I have an Anova. I know it intimately. Sous Vide is advanced.
Saying it is fool proof... God invented morons you could not conceive of. I write software. Trust me.
Dont try an use your sock to sous vide. It will not end well.
Dont throw an unconstrained cook target in the water and bitch when it ends up looking or tasting like a whale anus. (eggs excepted unless they are they are cracked)
Understand the whys and hows of food safety and dont grow a salmonella smorgasbord on your chicken, e coli on your beef or God forbid cross contaminant with your pork.
Other than that it is fool proof.
God must love fools. He made so many of them... :-)
-”are they”
Was trying not to rant but the Creme Anglaise hit 185 and I have an hour to go deal with it... :-)
Got to fire up the ice cream maker.
Well I meant foolproof as related to steaks once you get past the initial learning curve. I’ll throw some rib-eyes in @ 133 for 4 hours. If I take them out @ 4 hours, 5 hours, 6 hours, makes no real difference, as compared to 10 minutes too long on the grill and you have briquettes or shoe leather.
They should make OBD (one button dummy) models. The user would choose/click the picture of the “thing” that is being cooked, and then it does the rest as to temp/time.