I got my Anova today!

[Murloc]

still haven't seen one of these in real life after all this time, not even in a shop, I guess they aren't catching on in Europe?

 

[slag]

Anyone using their Anova for Thanksgiving?

uhh, hello, see above

 

[Kaido]

still haven't seen one of these in real life after all this time, not even in a shop, I guess they aren't catching on in Europe?

It's a niche appliance. iirc they partnered with Target here in the states, but I've never seen one IRL.

 

[smackababy]

It's a niche appliance. iirc they partnered with Target here in the states, but I've never seen one IRL.

BestBuy and Target has them.

 

[agent00f]

Read a funny article on Kenji's sous-vide smoked brisket:

https://www.washingtonpost.com/news...-the-creator-of-the-sous-vide-smoked-brisket/

Basically a volley of who's being a snob about their food. This part cracks me up:

So a sous vide setup costs maybe $200 for an Anova, a bucket, some tongs, ziplocs, etc. But then the article goes on to say this:

Alto-Shaam commercial smokers start at like $5,000...and even home smokers can cost several hundred dollars & require a big time investment to tend to them if you're using wood or coal for smoking. Yeah, technically a sous-vide brisket with liquid smoke & a sear isn't technically smoked BBQ, but if it tastes good, who cares? Not having to babysit it in the sous vide machine means more free time, too. I appreciate Kenji's approach to cooking because he's not afraid to pick apart decades-old traditions to see if there are better, different, or alternative ways of doing things that give equally good results.

I cook as a hobby mostly because it's one of the few ways to do science at home, and in that sense I don't understand arguing over the merits of technique when differences are empirically evident.

I took a look at the smoker referenced in the article, and there's no indication they hold humidity in the way necessary to keep the meat from drying as implied by the author. That company also makes a combi oven which is what will do that.

 

[slag]

I'm pretty mad. Woke up to go pull the brisket out and when I took the covering off the water, the water was lukewarm. UGH.. The annova read 155 and was running, but the water temp with my separate thermometer was 85. Evidently the Anova glitched out or something. I unplugged it, waited a few seconds, plugged it back in, reset it to 155, and it started heating up again, but the damage has been done. So mad. Waste of $28 bucks of meat and now I'm scratching my head as to what I'm going to do. Still have the fallback turkeys, but man, I'm livid.

 

[Kaido]

I'm pretty mad. Woke up to go pull the brisket out and when I took the covering off the water, the water was lukewarm. UGH.. The annova read 155 and was running, but the water temp with my separate thermometer was 85. Evidently the Anova glitched out or something. I unplugged it, waited a few seconds, plugged it back in, reset it to 155, and it started heating up again, but the damage has been done. So mad. Waste of $28 bucks of meat and now I'm scratching my head as to what I'm going to do. Still have the fallback turkeys, but man, I'm livid.

Ah man, that's terrible I would send that back on a warranty claim ASAP!

 

[Kaido]

The Anova is on sale for $99:

https://slickdeals.net/f/9419007-anova-bluetooth-precision-cooker-sous-vide-at-amazon-99

 

[Howard]

The Anova is on sale for $99:

https://slickdeals.net/f/9419007-anova-bluetooth-precision-cooker-sous-vide-at-amazon-99

Can get it directly from Anova as well.

 

[GagHalfrunt]

No no...instead of water...they use liquid butter...no bag on the steak...

Yeah, but so what? If you add a little melted butter to your bag before sealing it you're getting the same effect without wasting a crapload of butter. A giant vat of butter accomplishes nothing other than to get pictures in a magazine.

 

[smackababy]

I'm pretty mad. Woke up to go pull the brisket out and when I took the covering off the water, the water was lukewarm. UGH.. The annova read 155 and was running, but the water temp with my separate thermometer was 85. Evidently the Anova glitched out or something. I unplugged it, waited a few seconds, plugged it back in, reset it to 155, and it started heating up again, but the damage has been done. So mad. Waste of $28 bucks of meat and now I'm scratching my head as to what I'm going to do. Still have the fallback turkeys, but man, I'm livid.

Do you have the blue tooth version by chance? I know someone with one using the app and if it disconnects ( you go out of range ) it fucks up the cook.

 

[MrSquished]

New Nomiku sous-vide device coming out:

http://arstechnica.com/gadgets/2016...he-tech-industrys-kitchen-darling-mainstream/

 

[AznAnarchy99]

Is the wifi version worth the extra $50? I see that it's 100w stronger.

 

[Kaido]

Is the wifi version worth the extra $50? I see that it's 100w stronger.

I don't use the Bluetooth at all on mine & would probably never use the Wi-Fi; as far as temps go, it probably only speeds things up for a few minutes in a game where you're generally cooking for an hour or two (or overnight), so I'd say meh...put that $50 towards a Foodsaver.

 

[slag]

Do you have the blue tooth version by chance? I know someone with one using the app and if it disconnects ( you go out of range ) it fucks up the cook.

I have the bluetooth version ,but don't use that functionality. Makes no sense to have to stay within a few feet of it. If I'm going to do that, I'll just check it from time to time physically.
I made another batch of brisket and it turned out beautifully. 155 degrees is a bit too warm though I think as it was a little dry, even with being in its own juices. I'm going to try 150 next time. I smoked it for 45 minutes as well after it cooked for 32 hours.

 

[agent00f]

New Nomiku sous-vide device coming out:

http://arstechnica.com/gadgets/2016...he-tech-industrys-kitchen-darling-mainstream/

That's a story from 2014, lol.

I just purchased a paragon induction cooktop. Does sous vide & browning on the same device and since it doesn't put anything into the pot can be use for cleanish deep frying right up to the smoke point or sauces or all grain beer, etc.

Next step up is this, lol: http://polyscienceculinary.com/products/the-control-freak

A friend of mine got the Chefsteps Joule and it's pretty awesome. IMO the one to get for that price point.

 

[agent00f]

I have the bluetooth version ,but don't use that functionality. Makes no sense to have to stay within a few feet of it. If I'm going to do that, I'll just check it from time to time physically.
I made another batch of brisket and it turned out beautifully. 155 degrees is a bit too warm though I think as it was a little dry, even with being in its own juices. I'm going to try 150 next time. I smoked it for 45 minutes as well after it cooked for 32 hours.

Fwiw French Laundry does theirs at 147 for 48.

 

[Kaido]

That's a story from 2014, lol.

I just purchased a paragon induction cooktop. Does sous vide & browning on the same device and since it doesn't put anything into the pot can be use for cleanish deep frying right up to the smoke point or sauces or all grain beer, etc.

Next step up is this, lol: http://polyscienceculinary.com/products/the-control-freak

A friend of mine got the Chefsteps Joule and it's pretty awesome. IMO the one to get for that price point.

Wow $1,800 on that Polyscience unit...I just bought my Nuwave induction burner for like $109 lol.

I like the concept of the Paragon, my only complaint is that the max temp is 375F, which ends at the upper end of standard deep-frying. Wish it went hotter! Great concept tho & will cover 99% of cooking.

 

[slag]

Fwiw French Laundry does theirs at 147 for 48.

Good to know. I picked up a lot of brisket on friday morning on a post Thanksgiving sale price and couldn't pass it up. I have about 10 lbs left in the freezer for Christmas and will experiment with the temps then.

I used the juice from the vac bag along with some minced onion and salt to create an au jus and dipped some crusty rolls into it while I dined on brisket and potatoes Saturday and yesterday. Dined like a king.

 

[agent00f]

Good to know. I picked up a lot of brisket on friday morning on a post Thanksgiving sale price and couldn't pass it up. I have about 10 lbs left in the freezer for Christmas and will experiment with the temps then.

I used the juice from the vac bag along with some minced onion and salt to create an au jus and dipped some crusty rolls into it while I dined on brisket and potatoes Saturday and yesterday. Dined like a king.

I sometimes reduce the juice for a sauce; it works without added thickeners due to the gelatin content.

Brisket is alright for sous vide, but I find the flat to be bit lean, and the point imo turns out better pressure cooked. I usually show off low temp cooking with meaty back ribs @ 63c for 48, then brush some lard on top to drip down when finished off quickly on a grill that will flare up. That's why bbq burgers taste good, it's the smokey burnt fat; smokes like someone should call the fire dept though.

 

[Kaido]

I sometimes reduce the juice for a sauce; it works without added thickeners due to the gelatin content.

Brisket is alright for sous vide, but I find the flat to be bit lean, and the point imo turns out better pressure cooked. I usually show off low temp cooking with meaty back ribs @ 63c for 48, then brush some lard on top to drip down when finished off quickly on a grill that will flare up. That's why bbq burgers taste good, it's the smokey burnt fat; smokes like someone should call the fire dept though.

I started using lard a year or two ago & boy was that ever a great decision. Shame the real stuff isn't more readily available!

 

[agent00f]

Wow $1,800 on that Polyscience unit...I just bought my Nuwave induction burner for like $109 lol.

I like the concept of the Paragon, my only complaint is that the max temp is 375F, which ends at the upper end of standard deep-frying. Wish it went hotter! Great concept tho & will cover 99% of cooking.

It's a great time to be alive for smart kitchen appliances. There's a similar unit which was going to be made by https://www.cuciniale.com/oxid/en/home/, until they sold out to some corp, right in the middle of their kickstarter, too.

Similarly there's the Meld Kickstarter, which reported sold out to the corp behind this: http://www.hestancue.com/

The other most comparable unit is https://www.oliso.com/smarthub/, but it's on the pricey side.

Other interesting new/different tech include http://www.digitaltrends.com/home/gourmia-introduces-a-smart-multicooker-and-sous-vide/, and http://www.zdnet.com/article/freescales-radio-frequency-oven-the-end-of-the-microwave/

I would've made a rudimentary one myself if there were easily controllable induction hobs (turns on/off just by applying power) since I have some temp control sensor circuits left over from earlier sous vide experiments, since it otherwise involves hacking one apart, but got a pretty good deal on the Paragon so why not.

 

[agent00f]

I was just on amazon satisfying some materialist cravings and holy shit everyone and their dog has an immersion circ out. Many under 100 that don't look half bad, eg:

https://www.amazon.com/Sous-Smart-SSV2700-Immersion-Operation/dp/B01M6AZ8CL

As a food/hobby hipster I can only be disappointed in this development.

 

[Kaido]

Has anyone done beef jerky with the Anova yet? Anova's twitter account had one back in August:

https://twitter.com/AnovaCulinary/status/763906985750241283

Sous vide for 2 hours @ 130F, then dehydrate for 6 hours @ 140F. Curious if it makes any difference doing it sous vide first.

 

[Kyle]

Just cooked some pork tenderloin tonight- 132 for 2.5hrs or so - turned out amazing.