Why make vermouth when you can just buy it? Fair question. Making your own vermouth means you have control over what goes in. Using the precise temperature control of Anova means you can coax flavors in ways that won’t harm the alcohol or over-infuse the botanicals leaving you with flavor-packed sous vide vermouth. Infusing alcohol is very exacting in which temperatures work best. With the Anova Sous Vide Precision Cooker , you take all the guesswork away and assure that your alcohol will be the best representation of what it’s meant to be.
The food this thing produces is just so damn good. Tender, juicy, perfectly cooked perfection, pretty much every single time. I love how portable it is and how little space it takes up in your kitchen (or backpack). The clamping mechanism feels very solid, and it's wide enough to accommodate a lot of different sized containers. It's truly almost completely silent. The display is very easy to read and the temperature is very easy to set. I also found it maintained temperature extremely well. Once it was up to temp, the most I ever saw it vary was by degrees F, and usually only for a quick moment. Impressive.
"but that makes sense when you consider that the Joule has your steak hang out in the water for an additional half hour."
No it does not make sense. By definition, sous vide cooks up to the set temperature, then stays there. A steak at 132F for one hour or 3 will have the exact same doneness. The meat might be a little more tender, from protein breakdown, but will still be the exact same 132 medium rare. If you experienced a difference in doneness, either one recipe was too short and did not cook the meat up to temp, or, the temperatures on the units aren't exactly calibrated the same (accuracy was not tested??), or the steaks were not cut from the same larger piece (did you have the butcher cut them right then?).