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0 pointselvinyung8y ago0 comments

I've owned an Anova for a bit more than a year. Amortized over all the meals I've cooked, mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality, I would say that it is probably the essential tool in my kitchen.

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dualogy8y ago

> mostly super cheap cuts of meat that have been cooked over 24-72 hours to incredible quality

People getting excited over devices that do what ovens or hearths do at a 24x slower pace? Figures the popularity of soy formula.

(And yes, my oven turns even the toughest cut into "incredible quality" in 3h tops =)

elvinyungOP8y ago

I would defend sous vide by saying that I've been able to have much better control of the internal temperature. For example, I can cook short ribs at 72 hours at close-to-pasteurization temperatures to get a very unique consistency.

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