# Sous Vide - The Next Generration

**URL:** <https://community.anovaculinary.com/t/sous-vide-the-next-generration/553>\
**Category:** Anova Support\
**Created:** [July 15, 2015, 10:28am UTC](https://community.anovaculinary.com/t/sous-vide-the-next-generration/553 "2015-07-15T10:28:29Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [July 15, 2015, 10:28am UTC](https://community.anovaculinary.com/t/sous-vide-the-next-generration/553/1 "2015-07-15T10:28:29Z")

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I thought you might enjoy seeing this - my Old Skool homemade Sous Vide controller made from an old&nbsp;slow cooker&nbsp;and $25ish bits from eBay (it’s safe, honest!), cooking a 48 hour chuck steak for tomorrow night, alongside the Anova precision cooker, working hard getting up to temperature for tonight’s dinner, a nice Scotch Fillet premium grade steak. I’m not sure you can get Scotch Fillet in the USA, much like butchers here in Australia don’t know what Hanger Steak or Brisket are. Two steaks in one week? Lucky me 🙂

  

  

 ![](http://community.anovaculinary.com/uploads/Uploader/02/a7a894ae89c743199af58b85d4b8cb.jpg)

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [July 15, 2015, 12:30pm UTC](https://community.anovaculinary.com/t/sous-vide-the-next-generration/553/2 "2015-07-15T12:30:51Z")

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Scotch Filet is a Rib Eye steak here in the US.  
  
A nice cut of meat, enjoy your dinner. BTW have you tried fish yet?

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**Author:** ![Sam](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/sam/32/498_2.png) [@Sam](https://community.anovaculinary.com/u/Sam)\
**Post date:** [July 21, 2015, 5:23am UTC](https://community.anovaculinary.com/t/sous-vide-the-next-generration/553/3 "2015-07-21T05:23:55Z")

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Excellent work on the cooler lid.&nbsp;

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [July 22, 2015, 9:46am UTC](https://community.anovaculinary.com/t/sous-vide-the-next-generration/553/4 "2015-07-22T09:46:48Z")

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Thanks @Sam 🙂 &nbsp;It’s surprisingly easy to get a good result if you have the bits, I might do a quick tutorial similar to the silicone gasket one if I get time.&nbsp;

  

Hi @john.jcb over the last 6 weeks or so I’ve not been as active in the kitchen as I would prefer (ongoing medical issues), no fish yet but it is still on the agenda.&nbsp;