I got my Anova today!

[slayer202]

so how useful will wifi be?

I pledged $500 for 4 of the new nomiku units but it's been delayed like a mother fucker. Initial goal was to ship by March and now we're into August at the earliest. Very tempted to grab the Anova for 129, but also considering waiting for Anova's new unit, which will feature wifi. I think they announced in January and said "hopefully" a summer release. Not sure what other updates there will be, I'll guess it'll cost around $200.

 

[Imported]

I don't know if it'll be all that useful. I hardly use the BT function as it is.. I just set the temp and then a timer on my phone.

 

[slayer202]

I guess the main selling point is that you can control it easily from anywhere, as in away from your home. But I'm not sure if there are many recipes that call for changing of temperatures? I wonder if there will be any other nice new features

 

[DrPizza]

I guess the main selling point is that you can control it easily from anywhere, as in away from your home. But I'm not sure if there are many recipes that call for changing of temperatures? I wonder if there will be any other nice new features

I suppose that if you're going out of town for the weekend, you can put your steaks in an igloo cooler full of ice, expecting that by Sunday morning the ice will be almost melted; then turning on your Anova remotely around noon so your food is ready when you get home at 8pm?

Otherwise, I agree - why would you need to control it from somewhere else?

 

[notposting]

I suppose that if you're going out of town for the weekend, you can put your steaks in an igloo cooler full of ice, expecting that by Sunday morning the ice will be almost melted; then turning on your Anova remotely around noon so your food is ready when you get home at 8pm?

Otherwise, I agree - why would you need to control it from somewhere else?

Yes.

Heck, going to work, even.

Load it up with a regular ice cube tray worth of ice and water.
Kick on the heat around 2 in the afternoon.
Get home around 5:30.
Sear and sizzle.
Profit?

 

[zinfamous]

Yes.

Heck, going to work, even.

Load it up with a regular ice cube tray worth of ice and water.
Kick on the heat around 2 in the afternoon.
Get home around 5:30.
Sear and sizzle.
Profit?

that alone is the benefit I see. It significantly reduces the after-work prep and cooking time and you get a great meal in very little time.

 

[Howard]

that alone is the benefit I see. It significantly reduces the after-work prep and cooking time and you get a great meal in very little time.

Right. You can also tell right away if a long cook is interrupted by a power failure (or whatever).

Still, my method should work.

 

[Kyle]

Serious Eat's Complete Guide to Sous Vide Steak just came out.. http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Nice- Thanks for the link- might cook a steak this weekend. I work from home and have been using mine to cook a chicken breast nearly every day- so easy. Also cooked some copper river salmon the other weekend and it was amazing.

 

[Kaido]

so how useful will wifi be?

I pledged $500 for 4 of the new nomiku units but it's been delayed like a mother fucker. Initial goal was to ship by March and now we're into August at the earliest. Very tempted to grab the Anova for 129, but also considering waiting for Anova's new unit, which will feature wifi. I think they announced in January and said "hopefully" a summer release. Not sure what other updates there will be, I'll guess it'll cost around $200.

Yeah, I was debating on waiting for the Wifi model, but I really wanted to get started right away (after a year of procrastinating getting one ), and for $129 for the Bluetooth model on sale...:thumbsup:

 

[Kaido]

Serious Eat's Complete Guide to Sous Vide Steak just came out.. http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

Awesome news - this is going to be a regular thing!

http://anovaculinary.com/serious-eats-partnership/

Anova’s App Delivers Exclusive New Content from Serious Eats!

We’re excited to announce that we’re partnering with Serious Eats to develop an exclusive collection of time and temperature guides and recipes for the Anova Culinary app! Each month, you’ll be able to access new content that will make precision cooking even easier, transforming your phone into the perfect cooking resource.

Kenji is the man, he's like the Alton Brown of the Internet :thumbsup:

 

[Kaido]

Serious Eats: Use Your Sous-Vide Cooker for the Juiciest, Most Flavorful Chicken Salads

http://www.seriouseats.com/2015/06/sous-vide-chicken-salad.html

 

[slayer202]

I'm not sure how I haven't pulled the trigger yet and bought a unit. Steak draws a lot of the interest but I think chicken and pork are what I'm most excited about

 

[DrPizza]

I'm not sure how I haven't pulled the trigger yet and bought a unit. Steak draws a lot of the interest but I think chicken and pork are what I'm most excited about

Ditto. I'm looking forward to chicken, pork, and turkey that's cooked evenly and not dried out on the outer layers.

 

[V00DOO]

I just got a $99 Anova sous vide immersion and mod a $15 12 quarts igloo cooler for bathing. I have few questions.
1. Do you wait til water temp gets to the set temp before putting meat in or do you just put meat in cold/warm water then set and go?
2. Do you use fresh water every time knowing you will use the sous vide within a day or so. It would be waste of water since we are in a drought?

Just put in 2 chicken breasts at 140 for an hour. See how that turns out.

 

[slayer202]

everything I've read says to wait until the water is at temp before putting anything in. but if you scroll up a bit you'll see a discussion of a makeshift time release recipe that will heat up with the food already in the water, so maybe it's fine?

I don't think reusing the water would be an issue at all

 

[V00DOO]

Just ate 2 chicken breasts made by sous vide for lunch and they were very juicy, tender and moist. I am very impressed. I'll try rack of lamb for family dinner tonight.

Update: well the rack of lamb didn't turn out quit right. 3 1/2 hour at 134f didn't cook the 2 lbs meat enough. Still a little raw. Had to cut them up to pieces and seared them for a minute on both sides. It's a learning process I guess.

 

[Kaido]

Just ate 2 chicken breasts made by sous vide for lunch and they were very juicy, tender and moist. I am very impressed. I'll try rack of lamb for family dinner tonight.

Update: well the rack of lamb didn't turn out quit right. 3 1/2 hour at 134f didn't cook the 2 lbs meat enough. Still a little raw. Had to cut them up to pieces and seared them for a minute on both sides. It's a learning process I guess.

Are you using a FoodSaver or ziploc bags?

 

[Kaido]

I'm not sure how I haven't pulled the trigger yet and bought a unit. Steak draws a lot of the interest but I think chicken and pork are what I'm most excited about

Same...just got mine in, excited to try it out tomorrow! Gotta pick up some meat! :awe:

 

[V00DOO]

Are you using a FoodSaver or ziploc bags?

Don't have a foodsaver yet, used a gallon ziplock bag.

 

[Spoooon]

Pork enjoying a bath.

 

[notposting]

I just got a $99 Anova sous vide immersion and mod a $15 12 quarts igloo cooler for bathing. I have few questions.
1. Do you wait til water temp gets to the set temp before putting meat in or do you just put meat in cold/warm water then set and go?
2. Do you use fresh water every time knowing you will use the sous vide within a day or so. It would be waste of water since we are in a drought?

Just put in 2 chicken breasts at 140 for an hour. See how that turns out.

Best to wait until temp, but I have certainly thrown food in when within 10-20 degrees, obviously a bit of "playing with fire" in regards to food safety. Use your best judgement. Best practices would include having it at full temp to make the food come up to temp and through the food danger zone as quickly as possible.

We used a stockpot for the first several months and the water goes bad pretty quick, a couple drops of bleach can help, but the open (warm) water is just too ripe. The cooler on the other hand, is balls out awesome.

edit: We've found 150 works great with chicken, perfectly cooked through and juicy, quicker to safe to eat, great texture.

Don't have a foodsaver yet, used a gallon ziplock bag.

Lamb cooks for a short enough time, that the foodsaver isn't needed. However, I would bump that temp. We tried some Australian rack of lamb at 135 and it was the same - basically waaaay too underdone for us. 140 was spot on, finish however you like for perfection.

The vacuum sealing really comes into play the longer you cook for (and/or messier).

 

[Spoooon]

Quick pic, super juicy.

 

[richardycc]

got mine and made some hard boiled eggs at 167 for 15mins. They came out OK, but I had a hard time peeling the shell like the shell was fused to the egg white. I don't think this had anything to do with sous vide, if I just hard boil them, they would probably come out the same. So it looks like eggs nowadays don't have the thin membrane between the shell and the white anymore. Any tricks? do I need organic eggs?

 

[NikolaeVarius]

got mine and made some hard boiled eggs at 167 for 15mins. They came out OK, but I had a hard time peeling the shell like the shell was fused to the egg white. I don't think this had anything to do with sous vide, if I just hard boil them, they would probably come out the same. So it looks like eggs nowadays don't have the thin membrane between the shell and the white anymore. Any tricks? do I need organic eggs?

http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html

 

[DrPizza]

Finally got started with mine; haven't had a chance to cook with it for the past few days. Wife bought a London broil (the roast from top round; not the style of cooking) the other day. Put it in a 6 tonight; going to eat at 6 tomorrow night.

Question: yeah, I can sear in cast iron, but I was thinking... ... could I use my big torch? The flame is practically invisible; blue, no red or yellow except when just the pilot light is on. It's sort of like this torch: https://www.youtube.com/watch?v=Lb1q8xXo0rU&t=1m50s but, perhaps slightly bigger. (I would toss the meat on the grill, hit it with the torch, flip it, and hit it with the torch again.) The torch is at least 500,000 btus. :bwahahaha!: