This post contains a post to the Anova Sous Vide on Amazon. I am an Amazon Affiliate and may receive compensation if you click a link in this post. In September of 2015, I posted my first attempt at color film processing using our sous vide. Since that time, film processing with a sous vide is no longer a new thing, but to date, I have only processed color negative film with C-41 chemicals. With the discontinuation by Fuji of Velvia 100 to comply with new EPA regulations, my lab would no longer process my rolls of that film. I returned from a trip to Grenada and realized I had…
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Is this a cooking post or a film photography post? Well, a little bit of both. Today, I processed my first roll of color film ever, and processed it with a sous vide. Back when I shot film, I used to process black and white film myself. It wasn’t too hard, once you got used to feeling your way around a roll of film in a changing bag. I never got into processing color film, primarily because of the difficulty in controlling the temperature. I understood that temperature control was far more critical in color film processing, and I had difficulty getting the temperature right. Color film processing seemed beyond…
