*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
I got a question tho. I see the container is plastic, the bag is plastic and the water will be somehow high temperature. Won’t chemical from plastic leak into the food? To cook food so we’ll, we need to heat up water at least 100 C right? Please correct me if I am wrong. Or, you use low temperature that won’t break down the chemicals from plastic; however, it will take so long for you to cook since it is low temperature.
No you're not boiling the meat. You heat up the water to the preferred internal temperature for what you're cooking (usually around 45°C-70°C depending on what you're cooking, for example: Steak, chicken, pork, vegetables etc. And how you like said food), and you leave it to cook for longer than you would on a stovetop, so the internal temperature becomes the same as the temperature of the water. After you've done that you can give it a quick sear on a pan, since the water wasn't hot enough to cause the maillard reaction, which is what gives it a "crust" on the outside.
What about height adjustment when using other water baths or small pots. I use it for other uses other than sous vide. I see that the heater slides through a hole in the clamp but does that clamp tighten around the heater for infinite adjustment? This is quite important for some of us. I don't see any other sous vide heater with any kind of height adjustment. Thanks.
I always advice people to get a cooler and make a hole on the cover so that the sous vide device can be inserted, in this way the water is insulated, desired heat is achieved faster and retained so the heater works less increasing significantly it's lifespan.
You could have provided the temperature range that can be realized with the device. I am looking for precision temperatures speciffically in the low temp range for cheeses, dough proofing etc.
The temp range for the Anova sous vide seems to be the same for all models. The range is 32 degrees Fahrenheit to 197 degrees Fahrenheit. Hope you find this helpful.
My concern would be the micro-plastics released into the meat when heating the submerged plastic bags. Is there a chemically cleaner way of using this type of cooking?
