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Has anyone tried contacting Anova support? My Anova's touch screen stopped responding, so I called Anova and they said that they'd send me a FedEx label to ship it back to get repaired. This was Monday and I still haven't received anything (I sent a few follow-up e-mails). I'm annoyed but if their support has been great for other people I'll cut them some slack.
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Mar 15, 2014 03:23
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| # ¿ Apr 27, 2024 10:22 |
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My Anova also wasn't loud prior to its touchscreen's sad demise. Anova support responded - apparently their e-mails just weren't going through for some reason (maybe the Gmail outages) but they were very apologetic and helpful. I shipped it back this morning so hopefully I'll be able to vizzle all the meat in my freezer soon!
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Mar 20, 2014 04:21
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My grocery store has lard at the meat counter - try asking one of the butchers if they have any?
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Mar 27, 2014 03:49
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Not to derail this conversation but in case anyone is curious, my Anova had a faulty board so they fixed it and are sending it back. They were very apologetic and said that it must've slipped by quality control - so I'm still pretty confident about Anova's manufacturing quality.
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Mar 29, 2014 00:29
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Bob_McBob posted:The original Anova doesn't even have an audible alert, so you have to keep checking, which is a significant design oversight, IMO. This isn't actually true - if you set the timer, it beeps when it's done. It's a little quiet so you may have missed it but I have a tiny NYC apartment and I can hear it everywhere.
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May 7, 2014 03:06
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I recently made greek yogurt using my Anova. I heated 8 cups of 2% milk to 180F on my stove and then cooled it to 120F before whisking in 7oz of Fage 2% greek yogurt. I separated the mixture into 4 pint mason jars (there was about a cup of liquid left over) and incubated the jars in my Anova for 10 hours at 120F. After 10 hours, I put them in the fridge overnight and strained the yogurt in cheesecloth the next morning. I ended up with about 4 cups of yogurt and 4 cups of whey - I hear that you can use the whey to inoculate the next bath of yogurt but I haven't tried it yet. The flavor is a little milder than store-bought greek yogurt but it's tasty and the texture is great!
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May 25, 2014 02:26
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Spatule posted:Pork spare ribs done 48h at 63c were absolutely amazing. Like butter, juicy and pink like ham. Thanks for the suggestion - I did mine at 61.5c and they were amazing! I did a barbecue rub and seared them in lard afterwards and they were some of the juiciest ribs I've ever had.
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Jun 11, 2014 02:52
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I've been making egg bites for breakfast - they're super easy, keep well, and taste good. Definitely a winner if you like doing meal prep.
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Feb 18, 2017 05:57
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snyprmag posted:Do you keep them in the fridge or frozen? How are they best reheated? I keep them in the fridge and warm them up in the microwave because I'm super lazy. They do have a weird custardy texture, but it doesn't bother me because I'm a zombie before I have caffeine anyway. I made mine with egg whites and cottage cheese and blended everything in my Vitamix. I then poured the mixture over cooked sausage and some leeks cooked in butter. I was actually pretty shocked at how well the finger-tightening worked - they didn't float at all!
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Feb 19, 2017 20:14
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I also made the Chefsteps salmon mi cuit and mine also turned out mushy. Any suggestions about what to do with ~12oz of pretty junky salmon? I'm thinking maybe a rilette.
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Jan 17, 2018 16:57
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Flash Gordon Ramsay posted:Did you refrigerate it for a day before eating it? I've heard the texture is a lot better when you do that. I did. I also very carefully followed all of the temperature instructions (froze my ice bath and my brine). I think maybe my salmon wasn't high quality enough to begin with. Kalista posted:Here's the link to the recipe I used: https://www.garlicandzest.com/crunchy-salmon-cakes/ These look amazing - thanks so much for the link! turing_test fucked around with this message at 02:04 on Jan 18, 2018 |
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Jan 18, 2018 01:58
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| # ¿ Apr 27, 2024 10:22 |
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Subjunctive posted:Yeah, 2 hours at 145 should be grey. The heat transfer likely isn't as efficient with the compost vs. with water.
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May 26, 2018 14:12
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