09-12-2016, 02:03 PM
I don't use my anova all that often but when i do it's irreplaceable. It's pretty much the only way I cook steak, and it massively simplifies certain things.
Tempering chocolate for example, normally a pain in the dick, but with a sous vide you heat it to 115* until its liquid, drop some ice in it to cool it to like 80*, then bring it back up to ~90* and just leave it in there until you're ready for it.
![[Image: 8bc0f1d691aa1471c12280f2926f7ee1.jpg]](https://s-media-cache-ak0.pinimg.com/736x/8b/c0/f1/8bc0f1d691aa1471c12280f2926f7ee1.jpg)
Tempering chocolate for example, normally a pain in the dick, but with a sous vide you heat it to 115* until its liquid, drop some ice in it to cool it to like 80*, then bring it back up to ~90* and just leave it in there until you're ready for it.
ScottyB Wrote:like a swamp of glorious BBQ gnar and meat candy emulsion.
Now: 07 Porsche Cayman S | 18 VW Tiguan
Then: 18 VW GTI Autobahn | 95 BMW M3 | 15 VW GTI SE | 12 Kia Optima SX | 2009 VW GTI | 00 BMW 540i Sport | 90 Mazda Miata | 94 Yamaha FZR600R | 1993 Suzuki GS500E | 2003 BMW 325i | 95 Saab 900S