......many Target stores are running clearance on some Anova units. Brickseek is a store price searching site, so plug in your zip code, and see if you're in luck. Also, you may want to call the store to verify availability and pricing before driving over, as some aren't up to date.
I called ahead, and had an associate put one at the guest services counter in my name, and note the price before I drove over. Some people are getting their store to match another store's lower price, also.
I haven't set foot in a Target in a long time due to their asshattery, but I'm happy to help them lose money! I got the 900W BT+WiFi version for $62.50 today.
The 800W version is still really cheap ($64.50) in Louisville and Dallas locations, vs $119 anywhere else. I wouldn't hesitate to use that one if I couldn't have gotten the deal on the 900W version myself.
The closest store to Couer d Alene with that deal is 29 miles though.
Originally posted by Cobra21: I opened this thread, because I had no idea what this was. I'm still not sure. What is it exactly.
It's used to cook food to temp, eg 130° for med-rare. Then at the end of cooking you remove from bag and sear the meat to get edge to edge same doneness instead of a gradient of gray, brown, pink, with center being the part that is med-rare (or whatever you cook steak to).
Jesse
Sic Semper Tyrannis
Posts: 21517 | Location: Loudoun County, Virginia | Registered: December 27, 2014
It's also a way to safely cook things to slightly lower temperatures than you can with conventional methods, resulting in tenderness and juiciness that can't be achieved other ways. Salmon, chicken breast etc. Carrots, soft-boiled eggs, and asparagus are other really neat SV projects.
Another area where SV really shines is taking tough cuts of meat, and turning them into something special by extended cook times. A few weeks ago, I took a couple of regular chuck roasts, seared them in a cast iron skillet, then bagged them in the SV at 130 degrees for 96 hours. They turned into something akin to a heavenly medium rare prime rib.
It's not the be-all end-all cooking method, but it's another very great tool in the tool box for foodies. High-end chefs have been doing it for years, but it hasn't been affordable for home kitchens until the last few years or so.
So I’ve been meaning to ask in one of these threads...what about food safety? If it is sitting in water below 140, what keeps bugs from growing on the surface?
I also understand a sear after would take care of that but some are searing before.
“People have to really suffer before they can risk doing what they love.” –Chuck Palahnuik
