Sous vide

[Anonymous No.12713542]

Apparently these have gone down in quality since their release off their kickstarter. Anyone have experience with the newer Anova models, or perhaps recommend a different brand altogether?

[Anonymous No.12713897]

>>12713542
What makes you say the quality is down?
My Anova is already two years old.

[Anonymous No.12713910]

>>12713542
any circulater will do the job for personal use

[Anonymous No.12713912]

>>12713542
>Sous vide
worst cooking meme ever

[Anonymous No.12713919]

>>12713912
Why, because you can't afford one, wouldn't know how to use it, and in the miraculous case that you figured it out, you wouldn't appreciate the quality anyway?
Faggot.
https://www.youtube.com/watch?v=Hu8ffw5LtzQ

[Anonymous No.12713930]

>>12713919
Bro i dont need to control my cooking with my food taking a bath with a radiating dildo
Its not for everyone, but that doesnt mean that "not everyone" just includes the poor and stupid.

[Anonymous No.12713936]

>>12713919
>too stupid to know how to cook meat aside from searing
>somehow im the stupid one
kys faggot. enjoy your meme water bath though

[None !2Code3TV3M No.12714160]

>>12713919
serious question, do you even use your sous vide for things that only a sous vide can do?

[Anonymous No.12715542]

>>12714160
I use it for a lot of things, and no, not just things only a sous vide can do.
Steak is the one everyone knows about, but you can also get great results from fish (think poached, but perfectly done and without losing flavor to the poaching water), and eggs in all forms from boiled to poached to desserts (custard/ice cream base both work really well).

I've worked on a technique for "fake barbecue" where you can sous vide huge cuts of meat (my favorite is beef ribs) for days at a time, rendering them fork-tender on the inside and infused with great flavor, and then chill it, sauce or rub it, and broil it for the great chewy smoky crust.

They also do wonders for root vegetables like parsnips, beets, and sweet potatoes. You can cook them just enough to sweeten and soften them without making them into mush, and they suck up other flavors in the bag like a sponge, so you can essentially infuse them.

The sous vide is essentially a precise temperature control unit. It is essentially a home cooking-sized pasteurizer. Use it to heat treat flour without burning it, use it to hold food and sauces at a precise temperature for serving without loss of flavor through evaporation and oxidation.

It's extremely handy if you work in a high-end kitchen, because you can sous vide meat, poultry, and fish ahead of time and keep it sealed & warm. ready to be grilled, roasted, or otherwise prepared to order.