I didn't know if having moving water was essential for the process.I believe keeping the entire body of water the exact same teperature is done by the circulating water.....
I am not sure if I understand your question.
It's doable but takes some babysitting.I didn't know if having moving water was essential for the process.
I thought about this while I was mowing the lawn.the IT cynic in me is screaming that it's a blatant data mining grab.
My understanding is that it is important from a food safety standpoint to have water circulating around all sides so that you have even heating and to avoid having any area of the food in a cooler area. That's the purpose of using a sous vide rack, to have water circulating above, below, and around the object.I didn't know if having moving water was essential for the process.
I did, too. That's the advantage of having a lid available separately. I wonder if having the rack placed diagonally would give more space. I'm going to go experiment!
Gotcha, but I don't understand.<shrug> Requiring me to install an app on my phone to control an incredibly simple device like a sous vide heater just plain rubs me wrong. That's not about giving me control over the device, the IT cynic in me is screaming that it's a blatant data mining grab. All I need for this device is on/off, temperature select, and a timer.
And, quite honestly, even if Anova has completely rolled that back (I was unware, thanks,) I'm far more likely to assume that they're going to try it again than not. Oh, wait..... what's been rolled back is dropping support for older devices, i.e. they're still usable through the app. Looking at their website, I do see that their current lineup is locally controllable.... but I'm not paying those prices.
There are some things where I am interested in a remote control capability, and that's my smoker controller. Not uncommon for that to run 20 hours straight, and it's capable of alerting me to other events. Otherwise, the only appliance that is WiFi capable is the refrigerator and that's not connected.
There is convection heating in sous vide, but the primary type of heating is conduction, where the hot water transfers heat through contact with the food through the plastic bag. That's why is important to have the food in close contact with the bag, as in vacuum sealing or by immersing an open Ziploc bag in water before zipping it closed.I always thought the impeller was for a type of convection cooking that speeds cooks/heat transfer similar to my oven or the small fan I sometimes use on my countertop to defrost.
We had bagged meat twice this week and used a pot of water.
It worked fine but I gave it a bit off attention and had to restart the water pot because it got cold too fast.
So can the anova function as a simple dumb tool?
So can the anova function as a simple dumb tool?