Hello,
I have been looking at sous vide for years and this past year decided I wanted to get one. This past weekend my wife got me the anova for my bday and it has not disappointed, the salmon, chicken and pork have all been fantastic.
I do have a few questions?
1. Is there a place where newbie recommendations and techniques are listed?
2. Why do you need to put some food in a cold bath after you cook it? Esecially if you are just going to put back on a grill.
3. What do most people use to finish on? I was looking at a 14 in weber joe but didn't know if I should hold off for a 22in grill that would be more versitle,and just use a charcoal basket. Currently I have a pbc but was looking for something with less charcoal
Any insight would be appreciated
I have been looking at sous vide for years and this past year decided I wanted to get one. This past weekend my wife got me the anova for my bday and it has not disappointed, the salmon, chicken and pork have all been fantastic.
I do have a few questions?
1. Is there a place where newbie recommendations and techniques are listed?
2. Why do you need to put some food in a cold bath after you cook it? Esecially if you are just going to put back on a grill.
3. What do most people use to finish on? I was looking at a 14 in weber joe but didn't know if I should hold off for a 22in grill that would be more versitle,and just use a charcoal basket. Currently I have a pbc but was looking for something with less charcoal
Any insight would be appreciated
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