This year, three new devices—the Sansaire, the Anova, and the Nomiku—designed for sous-vide cookery and targeted at the home cook have been released, all of them available for under $300. But how do the three stack up against each other? For the last few weeks I've been testing all three side by side, cooking with them in every type of situation a home cook is likely to run into (and some they aren't). Here's a feature-by-feature breakdown of the testing.
'sansaire' on Serious Eats
The great sous-vide circulator wars of 2013 have officially started. We test out the Anova, the newest competitor to breach the sub-$200 mark for water circulators aimed at the home cook market. How does it stack up to the competition?
Sous-vide cooking may be experiencing a rise in popularity, but the problem for home cooks spans familiarity, price, convenience, and design quality. Now, Scott Heimendinger, the Director of Applied Research behind Modernist Cuisine, thinks he might have the solution: The Sansaire, a new all-in-one sous-vide solution that is designed to work in any container and retails at just $199. Is it worth the dough? We got our hands on the first working prototype to test it out. We cooked everything from steaks to eggs to slow-braised short ribs to put it through its paces.