Anova Precision Cooker - cook sous vide with your iPhone.

I forgot to say mine arrived last week. Since it Arrived, I have cooked many things with it - most of which have been very good indeed. One thing I won't be cooking any more with it is eggs. There is no way you can get the yolks and the whites cooked properly at the same time. Today I had eggs where the yolks were at the upper limit of how cooked I would want them but the whites were still running all over the plate.

Tonight's sous vide masterpiece (hopefully) will be halibut steaks in basil, lemon and garlic butter.
 
Stan_Lite said:
I forgot to say mine arrived last week. Since it Arrived, I have cooked many things with it - most of which have been very good indeed. One thing I won't be cooking any more with it is eggs. There is no way you can get the yolks and the whites cooked properly at the same time. Today I had eggs where the yolks were at the upper limit of how cooked I would want them but the whites were still running all over the plate.

Tonight's sous vide masterpiece (hopefully) will be halibut steaks in basil, lemon and garlic butter.
Click to expand...

I've had good results with eggs but you do have to sacrifice the outer bit of white. I used the ChefSteps egg calculator but essentially went one step down for yolk doneness and one step up for white.
 
Stan_Lite said:
I forgot to say mine arrived last week. Since it Arrived, I have cooked many things with it - most of which have been very good indeed. One thing I won't be cooking any more with it is eggs. There is no way you can get the yolks and the whites cooked properly at the same time. Today I had eggs where the yolks were at the upper limit of how cooked I would want them but the whites were still running all over the plate.

Tonight's sous vide masterpiece (hopefully) will be halibut steaks in basil, lemon and garlic butter.
Click to expand...

Im surprised by thatbgiven how moat sites rave about eggs being the oerfect sous vide ingredient
 
They're a bit of a pain to get right to be honest. You can get awesome results (better than all but the best traditional poached eggs) but the hassle and investment in refining your technique is quite high.
 
Hehe, there you go. It was great. The texture was consistent all the way through rather than being a bit pink in the middle and potentially a bit dry on the outside. Also really salmony if that's a word!

Very easy and stress free too.
 
As above, separating the loose white and firming the outside briefly in simmering water gives perfect results every time. I go for 62.5 degrees.

Got some topside in mine at the moment, 57 degrees for 24 hours with a basic salt, pepper and mustard rub. Will be serving it tonight alongside some new potatoes, red cabbage curry and green beans.
 
Topside was on the verge of mushy so will try a shorter cook next time, I assume because it's such a lean cut.

Trying some salmon tonight. I did prosciutto wrapped monkfish tail on Friday evening and that was pretty tasty, although removing the membrane from the fillet is a PITA.
 
One More Solo said:
Topside was on the verge of mushy so will try a shorter cook next time, I assume because it's such a lean cut.

Trying some salmon tonight. I did prosciutto wrapped monkfish tail on Friday evening and that was pretty tasty, although removing the membrane from the fillet is a PITA.
Click to expand...

It's not so much that it's lean it's that it's not a super tough cut (even though it's tougher than something like rump/fillet). Sorry, if I'd seen your post at the time I'd have mentioned it.
 
No great loss, was only a cheap piece from Aldi. Texture was ideal for sandwiches though, went down a treat with some mustard.

50 degree salmon was delicious though, somewhere between smoked and cooked salmon texture and great flavour. Highly recommend that one.
 
So far I've only cooked chicken breast in mine - 60c for an hour. The end result was excellent! So juicy.

The wifi was a pig to setup. The app didn't give any indication that it wasn't working but when I tried to control the Anova from the app it said it couldn't find the Anova. I spent some time messing about and reasleid that the Anova was connected to wifi but the app was adament that it couldn't find it.

The next day I tried again and it worked first time. Odd. From a quick google it seems a fair few people have problems getting the wifi working.
 
I had difficulty setting mine up as well. What I think went wrong in my case was that (I think) the phone and the Anova need to be on the same network for set up (after set-up, it doesn't matter).
I have 3 wireless networks (a 5GHz and a 2.4GHz for my own use and a 2.4GHz guest network my neighbour uses). Once I had them both on the same network, I got it set up no problem.
 
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