Up to 50% off the Anova Red range. Stacks with the 20% off SUMMERDEAL code.
ANOVA Precision Cooker Pro was $619 down to $309. Add SUMMERDEAL code for a further 20% off. $248 + shipping
ANOVA Precision Cooker was $309 reduced to $229. Add SUMMERDEAL code for a further 20% off. $184 + shipping
ANOVA Precision Cooker Nano was $199 reduced to $149. Add SUMMERDEAL code for a further 20% off. $120 + shipping
Heats water bath to a specific temperature, and maintains this temperature. Put vacuumed packaged meat into this water. Entire Meat slowly (1hr+) gets heated up to this level. Food safe temperature throughout, so really hard to poison your family by accident. Take cooked meat out of package (vacuumed or ziplock), pat dry the meat as the bag contains some juice, place meat on cast iron pan/bbq very briefly to char, otherwise you have grey soggy meat.
Main benefit is 1. Can put in, walk away, and not have to worry about over/under cooking. It will only ever get as hot as the temperature set. 3. Perfectly cooks to rare, medium, well done. 3. No direct heat source onto meat, so can't burn the outside and the center be uncooked. 4. The texture of the meat is phenomenal, restaurant quality.
I have had one of the ANOVAs for 5+years. Looks like you're cooking with a giant metal dildo. To me, not worth the effort, but can absolutely understand if you had the time, busting it out regularly.
Also, I bought it for like $150. Unless youre buying for a professional kitchen, can't understand the jump
Brilliant description!
P. S. For Zane, this is a sous vide device.
Thanks for sharing your experience
It's a gear stick for new BMW
Also you can use it to pasteurise eggs
Surely no one is paying $619 for this.
Professional cooks, otherwise the Nano is perfectly fine.
Depends on how many steaks you are cooking at once.
Sure but it seems this is the kind of product that is permanently on sale for half price.
Not at all, I have never seen them this low before. Was on-sale in June briefly and then mid 2021.
Possibly 1-2 major sales per year, but pretty sure this is a record low.
BTW they move some volume at full RRP, not that I would pay it.
Sous Vide has a bit of a cult following, I went berserk for a few years (still have the nano and standard, never needed the pro).
People say it's easy but far from it, you absolutely can overcook\undercook, especially fish and chicken. Getting the sear right without cooking takes some friggin high heat. So you really need to be passionate about your cooking and willing to experiment and track your results.
I've now gone back to the Reverse Sear for protein, a lot quicker and I prefer the texture. If you do sous vide steak, cheaper cuts work best.
Still give things like pork ribs and lamb a good 12-24hr bath though, before cooking in the oven and the meat just falls off the bone.
Cant argue with the discount, its pretty juicy.
I feel like your paying more for the name than the product is worth. Especially considering there is heaps of alternatives on the market.
Cooking in plastic can't be good long term.
The meat or whatever you’re cooking is placed in a vacuum sealed bag or any bag in which the air is non existent. The water never touches the food.
My concerns are plastic toxins leeching during the cooking process
I share your concern, but all the evidence points to no more leakage than using plastic plates. You are cooking at low temperatures, eg: I cook salmon at 46c and depending on the cut of chicken ~65c (perfectly safe as it will be cooking for 2 hours)
You can get silicone bags. Some people also use these to ferment or make desserts/sauces, which are typically done in glass.
I don't personally know how much plastic bags leach at the typical sous vide temperatures. FWIW they typically run cooler than what plastic containers would be exposed to, but on the flipside it is a long exposure.
Will it detect a significant difference in cooking quality between groups?
Anyone considering getting the Nano should know that you can't open it up to clean it compared to the normal or pro version. You can run a vinegar bath but my Nano never seems to get fully clean.
Why is it getting dirty at all?
Mostly from a couple of bag leaks but also mineral buildup from usage over time :(
I have both the Anova Pro and an Inkbird sous vide circulator. I genuinely can’t tell the difference between them. Save yourself some money and get the Inkbird. I actually prefer it’s interface.
For reference, I cook anything from small steak through to pulled meats (pork/lamb), ribs, brisket and deserts like crem brûlée. Through all these examples I literally see no difference in timing or ability. It heats and moves water around. Not complicated.
Inkbird is 80 bucks on sale.
Get one of those.
Aldi has their version cheap regularly
Their re-usable silicon bags are also in sale if you're avoiding plastics and want something you can use more than once: https://anovaculinary.com/sous-vide-accessories/reusable-sil…
Cooker pro sold out.
what is this … how it works