CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Did a steak at 129 for 2.5 hours from frozen with a chimichurri sauce and grilled pepper/onion/tomato. nom nom
I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:
Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.
Thansk,
Robert
I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:
Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.
Thansk,
Robert
I saw the Cyber Monday sale at Anova but didnt jump on it because my Anova One was running great... until today. :sad:
Any idea what happened? Have you used it a lot? My wife bought one on the $99 for me for Christmas. I was hoping they would last a while. Not sure how much I will use it.
Thansk,
Robert
So it looks like I don't have to worry about deciding between another Anova and the SV1. I had contacted Anova support about the issue I was having and they just sent me a FedEx label to send the unit back to them and they are going to ship me a refurbished unit. How awesome is that?
Robert I would rest at ease. You likely won't have issues with your unit but if you do Anova will take care of it.
I see a whole new main category space for this cooking style here, call it:
On the Sous
Or
Sous on the side
:roll:
Just hinting at its a side note to BBQ cooking here.
Just food for thought
Funny you should say that. I am just about to take some chicken breasts out that my wife wants for chicken salad.I should get a commission :-D
We're very happy with ours. My wife even asked to use it to do some chicken breasts for chicken salad the other day! :shock:
the video on their website linked in the op says you can even use ziplock bags - no food saver required.
I saw some comments earlier in this thread about placing the tank on top of a corian or stone counter, and why this may not be a good idea. I didn't see a reply, so here's what I think is the concern:
It's probably more to do with the counter acting as a heat sink than damage to the counter-- it makes the heater work much harder when it is trying to heat up the counter. If you have ever set a frozen steak on a stone counter top you have seen it defrost very quickly because the steak is sucking the heat out of the counter by conduction. A towel under the tank can probably solve this problem. I use a sous vide supreme so I haven't dealt with this question.
I have been stumped for an answer to this one:
When I add any fat ( butter, etc.) to the bag, I believe it inhibits the spices and herbs from being absorbed by the meat. Water seems to allow marination to a much greater degree. This makes sense since most spices are water soluble, but I don't have enough trials to prove it.