1200W Aldi Sous Vide Wand £49.99 @ Aldi
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1200W Aldi Sous Vide Wand £49.99 @ Aldi

£49.99Aldi Deals
44
Posted 4th Oct
Online only, from 13 Oct 2019.

Pretty good price for one, similar to Anova but with no Bluetooth.

These can be had for around £100 for a branded or £50 for a low brand like VonShef, but Aldi have 3yr warranty. These are unlikely to break however....

I managed to get one a couple years ago from Aldi, slightly different design but it's great, when you know how to get the most of it.

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thetarget05/10/2019 12:51

What sort of cool box are you using/recommending? Something like the …What sort of cool box are you using/recommending? Something like the following for £14.99:https://www.amazon.co.uk/gp/offer-listing/B01I3JU8DS/ref=olp_twister_child?ie=UTF8&mv_color_name=all&mv_size_name=1Any precautions needed when drilling the hole without cracking the lid? What size core bit is required? I have the Aldi SV wand from a year or two ago.Thanks.


I brought the following:

Atlantic Cool Box 10L from Amazon:

amazon.co.uk/dp/…FPH

Check the manual for your wand as mine is able to circulate 12 litres of water whilst maintaining an accurate temperature.

I used 2" core bit as that's slighty smaller then diameter of my wand, check the diameter and use accordingly and I would go slightly smaller if possible so it's a snug fit.

This box is made from plastic that isn't brittle so no precautions really, just go slow.

If you go ahead and make your own, make sure you measure up before you start cutting, check where your clip is in relation to how the lid closes and that you have enough clearance for the wand to be submerged correctly etc.

Have a quick Google too, there are plenty of blogs from others that have made a diy insulated sous vide box.

This is mine:

38610659.jpg
Edited by: "Rapata" 5th Oct
Great little gadgets.

Grab yourself a coolbox and cut a hole in the lid using a core drill bit and you have yourself an insulated sous vide box which near enough fully stops evaporation and your kitchen getting all steamed up!

Helps with the amount of electricity used and also helps to keep an even more stable temperature making it more efficient.
44 Comments
Great piece of kit, good price. Voted hot.
Thx OP, worth noting also free delivery on items over £20 and free warranty on electrical items ( upto 5 years depending on item ) 🐦
Edited by: "Mysticaltopaz24" 4th Oct
I love my sous vide wand. Use it all the time. You can get some amazing results.
It's a good price, however I'm still not sold on marinating my food in plastic just wonder if anyone has measured how much contamination goes on
Jetset198104/10/2019 21:56

I love my sous vide wand. Use it all the time. You can get some amazing …I love my sous vide wand. Use it all the time. You can get some amazing results.



You can get some amazing results without these too. These just make it easier and more convenient.

Fotune04/10/2019 22:00

It's a good price, however I'm still not sold on marinating my food in …It's a good price, however I'm still not sold on marinating my food in plastic just wonder if anyone has measured how much contamination goes on



Never thought about that before.......
At sous vide temperatures, pretty much all plastics are quite inert, especially those ones which are designed to be so.
RuudBullit04/10/2019 22:24

You can get some amazing results without these too. These just make it …You can get some amazing results without these too. These just make it easier and more convenient.Never thought about that before.......


Not really. I can get quicker easier results many times with standard methods. I do both and get fab results both ways. Sous vide gives a better result quite often though. It's a gadget I wouldn't be without and neither would nearly all high end or Michelin 🌟 restaurants.
Edited by: "Jetset1981" 4th Oct
Jetset198104/10/2019 22:59

Not really. I can get quicker easier results many times with standard …Not really. I can get quicker easier results many times with standard methods. I do both and get fab results both ways. Sous vide gives a better result quite often though. It's a gadget I wouldn't be without and neither would nearly all high end or Michelin 🌟 restaurants.


You've contradicted your own comment there, by stating that using traditional methods is easier, but you get better results more often with sous vide. So sous vide is easier to achieve great results. And high end restaurants use them for the convenience of being able to mass produce (in catering terms), with consistent results without the need for a great level of skill.
Roger_Irrelevant05/10/2019 02:07

Comment deleted


You clamp the sous vide inside a pan of water, it's a bit like a kettle element with a fan to push the water round. It will keep the water at the exact temperature you set. You put a steak in a bag, ideally vacuum sealed, with seasoning you like (e.g. rosemary, garlic, salt, pepper) then put the bag in the water at a set temperature (say 54.8 degrees) for an hour or two. You then take the steak out of the bag, dry it with some kitchen roll, and pan fry it (or blow-torch it or put it on the barbecue) at maximum temperature for 1 minute each side, it's the way steaks are cooked in Michelin restaurants.
Edited by: "caparn1" 5th Oct
Mysticaltopaz2404/10/2019 21:54

Thx OP, worth noting also free delivery on items over £20 and free …Thx OP, worth noting also free delivery on items over £20 and free warranty on electrical items ( upto 5 years depending on item ) 🐦


as it's instore only delivery is irrelevant
gibblesuk05/10/2019 05:22

as it's instore only delivery is irrelevant


OP states online only
Mysticaltopaz2404/10/2019 21:54

Thx OP, worth noting also free delivery and free warranty on electrical …Thx OP, worth noting also free delivery and free warranty on electrical items ( upto 5 years depending on item ) 🐦

So, you cook one steak at a time and it takes over an hour. That's not much good if you have 4 to feed. George Foreman for me.
gibblesuk05/10/2019 05:22

as it's instore only delivery is irrelevant


As the OP states its online only, your comment is irrelevant
mikeonuk05/10/2019 06:47

So, you cook one steak at a time and it takes over an hour. That's not …So, you cook one steak at a time and it takes over an hour. That's not much good if you have 4 to feed. George Foreman for me.


no, you put four steaks in the saucepan with the sous vide beforehand and then when you want to eat you just flash them in a frying pan or bbq
Edited by: "square72" 5th Oct
Great little gadgets.

Grab yourself a coolbox and cut a hole in the lid using a core drill bit and you have yourself an insulated sous vide box which near enough fully stops evaporation and your kitchen getting all steamed up!

Helps with the amount of electricity used and also helps to keep an even more stable temperature making it more efficient.
These are great for hitting a specific temp during a mash for home brewing, that's my main use for one. Plus delicious steaks indeed.
Has a SV cooker for a few months, got it as a present - the food results are top end, steaks are restaurant quality, chicken is amazing, you can even do sausages in them, the results beat standard cooking methods by a long way..you really cant mess up with one and these wands are a great budget way into this type of cooking....heat for sure at this price!
Rapata05/10/2019 07:05

Great little gadgets.Grab yourself a coolbox and cut a hole in the lid …Great little gadgets.Grab yourself a coolbox and cut a hole in the lid using a core drill bit and you have yourself an insulated sous vide box which near enough fully stops evaporation and your kitchen getting all steamed up! Helps with the amount of electricity used and also helps to keep an even more stable temperature making it more efficient.


I have a saucepan and sign board lid with a hole, not as temp efficient but more convenient to reuse a saucepan
My friends used to laugh when i told them 1 hour for a poached egg ........ until they tasted the resulting egg. In reality, i batch cook them, keep them in the fridge (for up to 3 days) and then, when i want one, just pop in into warm water for 10 minutes. And i'll never cook steaks any other way again.
jamhops05/10/2019 09:40

I have a saucepan and sign board lid with a hole, not as temp efficient …I have a saucepan and sign board lid with a hole, not as temp efficient but more convenient to reuse a saucepan


If you use a core drill bit you can pop the plastic bit back in the lid and use the cool box as intended.
Been thinking of getting one of these for a year or two. Came really close to getting one of the Anova ones a few months back, but don't really need the bluetooth or wi-fi connection. At this price, with Aldi Warranty, I am going to pick one up! Thanks for posting mchilli !
Rapata05/10/2019 07:05

Great little gadgets.Grab yourself a coolbox and cut a hole in the lid …Great little gadgets.Grab yourself a coolbox and cut a hole in the lid using a core drill bit and you have yourself an insulated sous vide box which near enough fully stops evaporation and your kitchen getting all steamed up! Helps with the amount of electricity used and also helps to keep an even more stable temperature making it more efficient.



What sort of cool box are you using/recommending? Something like the following for £14.99:
amazon.co.uk/gp/…e=1


Any precautions needed when drilling the hole without cracking the lid? What size core bit is required?

I have the Aldi SV wand from a year or two ago.

Thanks.
Fotune04/10/2019 22:00

It's a good price, however I'm still not sold on marinating my food in …It's a good price, however I'm still not sold on marinating my food in plastic just wonder if anyone has measured how much contamination goes on


No contamination at all. At under 65c there will be no transfer of taste. Amazing results with ease. I would never cook steak any other way at home.
thetarget05/10/2019 12:51

What sort of cool box are you using/recommending? Something like the …What sort of cool box are you using/recommending? Something like the following for £14.99:https://www.amazon.co.uk/gp/offer-listing/B01I3JU8DS/ref=olp_twister_child?ie=UTF8&mv_color_name=all&mv_size_name=1Any precautions needed when drilling the hole without cracking the lid? What size core bit is required? I have the Aldi SV wand from a year or two ago.Thanks.


I brought the following:

Atlantic Cool Box 10L from Amazon:

amazon.co.uk/dp/…FPH

Check the manual for your wand as mine is able to circulate 12 litres of water whilst maintaining an accurate temperature.

I used 2" core bit as that's slighty smaller then diameter of my wand, check the diameter and use accordingly and I would go slightly smaller if possible so it's a snug fit.

This box is made from plastic that isn't brittle so no precautions really, just go slow.

If you go ahead and make your own, make sure you measure up before you start cutting, check where your clip is in relation to how the lid closes and that you have enough clearance for the wand to be submerged correctly etc.

Have a quick Google too, there are plenty of blogs from others that have made a diy insulated sous vide box.

This is mine:

38610659.jpg
Edited by: "Rapata" 5th Oct
I'm assuming that the standard way of using this (without going fully diy) uses single use plastic bags or are they actually reusable?
woldranger05/10/2019 14:20

I'm assuming that the standard way of using this (without going fully diy) …I'm assuming that the standard way of using this (without going fully diy) uses single use plastic bags or are they actually reusable?


You can get reuseable silicon bags. Havent tried it but I looked at buying one of these once before.
"These are unlikely to break however...."

I'm on my third one in 18 months now (from Aldi). Terribly unreliable things.
pickledo05/10/2019 08:35

These are great for hitting a specific temp during a mash for home …These are great for hitting a specific temp during a mash for home brewing, that's my main use for one. Plus delicious steaks indeed.


That is GENIUS. Great tip. Thanks for sharing!
Monkeyd05/10/2019 19:03

That is GENIUS. Great tip. Thanks for sharing!


You need to be using a brew in a bag method though for the mash or the grains can make a mess of the stick.
Bear in mind that these are a heating element with a circulator. You really don't want anything but water in there.

I use my Anova for steaks and so forth, but most frequently actually use it to cook chicken breasts for sandwiches! Incredibly moist and tasty.

If you do steaks, I recommend trying the 'afterburner' sear on them. Get a charcoal starter, fill it and once it is roaring, the SV steak will need about 30 seconds on each side. You can put some sort of a cooking grid on top of the starter to hold the steak or suspend it using skewers.

I've also used a propane torch which is useful for searing inside. Just wish I had a better extractor fan because searing anything cooked SV in a pan gets a bit smokey, to say the least.
So the steaks are not pink in the middle? This is just boil in the bag!
mikeonuk06/10/2019 06:38

So the steaks are not pink in the middle? This is just boil in the bag!


Opposite of this. The steaks are exactly how you want them depending what temperature you set. You can't overcook it. If you put a steak in for 30 minutes or 3 Hours at 54°c it Will still come out perfectly medium rare. You can achieve results you can't or would struggle to achieve with conventional cooking. Just read up on them. All the best restaurants in the country use them so a bit more to it than boil in the bag.
Jetset198106/10/2019 07:55

Opposite of this. The steaks are exactly how you want them depending what …Opposite of this. The steaks are exactly how you want them depending what temperature you set. You can't overcook it. If you put a steak in for 30 minutes or 3 Hours at 54°c it Will still come out perfectly medium rare. You can achieve results you can't or would struggle to achieve with conventional cooking. Just read up on them. All the best restaurants in the country use them so a bit more to it than boil in the bag.



SV is a really great addition to any kitchen, but saying the same results can't be achieved without SV isn't right. If you're a decent cook, generally they can. I mean, there's a post here saying poached eggs taste better when cooked SV. Utter rubbish. The idea that Michelin starred restaurants use these because they give better results is also wrong. They give more consistent results, and are more convenient than traditional methods. Restaurants can SV a batch of of steaks to a particular temperature, remove and chill them, then simply return them to the SV to warm through and sear when required. This leaves chefs free to concentrate on other things.
Throbbo05/10/2019 21:06

Bear in mind that these are a heating element with a circulator. You …Bear in mind that these are a heating element with a circulator. You really don't want anything but water in there.I use my Anova for steaks and so forth, but most frequently actually use it to cook chicken breasts for sandwiches! Incredibly moist and tasty.If you do steaks, I recommend trying the 'afterburner' sear on them. Get a charcoal starter, fill it and once it is roaring, the SV steak will need about 30 seconds on each side. You can put some sort of a cooking grid on top of the starter to hold the steak or suspend it using skewers.I've also used a propane torch which is useful for searing inside. Just wish I had a better extractor fan because searing anything cooked SV in a pan gets a bit smokey, to say the least.


I live in a hard water area so I chuck some cheap spirit vinegar in the water when using the SV, keeps the wand and heating element nice and shiny. Not sure if it's degrading my re-usable vacuum bags but they seem fine.
RuudBullit06/10/2019 10:07

SV is a really great addition to any kitchen, but saying the same results …SV is a really great addition to any kitchen, but saying the same results can't be achieved without SV isn't right. If you're a decent cook, generally they can. I mean, there's a post here saying poached eggs taste better when cooked SV. Utter rubbish. The idea that Michelin starred restaurants use these because they give better results is also wrong. They give more consistent results, and are more convenient than traditional methods. Restaurants can SV a batch of of steaks to a particular temperature, remove and chill them, then simply return them to the SV to warm through and sear when required. This leaves chefs free to concentrate on other things.



I'm perfectly aware of the fact they're used for consistency. I eat at and know a lot of the chef's at these sorts of places. Personally I think the eggs are great and can't be achieved in the conventional method. You also lose a lot less moisture at lower temperatures. You couldn't achieve a very low 60°c chicken breast safely and easily without one.
I also cook a lot at home and use both methods depending on time or what I fancy. I wasn't meaning it did better steaks but yes for accuracy and consistency they're a great addition for both amateur and experienced home cooks.
Jetset198106/10/2019 10:31

I'm perfectly aware of the fact they're used for consistency. I eat at and …I'm perfectly aware of the fact they're used for consistency. I eat at and know a lot of the chef's at these sorts of places. Personally I think the eggs are great and can't be achieved in the conventional method. You also lose a lot less moisture at lower temperatures. You couldn't achieve a very low 60°c chicken breast safely and easily without one. I also cook a lot at home and use both methods depending on time or what I fancy. I wasn't meaning it did better steaks but yes for accuracy and consistency they're a great addition for both amateur and experienced home cooks.



I've never used mine for chicken to be honest. The main use of ours is through the summer, BBQ time. I just have my steaks ready to go, and whack them on the BBQ to finish when required.
Perhaps I'm a luddite, but for home use, for this sort of money a good seasoned cast iron griddle or frying pan, should be able to cook the perfect steak, with less hassle. And will last a lifetime.
Provided you get good quality steak.
Or will SV improve lesser quality ingedients, because its essentially slow cooking at low temperature?
robatt06/10/2019 14:46

Perhaps I'm a luddite, but for home use, for this sort of money a good …Perhaps I'm a luddite, but for home use, for this sort of money a good seasoned cast iron griddle or frying pan, should be able to cook the perfect steak, with less hassle. And will last a lifetime. Provided you get good quality steak. Or will SV improve lesser quality ingedients, because its essentially slow cooking at low temperature?


The thing about sous vide is that there is no way you can overcook things once the temperature has been set correctly. You can certainly cook a steak well in a pan, but however well you cook it (reverse sear is apparently the best), there will still be a gradient of 'doneness' as you head towards the centre of the steak. When you take a steak cooked medium-rare out of a sous vide bath, the whole thing is medium rare - no gradient at all and a quick sear of the outside won't make an appreciable difference to this. You can also cook very thick steaks using SV which would be very difficult not to ruin via traditional methods. The other advantage is if you're cooking for a lot of folk. It is easy to sear a number of steaks concurrently in a couple of pans or on a barbecue. Just take them out of the bath, dry, then finish off.

One thing which is a little different is that the steak can seem to be a little colder than we are used to from traditionally cooked steaks. You need to get them seared then on the plate and served quickly. No need to rest for any real time as there is no temperature gradient. Also, the texture of steak begins to break down after several hours so you don't want to overcook if possible. Restaurants which keep steaks sitting at a temperature all night (or even longer) give SV a bad name as the texture is off. Check out Serious Eats for useful info.

Another thing sous vide is good for is 'Sous-vide-que'. Things like slow-cooked brisket and certain other joints which can dry out in barbecues are much easier to cook using sous vide before finishing on a BBQ.

I remember a couple of years ago when Aldi last sold sous vide circulators, some stores had them available at knock down prices a few weeks later. I didn't get one at the time (I recall seeing a couple in my local store) but, if it's the same situation and you're not sure about spending too much money, might be worth waiting to see if you can grab one for 20 quid!
Rapata06/10/2019 10:26

I live in a hard water area so I chuck some cheap spirit vinegar in the …I live in a hard water area so I chuck some cheap spirit vinegar in the water when using the SV, keeps the wand and heating element nice and shiny. Not sure if it's degrading my re-usable vacuum bags but they seem fine.


Hard water here too and I just descale using a vinegar solution from time to time.

Yours is a good idea, however, so thanks for pointing it out. I don't imagine too much vinegar would be necessary to keep the scale away.
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