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Anova Precision Cooker 2nd Gen (Sous Vide Machine) Black Friday Sale - $149 Bluetooth / $169 Wi-Fi Delivered @ Anova Culinary

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Anova Precision Cooker 2nd Gen (Sous Vide Machine) Black Friday Sale - $149 Bluetooth / $169 Wi-Fi Delivered @ Anova Culinary
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mrderrickc on 21/11/2017 - 13:43 au.anovaculinary.com (668 clicks)
Last edited 26/11/2017 - 09:05 by 2 other users

Sale is on again for Black Friday which is good timing for those that want juicy sous vide chicken/roast/turkey for the festive season. I personally am now finding the wifi model more handy as I can start cooks remotely and the price difference now is a small gap that previously.

Bluetooth
Was: $219
Price: $149
Save: $70

Bluetooth + WI-FI
Was: $289
Price: $169
Save: $120

Sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food to the exact level of doneness desired, every time.
https://anovaculinary.com/what-is-sous-vide/

This is part of Black Friday / Cyber Monday deals for 2017
Electrical & Electronics Anova Culinary Black Friday Sous Vide

Related Stores

Anova Culinary
Anova Culinary

closed Comments

  • Krazyy on 21/11/2017 - 13:51

    How much does something like this cost to run for one cooking session?

    • m9 on 21/11/2017 - 13:54

      Depends on how long your cooking session is.

      • KevinL on 21/11/2017 - 13:58

        Also depends on how well insulated your vessel is (plus other factors e.g. size of the thing you are cooking, start temperature).

        In a well insulated vessel it's not going to use much power - at a guess it's in the order of a lightbulb

        • Krazyy on 21/11/2017 - 14:01

          Thanks! Because I was reading that it uses 170w? But I guess that is the max?

        • gadget guy on 21/11/2017 - 14:03

          I've used a slow cooker pot the first time I tried using my Anova. What type of vessel would you recommend?

        • LoungeLizard on 21/11/2017 - 14:15

          @gadget guy: Something that doesn't conduct heat, so metal generally is bad. Polycarbonate tubs are popular.Get a lid/cover (clingwrap + towel works OK) if you can

        • gadget guy on 21/11/2017 - 14:36

          @LoungeLizard:

          Any local suppliers for the polycarbonate tubs? Shipping from Amazon/ebay for international sellers usually more than doubles the total price.

        • KevinL on 21/11/2017 - 14:40

          [@joshuah]: Max is like 800-1000W max, but average consumption is much lower (i.e. once the water is at the set temperature).

          @gadget guy: I use a $5 glass jar from IKEA if I'm just doing e.g. a couple of steaks for an hour or two; for long cooks I have a small esky with a hole cut in the lid (e.g. https://blog.nomiku.com/tuesday-tip-hack-a-cooler-home-for-y… - there will be similar instructions for the Anova).

        • Yapapi on 21/11/2017 - 16:33

          @gadget guy: I use a 10L esky.

    • LoungeLizard on 21/11/2017 - 14:04

      According to this average power draw is ~40W (3kWH over a 72 Hour period) but as mentioned several factors will influence overall consumption

    • TimeOrMoney on 21/11/2017 - 22:37

      This blog post measured (with an older Anova model) that bringing a 10L bath in an open container to 60°C and keeping it there for a total cooking time of 12 hours only consumed 3.84 kWh. At 15c/kWh (decent shoulder rate) that's 58 cents.

      Put a lid on, and that drops to 31 cents.

      A steak takes ~1 hour to cook. That's less than 10 cents of electricity.

  • Scab on 21/11/2017 - 13:57

    Adult toys aren't allowed OP.

    • OneMoreTune on 21/11/2017 - 14:15

      You'd think they'd have a bigger version for black friday

      • Scab on 21/11/2017 - 14:17

        I got excited when I saw Bluetooth.

      • AdrianW on 21/11/2017 - 14:49

        I just searched on youtube and found this video - that thing is much bigger that I was expecting.

    • siuol on 21/11/2017 - 15:43

      This guy allows

  • Hinee on 21/11/2017 - 13:58

    This really is one of those things I can't get my head around until I've used one. It just heats water right?

    • m9 on 21/11/2017 - 13:59

      And circulates it.

    • Grange Hermit on 21/11/2017 - 14:39

      Cooks the perfect steak (and lots of other things). Set the temp, and away you go. You may want to sear it before hand. No risk of over / under cooking stuff, if you select the right temp / time combo. (Although time less of a criticality).

  • OneMoreTune on 21/11/2017 - 14:16

    Soooo tempting…. might have to look up cook times to see how much I'd actually use it.

  • asa79 on 21/11/2017 - 14:29
    +1

    Only issue is WiFi is a pain to get up and running. If you want to use Google Home to control it

    • mrderrickc on 21/11/2017 - 14:35

      I haven't had any issues with mine, running the android app. Was straightforward to connect and control remotely.

      • Krazyy on 21/11/2017 - 15:01

        Just simple port forwarding? Is it password protected? What port does it use?

        • mrderrickc on 21/11/2017 - 15:08

          I did not have to do any port forwarding.

        • AshFon on 21/11/2017 - 18:35

          @mrderrickc: that means its connecting to company's cloud server and then to your mobile.

      • asa79 on 21/11/2017 - 20:05

        WiFi with Google not bluetooth on Phone

  • Xplosivpoo on 21/11/2017 - 15:03

    Was hoping for a bit more off =(
    They've had the wifi model at $189 for last few weeks already. Inner cheapass doesn't feel the additional $10 is enticing enough

    • try2bhelpful on 21/11/2017 - 15:56

      when they had the code working you could get it for $174 for wifi. I was also hoping for a bit more off for Black Friday sales.

  • shoppingbag on 21/11/2017 - 15:58

    Was keen on this unit until they require u to create online user account with them to uses it full functions ( prior to the software update people didn’t need to sell their soul to uses those function..

    https://consumerist.com/2017/04/12/anova-ticks-off-customers…

    Don’t know about everyone here, but I am not going to support company that want to harvest their user details like this.

    • asa79 on 21/11/2017 - 20:05

      facebook/microsoft/google still sell more of your data

      • shoppingbag on 22/11/2017 - 08:40

        I apply my policy the same way I do to there too, avoid. When unavoidable, used other mean to make their collection almost useless (assuming there is no huge aggregation of data).

  • [Deactivated] on 21/11/2017 - 16:46

    What the advantage of these over say one with a builtin container. Apart from the bluetooth/wifi wankery.

    For those cooking bbq meat, do you just sear the meat on a charcoal grill, vacpak it & then freeze it & then chuck the vacpak in the machine To cook?

    • hepc on 21/11/2017 - 17:53
      +2

      The advantage is that you can use whatever vessel size you want, and because it's just the unit with no container it can fit in a drawer or counter much easier than a bulky one. It's about the size of a stick blender.

      Regardless of whether your meat is fresh or frozen, you put it in a bag and then circulate up to temp, then take it out, pat dry with paper towel and finish on pan/BBQ/blowtorch etc.

      You wouldn't sear then freeze then retherm because there would likely be no crust on the meat. You generally want to sear/grill after you're done circulating.

      The main advantage is if you're doing large quantities of things that are sensitive to small temp changes. For example, I was catering for a bucks party, so to do steaks, I got my butcher to vac seal 12 of them individually, then when I was down at the beach house, sous vide them all at once to medium rare, go drink beers in the meantime. When it came time for food, took all the steaks out, got a cast iron skillet up really hot, seared and basted with garlic/thyme/butter, about 30 seconds each side. Took about 10 mins to cook all the steaks perfectly with almost no chance of screwing up. The other application I really like is doing things like chicken breast which can notoriously be overcooked but is dangerous if too low temp when cooked traditionally. You can have incredibly juicy chicken with no risk of getting sick.

      • [Deactivated] on 21/11/2017 - 17:59

        Thank you so much for your detailed answer, its greatly appreciated. Yes I was wondering about the steaks.

        So do you bag chicken + marinade then cook up? I like to bbq tandoori chicken pieces (just paste & sour cream) but this sounds like a good way to knock up a big batch, freeze, sous vide, then char on bbq.

        • hepc on 21/11/2017 - 22:34
          +1

          Not sure how tandoori chicken would go, seems like someone wanted to know the same thing as you https://www.reddit.com/r/sousvide/comments/4b7tyw/tandoori_i…

          In terms of marinades in general the thing is not to have too much excess liquid because it doesn't evaporate inside the bag the same way it would in an oven or pan.

          For sous vide in general http://www.seriouseats.com/2016/01/first-thing-to-cook-with-…

          I think the main thing to remember is that sous vide is a technique and a tool in the toolbox - not appropriate for all applications. Amazing for chicken breast, fish, and you can do a lot of eggs at once too (i've done like 40 at a time for a brunch), you can do an amazing creme brulee in mason jars too. But for example, if you're doing low temp short ribs sous vide, the collagen and fat will soften but won't melt out the same way it would in a smoker or a braise. Not better or worse, just different. Also you can't do pan sauces like you could with traditional techniques. Sous vide is really popular right now because it has only become affordable for consumers in the last 5 years so everyone is loving it. But again it's just one piece of equipment.

  • MeesusEff on 21/11/2017 - 21:08

    What would be the best way to clean the inside (I tried to take it apart but couldn't) as my bags have been leaking in the tub so it's been whooshing around in oil and meat juice :(

    • mrderrickc on 23/11/2017 - 13:59
      +2

      You take the plastic part off at the bottom which directs the water flow, from there the metal casing twists off. Once that is off the propeller shaft and heating element is exposed for cleaning.

  • TimeOrMoney on 21/11/2017 - 22:16

    Good timing, grab a Target Vacuum Sealing Machine to go with it.

  • bargdebarg on 24/11/2017 - 07:42

    I love my anavoa. I got a second due to a fault and the faulty one magically came good. All ifrat gen. Being able to set and forget certain cuts of meat is great. Mind you I wouldn't do it without my food saver. Also sous vide cream brulee is awesome - you do it in Mason jars.

  • try2bhelpful on 24/11/2017 - 21:54

    I finally pulled the trigger on this one. Do people have recommendations on good bags to use? The Silicon ones from Anova are $29 but the postage is $10.

    • dpjohn02 on 25/11/2017 - 22:08

      People on other forums share that the reusable bags are difficult to clean. Using sandwich bags are easy and work for individual steaks, cheesecakes, chicken, etc. Been using one for about 18 months with ziploc type bags without problems.

  • qwijibo on 25/11/2017 - 22:01

    Its showing up as $169 delivered for the bluetooth + wifi variant now. Trigger pulled.

  • wanj on 01/01/2018 - 19:34

    Anova Precision Cooker 2nd Generation
    - Bluetooth version is $189
    - Bluetooth + WiFi version is $249

    not $149 / $169 anymore

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