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adey73

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    Moscow, Russia

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  1. what do people think below $500? if Anova's stated aim is to have a fully connected kitchen and this appears in January's CES, then a precise induction unit must be in the background too.
  2. did anyone spot the price?
  3. not that I can see, plus there would be the phaf of getting a converter.
  4. in Europe there's the Rocook. The only third party reviews I could find are on amazon.es & amazon.it. All state the low quality of the bluetooth probe and battery duration, making longer sous-vide cooks virtually impossible according to those stated opinions. I'd want to play with a Rocook to see if it could sustain and recover temp while deep frying, but the highest temp is only 180c.
  5. @JoNorvelleWalker you planning to deep fry with it soon?
  6. $99 !!! Have Paragon folded with that price? that's a steal just to play with... ! I really thought Vollrath would have brought out something with real precision by now.
  7. I will never again use basmati instead of arborio for risotto, ending up with congee porridge.... I didn't go to the fourth oldest university in the english speaking world for this level of idiocy; that came free.
  8. but the ladies facilities have twice as many "traps"!
  9. adey73

    New Anova Pro

    does the app on the Joule have a data-logger?
  10. @btbyrddo 'elastomer' boards meet the Hi Soft criteria ?
  11. @THS if you were to start over again, what specifically would you buy? And how do you measure the temperature of the fluid inside the vessel you’re seeking to reduce?
  12. what about using a degassing chamber used for silicone rather than the pyrex lab glass? this has always interested me, please add more photos when you've achieved the new set up.
  13. @LWB what's the advantage of using both whey and caseinate proteins, don't they do same job?
  14. The Patented Portable de-Gentile-izer ?
  15. Wow I just thought of her two days ago whilst looking at the now massively increased Argentine wine she told us all about in 2010... Then I saw this... Very sad... Katie also in a private message told me about how to preserve opened wine with argon gas back then.... A trick from her managing bars days I think, now a a cottage industry with all those single serve wine systems like Coravin et al.
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