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not posted yet? anova bluetooth sous vide $129 through mother's day
Posted on 5/4/16 at 12:24 pm
Posted on 5/4/16 at 12:24 pm
Posted on 5/4/16 at 12:26 pm to CAD703X
Nah...I already have a bathtub to warm my steaks for 36 hours.
Posted on 5/4/16 at 12:27 pm to CAD703X
Do you really need one of these if you age your steaks for 82 days in the refrigerator?
Whats behind door #2?
Whats behind door #2?
Posted on 5/4/16 at 12:37 pm to Count Chocula
i got a cheaper one (no surpise)
and its awesome. amazing how much juicer and tastier the steaks are.
and its awesome. amazing how much juicer and tastier the steaks are.
Posted on 5/4/16 at 12:44 pm to CAD703X
Once again,
Another CAD=GOAT thread.
Brought to you by CAD
Another CAD=GOAT thread.
Brought to you by CAD
Posted on 5/4/16 at 12:46 pm to Count Chocula
quote:
Whats behind door #2?
This
Posted on 5/4/16 at 12:58 pm to Janky
pro tip; if you go to a butcher to buy a nice cut of steak and you don't own a vacuum sealer, they will cryo-seal it for you for free.
the butcher i went to (carnivore market in franklin, TN) took my nice 1.5lb ribeyes, added onions & seasoning & cryo-packed it for 99 seconds to get a real tight seal around the meat.
then i just took it home and threw it in the water bath later.
if you plan to sous vide some steaks, it never hurts to ask to have them sealed up professionally.
the butcher i went to (carnivore market in franklin, TN) took my nice 1.5lb ribeyes, added onions & seasoning & cryo-packed it for 99 seconds to get a real tight seal around the meat.
then i just took it home and threw it in the water bath later.
if you plan to sous vide some steaks, it never hurts to ask to have them sealed up professionally.
Posted on 5/4/16 at 1:33 pm to CAD703X
Does it integrate with my wink ?
Posted on 5/4/16 at 1:43 pm to TigerWise
quote:
Does it integrate with my wink ?
not the one i bought. i seriously considered the wifi anova but got that black one for $99 from amazon warehouse that i posted on here about a month ago that doesn't have any connected stuff.
i mean..you just set the temp & throw the steak in for 1:30. i dont really see a need to automate that.
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