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.

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.