3 ms·
I use my Sansaire once or twice a week. There is no other way to make pork chops. The nice thing about the Sansaire is that it supports temperature setpoints
by MegaDeKay 10y ago
I use my Sansaire once or twice a week. There is no other way to make pork chops.
The nice thing about the Sansaire is that it supports temperature setpoints lower than most other (all other?) units. I use it for long proofs of no knead bread at 21C for around 18h. The dough sits in a one gallon bucket covered with plastic that I set into the water bath in a cool room in my basement. Perfectly proofed dough. Every. Single. Time.
- shalmanese 10y agoThe Anova goes down to 5C but annoyingly, does not go all the way down to 0C. If it did, it would be perfect for something like chilling champagne in an ice bucket as just the impeller would run and keep the water circulating. But because the limit is 5C, you can't get just the impeller running, it would also be dumping 800W of heat into the water at the same time.