HOLIDAY70
If you missed out on the Black Friday sale for the Anova Precision Cooker, here's another chance at getting one.
Not sure when this deal will end so get it while it's still hot!
Anova Sous Vide Precision Cooker $169 BT or $189 BT/Wi-Fi Including Shipping @ Anova Culinary
120
Lquackie on 22/12/2016 - 16:33 au.anovaculinary.com (632 clicks)
Last edited 22/12/2016 - 18:36 by 1 other user
Last edited 22/12/2016 - 18:36 by 1 other user
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Bite defender :)
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Just FYI, you might be looking at a bit of a shipping delay - ordered BT + Wifi just before Black Friday (21st November) with the $100 off, still hasn't arrived.
Last shipping update email from 20/12 says they were upgrading to 1 day shipping and getting all the orders out yesterday, but I still haven't got a shipping confirmation.
Got this today…
"We wanted to give you an update on your recent WI-FI Precision Cooker purchase.
As of December 23rd, we're now seeing our AU WI-FI units processing out of the Sydney facility. You should receive tracking via email within the next 24 hours, however your device will have already started to ship well before that.
As stated in the previous email - to make sure all efforts are expended to get you your device, we've bumped shipping to 1-day via Star Track Express."
Bummer, I haven't got that yet. Hopefully if they're shipping out of Sydney I should see mine tomorrow.
Just got the shipping notification!
got the same email but no tracking emails yet.
"We wanted to give you an update on your recent WI-FI Precision Cooker purchase.
The next update is better…..
What happened to the bogus shipping number and promised delivery!
"We here at Anova would like to apologize for all of the shipping delays this holiday season.
We fully recognize how disappointing it is to not be able to cook a special dinner for your family, or deliver a gift to a loved one.
We're currently working on a solution to all of those affected by this, and you will receive an update in the coming week, no later than December 30th (PDT).
We really want to thank you for being so incredibly patient and understanding.
Thank you,
Team Anova"
Mine literally arrived today, ordered around the same time. I got it as a gift for someone so i was starting to get nervous. Hopefully yours rocks up tomorrow then!
I should add mine shipped out on the 15th of December - took this long to get to perth :(
Bought the BT version beginning of Dec, and still waiting the shipment to arrive
Bought the BT version on Dec 11, it arrived Monday the 19th.
I bought the BT before Black Friday and got the delayed notice emails so I asked for a free upgrade to the WIFI model.
Should be arriving tomorrowBought the wifi version 22nd November - 1 delay email, no further communications..
Code expires on *Code expires on December 25th, 2016 at 11:59pm PST according to the email
Ah gotcha.
I didn't get the email. I just so happen to browse the website and came across the promo code.
I'm tempted by this, but I have a a haunting suspicion that cooking things in plastic can't be good for you.
Get BPA FREE food grade.
what could go wrong?
That is a study on autoclaving (121C), microwaving (100C++) and UV radiation, none of which you will use in sous vide cooking. Most of the cooks are done in the ~60C range.
In addition to that, food safe plastic bags from 2 major suppliers (Sunbeam FoodSaver and Ary VacMaster for chamber vacuums) are made from polyethylene which according to your link has no estrogenic activity anyway.
There are also alternatives to plastic bags such as silicone and using glass jars as well.
@derfel.cadarn:
Yeah, I know. And I know there's no evidence that there IS a problem, it just worries me enough to convince me not to buy it. Each to their own - YMMV.@Orionn: There's likely a far greater risk of injury or death from crossing a road than from the sous vide method, yet we all happily do it all the time. Us humans are irrational.
I'm luke warm on this deal.
the bugger doesn't provide any tracking details.. I have no way to track my order.
Anova Culinary read post in Ozbargain.
as soon as I posted above no tracking details comments..
I received an email with tracking number… lol….
will be delivery by Toll
Did you get it today?
No mate…
use the tracking email from them, Toll said the consignment is not available…. lol…
Does your consignment start with 222?
I've ordered two during this deal that haven't arrived for Christmas. Anovas plan appears to have been to keep saying everything is fine, until it's too late for you to do anything about it. They might make a good product, but what a shitty company to deal with.
Received mine today after missing the delivery last Friday.
it's AUS 900w WiFi model
I received mine on Wednesday.
Did get an email from Anova saying that because of the delays in shipping, they'll refund $30 in the coming 7-14 days. Woohoo!
oh no?
when did you receive it and what was the email subject?
Received said email this afternoon with the subject: Your recent Anova WI-FI Precision Cooker purchase
@quackie: oh ok, I ordered it before Black Friday.
I might email them asking about the shipping delay refund
Thanks
was about to post this, got an email for a $30 refund too. I did order it earlier in december though. $159 for BT+WIFI and cooking steak like a boss - WHAT A STEAL.
https://lh3.googleusercontent.com/o1jlrimz17hR5n5bcvrP-jqTeK…nice,
what temperature was that set to?
I did a steak yesterday at 54 degrees, finished off with a blow torch and it was more like medium done.It shouldn't matter how long it is in the sous vide for since it's the same temp? the steak was only about 2cm thick
hi impoze, this was done at 55dc for 7 hours. BUT, I used a fairly cheap & tough cut, the oyster blade (aka chuck), so without going too deep into the science, i'm assuming this still yielded me a medium-rare steak which was what I was aiming for.
I read up - and the time in the bath does affect the texture. More fat/muscle tissue will breakdown the longer its in the bath even if the temperature remains constant. I think the idea is similar to soaking dirty crusty dishes in the sink overnight, the stubborn cheese and sticky bits get broken down for an easier wash the next day :P.
(As you can see my only contribution to the kitchen was dishwashing, but now with a sou vide in hand, I might just dominate the kitchen :))
if you get good cuts, like the rib eye or scotch, the general rule of thumb is not to go more than 2-2.25hrs. The connective tissues are a lot less stubborn and the meat is already tender. 7 hours would completely destroy a good cut like those unless you want pulled beef.
just reporting back that I submitted a help request via their website asking about the shipping delay refund and was granted it.
in the end paid $109 for a wifi 900W version, pretty happy with that!
I receive the refund $30 email today too
How do you prevent Russian hackers from ruining your dinner ???