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I'm sure that most of you guys here have seen the news either from Anova or just on the news. Do you think that this spells the death of innovation? Or do you think that Electrolux will be able to fund more innovation?

Thank you guys so much for your replies. I'm about to commit to getting the Anova despite my one true love being Chefsteps' Joule (they haven't received the permit to ship their electronics into Australia yet :( ) but I've come to find some proper sous vide bags in a roll that can be cut-to-size...

Welcome Luis! Have fun :) Sent from my iPhone using Tapatalk

Great recipe there that I haven't tried before but I literally made some aubergine (or eggplant as we call it here) pasta yesterday. It was a bit simply but hearty for our Aussie winter. Simply cube the eggplant into bite sizes (can cut into discs if you get those small and thin ones) and fry...

I'm not sure if anyone here has suggested this but here goes. I have an absolutely beautiful chef's knife from Miyabi and I treat it like my non-existent first born child. It cuts through most things with ease, but I have always found using a knife with a slightly serrated edge to be much more...

Happy birthday mate ! Sent from my iPhone using Tapatalk

Hi all Sorry if I'm posting this in the wrong sub-forum but I'm a bit curious as to what people who have used sous vide cooking think about using regular glad bags as opposed to the vac bags. I'm planning on getting an Anova Wifi Sous Vide soon but the only thing that is inhibiting me is...

Thanks Garlic haha :) love the username. I'll have to try that next time - always just found the flavours in balsamic to be more reminiscent of my time in Italy.

Thanks Cheryl [emoji4] always been a keen cook (and food eater).

A balsamic vinaigrette with an assortment of vine tomatoes with clicks of basil leaves and bocconcini is always popular over here. Sent from my iPhone using Tapatalk