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Well Anova is heading back, first time I used it it couldn't get up to temp without resetting. It worked the next couple of times, then blew up again on me. Super frustrating to have it turn off repeatedly. Emailed them about it and they just sent a return label. So it's on it's way back right now, hopefully they send me back a red one  I kind of wish I had the better clip, and that the power didn't go through the anova one, but other than that I really like it. The directed flow thing I thought would be a gimmick, but it really works, and kicks a turn of water.
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Oct 7, 2013 19:43
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LTBS posted:All I need now is a container. I bought this: http://www.katom.com/144-18CW135.html with this lid that I'll cut out for the anova: http://www.katom.com/144-10SC148.html I wanted to do the 18x26x9 one, but it's 13 gallons, which is about double the size the Anova should be able to run, so I went with the smaller one above (which is on the edge, but it'll never be all the way to the brim, so it's basically the largest recommended. Edit: I don't have it yet, but will update you once I get it and get a new Anova.
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Oct 7, 2013 21:54
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Replacement Anova shows up today, they let me switch to red (what I originally ordered but switched to black). Now that I have red, I kind of like the black better. The white has a white top/clamp which is a bit odd. Regardless it will work the same! Now for a 24 chuck roast. Edit: And here it is mounted on my full size camwear 8" deep, with seal cover lid (customized). 
MrEnigma fucked around with this message at 18:31 on Oct 15, 2013 |
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Oct 15, 2013 17:53
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Chuck roast just after being thrown in. Just under 24 to go. I kind of wish I would have gotten a half size cambro at the same time, since this one is pretty huge. Plus the half sizes w/ lid are like $12, and they want $15 for shipping. Probably would have only been $14-15 total to add on to the last order. (Also Amazon wants $25 for the 1/2 size without lid  )
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Oct 16, 2013 01:07
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Steve Yun posted:Check restaurant supply stores in your area? We're in a quite small area, so nothing around here, hence the internet ordering… Probably not a big deal, just deal with the bigger one, or use a smaller pot.
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Oct 16, 2013 15:24
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Are you sure it's gas? As things get soft in the bath they tend to move around and the air that was already in there shows up. Usually not a huge deal, I just readjust to make sure the bag top is up, this usually leaves everything else in the bag still submerged.
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Oct 20, 2013 18:03
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granpa yum posted:Speaking of apps for sous vide: http://www.sousvidedash.com/ is a really helpful app to calculate pasteurization times for various foods. Also iOS only though, sorry! They might release an android version though. They haven't updated the iOS one in over a year, I wouldn't hold my breath.
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Oct 20, 2013 21:48
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Ultimate Mango posted:This looks like a complete clone of the PolyScience app. I wonder who ripped off whom? I think poly science paid them to rebrand/white label it. People download the poly science one and complain it doesn't match the data in their books that it comes with.
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Oct 20, 2013 23:50
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I have a gallon of milk sitting in a sous vide bath (in it's original jug). Going to 180, then getting iced, inoculated, and then set at 110 overnight. If this works, it's going to be a super easy way to make yogurt. Now to find something to strain a gallon of yogurt easily.
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Jan 14, 2014 06:07
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First batch of yogurt separated quite a bit, but I think I added too much starter. Having another try.
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Jan 16, 2014 06:03
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dotster posted:Did you just use some plain yogurt as a starter? I am interested to hear how it turns out, we run through tubs of yogurt at my house, it might be fun to make some. Yeah, 2 tablespoons of plain yogurt. Brought it up to about 188 in the anova which got it to 182 internal or so, put milk jug in cold water, dropped it down to ~110, added yogurt, put back in the water bath at 110 for 7 or so hours. Worked great, and super simple. Strained half of it, made amazingly smooth Greek style yogurt.
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Jan 17, 2014 02:13
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dotster posted:After I was inspired by MrEnigma I made some yogurt this weekend, found some fancy un-homogenized low-temp pasteurized milk at whole foods. I used bbum's that was linked earlier. Nice! I've done three batches, first I put a ton of starter in and it was separated a lot, came out lumpy in the end. 2nd I did 2 tablespoons in one gallon (I do it in the original jug), third time I did 3 tablespoons. The 2nd one was by far the best, no separation visible after it was done, the third looked close to what you have. It will be smooth, but the 2nd batch I made was mind boggling smooth. By the looks of it I'd recommend dropping down the starter amount just a little bit next time, if all else was equal. Our house (me, wife, 2 kids) have gone through through 3 "gallons" (used three gallons of milk, less after straining) in under a week...
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Jan 20, 2014 06:00
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I just used the SousVide app, from 33 degrees to 138 with a 2" diameter cylinder of pork, and it says 2:32 to complete. If I say 3" it says 5:32. I'm guess it was quite a bit thicker, frozen (do areas of your fridge freeze?), or something else went wrong. Edit: as you can see from the numbers, thickness makes a huge difference, with some thickness taking too long to get up to temp safely. Edit2: 3.5" is 7:14. Basically these numbers are all to core, meaning temp at center hits your bath temp. MrEnigma fucked around with this message at 03:33 on Feb 8, 2014 |
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Feb 8, 2014 03:31
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ShadowCatboy posted:What? You don't enjoy a good steak purée?
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Feb 15, 2014 23:15
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dalstrs posted:I saw earlier in this thread (or maybe it was a different thread) that you can get 1000 vacuum bags for something like $30. Does anyone know where this is at, my searching has come up empty. uline.com? Edit: These are generally not the food saver type ones, but the chamber style. Food saver style ones are quite a bit more expensive than this (as in 10x).
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Mar 14, 2014 20:24
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The torch really does a number on the bag though.
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May 27, 2014 01:51
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My Anova One died today, exactly a year since I received it in the mail. Chopped up a 14lb brisket, put it in the bath and then left for the day. Came home to a dead anova and $45 worth of brisket that is now in the trash I emailed them, hopefully they cover it under warranty (which is only 1 year). I have a Nomiku (wifi one) and an Anova (from their recent kickstarter) coming as well, but don't really want to be without for a month or two.
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Sep 29, 2014 01:26
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nwin posted:Just the entire thing stopped working? That sucks. Anova was really good about helping me out when my impeller was knocking against the housing. Quick return shipping and all. Yeah won't turn on or anything. The first one I got had some issues when it got warmer (170+) and would shut off, but you could just turn it back on. They took that one back and got me a new one quick then, it's just the warranty now. Kind of scares me about these devices. I don't want to be buying a new one every few years.
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Sep 29, 2014 02:23
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MrEnigma posted:My Anova One died today, exactly a year since I received it in the mail. Chopped up a 14lb brisket, put it in the bath and then left for the day. Came home to a dead anova and $45 worth of brisket that is now in the trash Anova responded this morning, they are making an exception for me, so hurray! Still concerned it died, but I guess it's relatively new machine/concept.
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Sep 29, 2014 17:24
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Steve Yun posted:The Anova Precision Cooker is coming in a month for $180. The Anova One is now $170 on Amazon -- http://www.amazon.com/Anova-Sous-Vide-Immersion-Circulator/dp/B00GT753W8/ Basically it has a stronger heating element, touch screen, but no BLE control via phone. I think the new one has a nicer designed clip as well.
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Oct 2, 2014 22:16
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Got my replacement Anova today, firmware is 2.02 now instead of 2.01 of my previous one, anyone know what they added or if there is a place they publish these changes?
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Oct 6, 2014 17:03
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CrazyLittle posted:It's hardware and not user-serviceable. Don't worry about firmware. I realize that, and it wasn't a big deal having 2.01 before, but now that I have one with 2.02 was wondering if anyone knew what changed. For instance from 2.0 -> 2.01 (i think) they allowed user self calibration.
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Oct 7, 2014 05:32
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I just do the entire gallon of milk right in the jug. Works great.
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Oct 15, 2014 18:45
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Is the Anova App for Bluetooth out yet? I can't find anything, but lots of places implying that it is.
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Nov 16, 2014 01:29
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Huge_Midget posted:Pork belly is the answer. I've made these twice, incredible. Kind of fussy (making the buns -- couldn't find them in the stores around here, pickle, sauce, etc), but amazing.
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Dec 11, 2014 18:30
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DJCobol posted:I thought it might be handy to have the info about how long to cook something, not necessarily to be able to control it via bluetooth. I think the extra circulator volume and heating element on the One will be better to have than bluetooth. Off to Amazon! I have both, and here are what I like, enjoy about each. One: faster up to high temps, much faster actually getting to 180+ Power cord is removable (nice to leave circulator on the pot and not have the cord flapping around) Precision: height adjustment is amazing, let's me use more pots easier. It's smaller, quieter. Alerts and such changed, as well as timers, but I think a lot of that will come back with the app release, push notifications for at temp, etc.
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Dec 18, 2014 01:51
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Or if you don't want to mess around with that pesky water at all: http://www.cindercooks.com
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Mar 13, 2015 01:33
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| # ¿ Apr 25, 2024 05:05 |
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A contender appears!
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Jan 13, 2016 17:45
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