Sous Vide Immersion Thermal Circulator Wand £39.97 + £2.95 Delivery at Appliances Direct
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Sous Vide Immersion Thermal Circulator Wand £39.97 + £2.95 Delivery at Appliances Direct

60
Found 28th Nov
Cheapest I have seen one of these so far.

Amazingly tender and juicy meats, even from cheap cuts.

  • Turn any pot or container into to a water bath
  • Simplifies professional level cooking, produces premium results
  • Intensifies food flavour & retains nutrients
  • Cook meat to perfection from edge to edge, tender & juicy
  • Save money by transforming cheaper cuts of meat in to gourmet meals
  • Perfectly precise results every time, no spoilt or wasted food
  • Super versatile. Cook meat, fish, poultry, fruit, veg & eggs, the list is endless




Not sure what sous vide cooking is? Pronounced “sue-veed” is a popular technique in restaurants as it transforms food and guarantees perfection. Food is loaded with flavour and mouth-wateringly juicy and tender from edge to edge.

Succulent results are achieved by sealing food inside vacuum sealed

pouches, which are then cooked in a water bath at precise low

temperatures created by the sous vide circulator wand.



How does it work?
Incredibly easy to use the electriQ Sous Vide Wand lets even the most novice of cooks create culinary magic. There’s no risk of spoiling or wasting food

as the wand regulates the water temperature precisely within a tenth of

a degree. Temperature settings range from 40-90°C. The powerful 800W

heating element brings the water up to your specified temperature

quickly and efficiently, and it wont burn out. Enjoy beautifully cooked food every time. The recipes open to sous vide cooking are endless. Meats will be tender and vegetables will be bursting with flavour as nutrients are maintained and natural flavours intensified. Use the Sous Vide Wand with any pot. Simply clamp the wand to the pot with the clothes peg style clamp. There’s no need to watch over the pot,

with low level water protection it's safe to leave unattended. The

10mins-72hour timer will let you know when your food is ready. It's really that easy.


60 Comments

Well, I am an idiot.
Could anyone tell me what is the use and purpose of this wand?
What is the advantage compared to just cook over hoob?
This is interesting because I never see and never use this, and have no idea what is the use of this wand.
Many thanks.

Starkiwi263 m ago

Well, I am an idiot.Could anyone tell me what is the use and purpose of …Well, I am an idiot.Could anyone tell me what is the use and purpose of this wand?What is the advantage compared to just cook over hoob?This is interesting because I never see and never use this, and have no idea what is the use of this wand.Many thanks.



Why not search for Sue Vies? Basically it cooks everything you want with a constant temperature.
Good price BTW, Aldi one was £50

thankyou mixpioneer - that solves 2 xmas presents for me

Has anyone got a similar one and used it long term? Do they actually work well (I know they aren’t going to be as good as the proper big machines but...)

Starkiwi2619 m ago

Well, I am an idiot.Could anyone tell me what is the use and purpose of …Well, I am an idiot.Could anyone tell me what is the use and purpose of this wand?What is the advantage compared to just cook over hoob?This is interesting because I never see and never use this, and have no idea what is the use of this wand.Many thanks.


Like many "wands" it's an "adult toy". Read the OPs description for the joys it delivers.

jjmaia25 m ago

Good price BTW, Aldi one was £50


Wasn't the Aldi offer a bag sealer, bags and a magic wand ?

Original Poster

pa55word12322 m ago

Wasn't the Aldi offer a bag sealer, bags and a magic wand ?



Aldi one was just the wand

Sous vide. French for under vacuum due to how you cook with this. You pop your food into a plastic bag and suck out the air and drop it into a pot of water which the wand keeps at a constant temperature.

If you ever wondered how a pub/restaurant/steakhouse can cook 150 steaks at a time.. it's because (usually.not always) they are all cooked sous vide then taken out of the plastic and fried on each side for 1 minute.

I have this one, works well... just not so sure about cooking food inside plastic bags. BPA free or not but at least make sure you are using proper food grade bags and that they will withstand the temps you are using. Better yet, buy proper custom made sous vide bags...
Edited by: "daskapital" 28th Nov

I have a posher Anova Sous Vide wand, not sure it's really any better than this but as a comment on how these thing cook steaks, well I wont be going back to doing it the normal way. Cheaper cuts of meat come out much more tender, it's virtually impossibe to over cook the meat except when you come to sear it in the pan, and good cuts of meat come out even better. For this price as long as it works, its a no brainer. I bought this vac sealer from amazon and it works well.

amazon.co.uk/gp/…c=1

Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as many eggs as you like, after an hour (you can go right up to 90 mins) take out eggs and crack open on to freshly made toast and you'll have the best poached eggs on the planet. Setting to 65.5 changes everything.

Sous vide eggs
Edited by: "OllieSt" 28th Nov

I have the Anova, which is pretty good IMO.
I've ordered this too. I'll use the Anova for long cooks (joints of meat), and this for short ones (veg).
Thanks OP.

OllieSt21 m ago

Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as …Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as many eggs as you like, after an hour (you can go right up to 90 mins) take out eggs and crack open on to freshly made toast and you'll have the best poached eggs on the planet. Setting to 65.5 changes everything.Sous vide eggs



Are they not boiled eggs if they are still in the shell when cooked?

Get this and a blowtorch. Best steaks you can muster in the home environment.

Stubee5 m ago

Are they not boiled eggs if they are still in the shell when cooked?


If you can try it and see for yourself. When you crack the egg the whole thing falls out of the shell and it would never be classified as a boiled egg. The texture is what you would imagine the prefect poached egg to be.

OllieSt20 m ago

If you can try it and see for yourself. When you crack the egg the whole …If you can try it and see for yourself. When you crack the egg the whole thing falls out of the shell and it would never be classified as a boiled egg. The texture is what you would imagine the prefect poached egg to be.



That sounds amazing if it works. Im so bad at poaching eggs.

robatt2 m ago

https://www.bhf.org.uk/heart-matters-magazine/nutrition/cooking-skills/eggs/poached-egg-tips



Ive tried all of those methods and then some. I just get very inconsistant results!

Stubee1 m ago

Ive tried all of those methods and then some. I just get very inconsistant …Ive tried all of those methods and then some. I just get very inconsistant results!


I agree. I think it's only when you have the freshest eggs that any of these work properly!

Stubee1 h, 3 m ago

That sounds amazing if it works. Im so bad at poaching eggs.



As long as the sous vide wand is accurate it will work. 0.5 degree error is the max a sous vide machine ought to have. If it's not accurate then it's going to be a frustrating experience.

Flat iron steak is another great thing to sous vide.


A tip is to cook veg at higher temp first, then reduce water temp for meat. The cooked veg sit quite happily at the lower water temp whilst the meat cooks.


Good info here

OllieSt1 h, 55 m ago

Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as …Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as many eggs as you like, after an hour (you can go right up to 90 mins) take out eggs and crack open on to freshly made toast and you'll have the best poached eggs on the planet. Setting to 65.5 changes everything.Sous vide eggs




Or I can drop my eggs in a pan of boiling water and have breakfast in 2 minutes time.

OllieSt2 h, 0 m ago

Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as …Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as many eggs as you like, after an hour (you can go right up to 90 mins) take out eggs and crack open on to freshly made toast and you'll have the best poached eggs on the planet. Setting to 65.5 changes everything.Sous vide eggs



Can you use a smart plug on these things to delay the start. It'd be great if my eggs were waiting for me when i got out of bed.

RuudBullit5 m ago

Or I can drop my eggs in a pan of boiling water and have breakfast in 2 …Or I can drop my eggs in a pan of boiling water and have breakfast in 2 minutes time.



I think the idea is all about the quality of the cooking, not the speed.

Master.G2 m ago

I think the idea is all about the quality of the cooking, not the speed.



If you can't poach an egg in 2 minutes, you probably can't cook.
I had a poached egg on a slice of wholemeal toast before work this morning and it was perfect.
Poaching eggs just takes a little practice, not a gadget.

Original Poster

RuudBullit14 m ago

If you can't poach an egg in 2 minutes, you probably can't cook.I had a …If you can't poach an egg in 2 minutes, you probably can't cook.I had a poached egg on a slice of wholemeal toast before work this morning and it was perfect.Poaching eggs just takes a little practice, not a gadget.



I think you're missing the point slightly. These are about cooking to perfection which is why they are used in many restaurants, including Michelin restaurants. The results can't be replicated just dropping your egg into boiling water or slapping your steak straight in the frying pan.

RuudBullit18 m ago

If you can't poach an egg in 2 minutes, you probably can't cook.I had a …If you can't poach an egg in 2 minutes, you probably can't cook.I had a poached egg on a slice of wholemeal toast before work this morning and it was perfect.Poaching eggs just takes a little practice, not a gadget.



I consider myself to be a more than adequate cook and often have poached eggs with my breakfast. But, at the moment, your definition of 'perfection' is subjective. The egg you had this morning may well have been the best you have ever had. However, as you have not had one cooked sous vide, you cannot know how it would compare. I prefer to have objective opinions from those who have tried both methods. By your logic, the world's top chefs can't cook if they use water baths.

does anyone know if it spends a lot of energy (KWh) to cook meat four 2 hours.

Original Poster

Alexandre778 m ago

does anyone know if it spends a lot of energy (KWh) to cook meat four 2 …does anyone know if it spends a lot of energy (KWh) to cook meat four 2 hours.



I think it's energy consumption will be low, but can be a lot of factors, such as how well insulated the water vessel you use and if you use a cover.
I'm planning to run mine for up to 24 hours.

I think my Anova sous vide has a 900w element, but it will only be using the element while it is heating/maintaining the water temperature and how often it does that will largely depend on the container you use as your water bath, I wrap my stainless steel stock pot with a towel to help with heat loss on a long cook and to be honest the quality of the food produced is so good I don’t worry too much about the running costs, salmon is incredible cooked sous vide, rib eye steak is arousingly good
Edited by: "TheDuke1970" 28th Nov

RuudBullit57 m ago

If you can't poach an egg in 2 minutes, you probably can't cook.I had a …If you can't poach an egg in 2 minutes, you probably can't cook.I had a poached egg on a slice of wholemeal toast before work this morning and it was perfect.Poaching eggs just takes a little practice, not a gadget.


I confess I'm a gadget freak and a crap cook. But I can now make the best burgers I've ever eaten, the best poached eggs I've ever eaten and smoked haddock with poached egg for breakfast is ace too (you have to do eggs at a higher temp for much less time and the size of the egg does have a bearing). I've got to be honest when it comes to red meat, I've yet to really think wow, but it's nice to get a cheap cut of meat tasting really good. I suppose the appeal for me is that sous vide cooking is a science rather than an art.

OllieSt3 h, 9 m ago

Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as …Set temp to 64 (I actually choose 64.5 in a water bath version) pop in as many eggs as you like, after an hour (you can go right up to 90 mins) take out eggs and crack open on to freshly made toast and you'll have the best poached eggs on the planet. Setting to 65.5 changes everything.Sous vide eggs


Don't think I've ever had to wait this long to eat some eggs. You would normally consider them a convenience meal. If I had the time to wait for my eggs on toast I just might give em a try or at least be able to store the cooked ones for a few days.

Kulaak5 m ago

Don't think I've ever had to wait this long to eat some eggs. You would …Don't think I've ever had to wait this long to eat some eggs. You would normally consider them a convenience meal. If I had the time to wait for my eggs on toast I just might give em a try or at least be able to store the cooked ones for a few days.


I don't wait. I place them in the water bath @ 5.30am, go to the gym, my son takes two @ the 6.45am, and I take the balance @ 7am on my return. For me it's the whole point of sous vide, it's non specific end cook times
Edited by: "OllieSt" 28th Nov

OllieSt16 m ago

I don't wait. I place them in the water bath @ 5.30am, go to the gym, my …I don't wait. I place them in the water bath @ 5.30am, go to the gym, my son takes two @ the 6.45am, and I take the balance @ 7am on my return. For me it's the whole point of sous vide, it's non specific end cook times


So they are cooking for 1.5hr's or has the cooking stopped by the time you take them?

Great spot OP. Just what I was looking for.

Kulaak1 m ago

So they are cooking for 1.5hr's or has the cooking stopped by the time you …So they are cooking for 1.5hr's or has the cooking stopped by the time you take them?


They're cooking for 1.5 hours and are available to eat from 60 mins

Master.G1 h, 35 m ago

Can you use a smart plug on these things to delay the start. It'd be great …Can you use a smart plug on these things to delay the start. It'd be great if my eggs were waiting for me when i got out of bed.


I notice Anova do one with bluetooth & Wifi Anova. Also on offer too.

Master.G1 h, 25 m ago

I consider myself to be a more than adequate cook and often have poached …I consider myself to be a more than adequate cook and often have poached eggs with my breakfast. But, at the moment, your definition of 'perfection' is subjective. The egg you had this morning may well have been the best you have ever had. However, as you have not had one cooked sous vide, you cannot know how it would compare. I prefer to have objective opinions from those who have tried both methods. By your logic, the world's top chefs can't cook if they use water baths.



I doubt the the majority of the worlds top chefs poach their eggs 'sous vide' style.
As for 'my definition of perfection' being subjective, taste is subjective, so your entire post is pretty pointless.
A pan, water, and a splash of white wine vinegar......perfect breakfast in the time it takes to toast a slice of bread!!!!

OllieSt58 m ago

I confess I'm a gadget freak and a crap cook. But I can now make the best …I confess I'm a gadget freak and a crap cook. But I can now make the best burgers I've ever eaten, the best poached eggs I've ever eaten and smoked haddock with poached egg for breakfast is ace too (you have to do eggs at a higher temp for much less time and the size of the egg does have a bearing). I've got to be honest when it comes to red meat, I've yet to really think wow, but it's nice to get a cheap cut of meat tasting really good. I suppose the appeal for me is that sous vide cooking is a science rather than an art.




I'm certainly not knocking these as I haven't used one, I was just saying that with a little practice, anyone can do poached eggs perfectly in a pan in a couple of minutes. We, as a nation, seem to be losing the skills of cooking. I must admit, I am sceptical about if the best steaks are cooked in these. We only have steak about once a month, but when we do I go outside and cook them on the (charcoal) barbeque. The neighbours think I'm mad. But for me, steak is pretty rubbish cooked any other way, so they would have to be pretty special to beat this method in my opinion.

mixpioneer2 h, 15 m ago

I think you're missing the point slightly. These are about cooking to …I think you're missing the point slightly. These are about cooking to perfection which is why they are used in many restaurants, including Michelin restaurants. The results can't be replicated just dropping your egg into boiling water or slapping your steak straight in the frying pan.




Restaurants use these because of the control and ease of getting it right. They can mass produce quality. Poaching eggs in these means they can poach a lot at the same time without even having to watch them. Eggs can be perfectly poached without these. The same applies to steaks, a good chef can cook a perfect steak using traditional methods, but with one of these can cook a dozen, and do something else while they cook. I always cook my steaks out on the barbeque, as I personally don't think that taste can be replicated.
Edited by: "RuudBullit" 28th Nov
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