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Does anyone have insider info on the Sansaire? Their last blog post and twitter updates are from 26th October. New purchases are still indicating 18th November.
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Nov 8, 2013 11:03
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| # ¿ Apr 25, 2024 14:02 |
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I'm tempted to cancel my Sansaire pre order from a month a go, and just go with an Anova. Shipping seems a bit steep at $70 to the UK with the Anova, but the Sansaire gang have gone so quiet, I'll be VERY surprised if I receive it this year now. Reviews have only been from preproduction models of the Sansaire, but there's really not that much between the two of them is there. I'd prefer not to have to deal with a touch screen, but I'm sure I can live with it. Is it worth me hanging on until the 18th to see if we do get any more updates, or should I just go make the switch? My worry is I'd imagine an unsatisfactory update from sansaire over the next couple of weeks could see a load of people quickly going for the Anova instead and hitting their stock levels, where I might miss out on one of them too if I'm not quick enough!
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Nov 14, 2013 14:29
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Just received an email from Sansaire saying release date pushed back to Jan 30th. Will post up the email later if anyone is interested? e: vvvvv yeah that's it. Bummer. MeKeV fucked around with this message at 01:36 on Nov 17, 2013 |
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Nov 16, 2013 23:30
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What's the deal with putting a splash of stock in with a steak instead of salt? Maybe mixed with a knob of butter? Could it end up a little /too/ tasty?
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Dec 22, 2013 13:27
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I see the sansaire blog is saying they've started shipping an initial batch to various warehouses around the world. With one being in London I'm guessing I won't have any customs charges to pay on receipt. Which I think I would have had to pay had I cancelled and opted for the anova instead. I suppose that's one bonus of having to wait so long. (Ordered in October)
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Jan 22, 2014 12:51
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Has anyone come across, or compiled, a decent set of "sous vide for convenience" type recipes. Along the lines of the curry in a bag mentioned a few pages a go. I'd love to be able to bulk prep for the week, either pre cooking at the weekend and chill or sticking in a bag ready to puddle the morning of. But I've not had enough puddling practise yet, so wondering if there's some tried and tested meals in a bag?
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Apr 10, 2014 08:27
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Forgive my ignorance, but what is the closest alternative cut for short ribs in the UK?
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Apr 15, 2014 13:31
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I bagged some pork loin medallions with a splash of oil and did them at 60deg for very nearly 2 hours. I was going to serve them seared whole with some veg but the other half then tells me they were bought for a stir fry. I cubed them up and then browned them off. They had a nice enough flavour but they weren't particularly pleasant in texture. I wish I'd tried a bit before browning to see if they were any different then. But I'd be surprised if they were significantly 'better' before hand. Wrong time or wrong temp? Or just not a meat cut where sous vide gets the best out of it?
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Jun 1, 2014 20:55
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| # ¿ Apr 25, 2024 14:02 |
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It all makes perfect sense, I did expect them to over cook, but not that significantly. Though it was worse than if I'd just straight up over cooked them in the wok. I'm just going to blame the o/h for changing the meal plan mid cook. It's my fault, I know. MeKeV fucked around with this message at 10:32 on Jun 2, 2014 |
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Jun 2, 2014 10:29
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