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I'm not quite sure what the question is.
You pretty much answered it in any case - if you're cooking something the size of a leg of lamb, how good is the little wand at bringing the water back up to temperature once you put the leg in.
It's a bit moot, to be honest, as at some point, it's either deal with whatever performance the sous vide wand has, or spend £££ on a commercial machine.
I do like the coolerbox idea though, and may well copy it.
I've also found something on github where someone has written something to access the Anov API, meaning that it can all be integrated into home assistant.
NotThamesWater-
how good is the little wand at bringing the water back up to temperature once you put the leg in
I think it's reasonably quick (mine is) but I guess the temp difference isn't that great - water of maybe 57 degrees vs fridge or room temp meat?
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Ah right. Yeah it's pretty good.
The cooking times for most things I've sous vided(?) are very wide, eg "cook for 4-6hrs" sort of thing. My mate used to do smaller things like poached eggs and duck breast.
Carrots are good too.
andyfallsoff
hugo7
I'm not quite sure what the question is.
Things like a leg of lamb are an awkward shape and I don't have a stockpot so would have had to buy one. The cooler was probably cheaper than any stockpot and I got a load of shit for buying the wand in the first place, so bringing a massive stock pot would have been even worse.
Filling it up is a bit of effort, but not that bad. I usually fill it with hot tap water and a couple of nearly boiled kettles, then let it get up/down to temp. I also use two cheap rachet straps to reinforce the sides now.