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I am in Canada and had an email chat with the Anova guys a few weeks ago. They are working on getting the thing certified (CSA?) in November. They offered to ship me one *now* if I signed a liability waiver. I figured I'd wait.
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# ¿ Oct 6, 2013 14:11 |
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# ¿ Apr 20, 2024 07:06 |
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Heran Bago posted:
Just made this tonight, with the spice mix in the recipe. Un-loving-believable salmon. Sides: rice, and carmelized brussel sprout thing I found when they mentioned in winter they prefer cabbage with the salmon. Off to mop the kitchen floor.
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# ¿ Oct 28, 2013 00:55 |
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Anova now takes orders from Canada on their web page - that's new, and I just ordered a red Anova Last night was 2 New York steaks done in the sink at 135 degrees... then seared in my Lodge cast iron skillet. Yum.
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# ¿ Oct 29, 2013 18:50 |
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Happy!
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# ¿ Oct 31, 2013 19:42 |
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nwin posted:What's wrong with ping pong balls? Though I would say that the cover is a much better idea. I use a Cambro and plan to cut an Anova-shaped hole in the lid. Less insulation than the Coleman mind.
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# ¿ Jan 3, 2014 14:22 |
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Shbobdb posted:So . . . So... you're illiterate?
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# ¿ Jan 4, 2014 13:20 |
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Bob_McBob posted:Where are Canadians getting Cambro containers? I've only ever seen them at a couple of restaurant supply places that either sell in packs of six or are incredibly expensive. I have the Rubbermaid equivalent of the standard 12x18x9 Cambro, but it's annoying as poo poo because the Anova clip doesn't clear the lip properly, so the only option is to leave it hanging loose. I can't even find the little poly containers people use for cooking small items. Nella Cucina on Bathurst St in Toronto sells individual units
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# ¿ Oct 25, 2014 02:57 |
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kirtar posted:The other problem is anaerobic spore forming bacteria such as Clostridium botulinum, C. perfingens, and Bacillus cereus since the spores are pretty hardy (i.e. will not be killed at pasteurization temps since C. botulinum spores can survive boiling) and can repopulate and/or produce potentially toxic compounds (Baldwin). Which Baldwin? Billy, I'd assume, he seems toxic.
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# ¿ Feb 1, 2017 23:30 |
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Spook posted:Surprised there are not more egg discussions in here. I tried mimicking this based on the Anova article, and it turned out to be a great, easy to make breakfast! Jesus, no thanks: pre:Nutrition Facts Per Serving (130 g) Calories 310 Calories from Fat 200 % Daily Value* Total Fat 22g 34% Saturated Fat 14g 70% Trans Fat 0g Cholesterol 185mg 62% Sodium 600mg 25% Total Carbohydrate 9g 3% Dietary Fiber 0g 0% Sugars 2g Protein 19g
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# ¿ Feb 7, 2017 02:06 |
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Fuzz posted:https://www.fastcodesign.com/90103320/this-sous-vide-bag-is-made-to-be-cooked-in-your-laundry
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# ¿ Mar 31, 2017 07:41 |
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blarzgh posted:Found some individually plastic packaged salmon and tuna filets. Is it sushi-grade tuna?
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# ¿ Apr 13, 2017 15:51 |
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Knifegrab posted:Are there cheap bad cuts of steak that become surprisingly tasty if you sous vide? I've got a hankering for steak but I'm sick of breaking the bank. Neigh.
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# ¿ Apr 14, 2017 14:04 |
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Then scroll down and put it in context instead of chopping it off there?
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# ¿ Apr 14, 2017 14:09 |
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# ¿ Apr 20, 2024 07:06 |
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CommonShore posted:I'm an idiot for not posting this question here in the first place: 135 F gets you medium rare. I just Googled.
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# ¿ May 26, 2017 22:02 |