Historical low for the BT/Wifi model. Doesn't seem to be targeted, no coupon code needed.
The Anova Precision Cooker is the world’s top-selling sous vide machine. It’s amazingly easy to set up with outstanding results. If you have a pot, a ziplock bag, and a pan, you’ll cook the best food of your life.
Only difference upon a quick glance is the Anova is 900w.
That's a knock-off product. It won't have aussie plug, no warranty and it doesn't mention any BT or Wifi support. Probably a set and forget kind, with no remote controls.
Looks like an exact replica. Impressive and a bit of a worry. These things go into water so I'd be concerned as to how safe it is (you generally handle the bags in the water) and what safety standards it would be built to, to protect you from shock.
This is also a precision cooker, not sure how accurate a cheap knockoff will be!
:/ Here i thought it was just a motor, a thermometer and a heating element.
The cheaper knock off does have a fuse, the same type they use in dish washers so it should be okay. If it shorts, it'll just blow the fuse.
I'm pretty sure the cheaper one will do the job, but the official one is piece of mind if you have the cash.
Segway vs Hoverboard dejavu?
identical in appearance
Anyone have any luck with delayed cooking ie. cooking 2 hours before you get home from work?
I've never tried, but wouldn't that mean leaving the food out at room temperature in the water bath until it's time to start pre-heating / heating?
Ice bath…
Ice bath, the new app has got ice bath push notifications, monitoring the water/ice temp and notifying you if the temp reaches 4 degrees
@GregFiona: So it does! Very interesting, I probably won't ever use it, but interesting for others nonetheless.
@GregFiona: This is pretty neat. seems like a lot of experimenting is required. also temp factors ha
Sounds like a lot of work. You would have to set up an ice bath in an esky in most cases and hope everything works. depends what you want to cook.
if you want a steak or meat you don't want to cook it for more then 3-4 hours but you can pre sous-vide the steak and put it in the fridge then sear it to order that way the steak is cold so you get more sear time and a crisper outside and a more even inside.
if you want a lamb leg, brisket or something you can cook days you don't need to delay it at all.
Flank steak is great at 7 hours.
Genuinely curious, why don't you want to cook meat more than 4 hours?
Lean steaks and chicken breast go an unpleasant mushy texture after that time, it's still safe to eat but quality suffers.
I don’t sous vide steak for longer than an hour otherwise structure changes.
You mean Ice Baths, You need the WiFi version to do that
I have done this with sous vide chicken for dinner. It takes 2 hours at 73 degrees to cook. My vacuum sealed chicken is frozen and placed in the water bath with the anova when I leave for work. I also have an internet enabled security camera looking at it just in case.
You can't set a start time, however with the Wifi model you can start the cooking remotely, which is what I do. The anova app will tell you at all times what the temperature of the water is even when it's not cooking (so long as it's plugged in). When I get home I take out the chicken and use a butane blowtorch to sear and brown the skin. Super yummy for a midweek dinner.
Now we need some esky deal.
For full reviews check out this vid that does a product comparison:
https://www.youtube.com/watch?v=o0kYt3GFFuo
Thanks for the post, been waiting for a price drop
Nice, thank you.
The Aldi's around here still have stock of the vacuum sealer and bag rolls.
heating food like a microwave
What? This works nothing like that.
This heats to an exact temperature and no more. Microwaves just keep heating more and more for the set time.
@StoneSin: Okay so microwaves can heat unevenly which leads to odd stuff like having a burning hot meat pie with frozen meat inside it, sous vide (which is basically sealed underwater cooking) cooks food supposedly evenly at a constant temperature, this works well with meats(steaks) but takes longer than normal cooking but you keep the moisture in and you will have to sear it for a minute or two for that nice crispiness.
So an analogy of you can a cook a roast with a blowtorch but it is better to use an oven would work here
Your analogy shows you have no idea whatsoever of sous vide cooking…
Incorrect. You not understanding my analogy is where you pulled that from. I can't help you there.
Well in that case cooking on a stove is also like cooking in a microwave. They both uses heat to cook food until it's done!
Microwave and other methods of cooking cooks the food at a much greater temperature than the target. Sous vide cooking generally cooks the food at the target temperature. Then again you just sound like a poor troll so I'll leave it at that.
Well in that case cooking on a stove is also like cooking in a microwave.
Yes. If you use the stove to heat it in a plastic bag inside some water.
Microwave and other methods of cooking cooks the food at a much greater temperature than the target.
Yes. I know what slow cooking is.
Then again you just sound like a poor troll so I'll leave it at that.
Please do. The "you're just a troll" is a great way for me to tell you have no idea what you're talking about and instead hope to get upset and cry louder than the other side to get your way. Common trick on the internet these days. Too bad I don't troll and it's obvious to the point of sadness.
@StoneSin: Please stop…
Sous-vide, or "under vacuum" is a method under which you immerse the food to be cooked in a vacuum sealed bag into a container of water heated to a specific temperature. Through the practical application of the law: conservation of energy; the item placed in the pool will eventually reach equilibrium with the bath of water, a temperature it cannot possibly exceed (unless the system is faulty, or other significant factors are at play).
Yes. If you use the stove to heat it in a plastic bag inside some water.
This would work if, a. you placed whatever you're cooking inside a vacuum sealed bag (or close), and b. you sat there with a thermometer and regulated the temperature to be exactly the target temperature whilst stirring the water for 1 to 2 hours.
When you cook in a microwave, you basically apply energy (through microwaves) to the water/liquid present in the food you are cooking, as time passes this heat can rapidly increase without limits to temperatures that are far beyond the appropriate cooking level for whatever you're heating. Whilst microwaves are inherently useless at cooking food due to their dependence on the even distribution of liquids in your food (making it easy to undercook meat in certain places for example), they are reasonably practical for reheating food, or cooking purpose made food designed for cooking in a microwave only.
Yes, I'm not sure why so many people are posting definitions of what something is. I understand everything that needs to be understood about this, hence the comment.
This would work if, a. you placed whatever you're cooking inside a vacuum sealed bag (or close), and b. you sat there with a thermometer and regulated the temperature to be exactly the target temperature whilst stirring the water for 1 to 2 hours.
No, that is not required.
No, that is not required
Intrigued, care to explain? Will potentially saved $159 for me, haven't pulled the trigger yet
Yeah…Except this is nothing like heating food like a microwave?
Microwaves use electromagnetic radiation… so the food heats by absorbing the energy from the microwaves. This couldn't be more different.
@ren7: Yes.
This couldn't be more different.
So state something about why it is different?
Heat is energy. Heat from water and heat from radiation are both heat. If you were to electrocute the food slowly it'd still be heat.
It really isn't rocket science. Heat is heat.
Are you (profanity) dense? By your account, cooking food over an open flame is the same as cooking it in a microwave. Why the (profanity) do we even bother? Let's just throw everything in a microwave.
@Munki: No, cooking food over a flame isn't the same as cooking in a microwave.
And you asked if I was dense? Lol wtf.
Why the (profanity) do we even bother? Let's just throw everything in a microwave.
??? You can.
Not sure If you’re just trolling now. You’ve stated that ‘heat is heat’, and that sous vide and microwaving are the same because they’re both cooking from heat. So in saying this you’re accepting that cooking over a flame (heat) is the exact same thing. Please explain how cooking with ‘just’ heat, is different to not ‘just’ heat and how a flame/grill/any other method of cooking, isn’t ‘just’ heat.
@Daneveritt: Yes, heat is heat.
If you think
cooking over a flame (heat) is the exact same thing [as a microwave]
Then you are a lost cause.
Heat is heat doesn't suddenly remove the notion of dryness, burning, charring, etc. You don't boil steak and say "Oh I just grilled it in some water"… unless you actually do, then you are on another level of mental problems.
Please explain how cooking with ‘just’ heat, is different to not ‘just’ heat and how a flame/grill/any other method of cooking, isn’t ‘just’ heat.
You don't know the difference between grilling, boiling, frying? You can look those up, I don't have time to tell you the fundamentals of cooking.
Fire ain't heat, yo. This guy's clearly retarded.
Not retarded, but it's okay if you don't understand. Clearly not understanding and getting upset is a much better look for you. Even mentally retarded people understand what fire is.
Yeah, I’m just going to assume you’re trolling and move on with my day. Partially quoting what I wrote about what you’ve implied, as if it’s my opinion says enough to me about how far I’m going to get with commenting to you. Have a good one!
@Daneveritt: I don't troll. Feel free to leave and let us both save time. You clearly aren't going to learn any time soon here.
Heat is heat
In terms of bulk energy, yes.. yes it is, but we're talking about heat transfer method, and rate of heat transfer. Otherwise by your logic, a steak cooked by a microwave is just the same as a steak cooked by a grenade blowing up.
Different types of heat transfer with examples:
Radiation (through material) - Microwave
Convection (through air) - Oven
Conduction (physical contact) - Contact through liquid (boiling/deep-frying), or pan-frying (you only get one contact side)
The heat travels through materials at different rates, this complexity is magnified with different layers of your meat (if any).
The method of heat transfer affects the final result.
Cooking meat via pan-frying or sous vide, or finishing in an oven isn't like simmering or boiling the crap out of your dish because the final product of that is just a pot of liquid.
Sous Vide/Fancy pants name for waterbath in a bag just allows one to cook steak/meats at a constant temperature of whatever liquid on the outside of the bag. In a way it technically is conduction with the surface that is "cooking"
Yes you're right that there are water jets (I wouldn't call them "Jets"), it just ensures the surrounding liquid is well-mixed so the temperature is constant (relatively anyway).
The advantage of sous-vide is also any liquids lost by your meat is still contained within the bag, where as other cooking methods such as pan-frying/oven/microwave (Gordon Ramsay would kill you if you're a microwave chef), there are large surface areas for moisture to escape.
Otherwise by your logic, a steak cooked by a microwave is just the same as a steak cooked by a grenade blowing up.
No, that's not my logic. Since you failed that, the rest of your comment is not worth my time.
Alright Masterchef. Enjoy your microwave.
??? Did you not read my posts at all? I made a great decision not to read yours then.
@StoneSin:
Of course I read them before I responded, unlike you.
I read that you can't cook :)
Heat is energy. Heat from water and heat from radiation are both heat. If you were to electrocute the food slowly it'd still be heat.
The difference is not just distribution, it's method and rate of heat transfer.
Please read them and then use them as a direction to reply towards. Because right now you're commenting on things that are the direct opposite of what I said.
I read that you can't cook :)
Still direct opposite, that's a shame.
The difference is not just distribution, it's method and rate of heat transfer.
Yes.
@smartazz104: Laughing about it is better than not understanding and getting upset, so that's nice to know.
I think the bit you're missing is the environment that the food is heated in. This method involves submerging food, in a vacuum sealed environment, with even and precisely controlled heat being conducted from all angles into the food.
Your microwave involves uneven heat, in what's pretty much an open environment in comparison - putting glad wrap over a plate is nothing like a cryovac bag.
Sous Vide has been a cooking method in culinary professions for a LONG time, there's a reason why it's good. It keeps all the flavour and nutrients locked into the food and prevents overcooking, as the food can never reach an internal temperature that's not hotter than the water.
Hopefully this explanation makes sense to you.
No, I'm not missing anything.
This doesn't involve any new environments.
Your microwave involves uneven heat
Yes. So does this machine. Hence the water jets.
It keeps all the flavour and nutrients locked into the food and prevents overcooking
Yes. So does a box of meat in a microwave on a low setting. I don't like heating my food to cook it. That was made well aware in the first post.
Hopefully this explanation makes sense to you.
Yes. It just goes to explain why I don't use this method of cooking.
Yes. So does this machine. Hence the water jets.
The water jets help create the even heat. Water is much more easier to control and keep even than open air and radiation.
Yes. So does a box of meat in a microwave on a low setting.
There's no way you'll get the same result. Do you happen to have a microwave that sets the oven to a consistent, uninterrupted 75 degrees Celsius?
A box with meat in it does not retain nearly as much flavour, as a flexible bag with the air extracted.
I don't like heating my food to cook it
Please elaborate on how one would cook food without the application of heat?
The water jets help create the even heat.
So does rotation in a microwave. This doesn't solve the problem.
There's no way you'll get the same result.
Nope, there is 100% a way to get the same result, just don't use a sub-par microwave and use it right.
A box with meat on it does not retain nearly as much flavour, as a flexible bag with the air extracted.
This is a joke right?
Please elaborate on how one would cook food without the application of heat?
Please read the sentence correctly, no one mentioned that.
Please elaborate on how one would cook food without the application of heat?
Putting it in a nuclear power plant, duh
@cwongtech: I still think nuclear fission generates heat, though.
Haha, man, this is the worst trolling I've seen in a while. Doesn't even try to come up with anything value adding, just says you're wrong.
@StoneSin: Enjoy your non-heated, microwaved meals, mate.
You seem not to have read any of my posts in this thread. That's a shame. I guess post-now, read later is a method you enjoy.
*Was a kickstarter, nearly 4 years ago. It's been a full retail product for a long time now. Great product, build quality and at this price it's a steal.
Something doesn't stop being a kickstarter product at any period of time. But I'm glad the end users are happy with the product, that is a rare thing on Kickstarter.
You're right - I meant that it hit its targets, became a "real" product and has been successful since. I've had one for many years.
Alot of products start out that way
Not really.
So your saying because they were a small business making a start, that is a bad thing?
A large number of kickstarter products end up being failures with the exception of a few popular hits, e.g the Pebble Watch, Pebble Time, Fidget Cube, Anova cooker, Exploding Kittens card game and A Hat in Time video game ended up being commercial successes.
FWIW, OG Kickstarter products may have hardware differences to the 'commercial' mass produced version. This Anova would have been tweaked and had firmware patches since the OG release.
I had this in my cart as I was looking at it last week.
At the time I was offered (via a popup) a $30 discount to sign up to their newsletter.
This is the code I received - note it may be one time use only, it worked for me.
ANOVALOVE-YKQH87QKP6916
Just bought this now for $129.
Winning!
Works for me, thanks.
Sha-wing!
Doesn't work for me, but thanks for sharing that.
Bugger - doesnt work for me either, but you got a good score :)
Sorry, the code didn't work for me but still a good price anyway 😊
From the research I've done, the only problem they've ever had with these is from condensation from the water bath impacting the electronics. It's very uncommon but for the sake of others I figured it's worth mentioning.
I'm buying one now.
Yep, I've claimed a couple on warranty because of this. I always cover the container with glad wrap or foil now, keeps more heat in and stops vapour getting sucked into the machine.
Tried a steak that's been grilled after using one these to prep it. Highly unimpressed. Was certainly no better than one of the bbq.
The idea of farting around for hours to prep a steak / burger to only end up throwing it in the oven or on the bbq to complete the cook renders this a niche / wanky product for those who have the time. (IMO).
Nothing better than a bbq on the Weber (IMO)
I wasn't too impressed with the steak I did in my Anova compared to the Webber. But chicken breast will blow your mind.
I love cooking steak with my Anova. But I find it works best for thicker steaks where it's move difficult to get an even done-ness throughout the steak. Searing on high heat, basting with butter; delicious!
Yeah I get that.. Thicker cut steaks would be more suited to it.. But sometime you just want to whack a steak on the grill / Weber and be done in < 10 minutes. Can't get home from work and go "Oh, I better boil my steak for 3 hours to get it ready to eat". ;)
To use this product you need to plan your meals in advance.. But ain't no body got time fo that!
but it doesn't take 3 hours… a med rare steak at 2.5cm thick is 1hour… 1.5 hour if frozen.
The beef flavor enhances to a next level. Set and forget while I tender to other sides of the steak lol
tbh with you, I wasn't sold with the product when I buy it, but it was cheap enough last sale…
and Im still using costco ziplock bags instead of vaccum bags…
I do feel bad for creating so much plastic waste for the environment though
Is this different from this at $87?
https://www.zapals.com/110v-240v-800w-sous-vide-immersion-ci…
Was just googling to see what it actually did