There’s a flaw with these kettles and it’s the on/off rocker it tappers to a narrow point as it enters the handle so if you or your family/guests are a little rough it will just snap clean off, we’re on our second at work although it is a very well used kettle I think it would benefit from a redesign in that area
Can I play wild thing on it though ken ? Was looking at these last week at £20 ....for anyone who wants to know ...the one I looked at in Curry's was stainless steel inside ..so metal with a black coating ... Looked a nice kettle... Not a fender though :D Holding out for Amazon prime day to hopefully get a dualit kettle and toaster deal
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Definitely a good price for a 4 slice toaster, but it's not the best (I own one). It randomly burns the toast, and also isn't very deep, so average size bread sticks out the top. Also no defrost option, but it is only £20 after all!
The point is the test concludes that you can get the best Sous Vide cooking results without circulation if you have a machine that can heat the water from all sides evenly & maintain the correct steady temperatures as the convection currents produced by the heat means this type of Sous vide cooking doesn't need circulation to get the best results. The wand Sous Vide machines have to circulate the liquid as the wand can only heat the water from one end of the bath therefore the water would not be able to maintain an even temperature without circulation. I saw the same test with another cheaper stationary machine & it got pretty much the same results. You mentioned last week that you had an instant pot & it got me thinking. I got one of them last year from the USA but couldn’t use it out the box as they use 110 volts across the pond to our 220v. So I put it to one side until I could figure out a way to get it running. Anyway after your comment, I decided to dig it out from the back of the cupboard & see if I could get it working. I found this little gadget on Amazon called a step up/down transformer so decided to give it a try & low & behold it actually worked beautifully. I now have a fully working Instant Pot Smart Wi-Fi pressure cooker. The extra bonus was the once I got the Smart app up & running. I found a firmware update was available for the instant pot which added a new Sous Vide function to the pressure Cooker. I owe you a big thank you ‘cos If you hadn’t mentioned your Instant pot it would still be sitting in the box gathering dust in the back of my cupboard. (y)
Taking a look now, but bear in mind the SvS is a £450 machine
Just watched a very interesting comparison video on Sous Vide everything channel on Youtube. They compare the four top Sous Vide circlulaters including the Anove Precison, the joule to a non circulating machine & I think you might find their conclusions quite interesting. (y) Best Sous Vide Machine, Our opinions & thoughts
I wasn't aware that insta pot had a sous vide version or I might have even looked into that option. Oh well too late 'cos I've ordered it now. Should be here at some time today. Got a nice 1kg Côte De Boeuf rib-eye steak in the freezer just waiting to try out the sous vide bath function. I only hope it will fit in the pot. (lol)
Appreciate it would probably work well, but I think that's probably a lot more faff than just using a circulator, as you can get them for the same price as this. As I say, if you need the slow cooker function then it makes it a more attractive option but I think every house has a slow cooker buried at the back of the cupboard anyway. I did look at the Instant Pot sous vide version but the advice was that a circulator is more accurate and reliable, especially if you're using water displacement in a ziplock bag and are cooking things at a particularly low temperature to pasteurise it - eg chicken breasts. If the water is circulating constantly then I feel that you're less likely to need to worry about air pockets and hot spots. Might be wrong but it's just my thoughts.
That is interesting. May be because the heating is integrated into the bath structure but looking at the troubleshooting on it covering too much of the base can cause issues achieving/maintaining the correct temperature. If putting in say a chunky frozen bit of meat I'd expect more variation in water temperature with a convection vs circulator. Perhaps though this variation is so minimal it doesn't really impact performance. Especially on a premium unit.
Just watched a very interesting comparison video on Sous Vide everything channel on Youtube. They compare the four top Sous Vide circlulation Cookers including the Anove Precison, the joule to a non circulating machine & I think you might find their conclusions quite interesting. (y) Best Sous Vide Machine, Our opinions & thoughts
Thanks for the info, I'm actually in the market for a bigger slow cooker than my old one anyway so this may just fit the bill as the slow cooker is not only larger than my current cooker but has three settings, High, Low & warm all of which are time adjustable. The whole sous vide cooking process is all new to me personally but according to this video on youtube, circulation also takes place in this pot. I'll link it straight to this guys explanaition in the video becuase the first 20 minutes or so is just him rambling on & cooking. Besides, I'm probably only going to use the sous vide function for the odd bit of Steak. Be interesting to see how it compares to a reverse searing a nice 1kg Rib-eye on the bone providing it will fit in the pot. BTW, this video's for the Black and Decker 7 quart Sous Vide/Slow Cooker which seems to be the same as this pot only the USA only version.
I'm sure it's pretty good just with a cold bit of meat the heat distribution might not be as good with diffusion vs circulation. All our water baths in work (lab not food) are circulation for this reason. Having said that it'd only be a potential concern if cooking right to the minimum recommendation on time and I typically cook a bit longer. If I didn't have a slow cooker and sous vide already I'd be tempted.
Apparentely as it heats the water from the bottom & all sides at the same time. The pot is able to heat the water to an even heated temperature & therefore doesn't need to circulate the water. Unlike your conventional sous vide machine that only heats the water at the element entry point into the water bath so needs to circulate the water to get an even heat temperature throughout the whole sous vide bath.