Anova Precision Cooker - cook sous vide with your iPhone.

Snookums said:
I look forward to the out come, just need to decide on some sides thinking thick chips and creamy garlic button mushrooms
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For me, it's always got to be potato dauphinoise with steak. Possibly a bit late for that though.

Doobedoo said:
What sort of power do these consume? If your cooking meat for 24+hrs for example how much electricity will it consume?
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I have no idea but I'm sure others do. The newest Anova is 900w though if that helps ?
 
Scam said:
For me, it's always got to be potato dauphinoise with steak. Possibly a bit late for that though.
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Just finished eating It was beautiful, probably the best steak I've ever had. I'll maybe do dauphinoise next time went with creamy mushroom so dauphinoise would have been to cream heavy
 
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Doobedoo said:
What sort of power do these consume? If your cooking meat for 24+hrs for example how much electricity will it consume?
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When running full tilt the latest Anova's have a 900w heating element, but they can run at reduced power and also turn on and off. Just to keep the temperature constant.
 
Fresh mackerel tonight, very simple, 50c for 25mins then crispy skin delicious, its nice sometimes just to have fresh food without any shenanigans of a sauce/dressing.
 
Got my Anova at the weekend as a late Xmas present. So far, I've tried poached eggs (won't bother again unless there's a lot of people, as it's a faff), carrots (amazing), chicken breast (it's like a different meat!) and tonight... rump steak. Really impressed so far.

Only disappointment so far is finding out there's no timer so I can't set it up and night and wake up to perfectly cooked eggs. Apparently Anova are a little paranoid that someone would get food poisoning by using such a feature for cooking meat, and as such they won't go beyond the Wi-Fi only ice bath option.
 
satchef1 said:
I've tried poached eggs (won't bother again unless there's a lot of people, as it's a faff)...
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Interested in your method? I've yet to try but various yt vids suggest just placing the eggs directly into the bath for 40mins at 63c, which should result in perfectly poached eggs.

I have my first steak cued up for tomorrow, looking forward to it but still debating how I should cook it. Although I usually ask for blue when out dining; I think I'll aim for medium raw for the cook.
 
darkgen said:
Interested in your method? I've yet to try but various yt vids suggest just placing the eggs directly into the bath for 40mins at 63c, which should result in perfectly poached eggs.

I have my first steak cued up for tomorrow, looking forward to it but still debating how I should cook it. Although I usually ask for blue when out dining; I think I'll aim for medium raw for the cook.
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Yeah that's what you do pretty much. Problem is you've got to then peel them once they're cooked and for most people's tastes you'll want to drop them into boiling water for just 10 seconds or so to finish the outermost still snotty bit of white. Did it for Xmas breakfast as part of eggs benedict for 8 one year which was easier than normal poaching but for just two I'd just do it by hand tbh
 
darkgen said:
Interested in your method? I've yet to try but various yt vids suggest just placing the eggs directly into the bath for 40mins at 63c, which should result in perfectly poached eggs.

I have my first steak cued up for tomorrow, looking forward to it but still debating how I should cook it. Although I usually ask for blue when out dining; I think I'll aim for medium raw for the cook.
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I'd go for 50c (52 is a med-rare from my experience) for 1 hours and then get a cast iron skillet as hot as you can - literally red hot. Dry the steaks, salt, a light brush with veg oil and then sear. I only really use thick steaks at least 30mm thick.

Keep us posted how it goes.
 
Hodders said:
I'd go for 50c (52 is a med-rare from my experience) for 1 hours and then get a cast iron skillet as hot as you can - literally red hot. Dry the steaks, salt, a light brush with veg oil and then sear. I only really use thick steaks at least 30mm thick.

Keep us posted how it goes.
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So, my first effort was ok'ish. Steak was beautifully cooked but I failed to a) dry the steaks and b) get the skillet volcano hot. It tasted lovely, albeit that it looked outwardly crap! I have another steak in the tank at 51c, bathing now for 70 minutes with triple cooked chips and white wine mushrooms cued up! Another beer and I reckon it's take two time for SV steak and chips.

EDIT - at 51c, for the cut, it came out raw. It was delicious. I cannot knock SV for an absolute consistent cook through the meat but I'm still undecided versus my previous method of a 5min (2min sides / 1min fatty rind) skillet cook for the same result. I think I may even try a SV medium-well next.
 
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Anchundan said:
When you say raw, do you mean rare? you mentioned raw in your last post too - just a little confused about temps and timing. If (when) I buy one of these things, I really want to get the perfect rare steak!
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I adore my anova for cooking steaks - just can't beat the consistency of the results.

Take a look at https://www.seriouseats.com/recipes/2010/03/sous-vide-steaks-recipe.html for a reliable guide to cooking steaks sous vide - for me I tend to cook 55C for an hour to hour and half to obtain a consistently perfect medium-rare. As above, pat dry with paper towel and finish each side for 30 seconds in a very hot skillet.
 
Ok, I think I want the large size one rather than the Nano version (bad reviews on the Anova site for the Nano). But I am really struggling to find this thing out here. I am sure before Christmas I could have ordered directly from the Anova website and they could deliver to China, but the website has changed now and I can no longer do this (or even find a price in RMB). I've found something very similar called "Roner Clip", but it doesn't look as good.

I will be visiting UK in March - so, where can I buy one of these in UK? And when do they have price cuts? The only place I've seen one is Amazon, and it's £139 at the moment! If I can get one from a high street shop, I should be able to get my tax back at the airport too.
 
I have the Nano, never had a issue with it tbh. Not much difference in price really, but it looks more phallic :)
 
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