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Jaded Burnout posted:I'd already bought it by then, and the anova is one of the ones with reports of reliability issues due to the vents allowing water vapour straight onto the circuit boards. This only seems to be a problem with the earlier units and people using saran-wrap to cover every bit of their water bath vessel other than some tiny gaps around the unit itself. Anova supremacy for overall simplicity and reliability! Death to everything IOT.
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Jan 26, 2019 17:07
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Such good posts, these last few
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Jan 30, 2019 03:01
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lifts cats over head posted:Is it possible to break up a long sous vide cook time, for instance two 12 hour cooks instead of one 24? Seems like a bad idea. Why do this?
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Apr 7, 2019 14:47
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Ultimate Mango posted:Anyone here have a Sous Vide Egg Bites a la Starbucks that they really like? I stir a "pinch" of freshly ground cheese into the jar before putting the lid on to sous-vide. Simple, tasty. I'll usually add thinly sliced green onion or chives too.
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Apr 19, 2019 22:52
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Just chiming in to say that I did a 7lb Canada AAA-grade rib roast yesterday for 6 hours at 136, finished in the oven at 550 and it was utterly spectacular.
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Apr 22, 2019 05:10
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