scubadoo97

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?

So far I've been just draining off the water and while it's still hot standing it on the counter to cool and dry. Once cooled there is virtually no moisture left behind that I can see. I try to minimize removing the stainless skirt repeatedly.

Here is a Cambro container which I think is polypropylene. Not as hard as polycarbonate. I would think a fine toothed hole saw would work well for the Anova considering its cylindrical shape I used some foam type packing material to cover the gaps since this top was initially was cut for the SideKIC which didn't last very long. This foam material could be easily cut and floated on the surface of the water

When dealing with a cuisine I'm not too familiar with I will look at several recipes of the same dish and look for common threads and then once I have a better understanding I will wing it I almost never follow a recipe to the letter. Consequently my dish will vary a little each time I make it. I've made peace with that

I make frittatas because they taste great and are a good way to use up leftover veggies. One of my favorites is a corn frittata. You can take it in a southwest direction or not.

quiet1, good tip on the use of a peeler to create a flat surface

I would cut into manageable pieces, then cutoff a thin slice on the side to make a flat surface. Now you have a stable and manageable item to split down the middle. This gives you more control and will reduce the chance of injury. Can you still injure yourself? Of course, the the more control you have and the better your technique, the less likely you will cut yourself