xallthey

4 ms·

1. 1.▲
   by xallthey 12y ago

   I have both and like both! I'll pick my weapon depending on time constraints (typically 55 minutes sous vide ~= 15 minutes on pan). The pan is also super repeatable.
2. 2.▲
   by xallthey 12y ago

   It depends on what you're optimizing for. When I was in college, I'd boil some water, make some pasta, and sear some chicken for every meal. Estimated pan cost: $10 (maybe free, actually, as I got it from a departing senior). Nowa
3. 3.▲
   by xallthey 12y ago

   Beta tester here. I have both and use them for different things. Yes, 50 minutes in an Anova and finishing/searing for 5 minutes on a pan will get you a great medium rare steak. If I'm in a rush, I will use the pan and make a 90%
4. 4.▲
   by xallthey 12y ago

   Beta tester here. There's a built in ruler/selector for thickness. The temperature of the pan surface actually changes depending on the starting temperature of the salmon and given the conductivity of aluminium and the location of
5. 5.▲
   by xallthey 12y ago

   Make sure to try my recorded recipe! Honey Seared Tuna Steak.