This was posted 8 years 8 days ago, and might be an out-dated deal.

Related
  • expired

Anova Precision Cooker Wi-Fi AU Plug $213.10 USD (Approx $280 AUD)

190
Anova Precision Cooker Wi-Fi AU Plug $213.10 USD (Approx $280 AUD)
Go to Deal
serrin on 27/04/2016 - 17:43 store.anovaculinary.com (627 clicks)
Last edited 27/04/2016 - 19:12
AU25WIFI

Anova's 3rd generation Wi-Fi capable sous vide 'stick' has just been released in an Australian Plug version! Use the voucher for $25 off ($199 + $39.10 p&h - $25 = $213.10 USD).
If you don't know what sous vide is, it's vacuum packing something (usually a protein like meat, fish but can also do eggs, veggies don't really seem to benefit much from it in my experience but your mileage may vary) and put it in a water bath for several hours to several days. The end result is super soft and succulent. It can produce the best steak you've ever tasted, it can also give you food poisoning if you don't follow the instructions and set the temperature too low or if you put in a giant piece of meat. Douglas Baldwin's site is a good recipe repository and theory primer.
Features of the Anova Precision Wi-Fi:

Temperature Range

  • 77°F to 210°F ± 0.01°F / 25°C to 99°C ± 0.01°C

Pump Speed

  • 1.2 GPM, 8 LPM

Directional Pump

  • 360 degree directional pump

Tank Capacity

  • 4-5 Gallon 15-19 Liters

Timer

  • 99 hours Max

Safety

  • Bi-Metal Fuse

Power Input

  • 110-120VAC (220-240V EU)

Heating Power

  • 800W

Weight and Dimensions

  • Length: 2.75 in / 6.98 cm
  • Width: 2.75 in / 6.98 cm
  • Height: 14.75 in / 36.8 cm
  • Immersion Depth: 7.25 in / 18.415 cm
  • Max Clamp Opening: 1.25 in / 3.175 cm
  • Minimum Immersion Depth: 2.5 Inches / 6.35 cm
  • Weight: 2.5 lbs / 1.1 kg

Inside the Box

  • Precision Cooker
  • Cord
  • Manual

What else you'll need:

  • Bucket/Esky (may save money by reducing energy lost?)/Cooking Pot
  • Ziplock bags + bulldog clips or vaccum sealer and vaccum bags
  • Frying pan/oven/blow torch for that seared effect
  • Desire to experiment
  • Willingness to plan at least ahead several hours for a meal
  • Ability to read safety instructions so as to not give yourself food poisoning

Alternatives include the Sansaire and Nomiku. Anova are/were a science lab equipment manufacturer, has a slightly larger capacity than the Nomiku and more features than the Sansaire. Sansaire has a larger capacity.

Home & Garden Sous Vide

Related Stores

Anova Culinary
Anova Culinary

closed Comments

  • ca6leguy on 27/04/2016 - 17:47
    +1

    Does this connect to your home router for remote cooking?

    • serrin on 27/04/2016 - 18:06
      +1

      Yes, the purpose of the wifi is so you can play with the settings when you're not at home. This supercedes their previous bluetooth version.

  • Twodogs on 27/04/2016 - 18:23
    +1

    ooks like a pretty cool gadget

  • strat on 27/04/2016 - 18:34

    Must be crazy to spend this much on something like this.. does it come with 6 ribeye steaks?

    • serrin on 27/04/2016 - 19:06
      +3

      I would disagree, in terms of kitchen equipment this is a fraction of the price of a thermomix and on par with some blenders/food processors/knives. Hey look this a deal on a $400 kitchenaid mixer. Half price from RRP of $800. Granted this will be the most expensive device in my kitchen (I have cheap knives and blender and I'm not a member of the cult of thermomix).
      I would use my old sous vide machine every one to two weeks and cook up a batch of meat for use over the next week or two.
      If it's going to gather dust in your cupboard then yes, this is a waste of money, but if you use it regularly, it pays for itself.
      You could make your own for ~$75 USD, but this is a lot easier. I made my own, but it broke down (repeatedly), eventually got fed up and couldn't be bothered fixing it so I waited until this came out in an AU plug version.

      • Benno123 on 27/04/2016 - 20:11
        -2

        Yeah I wonder why on earth this doesn't cost as much as a Thermomix. Probably because it's not a Thermomix and does a single job but that's pure speculation on my part.

        • jjcf on 27/04/2016 - 21:46
          +4

          Unlike a Thermomix, this is actually useful.

  • SoylentGreen on 27/04/2016 - 18:45
    +3

    These are great, pity the commercial version AU plug price went through the roof.

  • Wiser on 27/04/2016 - 19:50
    -7

    Those polymer bags will give enough toxins than food poisoning.

    • jong on 27/04/2016 - 20:02
      +1

      Those polymer bags will give enough toxins than food poisoning.

      So, you put a little de-mineralised water in one of the bags, put it in (say) 90c water overnight, and then you run the water through a gas chromatograph and see what toxic residues are in there. If there are none, then it's food safe.

      • Diji1 on 27/04/2016 - 20:10
        +1

        The ironic thing about these plastic equals death twits is that the reality is that almost all plastic is food safe.

        There are 7 plastic recycle codes. 2 are not food safe. The most common code you will see is 5 which is food safe.

    • serrin on 27/04/2016 - 20:04
      +3

      Err ok, you got any evidence? Cos steak inside my plastic bag is already going to give me bowel cancer. If my sole goal in life was to live as long as possible, I would be a vegetarian, but life without meat and life without a sous vide steak every now and then would be a life not worth living.
      I'm going to assume that you're referring to oestrogen like compounds used as plastinators because I can't find any other concerns regarding plastics and temperatures aside from this on a quick Google. I seriously doubt BPA, BPS or whatever plastinators they used to replace BPA are as dangerous as red meat. In fact, I would make the argument that very little of these chemical leach out at the temperatures used in sous vide compared to throwing a plastic container in the microwave. Or something as benign even not washing your hands after handling a thermal paper docket and eating something. Or phytoestrogens in soy (and many other plant materials) which work via the same mechanism as BPA. If these things are as dangerous as people claim they are, we would have seen an epidemic of cancer/gyaencomastia/whatever in checkout staff and cardiologists (those ECG strips are printed on thermal paper). Especially cardiologists because if it's one thing the medical profession likes to do it's studying themselves.
      Quick new flash, age adjusted cancer rates have fallen except for the bump in lung cancer due to all the people who are or have quit smoking but still have a lifelong increased risk of lung cancer. Gradual decline in bowel and stomach cancer despite the increased meat we're eating. No real change in breast cancer (which is often driven by oestrogen, which you'd expect to spike up after the introduction of thermal paper and plastic containers if this BPA nonsense was true).

    • Diji1 on 27/04/2016 - 20:08
      +1

      Here you are making wild claims about plastic poisoning people, zero evidence at all.

  • yanman on 27/04/2016 - 20:21
    +1

    Wow,glad I got my v2 from Kickstarter for only $120 =D The only annoyance I have with these is having to make my own container and stands. I use an 8L esky but keeping the bags up-right is a pain. It does make some amazing meat tho.

    • simulacrum on 27/04/2016 - 20:39

      Same story here.. watched the $99 early bird offer disappear in front of my eyes while I researched the product, so jumped in at 120.

      • serrin on 27/04/2016 - 22:34
        +1

        Still trying to repair my ghetto-vide during the kickstarter. Oh well, I wish I had a time machine.

    • 4thchicken on 27/04/2016 - 20:52

      also got the bluetooth version on kickstarter - love my 61°C chicken fillets :)

  • macamaca on 27/04/2016 - 20:25
    -1

    Cooking something in a malleable plastic is a worry. Even with all the PVC, BPA etc stuff. The source of all plastics is… Yes, petro-chemicals!

    • yanman on 27/04/2016 - 20:43
      +1

      Not being a petrochemical scientist, materials scientist, or food safety expert myself I prefer to see what these people say instead of letting my imagination and "gut-feel" inform me. And they say it's perfectly safe.

    • Wiser on 27/04/2016 - 20:52

      The so called "no evidence" are created by idustries with vested interests
      How many years it took for the industry to admit asbestos exposure issues?

      • serrin on 27/04/2016 - 22:27
        +1

        How many years did it take for the medical industry to admit asbestos exposure issues after evidence became apparent? Zero.
        Or are you saying that the medical profession has become corrupt now? I wouldn't trust a plastics company as far as I throw their shares but the fact remains that there are good scientists out there looking to write PhD's about this stuff and there is no link of long term harm in humans at current modern day exposure in adults. I wouldn't sous vide food for kids, but not because of the plastics risk but because their immune system isn't great. Also would not serve sous vide food to anybody who is immunosupressed. Frankly if you're immunosupressed you should be on the Mark Crislip diet of 'Fried Everything'.
        Inb4 wake up sheeple.

      • simulacrum on 28/04/2016 - 11:43

        The so called "so called no-evidence" is the basis of the scientific method. There are plenty of independent academic institutions researching this issue.. the fact that this resear

        We had thousands of years of medicine based on feel-pinions about what was good for you and what was bad for you. What was natural, what wasn't etc..

        With a few notable exceptions of people stumbling onto something effective by sheer dumb luck, 99% of the practices this "intuitive" approach to knowledge invariably lead to medicine that was either ineffective, or actually more likely to hurt you than help you. Science can only make progress towards explaining anything when it runs on the principle that nothing is to be treated as fact until there is sufficient data to confirm it. The moment someone suspends that principle they end up neck deep in woo - homeopathy, chiropractic, accupuncture, crystal therapy etc

  • SnoozeAndLose on 27/04/2016 - 20:44

    What is the electricity bill to set the cooker to 99 hours cooking ? 800W

    The cost of electricity to run it is the point I concern.

    • yanman on 27/04/2016 - 20:56
      +1

      800W is the maximum power. I put a Watt Meter on mine while I was doing 56C steaks in my esky (without a really decent lid seal) and it used about 50c worth of power in a day.

    • [Deactivated] on 27/04/2016 - 22:34
      +1

      Cover your cooking vessle up and heat loss will be minimized. It also depends on the temperature it is being cooked at etc. It will only use 800W to heat the water up initially.

  • xioxxio on 27/04/2016 - 22:05

    I use my sous vide everyday. It is by far the best kitchen gadget hands down. I use gastronorm pans with lids, so it is basically a closed system

  • scrimshaw on 27/04/2016 - 23:07

    I've never had meat prepared in a sous vide manner before. Does it taste superior to stuff that was done in a pressure cooker?

    • xioxxio on 28/04/2016 - 00:17
      -1

      You cannot compare, they are completely different cooking methods.

      • OzBragain on 28/04/2016 - 06:38
        -1

        compare
        [kuh m-pair]
        verb (used with object), compared, comparing.

        1. to examine (two or more objects, ideas, people, etc.) in order to note similarities and differences

        Anyone who can't compare different methods isn't familiar with them.

        I haven't used either method but I love slow cooking in the oven/BBQ/smoker. According to this FAQ a pressure cooker will give you tender meat and veg very quickly…but only well done. Sous vide will give you consistent "doneness" throughout a large cut of meat by not allowing it to get over a certain temperature.

        I would guess that sous vide is going to taste far superior…but you need to plan ahead and put in a bit more effort.

        • simulacrum on 28/04/2016 - 12:06
          +2

          While you can slow cook or stew in a sous vide set up, you really wouldn't unless you have very specific results in mind. which, i suspect, is why xioxxio said you can't compare. It's sort of like asking "will my paring knife do a better job than my butchers cleaver?"… they are both cutting tools, but they're designed for different tasks. Each produces better results when applied to the task it was designed for.

          I can make a great curry in my pressure cooker very quickly. A sous vide setup would take a lot longer to produce a result that might not be noticeably better.. Unless you wanted to store multiple individual portions in the pouches they were cooked in (handy for things like confit duck legs, for example), you just wouldn't do it.

          But in my sous vide I can get a perfect steak, dialled in to whatever doneness I desire, that will be exactly the same texture from edge to edge, with no bullseye effect. I can cook a piece of salmon in a bag of infused oil, that is almost rare but still flakey. I can cook eggs at 63 degrees that will have a just set white and a gelatinous yolk. Or I can roll a whole pork belly and cook it at a perfect temperature to break the collagen down to gelatin for 36 hours (http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep…)

          Neither tool will replace the other..they're designed for different types of cooking.

        • OzBragain on 28/04/2016 - 14:38

          @simulacrum:

          …which, i suspect, is why xioxxio said you can't compare.

          …and yet you managed to do a pretty good job at comparing the two methods.

    • simulacrum on 28/04/2016 - 11:54

      You would use them for different types of dishes.

      Pressure cooker is great for tough cuts that you would traditionally slow cook to break down the connective tissue - stews curries etc. A pressure cooker lets you achieve this in a fraction of the time of traditional stewing.

      Sous vide is good for steaks or other proteins served pink on the inside. It allows you to get a steak with even doneness from edge to edge. You can also use sous vide to slow cook things for extremely long periods of time - like this: http://www.seriouseats.com/recipes/2011/12/the-food-lab-deep…

      They are very different tools used to achieve different results. So I wouldn't say one tastes superior to the other, because you wouldn't generally use the tools for the same dishes.

  • KKraig on 28/04/2016 - 09:08

    Thanks for the post OP. Have been wanting to get a new sous vide since my last Breville machine died.

  • ruriruri on 28/04/2016 - 09:34
    -1

    Interesting. How does this compare to a induction cooktop with timer?

    • OzBragain on 28/04/2016 - 09:42

      How does an induction cook top maintain the water at a constant temp and keep it circulating? Can you control your stove remotely via WiFi?

    • simulacrum on 28/04/2016 - 16:53

      Very different. Sous vide is a pretty specific technique with specific applications. For the kind of applications people use sous vide for, you need to keep the temperature of the entire water bath at a particular temperature (ideally within half a degree) for a relatively long period of time (1 hour to 36 hours, depending on what you're trying to achieve).

  • ruriruri on 28/04/2016 - 09:53
    -1

    Interesting. How does this compare to a induction cooktop with timer?

  • ssjgesus on 30/04/2016 - 21:46

    http://anovaculinary.com/anova-precision-cooker/wifi/
    They appear to have two stores, this one is in AUD and has $60 off autumn sale, bringing the wifi kit down to 199 + 51.4 p/h = 250.40 AUD.

    I can't find any confirmation that the site quoting AUD is actually using the 'new' AU plug

    • SickDmith on 01/05/2016 - 01:17

      What is "'new' AU plug" ?

      • ssjgesus on 01/05/2016 - 14:51

        From the OP

        Anova's 3rd generation Wi-Fi capable sous vide 'stick' has just been released in an Australian Plug version!

        I ordered anyway, pretty confident it'll be the AU plug

        • SickDmith on 01/05/2016 - 17:22

          Oh, sounds like WiFi version wasn't available with AU plug before.

Login or Join to leave a comment
Login Join