Instant Pot Sous Vide Circulator £49.95 Sold by Instant Pot UK and Fulfilled by Amazon
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Instant Pot Sous Vide Circulator £49.95 Sold by Instant Pot UK and Fulfilled by Amazon

11
Found 1st May
You don't need an instant pot to use this.

Great for cooking meat and some veg in a really controlled way.

Seems to be a better price than any such device available now.

I was thinking about it but as a veggie I guess it's got pretty limited function.
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11 Comments
Bought the Aldi version a couple of months ago. Here's a topside of beef I did over the weekend; 20 hours at 57.5 degrees.

33725426-1Ik2o.jpg
terriclarkfan32 m ago

Bought the Aldi version a couple of months ago. Here's a topside of beef I …Bought the Aldi version a couple of months ago. Here's a topside of beef I did over the weekend; 20 hours at 57.5 degrees.[Image]


You not sear it?
Don't always bother, but that photo was straight out of the bag.
Isn't that just an expensive thermometer with a gentle stirrer built in?

I wasn't aware that you needed to stir while doing sous vide? It's normally sealed in plastic.
Bigfootpete2 h, 11 m ago

Isn't that just an expensive thermometer with a gentle stirrer built in? I …Isn't that just an expensive thermometer with a gentle stirrer built in? I wasn't aware that you needed to stir while doing sous vide? It's normally sealed in plastic.


It's to improve the accuracy. If the water wasn't circulated you'd get hot and cold spots. The device would be pretty useless without that function.
Edited by: "Jetset1981" 1st May
Bigfootpete2 h, 21 m ago

Isn't that just an expensive thermometer with a gentle stirrer built in? I …Isn't that just an expensive thermometer with a gentle stirrer built in? I wasn't aware that you needed to stir while doing sous vide? It's normally sealed in plastic.



They are very accurate thermostatically controlled heaters with an impeller to gently circulate the water to maintain an even temperature to within plus or minus 0.1 degree centigrade of the temperature you set it to be at so that you can cook food perfectly at the same temperature throughout the same piece of food be it meat, fish or vegetable.

You do not stir the food in the bag, it is the water that is "stirred" to eliminate any hotter or cooler spots.
sandra511 h, 28 m ago

They are very accurate thermostatically controlled heaters with an …They are very accurate thermostatically controlled heaters with an impeller to gently circulate the water to maintain an even temperature to within plus or minus 0.1 degree centigrade of the temperature you set it to be at so that you can cook food perfectly at the same temperature throughout the same piece of food be it meat, fish or vegetable.You do not stir the food in the bag, it is the water that is "stirred" to eliminate any hotter or cooler spots.


Yeah, that's what I was trying to say
I started typing before you posted your reply Jetset1981 then got called away and by the time I got back to my computer and finished typing and posted my comment I saw that you had already posted your reply, if I had seen it before I had posted I wouldn't have posted mine as your comment had explained it.
terriclarkfan1st May

Bought the Aldi version a couple of months ago. Here's a topside of beef I …Bought the Aldi version a couple of months ago. Here's a topside of beef I did over the weekend; 20 hours at 57.5 degrees.[Image]


You should really be aiming for a minimum of 60 degrees for 45 minutes to make sure it's safe. Looks pretty tasty!
mikeey8422 h, 46 m ago

You should really be aiming for a minimum of 60 degrees for 45 minutes to …You should really be aiming for a minimum of 60 degrees for 45 minutes to make sure it's safe. Looks pretty tasty!


Beef is fine to be cooked at lower temperatures, for example medium rare is around 55-57degC, because the bacteria only forms on the outside of beef and that is neutralised during searing at 200+degC. So I would be weary of eating beef that had been immersion cooked and not seared on the outside, but if you are confident in your food preparation and the source of your meat, then you should be fine.
xfirebladex8 m ago

Beef is fine to be cooked at lower temperatures, for example medium rare …Beef is fine to be cooked at lower temperatures, for example medium rare is around 55-57degC, because the bacteria only forms on the outside of beef and that is neutralised during searing at 200+degC. So I would be weary of eating beef that had been immersion cooked and not seared on the outside, but if you are confident in your food preparation and the source of your meat, then you should be fine.


That isn't strictly true when cooking for something like 20 hours. That is long enough for bacteria present to start causing trouble. The minimum safe temperatures required for slow roasting/grilling are very different than sous vide. Especially as sous vide is anaerobic, so bacteria that wouldn't grow under normal atmospheric conditions can start to flourish
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