scubadoo97

And remember it freezes beautifully

I thought their Creative series was their domestic product

Color me shirty. I have tried many variations of hummus but prefer the traditional best

Yes, chopped almonds. Boy that photo looked way better on my phone. Way blurry and the ribs were mahogany in color and not black

You're going to love the Anova. Use any container and it has great circulation for stable heat across the container. Easy to store away is biggy since who needs one more big appliance on the counter.

Spares with coleslaw and potato salad. Standard BBQ

Bruce, thanks. Your rajas and cazuela look delish. For the snapper I did a Veracruz prep Cooked en papillote using parchment paper. Not much to look at with some SV fennel but tasted great

Scallop tacos tonight

I've been using my phone and a free app called sous chef which has like 6 count down timers

That looks so good Bruce mm8, stunning

I've just got access to Restaurant Depot and have found some nice fish there. Picked up a hunk of tuna today and a lane snapper Made some spicy tuna with the trimmings which is a nice snack while waiting for my wife to get home from work. Will do a tuna stack for dinner tonight. Snapper tomorrow

Marbles work well. I bought 3 packs of whiskey stones on woot. They are useless as that purpose but they have found a new purpose as SV weights

3 1/4 inch is the perfect size hole cutter unless you want a 1/2" space on the side of the Anova. I just purchased a 3 1/4" hole saw today. Nice clean hole

I would love to see this feature on any unit being made today. In the meantime I use an UPS device to guard against any short term power interruptions on anything that needs to be in the water bath for more than an hour or two. In my short term interruptions happen infrequently but they do happen. It's one thing to come home and have to reset the digital clocks. Don't want to come home and have to toss dinner that I've been working on for a couple of days.

The food displayed on this thread is always so inspiring and looks down right delicious

As an added bonus to not using an over abundance of water is that the pasta water will have a higher percentage of starch in it to tighten a sauce.

Okay, you win

Collagen melts at much lower temperatures. It just takes longer

I would put chuck in the same class as short ribs which are done for like 48+ hrs/60C

I've been buying California Olive Ranch products. I'm fond of the Arbequina variety for a fruity oil that is not expensive

Yellowtail snapper. It's what's for dinner

I picked up a couple Cambro Polycarbonate containers with lids yesterday. An 8qt and 18qt. I got a 3" hole saw which did a fine job of cutting a hole after I remembered it need a starter bit. Obviously not my brightest moment when after cutting the hole I forgot to take into account the flange on the back takes up some space. So a 3 1/4" is the min size hole saw you want to get for the Anova Now after all that I think the best place to place the unit is in the corner which maximizes the interior space. At least the lids were cheap

About a tbs of butter, 1 tsp of sugar and little salt

I can't imagine any benefit from using the unit without the skirt So far my Anova has been working really well. Made boneless short ribs, 60C/54hrs that were excellent with a side of SV carrots, 84C/1hr. Both were excellent. Temps steady at all time when checked. My first SV carrots. Great carrot flavor and I can see I'll be making them more often.

Thanks Jeff. I was wondering why the probe was bent and oriented down the center of the coils in some units when mine was straight. Any reason to be cleaning and drying parts after use as long as no food stuff got into the unit?