'OTDCVADHD'. Original Topic Disregarded Co Vid Attention Deficit Hyperactivity Disorder. (be kind as we are all nuts right now,😂,) Not making fun of mental health dealing with family members. (wow). Yes, I have issues with plastics. Going back 30+years. Not just the containers, but the processed foods heated, marinated, and grilled/broiled/Microwaved. I use my microwave, in my pantry, maybe once a month....no plastic. Even then always ceramic or glass. When I visit, my mother hides her 30 year old plastics she uses. Frugal, she does not want to hear about the heath issues. They microwave daily or boil stovetop. In old plastics and old scratched non-stick teflon. The few pans I gifted them, stainless, and sheet pans, are spotless when I visit as they don't use them at all. I pack a small crate when I visit. Can't find my 'gifted' cooking items as they are off into a bedroom closet or garden shed....a danish dough whisk in the shed among screw drivers, lol. (she still uses a trashed teflon cookie sheet from years ago.) I found my sheet pan 'gifts' in the linen closet. Islay was not bring up leaching plastics via sous vide. Quite the opposite.

My unit (Anova PC 1.0 BT) does not heat water, but the circulating system still works. The command panel work, I set the temperature, the water circulates, but the Anova does not heat. I disassembly the unit, but the fuse seems to be in good condition (no burn glass, no broken filament). I tried to connect the two parts of the fuse with an aluminum foil, and it doesn't heat. What do you suggest? I don't think that could be the fuse, but I don't know how to put my hands. Thank you so much.

I don't think I'd want to boil mine if I didn't have to, and don't like the idea of fat and stuff from the sausages getting up into the works. If the sausages are being cooked in water, fine, just put them in a container in the bath. I've only done it with PP plastic, which isn't much of an insulator, but I know people do use the "water oven" with glass jars to good end, without having it interfere with the temperature. It would be easy to check other vessels. I'd guess that once it comes to temperature, keeping it steady within the vessel shouldn't cause a significant temperature fluctuation. The biggest I've done that way is a five quart container of milk for making cheese which has to be held consistently at eighty-some degrees for 12 hrs. That's probably a little more forgiving than the bangers, but when I've checked at various times through process, the milk inside the container was the same temperature as the water outside. I'm remembering now that I did do the glass jars once, but I forget for what. It wasn't cake, though people do that... It wasn't "canning". Whatever. That's what I'd do...

Here it is…or a part of it anyway. It is quite tender, not filet tender but it can be cut fairly easily with a table knife. The cleaner cuts were done with a sharp kitchen knife. This is a cow bought by DD and DSIL (50%), Sister and DBIL (25%) and a good friend (25%). It was pasture raised until the last month or two when it was given corn. I would say this chuck roast cooked sous vide for 30 hours at 135.5 degrees is at least as tender as a porterhouse or a T-bone, maybe even a ribeye. It has a good chew but is not chewy. I have cut it into slices for sandwiches later in the week. Where I couldn’t get a good slice, I chunked it up for vegetable beef soup. And I saved a couple of good size chunks to eat like roast. I had to clean off a fair amount of fat and a couple of bones (saved the bones to go into the soup). I am not pleased with the wire rack I had in the water bath. It rusted! I thought I had a stainless steel rack. Guess not. @petalique, I’m not a prime rib fan. I generally find it too chewy. This roast cooked sous vide is more tender than prime rib in my opinion. I did not marinate it. All I did was put a lot of Jane’s Crazy Salt on it, which was adequate, but it could have been better seasoned. I use a FoodSaver vacuum sealer so no wet seasonings for me. I’ve tried the water displacement method, but I prefer vacuum sealing.