Perfect timing as I was looking to buy one of these to make 63 eggs. Looks like they're reducing/clearing stock for newer model. First post, be gentle = )
Anova Precision Cooker Sous Vide Machine Bluetooth $129, Bluetooth/Wi-Fi $159 Delivered @ Anova Culinary
520
LAa44 on 11/07/2018 - 13:07 au.anovaculinary.com (2130 clicks)
Last edited 18/07/2018 - 11:47 by 2 other users
Last edited 18/07/2018 - 11:47 by 2 other users
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I was thinking, kinky hen
But how does it do it?
63°C eggs (alt+0176 on numpad in case you neeed it)
how long does the eggs need to be in the water to reach 63 degrees?
depends how you like it… 63 for 45 and you get a jelly-like consistency. I particularly love it.
https://anovaculinary.com/quick-guide-to-cooking-sous-vide-e…
What's the difference between alt+0176 and alt+248? Just in case some find 248 easier, like myself.
I sold mine for $50 as it was useless for me
Thanks for letting us know
What’s wrong with feedback that might help others judge value/quality?
Not someone merely saying Do Not Want.
Because there's no reason given why it was useless. If it didnt keep temp, directions didnt work, the wifi/blutooth didnt work, it kept falling out of the pot or something, thats useful information. If its just that they didnt use it much doesn't make it a bad device.
Plenty of people have a tonne of kitchen gadgets they don't use, but others may use them all the time.
I like stories….
you realised it wasn't for internal use?
Too big?
Got this for hubby's birthday last year and he loves it. This post reminded me to check how much I paid for it, and now I can claim price protection. Thanks OP!!!
Price protection after a year? Which bank?
Coles Mastercard, but that was prior to the Citibank takeover
Same here!
Yep, but PP is 6 months only.
Birthday gift for her ;)
Got mine for $250 2 years ago. Love it. Might pick up the Nano when it arrives.
Would this work if you used this in a tub. Fill tub with cold water start the precision cooker, hop in and the water never goes cold.
The Anova Precision Cooker can accommodate up to 5 gallons of water, which is equivalent to 20 quarts or 18.927 liters. Whatever size container you choose, this is the maximum amount of water that will be supported without proper insulation.
According to BS6700 a standard 1700mm x 700mm bath uses approximately 100 litres of water at 40'C.
So yes, but only if you got 6 of them.
back to the drawing board
Don’t be too worried 5 gallons is for 99 degree water. I’m sure it can handle like 40 degrees no problem. Don’t want to be bathing in water much hotter than that.
at 900W ea that would be 5.4KW. Plus not a bright idea to sitting in the tub with a potential 240 VAC live :)
Wouldn't work…it'd pop the circuit breaker on 3rd one!!!
You want your eggs 63deg?
Was as cheap as $143 delivered for the wifi model over easter (that's paid for mine)
Bought one late May or early June after Oz posting. Went with the Bluetooth model for $109 delivered.
Absolutely love it for cooking a great range of meats and of course, eggs. Superb addition to the kitchen.Can't rave enough about how good these are. Smoked brisket cooked for 32 hours followed 3 hours in the Weber was one of the best things I've ever cooked let alone eaten.
How did you smoke it?
used liquid smoke I guess!
Soaked chips directly on coals. Coals on 1/4 of the weber with water bath under meat. Temp wasn't very stable because I had to open it to replace the chips every half hour, but it still ended up amazing.
If you want to take it to the next level, a Kamado will change your life. I regularly start something in the Anova and finish it in the Kamado. Rock solid temperature for hours on end, and amazing smoky flavour from as little as 15 minutes exposure. Costco have a big one for under $900, I got mine for $400, practically new, from Gumtree.
What water temperature did you do the brisket at? I struggle to get amazing brisket out of sous vide. Duck Maryland and pork ribs are my go to dishes.
68 degrees.
SO what vessel do people use to cook in with these? a saucepan?
Can do but water will evaporate particularly for longer cooks.
Some ppl use eskys (checkout YouTube)Yeah - I use a cooler/eskie - just a cheap cooler from Woolies. It was easy to cut a hole in the lid and I use it closed so little water or heat escapes.
I do tend to heat the water in a saucepan on the gas range first and then pour it into the cooler. It takes only a few minutes for the temperature to stabilise and away I go.
The most important tip for people doing steaks/sausages etc is to make sure you dry the meat on a paper towel before searing, otherwise it stews when you put it in the frying pan or barbie. Also make sure your frying pan is very hot - just starting to smoke and keep flipping the steak over so it doesn't burn. About 30 seconds in total and start drooling!
If you are cooking for quite a few people and some want well-done, just keep it on the pan for another 30-60 seconds. The beauty is you can start cooking an hour before people get there, but everyone still gets served what they want at the same time. Makes clean-up easier too. (Jeeeze - I'm sounding like the marketing department.)
Sausages come out really well with this.
Last time I used for a long cook I just topped up with warm water ever 10 hours or so - temp only dropped a degree or so.
I've heard wrapping in alfoil can be good to stop it steaming away.
Edit
You could do it in a slow cooker/crock pot or even just a large stainless saucepan. I currently have beef cheeks cooking for 72 hours at 55°C in an 8L pot. seems to lose about 1L of water every 12 hours or so. I just top it up each morning and night to ensure there is enough to keep everything submerged.
I cover the top with cling film. If you want you can also use an old Esky and save a few cents on electricity for really long cooks.
I use a polycarbonate container, or a Cambro as the Americans call it, which is the common recommendation. They don't sell them in stores, had to go to a restaurant supply company. I also have a bag of ping pong balls that I cover the surface with to prevent evaporation and conserve energy on cooks longer than a few hours.
https://www.nisbets.com.au/vogue-clear-polycarbonate-half-si…
I use a large stainless stockpot and cover the pot with cling wrap to prevent evaporation and reduce the escaping heat. I like a circular vessel as it seems to circulate the water better ensuring an even temperature.
The danger of using cling wrap is that it directs all the steam around the electronics of the device. A few people have reported their unit dying after using cling wrap/lids with holes cut in them. Hence why people use the ping pong balls, because it spreads the steam across the whole surface.
I use one of these with a gap cut out in the lid for the unit. Ran it for 72h for short ribs and no obvious water level change, mostly condenses on the lid and drips back in.
Yeah, i use something similar, a $4 13 litre tub from bunnings, with a hole cut in the lid. Same experience as above, no loss in water even on very long cooks. It would take a very long time for the cost of an esky to be recovered in the power savings compared to a cheap tub, and these are just less bulky for storage etc.
I've got a polycarbonate container, with a lid, I bought from a cookstore place then used a key saw to create the hole big enough for the Anova. I then wrap this in an old scarf I had and cover it with a couple of towels. Keeps the heat in and you don't lose any water.
I used an ice bucket before. It’s got insulated walls so helps retain heat.
For small things I use a big pot with a teatowel at the bottom. Then wrap another teatowel around a smaller pot and put that in the big pot. Then put the water and anova in the smaller pot. Then put another teatowel over the top to trap in heat.
These are on perpetual sale or at least have been on sale at various discounts for the last 6 months. The new version is the nano which is at a lower price point so it's not because of that.
Make sure to get the wifi option. The bluetooth is super finnicky, you have to have your phone like 30cm from the device IME. The wifi option's heater is also slightly more powerful (900 watts as opposed to 800).
To be fair, since the last sale that finished about a month ago, it's been listed at the full price (my sous vide machine died and I've been waiting for the next sale to replace it). You are correct in that it frequently gets discounted to this level, though.
The nano also isn't available in 240V yet (hasn't even been announced, from memory).
I never use the WiFi on mine and I've even firewalled it off. I never use Bluetooth either. The controls on the device are perfectly fine for my uses.
Using ziplock BPA free bags from ColesWorth, but I've had a few bags tear, so now double bag them just in case. I know others use vac seal bags. Any other options? I know there's a $29 reusable silicone? bag, seems small and expensive though.
But yes, I too love my Anova.
If your can find one near you, I got this https://www.target.com.au/p/target-vacuum-sealing-machine-ta…. Came with two rolls and I just buy the rolls from AliExpress when I run low. If what I'm placing in the bag is wet, I have to seal twice but worth it in price for me. I used the Ikea baggies before and they were terrible.
Costco sell the Ziploc bags, which people have tested to 90C plus temperartures without fail. I also have a stasher bag which you can buy from either Anova or Howards Storage. The Stasher is reusable silicon but it is not possible to get out all the air trapped in the bag when cooking. It seems to work fine for me but I hate the plastic wastage associated with vacuum sealing once only bags.
is there an equivalent Chinese model out there?
Inb4 "this basically cooks like a microwave"
Back in my days, ANOVA meant "Analysis of variance"
how long does it take to boil a 3 minute egg?
4 minutes
Any info of the new model? Are you referring to the nano?
Loving mine. Strongly recommend to get the wifi version. Much easier if you need to keep an eye on the pot from upstairs or have to quickly run outside
Thanks OP, got one. Too bad the Nano is sold out.
Hopefully my egg cooking skill would be perfect with this. Level Up!
I use Xiaomi kettle. :)
75C for 13 minutes is my goto.
How is this better than a saucepan?
Greater verticality.
Got this in the last deal. Greatest steak of my life, if you follow instructions.
Don't foget the new stand that you can use with this.
https://au.anovaculinary.com/products/anova-precision-cooker…
AUD $38 - LOL
Seriously, this is like getting a display stand for your vibrator. I put mine in a cotton bag, to stop it getting knocked, and then store it in a kitchen cupboard with my magimix blades, etc. Who has the excess bench space? LOL indeed.
Erm… Im just LOL'ing at the price. :P
If $5-10, I "might" buy it, not at $38.
PS: gonna go Daiso tomorrow to see what I can use with, for $2.80. :D
I can’t tell if you are joshing with me. I leave out appliances I use a lot and are a pain to move around; the Anova is easy to store and I try to have an uncluttered work area, best of luck for your search though.
Back but Bluetooth is 169
Why so many eggs? Jokes aside, I prefer 62.5 degree C egg.