Just got an email from them. Seems to be a decent price.
Black Friday is Here, Food Nerds.
Savings are here early this year for our food nerd family worldwide. Get the device that has everyone cooking like a pro without breaking the bank.
Mod: Previously posted here for $139/$159 for those with early access $100 off code. This deal is now $70 & $80 off for everyone without a code it appears.
No, site is worldwide. Pricing in my email was Australian Dollars.
The shipping times are pretty odd, they seem to be backing up on orders.
Yes I ordered it about 2 weeks ago with the $100 code , and then got an email saying i wont receive it until about 1st/2nd week of December due to the back order.
I ordered mine last week and got it pretty quickly.
Ordered mine using the $100 off code and it arrived 3 days layer on a sunday which was impressive
That was quick… is it the bluetooth or wifi? I got BT and still waitin. ..
@SmiTTy:
Wi-Fi model. The initial email said it would arrive between 21 - 25 but it actually arrived on Sunday 20 (via DHL)
Yeah this seems odd, I ordered mine using the code last sunday night/Monday morning cant remember exact time, but it arrived at my door in Melbourne on the Wednesday, I was super impressed as it was the quickest international delivery ive ever received
The first thing come into my mind after the video….
A Wifi / Bluetooth water boiler ?
Keeps all the water in a container at a precise temperature within a fraction of one degree. It's like a water boiler attached to a PID controller and thermocouple with an impeller keeping the water circulating. You could put one together yourself with chinese parts you buy on ebay for under 100 bucks (see http://makezine.com/projects/make-25/sous-vide-immersion-coo…). But you better know what you're doing from an electrical safety point of view. Also the cheap ebay parts are unlikely to have a long lifespan.
Thank you, you just saved me $140.
I have the PID and thermocouple (home brew) and have been using a cheap Aldi urn to make yoghurt for some time.
Simply adjust the temps on the PID and we have sous vide.
I'm sure it can be done for far less than $100
PID is approx $12 on Ebay (search STC-1000).
Add an accurate thermocouple.
ANd a $20 slow cooker (target, kmart, coles etc), or urn or other water heating device … and you are there.
The STC-1000 is a basic thermostat unfortunately not a real PID. You need a tuneable PID with an SSR output, given we're talking about very fine control over very long periods of time. The PID cycles quite frequently as it approaches target temperature, so a mechanical relay like the one in the STC-1000 will not do (as it will burn out quickly) which is why you need the SSR (solid state relay). A package like this is pretty cheap: http://bit.ly/2fXQudU
An immersion heater or a slow cooker should work (if you can bypass the slow cooker's temperature controls). You'll also need a way to circulate the water inside to prevent any temperature gradients from occurring.. a simple impeller or water pump (that can handle hot water) should work. If you're using an immersion heater (especially a cheap one) I'd recommend an extension cord witha built in RCD (safety switch).
Here's a build from a guy that used a slow cooker: http://blog.plixo.com.sg/2012/05/diy-sous-vide-immersion-coo…
Here's a dude that build his own sous vide immersion circulator a few years ago. He later crowd funded the "Sansaire" sous vide unit: http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-imm…
@simulacrum:
Yep, I have some controllers like that to (here is me wiring them up to 240V some years ago http://i184.photobucket.com/albums/x37/k_wolfy/Beer/control_… but TBH other than the wank factor they're all pretty accurate anyway.
For home cooking, or home sous vide, variations within a few degrees C are not really anything to get too fussy about.
Having said that, for the price of this 'deal' most normal people can't go wrong.
At the same time for those with a little bit of incentive or creativity it's easy enough to save about 1/2 the cost.
Haha I have the same SESTOS controller too!
Based on my experiments the difference is pretty significant. I used to have a sunbeam sousvide cooker (http://bit.ly/2fY7Qri) - which was basically a simple difference temp controller attached to a slow cooker and I found it not accurate enough. It varied by up to 4 degrees through the cook, and wasn't even throughout the container (adding an aquarium bubbler helped somewhat). Though it's true that the whole sous vide thing made me more wanky/obsessive than I already am haha.
Eggs are perhaps the best example of the difference a couple of degrees makes to protein structure : http://bit.ly/2fY4Niv
It doesn't look quite as stark on photos of steak (http://bit.ly/2fY4Niv), but you'll find the difference in real life pretty significant. If you check the temp charts for doneness it's literally a few degrees.. 52C is fairly rare, 55 you're medium-rare, heading to medium territory.
I figure if you're going to spend time/resources to get into sous vide you're probably already pretty particular about the result you want. Might as well spend a smidgen extra and use a fully functional PID. Especially now it seems the components are way cheaper than they used to be on ebay last time i checked! Someone could probably have a full PID-controlled, circulator setup for 50ish bucks.
Pretty much! TL;DR of simulacrum is: Very, very precise water boiler that keeps it at the temperature you set. Also circulates said water.
The key here is that it can maintain an even (static) temperature across all the water in the container for a sustained period of time, which means you get a perfect distribution of heat across all sides of whatever you're cooking.
The results are actually quite awesome.
You need to place the meat(mostly steak) inside a Plastic Bag then hold it in a pot with a clip.
I don't really like cooking with plastic bag, I guess I will pass on this one.
Tragic loss to the culinary world.
Think of it as a relaxing spa bath for your meat.
Depending on what you're cooking, you can use reusable silicon bags. I sometimes use a mason jar with chunks of salmon and then filled with olive oil. Understand though that its not for everyone.
It's a great idea if you do any sous vide cooking. I'm using just a thermopen atm to keep track of the temperature - after some trial and error its not difficult but it requires keeping a constant eye and regulating the stove top and adding water when required = pain the butt. Not to mention its a much cheaper method over a conventional electric water bath and you can use it on any old pot.
Have thought about getting one of these, mate has one and loves it. The wifi seems a bit useless though
Wifi is good, you could put your perishable food in an ice bath and set it to cook while you're out and time it so it's ready for lunch/dinner. :)
Or you could check status while you're in the back yard or out of BT range…
If you're a bit OCD and you've got something cooking all day, unsupervised while, you're at work it would allow you to monitor it remotely.
It is useful for slow cook applications if you're out of the house, additionally you can sit stuff in an ice bath and activate it with just enough time to ensure it's done the moment you arrive home.
You can also check what your SO is cooking remotely. :P
I was just thinking about it now whether there was an alternate method/hack of accessing a nearby device running on BT ie. a tablet which you can access via the wifi externally and it appears you can remotely control and mirror an android phone from a pc.
Probably more than one solution out there but one google search shows this one:
http://www.bluestacks.com/blog/app-reviews/archive/mobizen.h…
In theory, with a spare android phone lying nearby the cooker you should be able to access it this way.
as long as it's not from Samsunk.
Bit of lithium powered flame grill to finish off?
Im using mine for the first time with some scotch fillet steak , i will let you know what its like when its in my belly :-)" im cooking the steak medium ".
How was it?
I've used mine twice since I got it the other day for steaks. I like my meat thoroughly cooked - none of this pink BS. It was great. You just wham it in a hot frying pan at the end to brown it. Beautifully evenly cooked right through and because of that I probably didn't have it as 'done' as I might have normally. Any seasoning you put in the bag infuses through the meat well too.
The app (ayt least the iOS one is a bit shit though. The recipes are just in a long list you have to scroll through with no organisation by food types. Though you can search.
A great buy.
Turned out quite well , but i thought it would be more tender , it tasted great after i seared it but i found out the piece of steak was too thin ………….. from reading sous vide forums for best results use 1" to 2" inch thick steak and cook it low and slow.
If youve bought one let me know how it goes …
P.s : Mine steak was about half and inch think and i vacuum sealed it and cooked it for 1 Hr.Also when i seared it i didnt wait for the pan to heat up properly " it needs to be hot as possible " Before searing it.
Good Luck
Mine was about 3/4 inch and I did it for 1 hour at 68.9 degrees. That got me a well done.
I found this competitor device that has a better app that you can use with the Anova. Much better recipe site. If it was as cheap as the Anova I'd buy that based on the app/site (except it's US only for now).
@wfdTamar: yeah the joule looks like a game-changer.. unfortunately no timeline for a 240v release yet.
The other minor con of the joule is you have to use an app to set it, unlike the anova which you can set using the controls on the device itself.
Order placed back on 25/11 just received email saying Australian orders will not ship until 19-20/12 and arrive between 20-23/12.
Firstly good luck with 3 day delivery from Aus Post just before Xmas and secondly not much use for those of us that ordered this as an Xmas gift and will not be around to pick it up because we have already left for vacations.
Very disappointing Anova!!
I ordered before Black Friday and was also advised via email on the longer wait times after ordering the BT model.
I asked if I could be upgrade to the wifi model and was pleasantly surprised when the service rep agreed without any hesitation.
It does have an additional 1 week wait over the BT model though.
Read elsewhere on here that the Aus wifi version is only 800W, not 900W as advertised? I paid the extra for wifi to get the 900W, if it is only 800W when it arrives I will be feeling very ripped off and requesting a refund.
Late reply as I only just came across this thread now - can confirm from customer service that the Aus WiFi version is 900W as advertised. Now it's just hoping that it comes within the specified shipping time frame (20/12-23/12) in time for Christmas..
Finally received a tracking number on 23/12.
In their wisdom Anova have sent to my Aus Post Parcel Locker using Toll……
I'll be lucky to see it before Easter if at all!
Shot off a note to Anova support as soon as the tracking number arrived in the hope that they might change it to Star Track so that Aus Post would accept it but they helpfully replied with the Toll tracking number.
Well played Anova…..Absolutely useless.
Does your tracking start with numbers?
No, 3 letters then 7 numbers
Number is not valid on Toll, Startrack or Aus Post tracking sites
They do say it can take 24h to appear
As expected Toll delivery attempt failed, contacted Toll, they cannot redirect the parcel on my instruction, the request must come from the sender which appears to be a local distribution company. Still no reply from Anova despite several emails to their support@ and info@ addresses and it appears they don't monitor this thread either.
I think this is the US site, not the AU site.