rack of venison tonight, 2+ hours at 131F. about as easy as it gets.
― call all destroyer, Monday, 20 February 2017 01:49 (seven years ago) link
everyone with an anova still happy with it? my friend has one on his wedding registry and i was gonna get it for him
― ciderpress, Monday, 15 May 2017 19:17 (seven years ago) link
yup
― call all destroyer, Monday, 15 May 2017 19:25 (seven years ago) link
I like mine. I don't use the connectivity features at all though.
― DJI, Monday, 15 May 2017 19:51 (seven years ago) link
yeah, still like mine, and mine is pre-connectivity features
thinking about selling it off, though, and getting a joule
― jason waterfalls (gbx), Monday, 15 May 2017 20:25 (seven years ago) link
what does the joule have going on these days?
― call all destroyer, Monday, 15 May 2017 22:10 (seven years ago) link
as compared to my older school anova? smaller, doesn't need as large a pot, magnetic attachment, pretty
― jason waterfalls (gbx), Monday, 15 May 2017 22:33 (seven years ago) link
it is indeed a nice-looking gadget
― call all destroyer, Monday, 15 May 2017 23:05 (seven years ago) link
i do a local monthly meat share thing, which is great except sometimes you get some items that are outside the lines like a cut of brisket that is a little less than 2 lbs, no idea if it came from the flat or the point or whatever brisket people talk about. doing 24 hours at 155 and oven finish tomorrow, don't sous vide much these days but i am always happy to have the option.
― call all destroyer, Sunday, 12 March 2023 03:56 (one year ago) link
I am amazed at this odd way to cook - I am curious - the plastic bag - the love... but so long a cooktiime - for modern lovers ()
― | (Latham Green), Wednesday, 22 March 2023 13:43 (one year ago) link