4 ms·
I've owned an Anova for a bit more than a year. Amortized over all the meals I've cooked, mostly super cheap cuts of meat that have been cooked over 24-72 hours
by elvinyung 9y ago
I've owned an Anova for a bit more than a year. Amortized over all the meals I've cooked, mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality, I would say that it is probably the essential tool in my kitchen.
- dualogy 9y ago> mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality People getting excited over devices that do what ovens or hearths do at a 24x slower pace? Figures the popularity of soy formula. (And yes, my oven turns even the toughest cut into "incredible quality" in 3h tops =)
- elvinyung 9y agoI would defend sous vide by saying that I've been able to have much better control of the internal temperature. For example, I can cook short ribs at 72 hours at close-to-pasteurization temperatures to get a very unique consistency.