Michi
I dislike attempts to rewrite history
I’ve never tried this, but I imagine they would turn into a paste. Probably with some sweet caramel notes. I’ll try this just to see what happensOooh what does that do to the onions
I’ve never tried this, but I imagine they would turn into a paste. Probably with some sweet caramel notes. I’ll try this just to see what happensOooh what does that do to the onions
Just discovered this family of devices intended for aquariumsAlso: USE A LID. There is going to be a crazy amount of evaporation going on at 90C for four days
It also saves on energy! So I always put something over the top to keep the heat in.Also: USE A LID. There is going to be a crazy amount of evaporation going on at 90C for four days
For my anova I have the Anova Sous Vide Lid. Works wellBut what happens when your aquarium filler needs filling?
Lids work, but at 90C for 4 days I think I’d be worried about the water vapor and the actual sous vide stick. Most of them are rated for splashing or very brief immersion, constant water vapor in their face is an entirely different ballgame, and lids direct steam around the unit since the hole is the easiest point of exit for it
I’d probably be tempted to use ping pong balls in the water like they use in reservoirs in drought areas to limit evaporation. Reduces evaporation, not as well as a lid so it’d still need filling but it’d prevent a constant vapor jet by the stick and hopefully reduce its damage.
Obviously the countertop units folks have wouldn’t have any issues
What is that?Holy smokes, my sous vide has officially been retired. I never thought this day would come. This thing heats the water in less than 2 minutes and holds it perfectly. How have I not bought one sooner… highly recommend.
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These things are epic af. CongratsHoly smokes, my sous vide has officially been retired. I never thought this day would come. This thing heats the water in less than 2 minutes and holds it perfectly. How have I not bought one sooner… highly recommend.
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They're incredibly more powerful/efficient compared to conventional stoves but also *science* with options to multiple thermocouples and fast af PWM. Nothing else comes close. I just wish they were more affordableIt’s called a Control Freak. Guys, my food was heated in like 5 minutes from start to finish. It usually takes like 25 minimum. I’m blown away. I think I might go smash my sous vide with a sledgehammer now.
It looks amazing, but how could you use it to say, cook 4 ribeyes? It doesn’t look large enough.It’s called a Control Freak. Guys, my food was heated in like 5 minutes from start to finish. It usually takes like 25 minimum. I’m blown away. I think I might go smash my sous vide with a sledgehammer now.
FWIW, I found this on Amazon for 1200. It’s part of a bundle with a glass cloche that I have no use for. Makes zero sense, thought it was a scam but apparently not.They're incredibly more powerful/efficient compared to conventional stoves but also *science* with options to multiple thermocouples and fast af PWM. Nothing else comes close. I just wish they were more affordable
It’s like the opposite of a blast freezer. Very cool.They're incredibly more powerful/efficient compared to conventional stoves but also *science* with options to multiple thermocouples and fast af PWM. Nothing else comes close. I just wish they were more affordable
You’re only limited by the size of the pot you do or don’t have. As long as it works for induction, you can use it. So my 20 qt stock pot is now going to be used as a giant crock pot when I need it. Or, I can fill that same stock pot with water and use it as a vessel for sous vide.It looks amazing, but how could you use it to say, cook 4 ribeyes? It doesn’t look large enough.
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