Quote:
Originally Posted by jonumberone
Essentially, the ability to cook sous vide without the bag.
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"Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath. This technique produces results that are impossible to achieve through any other cooking method."
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https://anovaculinary.com/what-is-sous-vide/
Well Anova, which set of facts is it this time?
lol.
Thanks Dom. Curious to hear how it works out as I think this is the first countertop steam oven that I've heard of.