SV steak
50% steamed fingerling potatoes
100% steamed no-knead demi-baguette
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My wife likes it cooked a bit more, but thanks to SV, even with the extra browning, it's still pretty good:
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I lurv this machine:
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Costco baking sheets!
Quick question specifically about the sous vide function - you mentioned chicken in 30 mins - I usually sous vide chicken breast around 140 but my understanding is if you cook it that low it needs to hold at that temp for a certain extended amount of time for it to be safe - is there something I'm missing w/ this? Or are you cooking it to a higher temp for the 30 min cook?
I'm purposely avoiding reading too much on this...
Did some more testing yesterday, I think this is the workflow:
1. Oven has to preheat (typically under 5 minutes)
2. Meat (or other item) has to reach temp (per probe)
3. Based on the thickness of the meat, you can cook faster-than-typical SV (particularly a steak, beast, chop, etc.), based on the charts. For example, if your chicken breast stays at 140F for 30 minutes (time vs. temp)
So I think it's a bit like the Instapot's claims, you know, "3 minute rice", when really it takes say 6 minutes to heat up & 10 minutes to do a Natural Pressure Release, so really 20 minutes total. I did the steak yesterday:
Quick New York Strip Steaks
Looking for precise results but don't have the time to sous vide your steak? By using the Anova Precision Oven's food probe, and setting the oven temperature just a touch higher than your target temperature, you can produce a steak that's cooked to your preferred doneness in half the time. This...oven.anovaculinary.com
Per step 4:
Connect the probe to the port inside the Oven. We're cooking at a temperature that's a little higher than you'll want your steaks to reach. For a 1"-thick steak, this will cut cooking time from 50 minutes to about 25 minutes! This recipe will produce a medium-rare steak. Adjust the probe target to the same temperature you prefer your sous vide steak, but subtract 1°C/2°F because the meat will carry over slightly. For example, set the probe target to: 49°C/120°F for Rare 51°C/124°F for Medium Rare 53°C/127°F for Medium
This all seems entirely unnecessary for making steak.
Sous-vide is about precision & getting perfect, repeatable results exactly the way you want it. The method itself is fairly hands-off, it's mostly just a waiting game. In the case of the APO, the procedure is:
1. Stick steak on tray, stick probe in steak, insert tray into oven
2. Let it do its cooking cycle (one to 8 hours)
3. Sear (chimney, weed torch, cast-iron, grill, deep-fry, etc.)
One of the benefits is that you can make your food ahead of time & either stick it in the fridge or freeze it. So you get really great food plus optionally meal-prep features. The APO just makes it easier because you don't have to fill up a bath of water, preheat it, and then vac-seal your food.
I did wings (whole) straight out of the fridge at 450F (rear element) for 35 minutes. Awesome. Finished with Frank's hot sauce mixed with melted butter plus some seasoning.
I would buy this machine for wings alone. This plate would cost me at least $8 locally, plus another $8 if I wanted Uber Delivery. Adult-sized air-fryer lol.
The horror!
lol spot clean oven just means you don't use it.
I cleaned my APO's interior twice when I first got it, then gave up. It's like the bulking phase of bodybuilding...I'm just building a patina right now lol.
Sous vide > braising. But yeah, it does it lol. Their Korean ribs recipe has you do 50% steam at 300F for 2.5 hours, fully automated! Behold the power of a Combi Oven:
Gochujang and Sesame Braised Short Ribs
This is an amazing twist on a Korean-American beef short rib recipe. The Anova Precision Oven makes it possible to easily braise with steam, packing in flavor and preventing dry, overcooked meat. This recipe uses a Western-style cut of short rib along with Korean flavors. It’s a sweet, spicy...oven.anovaculinary.com
lol spot clean oven just means you don't use it.
That's really it...your oven is dark for a reason, it's so you don't see how dirty the interior is!! lol
Plus I always get suspicious when I see super-clean stuff like say half-sheet baking sheets...I switched to using pre-cut parchment a couple years ago (BRILLIANT stuff!), but you still get spills & leaks that stain it, which means that anytime you see a really clean sheet, it means someone is obsessively cleaning their bakeware on a regular basis lol. There's only so much Barkeeper's Friend I can manually apply before I want to cry, hahaha
For my past week's worth of usage, I would be willing to free up the extra space & also run a 20A circuit to accommodate the larger size to heat up, if needed, but I think they were trying to make the device as approachable as possible, which is understandable because outside of the Cuisinart CSO-300, this is the only (true) mini Combi on the American market afaik.
Ok I’ll bite, what does turning the bun upside down do? I’m imagining the bite and not seeing the reasoning there. Looks good though!
Ok I’ll bite, what does turning the bun upside down do? I’m imagining the bite and not seeing the reasoning there. Looks good though!
I need a drool emoticon! That looks amazing!Did this one the other day - 7oz 80/20 patty, hand-formed & plopped on a tray for 2 hours at 135F in sous-vide mode in the APO. Pan-seared in a cast-iron skillet. Fried up the buns & flipped them upside down. Pretty dang good! I love this oven haha:
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Aint no one got two hours to spend cooking a burger!Did this one the other day - 7oz 80/20 patty, hand-formed & plopped on a tray for 2 hours at 135F in sous-vide mode in the APO. Pan-seared in a cast-iron skillet. Fried up the buns & flipped them upside down. Pretty dang good! I love this oven haha:
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