![Anova Precision Cooker 2nd Gen $144 Bluetooth / $174 Wi-Fi [Update: Coupon Added]](https://files.ozbargain.com.au/n/66/323066.jpg?h=b47d04be)
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Anova Precision Cooker 2nd Gen $144 Bluetooth / $174 Wi-Fi [Update: Coupon Added]
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Lcus on 09/08/2017 - 11:43 au.anovaculinary.com (4256 clicks)
Last edited 10/08/2017 - 19:46 by 2 other users
Last edited 10/08/2017 - 19:46 by 2 other users
This is part of Father's Day deals for 2017.
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kinda, but not really.
a good Sous-Vide unit will be accurate to 0.1 degree cooking for ultimate controlThose plans will be for 110 volt US equipment. Feel free to combine hot water, 240 volts and home made wiring. Then ring your house insurance company to see if they'll still cover you.
Cook in fahrenheit and you'll be fine haha
Or we can save further by not buying any.
Upvote for the money saving tip 💰 💰 💰
Great tip indeed
I was on the floor
ROFL?
this deal seems to roll around every few months. I would love to here from previous purchasers as to how well it works and if they still use it after a few months.
Had mine a little under 12 months at this point, I did 'splurge' and buy the WiFi enabled model and even went out and bought a (K-Mart cheapy) vacuum sealing machine rather than trying to mess about with Ziplock bags.
It took a bit of getting used to at first but this gets used 2-3 times per week on average these days - mostly for fish or steak and it's the absolute go to now for 'slow cook' items like pulled pork and brisket.
For these I 'repurposed' a smallish esky by dirlling a circular hole in the lid to put the stick through. A pork shoulder liberally covered in dry rub then sous-vide cooked in the esky for 36-48 hours is amazing. Falls apart in your hand but stays moist.Based on my experience I'd say the biggest drawback with these is that you need to be a bit more 'organised' in meal-planning to get the best out of them - the longer cooking time means that for a lot of people it's going to be too time consuming to prepare the food and cook this way after getting in from work.
Happy to try and answer specific questions if you have them.
How does it work?
Essentially the Anova and similar devices just heat a container of water to a specific temperature and keeps it there with a very small margin of error - so more accurately and consistently that a pan on a stove for example.
As a cooking method, immersing in this water bath allows you to get your food, such as meat, to the perfect temperature and keep it there so that it's cooked through without drying it out etc.
More traditional 'Sous Vide' machines tended to be pretty big and bulky, single purpose items but these days there are some slow cookers also cook things the same way. The Anova and similar 'stick' designs let you turn any deep-enough container into a Sous Vide, they're also just about portable enough to travel with if you're so inclined!
Happy to try and answer specific questions if you have them.
What is the meaning of life?
Why is the sky blue?
Is Trump really going to have us all killed?What is the meaning of life?
42
Why is the sky blue?
Because it's not covered in grey clouds.
Is Trump really going to have us all killed?
He's going to have a good try.
I can confirm
same thing as me
I went for the bluetooth version and while its great, if you don't organise yourself well you never use it.
you need to think
ok dinner is at 7, i gotta get the steaks at 3pm and get them ready to cook them at 4pm so I need to turn on the sous vide at 3:30pm and let it preheat
Previously it was as simple as going to the supermarket, buying a steak and cooking it however and eating it.
the results are very good if you can ORGANISE and be patientGiven longer is better (that's what she said) can't you just start it even earlier? Ie. Rather than specifically 3:30, start it at 10am and leave it going longer for a better result?
This works with slow cooking meats, but not steaks. The texture changes the longer you leave it, any more than about 4 hours with a steak in a sous vide won't be good. Chicken turns to mush if left in too long, similar with fish.
Seeing the Anova is from the US, is it dual voltage or does it come with a converter?
Would also like to know how the K-Mart cheapy vacuum sealer is going after some use? Was looking for a similar cheapy unit maybe from Aldi's. Cheers.
You get an Australian version with an Australian plug and Australian warranty.
Hey skyva, I got this for my partner late last year as a gift. He loves it and cooks with it quite frequently (at least once a week). I would highly recommend it if you love to cook and love your meat. I don't use it much but my partner adores it. We have a whole set up for it now, a plastic box (an esky is preferable) to fill with water, the lid has a whole cut out to stop water evaporating too much (for those overnight cooks), a vacuum sealer (to seal the food in), and a blow torch so the meat is extra crispy.
We've also joined the anova sous vide nerd fam Facebook group for heaps of great recipes, so far we've made numerous steaks, chicken, creme brulee, and short ribs with homemade BBQ sauce, all with excellent results, and the possibilities are endless. A friend of a friend used this in their bathtub to keep their water at a constant temperature, so lots of uses out of this baby.anova sous vide nerd fam Facebook group f
Which group, can't find that name in a Facebook search
https://www.facebook.com/groups/anovafoodnerd/ It's got a few company reps in it who post their recipes and can answer any machine problems you have. Also be prepared to salivate a lot, these people mean business when it comes to their meat.
thanks
Had one of the anova's since this model was a kickstarter campaign so more recipes are always welcome
A friend of a friend used this in their bathtub to keep their water at a constant temperature
A bathtub has a massive surface area for heat loss.. While its using something you already have, it'll (sous vide device) need more energy to maintain the temperature because of the higher surface area and thus heat transfer/loss from your body of water to the air.
Esky is a very good option.
What meat demands a bathtub sized water bath..!?
For those who have Thermos vats (these aren't cheap in Aus, but most Asian households have them for cooking soup) and want to do steaks or fish, just grab a $15 thermometer from Peters. You need to reheat the water to the target temperature a couple of times though after you dunk your sealed cold meat in.
Haha, they just wanted to stay in the bath for an extra long soak.
What meat demands a bathtub sized water bath..!?
A whole pig before you finish it on the spit?
I bought mine at the beginning of the year and let it sit in the box for a few months. I have since then been slowly making attempts at various things averaging about once a fortnight. The biggest problem for me is that my partner doesn't particularly care for meat, so either I make something we can both eat (which isn't a whole lot, when it comes to sous vide) or I eat it myself and my family has something else (inefficient).
Still love it though, and lots more to explore. I have been using a big stock pot and just waiting on a deal for a polycarbonate container (still a bit iffy about eskys).
I use mine 2-3 times a week, 2-4 hours cook times are generally my go to.
This was my Sunday evening meal https://www.instagram.com/p/BXcmTKuAcl6/?taken-by=benmharvey 2.5 hours in the sous vide with honey on the fat and salt on the meat side.
They are clearing older stock for a newer model but this model is more than capable and you'll have alot of fun with it
I've also done 24-36 hour cooks for shoulder, briskets and ribs and again never skipped a beat.
That looks very delicious - did you finish in the grill or BBQ?
Very happy user here. I bought the wifi model (which was an utter pain to get working; basically had to disable all my AP's in the 5ghz range, ony have 2.4 enabled, and nothing else connected to it, and had the Anova within 1m of the AP). After I got it working, it went back to being fine in a 2.4/5 environment.
I use mine 2-3 times a week for mostly Chicken. 1 hour in a vacuum sealed bag at 63ºC and it's delicious. Finish it off in a fry pan for 60-90 seconds on either side with a bit of butter and it's great.
I also once a month get a big piece of eye fillet and do that for 4 or so hours. It's a very expensive cut of beef, and sous vide-ing it provides absolute perfect beef.
Salmon works briliantly too.
Anything (including Salmon) that you want to marinate, I suggest leaving in the fridge overnight (meat in bag, with sauce etc, vacuum, seal, leave in fridge) before cooking.
If you're cooking from frozen, add around 50% of the cook time and it comes out perfectly.
Eggs, brilliant. Scrambled eggs? amazing (but they do take 40 minutes to do properly).
As for being organised, I head to a quality butcher one a month and buy in bulk. Spend an hour or so sealing everything and throwing it in a freezer. Makes for a super-lazy cook when I get home. You do have to allow more time though, but throw it on, do some housework/watch a tv show etc, and most stuff will easily cook in 60-90 minutes.
Ditto on the 'being organised' - I buy in bulk, break down into portions, season/dry rub etc. then vacuum pack and throw in the freezer. From that point on it's a lazy affair during the week.
I am one of the people that takes frozen packs out and puts them into an 'ice bath' when I go to work, then turns the Anova on remotely when I head home so that it's ready 30 minutes or so after I walk through the front door giving me just enough time to cook my veggies!
Not thought of doing the 'ice bath' thing. Might have to give it a whirl (geddit?;) )
I guess it'll require some trial and error to see how much ice I need to put in the water to keep it happy until I leave for home (about a 45 minute commute home).
I use it very often, this past weekend as well.
I made an eye fillet, rack of ribs and flank/skirt steak.Absolutely delicious!
definitely get the Wifi model, control on the go (from work)
I also bought the Aldi vacuum sealer and stock up on their bags every time they go on sale.
(It's a must)you need a big pot about 15ltr or so to use it really well, or a big 20ltr eski.
I am buying an eski and modding the lid to drop the unit through the closed lid so there is no water evaporation over a 72hr pork and brisket cooks.
I bought a massive casserole type pot from Harris Scarfe for around $50. Will do massive pieces of eye fillet. For regular nights, I have a smaller 10L or so pot which is perfect for a few pieces of salmon or chicken breast.
The Esky idea never really appealed as it's bulky and requires drilling. I don't use it for ultra-long slow cooks though.
I use mine most weeks. New York rump is fantastic. Roasts are great as well. I only have the Bluetooth version but haven't bothered connecting it to my phone. I just pick a temperature with the dial and set a timer on my phone.
It lives in a food grade plastic bucket with a lid on my kitchen bench.
If I was vegetarian I wouldn't bother with it.
I have done some great brisket and steaks with it, but find myself not using it as often as I have a smoker now that I use instead. Still a good cooker and worth the price though.
I do a 72 hr sous-vide brisket and finish off in the smoker for a couple hours. perfection!
I bought one for myself, one for my parents, and one for my brother and his family.. After 7 - 8 months we're all still using them regularly, and there has been no issues with any of them so far. If mine died tomorrow, I'd go out and buy another one.
For a detailed view of how you can (ab)use your Anova.. I suggest "The Hotel Room Gourmet" by Deviant Ollam. https://www.youtube.com/watch?v=qtFV73wpEAw — all about cooking in hotel rooms, using this among other things!
Adult toys aren't allowed OP.
This is not for a hot date, but would give you one.
Bang! Comment of the year!
I've cooked a lot of steaks, fish and chicken in my anova,
Purchased the bluetooth model last year and got a free upgrade to the wifi model as well as a partial refund for late delivery.
While I havne't done many long cooks, i've done a few cooks for an hour or so and they turned out quite good.
Also remember that some items require finishing on a grill or pan e.g. steak to give it a sear
Ok thanks for the replies above, I do eat a lot of meat that I already cook myself, and I am happy to buy meat today to eat several days later as I live in an area with no food deliveries. If I don't cook I don't eat!
What do I need the app for? If I am leaving meat in there for many hours, what is the app going to tell me? I have wifi through the house but could use an old android phone to connect through bluetooth, but not sure what I would use it for other than countdown timer.
Thanks.
As far as I'm concerned, not many people actually use the app. It has a timer and recipes and you can adjust the temperatures remotely but most people just use their own timer, adjust it manually, and look up recipes. The difference between the bluetooth and wifi is really just power, the wifi can heat up more water and thus cook more. If you're big on entertainment, the wifi is probably worth it. For me, it's just my partner and I and the occassional guest or two so the bluetooth is enough for us.
WiFi version is slightly more powerful and handles larger volumes. I've got the WiFi model and have done some larger cuts with it.
The app lets you do .1 degree increments. Rather than .5 increments on the unit
There's a 100 watt difference between the 2 models. How much meat can your Wifi model cook at once? Would it be fine for say, 5 pieces of 280g steaks?
Yeah it should be fine for that, but I've only used the WiFi model so can't be certain, I'd say for most things its fine but when you start experimenting with high temps like 80 degrees (Not for meats) the extra power is far more beneficial.
cool, thanks for the reply. I will be using the cooker for meats only I guess, so I've bought the cheaper Bluetooth model just then. My Phillips pressure cooker can handle high temp stuff.
I have done 2.5kg briskets just fine. I think it depends more on the volume of water you are trying to heat. Keeping a lid or some sort of cover over the top can help keep the heat in better and reduce water evaporation.
yes. its volume of water, and speed of heating to target temp. Once at target temp there would be no difference.
It works perfectly well without resorting to the app if you don't have a use for it… that said, these are the things I use the app for:
1) Quick searching of recipes so that the temperature and time can be automatically sent to the stick rather than me fiddling with the dial on it.
2) Quick monitoring of 'remaining time' - not so important for the short cooks but it's useful for those longer cooks instead of keep walking over to look at the display on the stick.
3) Control from outside the house (Only on the WiFi model). I can turn the stick on to preheat the water when I'm on my way home from work so I don't have to wait around for it to start cooking.
EDIT: I should say, if I didn't have the WiFi model and had to stand in BT range of mine to do the first two above I don't think I'd bother either! :)
The app makes easier to setup the timer as the process is a little cumbersome without it (you need to hold the "play" button for 8 seconds but at 3 seconds it will change the temperature scale from C to F, which you will need to change back again after you have setup the timer).
There are also some guides/recipes available, which if you choose to follow, it will automatically sets up correct temp and timer. It also provides notifications about when cooking temperature or cooking time is finished.
For the wifi version, it allows you to remote start cooking: read somewhere that people leave food in an ice bath during the day and start the cooking process remotely, so dinner is (almost) ready by the time they are home.
The app can calculate cooking times, and you can input parameters into it such as type of meat, weight, thickness of the cut and it'll give you a recommended time to cook it.
Thanks op. Have considered getting into sous vide for years now. Think I might finally bite.
If anyone else is scared $hitless by plastic into food leech, like I am - I'll be forking out for the official Anova silicone bags too https://au.anovaculinary.com/products/anova-precision-cooker…
I got a Luvele sealer and bags from eBay. Theyre BPA free, Phtalate free and plasticizer free. They're also washable and re-usable if that's your bag baby (Sorry, I had to).
I'm no scientist though, but have no problems using them regularly (also great service from the official seller on eBay).
Just google'd, and that Luvele brand seems pretty good. Never heard of before, but yes that seems to be my bag!
They're also washable and re-usable if that's your bag baby (Sorry, I had to).
which is way too much effort though….
Yeah I don't re-use 'em. I guess it's bad but I do at least put them in the recyling.
Sous vide works great. However, if you are not madly in love with the cooking process you will probably stop using it after a few months. After a while, you begin to think whether an extra 2-3 hours of cooking time is really that worth it and go back to the good ole' frying pan.
Also, I bought this at 149 last year and it goes at this price often. That said, its not a bad deal if you are extra keen on some perfectly cooked medium rare steak.
After having it for around 8 months, I can count the number of times I've cooked for 2 - 3 hours on one hand. Almost all the steak and chicken I cook is 1 hour, with some out to 90 minutes (if frozen, or particularly juicy chicken). That isn't really that bad when you consider that it's completely set and forget.
For an impatient person like me, even the most smallest of extra tasks, i.e. waiting for the water to heat, placing steak in a seal bag, waiting, taking out, frying anyway for a sear, bothers me.
That said, it often depends on the quality of meat I have. If it's high quality meat, I try to sous vide it, but normal meat from the grocery shop? I tend to find that there really is not much difference between sous vide and just a nice hot frying pan.
Looks like the neuralyzer from Men in Black. Sure its real use isn't to make people forget they have seen aliens?
looks like a dildo
think it's really to make wives forget they have husbands.
lol classic
This is an updated flesh light with wifi
where do you stick it if its a fleshlight?
I have the second model from a kick starter nearly 2 years ago.
It is still going strong. We mostly do steak, chicken and salmon so they are fairly short times of 2-4 hours. Have also done beef short ribs, pork shoulder, lamb, pork spare ribs, baby back ribs, and it's been great.
Having a vacuum sealer and the right bags is essential for the 8+ hour cooks.
The hard part is going out for breakfast, lunch, and dinner. Too many hipster places can use a sous vide machine, but can't balance the flavours of whatever meal they are making. So eating outm can more easily be a disappointment..
Duplicate post
I find mine great for doing sausages - juicy and firm inside - and you just crisp them up in the frying pan for a couple of minutes (or use a blow torch). Beats the "burned on the outside" version I was doing on the barbie.
I have the BT version and don't use that. I found if I use the BT to control, it will beep at the end but do nothing to stop - just keeps beeping.
WHAT THE HELL IS THIS THING!!!!
HOW CAN IT COOK A STEAK?!?!?
You seal the steak in a plastic bag, and immerse it in a vessel of water. This thing clips to the side of the vessel, heating and recirculating the water to hold a constant temperature for several hours. This results in the whole steak slowly coming to the same temperature that the centre would reach if cooked on a grill. Then you finish it off for a few minutes on a pan to brown the outside, resulting in a steak where far more of the meat is like the tenderest juiciest bit in the centre.
Wow. Thanks for explaining :) So it's slow cooker with a twist! Nice :)
I love my Anova, I actually want to get 2, so i can do two cooks at once.
For us it's a weekend thing, big cuts cooked for a long time and finished with smoke on the BBQ. Sometimes I finish in the deep fryer, and this recipe was pretty good: http://www.seriouseats.com/2011/12/the-food-lab-deep-fried-s… (i didn't say great for you).
As our general rule, lean meats are ok at lower temperatures (say 55 degrees), but once the meats are tougher (and we learnt this the hard way) you need to understand a bit of food science and up the temperature.
Basically, collagen in meat breaks down at 70 degrees (and lowers the longer the cook). Breaking down collagen is crucial in slow cooking tough cuts. So cooking beef ribs at 56 degrees (or even 60 degrees in my experience), even for a long time (as some of the recipes suggest) does not get you a great result. My go to temperature for pork belly is 68.5 degrees for 24 hours + and beef ribs never below 65 degrees.
Its been as low as $139 before which makes me hesitant to buy.
Finally decided to purchase a sous vide cooker, thanks op :)
Glad wrap and Hercules bags are OK for under 8hr cooks, but anything longer, look at getting a vacuum sealer and bag combo.
If you are keen to save another A$15, you can add the item to the cart and proceed to checkout, enter your real address and email etc.. stop the process just before you make payment, make sure your item is still sitting in the cart, then wait for 1-2 days, then they will email you a $15 discount code to encourage you to finalize your purchase (discount code looks unique and linked only to your email)
same trick can be use on international site but only $10 USD discount code instead.
wait for 1-2 days
Much like cooking with this thing
Bought during boxing day event for $119 delivered ($100 off). A mate got one a couple of months ago for $139 ($80 off). $60 is a good discount as it has been less but its not the best discount so if you are not in a rush I would hold off. Thanks for posting though. Anona are the best sous vide stick!
Hey Guys, I negotiated a 15$ additional discount if there are 10+.
Those who are interested, please + this comment so that I can take it forward.Or a reply would do too
I'm interested
interested
Trying to get a voucher, will keep you posted
I think we have 10 :D
Interested
any update on voucher?
Update from Anova: We are still checking on it. I would advise to wait if there is available codes because we have a HUGE price drop right now. I'll get back to you as soon as I received an update.
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you can save money altogether and turn your rice cooker or crock pot into a sous vide machine