george19

Who would have thought?

And if you have any doubts, the cocoa dusted short ribs I made last week were excellent...133F for 72 hours. Sorry, no photos. Thinking about a duck breast today...

https://anovaculinary.com/anovafilmnerd-hai-tran/?utm_source=Anova+Food+Nerd+Family&utm_campaign=b7680fa88e-TIPS_N_TRICKS_20_COPY_01&utm_medium=email&utm_term=0_49652649c6-b7680fa88e-113721533&goal=0_49652649c6-b7680fa88e-113721533&mc_cid=b7680fa88e&mc_eid=8c0e613cef

Mac Loc: Pittsburgh, Philadelphia now Hernando Co. Fl.

This should probably go in Chit-Chat.

Blenheim Orange Loc: Michigan

This is a commercial hustle.

AndyH Loc: Massachusetts and New Hampshire

I have not experienced too much difficulty in holding today's C-41 chemistry within the proper temperature range for film development. Temperature is only critical for one of the steps, and a four degree F range is fairly easy to maintain. However there are many sous vide devices available from $100 to $200, and I plan to purchase one as my processing and available funds increase. It's a great timesaver, and well worth the money if you're going big into color processing. Anova is not the only model on the market, and I've even seen a few under that $100 price point that ought to work fine for this purpose. It's a very good idea.

Andy