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Anyone ever cook Sous Vide???

Hotsauce

By Hotsauce,
in Huddle Lounge

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Hotsauce Explorer

Hotsauce

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So I just bought the Anova Precision cooker.

 It is on sale, $50 off through May 7th on the link below ($130).  Apparently it is a an easy way to cook restaurant quality food.  This model  has a pretty cool Bluetooth app that controls the cooker.  My friend swears by it for steak, chicken, burgers, BBQ, etc.  I figure I will give it a try and post my reactions.  They also have a wifi model, that is $169.  

http://store.anovaculinary.com/products/anova-precision-cooker?utm_source=facebook&utm_medium=paid+social&utm_campaign=Conversions+-+Desktop+Newsfeed+-+North+America

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Anybodyhome Grand Master

Anybodyhome

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Most "restaurant quality" food is the result of quality food and ingredients, and the right combination of each, not the cooking apparatus.

The best chefs in the world use not a lot more than gas ranges, ovens and flat tops. Few little gadgets and tricks here and there, but the basics have always served them well.  

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Jase Apprentice

Jase

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19 minutes ago, cookinbrak said:

Put a beautiful filet in a bag and poach it for 2 hours?

And I thought trading up to draft a kicker was stupid.....

I don't know how many people would do that.  The cuts of steak that benefit the most are the naturally less tender cuts.

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