The Anova rep let us know about this huge price drop (for US Father's Day) on their Precision Cooker Sous Vide Machines. This is the cheapest price ever offered for both models.
Some tips and recipes in Reddit: Sous Vide.
Anova Precision Cooker Sous Vide Machine Bluetooth $109, Bluetooth/Wi-Fi $149 Delivered @ Anova Culinary
1640
Related Stores
closed Comments
- 1
- 2
Ugh, now I know this I cant buy the wifi model.
US website
$143ish AUD
I just love my Anova (I have the wifi model and the app is okay, but not great) and can attest that it has a range of uses beyond meat. I’ve used it for making poached eggs, cold brew coffee, dulce de leche, limoncello, custards and a range of sauces and stocks. It really shines when it comes to cooking steak and chicken though, and makes it hard to eat one that isn’t ‘perfect’ ever again.
My family think I’m some kind of culinary wizard when all I do is vac-seal stuff in a bag, drop it in my cooler on the right setting and walk away!
How do you do the poached eggs. I tried to do boiled eggs and the yolks were OK but the whites were too runny. Would love to know your temperatures and times. Thanks
If I’m doing steak or chicken, I usually also throw in a bunch of eggs at 60 degrees for 45-60mins, then ice shock and refrigerate them. Then when needed I crack open (discard the gross watery white stuff) and add to boiling water for a minute or so to reheat and form a skin. Have never not had a perfect poached egg doing it this way and it makes for a quick brekky or a good topping for rice etc.
There’s a great guide to cooking eggs here- https://www.seriouseats.com/2013/10/sous-vide-101-all-about-…thanks, will try
FYI You can cook eggs all day at 63 degrees and they'll remain perfect.
That's how restaurants can always serve a perfect egg at a moments notice. (I believe, haven't actually worked in one).
Not sure what you use the 'ice shock' for.
splurged for the wifi model, only because my maverick et-733 bbq thermometer isn't wifi and it would have been handy a few times in the past.
I have one and they are great.
Nevertheless I steamed in frypan a whole fish 3kg+ today and result was great. I wouldn't do that with a sv.
Lightsaber!!! :D
The wifi is hopeless. They cant even get the font size right in ipad. Both the IOS and Android spps are like being written by Interns. And no API is available for better developers in the wild.
Otherwise, it is good for what it is.
I use my iphone and it is fine. I agree the wifi can be dodgy but seems to be OK once you can get them to pair. It doesnt work with my iphone 4 but is OK with my iphone 6.
What vacuum sealer and bags do you recommend it I get one.
Or are the redeemable bags better, any particular brands?
I bought a cheap one from kmart, worked fine for me.
Aldi one or Kogan. They usually have sales
If you don't want to start with a vacuum sealer, and bags, you could try using ziploc bags and water displacement. I use a stasher bag because I can't bear to throw out all that plastic. Doesn't get rid of as much air as the vacuum sealer though.
Dont cheap out. Air = poor heat conductor. That why we use double glazed windows, cavity bricked homes, etc.
@supaderp: Haven't had a problem with the stasher, it seems to cook what I put in it OK. The stasher is certainly not the cheap option, I just can't bear to throw out a lot of plastic bags. The Ziploc bags and water displacement seems to work fairly well too.
Which one is bang for buck/good should i get? Didn't realise i needed to get one until after i bought the machine.
Any Apple people + Raspberry Pi people.
https://www.reddit.com/r/sousvide/comments/8b9dck/just_integ…
Can remotely turn it on this way via Bluetooth. (Edit: But I'm not clear on if it will work with the non-wifi version, though I assume it will)
Yes it should work with bluettooth.
Not true about the cheapest. Bought recently WiFi version for $143.10 with mother’s day promotion code.
PS already reported above.
Can you sous vide a steak in advance (say, on the weekend), then cook the steak in a pan a few days later? Does it come out ok??
Yes, you need to chill it in ice water after cooking for food safety, and then retherm it to about 5c less than your original cook temp. Then you can pan sear it. You can bulk cook this way. Depending on your fridge temp you can store correctly cooked, chilled and vacuum sealed meat for various times (1+ week) but you do need a cold fridge to be safe for the longer end. There are some good resources out there for the particulars.
Why would you? If you don't heat it back up the middle will be fridge temperature and to heat it up enough you need to sous vide it again.
Cheers OP! At this price I couldnt resist! Cant wait to try this style of cooking for the first time :)
Great to plug in to your local park to heat your bathwater while waiting for your risotto to cook on the BBQ.
😂
Convince all neighbours in street to buy them. Borrow from neighbours on bath night, borrow powerboard from neighbour and plug into their power, plug them all in and heat up neighbour's pool. Bathe while risotto is cooking on BBQ. Post on Ozbargain when neighbours complain about using their sous vides/pool for this purpose and for stealing their electricity/trespassing. Guy is an amateur.
Just cooked a eye fillet 300gm for two hours at 54.4 deg was better than a $50 resturant steak. Even did a home made garlic aioli for my chips using the b.t model amazing !
I never understood the logic of waiting 2 hours to cook a steak.
These devices are way overhyped. Got a mate who has one, did a bunch of steaks the same way. I can do one on the Weber in under 10 minutes that tastes far better. It's hardly necessary or timesaving in anyway. (And yes, I've had a view sous vide cooked meals and I would certainly not waste my money/time on them)
Why do you even need one to make an aioli…???The advantage I find is that if you like a thick cut steak it is cooked perfectly all the way through. I get our steaks cut to 2 inches thick and it just cooks them better all the way through, trying to replicate on a grill/oven you get a gradient of "doneness" starting from well done on the outside fading to rare by the time it gets to the centre. With the SV it is perfectly cooked for the entire thickness. If I can't get to my butcher and have to buy supermarket cut steaks I won't bother using the SV because it doesn't make that much difference.
Sorry just cooked the steaks in the SV, used the blender for Aioli mate
Hey Solidusssnake, how did you finish the steak ?
Pan seared for 45 seconds each side on a hot pan :)
Had mine for about a year now. Stopped using the Bluetooth about three months in. The thing is you can't over cook food, so timing isn't that important as long as you hit the minimum cook time.
Thanks, paid $143.04 buying from the US store ($99 + 9.90 GST = $108.90 USD)
If you're buying from the US store, it might be worth checking with them to confirm you'll still get the AU version (AU plug and 240v) and not the US version (US plug and 110v).
You choose your outlet and voltage on the US site.
Can also get UK and EU with 220V
Double checked that one before I ordered, email confirms
"Anova Precision Cooker - Bluetooth + WI-FI / 220v (International) AU Plug
$99.00 USDSubtotal:
$99.00 USD
GST:
$9.90 USD
Shipping:
$0.00 USD
Total:
$108.90 USD"
Did u just confirm the cheapest price?
I followed your US method advice and $143.16 pending
Excited
Thanks. Paid $142.52 AUD. Followed ur method with my AMEX CBA credit card.
Anova Precision Cooker - Bluetooth + WI-FI / 220v (International) AU Plug
Subtotal: $99.00 USD
GST: $9.90 USD
Shipping: $0.00 USD
Total: $108.90 USD-$143.44 on my CBA AMEX CC
did I get jibbed?
Thanks op. Always wanted one so couldn't resist at this price. Ended up just buying the Bluetooth one, not sure if I would actually use the wifi function enough to pay an extra $40.
Wi-Fi or no Wi-Fi ??????
Wi-Fi for future proof
From the picture it looks a bit like the "memory easer thingo" they used in MIB.
Honestly that's the only reason why I clicked on it. To my disappointment…..
It is much bigger than that. Think of the anal intruder from Top Secret. Not sure if you are still disappointed.
how many of us have purchased one of these and it is still siting in the box? steps forward
From the reviews it follows that the machine is very unreliable and fails quickly.
9 - excellent, 8 - terrible
https://www.productreview.com.au/p/anova-precision-cooker.ht…Sounds like some people have a reliability factor and some don't like the app upgrades. The ones who got a working machine loved it.
Is there any reason to hold out for the nano?
Smaller and lighter seems like a nice boon, but looks like it won't be able to cook for as many people?
No wifi on nano.
I went for the BT anyway, but thought a smaller unit might be nice.
From what I understand, the Nano is more water resistant.
Just bought one after browsing the top section of the subreddit and getting extremely hungry!
Getting a box/container that has a lid designed for holding the sous vide seems like a good idea.
Any recommendations for one to get in Australia? All the Reddit posts are for US stores
Are you talking about the Anova or the boxes? If it is the boxes I got one from a specialists catering place, with a lid, and then cut a hole with a drill attachment we use for putting locks on a door. Then nibble out the back for the clamp.
Other people have done similar for a cheap esky.
In for this.
Bought a Wifi one about 3 weeks ago. Takes two hours and gives restaurant quality steaks. Works better with thicker steaks of course.
You can just use zip seal freezer bags from Woolies or Coles for steaks… However tried to use these for a hotter temperature for longer for ribs and the bags degraded twice. So probably need to purchase a vacuum sealer as well for when you are gonna pump up the heat for longer periods of time and larger pieces of meat. Although some butchers sell stuff vacuum sealed already seasoned and you can just drop it in.
Not sure whether the Wifi is really worth it… I mean the whole point of these machines is to keep something at a constant temperature for up to 48 hours. Not like you need to really check on it. Although I have read of people leaving meat in an ice bath during the day and turning it on from work.
I actually reviewed the power useage because I was concerned about how much it might chew. But if you use a small esky to retain the heat it would cost less than $3 for like 48 hours of cooking.
48 hours? 100 hour ox tail is the way to go :)
Genuinely? Wouldnt mind giving it a go?
If I use the esky + Anova method, would you know if it affects fire alarms? I live in an apartment right now which is a concern.
It will be minimal steam coming out instead of smoke……
love the idea but what's stopping me is the concern for plastic waste and safety (though you can use BPA free to eliminate this problem but not so much in term of waste)
I think you'd need plasticiser free bags not just BPA free ones
Anyone got suggestions on what to use?
I use a stasher but you will have the issue of not getting all the air out; I haven't had a problem when I cooked with them though. You could use Ziploc bags, they are rated to 90C but not sure how well they go with reuse. (You can get them from Costco.
https://www.cnet.com/how-to/why-ziploc-bags-are-perfectly-sa…
These can be put into the plastic recycling bins outside Coles etc, no?
don't think they can go into the recycling bin, might look into mason jar method..
mason jar is good for things like lemon curd butter but you don't get the direct contact for meat.
Here I thought you couldn't fall into "hungry buying" online..
Just purchased a non wifi model.
Got one thanks OP!
Anyone looking for a good quality vacuum sealer. Target has about 5 of these left (https://www.target.com.au/p/foodsaver-reg-vacuum-sealer-vs5/…) at their Bankstown Centro store in NSW for $40 a piece. That is really cheap considering the last few times it has been on ozb it was around the $140 mark. Not enough quantity for a deal but definitely worth going if you need one to go with your Anova.
Just got mine and made a porterhouse 53c 2 hours and am actually amazed. This is going to cost me alot of money in the long run as i'm thinking about all the expensive steaks i can get now.
Hey guys what sous vide container that you guys use?
Most people use a large stock pot, or you can buy plastic containers with lids that are designed for anovas.
I have received my Sous Vide Cooker a few minutes ago from this deal. Unfortunately it doesn't turn on at all:( It looks like there are plenty of similar stories on webs when units were DOA.
Found out there is no Australian phone to call them about the issue, so had to submit a warranty replacement form online. A bit disappointed so far…
UPD: Had a very quick response from their team. It looks like they will be sending another unit to me.
Did they pay for return shipping
They didn't ask to ship it back… yet?
keep us updated :)
Am I correct to assume that to use this you need a vacuum sealer as well? Thanks
Using a vacuum sealer is ideal. Just use the water displacement method until a bargain on vacuum sealers comes.
Just use the water displacement method
Moses style…
i bought mine on the 6th tracking update says it still in NSW.
Edit
more like when you fart underwater.
I'm getting this strong plastic-like odour when the Anova cooks. Should this be normal?
whats your setup like? container? ziplock bags?.
I'm still waiting for my anova, but if you are using ziplock bags, and are BPA free, there should be no issues.
If you are using a plastic container, try using a pot to isolate the source of the smell.
There shouldn't be any smell. The heat is conducted through the water so I can't think of any part which would be getting hot enough to be emitting a smell.
i use stasher bags from anova as they were a good price and a different version silicone bags with a slide closer thing on top from ebay.to get the air out I roll them or the immersion technique.
Eggs I do quicker version 75degs 13 mins for me 14 mins for rest of family.
Best steak according to the kids is cheap chuck steak done 24 hours 58-59 degrees has turned out better than scotch as in flavour and tenderness according to my meat loving son.
Best chicken schnitty using breast butterflied although have stopped crumbing them now and straight on flame grill then toppings.(had always avoided using breast before. blah too dry)not now though.
Got my wifi version for $127 in mothers day sale as I was emailed a further 30% discount on top of savings been looking out for another discount email as a friend wants one as the discount code was good for 3 uses for friends. If another one comes through will post it on here.
just my 2 centsAnyone received their anova yet?
- 1
- 2
You could get the wifi one for $143.10 at Mothers day - I had to stop myself but my brother got one at that price.