I got my Anova today!

[Kaido]

The new Anova model is 900 watts and has Wi-Fi & Bluetooth. The old one is 800 watts & is just Bluetooth. Normally $199, the Bluetooth-only model is $50 off today. $150 shipped off Amazon:

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

Personally, I've never really used the Bluetooth feature, so Wi-Fi would be even more useless for me. I don't know what difference the extra 100 watts makes either, didn't really find out anything online about it. So if you're looking to pick up a sous vide machine, this is a pretty good deal!

 

[slayer202]

looks like the new one can handle more water and is quicker to heat up

 

[agent00f]

The new Anova model is 900 watts and has Wi-Fi & Bluetooth. The old one is 800 watts & is just Bluetooth. Normally $199, the Bluetooth-only model is $50 off today. $150 shipped off Amazon:

https://www.amazon.com/Anova-Culinary-PCB-120US-K1-Bluetooth-Precision/dp/B00UKPBXM4

Personally, I've never really used the Bluetooth feature, so Wi-Fi would be even more useless for me. I don't know what difference the extra 100 watts makes either, didn't really find out anything online about it. So if you're looking to pick up a sous vide machine, this is a pretty good deal!

The original anova was 1k watts. In theory the 20% difference to the precision should make it that much fasters/slower to heat the water, so basically if it takes 20 to heat X amount of water to target temp it'll take 16 or 24 with the other one. Or in this case with 900w/10%diff model, 18/22 min or 2 min you're saving.

*Technically that's not quite the exact answer for the cooking which involves diff.eq of temp gradient into the food, but reasonably close first approx.

 

[Kaido]

The original anova was 1k watts. In theory the 20% difference to the precision should make it that much fasters/slower to heat the water, so basically if it takes 20 to heat X amount of water to target temp it'll take 16 or 24 with the other one. Or in this case with 900w/10%diff model, 18/22 min or 2 min you're saving.

*Technically that's not quite the exact answer for the cooking which involves diff.eq of temp gradient into the food, but reasonably close first approx.

One of the things i read when I was looking up the 800w vs. 900w was that the original unit was actually 800w, not 1000w, but was 1000w-equivalent in efficiency.

I'm curious as to what the actual time difference & quantity difference would be. If they didn't upgrade the circulator, then I don't know if it would be able to handle a higher quantity either. And if, but your calculations, it's only 2 minutes of time savings...meh. The whole point of Anova is to be "slow", so...yeah.

 

[agent00f]

One of the things i read when I was looking up the 800w vs. 900w was that the original unit was actually 800w, not 1000w, but was 1000w-equivalent in efficiency.

I'm curious as to what the actual time difference & quantity difference would be. If they didn't upgrade the circulator, then I don't know if it would be able to handle a higher quantity either. And if, but your calculations, it's only 2 minutes of time savings...meh. The whole point of Anova is to be "slow", so...yeah.

The "original" Anova One was 1000w. They claimed the 800w precision was 1000w equivalent due to better circulator or whatever, but I have doubts about this. The One feels bit faster at raising temp to me anyway. Generally speaking unless the circulation is rather poor the heating rate/efficiency should be quite well approximated by the element power consumption.

 

[zinfamous]

looks like the new one can handle more water and is quicker to heat up

ya, more watts should give it more volume capacity and quicker cycling. the original model also handles more volume than the current bluetooth model, though I forget the specs.

I think wi-fi would actually be useful, because you can start it or turn it off, or change temp for some reason, while away from home.

 

[Kaido]

ya, more watts should give it more volume capacity and quicker cycling. the original model also handles more volume than the current bluetooth model, though I forget the specs.

I think wi-fi would actually be useful, because you can start it or turn it off, or change temp for some reason, while away from home.

I'm curious if anyone actually uses it for remote-start because what would you do, make an ice bath so the meat doesn't go bad in room temp water sitting there all day?

 

[agent00f]

I'm curious if anyone actually uses it for remote-start because what would you do, make an ice bath so the meat doesn't go bad in room temp water sitting there all day?

Yes, and also meat/etc doesn't go bad as fast as I've found many americans oddly suppose, and it any case you're hopefully cooking it to a safe degree afterward.

 

[zinfamous]

Yes, and also meat/etc doesn't go bad as fast as I've found many americans oddly suppose, and it any case you're hopefully cooking it to a safe degree afterward.

this. pretty much any meat should be fine sitting out all day--especially if you've already seasoned it with salt/pepper, et al.

 

[MrSquished]

new Anova oven out https://anovaculinary.com/introduci...edium=paid+social&utm_campaign=conversions+us

 

[agent00f]

new Anova oven out https://anovaculinary.com/introduci...edium=paid+social&utm_campaign=conversions+us

Looks to be a mini combination oven, which is pretty interesting given how much the real ones cost. Has potential if they get it right. Sharp used to make somewhat affordable versions, but they never quite got the design down and mine sits largely unused.

 

[deustroop]

ya, more watts should give it more volume capacity and quicker cycling. the original model also handles more volume than the current bluetooth model, though I forget the specs.

I think wi-fi would actually be useful, because you can start it or turn it off, or change temp for some reason, while away from home.

The thread "Cyber attack yesterday, was possibly powered by IoT devices" would apply here ? "Cooking the bacon " now takes on whole new meaning.

 

[Kaido]

The thread "Cyber attack yesterday, was possibly powered by IoT devices" would apply here ? "Cooking the bacon " now takes on whole new meaning.

Have you seen the June Smart Oven? $1,500 IoT toaster oven:

https://juneoven.com/

It has a 5" LED touchscreen, integrated Wi-Fi, an HD camera, and an NVIDIA 2.3 GHz quad-core CPU with 192 CUDA GPU cores. You could probably mine bitcoins with it lol.

I'm a huge appliance nerd, but I kind of shy away from IoT appliances. There's too much stuff that can go wrong...software issues, hack attacks, etc. I don't even like touchscreen controls on stuff...my buddy has a crazy-expensive induction stovetop where the buttons are all touch buttons integrated into the top glass panel. Where the heat is. Where hot spills occur. It's moronic!

 

[Kaido]

Serious Eats - Food Lab: For the Juiciest Bacon, Give Your Sous Vide Cooker the Night Shift:

http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html

* Thick-cut bacon, sous vide directly in package
* 145F for 8 to 24 hours
* Sear on one side on medium-high (325F, with a weighted press if you have one) & flip for a quick color-sear on the other side, but don't cook-sear it on that side
* Can par-cook in bulk (put in fridge & just sear the next day, or else store in freezer)

Deeeeeeeefinitely gonna try that this weekend!

 

[zinfamous]

Serious Eats - Food Lab: For the Juiciest Bacon, Give Your Sous Vide Cooker the Night Shift:

http://www.seriouseats.com/2016/11/how-to-make-juicy-sous-vide-bacon.html

* Thick-cut bacon, sous vide directly in package
* 145F for 8 to 24 hours
* Sear on one side on medium-high (325F, with a weighted press if you have one) & flip for a quick color-sear on the other side, but don't cook-sear it on that side
* Can par-cook in bulk (put in fridge & just sear the next day, or else store in freezer)

Deeeeeeeefinitely gonna try that this weekend!

I'm not going to toss bacon sealed in the store package directly into my water bath. No way I will trust that packaging. Now....grabbing unseasoned, thick sliced pork belly from Costco and curing it myself, then souse vide? That is something else...

though I supposed taking it out, sealing in your own bags, then in the water bath should be fine.

 

[Kaido]

I'm not going to toss bacon sealed in the store package directly into my water bath. No way I will trust that packaging. Now....grabbing unseasoned, thick sliced pork belly from Costco and curing it myself, then souse vide? That is something else...

though I supposed taking it out, sealing in your own bags, then in the water bath should be fine.

Some of the Facebook comments mention that the cheaper brands have a really plasticy smell that permeates the food after sous viding. I think I'd be more comfortable buying from a butcher & then using my Foodsaver (yay for cheap eBay bags!). I do like the idea of freezing the sous-vide'd bacon so you can simply thaw & sear to save time.

They sell pork belly at your Costco??

 

[zinfamous]

They sell pork belly at your Costco??

Heck yeah, I thought that was standard? At least, it very much is along the West Coast. When I moved out here last year, I couldn't find it at Costco and started bitching about it in some thread here. But several months later, I noticed that they started selling sliced pork belly, so I asked the butcher if they had whole slab for sale. He walked back and carried out a 10lb slab and tried to sell it to me @ ~2.40/lb. I was like--easy trigger! just asking for research purposes!

So, if you don't see it, maybe ask the butcher(s)

 

[ponyo]

Pork belly at Costco seems to be seasonal on the East Coast. I haven't seen it recently. As for sous vide bacon, no thanks. I'm sure it's good but so is cooked on the stove.

 

[Pantoot]

The wife just dropped a package of costco bacon in the water, so its going to be BLTs for lunch tomorrow.
I really like the prospect of just searing it on sunday morning for breakfast too.

I too am skeptical about the factory seal, but I think it should be easy enough to tell if it leaks or anything.

 

[GagHalfrunt]

Pork belly at Costco seems to be seasonal on the East Coast. I haven't seen it recently. As for sous vide bacon, no thanks. I'm sure it's good but so is cooked on the stove.

You don't sous vide bacon and you don't cook bacon on the stove. You put it in the oven. Fast, easy, no mess and it comes out perfect. Why would you cook it any other way?

 

[ponyo]

You don't sous vide bacon and you don't cook bacon on the stove. You put it in the oven. Fast, easy, no mess and it comes out perfect. Why would you cook it any other way?

I don't actually cook bacon. My wife cooks it every weekend. She cooks it on the Cuisinart Griddler. She prefers using that to cooking in the oven.

 

[MrSquished]

what do you guys use to vacuum seal your pouches? the device on Amazon that shows it's bought the most along with the Anova is a hand pump thingamajjigy. Rated 5 stars but it looks dinky

 

[Pantoot]

what do you guys use to vacuum seal your pouches? the device on Amazon that shows it's bought the most along with the Anova is a hand pump thingamajjigy. Rated 5 stars but it looks dinky

I use a foodsaver from Costco. It seems to work fine so far.
http://www.costco.com/FoodSaver-FM5480-2-in-1-Food-Preservation-System.product.100310211.html

I don't expect it to last very long though, I have been through a number of them over the years. We do use it pretty often though, not just for sous vide.

 

[agent00f]

I'm not going to toss bacon sealed in the store package directly into my water bath. No way I will trust that packaging. Now....grabbing unseasoned, thick sliced pork belly from Costco and curing it myself, then souse vide? That is something else...

though I supposed taking it out, sealing in your own bags, then in the water bath should be fine.

There's little reason to believe the plasticizers in this kind of food grade packaging can't stand a rather moderate temp. Bags which are "microwave safe" should withstand quite a bit more.

what do you guys use to vacuum seal your pouches? the device on Amazon that shows it's bought the most along with the Anova is a hand pump thingamajjigy. Rated 5 stars but it looks dinky

I have every kind of vacuum sealer except chamber and I just use water displacement with Ziploc's. The hand pump is okay but requires special bags. The ziplocks do fine at meat temps, but have some trouble with longer times at cellulose breakdown >80 range.

--
Also, if you're going to try sous vide bacon, try using thicker cuts because a lower temp core doesn't do jack shit if you're exposing the meat 1mm away to searing temps.

And the best way to do bacon is (deep) frying. >5mm cut tender inside fried outside = mmmm.

 

[slag]

Any of you ever sous vide a whole chicken? I have one thawed in the fridge I was going to smoke yesterday but it was still a bit frozen. Well, overnight it finished thawing and I don't want to let it sit any longer than it has. I researched it and it should take 4 hours or so, plus another 15-20 minutes to crisp the skin.

I just don't want it to turn out all floppy with bones that are mushy like a canned chicken would.