[mthomas58]

I've decided to get back into Sous Vide' ing for a couple of reasons.

(1) Recently purchased a condo in HHI that doesn't allow gas grills and does not have a community gas grill on the property. I've got a TEC Infrared Electric Grill but it's not great particulary if grilling for more than 2 people. Sous Vide steaks, chops, chicken and seafood would be much easier.

(2) Meal Prep. I'm planning on bagging up multiple meal portions of steaks, chops and fish and veggies that we'll store in the garage freezer will be ready go. This will hopefully eliminate our last minute frozen pizza bail out when we didn't get to the grocery store or failed to plan which happens far too often.

Sous Vide is easy and produces restaurant quality meals every time. I jumped back in the pool again last night. Had some bone in pork chops and they were amazing. Mashed potatoes not so much due to operator error. My first gen Anova is rated at 800-900 watts would not get my water temp to 190 degrees as my water container was too large. 180 ish didn't cut it. I had to finish them in the microwave.

I picked up a couple of Chef Steps (now Breville) Joule used units on ebay for a good price - probably only used a couple of times. One for the condo and a second one for home. These units are 1,100 watts - no more undercooked potatoes. The Joule's are controlled by App only and the App has tons of recipe content.