Anova Precision Cooker - cook sous vide with your iPhone.

I did the Serious Eats sous vide ribs this week. As with most SE recipes, need to dial back the salt a touch next time and probably add a bit more liquid smoke, that didn't really come through at all. Felt like they were on the verge of being very very good but not quite. Keen to have another go though. Beef ribs are another must do but I need a bigger container!
 
Nice OMS. Agreed re salt levels in SE (even worse with ChefSteps).

I've made beef ribs and brisket sous vide before and had quite good results. Needed work however, but can't remember what exactly off the top of my head. Planning on having another go quite soon I reckon.

Personally I still massively prefer the results of a pre-smoke step as compared to liquid smoke and nitrate salts. Main issues are that nitrate salts do negatively impact taste and texture IMO and good liquid smoke is a bit of a pain to get over here.
 
Done ribs and brisket this week. Turned out good on ribs for only 5 hours on sous vide. I halved to chefsteps salt amount from their recepies
 
FrenchTart said:
Nice OMS. Agreed re salt levels in SE (even worse with ChefSteps).

I've made beef ribs and brisket sous vide before and had quite good results. Needed work however, but can't remember what exactly off the top of my head. Planning on having another go quite soon I reckon.

Personally I still massively prefer the results of a pre-smoke step as compared to liquid smoke and nitrate salts. Main issues are that nitrate salts do negatively impact taste and texture IMO and good liquid smoke is a bit of a pain to get over here.
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Ah interesting, how are you pre-smoking? Stove top or proper smoker?

I've got a Smoking Gun which I should have finished them with. It only gives a superficial smoke flavour but it's pretty good for the effort involved.
 
I use the Wifi bit every time I use it. It just makes things a little more convenient as I can check it from my phone and also get a push notification when the water is up the temperature and when the cooking time has elapsed.
 
I assume so as long as you're in range for the bluetooth to work.

With the wifi version you don't need to be on the same wifi network as the Anova for all that stuff to work. A few weeks back my other half wanted to sous vide some chicken but couldn't work out how to set the timer on the device itself so I did it from my phone whilst on a train. A bit gimmicky but potentially useful.
 
I've been thinking of getting one of these for a while and with the £50 discount now really tempted, I'm hovering over the Buy button.
Do people find it's a worthwhile purchase or does it get used initially and then resigned to the back of the cupboard?
I'm mainly looking for more tender steaks and beef roasts as I'm not happy with the results I'm currently getting despite trying numerous methods and cuts of meat.
 
chipperhead said:
I've been thinking of getting one of these for a while and with the £50 discount now really tempted, I'm hovering over the Buy button.
Do people find it's a worthwhile purchase or does it get used initially and then resigned to the back of the cupboard?
I'm mainly looking for more tender steaks and beef roasts as I'm not happy with the results I'm currently getting despite trying numerous methods and cuts of meat.
Click to expand...

Similar question was asked a little while ago. Many of us have had the unit over a year and are still using it regularly :)

One More Solo said:
Has anyone had a go at sous vide scrambled eggs? Seem to be a few different approaches and temperatures.
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Nope but I'd be interested to hear how you get on. I don't make scrambled eggs that often anyhow tbh but when I do it does tend to be quite active cooking time-intensive.
 
I'll give the Heston recipe a bash then, I'm very fussy about scrambled egg consistency and there's a really fine line between raw and overcooked. Tricky in a pan too as inevitably some bits get cooked a lot quicker than others.
 
The Anova Sous Vide is now on summer sale for £89, I'm debating about whether it is worth it? I'm usually in a rush to cook / meal prep so wonder if sous vide cooking is very time consuming?
 
It's definitely a slower method of cooking. For example, I sous vide chicken breast for 2 hours. Oven roasting them would take about 25 minutes.

If time is the issue then sous vide cookery probably isn't for you.
 
2 hours is a long time for chicken breast tbh...

Re sousvide cooking:
Think of it a bit like a slow cooker - you can leave stuff unattended for a long time...so it's not "active" cooking time.
 
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