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New community rule: Shilling for cunty corporations, their subscriptions and other anti-customer practices may result in a 1-day ban. It's so you can think about what it's like when someone can randomly decide what you can and can't use, based on some arbitrary rules. Oh what, you didn't read this fine print? You should read what you're agreeing to.
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Some other groovy communities for those who wish to own their products, their data and their life:
Some other useful links:
Louis Rossman's YouTube channel
Look at content hosted at Big Tech without most of the nonsense:
The subscription fee will only apply to people who make an account after August 21. Those who downloaded the app and made an account before August 21 won't have to pay. But everyone will have to make an account; some people have been using the app without one until now.
Good point! So if anybody wants to not pay but still wants to cook without tapping buttons on the appliance as much, you'll need to get the app and sign up before the deadline.
Dumb as fuck, anyone wanna buy my sous vide lol
I'll take it of you hands for $100 dollars. I accept PayPal.
To clarify, it does still work just fine without the app. You can turn it on and off and change the temp without the app. We’ve been using an older version for years without the app and it’s great.
The subscription is super dumb though, not debating that.
How to get nobody to ever buy your products again 101.
I had a sous vide steak at a restaurant before I knew that it was French for 'boil in a bag'. Thats how I knew to never buy a sous vide machine.
Sous vide steaks are the best way to cook a steak. If you get a steak at a high end restaurant, it will be sous vide no matter what. And no, it’s not “boil in a bag”. Smh.
it’s not “boil in a bag”
Please explain how putting food in a plastic bag and then immersing it in hot water differs from “boil in a bag”
Because it’s not boiling? I mean the difference is in the name you gave it!?
It's a bit more involved. You need to vacuum seal your food so you have a consistent temperature across entirety of the surface. You don't really boil the water either, you have to keep it as an exact temperature and keep it circulating. That way you can cook food in seasonings and marinades to a perfect temperature then pan sear afterward for color with out losing any juices.
If you just throw food in a bag and boil it, you'll probably be disappointed with the comparison to actual sous vide cooking.