Yep, normally do veggies in the traditional ways, though we've experimented with some. Glazed carrots were pretty good sous vide.
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The remote circulators never made a lot of sense to me. Once I've started something with my existing Anova, I've never needed to change the temp mid run. Just seemed like a money grab on their part.
Spare a thought for a brother-in-law of Debbie's, Bill "Sugarbear" Harper. He passed on Friday after recent struggles with heart and artery problems.
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