Unreal price on the Breville BSV600 Sous Vide Supreme! (so good I couldn't resist!)
A previous ozbargain post has listed this as a great price at $399.
Breville Australia currently lists the RRP as $499
Delivery is quite reasonable in Melbourne, $6.95, and you can pick it up too if you live near Brooklyn, Vic.
The deal is only valid until the end of this month, not sure how much stock they have.
edit: Note that it's also available at Stan Cash (cheaper shipping for WA buyers, thanks rakeem)
If memory serves (from back when i was researching these), contrary to the description, that unit is a simple thermostatic controller, not PID. A kit like this would be better:
http://www.ebay.com/itm/PID-Digital-Temperature-Controller-D…
You might want a heat sking for the SSR as well, and a way to plug it into the mains. If you really want to improve it use a pt100 RTD instead of the K-type thermocouple.
Also you'll need some kind of case and a way to plug it all into the mains. You could end up with something as pretty as this: http://www.nomatter-nevermind.com/wp-content/uploads/2012/05…
Couldnt you use this to keep your home made wine warm while it ferments?
Good price, but 2 hours for a steak, you wouldn't want to be really hungry would you!
It all depends on what you cook and how thick the portions are. A piece of salmon takes about 20 minutes from the fridge or 40 minutes straight from the freezer.
Anyone that is keen to dive into the world of low temperature cooking may benefit from doing a bit of research to make sure you don't end up culturing a new strain of botulism.
Some people will tell you that a pre-sear is important for some cuts of meat for low temp to kill the lactic-acid bacteria and prevent bag bloat.
There's nothing worse than cooking a lovely short rib low temp for a day only to be hit with the smell of blue cheese when it comes to serve.
Some good sources I've found:
http://www.cookingissues.com/primers/sous-vide/
The iPhone/iPad app SousVide Dash is also useful for working out cook times based on cuts of meat, thickness sizes etc.
Also, I've found that the double zip-lock bags (not the cheap ones) work in some applications if you seal the bag leaving a gap for your finger, submerge the bag and product completely and seal at that point.
Lastly, there's a new market for portable circulators like the Nomiku which may factor into your decision to buy a bulky unit like this.
Not sure what would cause blue cheese smell in your meat, but it should neither be botulinum (which kills you without smell) nor lactic acid bacteria. Those should stop multiplying and start dying at typical sous-vide temperatures for meat (i.e. 58 degrees). Same as salmonella and other food pathogens. Keeping food at 58 pasteurizes it in about 30-40 minutes.
I have not had that problem yet, but if it ever happens I would suspect that the machine did not keep an accurate temperature and let it drop significantly below for an extended period.
I never cook below 135F, bacteria should be killed off over the 3-4 hours I submerge my food. Been doing this with chicken (140F) for the last year or so and so far so good.
For everyone that is dubious of eating food cooked at low temperatures, and in plastic, you should all know that more and more restaurants are using (and have been for years) sous vide to cook their meals.
One of my friends works at a catering/produce company in my hometown, and one of their products is an individually packaged, rare, cooked steak. Many of the pubs in town buy these, and cooking is basically a matter of searing on the grill and serving. So, if pubs in Echuca a using this sort of product, its a fair enough guess that in somewhere like Melbourne, this would be pretty widespread!
Rare steak is cooked to around 49C. Med rare a much nicer 54C. Just FYI :p
If anyone is interested you can pick up a vacuum sealer for $50.95 from eBay.
http://www.ebay.com.au/itm/NEW-EFFECTIVE-VACUUM-SEAL-EUROLAB…
That's only the bags.
Your link is for refill bags only, the sealer is 'sold separately'.
I am quite happy with the one I link below. Sealer and lots of bags for around $80 (prices fluctuate over time). The same seller has various other sealers and bag packs and an impressive 100% rating:
http://www.ebay.com.au/itm/Luvelo-equip-Vacuum-Food-Sealer-S…
Argh did it again! Sorry I need new glasses!
Just got an email, pretty poor I ordered 10 minues after this was posted so I doubt they had much stock to start with, I guess they are at least honouring the deal.
Dear, Guest
Thank you again for your order #
Demand for this very popular model has temporarily exhausted our stock.
Further stocks are due into the warehouse shortly.
We anticipate your order will be dispatched in the next 3-5 business days.
Thank you for your patience and understanding.
Kind Regards,
Billy Guyatts
Yep, at least they're not just telling you they're refunding.
I ordered one as well, no email yet.
I picked one up from Stan Cash. Hope they dont come back with a cancelation!
Shipping from BG in Melbourne to Gold Coast is $16.50. Whereas shipping from where ever Stan Cash happens to be (Perth?) was $6.95.
Just got mine today overall very impressed and great service from Billy Guyatts very happy
Yeah, mine shipped this arvo, so Monday it is.
$199 including the bag sealer allegedly worth $129 at the Melbourne good food and wine show at the big Myer stand in the middle. I think Melbourne CBD Myer is offering the same pricing on show specials. Could be all myers Australia wide for all I know. I'm waiting excitedly for my two anovas.
Good price, that. I got a better sealer off eBay for a really good price, but the above is an excellent deal from the shop (thus saving the entry fee to a pretty mediocre show).
But… fancy gadget… with lights >_>