When you sear gun it, you can tell that the longer cook time creates much more dissolvable fat. The downside of the gun method of searing is that the sear is not a thick crust. And the only point that really matters is the variability of the flesh inherent in all steak, even the same grade, even different steaks cut from the same hunk. It is always a great meal. If you eat as much steak as I do, every meal is a new adventure. I find this a much more interesting subject than the nose of wine.

Dude you do know that the butter you throw into a pan medium high will burn completely, medium high heat will easily take the pan to around 400f or higher, the smoke point of butter is 350f, as evident from all the smoke when you thew it in, burnt butter tastes awful plus youre exposing yourself to carcinogens

And now Anova is charging $2 a month to begin with to access their app and use the Bluetooth/wifi capabilities of your machine and to access the app. They say they will grandfathering people who already own machines but when I access the site, the grandfathering will expire Sept 2025. This company has zero customer loyalty; when this one goes, never buying another Anova product.

And now Anova is charging $2 a month to begin with to access their app and use the Bluetooth/wifi capabilities of your machine and to access the app. They say they will grandfathering people who already own machines but when I access the site, the grandfathering will expire Sept 2025. This company has zero customer loyalty; when this one goes, never buying another Anova product.

nice film. that fat will drip into grill and that might have little fires all over next time you run the grill. I had my grill on low searing 4 thick 1 3/4 inches done at 135F and it dripped through creating fires all over. But the more fire, easier to sear lol

This dumbass is trying to teach us about food preservation... while handling the food with his bare hands... raw meat no less. CROSS CONTAMINATION. All you are doing is teaching people how to preserve the food they just contaminated, the germs will thank you. Shame on you... Why no learn before you teach? FFS, put on some gloves before you end up killing some one with your 'wisdom'.

Why didn’t the marshmallow re-expand when the vacuum door opened?

What temp do we cook it at?

I think this is the video that has convinced me to buy this particular unit. After dealing with the food saver, I need to upgrade. But I didn't want to drop $700+ for one. I think this will be a great intro into Chamber vacs. I do love the ability to do soups (liquids) with less fuss. I think I'll use that for camping. Make soups and chili ahead of time, freeze it and use them as ice packs in the cooler. Then just throw it in a pot of water, and heat my soup back up. Thanks!