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.
Great unit, a little messy to set up WiFi but once its set up you can use Google Home with it
There's also an Alexa skill
Not in Australia yet
? I literally just set this up 5 minutes ago.
@travs: Is your alexa set up for Australia or US tho
Amazon.com.au does not have the Anova skill yet https://www.amazon.com.au/alexa-skills/b/ref=topnav_storetab…
No chicken recipes? I'm out.
I'm looking at the app now and there's 2 chicken guides (Poultry-> Chicken Breast, Chicken Thigh) and I can't see a number count but there's lots of chicken recipes under the Recipes tab, either by searching or filtering for Poultry.
Guess you checked the recipes page thoroughly!?
https://recipes.anovaculinary.com/recipe/chicken-breast
Can't get simpler than chicken breast!
There are chicken presets on the app as beeawwb has said. However, you can manually set times and temperatures on the app or device itself and there are a lot of temperature guides online.
It was a joke about undercooked chicken. It didn't land.
There are chicken recipes however for all the times that I tried the meat just get mushy even I tried not to cook it for a long time
Mmmmmmm, boiled meat! Yummy! And in a plastic bag! Who needs that fancy schmancy French and Italian cooking when you can have boiled meat in a plastic bag?
have you tried this style of cooking?
I've had boiled beef before, yes.
Key word there being 'boiled' - sous vide for beef is typically 50~60 degrees C (rare->medium). If it's boiling, you're doing it wrong.
So no then.
I've been looking up recipes. Two hours for a steak, 1 1/2 hours for salmon, up to 48 or 50 hours for a rib eye. How convenient. Lucky we have the Hungry Jack's vouchers to live on while waiting for this quick and efficient little number to perform. Sheesh! It's as useful as a boil on a boundary rider's backside.
there's no hot ham water with this
FYI if you grab this drop by your local Aldi store. They may have vacuum sealer and bags leftover from last Wednesday. I have placed my order for this deal and just picked them up then
I use the aldi bags/sealer. Happy with them
I learnt about this sort of product only just recently from one of those TV shopping channels of all places. I think that one was the "Souv-easy", something like that. Do restaurants really charge that much for that style of cooking?
THE FUN IS IN THE FINISH
:-P
100% fufu, I'd stick with Anova.
Two things we have done that worked really well with our Anova. One was Corned beef that we did for 10 hours. It was great but it was a big piece so we were eating it in various things for the next 5 day. The other was lemon curd. Used the magimix to create the mixture, poured it into the sterlised bottles and let it cook in the sous vide. The lemon curd was delicious.
A great topic for the forum… Is a Sous Vide Machine worth it?
I bought the Anova about 2 years ago and have only used it about 6 times. I find that using a smoker is better for flavour.
Got it from the last sale, I've been using frequently for
-Steaks (Sirloin cuts 2.5cm and I did a 5cm cut with bone in once)
-chicken breasts (A texture you can never achieve with normal cooking in a good way)
-pork chops (It's okay, maybe my cuts aren't the right cuts)
-lamb chops (Not as amazing as chicken and beef)
Extras I have tried
-Leg of lamb for a christmas Party (Well received feedback)
-Potato Mash (Don't judge me, It's very tasty but impractical
-Hainanese Chicken (Whole Chook)
-Soy Chicken (Whole Chook)
-Chinese Barbeque Pork
-Creme Brulee (Drooling while typing, yes desserts)
I think I will try making cheesecake next.
Download Joules app if you have the anova, it has a more interactive interface which I preferred more.
There are cheaper alternatives but they might be noisier and might not be as precise in maintaining the temp. This price is a steal.
Chefsteps
reference to inspire (might need Google Translate)
Got one a couple of months ago and have done
- Beef Short Ribs
- Blade Steak
- Chicken Thighs
- Pork Spare Ribs
The short ribs are amazing, moreso when marinaded prior to cooking.
Blade steak is a cheapish cut, but tender as when sous vided. Quick sear on the BBQ to finish off.
Chicken thighs were moist and tender, just crisped the skin in a frypan for a finishing touch
Pork spare ribs again were great, it's in the prep to get the extra flavour.
Some people use liquid smoke in their bags to get the flavour in, I haven't tested this yet. I'm drilling an old Esky to fit the Anova into so I can start doing some bigger cuts like brisket and ribs, or a bunch of steaks.
Do you know where I can easily get some liquid smoke?
Please dont use liquid smoke. just build a very cheap smoker. trust me the flavour is worth it.
https://www.youtube.com/watch?v=sC7tZy-ZwIY
both have their place. Smokers aren't always convenient, just as sous vide aren't always convenient either.
I have to make do with smoker boxes in the Weber for now…. works fine for normal roasting, but no low n slow yet :(
Absolutely. The Sous Vide will cook the meat evenly. Then you sear the meat either over coal, flame thrower or BBQ hotplate, smoke etc…. Have a look at the YouTube channel Sous Vide Everything, there is not much you can't do with it 😋
We bought our original ANOVA through them, very happy with it.
I've had mine for a while now and here's my 2c.
This thing is a luxury, you absolutely do not need it. It's not made to cook everything, it's not practical. Yes, you can cook a steak/salmon/eggs/literallyanythingelse the conventional way 10x quicker than sous vide. This is for those weekend nights where you have time to try something new, or indulge a bit. For the things you will use it on, I'd say it's absolutely worth it. You'll never want to eat salmon cooked any other way, or you'll never have to worry about screwing up the doneness of your steak on that weekend in you've been waiting for.
But if you're the kind of person that enjoys food but has a "good enough" mentality to cooking, then you're going to be disappointed.
Thanks OP, we already have the WiFi version and just bought another for our holiday home 😊
Check out some of the amazon reviews post mid 2017, seems like an unfriendly app with wifi issues. Might be a price drop with a fixed up firmware version coming soon?
As an owner of the Wi-fi version already we are extremely happy with the unit and App 😊
Nice. Are you running a 2.4 & 5ghz wifi?
ANOVA running on 2.4 ghZ
FYI. Get a Xiaomi induction cooker, it is beautiful, cheaper and can also do Sous Vide cooking (Yes, the first of its kind!). https://www.lightinthebox.com/xiaomi-mi-home-dcl01cm-inducti…
How does it read the water temp?
It has temperature sensors on the surface of the cooking panel, which indirectly read the water temperature. For Sous Vide, the temperature of the water should be the same as the cooking ware.
I love xiaomi products but I don't think this thing would be much good as a sous vide device. It's missing the ability to circulate the water. The anova has a propeller near the heating element to ensure the water is constantly moving and even in temperature throughout the container its heating.
Maybe you can put a xiaomi USB fan in the water. Just joking, I do not think circulate the water will make any difference since the whole bottom of the cookware was heated rather than one side of the water in a sous vide device. The temperature difference between the bottom layer and surface layer of the water will make the water to circulate by itself and eventually stabilize the temperature and becomes evenly distributed. Also, you could put a lid to keep the temperature, save the energy and reduce the water evaporation. For the Anova Precision Cooker, it will be difficult to put any cover.
does the xiaomi work with any container or it has to be a matching xiaomi one?
@GregFiona: It works with any induction cookware and also they have designed a matched non-stick pan but sold separately.
I don't understand the use of this device, it seems like people just use it to heat water to a specific temperature and put food in plastic bags. What is the advantage.
The food is cooked for longer at a lower temperature so it is crazy tender and tasty apparantly
The advantage is that you get consistent perfect results every time, no risk overcooking your food, the food doesn't dry out, perfect temperature control…
Thanks Moses & GregFiona.
I've won a Chilli cooking comp using mine. A hunk of beef into a bath for 12 hours, smoker for 2 and then pulled and into the chilli.
I don't use it every day, but i don't think i've had something come out of it and been dissapointed
in the bathtub?
My bath is circa 1961 cast iron. The frankencooler is the better option
What kind of beef did you use? I love chili and am keen to give this a try.
I used shin, but most things will turn out great. Also if you're a chilli lover, try making it with slow cooked lamb, black beans and roasted capsicum
Thanks mate. I'll give it a crack. Lamb would definitely give it some extra body. I love capsicum too so different types would mix it up as well.
I wish i have time to cook
Anyone have any thoughts about this over the joule by chefsteps? The last time I looked at reviews I wanted to get the joule.
This review was linked earlier
https://www.youtube.com/watch?v=o0kYt3GFFuo
It's one of the better comparisons I've seen.
Good deal. Love my "food dildo". Tempted to get a second one, but will resist.
yeah, it is quite a big boy isn't it. When I got it delivered I thought it looked like the "anal intruder" from Top Secret.
Anyone else have an ANOVALOVE code they can share please?
Same id love on too !!
Surprised nobody has mentioned 60C eggs yet.
If you email their support and say you are in Australia and saw on Facebook to contact about 30% off you'll get a code.
Try this one, I've just got a WIFI one for $130.
ANOVALOVE-Sv9raLTfy0060
Thanks!! Worked for me
Code not working:(
Just emailed Support wish me luck, Just dont bother using their live chat.. Useless !!!
Hi Andrew,
Thanks for reaching out - happy to help!
The 30% discount is already included in your purchase if you're buying from our AU store (note the Was price with the slash through it). 😄
Please let me know if there's anything else I can help with!
You guys got very lucky then !!!
Will hold out till next time
Received mine today. Off to the shop tomorrow for a hunk of beef to put it to the test.
Hi. I understand that the reason this device is considered to be so good for cooking is because it makes food under constant temperature and the food is sealed so it does not loose any juices. If that's the case what would be its difference with pressure cooker? It too keeps the temperature constant (the electric one) and food is kept in an enclosed container. The only difference I see is in the time and temperature they use. This one goes low and slow but I guess pressure cooker compensates it with pressure so it gets same results but faster. Or do I miss something. Can anyone who has both compare those.
it's cooking in it's own juice and not with water or external liquid. Cooking in liquid draw moisture out of the meat.
Cooking in a plastic bag in low temp keeps the moisture in and also keeping it from overcooking as well as evenly cooked.
Chicken breast cooked with sous vide will come out very tender and juicy (and no other method can achieve that), chicken breast cooked from pressure cooker can achieve fall apart texture but the meat will be very different in terms of texture.
I have both but I prefer sous vide personally. Pressure cooker is good for saucy things for me.
has anyone done one of these set ups yet? https://www.amazon.com/dp/B00PKGBMBA/ref=sspa_dk_detail_6 and is there a cheap way in Australia or can we only get via Amazon us
I mean the whole set up as in pictures, and i think that rack would be too big and wouldnt handle sitting in water
I have been using a pot until now with good results. Last week I ordered a rubbermaid 12lit container from ebay($54 sent from US) and a matching hinged lid from amazon(side cut for Anova), both in transit. I’m also considering buying a neoprene sleeve for the container for better insulation(ice baths etc)
@GregFiona: I was looking at either the container in the amazon or the rubbermaid and https://www.amazon.com/gp/product/B079Y97TN5/ref=ox_sc_act_t… this rack for it
I have an el cheapo no name brand one which works fine. I found water usually used to get into ziplock bags until I got a proper aldi vacuum sealer machine.
This Annova price is very good as the wifi feature sounds cool.
NOTE:
SC Johnson do not recommend using any ZIPLOC® brand Bag in boiling water, or to "boil" in the microwave. ZIPLOC® brand Bags are made from polyethylene plastic with a softening point of approximately 195 degrees Fahrenheit. By pouring near boiling water (water begins to boil at 212 degrees) into the bag, or putting the bag into the water, the plastic could begin to melt.
I haven't used any recipe yet that needs to go higher than 83.9 Celcius(carrots), the water has never near boiled, I should be safe :)
with a softening point of approximately 195 degrees Fahrenheit.
i.e. 90.5 degrees Celcius
just something for users to keep in mind..
Of course. Also keep in mind that all vaccuum sealers seal the bags/rolls by melting (a part of)them.
I agree. But I batch cook steaks sometimes. It is awesome for lamb legs and fried chicken and perfect soft eggs