Sous vide

[pnoon]

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.

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.