I'm laughing at myself as I tell this story. You are welcome to laugh along, just don't hurt yourself.
My first experience with sous vide was many decades ago, an MRE pouch in a canteen cup of water and my pinky as a temp probe. If I only new then, what I know now...........
Around two years ago, the buzz just overcame me. I have to try this. I have a small side oven, corningware, Venison under pressure, and wait for it.........a redi check wireless thermometer (that I use in my smoker and absolutely love). First time, one of the best pieces of Venison I have ever had. For the next roughly ten times, same result, I was hooked. Then, the probe died on me. I credit that to the immersion, and vowed never to subject that wonderful piece of equipment to such peril. Replaced the probe, it performs flawless in the smoker, but I was without a bath.
I agonized over just what to replace it with. After months of study, Dr Jekyl bought a dork food controller and Mr Hyde an Anova. Mr Hyde was right beyond my wildest dreams. The controller does exactly what it should, it just looks like a life support system after you add an aquarium pump and call on Dr Jekyll for some "creativity" on the electric deep fryer switch.
Here's the Anova in long range attire.
I'm in love.
