Sansaire sous vide circulator

[glitch]

It was basil flavour ice cream and had the basil infused with the milk for 24 hours beforehand as well so I was quite gutted when that went down the bin.

Would you be more or less gutted if you knew that infusing basil in cold milk is completely pointless?

The flavour molecules of basil will only be released by heat - you could achieve the same results as your 24-hour infusion in mere minutes by gently heating the milk with the basil leaves in it.

But I like that sense of achievement when it's done right. Call me weird but that's the part of the fun of cooking. Knowing it will come out perfect before I even began seems to take the fun out of it.

That's really not the point of sous vide cooking, but you're still weird!

 

[glitch]

I like that sense of achievement when it's done right. Call me weird but that's the part of the fun of cooking. Knowing it will come out perfect before I even began seems to take the fun out of it.

I'm fast running out of ways to try and get this across to you, but sous vide cooking is not about achieving perfect results and it in no way guarantees that.

It's just another cooking method, albeit one where it is simple to heat something to a specific temperature for a chosen length of time.

Not to mention you don't get any of that smell of the cooking process either with this bag thing. Smells is critical to the cooking process too. For example there something about the smell of chicken roasting in the oven and have that flow through the house.

We all use this when we cook sous vide. Best of both worlds.

 

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Anyone remember?!

I think that was the 2013 MasterChef finale.

If my memory serves me correctly, Larkin had a bike pump out at one point and went about removing the skin and crisping it up before glueing it back on to a sous-vided piece of duck breast.

 

[glitch]

That has the bike pump element, but it's cooked in an oven... perhaps they've changed the recipe before uploading it to make it accessible, given most people don't have all the sous vide gear?

Sorry, I'm getting my memories mixed up.

Larkin used the bike pump to remove the skin for the dish he cooked in the final episode, but it was Natalie who glued the skin back on the duck when cooking for Simon Rogan.

 

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How is everyone finding their Sansaire (or Anova, for those people) after a month of ownership?

Since I stumbled across what I feel is the ideal-sized container for my needs and playing around with insulation ideas, I've been using mine every weekend and it's also seen plenty of mid-week service. I've cooked all sorts in it and results have been nothing short of excellent on each and every occasion.

The only thing that was annoying me about the Sansaire was that bloody stupid little metal grate that sits in the little groove in the bottom of the casing - you know, the one that's a PITA to get back in when you take the back off to clean the unit? With my Sansaire sitting on the bottom of the polycarbonate container I'm using it was completely redundant anyway, thus removing it has restored my inner peace.

All-in-all I'm incredibly impressed with the Sansaire and I only wish I'd bought another one for myself instead of giving one away. I've done a few dinner parties where life would have been a whole lot easier with two baths on the go!

 

[glitch]

All of this is really making me want to upgrade to a Sainsaire. Is there an ETA for when the UK/euro version will be back in stock?

I've asked, but not heard back as of yet.

If they aren't coming soon, it would be worth you looking at the Anova 240V model instead of putting yourself through the hassle of getting a transformer to work with the 120V Sansaire.

EDIT: Whoops... checked Sent Items and couldn't see the email, so rescued it from my drafts and have already received a reply.

We are so happy to hear you are enjoying your Sansaire! We expect to have stock within a week or so. If you have not done so already, sign up for our mailing list to be notified the minute that happens! Thank again for your support!

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