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Big price drop on the ever popular sous Vide machine.
Keeps the bathwater from getting cold as well!
Shhh… Don't tell that to your friends when they are coming for dinner. :P
I love the WiFi and I love it.
Would recommend the wifi over the blue tooth if like me you want food to be ready when you come home from work.
Wifi version is $219
I bought mine for $149, it's regularly on special.
How you cook food when you are not home? For example, you go work on the morning and food will get ready when you get home?
Controlled by an App, you can set the time and temperature, so usually around 4.30pm I put my steak on and ready by 6pm for when I get home.
@Kah: Thanks @Kah. I am thinking of leaving foods outside for 6 hours. Ha ha ha
@Kah: still not following… do you leave the steak in a water bath all day? or do you put it in when you get home and duck out again?
@mkerr: think the idea is you put it in when you get home and you can do other things while it cooks eg gym, shopping etc, and with the wireless you could check progress, so you don’t come home and nothing happened.
Yes exactly. My kitchen stays pretty cool. So I put it in a water bath, i have a vacuum sealer from Aldi and food my food in the bath just before I leave.
I've also heard of people leaving it in an ice bath for hours before turning it on. Haven't done it myself so I can't confirm how healthy it is.
@Kah: not sure that's a good idea dude. At least ice bath it!
Sorry I didn't want to complicate things, but I usually have it in a small esky with ice cubes.
I've only done this in winter though. Haven't tried on hotter days.
I have a WiFi version and don’t use it. To be fair I can’t even make it work with WiFi, however didn’t put too much effor as Bluetooth is enough
How does that work? Can you control the thing from the internet?
Yes. Seems very useful until you realise the Russians can hack in and see what you are cooking for dinner!
and they might be up to their nasty tricks of turning your 63 degree egg to 66 degrees >:(
How much of a usability difference does the addition of wifi make for the higher model?
for my use, i don't bother with the app at all.
I just set to the temp with the dial and walk off.
the overall timing doesn't really matter that much - it's usually an hour or so (steak / fish) or 24-48 hours (slow cooked tough meats)
the app is just a gimmick, unless you're not into reading recipes and about cooking temps / times. might be useful then. being able to throw a steak in the pot and visually select a "doneness" level etc.
I read posts from people recommending the wifi version, which is what I got. for my usage, I'd recommend getting which ever version is cheapest.
One of my favourite kitchen purchases ever. There's a lot of people that poopoo sous vide, most of them have never tried it. It's not a panacea of cooking, but it's insane how good you can make some dishes with it. It's also very useful for bulk meal prep!
I own a wifi unit but have been using Bluetooth mostly lately. There are times when wifi doesnt work — app couldnt find the anova eventhough it worked fine previously.
Same features on both models but means you can operate it while away from home.
We use ours every week - we seal and freeze all our meats so in the morning we throw the meat into the water and add ice.
Around 4pm-5pm turn it on while at work so it's ready to eat at 6pm when we get home
Found best results with chicken breast (no longer dry), salmon and thicker cuts of steak. Once cooked take out and sear for 1 min
I find using the app is a pain. It turns the machine off when the time is up, whether you are ready or not. If you manually set the timer, it will beep incessantly at you until you turn it off.
As @mkerr says, just get the temp right and don’t set the timer. A medium done steak at 55-degrees can go for an hour … or two.
I know these guys aren’t fans of the app but I think it’s great. Makes it so damn easy.
This or a microwave?
I use this far more than a microwave.
I look at these every time they come up here. But reading the comments always leaves me wondering why bother with all the extra time and planning, plus money and effort to seal food into plastic bags - then having to pull some foods out and into a frypan to brown them anyway - I really don't get the point. It's the same or more effort - just a different way of doing the same thing I already do without one.
e.g. Someone above mentioned moist chicken. You just put the same (or less?) effort into noting cooking times and heat settings on your stove (which you'd have to work out with these units too, unless I'm missing something). For moist chicken, a chicken breast goes from freezer to microwave. Defrost 8-12 minutes depending on size - still a slight bit of 'icey' helps keep it moist. Squirt of oil into a cast iron pan. Chicken into pan. Saucepan lid on top. Set heat to '120' on my induction hotplate for 6 minutes. Go do whatever else - mix up mashed potato, check email, etc. Remove lid, flip it over with a fork, replace lid another 4 minutes.
I worked this out after visually inspecting the same meal several times. i.e. How chicken breast feels when you press down with the flat of a fork to know the inside is cooked but isn't raw.
If it's becoming hard at this point I eat. If it's still plenty soft I replace the lid (heat off) and go have a shower before eating.
It's succulent and already has Maillard reaction browning, rather than removing it from a bag to brown it at the end of cooking anyway.
Oh, and after cooking I sometimes put instant gravy powder and hot water into the pan to mix with the chicken juices to improve the taste of the gravy. Result is better than any restaurant I've been to.
Other things I use a pressure cooker.
Others again I grill.
I'm open to new things, but I really don't get the point of this. It's more preparation, planning, cleaning up afterwards, plastic waste…
If you're good at cooking, all your points are valid and true.
If you're crap at cooking, throw some crap in a bag, press a button and wait, then take it out and seer it, picturesque results.
Easy way to get consistent results when lacking in skill.
even if you're good at cooking, it's still probably less time over the stove, set and forget is less effort than constant attention for a shorter amount of time.
That's how I thought it was meant to be anyway, and the reason I'm considering getting one.
So you have an induction cooktop you set to 120. I’m sure that cost a lot more than a sous vide. The sous vide allows you to take the time critical elements out of cooking. I do Lemon curd in jars with my Anova. Instead of making sure I get just the right “bubble” temperature to ensure cooking but not burning I just mix it up in my magimix, put it in the jars and cook it is a water bath for 1 hour. The curd is delicious. I use a silicon bag for my other cooking because I hate the waste of plastic with Sous Vide. Personally I don’t use mine for steaks, I use if for low slow cooking like corned beef. I agree though it is horses for courses. I bought a Breville go slow pro for pressure cooking because it saves all the pfaffing about with a standard pressure cooker.
May I ask what is the brand and model of your induction hotplate? I bought one of those $49 el cheapo units from The Reject shop and it's driving me crazy: it doesn't have 'true' temperature control, instead, all it does is cycle on & off. I use it only to boil water or make soup.
Yeah, mine is the same style. I had to 'learn' how to best use it. This is mine: www.ebay.com.au/itm/183442015132 - it has no 'plastic press-button sheet' to split or lift off - the buttons are under the glass and it works like a smartphone screen or a touch lamp. I don't take particularly good care of it, and it still looks like new after 3 years. It was selling for about $60 back when I bought it, but only cost me $1 due to some ebay discount deal posted here about 3 years ago.
With chicken breast fillet in a cast iron frypan, I set it to 120 (on the 'fry' setting), put a stainless saucepan lid fully covering the pan if the meat hasn't been frozen yet - or - tilted so steam escapes if it's been defrosted. This allows most of the steam to escape so the meat doesn't swim and boil in water, which happens a lot with steak. For steak it's 140 because 120 doesn't brown steak enough. Cook both about 6-7 minutes first side, and 4-5 the second side. You play with times depending on the mains voltage, if it's summer or winter, etc. And the 120 or 140 to get it right. Then remember it or write it down. The idea is the lid keeps at least some of the steam circulating over the top of the meat all the time, and so it remains moist (not forever though - you still should test for touch so it's not dried out, until you get the variables right to remember/write them down).
Using a 30cm carbon steel wok, I do most stirfrys at 200, much fewer at 220 (on fry again) but it depends on the quantity of food in the wok. If go to the next step up - full blast at 240, the wok seems too hot and burns things like the aromatics - ginger, garlic, and onion used first in many stir fries. But if the wok has a lot of food draining the heat away, THEN it gets turned full blast to 240. I have noticed the bottom of the wok is deforming about the size of a 50 cent piece - like it's been heated too much in one spot. But that could be because for a long time I only used flat-out 240 until I realised I didn't need it that hot.
When I heat oil in the wok to fry chips I set it to 200 (on fry - again), and set the microwave timer to 6 minutes (or 5 min if the oil level is lowish). When the alarm goes off it's ready to fry the chips: not so hot it burns them brown before they're stiff, and not so cool that they go soft and mushy. Move them around every couple of minutes and remove when most of them have risen to the surface.
For pot roast beef in the pressure cooker, first I turn the induction to full blast: 240 on fry. Then when the valve shows it's up to full pressure, I turn it down down to 80 for the rest of the recipe cooking time.
So basically I can't be bothered with the specific settings like 'soup', 'noodles', 'milk', etc. They may work, but if one setting is too low on fry, and the other is too high, I just move the frypan/pressure cooker a little off-centre until it's right. You learn to work around their limitations in other words.
ok….. i'll try one.
Finally I have convinced myself to get one. Thank you op.
Excellent price. We are using it not only for sous vide but also to unfreeze products, results are much better compared to microwave. Warranty is also great.
I Just brought the Wifi version…something I found is that the water immersion technique didn't hold the flavour as well as vacuum sealing machine. I love this machine and you can get reusable vacuum bags from Amazon for like 30 bucks. Search this "Sous Vide Bags Kit for Anova Cookers-20 Reusable Food Vacuum Sealed Bags"
the wireless one is 900w blue tooth is 800w, but at this price if you want to feed lots of people just get 2 bluetooth and you got 1600w for cheaper.
i bought a bluetooth one last year which i haven’t used yet but keep wanting to do thick steaks to medium and them finish on a pan or the bbq, but an usually in a hurry and mostly cook for one person.
PID controlled heating element.
OP's username checks out.
Thanks! Been waiting for this price. Thanks FatsWater for the reusable bag recommendations too
For a second there I thought OzBargain went XXX rated. It looks like something else.
Great bday present for the wife that will likely be good for me too :P
Clean it thoroughly if you're going to share. At this price, you should save the hassle by buying one each.
Bought one, thanks OP!!
Being a chef, cannot be more in love with sous-vide cooking. Hopefully it is as good as it states.
Yass, price protection time! Thanks OP :)
Took the plunge! Ordered this as I love a medium rare steak and runny boiled eggs!!!
Runny Boiled Eggs = Boil the egg in water for 7 minutes for runny yolk, and slightly less for more runny.
Medium Rare Steak 1" thick steak = Fry pan 5min first side, 3 min 2nd side. done…..
Interesting way of doing something easy but longer with Sous Vide…..
On a side note, this is an amazing product to put inside the container to separate food and maximise water flow.
Very smart, will definitely have to try this out.
But buy two, as food has a habit of floating even when vac sealed, and so I use a second one as a weight.
The trick is you don't need to seal, the water pressure will squeeze the air in the bag out of it then put a clip on bag and attach it to the side of the container.
True. But if you have an oddly shaped item, there is still heaps of air in there, and they can float.
What is the clear tank in the pic?
Cambro Camwear 28CW135 container
Cambro Camwear 28CW135 container
Its not my setup, I have similar, I use
I dont recommend stainless steel, too hot (dangerous)
@xioxxio: Ooh. I've been looking at those. Are they good? Which size? Why black?
Makes no difference. Black retains the heat a bit better also I find guests freak out when they see their food in water bath.
A cheap Esky/cooler with a hole cut in the top works for me - helps keep the water temp stable.
I use the ikea lid holder to weight the bag but I also use a stainless steel steamer to do this as well - partially opened and inverted it jams against the sides of the container.
So these aren’t available anywhere with a local AU power plug?
This deal comes with an AU plug?
Ah didn't notice that.
Is there still a 30% off code when you visit the website and stay on a page for more than a few seconds? I ordered the wifi one about 2 weeks ago and used the 30% off code on it. Code was ANOVALOVE-T7wsRQU1z7146 - though that looks unique.
Worked for me.. down to $69.30 :o
Works here too, that's awesome!
damn missed it by a few minutes
did you order 1 or two?
I didnt order one in the end as when I went back it was expired, great price if someone got it!
Thank you! Let's hope they honour the orders now.
Stopped working just before I got to the payment
Not working for me
Bugger, just ordered and saw this. Went back on to check with a different browser and no luck :(
Ah well, hopefully when the first cook turns out really well, I’ll be able to justify the extra $30 :)
not working for me
me too, i saw this code in the other thread, but doesn't seem to work.
Nothing is popping up. Do you have to be on a specific page
Product any good?
Got one, always wanted to try sous vide steak.
Now who's posting a vacuum sealer deal?
Have been eyeing one of these for a long time now, finally pulled the trigger today. Hope the wife doesn't kill me :P
she won't if you offer to cook with it. I don't do a lot of steaks but it works well for corn cobs, lemon curd, corned beef etc
Whats the best container for it?
Anything that fits your food and the circulator will work. The more insulation, the lower the power consumption. Best option would be modifying a cheap esky.
I bought a polycarbonate container from a kitchen place and cut a hole in the lid with a keysaw to the size of the Sous Vide heater. I then wrap the container in a big old woollen scarf and some towels. It keeps the temperature very well. The water is still warm the next day after I've finished using it.
Pulled the trigger.
For those who use this what container are you using? Do you use cambros?
Where to get vacuum sealed bags?
Do i need to seal the bags or is the bag with air in it ok for steak etc.
i've read lots of people use a normal zip-lock bags and use the "submerge in water to push the air out" method.
reading the below article just made me drool.
I use any containers.
For short cooks (i'm doing an egg now for my ramen) I'm using just a big pot.
For long cooks - I'll use an eksy
I've not modified the esky, just have the lid partially on.
I'll often use my pressure cooker pot sitting on the kitchen bench. - the right size for a few steaks, and I don't worry about heat efficiency for a 1-2 hour cook time.
I think if you were going to go a large meal prep setup, then I'd make sense to get something larger - but you could probably use something from officeworks on the cheap (at the cost of heat efficiency
as for the bags - I managed to get one of the Aldi vacuum sealers. Would strongly recommend doing so. They also sell the bags / rolls occasionally. Otherwise, there's a few sources on ebay that are far cheaper than anywhere else. Think I got 10 rolls for <$30 at a guess.
I use the vacuum sealer for all sorts of things. Just today I made some pizza sauce and vac sealed it into the freezer, and some chopped up chicken / capsicum / onion so I can throw into the wok for fajitas on a weeknight.
Cheers OP, I was hoping they'd do a special for Father's day.
I don't understand why everyone uses the ice why not just slow cook at a lower temperature? A lot of chefs slow cook meat for 48hrs this way.
It depends on the type of cut, chicken breast for example doesn't work well slow cooked. And leaving it at room temperature for many hours can be potentially dangerous.
So use ice to keep the water very cold until ready to cook.
Chuck, Brisket, pork belly, ribs etc are good for slow cooking as fat & collagen breaks down
Thanks for the information Kah i had a great steak a while ago that had been cooked in a sealed bag with a white pepper sauce for 48hrs and thought that was the main use.