Sous-Vide Equipment Review: SousVide Supreme vs. Anova Precision

I've been cooking sous-vide for five years now, since even before I started this blog. Back then sous-vide cooking was virtually unknown to the general public, and only restaurant chefs and cooking 'geeks' were aware of the cooking technique that so far was being used only at upscale restaurants and was often called "roner" instead…

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