New Oven

I’ve used Anova sous vide cooking for a while and been very impressed with the technology connectivity through WiFi and so have been monitoring the advent of their precision counter top oven for a while. With all the cooking we do and bread making etc, decided it would be a great addition to the kitchen and would also allow us to remove some things as it performs sous-vide, steam injection and regular convection cooking. So last night first meal was balsamic glazed roast sprouts and lemon cream chicken. Alongside a very good white wine called Coup de Foudre - delicious.