Hi, Michoutim here !
I received my toy a few days ago, I was glad that the bad weather didn't delay delivery to OZLand.
I tried it with salmon, excellent !
However, today was the acid test so to speak, with a turkey breast -let me tell you I don't like turkey in general because it is so dry, no matter what, it is dry. I never buy turkey because of that.
Well, I vacuum packed the 470 g breast with on each side of it salt, pepper, 1/2 bay leaf, thyme, a branch of terragon, and blanched orange zest, and dabs of cold butter -not much though-.
It is amazing. We tasted it as soon as the 1st morsel was cut, super moist, pinkish also (we did it at 63.9 Celsius, for 90 minutes).
We served it with some of my orange sauce, and with spaghettis of zucchinis (that I made for the 1st time using a device called a veggie twister, but sometimes they call it other names) just sautéed in a mix of olive oil and butter and still crispy. It looks neat on the plate, believe me (I took a photo if you want it though I do not know yet how to post a photo here on this forum).
To cut it short, my husband -the blasé type you know!!!- was impressed even at 1st use of the unit which is sturdy, and easy to use. He also made a perfect egg that we are going to taste tonight (he used little baskets for chinese fondue, to contain the egg so it wouldn't fly around, those baskets are super cheap (the handle is flexible so it is handy to hang on the side of the pot.
I will recommend it, believe me..
So thank you to Anova. And thank you Jeff !
I told a Chef I know in France, who may be interested, he has a most popular cooking platform, and will mention it, I am sure.
Long Live Sous-Vide cooking !