So thanks to all you ENABLERS (grin), I ordered the Anova Precision SV thing-a-ma-jig and it'll be here tomorrow.
I've been reading and watching a TON of vids on YT (mainly the guy at Serious Eats, Helen Rennie, and Blue Jean Chef), so I think I'm ready to jump in as far as a steak or chops go.
My QUESTION, however, is about quite a few posts I've read here at SMF...when poaching/finishing sausages/etc, I see a lot of posts about putting them in the water "naked" (no bag), but I haven't been able to find anything about if doing that "can" muck up the SV machine ($140 isn't chump change to me!).
BTW, poaching/finishing "is" the primary reason I decided to go ahead and order one...there are a few recipes I wish to try that calls for poaching at a specific time/temp...cooking dinner using it secondary (at least at the moment, anyway).
Thanks!
I've been reading and watching a TON of vids on YT (mainly the guy at Serious Eats, Helen Rennie, and Blue Jean Chef), so I think I'm ready to jump in as far as a steak or chops go.
My QUESTION, however, is about quite a few posts I've read here at SMF...when poaching/finishing sausages/etc, I see a lot of posts about putting them in the water "naked" (no bag), but I haven't been able to find anything about if doing that "can" muck up the SV machine ($140 isn't chump change to me!).
BTW, poaching/finishing "is" the primary reason I decided to go ahead and order one...there are a few recipes I wish to try that calls for poaching at a specific time/temp...cooking dinner using it secondary (at least at the moment, anyway).
Thanks!