HI all,
I have both the Sous Vide Supreme and the Anova. The Supreme takes 10 Litres, the ANOVA I use in my biggest pot, 4.5 liters.
I have being doing my usual perusing thru all the forums here reading and learning every day, and I have run into some posts which mentions Sous Vide and even have pictures. They seem to all use the Anova or the like for a water bath. I simply pluck it into the milk and set the temperature.
Up to now, I have had some pretty looking results... Taste wise is a different story, but that is me and my wrongdoing, not the machines.
Any comments from those with longer experience than me?