Goodly Sous Vide $79.42 (~AU $104.75) + Free Shipping @ Banggood

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[Deactivated] on 26/10/2017 - 16:57 banggood.com (380 clicks)
Last edited 26/10/2017 - 19:16 by 1 other user

alvian02

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The Goodly Precision Cooker makes it easy to achieve professional-level cooking results at home. To use, simply attach the cooker to any water-filled pot, put your food in a sealable bag, and set the time and temperature. The Precision Cooker heats and circulates the water to a precise temperature, cooking food to an exact temperature which creates maximum tenderness and moisture retention (without worry of overcooking).

The Goodly Precision Cooker brings sous vide to your home, so you can enjoy a cooking technique made famous by professional chefs for its incredible results

Sous vide cooking produces restaurant quality results that are impossible to achieve through any other cooking method. Food is cooked evenly edge to edge, with no worry of overcooking.

Heats and circulates water in the pot, evenly cooking food to a precise temperature to guarantee perfect results every time. Cook everything from meats, fish and vegetables to soups, and desserts.

Easy to use - just attach the cooker to any pot, add water, drop in your ingredients in a sealed bag or glass jar, then press start. No fancy equipment required.

Package Included:

1 x Goodly Sous Vide Machine Set EU Plug

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• 

  OzBragain on 26/10/2017 - 17:41

  That's some dodgy photoshopping

  • 

    howdydood on 26/10/2017 - 18:57

    Almost as dodgy as the spelling and Chenglish on the website - good to know it's also explosion-proof from the website, wouldn't want to blow up my kitchen!

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  pisoj1 on 26/10/2017 - 17:45

  +2

  Looks like a clone of the Anova sous vide lol.

  I have the anova and it's great. I got it this time last year for around $150 inc shipping.

  Was amazing at a bbq where I bagged up 10 t-bones put em at 50c (rare bordering medium rate) then throw em on top of coals for 1-2 minutes per side

  • 

    Neilzy on 26/10/2017 - 19:37

    how long did you sous them for? I bought a sous vide that i am yet to use but steak sounds good!

    • 

      pisoj1 on 27/10/2017 - 12:16

      Probably 1.5hrs. You need about an hour. But because it was a bigger amount I went a bit longer. I wouldn't go over 4 hours.

  • 

    feizor on 26/10/2017 - 19:50

    Did you put the steaks directly on top of the coals? Or on a grate over the coals?

    • 

      pisoj1 on 27/10/2017 - 12:16

      Grate over coals. It's actually a spit roaster that came with grills!

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  sblash on 26/10/2017 - 19:55

  +1

  I feel like if they were going to make an ANOVA rip off, they should've named it something more appropriate than "Goodly". ANCOVA or MANOVA maybe. Or they wanted the good part in, at least do "Goodness-of-Fit".

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  damop on 26/10/2017 - 19:57

  Interested in this, how long does it take to cook a medium steak and any disadvantages of this no name brand over a better one?

  • 

    jjcf on 27/10/2017 - 08:53

    Shitty chinese engineering when mixing water and electricity… what could go wrong?

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  hoverboardrider on 26/10/2017 - 20:23

  +2

  Check out the Anova website for answers to all the questions
  Recipes at https://recipes.anovaculinary.com/
  General info at https://anovaculinary.com/what-is-sous-vide/
  Browse https://anovaculinary.com/ for everything else.
  I got an Anova at one of the sales in the past and it's bloody great, don't know what the Chinese rip-off is like but as long as the temperature control is stable and accurate it should be fine. The Anova can be operated remotely via your phone and home wireless network so a good trick is to have everything frozen and set up in an ice bath when you go to work and kick it in from anywhere that has mobile reception when you want cooking to start, but note this works for the wifi Anova not the bluetooth, you have to be in bluetooth range for bluetooth to work (of course). If cooking from frozen add ~45 minutes extra cooking time to thaw food properly. You may need to experiment with extra thawing time but 45 minutes gives me the result I want if cooking something from frozen. Also you don't need to buy a vacuum sealer, the double seal zip lock bags work great for me (water displacement method), just make sure you clip the top of the bag to the pot to keep it out of the water because there is a slight chance the bag could leak if fully submerged. I've never had a problem with air or water getting past the double zip locks and into the bag but you never know so I figure it's best to clip the top of the bag to the edge of the cooking pot out of the water. Some foods need to be weighed down by clipping spoons or something to them to make sure they sink and stay sunk. After cooking I use a butane gas torch to sear some foods, takes all of 30 seconds and gives a great result.