Juicy Sous Vide Chicken Breast with Anova Precision Cooker Pro

#anova #anovaprecisioncookerpro #anovafoodnerd #cooking #kitchen #kitchengadgets #tech #technology #chicken #sousvideque

[gaz]

Why do you sound like a teenage "influencer" reviewing her pumpkin spiced latte?

[Dominikmj]

I guess you have _slightly_ got your priorities wrong:
I have used the Anova Pro- the stopped to work, because the control electronics apparently were broken. I got one replacement unit, and the controls continued to work - but it stopped to heat!
Don’t get me wrong - I am a fan of Anova (my original cooker - even though I used it very often was good for several years - and my Nano works like a charm), but the Pro is more expensive but less sturdy - and to be honest, I don’t even know, why you should buy one (the nano is a bit loud, needs a relatively high water level and needs a bit longer - but the classic cooker should be fine - and the Pro is max incrementally improving on the original unit.
However: you should really spend more money in a vacuum sealer. The valve bags are far more expensive -
I purchased (before Anova released their chamber sealer) a professional one - and it was expensive - but glorious! But a foodsafer would definitely do a good job.

[Ashleyswanson]

Another good thing about sous vide is the you can’t overcook the meat because the temperature never goes above what you set the cook temp to

[thegoodgeneral]

Push the … and select “don’t recommend channel.”

[adamchina]

The metal insert inside the clear bowl. What’s that called I can’t find it on their website?