As mentioned before, I recently received and successfully used my new Anova Precision Cooker. Now, I in fact own two of them. As I had some trouble with the initial order/delivery, the Anova support team – after kindly and quickly solving the issue – generously suggested that I should keep the initial unit as a gift (thanks a lot again).
So I’m looking forward to yet more sous-vide fun in future :)
Last weekend I finally had the time to fully test one of my Christmas presents …
a sous-vide precision cooker by Anova.
After an initial test of creating perfect poached eggs last week, I made a fantastic short loin roast yesterday. Looking forward to so much more :)
p.s. sorry for the lousy picture (taken with my phone) and the food pron in general
… fantastic holidays, a good time, a safe trip for some, lots of good food and gifts ;) … enjoy and, if not before, hopefully see you next year!
We had Christmas dinner at work yesterday … more than two kilograms of cheese (Appenzeller, Gruyère, Emmental and an old Tyrol cheese) in seven different kinds of cheese fondue (Appenzeller, Gruyère, Tyrol, tomato mixed, spring onion mixed, bacon mixed, chives mixed; and yes, I know it’s eight caquelons) for about 40 group members. Certainly an experience … from shopping, over preparation, to the dinner itself :)
Today Maarten Boonekamp, whom I had the pleasure to work with for my master thesis, presented the latest update on the measurement of the W-boson mass with ATLAS. In fact a subject I wrote part of thesis about and had my name on a physics paper for the first time. Not yet the precision predicted in the paper, but it’s also not yet the stats and certainly not the centre-of-mass energy assumed therein. Yet it’s a competitive measurement (80.370 GeV ± 0.019 GeV) in full agreement with the Standard Model.
A conference note will be published today and a paper is to follow soon.
