Review on 🍲 Enhance Precision Cooking with Anova Precision Cooker Container 12L by Samuel Kromah

I suspect the smooth, rounded corners of the tank ensure even water flow and temperature. I am confident that the coating has reduced evaporative water loss and also the associated heat loss. I started the 48 hour chuck roast steak with less water. After 24 hours I added some water to bring the water up to the max and stopped checking the water level in the last 24 hours. The dear lady is not a carnivore but she enjoyed slices of this beautiful tender steak. I have used a 24 liter sous vide steel pot in the past and will still use it for larger cooking but this 16 liter Anova container is by far my go-to choice for any sous vide recipe. (Note: I went into cold shock and then refrigerated the steak rosta until the next day when I had it ready on a hot grill.)