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Anova Wi-Fi Sous Vide $189 Delivered from Anova Culinary

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Anova Wi-Fi Sous Vide $189 Delivered from Anova Culinary
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madamethrifty on 11/02/2017 - 09:11 anovaculinary.com (3288 clicks)
Last edited 11/02/2017 - 10:18 by 1 other user
SOUSVIDECUPID

So excited. So I was in the fence and nearly bought a sous vide with the current valentine's sale, but I'm so glad i waited as this code gives you a further $30 off. It will work on the Bluetooth model too, however i haven't listed it as i haven't gone through the process of trying it (I'd have to feed all of my details in again and i know it will work anyway. ..the wifi is the star in this deal though let's be honest hehe being that it is now the same price as the Bluetooth was). Hope this helps someone else on the fence decide to go for it!

Home & Garden Sous Vide

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Anova Culinary
Anova Culinary

closed Comments

  • madamethrifty on 11/02/2017 - 09:11
    +2

    'On' the fence, i know

  • try2bhelpful on 11/02/2017 - 09:27
    +2

    That is soooo tempting. Just not sure I would get enough use out of it. Besides, everytime a buy a new piece of kitchen equipment I have to get rid of something old. House rule.

    • madamethrifty on 11/02/2017 - 09:40
      +1

      Hehe similar situation here but i did it anyway 😄 I figure it is so slim I can slide it in behind the toaster or something!

      • Tuba on 11/02/2017 - 10:03

        Whats the other halfs favorite thing, or food etc? Throw the necessary item out. Rule wont last long.

        • try2bhelpful on 11/02/2017 - 10:31

          No, I am a confirmed kitchen gadget-aholic. He is pretty understanding and does a fair bit of the cooking. I will need to think about the sous-vide for a few hours more. Looking at some of the cooking times, 48 hours etc for lamb shanks, makes me wonder just how often I would use it.

        • dbun1 on 11/02/2017 - 12:01
          +2

          @try2bhelpful:

          For lamb shanks a pressure cooker is better, IMO

        • try2bhelpful on 11/02/2017 - 12:25

          @dbun1: ta, will look into that.

        • lostinsydney on 11/02/2017 - 12:36

          @dbun1: agreed. i got sous vide but lamb shanks in pressure are great!

        • [Deactivated] on 11/02/2017 - 14:05
          +2

          @try2bhelpful:

          If you eat steaks you will never want to eat a conventionally cooked steak again..
          Most proteins will cook in a few hours (between 1-4), unless you go for cuts you'd usually slow cook/pressure cook like lamb shanks.

          It is a great tool! Also if you like eggs sous vide eggs are quite different.

        • try2bhelpful on 11/02/2017 - 14:07
          +1

          @derfel.cadarn: How often do you use the Sous Vide and do you have an idea on energy consumption?

        • [Deactivated] on 11/02/2017 - 14:12

          @try2bhelpful:

          When I was cooking regularly (time poor at the moment!) I would use it at least a few times a week. We love our sous vide eggs as well so that's also a regular on the menu.

          Energy consumption wise I can't remember now, but once the water hits the target temperature the Anova uses something like 100W or so to maintain it. Less if the pot is insulated, the top is covered etc, it was pretty decent.

        • try2bhelpful on 11/02/2017 - 14:19

          @derfel.cadarn: Thanks for the replies. Did you have a vacuum bag device, if so which one?

        • [Deactivated] on 11/02/2017 - 14:24
          +2

          @try2bhelpful:

          I started with the crowd favourite Sunbeam FoodSaver. It was a relatively inexpensive way to start and have the benefits of helping you store all kinds of things longer!

          You can get the basic one for around the $100 mark, bags are around $26-27/roll.

          You can obviously also use water displacement and ziploc bags but if you're any serious in cooking sous vide regularly just invest in a vacuum sealer. In fact, get one even if you don't plan to sous vide as it will keep everything fresher longer!

        • try2bhelpful on 11/02/2017 - 14:35

          @derfel.cadarn: Thanks, you've been really helpful.

        • [Deactivated] on 11/02/2017 - 14:38
          +1

          @try2bhelpful:

          I try 2 b helpful ;)

        • try2bhelpful on 11/02/2017 - 14:42

          @derfel.cadarn: in your case URhelpful.

        • Cral42 on 11/02/2017 - 21:18

          @derfel.cadarn:

          I did the esky conversion for my sous vide and this must cut down on the consumption a lot

        • eggboi on 12/02/2017 - 04:42

          @derfel.cadarn: more disposable plastic waste - just what the planet needs.

        • diddy50 on 12/02/2017 - 08:22

          @try2bhelpful:

          Aldi had the sale on last weekend for vacuum sealer and bags.

        • conan2000 on 12/02/2017 - 09:37

          @try2bhelpful:

          Regarding energy consumption it's initially quite high to reach temperature then it's not much to maintain it. I calculated based on some detailed research I did online that it would cost me about $2-3 to do a 72 hour cook (ribs), but most things I make are only 20mins-4 hours.

          I use my Anova at least once a week, one of the most used kitchen appliances.

        • Maz78 on 12/02/2017 - 09:46

          @derfel.cadarn:

          Yeah I dunno about that. Who wants to boil a steak waiting ages?
          Weber Q -> Done in <7 minutes depending on how you like it done.

          As for the price, it's been listed for $189 since last year hasn't it? Or even less when I looked at it.
          Personally, I just don't think I'd get the usage out of it. This is OzB, so taking into account the power usage of around 900w, it can cost $$ to do a long slow cook in it.

        • eug on 12/02/2017 - 09:54

          @Maz78:

          Yeah I dunno about that. Who wants to boil a steak waiting ages?

          Many, many people have used slow cookers for years, so it looks like many people really don't mind waiting ages for food to cook.

          As for the price, it's been listed for $189 since last year hasn't it? Or even less when I looked at it.

          That was when it was on sale, like it is now. The price goes up in between sales.

          This is OzB, so taking into account the power usage of around 900w, it can cost $$ to do a long slow cook in it.

          It definitely does not take 900W constantly - the water would be boiling like a kettle if it did. You can't just look at the wattage and calculate usage cost from that, as there's a duty cycle. The duty cycle depends on various things like the temperature of the water and meat, the size of the tank, ambient temperature, and what the tank is made of.

          Heating elements are 100% efficient, so maintaining a ~60 degree water temperature in something insulated like a cooler would require little energy.

        • SBOB on 12/02/2017 - 10:30
          +1

          @Maz78:

          Weber Q -> Done in <7 minutes depending on how you like it done.

          You dont sit there watching it in the water bath, so apart from some 'thinking ahead', it takes the same amount of time actually doing stuff as it would to cook on your Weber Q (less than 5 mins to setup, season steak, vac seal… then when done a few minutes on a pre heated skillet/bbq etc)

          take a couple of decent 1 inch+ thick steak and produce a good medium rare result on:
          - one sous vide and finished in a cast iron skillet
          - one on the Weber Q

          You cant get the same even and consistent temperature gradient through the meat using direct heat..
          I'll take the sous vide version every time :)

        • diddy50 on 12/02/2017 - 11:13
          +1

          @Maz78:
          It's really just a different method to cook a steak, one that is more accurate and spot on each time.

          You obviously don't like sous vide, why are you in this thread?

        • [Deactivated] on 12/02/2017 - 11:55
          +1

          @Maz78:

          Weber Q will never reach the edge to edge doness of sous vide it's just simple physics.
          You can hold the steak for a couple of hours while you prepare your other sides/meals instead of having the steak dictate when you eat.

          It's another tool in the arsenal, and might not be for everyone obviously.

        • MrDog on 12/02/2017 - 15:46
          +1

          @derfel.cadarn:

          For cheaper quality vac bags, try Pacfoods - https://www.pacfood.com.au/shop/ - they are about $12 for a 10m roll and very good quality. They mainloy do commercial supply, but you can order direct. I normally buy the embossed microchannel bags in 200mm x 300mm at $26.40 for 100. Their shipping is also fast and reasonably priced.

          Got my Anova during the November sale, and after the VERY delayed delivery, I've been enjoying it. We've done:
          - pork ribs - 2 days @60C, then BBQed for 10 mins, turning and basting with Stubbs Hickory BBQ sauce several times)
          - beef short ribs - 5 mins @85C (as a recommended bacteria killing step for beef), then 4 days @ 60C. Shredded the beef, then fried in frypan with family recipe sauce, to produce wonderful beefy pieces.

          Did them in a large stock pot - topping up the water twice a day. Will cover them with glad wrap next time to reduce water loss. I just pegged the bags to the side of the pot, and made sure the water stayed above the food. Taller containers are better (I tried a shorter pot, and it was no where near as good).

          Note: always double bag when sous videing - especially when doing a multi-day dish. Vacuum seal the food into a bag, then vacuum seal the bag into another bag.

          Got some more beef ribs and other beefy items to try this week. :-)

        • [Deactivated] on 14/02/2017 - 13:47

          @MrDog:

          Ah thanks for the heads up. I actually upgraded to a chamber vacuum sealer a few years back, and the prices for the pouches from Pacfoods are about half of what the Vacmaster distributor in Australia is asking for!

          Unfortunately I have a lot of bags to go through first :)

          I wonder what material their bags are made from however, I know Vacmaster and Sunbeam ones are made from polyethylene.

  • Name on 11/02/2017 - 09:30
    +1

    Thanks! I was waiting for a better deal on the anova WiFi before biting.

    • madamethrifty on 11/02/2017 - 09:37
      +6

      Wow that's really gross and no that's not what is for. Would tell you what it was for if your message didn't reek so much of troll-iness.

        • 87percent on 11/02/2017 - 11:59
          +4

          If you need to explain your "joke", it's not a joke

        • Shwayne on 12/02/2017 - 04:43

          It's actually incredibly safe. (If you follow instructions, similar to not under-cooking chicken in an oven.)

          Pasteurisation takes place over time not temperature, though it's quicker at higher temperatures.

          What incredibly shitty overpriced restaurants are you going to that serve you poorly done sous-vide steaks?

    • OzBragain on 11/02/2017 - 09:40
      +4

      These are a device that you dump you sealed bag into and walk away to let it putrify for what, a day or so?

      You cannot adjust the temperature

      remove your festering bag of sludge some time later

      Clearly you're familiar with this method of cooking. Oh no, hang on, you're just looking for different ways to cook troll food.

    • try2bhelpful on 11/02/2017 - 09:43
      +1

      the only good to come from your post is that you are going to garner enough ngative votes to make your little comment disappear. I, presume, you give the same comment for slow cookers, Yoghurt makers and Kimchi pots.

    • Praeto on 11/02/2017 - 09:47
      +3

      As usual, you have no idea what you're talking about.

      The usual sous vide cooking time is an hour or two, but you can do longer on cheaper (or thicker) cuts of meat. It's a style of cooking used in most restaurants, and you've probably eaten plenty of it over the years.

      Generally if people want to do a delayed cook, they will vacuum seal the food and use an ice bath to keep the food good. Then they can remotely warm up the ice bath to the temperature they want (within 0.1 of a degree). I've done it frequently so that the food finishes cooking just as I arrive home.

      This particular Anova unit is quite good, but the Anova company is pretty shitty to deal with.

      • llama on 11/02/2017 - 10:02
        -3

        The usual sous vide cooking time is an hour or two, but you can do longer on cheaper (or thicker) cuts of meat.

        Yes, I know exactly what it is :-)

        It's a style of cooking used in most restaurants, and you've probably eaten plenty of it over the years.

        Yes, I know. Over-use of the Sous Vide is an unfortunate fad at the moment, but hopefully it will go the same way of the fondue pot.

        Generally if people want to do a delayed cook, they will vacuum seal the food and use an ice bath to keep the food good. Then they can remotely warm up the ice bath to the temperature they want (within 0.1 of a degree). I've done it frequently so that the food finishes cooking just as I arrive home.

        Thanks - that makes sense, if you know you'll be home in time before the ice melts. Not sure I would be prepared to risk it myself, especially in the weather we are having in Sydney right now. Imagine if the meat was "too well thawed" yet you couldn't know that when you remotely powered it up…. for it's hour or so of gently yet thoroughly heating the meat in it's bacterial sauces :-)

        I'm still interested to hear the advantages of Bluetooth - is that so you can listen to it not boiling? ROFL

        • Praeto on 11/02/2017 - 10:04

          In Bluetooth mode you can look at your phone to see the current and goal temperature (and control it) from anywhere around the house. You can also see how long it's been cooking and how much of the cook you have left. The wifi version lets you do it from anywhere with a net connection.

          Sous vide had been around the 70s, so it's a fairly long running "fad". Generally it makes for very good and reproducible results. If food you're eating is coming out poorly, it's less about the technique, and more about the restaurant not choosing the correct amount of time for the cook.

          As for the ice bath, I use an esky with the Anova in it. Due to its insulation, it could happily keep ice for a matter of days.

        • llama on 11/02/2017 - 10:18
          +1

          @Praeto:

          In Bluetooth mode you can look at your phone to see the current and goal temperature

          That makes sense in an amazingly lazy kind of way. And there I was thinking this was a "set and let run" kind of cooking method…. pop it in at 60°C for 93 mins, and it's ready to take out and cook on the grill or whatever you use to finish it.

          Seems that I am going to have to do more reading… I didn't realise that the temperature of the water was not maintained steadily throughout the "cooking" process.

          I wonder how it knows what speed to ramp the heat up at, to ensure that the foot reaches target temperature at the correct point in time? And I am really interested to find out how the Bluetooth measures the food temperature, rather than just the water bath it's sitting in.

          Thanks for explaining. My OP actually was not a troll to be nasty, just to make a joke and at the same time learn why these features would be exciting for punters.

        • Praeto on 11/02/2017 - 10:37
          -1

          @llama:

          It is set and forget.. I can honestly say I've never needed to actually look at the temperature once it's cooking. The only thing I've used the bluetooth / wireless for around the house, is that it preheats, and then lets you know when it's reached its target temperature and started the cook. That information actually is handy.

          The temperature of the water IS maintained during the cook. It's always within 0.1 degrees of the target. The water is what's measured (rather than the food), but the whole idea of sous vide is that over time the temperature of the food matches the temperature of the water (as opposed to cooking something at 350 degrees on the outside, to get it to 100 degrees on the inside etc).

        • OzBragain on 11/02/2017 - 11:18

          @Praeto:

          Mate, just leave it. You're being trolled.

        • llama on 11/02/2017 - 22:47
          -2

          @OzBragain:

          Mate, just leave it. You're being trolled.

          I am appreciating someone taking the time to explain, rather than leaving us trolls ignorant.

        • [Deactivated] on 12/02/2017 - 01:53
          +2

          @llama:

          jv… is that you?

  • Natt on 11/02/2017 - 09:47
    +1

    If you are on the fence, buy it.

    We use ours a lot - making alcoholic sauces and not loosing any alcohol. Melting chocolate, cooking steak, duck, potato chips before air frying them.

    oh and you never need to bother with an easyo again. Just pop the container in the water and set the temperature:)

  • try2bhelpful on 11/02/2017 - 09:53

    I found a convoluted way that saved another 10 bucks on the lower end one by going through their international shipping, but probably not worth looking into for that sort of discount.

  • Praeto on 11/02/2017 - 10:02
    +1

    They're a great device, and sous vide is an excellent option for cooking….. but Anova is not a great company to deal with. I bought a couple of these last Oct / Nov as Christmas presents and Anova repeatedly lied to everyone about when the devices would be shipped. Their third (and final) date change promised that it would arrive on the 23rd December, at which point they weren't contactable anyway. They eventually arrived in January.

    • SBOB on 11/02/2017 - 10:28
      +2

      As an alternative point of view, I ordered one in the same time window but was obviously lucky enough to get it shipped quickly..

      The unit stopped working properly the other week, about 60 days after it arrived.

      I sent a video of the behaviour to anova explaining the issue and they sent me a new one out that arrived in about 4 days.. Can't complain about that.

    • bdl on 11/02/2017 - 10:46

      that may change after this: http://www.theverge.com/2017/2/6/14522494/anova-sous-vide-ci…

      • madreece on 11/02/2017 - 11:15
        +1

        I have found Electrolux to be excellent when dealing with warranty issues.

    • eug on 12/02/2017 - 01:26

      Strange, I ordered one on the 11th of Dec, it shipped on the 15th, and arrived on the 19th.

    • folktaliesin on 12/02/2017 - 16:02

      I can corroborate your story. I bought two for Christmas presents in October. They didn't arrive until late January, after several emails promising they would arrive by Christmas. Obviously I was a very disappointed customer.

    • Inzo on 16/02/2017 - 21:54

      Ordered one the day the deal ended (14th feb)
      Delivered today - 16th Feb

      thumbsup

      • Praeto on 16/02/2017 - 22:50

        Great to hear! They're good devices, and they've really got me interested in cooking again since I got mine.

  • try2bhelpful on 11/02/2017 - 10:09

    Does anyone know what the security is like on the wifi - what is to stop anyone hacking into the system and adjusting the temperature for you? I have one of the Parrot cars and it has no security at all. We just have to make sure it is turned off when we aren't using it 'cause it has a camera. Great way for burglars to see what you have and what entry points there are.

    • [Deactivated] on 12/02/2017 - 01:56
      +1

      It is about as safe as any other device in your house that connects to your router. You'll be fine.

    • Cryptarcadian on 12/02/2017 - 11:28

      It doesn't expose it's own Wi-Fi network, it connects to your home network (presumably WPA-Personal secured).

  • try2bhelpful on 11/02/2017 - 10:16
    +3

    For anyone who is interested I have the link to the manual

    https://drive.google.com/file/d/0B-7BnBPQaFl4Z2otZ2J2LWVQREk…

  • ruddiger7 on 11/02/2017 - 10:16
    +1

    These are great. Grab the 50 dollarish food vacuum from kmart and it works a charm. I usually do chefsteps' smokerless smoked beef brisket. Seems to be a hit most places.

  • Almost Banned on 11/02/2017 - 10:59
    +1

    Now that so many of us have an Anova - does anyone have any bargains on a frankencooler I can use?
    Whenever I see an esky on sale I think about it - but they are usually the narrower/deeper variety and I kinda want mine more wider/shallower - ideally more like this shape: https://anovaculinary.com/sous-vide-cooler-guide/

    • [Deactivated] on 11/02/2017 - 14:10

      Those are usually 20L though, you'd have to cook a copious amount of hot water and then carefully balance it. At this price point I'd just go for a proper machine and get much better temperature control :)

      If you just want to try before committing then just a thick stainless steel pot will do for relatively short cooks (and chuck enough ping pong balls on top to cover the surface, or gladwrap).

    • [Deactivated] on 12/02/2017 - 01:59
      +3

      I Googled 'frankencooler' to see what it was. I instead got Frankenhooker - A New Jersey mad doctor (James Lorinz) rebuilds his girlfriend (Patty Mullen) with body parts from exploded hookers.

      LOL

    • Praeto on 12/02/2017 - 10:39
      +1

      I use a Rubbermaid 12Q container and a "Cellar Made" lid for it that has a space for the Anova device (both Available on Amazon or Ebay). That's my main day to day setup, but I also have a 25L Bunnings esky that I've cut up for use on bigger cooks. The bunnings Esky wasn't a bad option, and only costs about $45.

      • Almost Banned on 12/02/2017 - 11:34

        Thanks Praeto - this at least approached being helpful.
        I have looked at Bunnings and saw something that was close to what I was after - but it wasn't quite right and cost about $35… Not totally happy to carve up an esky I paid that much for when I'm not 100% sure it will work.

  • jeanie pham on 11/02/2017 - 11:05
    +2

    Use coupon code SOUSVIDECUPID for another $30 off.
    Expires 15th Feb

  • jordanlaa on 11/02/2017 - 15:28
    +2

    If I'm not mistaken (which i'm not, because I just googled), Anova Culinary was just purchased by Electrolux for $250m. With this, I'd like to think we can expect some more budget friendly unit coming and a marketing campaign to get a immersion circulator in every household.

    In the mean time, this is a great deal! I heard that pork made in these things is incredible because they can be eaten safely at a rarer temperature due to the long exposure to the heat.

    Thanks OP

  • GundamZeta on 11/02/2017 - 18:15

    It wasn't a good deal.

    I bought it beginning of Dec-16 Bluetooth version $189. However, because of the delay in delivery. They refund $30 back to me.

    So I only paid $159 for BT ver.

    • Name on 12/02/2017 - 10:22

      With the coupon code listed above you can now get the BT version for $159.

      Doesn't benefit you, but figured this is as good a spot as any to mention the price of the BT version as no one has mentioned it yet.

  • zzyss on 11/02/2017 - 21:01
    +1

    OK I've been watching this device for ages and I think this is as cheap as it's ever been (equal low price). I doubt that now it's been taken over by Electrolux that it's going to get cheaper… parent companies always want phat profits. IMHO this will probably be the last chance at this price, so I finally bit the bullet and grabbed one.

  • buutbuut on 12/02/2017 - 04:53

    I paid BT version for $149 December last year which was on sale and just before the company sold to Electrolux.

  • dng123 on 12/02/2017 - 07:00

    how long does shipping usually take from these guys to perth?

    • buutbuut on 12/02/2017 - 07:51

      Hi, the delivery time wasn't that bad considerit delivered near Christmas time. However it took 10 days to ship out from the day I paid.
      Paid beginning of Dec - waited 10 days to ship then another 10 days to deliver to my door step. (Yup just got it in time for Christmas)

      • dng123 on 14/02/2017 - 07:29

        ah ok, 10 days to ship from payment seems a bit long but 20 days all up seems reasonable. thanks.

  • goodilock on 12/02/2017 - 08:47

    Tried ordering twice using Paypal to checkout. After logging into Paypal and clicking continue, nothing happens - no message, order has been placed either from Anova or Paypal or on my email. Using Win 10 Edge - anyone knows why? Also how does one create an account on Anova - can only see login button.

    • goodilock on 13/02/2017 - 10:26

      Finally able to order one. When presented with Checkout with Paypal or …. Select the other option. Later on option to pay with Paypal will come up and that works. Forget about getting an account on Anova - not needed and confuses the whole experience of the ordering process.

  • techy on 12/02/2017 - 09:46

    They don't believe in burdening you with too much detail about the hows and whys of cooking sous vide with their gadget. It's mostly about the Bluetooth, which for many people would be just a gimmick.

    • Praeto on 12/02/2017 - 10:41
      +1

      They have an app that walks you through every stage of the recipes and cooking most meals you could think of, and then the app takes car of setting up the cook and tracking its progress for you.

    • diddy50 on 12/02/2017 - 11:16

      The wifi is where it's at.
      Use it often.

    • [Deactivated] on 12/02/2017 - 11:59
      +2

      I think it's rather useful for newbies or people that don't want to bother searching the internet for time+temperature charts and recipes!
      Want steak? Select steak. How done? Medium rare. Thickness? 1 inch. Boom, time and temperature selected.

  • gk0r on 12/02/2017 - 13:40

    Awesome deal, I decided to man up and get it.

    The only problem with the purchase is that now wifey will expect me to cook from time to time. Always a drawback …

  • nardz on 12/02/2017 - 15:09
    -2

    So cooking a steak in a bag of plastic.. doesn't the plastic melt and isn't that then unhealthy?

    • eug on 12/02/2017 - 15:43
      +1

      Nope, because you would have chosen your plastic carefully. Not all plastics melt at such low temperatures.

    • Praeto on 12/02/2017 - 17:31

      The bags are all BPA free and won't melt at such a low temperature. Sous vide cooking does not boil water, it's generally quite a bit below boiling.

    • SBOB on 12/02/2017 - 18:29

      the cooking temps are low
      for example, a decent steak would be something like 55c water temp

  • Jhonka on 13/02/2017 - 11:54

    Booo. I ordered on the 9th before this discount was available.

  • Fin88 on 13/02/2017 - 13:15
    +3

    Been on the fence for one of these but i love steak too much not to get one! Looking forward to playing around with it. I nearly bit when it was first discounted but once i saw the coupon that sealed the deal.

    Not quite sure why ozbargain becomes opinionbargain so much these days - if you dont like the product why feel the need to come in and bash it.

  • finnthecheapskate on 15/02/2017 - 12:41
    +1

    Mine arrived today, that was so fast. I only ordered on the 11th.

    • Name on 15/02/2017 - 20:41

      Same. Really impressed. Just no raw food to cook in it tonight. :p Will have to wait for the weekend to play with it.

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