arthur greenwald

This review is generally accurate about the Anova but the descriptions of sous vide cooking are off the mark. The precise temperature control doesn’t merely prevent overcooking. It also allows tougher cuts to cook a very long time to tenderize. After removing the meat or fish from the sous vide bath, the chef doesn’t “char” anything (heaven forbid!) Rather the meat is SEARED in order to add the tasty caramelization familiar to steak lovers! There are lots of good blogs and cookbooks to help newbies get the most out of sous vide cooking. 

Helpful article but you’re glossing over the real problem using ANY Bluetooth connection while swimming: namely that the range falls off to ZERO as soon as the Apple Watch dips below the water’s surface!! I’ve tried a number of truly waterproof specialty earbuds and finally gave up and bought a hard-wired MP3 player.