Sigh. Water oven. I mean, if you don't have a mixing bowl and a kettle to boil the water, the way our grannies did it, why not? But really and truly, couldn't we just turn up the heat? For that matter, my mothers trick, which works great, is to wash the linens on baking day and set the bread to rise on top of the dryer. :) I use my Anova stick for keeping the milk at a constant temperature when making cheese. Reduces, rather than increasing, fuss. :) Thanks for the link! I don't usually look at their stuff. I wonder if you can bake bread in a long slow low temperature. Or is that how you get matzh?

So two French guys give the cooking process a name. It happened and we all know what it means. I visualize a stick-type kitchen tool submerged in a container of water. A precise water bath circulator. They could have called it anything...KitchenJaccuzi, PrecisionHotBath... They called it SousVide. It went to print, maybe a book or two, then social media. It stuck like many named objects/recipes. Coined terms. Happens every day. Some 'cancelled', others are named and are recognized globally. We all know what a 'toaster oven' is. I visualize a small counter top oven. Most do not even toast that well. Any kitchen appliance or any object in your home is called a common word that most know what it is in conversation. Kleenex wins as a brand. We don't say 'nose paper' but we do say TP. (toilet paper). Why?...well the branding worked. Word play and language translation, definitions, even pronunciations can drive one bonkers. Not nails on a chalkboard, but more like a song stuck in my head and not necessarily a bad song. Last week I heard Ina pronounce ChickenMarbella Mar-Bay-ah. Yes Marbella, Spain is 'bay-ah' but it is not a Spinach dish at all. They were inspired by a trip to Spain and Turkey. (never made it being to sweet for my crowd) I might be the last person on the planet thinking 'Bella' like I call my pup when she is a sweetheart. (Italian pronunciation) SousVide is what it is. Literal translation not at all necessary. Too late for that. If one does not like the name, too bad. Why drive yourself nuts over it. I think Anova tried a brand change to 'AnovaPrecisionCooker' but it did not stick like the now famous InstaPot.

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...

Researching 48" ranges. It seems everyone has a different combination of features, making it hard to do apples-to-apples comparisons. For the range top, everyone has grills vs griddles, but SKS really is the outlier with induction + sous vide. I LOVE the induction option, as there's no waste heat or combustion products (particulates, NO2, CO and CO2) to get rid of. My wife is dead set on gas, regardless of health effects, so I'm hoping this gets her slowly warmed up to induction cooking. However, I'm far less excited about the sous vide d/t plastic bags. (IMO there are 2 types of plastics: those linked to cancer and those that will be linked to cancer, plus fertility rates have been dropping and it's thought to be linked to plastics. Has anyone used the sous vide compartment without the vacuum bags, maybe as a steamer? But with the steam combi oven, a pure steamer seems to be wasted valuable counter space. Maybe can get a scrap piece of counter material and use it as additional landing space for cooking? Can it be replaced with another induction setup? For the small oven, I like the potential for reducing clutter by eliminating a countertop appliance. Most 48" ranges just have a small convection oven (eliminates toaster oven, possibly an air fryer), Miele has a speed oven (eliminates a MWO), Thermador and SKS have a combi-steam oven, which eliminates a separate combi-steam oven, which could save you $2500-4000. So while each small oven option eliminates a countertop appliance, the combi-steam seems to saves you the most money on the purchase of said item.