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ejomby

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  1. Wow. What a great video! Exceptionally done. I think it would be nice to see how easy it is to modify a cooler for the Anova. (I just used a box cutter.) But I think everyone should know that it is something that they can do-- and shouldn't be scared away by it.
  2. I have a similar setup with a 28 QT igloo cooler I got at Target for $15. Works great. I'll see if I can post pictures later in the week. Anyone can do it. I cut my hole in the lid just using a box cutter (not as elegant as alanz, I'm sure-- but it works without looking like an eyesore). Just mark out your dimensions and cut slowly.
  3. I with you guys, there was something very disingenuous about that post. Having such a detailed review after visiting his neighbor, being "utterly shocked", his neighbor wanting to throw it away after only cooking vegetables? The whole situation sounds so fake. And I don't understand why he was so upset about the unboxing-- I found it to be simple but elegant. And the black foam was cut to fit the device and protect it pretty well. What else do you want? [Moderator note: This topic continues here: Anova Sous Vide Circulator (Part 2)]
  4. So, I played with it today. I set it up in a cooler-- 22 measured Qts with a lid (custom cut for the Anova). I started with water @ 68F and set it to 140F. It took an hour and ten minutes (70 min = 72 degrees). So basically, at full capacity you can figure 1 minute per degree. Once there, it held it perfectly well. I would advise, though, getting your water closer to target through other means first (Boiling water + ice cubes, for example) and then letting the Anova maintain that temperature.
  5. Quick update on my carrots. Good and bad results. The Bad: I had let them cook for about an hour or so, but when I lwent to check on them, the bag had puffed up. My guess is that the carrots had developed some gasses when they started breaking down. So they had dislodged themselves from under the plate I was using to weigh them down, and while I was clumsily trying to put them back under it without burning myself, I broke the seal on the bag. The bag filled with water, and my pot of water became contaminated by the butter I had put in the bag. The Good: The carrots had cooked to the right consistency and were tender and juicy. They had a very slight buttery taste that I hadn't encountered before. After I tried one, I couldn't stop until I ate them all. So now I just have to work on keeping things from gassing up and make sure they don't rise up if they do. Maybe if I had clipped the bag to the plate? Would the carrots have benefited from a quick blanch or nuke in the microwave?
  6. Ordered my Anova this weekend, late Saturday. Got an email that it shipped yesterday, and it arrived FedEx this morning. I've got it up and running-- just going to try some carrots for lunch. So far, I'm impressed at how quiet it is. I can hear a slight hum when I'm in the kitchen, but other than that, nothing.
  7. I just ordered a Anova Sous Vide, and I'm wondering what kind of container would be ideal for it. Things to consider: 1. Ability to cook for 1 to 10 people. 2. Has a lid that you can custom cut a hole in. 3. Won't melt, burn, or degrade from the Anova. 4. Price 5. Durability 6. Not sure how possible, but it would be nice if it doesn't get too hot on the outside. 7. Can double as a place to brine. I will probably start by using the Anova with one of my pots, but I'd like a dedicated container. What have you guys used and what are their limitations, if any?
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