It's a slow cooker that touts having a sous vide function, as well, and it's a well-known brand. It doesn't circulate the water, but based on certified reviews, people seem to like it… But I wanted to check here with people who are really into sous vide. Any suggestions? I assume letting the meat come to room temperature and also letting the water fully get to proper temperature before beginning the process?
I will say that he also got me a regular Anova sous vide, as well, but that's one I can keep at home and this is something to keep at my mom's, who has dementia and who I cook for regularly. Thanks!!
by MotherPainter314
7 Comments
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I throw frozen meat into a ‘heating up’ sous vide bath (starting with hot tap water) all the time no issues…this should work the same.
Double check the temp with it 20 minutes or so after it says it’s ready to make sure the temperature is reasonably close. But you should be fine with just extending the cook times a bit.
I don’t have one and can’t say if it’s good but if it keeps the water at the right temperature it’s absolutely fine. TBH in a pot this size water will ‘circulate’ enough just from the laws of physics.
I sous vide with an anova-style rig, but used to use a laboratory water bath akin to what you have here that was getting thrown out at my school. Haven’t noticed any difference between circulating and not circulating water. I imagine MAYBE it’s a danger to not have circulation with multiple individual bags where the space between the bags could lead to “cold zones” and its ~2 hour or less cook time. For 4 or more hours on a roast I doubt the circulation would make a big difference. I also think the circulation on impeller style rigs is more because they are designed to be used in small as well as large water baths, and the heat is emanating from a small region (the element in the anova) and has further to travel and diffuse. With this crockpot style setup, I imagine the element delivers a greater heating surface and probably dissipates more readily. Hope that helps, it’s a cool unit!
I’d be shocked if it didn’t work fine. The slowcooker part of it is gonna insulate the water pretty well, so there wont be much of a temperature gradient in there. You might have some “cold” (as in .5 degrees) spots on short cooks, but nothing that’ll really impact your cooking.
You don’t have to let your meat or water get to temp first. Just throw it in and set it. Even from frozen it’s fine.