Anova Precision Cooker - cook sous vide with your iPhone.

I've not had a customs charge yet but some people do receive letters later on demanding money so I guess I'll see. Dodgy practice really but heyho.

I made some eggs over the weekend that were awesome. I have some flank steak sitting at 56C at the moment too. Hopefully will be awesome for dinner :)
 
FrenchTart said:
I've not had a customs charge yet but some people do receive letters later on demanding money so I guess I'll see. Dodgy practice really but heyho.

I made some eggs over the weekend that were awesome. I have some flank steak sitting at 56C at the moment too. Hopefully will be awesome for dinner :)
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Ah great, part of me hopes they forget about it but it's not likely! Who delivered it?
 
Thanks. Wife loves a boiled egg and soldiers so might be a winner, do you have a preferred method?

Anyone got a recommendation for a vacuum sealer as well? Forgot to look into it.

Just remembered I've got some Donald Russell steaks and salt beef in the freezer, might have to give those a bash over the break.
 
Mine is finally on the way, although I don't quite know what the hold up was. Sucks that it'll be here in January now :(
 
Finally received mine, they look and feel a lot better quality than my sansaire

Might do a chateaubriand , rare with one, well done with other for the fusspots
 
Yep mine arrived yesterday as well. It's a beast! I don't have anything to compare it to but I am extremely happy with the quality. It is absolutely superb! I can't wait to use it. Any suggestions on a good starting recipe? And also any news about the iPhone app? I have checked the app store a few times but can't seem to find it.
 
CHokKA said:
Yep mine arrived yesterday as well. It's a beast! I don't have anything to compare it to but I am extremely happy with the quality. It is absolutely superb! I can't wait to use it. Any suggestions on a good starting recipe? And also any news about the iPhone app? I have checked the app store a few times but can't seem to find it.
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I also have a sansaire but these anovas seem built much better and they feel more of a quality product, the display, controls and the locking mechanism are are lot better too plus they are a bit smaller
 
Ive gone through about 25 eggs over the xmas period playing around, i think my bath seems to fluctuate in temp a little as the results are never 100% the same. Still the 75c for 13-14mins seems to be spot on:D also similar to the 70c for 18mins

Anyone tried chicken at 60c? i had some chicken fillets last week cooked for 1.5hrs @60c i have to say it was the juiciest chicken ive ever had!

Gftflmv.jpg
 
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