This was posted 9 months 16 days ago, and might be an out-dated deal.

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Anova Culinary Sous Vide Precision Cooker $322.40 Delivered @ Amazon AU

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Anova Culinary Sous Vide Precision Cooker $322.40 Delivered @ Amazon AUAffiliate
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Karl Pilkington on 23/01/2024 - 18:18 amazon.com.au (225 clicks)
Last edited 23/01/2024 - 19:27 by 2 other users
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Alright,

Got this Anova Culinary Sous Vide Precision Cooker – because apparently, regular cooking just isn't cutting it anymore. Never over or undercook your food again – as if my kitchen needed a babysitter. The Anova Precision Cooker circulates water at the exact temperature required – it's not a pool party; it's dinner. I just want my food cooked, not hosting a water ballet.

Use the Anova App to access thousands of free recipes and monitor your cook from anywhere via your smartphone – since when did my phone become a sous chef? I just want to eat, not manage a cooking show.

Sous vide cooking guarantees perfect doneness, chicken, fish, vegetables, eggs, beef, lamb, pork, and more – it's not a grocery list; it's a menu. I just want to eat, not plan a gourmet banquet..

Attaches to any stock pot with a fully adjustable clamp, water-resistant for kitchen accidents – because apparently, my kitchen needs a lifeguard now. I just want to cook, not participate in a culinary obstacle course.

So yeah, if you want your cooking to sound like a high-tech mission with water ballets and WiFi connections, this Anova thing might be your kitchen's new maestro. As for me, I just want to cook, not operate a cooking space station.

EDIT: Cheaper here. Rubbish, this post.

Price History at C CamelCamelCamel.
Electrical & Electronics Anova Culinary Sous Vide

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closed Comments

  • SBOB on 23/01/2024 - 18:25
    +6

    This doesn't seem like a 'bargain' price based on previous deals on the same thing?

    Its if the same model as this, $100 cheaper at Costco now not on sale?
    https://www.costco.com.au/Appliances/Kitchen-Appliances/Stea…

    • ozbs25 on 23/01/2024 - 18:27

      It is the same model.

      • SBOB on 23/01/2024 - 18:28
        +1

        So more a story than a bargain post :)

        • ozbs25 on 23/01/2024 - 18:29
          +6

          I might be in the vast minority with this view but, I gotta say the first couple were "cute". Now when I see, Alright… I just stop reading.

          • Karl Pilkington on 23/01/2024 - 18:31

            @ozbs25: Not everybody's cup of tea.

            • ozbs25 on 23/01/2024 - 18:36
              +2

              @Karl Pilkington: If it's something you enjoy doing then keep pumping them out. There do seem to be quite a few people that enjoy reading them. The feedback does seem quite positive. I just gotta say I'm really not keen and really appreciate the heads up. I am quite a weird person though so it's very possible it's just me.

            • SBOB on 23/01/2024 - 18:44

              @Karl Pilkington: They work better when combined with an actual deal :)

              Just like having a head like a f***ing orange ;)

  • ozlurker on 23/01/2024 - 18:27
    +1

    Most people would be fine with the nano at $150, why do you need bloody wifi? It's sousvide for god's sake, just set it and leave it.
    And if you really do need it (I still don't know why), get last gen model for $190.

    • wintermadness on 23/01/2024 - 18:32
      +1

      Mine's always plugged in & in the water bath. I'll often turn it on remotely to get up to temp so when I get home I can throw something in.

      Maybe not absolutely necessary, but it's handy.

      • ozlurker on 23/01/2024 - 18:34

        Fair enough, I thought most people wouldn't have the space to do so

      • Matt P on 23/01/2024 - 22:03

        Have to ask… how do you go with the water going stagnant?

    • mickeyjuiceman on 23/01/2024 - 18:44
      +4

      Most people would be perfectly happy with the Inkbird, which is under $100 on regular sale.

      • OhtheHughmanity on 23/01/2024 - 20:42

        my inkbird just melted its own peg. snapped off in 84degree water (short rib). electronics are are ok but cheaping out on the plastic was a bad move in my books

        • mickeyjuiceman on 23/01/2024 - 21:08

          Both of mine have been fine for years. Never had it anywhere near 84C, though

        • AaronR on 23/01/2024 - 22:33
          +1

          84 seems extremely high. How do they turn out?

          • OhtheHughmanity on 24/01/2024 - 00:04

            @AaronR: perfect Birria. its the only thing i cook at such i high temp as the shortrib needs to full render its fat and fall apart like pulled pork. it also allows the marrow in the rib to combine with the consome. In this case I didn't just make birria tacos like usual though, I cooked rice in the consome then made arancini balls with the shortrib and cheese in the centre. they went alright but not as good as I'd hoped for the effort. next time back to tacos and/or paella.

            most things I sous vide at 55-57degrees but these things are useful for more than that.

          • Noppy on 24/01/2024 - 09:17

            @AaronR: I cook carrots at 84c and potatoes a little higher.

            • pket on 24/01/2024 - 13:12

              @Noppy: I use the hotplate for that high, carrots, potatoes etc don't need a long sous vide to cook and tenderise.

  • bemybubble on 23/01/2024 - 18:52

    Never understood the importance of one of these. Is it really that much better in terms of culinary experience?

    From what I can tell steak is the only real benefit but I’m open minded and listening if anyone wants to correct/add to what I’m saying.

    • linkindan on 23/01/2024 - 19:00
      +2

      Once you cook chicken at 60°C for 4 hours, you’ll never want to eat chicken any other way

      Except maybe as nuggets

      • AdosHouse on 23/01/2024 - 23:32
        +3

        Try salmon, delicious.

    • OhtheHughmanity on 23/01/2024 - 20:46
      +2

      I now can't eat steak at restaurants because its always so disappointing compared to sous viding at home. Reverse searing can work as good and perhaps even better but doing it right without drying it out is much more challenging.

      Also slow cooked things can just be left going for 24-48hrs safely so i can just set up a birria and go to work but in a BBQ thats heaps more risky

    • ozlurker on 23/01/2024 - 23:31

      I actually think you don't get the maximum benefit from steaks since they're pretty easy to cook on a pan.
      Where sous vide shines is on tough cuts that benefit from low and slow. Turns cheap cuts into premium cuts.

      • OhtheHughmanity on 24/01/2024 - 00:07

        you don't notice a massive quality difference though?

        • ozlurker on 24/01/2024 - 01:26

          Not that much for steak, I like my steak with a bit more bit so actually prefer pan searing. Will only sousvide if I'm doing multiple steaks or a really thick one.

          • try2bhelpful on 24/01/2024 - 07:03
            +1

            @ozlurker: With Sous Vide you cook them to suitable doneness then pat dry and pan sear them to finish. It allows you to get an even “doneness” through the steak with the pan seared texture on the outside.

            We do our Sous Vide in our InstantPot then finish it on a cast iron griddle. We have an Anova but the InstantPot takes less pfaffing around. I’ve tried it with both and the difference isn’t big enough to go to the extra effort for just two of us.

            • rokufan on 25/01/2024 - 01:58

              @try2bhelpful: Do you use your griddle on a stovetop or BBQ?

              • try2bhelpful on 25/01/2024 - 07:07

                @rokufan: Stove top, it wouldn’t be worth firing up a barbie for one steak. If you have a barbecue it might be better because of the heat. You need to get the juices off the outside so they sear rather than stew. There are websites that give instructions.

                By setting various temperatures, and times, you can vary the doneness and the texture of the meat. The article I read said the longer you cook the softer the meat so you might want to back off a tad.

                The fact our InstantPot could Sous Vide meant we could do a steak without having to pfaff around with our Anova.

                Might be worth a try. If you don’t like it you can go back to the original method.

  • try2bhelpful on 23/01/2024 - 19:21

    I realise it was a year ago but Costco had this set for $199.97 last year.

    https://www.ozbargain.com.au/node/753222

  • Manny Calavera on 23/01/2024 - 19:50

    What's this do that an $80 inkbird doesn't?

    • bargainhuntr on 23/01/2024 - 20:19
      +1

      cost $322 ?, Duh.

      • Manny Calavera on 23/01/2024 - 20:39
        +1

        You mean $322.40? Whatever you're using isn't very precise.

    • OhtheHughmanity on 23/01/2024 - 20:48
      +2

      having had both (the much older anova). Inkbird is much more flimsy and melted its own plastic peg after 14months

      • Noppy on 24/01/2024 - 09:20
        +1

        I'm on my 2nd Avona in 6-7 years. The motor went on the first one 4 years in got loud, and then didn't circulate water anymore.

  • Enoch29 on 24/01/2024 - 21:28

    There is an older version at $190.99 on their website.
    https://anovaculinary.com/products/anova-precision-cooker

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