Had a few oppertunities to work with one at work, since my parents want to through a huge bbq for Christmas (don’t ask me why either) and I’ll inevitably end up doing most of the prep and working the grill, I thought I’d make it somewhat easier of myself and get a sous vide.
I’m willing to spend somewhere in the $100-150 range. There are just so many options out there that all seem to do the exact same thing.
Thought I’d ask you guys as to what you are using. So, what are you guys using and why?
I use the pot of my pressure cooker for sous vide, never knew they had it as an option!
The newfangled computer-controlled electric appliances sometimes do. Mechanical pressure cookers that you heat on the stove definitely don’t.
I’d recommend getting a stovetop pressure cooker and separate immersion circulator mainly if what you’re actually wanting is a pressure canner (i.e. a really big pressure cooker) since I don’t think they make the computer-controlled gadgets in that size.