Been waiting the price to come down for awhile !
Not sure when it expires so grab it while you can
Posting via phone so not going to add any lengthy description
Edit on 25/7 prices further reduced !
Anova Sous Vide Precision Cooker $159 Bluetooth / $199 Wi-Fi @ Anovaculinary.com
60
demoiree on 18/07/2017 - 13:26 anovaculinary.com (556 clicks)
Last edited 25/07/2017 - 06:47 by 1 other user
Last edited 25/07/2017 - 06:47 by 1 other user
Related Stores
closed Comments
The app becomes useless once you've used it a while. Also afaik the app is free, you can still 'use' it and then manually set your devices time/temp.
Man, having to use a mobile every time would prove annoying.I have the BT feature, used it once, never again.
Really can't see the value of wifi either since you cant exactly leave your chicken floating in water while you're at work and turn it on at 4pm or something.The joule is also significantly louder. However, its smaller, much prettier and works in smaller tubs.
I'd call it the apple of sousvide.Wifi is good if you start a cook, go out, and want to stop it while you're out. You can also do the 4pm cook by doing an ice bath. Fill esky with ice, keep food cold throughout day, then turn on at 4pm. It's a bit of hassle and that doesn't suit my lifestyle but the option is there if you want it.
But most of the time you can just use the interface on the unit itself. Phone app is shit on the ANOVA but you can get by without it easily.
The Anova app is crappy, but (at least on iPhone) there are other, better apps that'll talk to it over Bluetooth.
WiFi's handy to check on a long cook while you're at work - sous vide really excels at long (12-36 hour) cooks of tough meat, like ribs and brisket. If something's gone wrong, it's handy to know about before you get home.
Really can't see the value of wifi either since you cant exactly leave your chicken floating in water while you're at work and turn it on at 4pm or something.
That is exactly what I do save that, in order to ensure that the chicken stays cold prior to starting the cook:
- the chicken is frozen;
- the water is in an esky;
- I put 2 x 2.5L blocks of ice (made using silicone loaf pans) in the water.Keeps chicken well below 4C until you are ready to start.
"Here's the thing: both the Joule and the Anova produce beautifully cooked food. The Joule is smaller, a bit more powerful, and a bit easier on the eyes, but it's also a hundred dollars harder on the wallet, so it's a matter of what you want to spend your money on."
https://www.lifehacker.com.au/2016/08/sous-vide-showdown-the…Waiting for Joule 2nd gen to purchase, I like Joule better. $100 more for a tool that's used everyday isn't much.
Can you get the Joule in Australia?
At the moment I'm using a Sansaire. Wifi/app functionality would be handy for when I want to stop cooking while I'm away.
I have the bluetooth and two family members have the wifi. Overall, they work great. One had to be returned (just died after a month), but no issues since then.
My second sous vide device; works great. Simple to use and keeps temp. Honestly, the devices are a bit of a commodity at this point, but this will do the job.
Don't they regularly do $70 off?
They haven't done it for a while
end of may https://www.ozbargain.com.au/node/309985 was the last, they also did beginning of May too. Just seems regular
Yea pretty regular discounts.
Adult toys are not allowed OP, Bluetooth or not.
Try not to burn / cook / sous vide yourself
When I took this to Canada I had to get a transformer for it. I brought it into an electronics shop and asked him if he had a transformer that would suit the wattage. He was hesitant to touch it and probably thought it very closely resembled a fleshlight…….
Did you walk into the store with a limp?
I'm going to try and use my tefal multicooker …..I can set it to 60c …..fill the bowl with water …add steak in ziplock bag and tell it to cook for a set time …. Only thing is it doesn't circulate the water ….should be a big deal.
60 is alright for chicken, and welldone steaks.
60 is medium, for well done it would be 70+.
And 60 for chicken is not recommended, it's not hot enough to kill bacteria.
60 is more than enough for chicken. Please dont quote antiquated/american commercial food service figures.
its temperature AND time.
I like 61Cs texture.Incorrect and it's nothing to do with American or antiquated figures.
From the NSW Food Authority, they recommend 74 degrees.
Where does it say you can cook chicken at 60?
Here's what it says, but I guess you didn't read it:
"Scientific literature on bacterial growth in low temperature cooking processes is quite limited".
And:
"The guideline states that ‘dwell times of greater than 6 hours in the 50°F (10°C) to 130°F (54.4°C) range should be viewed as especially hazardous, as this temperature range can foster the growth of many pathogens of concern".
BTW, the length of time is irrelevant, the food won't get hotter than the cooking temp.
In fact, as stated above, it can provide the ideal temp for bacteria to multiply.
time and temperature kills bacteria
60 is fine, when its long enough in the hot water bathRead the reply above and the link Toshin kindly provided.
The worst thing you can do is use a low temperature for a long time, may as well eat a Petri dish.
@Scab:
Yes, and in that NSW Sous vide booklet it actually says otherwise or agrees with me
so its not a petri dish, but a pasteurised piece of meat(edit: We use that book at work, in the health department)
Where?
All I can see is the exact opposite, for example:
"Foods held in the temperature danger zone (5°C to 60°C) for extended periods are potentially subject to bacterial growth".
And again, cooking for longer doesn't increase the temperature, not possible.
Food will only be as hot as the cooking temp, regardless of how long it sits there.
read the time temp chart on page 9 - you can go down to 55 C
I do my pork and beef at 56-59 for 6-24 hrs, depending on the cut of meat and what I cook.
Again, Time and temp kills bacteria. the chart confirms this
@Scab:
who said anything about 50-54.5 C? That statement you pasted is accurate.
I said 60C, but slightly less (1-2C) might be ok too.http://www.seriouseats.com/images/2015/06/20150610-sous-vide…
I will stop posting because if this:
"BTW, the length of time is irrelevant, the food won't get hotter than the cooking temp."Clearly your mind is set.
EDIT: i'll add that this is for chicken breast. If theres bones/dark meat i usually do 65C.
read the time temp chart on page 9 - you can go down to 55 C
That's for beef, we were talking about chicken.
"BTW, the length of time is irrelevant, the food won't get hotter than the cooking temp." Clearly your mind is set.
Please explain how a food can get hotter than the ambient temperature, not possible?
Because we don't care about hotter. We care about killing the pathogens.
They die super fast at 74C, along with any taste in your food, or super slow at say, 60C.Just try and think about that logically.
Your own link states that long periods of time can propagate bacteria, as does common sense.
Because we don't care about hotter.
Bacteria does.
or super slow at say, 60C.
They do not die at 60, they multiply.
What you are doing is providing an ideal environment for them, you're just making it up as you go along and even your own link says you're wrong.
Pathogens will die at 60C - it is safe to cook food at 60C if it is cooked long enough.
I'm not going to reply again as you don't seem to be understanding or refuse to listen.Enjoy your overcooked meats haha
Pathogens will die at 60C
So NSW food authority and the FDA is wrong?
refuse to listen
That's right, I don't listen to people over a forum or the internet, I prefer to heed government organisations and science.
no sushi deals for you I take it :D
yea look. I've slow cooked multiple 10kg pork shoulders in my kamado over 24 hours as low as 70 degrees c. No one has died yet. Its not just about temperature. Source and handling of the food product is paramount.
in regards to sous vide, anything above 55 beef or fish and 60 for the rest would be fine if the food is fresh and handled correctly prior to cooking. There is a reason cryovacced food lasts about 4 times longer in the fridge.
@Scab:
Ok here's more literature for you.http://www.douglasbaldwin.com/sous-vide.html#Table_4.1
And look and this paper from the USDA https://www.fsis.usda.gov/wps/wcm/connect/9ab2e062-7ac8-49b7…
Edit: function of USDA
USDA is responsible for providing a safety net for millions of Americans who are food-insecure and for developing and promoting dietary guidance based on scientific evidence.
Specifcally page 2, last paragraph.
The holding times for cooking poultry at specific temperatures in these new tables for a
7.0 log10 relative reduction of Salmonella in poultry are longer than those listed in the
column for the 7.0 log10 relative reduction of Salmonella in roast beef, cooked beef and
corned beef. The 7.0 log10 meat TT table achieves lower lethality compared to the new
TT tables for poultry. For example, the new tables specify that for a chicken product
with 7% fat, 29 minutes at 140ºF is needed to obtain a 7-log10 lethality, whereas for this
temperature, the TT tables for cooked beef specify 12 minutes is needed.For your benefit 140F = 60C. So yes, food safety involves time. The food authorities want to remove a variable (time) so less people screw up. The reason 74C is the magic number is because food becomes safe after 4 seconds, which is almost as good as instant. Having a myriad of figures like you would for sous vide will be confusing for the lay person not cooking sous vide.
For a handy chart look at http://www.seriouseats.com/2015/07/the-food-lab-complete-gui… or page 4 in the USDA pdf.
Food authorities are concerned about public health, not food texture or taste :)
I applaud your concern and devotion to properly quoted sources but in this case your theory is wrong.
For steaks I would be looking in the 55-57c range (medium rare)
For chicken breast I would be looking at 60-66c range (depending on the 'feel' you want to end up with)Cant go too far wrong following Kenji's guides on seriouseats
http://www.seriouseats.com/2015/06/food-lab-complete-guide-t…
http://www.seriouseats.com/2015/07/the-food-lab-complete-gui…So NSW food authority is wrong?
Based on your reading of it, yes
Their site has a sous vide section which shows recommendation of >55c, or <55c for no more than 6 hours
None of this is against any of the sous vide recommendations from places like Kenji on serious eatshttp://www.foodauthority.nsw.gov.au/foodsafetyandyou/food-at…
Based on your reading of it, yes
My reading of it is fine and their site specifically states:
"food held in the temperature danger zone (5°C–60°C) for long periods could allow harmful bacteria to grow".
Where exactly does it say you can cook chicken at 60 degrees?
where exactly does it clarify "for long periods"
I'm fine if you don't understand the theories behind temperature and pasteurisation times
You can read their pdf on it if you like
http://www.foodauthority.nsw.gov.au/_Documents/scienceandtec…cant be bothered reading?
fineTable 3: Recommended hold time/temperature combinations for pasteurisation and cooking of meats
60c for >44mins = pastuerisation
57c for >109mins = pastuerisationetc etc
Follows the "Processed 70/2" theory
Heated to reduce the numbers of Listeria monocytogenes by 99.9999%. This is commonly known as food pasteurisation and it could be used by restaurants, caterers and some manufacturers of extended shelf life foods. One conventional process calls for the slowest heating part of the food to be exposed to a combination of temperature and time equivalent to 70°C for 2 minutes. Lower temperatures can be used but exposure times increase significantly.
Has anyone purchased from the "international store" at https://store.anovaculinary.com/ ?
It shows as $119 when you choose 220V AU plug, but I presume that's USD. Even at today's rate, it's still only about $150 AUD.Is there a catch here?
Mate got a coupon for $25 AUD off that doesn't seem to be unique:
ANOVALUV-7DJ39SBWwanted to get one, can anyone share their coupon?
ANOVALUV-7DJ39SBW doesn't seems to work, thanks.
This is actually a fire-sale to clear old stock. I almost pulled the plug and bought one. I went on Facebook and messaged them asking when the sale ends. I was told that new model will be released in the next month $139AUD and this one will be discontinued.
https://anovaculinary.com/nano/
New app will be released as well for the new device. Doesn't appear to be wifi version however.
that's ashame that they are going to discontinue these ones? these are such a work horse and great for cooking for a group of people ,just alittle concerned how the nano would perform as the power rating is much lower?
fortunately according to their website the WIFI+ Bluetooth will be able to use their new multicook + multistep feature :)
I got one of these… I wish I bought a joule instead.
The app is much better