Just got an email, the anova precision cooker is discounted once again. Best price yet I believe
Anova Precision Cooker Bluetooth / Wi-Fi $188/ $218 Including Shipping
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Wow I was just looking at sous vide devices and this pops up! Cheers op
Now I'm just thinking if I should wait for joule to come to Australia.
In a few month it will be $99
why?
new model?They discount it every few months, each time the discount is a bit deeper
I've had mine from the original kickstarter, paid $99 delivered back then!
No WiFi though.
I only do large cooks so the WiFi is wasted on me. I don't use the bluetooth either
@sourdawg: I know. But it's still important for people to know you're talking about a different model. Even though it's still a bargain.
Is there a reason I wouldn't just get the Bluetooth one rather than the Bluetooth and WiFi?
Wifi model connects into your home wifi and you can operate it from the app wherever you are. Sounds silly till you're stuck in traffic on the way home and can preheat your water so it's ready to go when you get home. Is it still over the top… yeah probably :-)
I control my cooking from work via wifi.
the greatest thing ever if you love Sous-VideCan you give an example of how it has helped you? Like I mean are you starting the cook at 2pm or something so it's ready when you get home and also wouldn't it be risky to have something like meat sit in room temp water until you turn it on at 2pm?
Put it in an ice bath.
Temperature control is important for food safety, need to minimise the risk of microbiological contamination and toxic forming spores.I turn mine on at around midday, it gets to just 8-10 degrees. Not long enough to be an issue
you can also monitor the temps when out, especially 24 hr or more cooks.
adjust on the run if you are not home.
wouldn't it be risky to have something like meat sit in room temp water until you turn it on at 2pm
It is semi-safe to leave raw meat out. How did people cope before refrigeration?
The real danger is when cooked food is left out, especially if not reheated thoroughly.Perhaps the marinade is higher risk?
In anerobic conditions, botulism may grow. I think you need 60C to denature that, so you may need to turn to heat up a bit for a short time to pasteurise the outside. Or sear the meat after the sous-vide, instead of before.Poultry is higher risk, but you are probably not slow-cooking that. Or seafood.
@manic:
I slow cook chicken all the time- thighs mainly
But I cook it in a way that the chicken is "pasteurised".edit: I do deboned whole chicken as well - the marinated ones form Aldi are great to do in the Sous-Vide
@diddy50: Thanks for the advice man. If you're doing it and nothing wrong happens I'm sure I'll be fine as well.
https://www.instagram.com/p/BHqu16mAlg0/
Racks of ribs and pork neck in sous vide.
I smoked them as well.
I'm curious to know what temp you smoke at, and for how long. I've got an electric smoker that cooks at ~170-190c and a sous vide machine plus a short blast in the smoker is sounding mighty tempting.
I smoke at what ever temp the coals go too haha
Usually around 110 C or 240 f
As I offset smoke, not direct heat.edit: I smoke for 30mins to 2 hrs depending on ehat it is.
I did chicken breasts that I put in brine over night for 40 ins until 62 C and they were good….so very good
Does it come with Australian electric plug?
Have one ordered from here… comes with AU plug
Bluetooth? Seriously!??? Why?
And its a lot of money. I used a $20 ebay temperature controller with an existing slow-cooker. Does a great job.
Yes, but this will heat and circulate 20l of water. Good luck getting a whole brisket into your slow cooker
If its too big for the slow cooker, you could use an Esky and immersion heater.
Or just do it manually - occasionally add hot water to bring up the temperature.http://www.lifehacker.com.au/2010/04/use-a-cooler-to-cook-yo…
(assuming the party-size sous-vide is only an occasional event)
I was worried that the circulator might be needed, but find that convection does the job just fine, if you have enough water.
The digital controllers are very precise.I have done a 2.5kg pork neck
edit: and 4 racks of baby ribs
Good luck getting a whole brisket into your slow cooker
New technology has been released to ameliorate that dilemma…a knife; no bluetooth or wifi mind you, but it's still cutting edge. ;)
And its a lot of money. I used a $20 ebay temperature controller with an existing slow-cooker. Does a great job.
this is not the same kind of solution.
- you're limited by the size of your slow cooker
- without recirc you arent guaranteed of consistent even heat
- with a basic temp controller your overshoot/undershoot is much larger than this. For items like eggs this makes a differenceBluetooth so you can stream your music
I recommend the wifi model, had it for a while now.
Cooking and monitoring from work is a great ability.
30 hr pork neck and pork ribs are quite fantastic as wellI can also recommend the wifi model.
Great for those who perhaps live alone or dont get home until late.Put a steak in the pot before work, start cooking via the app at lunch time and once youre home, the steak is ready. All you need to do is heat up a pan and sear it!
Or you could achieve the same thing with a $2 timer, set in the morning so you don;t have to remember to turn it on later.
This is ozbargain.
LOL, this is what I do. Seems to work fine so far (though I couldn't find a timer for $2).
Sous Vide = awesome. However, think about the size of food you'll be doing. If just enough for two people then your normal pots will do. If you want to do a large quantity you need to get a large container, which is food safe, heat safe and preferably insulated well. That means a dedicated large container. I didn't really think that bit through when I thought about how cool it would be to have a Sous Vide wand and therefore not have the issue of storing yet another kitchen device.
http://www.kmart.com.au/product/stock-pot---15l/123030
this is what I use for now.
big enough, but could have gone bigger, issue with bigger is you need space to store as you said.
Just curious, what kinda of resealable bag do u guys use? or would a normal ziplock work too?
You can use a food safe ziplock bag and use the immersion seal technique https://www.sousvidelife.com/cooking-sous-vide-without-a-vac…
You can also get the $100 Sunbeam Foodsavers. Aldi also has their own homebrand bags and sealers too. Ziplocks are fine for shorter cooks, but it's just a pain in the arse to get all the air out.
Agreed, a friend of mine uses the ziplock technique but I struggle to get enough air out and the bag properly submerged, though that might relate to my less than perfect set up. The Aldi food sealer works perfectly however.
I use a ziplock bag and submerge it in water. Don't really have any issues.
I would like to buy a proper vacuum sealing machine if someone can find a bargain!
I bought one of these:
http://www.avancer.com.au/food-vacuum-sealer.html (on special at the moment)
and use it with the Anova. Works fine. The bags say they are BPA free.More generally, I find it is best not to use the timer on the Anova - at the end it starts beeping and you can't turn that off.
Everytime a sous vide deal pops up I lust pretty badly for it.
But the BPA/plastic leaching issue scares the shit out of me.
Yes, I know the zip lock bags are 'food grade' and BPA free, but these devices just haven't been around long enough to prove there are no long term health effects.
Don't get me wrong, it's an awesome device and great deal. I just can't get past the possible health risk :(There are silicone based plastic like bags as well if you don't mind water dispersion method.
The temperature you cook at is low… Like a steak is around 55c..
A kids sandwich left out I'm the sun I'm it's little zip lock bag would get hotter than that…
If anyone has a large thermos shuttle chef pot (most asian households will have them to make soup) you can use that as well if you dont want to purchase a $200 sous vide machine.
But you will need to reheat at least once or twice depending on how much meat you have.
Vacuum pot method
1) Prepare your ziplock meat using water dispersion method
2) Fill up vacuum pot with as much water as possible (the more water the more energy will be sealed in the vacuum pot) so that when you put your ziplock bags of meat inside, the water will not breach the top of the pot, but be as close as possible
3) Heat vacuum pot to target temperature, using a cheap food thermometer ($12), remember to circulate the water regularly with a giant wooden spoon/ metal spatula (basically a big paddle) to ensure there isn't a temperature gradient
4) Put your ziplock meat in the vacuum pot and seal
5) After 15-20 mins, remeasure the water temperature and set aside meat (energy from the previously heated water will have transferred into warming your previously cold meat), repeat steps 3-4 once more or until water temperature is stable. Reheating shouldn't take too long, the temperature drop of the water in the pot will be around 10 degreesRepeat step 3-5 as necessary (depends on how much meat you have)
A vacuum pot will drop around 5 degrees per 2 hours, assuming the meat is at a similar temperature as the water.
P.S. You can buy these vacuum pots for $400-$600 in Aus depending on size.
This method is only for those people who already have a vacuum pot (4.5L and up recommended)I think an Esky would be cheaper but you'll need to top with hot water instead of heating the pot.
I think an Esky would be cheaper but you'll need to top with hot water instead of heating the pot.
A vacuum pot has two pieces to it, it's a steel pot inside a specially made outer container (It's literally a thermos container for that big inner steel pot).
Thus you can heat that inner steel pot in the vacuum container that surrounds it, maintaining the temperature with negligible heat loss, where as an Esky would require a lot more adjustment of topping up with hot water.
The $49 shipping is a show stopper. I was about to go for this, but that shipping is ridiculous.
Its a month later and it is the same price, just add the code "SPRING90" that is already supplied on the front page the "$90" discount. I agree the shipping is pretty ridiculous though Helmuth, thought I was getting a bargain with random $90 off.
any codes that still work? Tried SPRING90 but no luck
Dammit. I just posted the same deal minutes after you. Gotta be quick !