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 Post subject: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 9:14 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
My new Anova arrived yesterday. Tried to find a proper kettle to use with it but most of my saucepans were a bit too short (AC 4-qt.) and my big stockpot is just w-a-y too big. Sort of the Three Bears thing.
So I'm looking at Amazon for a pot of the right size. Thinking it should be at least 12-inches tall, maybe eight quarts.
How does this one look to you S-V cooks?:

http://www.amazon.com/gp/product/B009UVQ1CG/ref=ox_sc_act_title_1?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

Has anyone successfully paired their Anova with iPad Bluetooth?


Last edited by Linda on Thu Apr 16, 2015 11:00 am, edited 1 time in total.

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 Post subject: Re: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 10:57 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Sorry, double post.


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 Post subject: Re: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 11:18 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
I have found that a wide pot that is just tall enough to hold the circulator works best. Extra height does not really help. Most of the time we use a Cambro we bought at Cash and Carry. It fits in one of the JennAir bays. Steve cut the top so there is a tab for the circulator. The top helps with retaining water temp. The other pot I use is my AC 8 quart. It is just tall enough, but a squatty DO.

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Alina


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 Post subject: Re: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 4:19 pm 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Thank you, Alina, your advice is always very helpful.
I actually have both 8 quart and 6 quart AC stockpots as well as 6 qt. Cambros, I guess I need look no further. I love your idea of cutting an opening in the Cambro lid to fit the Anova....it makes so much sense and it's so clever!

BTW, my first try with the circulator was a big failure, the sweet and spicy carrots recipe in the Modernist recipe e-Book. Next I'm thinking about trying some pork, a roast or some ribs. Any advice would be welcomed.


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 Post subject: Re: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 5:49 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I have an asparagus pot and a super cheap tall 10 qt stock pot from the dollar store.

My favorite sous vide item is salmon at 124 for 30 mins and then seared. Asher asks for it if we go more than a couple of weeks without having it.

--Lisa


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 Post subject: Re: Sous Vide vessel
PostPosted: Thu Apr 16, 2015 7:40 pm 
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
I use a 12 quart square polyproylene Cambro container. I think its original intended use was for dough proofing.


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 Post subject: Re: Sous Vide vessel
PostPosted: Fri Apr 17, 2015 7:38 am 
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Joined: Sun Oct 21, 2012 8:51 am
Posts: 663
Location: W. Montana
Thanks everyone, I'm happy that I won't have another huge pot to store.


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 Post subject: Re: Sous Vide vessel
PostPosted: Fri Apr 17, 2015 9:26 am 
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
Another cambro user here.


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