Anyone tried any cooking sous vide style? Just bought an Anova Nano so I havenít cooked much yet but Iíve been impressed with it so far. Iíve cooked a pork tenderloin and it was awesome. Cooked it to 140 degrees and it was the most tender pork Iíve ever cooked. I also heated up the leftovers again using the Anova Nano and it was it was the same texture as the previous day.

I also had a couple of eggs I needed to eat so I tried a couple of soft boiled eggs. They were outstanding! Just wondering if anyone else has been cooking this way?

Birdieman