My son showed me this, but on a regular electric burner. With induction it takes almost no time to get my Sous vide cook underway, particularly helpful on the nights when I’m using it to reheat frozen meals.
by ross2752
8 Comments
Tang_the_Undrinkable
Neat idea. Just make sure the unit isn’t resting on the bottom of the pot.
__Beef__Supreme__
I like to bring it to temp slower so the food warms with the water
Photon6626
For the initial warming up of the water, sure. But I’d turn off induction once it’s close to temperature. I think the sous vide machines can’t account for another source of heating.
Jnizzle510
How do you like the anova pro? Been looking at getting another wand so I can have two baths going at once.
therealkaypee
Depends on what your cooking, or what temp- frozen in your case. I put my tap on the hottest setting and it comes out 130F. A minute or two with the sous vide stick and it’s 131 and ready for steaks!
Relative-Adagio-5741
I always heat first with induction if I’m gonna use a pot. I put the probe of the termomether to check and cut heating times by half.
caskwithpipes
Good idea if you are using a metal pot.
I use one of those square PC food containers so I start with a kettle of boiling water and then top up with tap water. Usually get within about 10c of what I need, saves the IC from doing too much work. I also wrap the container in whatever towels I have to hand in the laundry basket as insulation.
LookDamnBusy
I did this with my gas stove when I first started and was using my stock pot.
8 Comments
Neat idea. Just make sure the unit isn’t resting on the bottom of the pot.
I like to bring it to temp slower so the food warms with the water
For the initial warming up of the water, sure. But I’d turn off induction once it’s close to temperature. I think the sous vide machines can’t account for another source of heating.
How do you like the anova pro? Been looking at getting another wand so I can have two baths going at once.
Depends on what your cooking, or what temp- frozen in your case. I put my tap on the hottest setting and it comes out 130F. A minute or two with the sous vide stick and it’s 131 and ready for steaks!
I always heat first with induction if I’m gonna use a pot. I put the probe of the termomether to check and cut heating times by half.
Good idea if you are using a metal pot.
I use one of those square PC food containers so I start with a kettle of boiling water and then top up with tap water. Usually get within about 10c of what I need, saves the IC from doing too much work. I also wrap the container in whatever towels I have to hand in the laundry basket as insulation.
I did this with my gas stove when I first started and was using my stock pot.