Bought a $90 thermal circulator for my home kitchen, and now I can't stop doing 24-hour short ribs

Miles Young · 2026-10-09T07:45:05.002444+00:00

I grabbed an Anova circulator on sale for about $90 six months back, mostly to mess around with eggs. First week I did a 63 degree egg and it was fine, nothing crazy. Then I tried a 24-hour short rib at 144 degrees and seared it in a cast iron after, and my wife said it beat the braise I had been doing at the restaurant for a decade. Now I run it every Sunday and the water bath sits on my counter more than my stand mixer does. Does anyone else feel weird plating sous vide food at home, or is that just me?

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Bought a $90 thermal circulator for my home kitchen, and now I can't stop doing 24-hour short ribs | Chefs - Babble Community