Artisan CuisinierAdminArtisan Cuisinier (Owner, Artisan Cuisinier)

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      1 comment  ·  General  ·  Admin →
      Artisan CuisinierAdminArtisan Cuisinier (Owner, Artisan Cuisinier) commented  · 

      Ein Hohrücken mit ø10-20mm braucht ca. 35-60 min zum Erreichen der Kerntemperatur. Ab diesem Zeitpunkt entspricht die Kerntemperatur der Wassertemperatur. Die empfohlene Angabe beinhaltet Zeit für enzymatische Prozesse, welche das finale Resultat verbessern. Am Besten einfach ausprobieren. -- A rib eye steak with ø10-20mm takes 35-60 min to reach temperature at the core. The suggested setting includes time for enzymatic processes to take effect and improve the final result. Try it out.

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        started  ·  2 comments  ·  General  ·  Admin →
        Artisan CuisinierAdminArtisan Cuisinier (Owner, Artisan Cuisinier) commented  · 

        Hello Colin. You should be able to control multiple Anova precision or Wifi circulators with the current version. Use Device Control to choose which of the three circulator you are making adjustments for. The temperature and timer settings should remain on the individual devices. Let us know how it is working for you and how you would improve this use case. Best, Jonas

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          0 comments  ·  General  ·  Admin →
          Artisan CuisinierAdminArtisan Cuisinier (Owner, Artisan Cuisinier) shared this idea  · 
        • 29 votes
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            0 comments  ·  General  ·  Admin →

            Different than other apps, we believe in using mini-recipe timers, with a step-by-step process for the individual ingredient. In Release 3.2 you can now set your own timers. We are looking into more ways to allow users to enter variables (eg. ingredient title, steps) themselves.

            Artisan CuisinierAdminArtisan Cuisinier (Owner, Artisan Cuisinier) shared this idea  · 

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