I’ve held food at temperature with the NV100 for nearly four hours, and it still barely lost moisture. I thought that it could be related to how long the food is held at temperature, but nope. I don’t know the scientific explanation for why the Neovide’s food has such low moisture loss - whether or not is has to do with the speed the food got up to temperature, the vacuum created by the device, or something else. Considering I use resealable silicone bags when using my Anova circulator, I’m not getting the benefit of any “vacuum sealing marination” or whatever, so perhaps this is why I’m preferring how the Neovide cooks my food. I think the food not sitting in liquid allowed all of my seasoning to stay in place for the entire cook, which aided in the better flavor. The food being cooked with this device barely leaks any moisture, which I’m finding to be great. I don’t think it cooked it “better,” but whenever I cook traditional sous vide, there is a ton of liquid in the bag after the cook, which means less moisture in the food. I did a “control” with this device and my Anova circulator, and I enjoyed the food from this device more. I’ve cooked steak, salmon, chicken, and pork chops with the Neovide mode, and everything came out perfect. "I just want to do a review after using this product for about 2 weeks. And don't just take our word for it - listen to Mike, one of our backers on Kickstarter, who recently shared his glowing feedback after two weeks of using Neovide. Do you love the taste and convenience of sous vide cooking, but feel discouraged by the hassle of bags and water usage? If so, you'll be thrilled to discover Neovide - a waterless and bagless sous vide cooker that guarantees succulent food with minimal moisture loss.
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