The first time I encountered sous vide cooking was when one of my old bosses brought one of those oversized Sous Vide Supremes and started using it in his office. Looking at a contraption the size of a small suitcase, the first thought to cross my mind was, “that looks like an expensive pain in the ass.” More than half a decade later I’m glad to admit I was wrong. In the years since I dismissed it out of hand, cooking sous vide has become both cheaper and more convenient, primarily through the rise of portable, storable immersion circulators (check out a quick primer on the whole process here).
And in the last year the newest class of kitchen gadgets has also gotten smarter. App and Wi-Fi connected everything from coffee makers to refrigerators are invading kitchens, but amongst the handiest smart appliances I’ve used are sous vide circulators. But all gadgets are not created equal and so I put the three Wi-Fi enabled circulators to the test: The Joule from Chef Steps, the Wi-Fi Nomiku and the second generation Precision Cooker from Anova.
A few notes on the process: