Anova and Nomiku both have second generation circulators in the pipeline that will probably be better and cheaper than the Sansaire.
quote:Lots of info online about temps and times. The new Anova also has a lot of that preprogrammed, IIRC. You can program it from your phone. Not sure I will actually use that feature, depending on how it works. Being able to store and replay the things that worked for you before could be nice, though.
I got in at 129 for the new Anova. Pretty excited to finally get in on the home sous vide game. Chef Steps has some awesome sous vide videos and walkthroughs as well. They just released this chart the other day with a bunch of different cooking times and temperatures for various meats and veggies: Sous Vide Temperature Guide
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I've also been wondering about the optimal way to do make meats at different levels of doneness in the same bath. I'm thinking you could start medium steaks first, lower the temp, add med rare, lower and add rare, and pull them all together. But how long do you need between temp shifts?
Not sure how practical this would be though, unless you know your guests' preferences a few hours ahead of serving.
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I've also been wondering about the optimal way to do make meats at different levels of doneness in the same bath. I'm thinking you could start medium steaks first, lower the temp, add med rare, lower and add rare, and pull them all together. But how long do you need between temp shifts?
Not sure how practical this would be though, unless you know your guests' preferences a few hours ahead of serving.
quote:I got mine on Friday. I haven't cooked with it yet but I fired it up to see how it worked. Really slick.
My Anova is on the FedEx delivery truck now. Excited to try it out this week.
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Pork loin done last night for 4 hours at 138 degrees. Outstanding results. I'm going to be using this thing all the time. I've currently been using cast iron to try and sear it upon completion. Anyone trying the torch method?
quote:So...is it OK? Or was the low water warning etc a defect?
General FYI for Anova users...I got a low water warning a few seconds after starting mine yesterday. It beeped a couple times and seemed to generally go haywire so I pulled the power and tried again after filling up the cooler with more water. It was dead. Tried a couple other outlets in the kitchen with the same results. Was very bummed until I finally realize it had tripped the GFCI circuit in the kitchen.