scubadoo97

Basque that looks delicious

A lot depends on what your definition of sharp is. Mine has changed radically since getting into sharpening.

Great. I figured as much and glad it worked out for you

I can't believe they will sell a lot at the retail price of over $300 with the Anova already out and the Sansair in the works. I bet they drop their price

I have an EdgePro as well as a set of Shapton glass stones which is my preferred method of sharpening There is the tomato test and then there is the tomato test. The one where the knife will drop through a tomato on it own wait is not easy to achieve. I have done a few times directly after sharpening. I sharpen about half dozen times a year but on demand. When ever there is any resistance to my edge breaking the skin of a soft tomato it's time to resharpen. Doesn't take too many pass to raise a burr and chase it. Break it off on a felt block and strop on balsa wood charged with an ultra fine diamond sprays. These are used regularly between sharpenings

Cooked thru? The color looks nice

I just cooked thin slices of chicken breast in simmering chicken stock. Cooked through in around 2 min. Pulled a few pieces and they were cooked through. No pink and tender but any lookef would have been like rubber. Pieces were between 1/8-1/4" thick so in a hotter medium less time. With breading hard to get good browning in the short amount of time. Although breading would add some insulation Maybe you could use a torch to give a quick hit of color

Not sure. Didn't see anything in the manual that said there must be a space. The rubber band made it tip back a bit so it was totally flush. Figure as long as plenty was water is making its way back into the intake there shouldn't be a problem even if it was sitting flat on the bottom of the pot. If there is an issue I hope Anova Jeff will comment

The flow rate is pretty significant but what you see sticking up in the water is the corner of a zip lock bag which I removed and transferred the eggs to the wire whisk after reading through this thread I cooked two eggs with average diam of 50 mm at 63.3C for 60 min and then immersed in 180F for 60 sec. The white was set pretty well and only a little stayed behind. The yolk was creamy with a slight gelatinized texture

I'm doing a couple of eggs at the moment and the KA whisk attachment is a perfect solution One thing I've noticed is the clamp is pretty high on the unit. Too high for an 8 qt stock pot. Although the unit appears heavy enough to stand on it own I didn't want to take a chance and a rubber band worked to secure the unit to the pot handle

I think you would have some very tasty potatoes

I've used polypropylene foam from packages I've received to float on top of my water. Easy to cut out areas to fit your particular SV device. Flatter than bubble wrap and can handle the heat levels common to SV

Kinda cool but a little disturbing knowing its not alive. Zombie squid

My software is 1.19 I too have to watch the power cord. It has pulled out once on me to date Love the speedy ramping of temp

I have store a lot of cheese for long periods of time in vacuumed sealed bags in the fridge with no hint of mold growth Cut off what I'll eat over a couple of days and reseal If vacuum sealing is not an option then freezing would be the way to go

It was set for a target hold temp of 140. I was comparing the current reading from the Anova to my TP Then once it hit the target temp I also wanted to see what the differential was between what the Anova and my TP. I have dark meat chicken currently in the bath at 148F. Will let it go for ~3hrs then crisp up on the grill or CI skillet

Just got mine and set for 140 F, Anova reading 127 and the Thermapens is reading 125. On a positive note, I like the speed at which it is heating up. Has reached the set temp of 140 and the Thermapen reading is 139. On the initial set up screen 3 taps to the right corner did pull up a screen to +/- the readings. Reset and now it's matching. -0.5F seemed to do the trick and right or wrong it now matches my Thermapens The sound of the impeller is noticeable but not a deal breaker

Thanks for posting. It was a good read

This thread got me in the mood to makes dill pickles. Mixed up a brine with 80g of salt per 64 oz of water plus pickling spices and dill seeds Will let them ferment on the window sill for a couple of days and then refrigerate until they reach the level of sourness I want

Looks fabulous Dcarch

Should get mine tomorrow. Who knew you had to be home to sign for it. My Thermapens read 212 in boiling water so that's what I'll go by. Hoping I don't have to recalibrate the temp

I am at sea level so hope Anova calibrates and calculates to 1 atmosphere.

Exposure to germs is necessary. Your immune system depends on it

I would think a hole saw on an electric hand drill would do a fine job

It's pretty easy to cut a hole in a Cambro lid if you want to DIY self