Sous vide

CigarNut · 07-14-2017, 01:18 PM

I don't know about starting with room temp water -- i always wait until the water is at temperature before putting in my food.

However, I read somewhere when I first got my Anova, that it's good to have a little room between the bags; even circulation around the bags promotes more even cooking. Having said that, I am not able to find the source of this info, so take it for what it's worth.

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pnoon · 07-14-2017, 02:58 PM

Quote:

Originally Posted by CigarNut

I don't know about starting with room temp water -- i always wait until the water is at temperature before putting in my food.

Neither do I. That's why I'm asking.

Quote:

Originally Posted by CigarNut

However, I read somewhere when I first got my Anova, that it's good to have a little room between the bags; even circulation around the bags promotes more even cooking. Having said that, I am not able to find the source of this info, so take it for what it's worth.

.

Certainly that is ideal. I was wondering if there was a significant negative impact with the bags in contact with one another.

07-14-2017, 01:18 PM	#1
CigarNut Fck Cancer! Join Date: Jan 2009 First Name: Michael Location: Clermont, Florida Posts: 18,042 Trading: (111*)	Re: Sous vide I don't know about starting with room temp water -- i always wait until the water is at temperature before putting in my food. However, I read somewhere when I first got my Anova, that it's good to have a little room between the bags; even circulation around the bags promotes more even cooking. Having said that, I am not able to find the source of this info, so take it for what it's worth. . __________________ Need Beads? Need Five Finger Bags? 2 of 3 Requirements for use of the CA Rolodex: 100 posts/ 60 day membership/ participation in trade (trader rating). New members can be added at any time.