I use the anova precision oven for sous vide. I think its great as I can do an express where I have a slightly higher temperature then drop it to the regular sous vide temperature. I use it almost weekly for chicken breast. I don't use bags but usually that's for shorter cooks. It doesn't feel as wet as traditional sous vide with an immersion circulator feels but it works for me because when I batch cook chicken breast usually I'm too lazy to sear it. A tip for it is basically always using a thermometer probe for shorter cooks. I am trying a 24 hour cook this week and do have my beef in a bag because it does dry out a bit or so I've read. I recently got a chamber vac so I may be doing more longer cooks in it. Excited to see how it does for longer cooks and how it holds up but so far I'm loving it. I do also appreciate the precision more for reverse searing steaks also because it can help to dry out the outside and I feel like I get a better crust when using the thermometer probe it comes with, lower steam levels and higher temperature but that starts to get away from sous vide.
this post was submitted on 26 Jul 2023
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