Sous vide £19.99 Found In Aldi
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Sous vide £19.99 Found In Aldi

£19.99ALDI Deals
61
LocalFound 21st Jan
I have always fancied trying Sous Vide but did not want to spend a lot. Aldi have these reduced to £19.99!
Not the best I know. But I think great value for money and a 3 year guarantee
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Fantastic! Er, what is it??? Excuse my ignorance!!
chimp14uk2 m ago

Too long. Waste of time imo, especially when cooking fish. Texture is like …Too long. Waste of time imo, especially when cooking fish. Texture is like slime.



You did it wrong.
61 Comments
Oops. Pressed the wrong button sorry. Meant heat
which aldi, and were there many left?
Not the best? It does exactly the same as an Anova but you just don't thaw the BT connection. I have one I bought for 50 and I can't recomenda enough. Could buy a 2nd one
Fantastic! Er, what is it??? Excuse my ignorance!!
mritchie3 m ago

Fantastic! Er, what is it??? Excuse my ignorance!!


It basically heats water accurately so you can cook food at the minimum temperature for long periods of time. Can result in really tender meat even if not a tender cut
Paid £50 for this, but quite happy with it. Best steaks ever.
Original Poster
Hi deedie
I found this in the Berwick-upon-Tweed branch. Where you say?
2 miles short of Scotland
forzagarza20 m ago

It basically heats water accurately so you can cook food at the minimum …It basically heats water accurately so you can cook food at the minimum temperature for long periods of time. Can result in really tender meat even if not a tender cut


How long does it take to cook food in it?
bjrosl5 m ago

How long does it take to cook food in it?


Depends on the food! I did a beef joint for 12 hours, was lovely.
bjrosl5 m ago

How long does it take to cook food in it?


Depends, there’s various minimum times and temps depending on what it is (based on food agency advice). However you can usually leave stuff in for ages even like 24 hours. But say you were doing a steak you’d cook it sous vide but you’d want a charred on the outside so you’d finish it off in a frying pan as well.
bjrosl5 m ago

How long does it take to cook food in it?


Too long. Waste of time imo, especially when cooking fish. Texture is like slime.
bjrosl6 m ago

How long does it take to cook food in it?



Anything from 40 minutes to 36 hours depending on what you are cooking. I've had one for a month and won't go back to the old way of cooking chicken, steak or fish. Superb results.
chimp14uk2 m ago

Too long. Waste of time imo, especially when cooking fish. Texture is like …Too long. Waste of time imo, especially when cooking fish. Texture is like slime.



You did it wrong.
I presume that these don't come with any kind of gadget and bags for sealing the food away from the water so what's best for that, cling film or zip-lok sandwich bag type thingies?
fablanta3 m ago

I presume that these don't come with any kind of gadget and bags for …I presume that these don't come with any kind of gadget and bags for sealing the food away from the water so what's best for that, cling film or zip-lok sandwich bag type thingies?



Zip lock bags work, the water pressure will force the air out. I would use those first if you want to see if this way of cooking is right for you. After that, you can pick up a vacuum sealer for around the £20 mark.
Incredible find, what an absolute bargain, these start at 50-100 and anywhere upwards after that, I'd kill to find one at this price!
Wouldn't mind one of these. Though after reviewing the Darwin Awards, mains voltage into a big bowl of water just seems like a bad idea. Wonder if a slow cooker would be better
TeamMCS31 m ago

Wouldn't mind one of these. Though after reviewing the Darwin Awards, …Wouldn't mind one of these. Though after reviewing the Darwin Awards, mains voltage into a big bowl of water just seems like a bad idea. Wonder if a slow cooker would be better



No. Sous vide is about having a precise and consistent temperature with no hot or cold spots. A slow cooker could never give you anything approaching that. Also, it's as safe as an electric shower.
Edited by: "Master.G" 21st Jan
There’s one left in Aldi Leigh. It’s in the glass case, the label says £29.99 but it scans through @ £19.99
33107172-m3O4V.jpg
I had a grinding noise on a brand new one. The fix was to tighten the cross head screw on the little fan which swirls the water. The screw had not been fully tightened at the factory.

First I thought it was vibrations against the metal bowl I was using. I followed the troubleshooting guide in the manual but the stainless steel casing and plastic protective end cap were correctly fitted. The fan pole was straight.

Runs quietly now.
Edited by: "thetarget" 21st Jan
Got one for 29.99 in Urmson Mcstr a few weeks ago. They had 5 in, bought 1 @ 49.99, then another at 29.99. Assuming they still have 3 left there then! Do I reallly need a third? I'm seroiously wondering about homebrew applications now....
Was gonna mention the home brew aspect but I have a digital mashing bin and boiler so I tried this Sous Vide. While I was impressed with the taste it was only really of any use for tougher cuts of meat. I'd much rather buy a decent cut that go through the hassle of vacuum sealing and then leaving for 3-4 hours at 55° just to tenderise the meat.

Great price though for anyone that can get at this price.
Got one in Norwich thank you. Was labelled at £29.99 but scanned at 19.99
Great find.
Anyone starting to cook with these should read instructions carefully and have an understanding of minimum temperatures certain meats (e.g.chicken) need to achieve to kill pathogenic bacteria.
Professional chefs have been known to get things wrong with sous vide so anyone can.
Great tasting food however when done correctly.

Heat OP
Edited by: "Groaver" 21st Jan
en.wikipedia.org/wik…ide


The video on the above link is useful for understanding this cooking process.
Very good price. I bought this one when they had it reduced down to £29.99 at my local.
Had an issue with the water agitator, it was not in the right position and ended up grinding against the plastic protective cover on the base. But a pair of pliers fixed that problem.

Works well and can use for a 1/1 Gastronorm too.

Cook your chicken tits at 65c for 2 hours and they will be super juicy. Perfect for bulk cooking and food prep.
You need the extended time to kill pathogens like salmonella, unless you like spending your time in the Hospital.
thetarget2 h, 58 m ago

I had a grinding noise on a brand new one. The fix was to tighten the …I had a grinding noise on a brand new one. The fix was to tighten the cross head screw on the little fan which swirls the water. The screw had not been fully tightened at the factory. First I thought it was vibrations against the metal bowl I was using. I followed the troubleshooting guide in the manual but the stainless steel casing and plastic protective end cap were correctly fitted. The fan pole was straight.Runs quietly now.


Had same problem and fixed the same way. although i had to striaghten the rod a little with pliers first.
dealcreeper16 m ago

Very good price. I bought this one when they had it reduced down to £29.99 …Very good price. I bought this one when they had it reduced down to £29.99 at my local.Had an issue with the water agitator, it was not in the right position and ended up grinding against the plastic protective cover on the base. But a pair of pliers fixed that problem.Works well and can use for a 1/1 Gastronorm too.Cook your chicken tits at 65c for 2 hours and they will be super juicy. Perfect for bulk cooking and food prep.You need the extended time to kill pathogens like salmonella, unless you like spending your time in the Hospital.


Do you sear the chicken?
benfisher199145 m ago

Do you sear the chicken?


Sear it at a very high heat after cooking, same for Steak but this is more for colour, not flavour.
benfisher199151 m ago

Do you sear the chicken?


Same as what @GlentoranMark said. Sous vide them, then sear them (in pan you have preheated atleast 5 mins)
£12.99 in my local Aldi - last two on shelf acquired
My Aldi Sous Vide seems to have one spring attached to one side of the heating element, holding two rod bits together. Is that correct, or should there be one on the opposite side holding the single rod there to the heating element?
GlentoranMark1 h, 36 m ago

Sear it at a very high heat after cooking, same for Steak but this is more …Sear it at a very high heat after cooking, same for Steak but this is more for colour, not flavour.


It's for flavour and colour. It's called the Mailard reaction, and it darkens the meat and gives it lots of flavour. It's why you should fry meat before stewing it (or after sous vide in this case!)
Hoping to find one locally, cheers OP Bargain
Has anyone used those balls that float on the water to help trap in the heat?
dealcreeper3 h, 10 m ago

Same as what @GlentoranMark said. Sous vide them, then sear them (in pan …Same as what @GlentoranMark said. Sous vide them, then sear them (in pan you have preheated atleast 5 mins)



Five minutes is far too long. That defeats the object of sous vide, it'll overcook. You just want to sear it. Two minutes is about right.
Master.G13 h, 30 m ago

Five minutes is far too long. That defeats the object of sous vide, it'll …Five minutes is far too long. That defeats the object of sous vide, it'll overcook. You just want to sear it. Two minutes is about right.


not really cos the pan is empty for that 5 mins...
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