I got my Anova today!

[ponyo]

There's a rather obvious difference between changing letters on a white piece of paper and replacing meat with paper.

But all that's to be expected from those with zero integrity or intelligence, which is why the sign says what it does instead of RIP ponyo. The perpetually degenerate just can't help themselves as the characterization might imply.

ok, loser. Go back to pretend cooking another salt-lick pastrami.

 

[agent00f]

ok, loser. Go back to pretend cooking another salt-lick pastrami.

Thanks for serving as immaculate exhibit of said characterization.

 

[ponyo]

Guys I thought you are maybe 25, max 30 years old. But when ponyo posted his picture, I realized you guys are 40-50 years old. And you are fighting 2 days now and the cause is meat...I mean seriously

Just agree that you don't agree and move one. Go make some cake for your grandson or something...

Oh, I've moved on. I've read some dumb stuff from him in his Garage posts but I couldn't ignore his salt-lick pastrami nonsense. I'm sorry you had to read some of that but you shouldn't see more from me since I have that nerd on ignore.

 

[agent00f]

Guys I thought you are maybe 25, max 30 years old. But when ponyo posted his picture, I realized you guys are 40-50 years old. And you are fighting 2 days now and the cause is meat...I mean seriously

Just agree that you don't agree and move one. Go make some cake for your grandson or something...

I think matters of character supersede that of meat. Ponyo makes a pretty convince case that trash will always be trash, and you can take some credit for helping out there.

 

[Kaido]

Bluetooth model is $99 on sale:

https://slickdeals.net/f/10123180-50-off-anova-sous-vide-immersion-circulator-amp-precision-cooker

BT + Wifi model is $149 with code. FWIW, I just use it manually.

 

[smackababy]

Yeah, I hear the Wifi is actually a lot better for controlling remotely, as the BT version is incredibly shitty range and bugs out if you lose connection. I do mine entirely manually though.

 

[Kaido]

Yeah, I hear the Wifi is actually a lot better for controlling remotely

I don't understand the point. The only time I can see Wi-fi being useful for sous vide is if you were to buy a Mellow, which includes a built-in chiller so that your food stays cold until you want to cook it:

https://www.cookmellow.com/

That way, if you're going to be home at 5, you could set your steak to cook for 2 hours starting at 3pm. Then just get home, sear, and voila - dinner. Doesn't make much sense to me on the Anova, which lacks a chiller. Maybe with frozen meat & ice cubes? Although I wouldn't risk it...

 

[smackababy]

I don't understand the point. The only time I can see Wi-fi being useful for sous vide is if you were to buy a Mellow, which includes a built-in chiller so that your food stays cold until you want to cook it:

https://www.cookmellow.com/

That way, if you're going to be home at 5, you could set your steak to cook for 2 hours starting at 3pm. Then just get home, sear, and voila - dinner. Doesn't make much sense to me on the Anova, which lacks a chiller. Maybe with frozen meat & ice cubes? Although I wouldn't risk it...

It is easier to find recipes I guess? The Anova app comes loaded with a ton and it's easier than Google for some people? Having a phone notification when it is finished is kinda nice I suppose, though I just watch the time and head in the kitchen when I feel like it. It's not like you're going overcook something going 10 minutes past the time anyway. But, you're right, I don't really get the point.

 

[Kaido]

It is easier to find recipes I guess? The Anova app comes loaded with a ton and it's easier than Google for some people? Having a phone notification when it is finished is kinda nice I suppose, though I just watch the time and head in the kitchen when I feel like it. It's not like you're going overcook something going 10 minutes past the time anyway. But, you're right, I don't really get the point.

I dunno, I find navigating the mobile apps to find recipes to be kind of cumbersome. I track stuff down online & just add it to my OneNote list of recipes & then pull that up on my phone. And I just use the built-in iPhone timer for a reminder (or the Timer+ app if I'm cooking multiple things at once). And mostly I just do chicken or steak, which is the same every time, so I just drop it in from the freezer, set the pre-made timer in Timer+, and that's it haha.

I've considered a Mellow (pre-sale price is $399), but I have no idea when they're going to ship & there's been radio silence for months on their social media pages, so...meh. I don't mind saving up & investing in a piece of equipment that will improve my life (not having to wait for sous vide when I get home thanks to the built-in chiller would make the price worthwhile), but I'd rather buy something that is actually going to ship than a question mark. That, and $400 buys a lot of chicken haha.

 

[nutxo]

I finally bought one. I read the instructions for setting it manually and said "WHA?" Then I watched the video that showed how to set the timer. Could it be less intuitive? Why doesn't it have a timer when to start? The scroll wheel seems idiotic. That being said Im pretty excited to try it this weekend.

 

[ponyo]

Mine is the very first gen. I used it yesterday to cook some frozen steaks I didn't have time to thaw but I think I'm going to stop using it for regular steaks. My wife doesn't like sous vide steaks and complains every time I make it. She prefers steaks grilled from start to finish.

 

[agent00f]

I finally bought one. I read the instructions for setting it manually and said "WHA?" Then I watched the video that showed how to set the timer. Could it be less intuitive? Why doesn't it have a timer when to start? The scroll wheel seems idiotic. That being said Im pretty excited to try it this weekend.

The reason why it doesn't have a start timer is that it's potentially unsafe to leave raw food like meats at ambient. In practice it's not an issue but seems a decision taken on overabundance of caution.

 

[nutxo]

Tried it for the first time today. I did some steaks. I did a super light amount of soy, black pepper and garlic cloves. 2 hours at 130 and the seared them off on a white hot grill. I gotta say I was not impressed. The steak looked amazing but the flavor from the grill just wasn't there.

I'm gonna experiment I guess.

 

[agent00f]

Tried it for the first time today. I did some steaks. I did a super light amount of soy, black pepper and garlic cloves. 2 hours at 130 and the seared them off on a white hot grill. I gotta say I was not impressed. The steak looked amazing but the flavor from the grill just wasn't there.

I'm gonna experiment I guess.

First make sure your grill is actually "white hot". Personally I've found anything short of direct flame onto the meat to be insufficient to create a dark layer quickly (~1min). To assist with flaring, apply some fat liberally (I use lard) to the surface of the meat. It will drip off and quickly create an abundance of smoke which contains the volatile compounds that are the source of grill "flavor"--the same flavor imbued by the dripped fat in ground beef to create great burgers. An alternative is placing directly on a charcoal chimney starter which funnels a great amount of heat onto a small surface.

These days for convenience I often just spray a thin layer of oil on and use a weed burner to chemically react the fat & sear very quickly, clean ~10-15 sec per side for near perfect finish.

 

[zinfamous]

I just want there to be some consequences for degenerate behavior, and make a worthy spectacle of it.

Dude, it's the sous vide thread. chill out!

 

[agent00f]

Dude, it's the sous vide thread. chill out!

I take out the trash for sport.

 

[torpid]

I take out the trash for sport.

Anyone who cooks sous vide should be composting instead.

 

[Xellos2099]

I want some advice for making pork chop with anova. On another thread i made it say 140 degree is safe temperature for pork chop? If so, how long should i keep it in

 

[agent00f]

I want some advice for making pork chop with anova. On another thread i made it say 140 degree is safe temperature for pork chop? If so, how long should i keep it in

Douglas Baldwin made a mathematically calculated chart of meat pasteurization temp/time here: http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

 

[Xellos2099]

Which is around 140 degree for around 1 hour right?

 

[agent00f]

Which is around 140 degree for around 1 hour right?

Seems the case for thinner cut.

 

[Imported]

https://anovaculinary.com/anova-precision-cooker-nano/?anovanerd=yesplease

Anova Nano for $70. 700 watts, slimmer/smaller profile.. Looks interesting. May get one so I have a second cooker for veggies when I do steaks/etc.

 

[slag]

https://anovaculinary.com/anova-precision-cooker-nano/?anovanerd=yesplease

Anova Nano for $70. 700 watts, slimmer/smaller profile.. Looks interesting. May get one so I have a second cooker for veggies when I do steaks/etc.

So basically its just a smaller, less powerful "regular" anova.

 

[zinfamous]

https://anovaculinary.com/anova-precision-cooker-nano/?anovanerd=yesplease

Anova Nano for $70. 700 watts, slimmer/smaller profile.. Looks interesting. May get one so I have a second cooker for veggies when I do steaks/etc.

came to post this. Just bought 2! One for a 2nd bath, and the other for X-Mas gifting.

 

[Kaido]

So basically its just a smaller, less powerful "regular" anova.

That and...the regular one is $109. So you're only saving $40...a sous vide machine pretty much pays for itself after a couple runs. I like the idea of a cheaper unit, but waiting until October, hmm...