Author Topic: Anova Sous Vide Immersion Circulator (Read 76681 times)

Jackitup · « **Reply #60 on:** January 11, 2014, 08:58:35 PM »

Quote from: Chicago Bob on January 11, 2014, 08:41:36 PM

Oh, I'm sorry...thought you had one of these. http://www.pleasanthillgrain.com/vacuum_packaging_machine_ary_vacmaster_food_vac_system.aspx?gclid=CKudg9rA97sCFSLxOgodUnsAQw

I was looking at the 215 http://www.webstaurantstore.com/ary-vacmaster-vp215-chamber-vacuum-packaging-machine-with-10-seal-bar/120VMASVP215.html but settled on the 112 for almost 1/2 the price and pretty close to the same specs, close enough for my use anyway

jon

Jackitup · « **Reply #61 on:** January 12, 2014, 12:06:58 AM »

The Anova has been going for 5.5 hours now and I've been up anyway so I have checked the temp with my Thermapen about 10 times and every time it has been 130-130.1F (mearsured at several spots in a 5 gallon kettle). The Anova has read solidly at 54.4C (130F), so it is thus far standing up to it's +- .01C accuracy claims! And you have to be standing right next to this thing to hear it running, SUPER smooth and quiet operation!

jon

Chicago Bob · « **Reply #62 on:** January 12, 2014, 12:35:57 AM »

Quote from: Jackitup on January 12, 2014, 12:06:58 AM

The Anova has been going for 5.5 hours now and I've been up anyway so I have checked the temp with my Thermapen about 10 times and every time it has been 130-130.1F (mearsured at several spots in a 5 gallon kettle). The Anova has read solidly at 54.4C (130F), so it is thus far standing up to it's +- .01C accuracy claims! And you have to be standing right next to this thing to hear it running, SUPER smooth and quiet operation!

jon

Awesome...jus what I wanted to hear.......c'mon Fed Ex!!

Jackitup · « **Reply #63 on:** January 12, 2014, 12:46:10 AM »

Another thing for those that may not have picked up in the photos of the machine broken down/taken apart, is that it does NOT have a pump, but an impeller/prop to centrifuge the water. Thus, no need for distilled water as there are no internal parts in the water. Nothing gets pumped thru the machine.

jon

PrimeRib · « **Reply #64 on:** May 30, 2015, 06:47:52 PM »

On sale today for $99 on Amazon. Enter coupon at checkout "ANOVAONE".

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black) https://www.amazon.com/dp/B00UET2UI2/?tag=pmak-20

TXCraig1 · « **Reply #65 on:** May 31, 2015, 09:54:28 AM »

Quote from: PrimeRib on May 30, 2015, 06:47:52 PM

On sale today for $99 on Amazon. Enter coupon at checkout "ANOVAONE".

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black) https://www.amazon.com/dp/B00UET2UI2/?tag=pmak-20

Thanks for posting that! I've been looking for an excuse to get one for a long time.

dsissitka · « **Reply #66 on:** May 31, 2015, 10:29:51 AM »

The new one is also on sale for $129 shipped:

http://slickdeals.net/f/7882261-anova-percision-sous-vide-cooker-129-w-free-shipping

PrimeRib · « **Reply #67 on:** May 31, 2015, 10:38:52 AM »

There are a few differences between the original “One” and the new “Precision”.

The One is more powerful (1,000 watts vs 800 for the Precision), has better display/interface and can handle a larger amount of water.

The Precision has Bluetooth and a better clamp that also slides up and down allowing use in a shallower container than the One.

Bill/SFNM · « **Reply #68 on:** May 31, 2015, 10:58:32 AM »

I own 2 of the Precision models as a KS backer. They are so good and precise that I have mothballed the DIY setup that I'd been using for many years. I'm just cooking "household" quantities and have never found the need for more than the 800 watts. Maybe the 1000 watt model would heat the water faster, but since the hot water out of my tap is very hot, it really isn't an issue. Once the bath is at SV temps, only a small amount of energy is required to maintain the desired temp.

I have never used the app.

kiwipete · « **Reply #69 on:** May 31, 2015, 06:25:49 PM »

Quote from: PrimeRib on May 30, 2015, 06:47:52 PM

On sale today for $99 on Amazon. Enter coupon at checkout "ANOVAONE".

Anova Sous Vide Immersion Circulator - 120V Circulator Cooker (Black) https://www.amazon.com/dp/B00UET2UI2/?tag=pmak-20

Like Craig said: Thanks for posting that. Been wanting one for quite some time now, and this gave me the perfect excuse!

TXCraig1 · « **Reply #70 on:** June 05, 2015, 08:03:17 PM »

My first sous vide attempt - the cheapest piece of beef I could find - select chuck @ $2.49/lb. 30 hours at 131F with a few peppercorns and garlic slices in the bag. It was as tender as you could ask for, but I was a bit underwhelmed with the flavor. I'll look for something with more fat next time. This piece was LEAN. Seared on a cast iron skillet after. Definitely better than making pot roast with the same cut of meat.

TXCraig1 · « **Reply #71 on:** June 05, 2015, 08:07:35 PM »

Here is the simple set-up - I was losing about 1/2cup water/hr until I put some Al foil over most of the pot then almost none.

Jackitup · « **Reply #72 on:** June 05, 2015, 09:20:53 PM »

NICE.....I do the same thing with foil or plastic wrap covered with a towel. Heats up to temp remarkable fast. Give the short ribs a go Craig, my favorite thing out of it, hands down!!!

jon

TXCraig1 · « **Reply #73 on:** June 05, 2015, 09:59:09 PM »

Yep. Short ribs next week!

Jackitup · « **Reply #74 on:** June 06, 2015, 12:08:58 AM »

Quote from: TXCraig1 on June 05, 2015, 09:59:09 PM

Yep. Short ribs next week!

You'll love it. That collagen and connective tissue melts into that dense, creamy, gellatin stuff surrounded by hunks of meat.........I gotta get some soon. I liked them little pockets of soft tendon and collagen as much if not more than the meat. I know you know what I'm talking about, love that stuff. I'll be waiting to see your results.

jon

Bill/SFNM · « **Reply #75 on:** June 06, 2015, 07:44:00 AM »

One of my favorite ways to do beef short ribs - Korean Kal Bi. Just pop some short ribs and some of this mix into a pouch. Finish over coals or hit with a Searzall. Serve with sticky rice. This batch will go for 36 hours. I prefer a bit lower temp, but my wife prefers them this way.

TXCraig1 · « **Reply #76 on:** June 06, 2015, 10:19:46 AM »

Bill, are you using the clamp on the Anova, or just resting it in the hole?

Bill/SFNM · « **Reply #77 on:** June 06, 2015, 10:22:28 AM »

Quote from: TXCraig1 on June 06, 2015, 10:19:46 AM

Bill, are you using the clamp on the Anova, or just resting it in the hole?

Clamp. It almost fits perfectly on the Cambro.

Mmmph · « **Reply #78 on:** June 06, 2015, 02:41:56 PM »

Making chicken salad, en sous vide.

Cooking the chicken...Salt, pepper, tarragon and lemon.
150F for 2 hours for white meat.
160F for 2 hours for dark

http://www.seriouseats.com/2015/06/sous-vide-chicken-salad.html

bradtri · « **Reply #79 on:** June 06, 2015, 04:44:58 PM »

Craig,
I'm only mentioning this because I can't tell from your picture, but a Sous Vide in a flat bottom pot can and will crack a hard surface countertop. If you aren't already, something underneath the pot will save you from my disaster.

Also, I've been putting the meat with marinade in the bag overnight in the fridge and then just popping the bag in the Sous Vide and it really amps up the flavor.