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I've reached the point where I can justify picking up a second circulator. My Sansaire has been great, but now I need to decide which Anova to get as a second unit. Edit: Leanings towards the Anova One, since it is more comparable to my Sansaire and $99 is a hard price to beat. The Precision is interesting, since it is smaller and has a better clip, but I use a Rubbermaid 12-QT tub, so I don't really need it to fit in every pot and pan. Has the Bluetooth and app functionality of the Precision become more worthwhile? Aniki fucked around with this message at 01:47 on Jun 1, 2015 |
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Jun 1, 2015 01:21
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Soup in a Bag posted:All the "different" foodsaver options made me angry and confused so I got a seal-a-meal for $30. (looks like it's $50 now idk why). It's worked well enough for sous vide and freezing things. Please make soup in a bag in your sous vide and report to us.
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Jun 1, 2015 01:44
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Aniki posted:I've reached the point where I can justify picking up a second circulator. My Sansaire has been great, but now I need to decide which Anova to get as a second unit. Bluetooth is only good for calibration, otherwise I've never used it.
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Jun 1, 2015 02:18
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CrazySalamander posted:Please make soup in a bag in your sous vide and report to us. This just gave me a great idea to use a vac-bag in a sous vide as a double-boiler for chocolate. 
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Jun 1, 2015 02:22
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Captain Bravo posted:This just gave me a great idea to use a vac-bag in a sous vide as a double-boiler for chocolate. You'll want to check this out from seriouseats. e: quote:
To Steve Yun: I suggest adding chocolate tempering and a link to Chocolate tempering to OP. CrazySalamander fucked around with this message at 03:07 on Jun 1, 2015 |
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Jun 1, 2015 02:59
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WHAT FOODS BENEFIT MOST FROM SOUS VIDE?
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CrazySalamander posted:You'll want to check this out from seriouseats. Oh man, this link is pro-click as poo poo. I almost certainly would have wasted a ton of chocolate finding out those exact same pitfalls.
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Jun 1, 2015 03:20
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Captain Bravo posted:This just gave me a great idea to use a vac-bag in a sous vide as a double-boiler for chocolate. Yeah, me too. I make truffles two times year. gently caress using the "rig" I have now to monitor the temperature. This machine will make all that worry and work vanish.
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Jun 1, 2015 03:29
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Steve Yun posted:It says free shipping? Where? 
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Jun 1, 2015 05:37
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Palicgofueniczekt posted:Where? In the URL http://slickdeals.net/f/7882261-anova-percision-sous-vide-cooker-129-w-free-shipping e: and the description quote:Anovaculinary.com has Anova Precision Sous Vide Cooker w/ Bluetooth on sale for $179 - $50 w/ promo code LUVDAD = $129. Shipping is free. Thanks geezus
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Jun 1, 2015 05:42
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sous vide burgers are legit as fuuuuuck
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Jun 1, 2015 07:13
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DiomedesGodshill posted:Yeah, me too. I make truffles two times year. gently caress using the "rig" I have now to monitor the temperature. This machine will make all that worry and work vanish. I've tried using sv to tempter chocolate multiple times, and never got it exactly right. The Serious Eats method came closest but I got hella bloom that way. Maybe I just needed to chill my the stuff as soon as it was dipped.
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Jun 1, 2015 12:43
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uPen posted:In the URL 
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Jun 1, 2015 14:13
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So it seems that ANOVA isn't afraid to recognise their bad parts: http://anovaculinary.com/serious-eats-partnership/
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Jun 1, 2015 16:59
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CrazySalamander posted:You'll want to check this out from seriouseats. I don't get the 81degree temp drop. I know why you do it, but for how long? Just long enough to get it down to 81 and then push it right back up to 90?
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Jun 1, 2015 17:10
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He doesn't specify because the time will depend on the amount of chocolate you're using- you want the chocolate to all be at 81 F, then once you're sure of that you up the temp.
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Jun 1, 2015 17:25
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CrazySalamander posted:He doesn't specify because the time will depend on the amount of chocolate you're using- you want the chocolate to all be at 81 F, then once you're sure of that you up the temp. He does: quote:Say you're tempering your chocolate and you're at the cooling phase. What happens if you accidentally drop below 81°F? You end up forming too many Form III or lower crystals, all of which can inhibit you from forming good Form V crystals later on when you reheat it. This is not the end of the world. Your best bet is to reheat it up to 115°F again and start over.
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Jun 1, 2015 20:48
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? But the whole point is forming crystals faster? As long as you don't drop it below 81, you're fine. And I still don't see a time. The guy he links to does 2 minutes at 84 (because he's a bit gunshy about the boundary) but since the inappropriate crystals will melt at 90 if you haven't gone below 81 I don't see any reason to let it sit and churn at 81 for a long time before you bring it up to the holding temp. You can it just isn't necessary. Interestingly enough, the guy kenji links to also claims that you might be able get a perfect temper by going from 115 directly to a holding temp of 85-87, but he doesn't seem to have tried this.
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Jun 1, 2015 22:28
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I grabbed one of the cheap Anova cookers this weekend and it arrived today. Family photo time! The Anova is definitely the smallest of the lot. I'll probably still use the Polyscience for long cooks, but the Anova will be a lot more convenient for day to day stuff. The Sansaire is broken, but I haven't talked to those folks yet to see if they'd fix it. 
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Jun 1, 2015 22:58
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Can the Anova sit on the bottom of a pot or does it need clearance underneath?
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Jun 2, 2015 00:48
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 I think so, it has one exhaust vent and it's on the side of the bottom, so that the floor of your cambro or pot won't block it.
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Jun 2, 2015 01:03
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Flash Gordon Ramsay posted:Can the Anova sit on the bottom of a pot or does it need clearance underneath? If you can keep it stable it works perfectly sitting on the bottom.
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Jun 2, 2015 01:38
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Does the pump on yours make intermittent noise? I'm used to polysci just making a steady hum, but this seems to make different sounds. Also, there was a distinct "electric" smell but that may have just been a first use thing.
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Jun 2, 2015 01:41
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Sportman posted:I ordered one at 10AM yesterday and it was at my door by 6PM, thanks Amazon. Immediately tossed some short ribs at 140 in for dinner tomorrow night. Just ate the short ribs, turned out awesome. 50 hours at 140, then brushed them with a little BBQ sauce and tossed them under the broiler. Made some grits and a kickin sauce with the bag juice (there has to be a better term for this). Clearly this is going to be great for cooking meats going forward, but does anyone have any go to Veggies or Sides that can be done SV?
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Jun 2, 2015 02:07
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Flash Gordon Ramsay posted:Does the pump on yours make intermittent noise? I'm used to polysci just making a steady hum, but this seems to make different sounds. Also, there was a distinct "electric" smell but that may have just been a first use thing. It makes kind of a whirling noise but it's pretty steady in tone, it's much louder the closer you get to the 'min fill' line.
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Jun 2, 2015 02:17
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My initial takeaway from the Anova: It is more compact than the Sansaire, and feels as though it has a higher build quality. Plastic is nicer looking (The Sansaire just uses such cheap plastic. It's really disappointing), lots of stainless steel. Takedown seems a lot easier and more logical than the Sansaire. The impeller is the only moving part, compared to the Sansaire which also has the temp wheel (which is what broke on mine). I don't know how much I will use the adjustable pump output direction, but it's nice to have. The only area where I think the Sansaire excels is that it has a clip which is more convenient. The Sansaire is also more stable standing on it's own, but that's owed to it being a lot bigger at the base. But so far, I'd say the Anova has a big edge on the Sansaire.
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Jun 2, 2015 02:20
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uPen posted:It makes kind of a whirling noise but it's pretty steady in tone, it's much louder the closer you get to the 'min fill' line. The pump on mine was definitely making some intermittent noises. Gonna have to keep an eye on that I suppose.
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Jun 2, 2015 02:21
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Flash Gordon Ramsay posted:Does the pump on yours make intermittent noise? I'm used to polysci just making a steady hum, but this seems to make different sounds. Also, there was a distinct "electric" smell but that may have just been a first use thing. It should sound pretty steady after a minute or two. Both of mine start up quiet and you hear the pump gurgle a little, and then the fan starts up and that's all you hear. It's steady.
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Jun 2, 2015 02:44
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Trip report: $5 worth of London broil for 13 hours at 135 was amazing. This thing is totally worth it so far. Sliced 1/2 of it for lunch, re-sealed the other half and put it back in for another 12 because experimenting. Bag leaked on the flank steak, spent at least 6 hours in a wet bag. Drained it, dropped it in a new bag. Crossed fingers for that one.
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Jun 2, 2015 12:15
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Flash Gordon Ramsay posted:The pump on mine was definitely making some intermittent noises. Gonna have to keep an eye on that I suppose. The early Anovas had the same problem the Sansaire does; the impeller shaft is only really fixed at one point which makes it incredibly easy for it to go out of alignment in shipping and makes it vulnerable to tiny manufacturing defects. I don't get why they didn't try to stabilize it more. Maybe that's the case with the new one as well?
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Jun 2, 2015 15:07
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Dane posted:The early Anovas had the same problem the Sansaire does; the impeller shaft is only really fixed at one point which makes it incredibly easy for it to go out of alignment in shipping and makes it vulnerable to tiny manufacturing defects. I don't get why they didn't try to stabilize it more. I'll take a look at that. Wonder if there's any value in putting a bearing around the impeller shaft and soldering it in place.
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Jun 2, 2015 15:44
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Don't do that unless you're out of warantee, and even then call and ask tbe Anova folks first- I've heard of some people out of warantee getting free replacements. In fact I would call them anyway to ask if you should be concerned.
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Jun 2, 2015 19:59
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CrazySalamander posted:Don't do that unless you're out of warantee, and even then call and ask tbe Anova folks first- I've heard of some people out of warantee getting free replacements. In fact I would call them anyway to ask if you should be concerned. Good point. I will email them I think. edit: Actually I'm wondering if I wasn't getting a vortex as mentioned here. I will see if it happens next time. https://support.anovaculinary.com/hc/en-us/articles/201704260-Noises Flash Gordon Ramsay fucked around with this message at 20:11 on Jun 2, 2015 |
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Jun 2, 2015 20:09
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Dane posted:The early Anovas had the same problem the Sansaire does; the impeller shaft is only really fixed at one point which makes it incredibly easy for it to go out of alignment in shipping and makes it vulnerable to tiny manufacturing defects. I don't get why they didn't try to stabilize it more. Most polyscience work that way too, don't they? I think it's just a nature of the beast, that shaft has to take a TON of abuse to bend, and the worst manufacturing defect it can have is often the sealed bearing being a dud. I tested bending it on my "hacker edition" of the precision (because my thumbwheel was a dud) and it can take a hefty bend (on the shaft, the tines bending give you other issues) before failure (as long as the bend doesn't cause it to hit against the shroud, I tested sans shroud).
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Jun 2, 2015 20:47
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I think someone in this thread posted an ideal "vessel" for these at some point? I'd like something a bit wider and shorter than the stockpot I've been using.
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Jun 2, 2015 21:25
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evil spiff posted:I think someone in this thread posted an ideal "vessel" for these at some point? I'd like something a bit wider and shorter than the stockpot I've been using. Polycarbonate containers are frequently used.
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Jun 2, 2015 21:27
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I use a beer cooler and a lid made out of ping pong balls/aluminum foil.
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Jun 2, 2015 21:32
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Cambros are what a lot of people use because it looks just like the real chefs!!! If you want to minmax, a plastic cooler seems like the best option.
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Jun 2, 2015 22:00
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i like nice words
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I like my cambros. Nice to see the status of the water level / bag positions without having to lift the lid.
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Jun 2, 2015 23:24
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Talk to me about bags... That recipe for the short ribs points out that, with Ziploc or non-vac-bags I'll get an off-taste... Is that a load of poo poo? Or is it only true of very long-term cooking? (The recipe I'm talking about in the OP is 72 hours.)
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Jun 3, 2015 01:09
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I've never noticed any taste when using ziplocks for the few hours at least.
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Jun 3, 2015 01:16
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