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Nerdy lawyer girlfriend used to work as a server/bartender/cook for many years so got her an anova for her birthday, she had no idea what to expect despite many hints but was very appreciative  We haven't gotten around to short ribs yet but everything else has been loving amazing. It's been barely two weeks and we've already done corned beef twice, a little roast beef, two batches of ribeyes and some lovely sirloin tip roast. Tip roast went in for 36 hours at 135 degrees with typical mexican-y spices and a little lime juice, came out falling apart like pulled pork, perfect for tacos or enchiladas or whatever. Sous vide corned beef is unfuckingbelievably awesome if you enjoy corned beef in the first place, I'm one of those people who orders a reuben from every restaurant. Buy it vacuum sealed and put it in at 160 degrees for 36 hours, it's like refrigerated butter when it's done, honestly kind of bizarre texture if you're not expecting it but gently caress it's amazing, and the bag juice is great for cooking potatoes cabbage and carrots.
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Mar 11, 2014 12:31
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| # ¿ Apr 27, 2024 08:54 |
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So uhh the Anova people are kinda taking advantage of the "holy crap everyone wants one there arent enough slots for people to back this" thing and introduced multiple cooker incentives (or whatever you want to call them). I couldn't originally get in until like $145 so I just went for the $540 5-pack. If anyone missed out on the earlier tiers and just wants one I'll have 3 or 4 to get rid of cheap  also: recently SVed like 12 pounds of ribeye in 6 bags for a camping trip, just plugged half of a double sink and used that as a cooking vessel, worked great. I don't know why anyone would complain about the cooking volume of an Anova, I'm sure it could keep a goddamn barrel of water hot as long as the barrel isn't metal with fans blowing on it.
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Jun 8, 2014 00:34
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I feel like I remember seeing a SV chocolate cake done by some pro chef a few years back. Anyway, now that Anova is done with their kickstarter, they keep bugging me to fill out my reward survey... so who still wants one? Thinking $130 shipped (be nice if you could cover paypal fees though), US only. I'll have four extras, so I guess first come first served, just post in the thread so I/we can see and I don't get a ton of PMs or people in thread confused if I still have any. Need contact info and color (red, white or black), and remember these won't actually be shipping for a few months so please don't be flaky or a super recent reg or anything! edit: also, they are providing 220V cookers with AU, EU or UK plugs too if someone wants one for some reason, but still not interested in shipping outside the US myself, I'll assume 120V unless people say otherwise Straker fucked around with this message at 22:03 on Jun 28, 2014 |
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Jun 28, 2014 22:01
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That's one red, one black, who else needs one?!
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Jun 30, 2014 00:53
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One red, two black, one left!
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Jun 30, 2014 03:40
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Thanks, looks like they're all spoken for then, see you guys in October.
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Jun 30, 2014 08:19
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yeah he changed his mind to User Choice There was also some awful 70s kind of canary yellow color that got like, 80 votes total, and some others that obviously never would have made it. I think blue was like second or third place.
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Jun 30, 2014 21:20
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Hi, I came to post that Anova is finally shipping, meaning I should have my five cookers in the next month or so assuming everyone is still interested! I saw someone already said this but had some other things to say! 1) I like shopping and already have everything I want so I feel like I should get a Searzall, if I don't already have a torch what exactly is best to use it with in terms of gas + torch? 2: McSpergin posted:Has anyone done a corned beef/silverside sous vide? I want to try do one soon, my butcher gets fantastic local meat and they do amazing smallgoods so I'm sure their silverside would be good. If so, cooking temps/times? http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html is a really really nice and thorough writeup of what you can do with it. I've tried higher temps for a more conventional product, but I really really like 160 degrees for 36 hours, it's like nothing else, kind of like what you can do with SV short ribs. Its texture is more or less like cool butter, soft and dense. I don't bother broiling it or anything after because I mean, normally people just boil them anyway right? Save the juice when you cut the bag open, it's enough to cook cabbage in and will make loving awesome cabbage/carrots/whatever, you might have to add just like a cup of water. Straker fucked around with this message at 22:42 on Oct 18, 2014 |
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Oct 18, 2014 22:37
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Motherfucker. I haven't even gotten an invite to the tracking site yet, even though my order is clearly more important because I'm getting five of the things 
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Oct 23, 2014 15:23
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Ok everyone who wanted in on my Anova backing, I got my big box of 5 cookers a couple days ago. PM or post here if still interested otherwise I'll come find you in a day or two I guess? edit: actually, give me a little bit to figure out what we figured a reasonable price would be, and I have to figure out whether these need repackaging before I can send them back out, and that sort of thing... I haven't been home much lately and I have a bunch of mundane things to take care of 
Straker fucked around with this message at 03:59 on Dec 12, 2014 |
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Dec 12, 2014 02:52
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The Midniter posted:I was very very impressed at how my Anova came packaged. I think that if they sent your shipments in individual cardboard boxes, you'd be fine with just slapping a shipping label over the ones currently on the box... My Searzall came while I was gone over the weekend too, I just seasoned it, going to have to make some French onion soup or something. G-Prime posted:Honestly, I just used one of the prepack grocery store ones. It was maybe 3lbs, point cut. I'd brine myself, but I was in a hurry. Soaked it in cold water for a day beforehand just so it didn't stay overly salty. Then threw the little spice packet in and rubbed it on both sides, and called it good. Ultimate Mango posted:For corned beef: if you get the store bought stuff already in the brine (no packet) I recall reading that you can just sous vide it straight in that package. Anyone actually try that approach? Maybe some brands are sturdier than others, I've used a few so far and they've all taken as much effort to cut open after as a foodsaver bag or whatever... if you're concerned you could just put the whole thing in a gallon ziploc with a little water to fill the gaps, and/or clip the resulting thing to the side of the pot. Straker fucked around with this message at 06:31 on Dec 16, 2014 |
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Dec 16, 2014 06:28
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I would have mentioned if I knew that was a thing I finally ordered a searzall a week ago but that was the first time I saw them in stock at all so assumed everyone knew. the four people expecting anovas from me, really sorry for the wait, I ended up with the flu and spending an extra couple days at my baby mama's place so she could take care of me, then out tonight for anniversary dinner. if you guys are reading this and want to PM me your addresses I should be able to get them out tomorrow afternoon and I'm in Chicago so they SHOULD arrive for Christmas, price will still be whatever I said earlier, I can't imagine shipping being unreasonable being that they arrived in nice compact brown boxes. I know I've heard from three of you, the fourth I'll wait until like Christmas for (I know I didn't say to pm me in the first place) and then yours is going to the other guy who already wrote me
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Dec 20, 2014 06:39
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