Sous Vide - Breville BSV600 $199 & Sunbeam MU400 Duos Sous Vide $159 @ Myer - Free Delivery

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• 

  ssjmark on 17/06/2014 - 15:18

  +6

  Too much master chef

  • 

    [Deactivated] on 17/06/2014 - 15:41

    I love food, but wouldn't be caught dead watching an episode of MasterChef. ;)

    • 

      simulacrum on 17/06/2014 - 16:25

      +5

      The episodes where they show professional chefs cooking are pretty good.

      The rest of the show is pretty much just footage of people standing over a pot crying about personal drama that has nothing to do with what they're cooking.

      • 

        johnno07 on 18/06/2014 - 12:13

        I'm a number one hater of "crying about personal drama" - which is why I almost completely avoid "reality" TV. However the contestants on MasterChef this season are bloody talented and the crying is not enough to make me not enjoy the show. Just my two cents.

      • 

        simulacrum on 18/06/2014 - 14:31

        After I posted that I watched last night and have to say that Italian girl is very talented for her age.

        I found the UK version of Masterchef professionals a season or two ago very good. They were all used to kitchen pressure, so there wasn't much crying or personal drama… also an Aussie won!

      • 

        lplau on 16/07/2014 - 09:29

        @johnno07: thats MKR not Masterchef. lol.

    • 

      Keeno on 17/06/2014 - 17:26

      Ready set cook FTW!

    • 

      cantstanzya on 18/06/2014 - 11:19

      +3

      All this trash talk about MasterChef makes me want to finely chop an onion without looking at it while Dwayne The Rock Johnson eyeballing everyone to assert my kitchen dominance.

      • 

        johnno07 on 18/06/2014 - 12:13

        That raised eyebrow!

  • 

    slowmo on 17/06/2014 - 15:44

    haven't you heard? foods cooked in that comes out tasting absolutely fabulously delicious! amazing! *bangs utensils on table and licks plate like a caveman*

  • 

    Cluster on 17/06/2014 - 21:31

    Appliance manufacturers love Master Chef and MKR. Sous vide cookers, vacuum sealers, they hear the cash registers ring every time one of those is used on the shows.

    My favourite use of the sous vide machine was to cook scrambled eggs. All the judges agreed it was inferior to just using a frying pan.

    • 

      SBOB on 17/06/2014 - 22:02

      My favourite use of the sous vide machine was to cook scrambled eggs. All the judges agreed it was inferior to just using a frying pan.

      that was more the 'chef' than the cooking method though

• 

  [Deactivated] on 17/06/2014 - 15:30

  Anyone got any experience with these machine? Worth it?

  • 

    mickeyjuiceman on 17/06/2014 - 15:44

    +2

    I've got the Breville and it's excellent.

    • 

      lostincanberra on 17/06/2014 - 16:41

      +3

      Agreed. I've only had this for a month - but excellent results with Tasmanian Salmon. Steak pretty good too. Trying 63°C eggs this weekend (1hr for a poached egg equivalent).

      Only issue is where to keep it when not in use on the bench…

      • 

        Steptoe on 17/06/2014 - 19:04

        +8

        ..Charity Store shelves, along with all the Bread Makers :p

      • 

        mickeyjuiceman on 17/06/2014 - 19:32

        +1

        I use it so often it stays on the bench :-)

      • 

        lostincanberra on 17/06/2014 - 20:55

        @Steptoe: Bravo! Pay that one…

      • 

        [Deactivated] on 18/06/2014 - 11:12

        1 hour for a poached egg? Thats a long wait, especially when actually poaching an egg the normal way is pretty quick in comparison. 15-30 minutes with a pot and some vinegar and I have poached eggs for the whole family.

      • 

        Stone on 18/06/2014 - 11:43

        asdubstep… You clearly don't understand that certain foods change texture with time at different temperatures.

        Yeah, you can make fast poached eggs and they're fine but you can also make sous-vide poached eggs that have a completely different texture from a rubber ball with runny yolk.

  • 

    Stone on 17/06/2014 - 15:47

    +2

    I use the Sunbeam and it seems to do what it's made to do. It's good that it doubles as a slow cooker so it won't end up as just a novelty item.

    • 

      [Deactivated] on 17/06/2014 - 15:53

      Cool. Thanks Mic & Stone.

  • 

    simulacrum on 17/06/2014 - 16:31

    Sunbeam is ok as a slow cooker. As sous vide there is a little too much variability in temperature for my liking. My unit can be a few degrees over or under throughout the cooking period. I'm not convinced that its being regulated by a PID algorithm. Also, the lack of circulation means there is a temp gradient in the bath. The Sous Vide Supreme (sold by Breville in Aus) is a reputable unit.. though as someone says, the Anova looks to be superior as it can be used in any vessel, takes up less storage space and is a circulating unit, which should eliminate temp gradients.

• 

  rumham25 on 17/06/2014 - 16:03

  +1

  New anova is out. Cheaper. Good reputation

  • 

    WayneSpoon on 17/06/2014 - 16:18

    care to share more information here Demarco ?

    I found their kickstarter
    https://www.kickstarter.com/projects/anova/anova-precision-c…
    Estimated Availability: October 2014 

    Also shows pledge $169 + international shipping is $30 = 199 USD

    couldn't find anything else on their site
    http://anovaculinary.com/

    • 

      simulacrum on 17/06/2014 - 16:45

      +1

      Was cheaper. Now not so much. though if you check back regularly and get lucky people still pull out. When I checked earlier there was a spot left for $159 including international shipping.

      • 

        WayneSpoon on 17/06/2014 - 16:57

        +1

        Nice to know that people can pull out of kickstarters, I thought once you committed that was it. I think in the earlier ones with free shipping it would have been a great deal if you were happy to wait.

        From what I can tell you can't buy a Anova at the moment ? like to get one delivered in the next couple of weeks ?

        I have been torn between telling myself I don't really need a Sous Vide cooker vs a unit like the Anova vs a complete unit like the Sous Vide Supreme.
        Seeing the Breville at this price and can have one within 1/2 hr is not helping the argument that I don't need one…..

      • 

        bonus999 on 17/06/2014 - 17:39

        Anova is an great idea but while Sous Vide without using a lid/cover that I will have a bit concern the water level may gone down after 2 hours cooking and the consistent of the power output also the durable and warranty of this product.

        Not to mention the price is pretty much similar with buying another Sous Vide machine in Australia but the KickStarter production or shipping "delay" is somehow very annoying. Estimate is estimate.

      • 

        [Deactivated] on 17/06/2014 - 17:57

        +3

        You can buy the Anova 1 as the kickstarter is for V2, which doesn't exactly replace the Anova 1.

        Difference is:

        Anova 1 has 1000W and full stainless steel skirt, Anova 2 is smaller, has BT, 800W, poycarbonate cap at the bottom.

        You can buy the Anova 1 right now: http://anovaculinary.com/products/anova

        You can pull out of Kickstarters until it is funded. I would highly recommend the Anova. Remember that shipping is quite expensive to Australia, so the Kickstarter is still cheaper.

        @bonus999: Use cling wrap or foil to cover the top. 2 hour cooks will have quite minimal evaporation, and any longer than that you will be using more power to hold the temperature. My unit uses ~200w to maintain temp uncovered vs ~100w covered with cling wrap.

      • 

        2real4u on 18/06/2014 - 00:00

        $149 is available with free shipping, one spot only though

  • 

    SBOB on 17/06/2014 - 18:32

    +1 to the kickstarter…

    my gadget cupboard has enough bulky single use items that never get used.. at least this one will be more compact ;)

• 

  Super_Dre on 17/06/2014 - 16:49

  Although i can see positives in these sous vide machines such as the end product, less mess etc.. i dont think i like the idea of cooking in plastic at warm temperature.

  • 

    deal88 on 17/06/2014 - 16:59

    +1

    I was the same, but then I figured i have probably eaten a lot of meals at restaurants where there have done the initial cooking this way.

    Being able to freeze cooked healthy food for up to 3 months seems like a better alternative to Lite n Easy.

    Nearly convinced myself about the Breville.

  • 

    [Deactivated] on 17/06/2014 - 18:10

    +1

    If you are really concerned but are still interested, you can actually cook in sealed mason jars. Quite a few edge vacuum sealers have a separate jar vacuum attachments, although that would limit the size of your food. You can also look at reusable silicone pouches.

• 

  [Deactivated] on 17/06/2014 - 17:25

  +1

  thanks OP for making my masterchef dreams come true! Now to put this next to my bulky breadmaker, rice cooker, toaster oven, etc…

• 

  tortoise on 17/06/2014 - 17:26

  +1

  I have the sunbeam it's not great. The temperature is not accurate and probably more of a slow cooker. Can only do 24hrs timer stuff and takes ages to hear up.. plus it's 2xtoaster oven sized… I already ordered 2 anovas on Kickstart and plan to be using them instead.

  The vacuum sealer and bags are what makes the operational costs dear.

  • 

    ferguscan on 18/06/2014 - 20:25

    Yeah, at these prices you'd have to be nuts to go for the Sunbeam. The Breville is great.

• 

  giggles on 17/06/2014 - 17:39

  Cooking in tight plastic worries me, remember when Teflon was considered safe? And DDT was safe enough to wash in before we detected what was really going on too. I think its safer to boil, bake etc. If you want to lock-in flavour there are 'safer' slow cooking methods.

  Think of the Children! (winks).

  • 

    [Deactivated] on 17/06/2014 - 18:03

    Well, cooking in any metal utensil has the potential to leech metals into your food too, you just need to find an acceptable level of risk and be informed of what current science tells you.

  • 

    quickling on 17/06/2014 - 20:25

    nanananananana

    • 

      giggles on 17/06/2014 - 22:25

      Your Nana has a stutter?

• 

  spottydog0 on 17/06/2014 - 17:57

  +1

  I've had the breville for a few weeks now and we've used it practically every night. You need a vacuum sealer to, we've got the little breville one that came free in the last promotion and it works fine).

  Salmon takes only 15 minutes, Chicken breast for an hour+ at 63 is divine, medium rare steaks at 55.5 for 1 to 4 hours then a quick brown in the pan are perfect every time and it allows you to prepare everything else with no overdone steak risk. Eggs to date have been less successful, first lot had perfect yolks and came out the shell but the whites were to runny, the next lot had perfect whites but the yolks were slightly over and they didn't come out the shell, try 3 will probably be this weekend. We've also vacuum packed lots and put in the freezer as you can sous vide from frozen without over cooking too.

  If they weren't quite so big I'd seriously think about another one so I could do the veg sous vide at the same time as the meat.

  • 

    [Deactivated] on 17/06/2014 - 18:06

    Eggs are actually pretty tough. Try 75C for 13-15 minutes. The yolk will firm up at a much lower temperature than the whites, so using a more 'traditional' approach works better.

    You can also try and boil the egg for 3 minutes, dunk it in ice water for a minute and cook it at your favourite yolk temperature for at least 45 mins (63C for us).

    If you want a smaller footprint consider the standalone sous vide circulators like the Anova (http://anovaculinary.com for more info, purchase now at http://anovaculinary.com/products/anova or go to the Kickstarter page) or Sansaire. Very compact, works with a wide range of pots (up to 20L!), much more accurate, and circulates water to eliminate temperature gradients.

  • 

    simulacrum on 18/06/2014 - 10:12

    Eggs are one of the trickiest proteins to get exactly the way you want them. With eggs the issue is that yolks firm up at a lower temp than whites. One way to combat this is to rely on time. Drop it into water that's of a higher temperature than what you want the yolk to be at, and take it out when your yolk arrives at target temp (the whites will be hotter, and hence slightly more solid. There's a big thread on egullet about this with a table that allows you to calculate the priceise timing based on starting temp, egg diameter and target temp. I think the sous vide tool kit in the Apple app store has a function that allows you to calculate it.

    The other option is to cook your traditional 63-65 degree eggs then crack them into a spoon and dip it into boiling water for 20 seconds to firm up the white.

• 

  mister_snrub on 17/06/2014 - 18:03

  +1

  Saw the photo and the title and thought this was a toaster. Came to see what was so fancy about this expensive toaster. Leaving, dissapointed that it isn't a toaster. :(

  • 

    Mr Wowtrousers on 17/06/2014 - 18:07

    I am sure you could cook bread in it …

• 

  Mr Wowtrousers on 17/06/2014 - 18:07

  +2

  I had never heard about these until today while I was researching different ways to make chashu pork for ramen … holy coincidence Batman!

  • 

    simulacrum on 18/06/2014 - 10:12

    Did you check Serious Eats, Food Lab article(s) on ramen?

• 

  cobba on 17/06/2014 - 19:34

  Thanks for flagging this OP.

  I have been looking at these for a while but cost has held me back.

  Just purchased the Breville,,, finally he gets one.

  Cheers

• 

  endotherm on 17/06/2014 - 20:08

  I'm still practicing with my Breville from the last deal. I like it but it is pretty big, it takes up a lot of bench space. I find the food goes cold pretty quickly after coming out of the pouch, logical if you consider the cooking temperature is so low. The biggest problem I have is you can't always cook the entire meal at once; cooking a steak and cooking vegetables are done at different temperatures and different times.

  • 

    ferguscan on 18/06/2014 - 20:13

    +1

    Cook veg. Drop bath to the cooking temperature of meat (by pouring in cold water).

    Leave veg in while you cook the meat.

    Done.

    Or, get a second water bath like I'm planning to do :)

• 

  cobba on 17/06/2014 - 20:20

  Just spent some time over at the Breville website and am confused…

  Does it come with a vac sealer and bags?????

  in this link, third paragraph down, it says it does…..
  http://www.breville.com.au/tplsandbox/media/mediaappearance/…

  • 

    endotherm on 17/06/2014 - 20:25

    They don't. At one point they were selling a combo deal where they included a sealer and bags, and this document must have come from that deal.

• 

  2real4u on 17/06/2014 - 23:02

  vacuum sealer has poor reviews it seems…guess i need to keep looking

  • 

    WayneSpoon on 18/06/2014 - 00:03

    Do you have any links to the reviews ?
    The only one I was able to find was
    http://www.productreview.com.au/p/breville-bvp750-fresh-keep…
    The review appears that they got it home and had some issues, no follow up or confirmation if was rectified and possibly that the issue was the user not the machine.

    I was looking at the vacuum sealer myself as it seems to be the best price around but was a little worried at the lack of information I was able to find on it.

    Thanks

  • 

    [Deactivated] on 18/06/2014 - 13:28

    A popular vacuum sealer among the sous vide crowd is the FoodSaver. I have the basic VAC430 and it seems to work fairly well so far after 7 months. Can be had for around $100, bags are $26 from Costco.

    http://www.thegoodguys.com.au/buyonline/Sunbeam_Food_Saver_V…

    • 

      endotherm on 18/06/2014 - 13:57

      +1

      I get the ziploc bags as well, you can use the "Archimedes' Principle" to displace the air out of the bag by submerging it in water up to the seal prior to sealing it, all without a vacuum sealer. This is a legitimate method and is referred to in the documentation. Don't just use normal ziplock bags, you WILL be sorry when they let go from moderate heat. I use the Sunbeam bags, they also have a "valve" welded into the side which you can use with their handheld vacuum sealer or benchtop model with external port/hose and cup (I think it came from their vacuum container range, but might come with the machine). They are reuseable and great for a handful of vegetables without the waste of using the rolls. I'm fortunate to live not too far from the Sunbeam Factory Outlet in Maribyrnong and get a box for about $10 from memory (I got 2 large and 2 small packs for less than $40). e.g. http://www.ebay.com.au/itm/like/121156801878?limghlpsr=true&…

• 

  sal78 on 18/06/2014 - 05:39

  -8

  wow who has time to cook meat for hours? just get a meat thermometer for steaks like chefs do. perfect everytime. and who eats like that everyday? try making simple delicious food like zha jiang mein or okonomiyaki. cheap ingredients and quick and tasty. i only have one appliance recommendation for winter and that is the tefal minut.. we've had ours for 2 yrs. get home from work at 6pm and can have pulled pork at 6:40pm best part is that you can do other stuff whilst its cooking. i hate slow cookers, who has time to plan in advance.

  this is another clutter gadget. my latest gadget recommendations are. george foreman up and go $39 from target. i use it everyday to make smoothies, fruit juice or green juice. just a quick rinse of the blade. my kids love it. the onther one is slinky!! my young kids being able to peel apple on his own! best invention ever. can also make tornado potatoes that u deep fry after. slinky only $25

  • 

    bluebear_74 on 18/06/2014 - 10:54

    I would think you've save time with one. It's not like you have to stand there the whole time, put whatever in, turn it on and come back in X hours and then finish if off quickly in the pan. It's likely a lot of restaurants cook their steaks this way because it's quick (to finish off) off and accurate.

  • 

    [Deactivated] on 18/06/2014 - 13:26

    +1

    For your steak example you can cook half a dozen steaks, chill it and freeze it. When you want to eat, dunk the bag into the water bath to heat it up and finish it. Vacuum sealing ensures that your meat won't get freezer burn, and you can buy meat in bulk and no need to worry about the temperature of the steak when you start cooking.

    In fact, high end restaurants will probably use sous vide as they can cook an enormous amount of meat and hold it ready to be finished.

    Also I really doubt your steaks will turn out perfect edge-to-edge doneness too :)

  • 

    johnno07 on 18/06/2014 - 13:49

    +1

    So you've admonished people for purchasing a sous-vide machine as it's a "clutter gadget", while simultaneously recommending everyone rush out and buy a slinky potato cutter for $25. Mind boggling.

    • 

      sal78 on 19/06/2014 - 23:07

      -1

      we don't eat meat and 2 veg type of meals so yes it would def be clutter gadget. the slinky apple peeler is the best invention ever. my 5yo can peel an apple without any help. clever.

      • 

        Stone on 20/06/2014 - 07:45

        +4

        Why would you peel an apple? Most of the nutrients are in the skin. Teaching bad habits there.

• 

  ferguscan on 18/06/2014 - 09:27

  +1

  I have the Breville. Paid $400 for it (including a vacuum sealer). No regrets.

  At this price, I'm considering a second unit.

• 

  hanofee on 18/06/2014 - 12:42

  Not familiar with this one yet. Is this Breville Sous Vide something similar to slow cooker? And do we need to buy the vacuum sealer separately to use it?

  • 

    WayneSpoon on 18/06/2014 - 13:27

    I picked one up this morning, does not come with vacuum sealer but Myer also have the one linked to for $99.

    In regards to similar to slow cooker it depends on what aspect you are looking at it like.
    With the Breville you should not use it as a slow cooker and it may damage it if you do, or at least will be hard to clean. Much better off to pick up a cheap slow cooker also if you don't already have one and want to make slow cooker foods, $50 will pick you up a good quality slow cooker.

    It is similar in regards to the fact that you can slow cook foods, so you could put it on, leave it for a couple of hours and come back when your ready to eat it. There are two main reasons why Sous Vide is normally done from what I can tell. First is that you can get your meat cooked perfectly. You could put in 5 steaks ranging from 0.5cm to 2 inch thick, leave them in for say 4 hours and all get all medium rare edge to edge. Then you just edge sear it to finish. You can cook chicken breast without drying it out, same for fish. Second is that it can be used to make say budget steak like top notch steak in tenderness.

    • 

      ferguscan on 18/06/2014 - 20:11

      Untrue. You can absolutely use the Breville as a slow cooker. See here:

      https://www.youtube.com/watch?v=6YZRnWofZ2s

• 

  endotherm on 21/06/2014 - 08:47

  Now there is an Aldi equivalent: https://www.aldi.com.au/en/special-buys/wednesday-25-june-20… (or http://kuchef.com.au/ as the Aldi link will disappear in a week!). Not sure how it shapes up against the Breville but the specs look similar.

  • 

    deal88 on 21/06/2014 - 12:26

    The Aldi unit sounds like the Sunbeam. I think it makes the Breville look an even better deal.

• 

  voteoften on 21/06/2014 - 13:33

  I actually just found I won one of these at the Melbourne Good Food and Wine Show. I won it because I voted for The Product of the Year. If you go to any of the shows, be sure to check out the Jamaican Jerk Chicken stand. I normally would not vote for a product but I found this one very good. I wasn't even looking to win.

• 

  Seal on 03/07/2014 - 22:14

  Brought the Sous Vide Supreme, very happy with it. Thanks OP

  http://i.imgur.com/y6zGvHo.jpg & http://i.imgur.com/mgyW6dh.jpg - Skin on Chicken breast with a teaspoon of Oil, salt and pepper in a Multix Sandwich Bag with the Slider - Cooked at 80c for one hour.

  • 

    Stone on 04/07/2014 - 08:03

    Looks fine but 80C is very high for chicken, didn't it have a dry powdery/pasty texture? I normally do 63-65C as recommended by pretty much every recipe I've read for chicken.

    • 

      endotherm on 04/07/2014 - 12:29

      Where is it going to dry out to? All the moisture is trapped in the bag. It may have a slightly firmer texture with accelerated cooking but nothing bad. I would agree though that cooler and longer would give a better texture. I'm more amazed by the Multix sandwich bag not letting go. When I tried sandwich bags (heavy ones from Ikea) they split and let go of the contents spectacularly. That's why I only use the bags recommended for sous vide, from Sunbeam. They were cheap enough.

      • 

        Stone on 04/07/2014 - 12:46

        "Dry powdery/pasty texture", not dry. I've done it before, I know it ends up like overcooked chicken.

        The lower temp is much more enjoyable as the chicken retains it's integrity rather than the fibers being broken down.

      • 

        simulacrum on 04/07/2014 - 16:12

        +1

        You'd lose the moisture from inside the chicken. You'll pull out a dry breast floating in juices which properly belong inside the meat!

        What happens to poultry at temperature (based on Food Lab article on brining turkey):

        Under 49°C: The meat is still considered raw. Muscle cells are bundled up and aligned in long, straight cable-like fibrils wrapped in a sheath of elastic connective tissues, which is what gives meat it's "grain."
        At 49°C: The protein myosin, begins to coagulate, forcing some liquid out of the muscle cells, which then collects within the protein sheath.
        At 60°C: The remaining proteins within the muscle cells coagulate, forcing all of the liquid out of the cells, and into the protein sheath. The coagulated proteins turn the meat firm and opaque.
        At 65.6 °C: The proteins in the sheath itself (mainly collagen) rapidly coagulate and contract. Like squeezing a tube of toothpaste, all the water what was forced out of the cells and has collected within the sheath, is now squeezed out of the meat completely. Congratulations, your poultry is overcooked.

        Cooking in the 60-65 range reduces moisture loss from the inside of the meat. Another trick is brining, which is covered pretty well in the rest of the article http://bit.ly/1og7rNH

    • 

      Seal on 06/07/2014 - 00:33

      +3

      Sorry, It was meant to say 60c.. I was half asleep when posted the message on ozbargain last night xD

      • 

        deal88 on 06/07/2014 - 18:58

        From up your photos it looks like a nice 60 degrees breast.