Anova Precision Cooker - cook sous vide with your iPhone.

I did duck breast last night. I was barbecuing other stuff so finished skin on a skillet on the barbecue. It worked really well for the duck 2 hours at 57. Texture was perfect if anything a tiny bit pinker would have been my preference for next time but that was likely the time spent crisping the skin on the weber. I'd say it was between medium and medium rare.

What bags do you chaps use when cooking with the Anova? I don't have a vacuum sealer so what should I be using instead?

I was told on here freezer safe bags. I've been using ikea ones.

anyone tried that corned beef yet: https://www.chefsteps.com/activities/flavor-packed-homemade-corned-beef-with-nine-day-brine

?

Looks good

Just found a pic of my duck from the other day (and other stuff):



Got rib eyes to try later

Really enjoyed steak cooked sous vide and then flashed in a very hot pan. Works a treat.

Made the eggs benedict and this chicken sandwich yesterday (although made a different kind of roll):
https://www.chefsteps.com/activities/tyler-s-fantastic-fried-chicken-sandwich

The eggs were a little too cooked for my liking so would adjust that next time but the sauce was really good.

The chicken was lush.

I've wanted to make that chicken sandwich for ages It does look delicious.

I've had mixed results with steak in the past. My new method is to simply cook it for one hour at 50C, take out and pat dry, then sear incredibly quickly over a chimney starter. Seems to work pretty damn well.

I've made a variation on that chicken burger and it is honestly the best chicken burger I've ever had.

Also chimney starter for sous vide steak is the way to go. Always get a good crust and that charcoal taste

Tyrone1Wils said:

I've made a variation on that chicken burger and it is honestly the best chicken burger I've ever had.

Also chimney starter for sous vide steak is the way to go. Always get a good crust and that charcoal taste

Click to expand...

I'm looking forward to doing chicken drummers and so on the same way. So good!

Tried mine out tonight for the first time and did a couple of salmon fillets cooked at 50 degrees for 40 minutes in a little lemon olive oil. Beautiful and such a soft melt in your mouth texture.

Looking forward to trying a few more things over the next couple of weeks!

What containers are you guys using?

Until now I've been using a large metal stock pot but that radiates out a lot of heat so I'm wanting to get a polycarbonate container and lid with a hole cut out for the Anova to sit in.

Very useful - thanks.

I bought 3 different sizes of polycarbonate "Rubbermaid" containers. I haven't got lids but I have some polystyrene I intend to make lids from.

Excellent, thanks for the pointers guys.

Are any of you using a rack to hold whats being cooked in place? I liked the look of the Lipavi racks but baulked at the price so I'm going to pick up an Ikea Variera in the next week or so and see how that works.

Hadn't really thought about containers. Have just been using a big le creuset pan i've got (mum couldn't lift it anymore so gave it to me, for which I'm grateful as it would cost a fortune no doubt!)

The polycarbonate containers arrived today and I've already drilled the hole for the Anova. A minor snag is that the 64mm hole saw is about 3mm too big so the Anova is a bit slack in the hole. I've ordered some PVC tubing which I'll cut and lay around the hole which should make it a snug fit.

I'm not sure if it's the Anova app update or the new firmware on my wireless access points that's done it, but the Anova app on my iPhone can't find the Anova.

I can see that the Anova is connected to the WiFi - I can ping it and I got a push notification on my phone when it got up to temperature but after rebooting everything the app still can't find it.

mine had a recent wobble but sorted itself out after a couple of reboots

There was an app update yesterday which seemed to sort it. I had to re-pair the Anova which I've always found to be very hit and miss but it seems to be working OK now.