Sous Vide New User Question

(Steve) #127

Pretty sure you can create an Anova cloud account with just an e-mail address and creating a password (without Facebook).
I always use my calendar in my phone (iCloud) for scheduling cooks - has the added advantage of making sure that I don’t make plans the night that I have a cook completing. :slight_smile:

(Doug) #128

Right on, Sophie. Connectivity is fine, but not at the expense of manual controls, right down to the level of an On/Off switch. Adding complexity while sacrificing simplicity means more stuff to go wrong without there being a backup.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #129

Two. Nomiku WiFi (for sale if anyone is interested) and Joule original.
I’ve had four at various times (Sous Vide Supreme Demi and Nomiku original).
I don’t break out both of them unless I’m doing a long cook and I want to do something at a different temp, like egg bites.
I use the Joule for most of my cooks, because it heats a larger volume of water faster than the Nomiku, and is a generally more pleasant tool to use. The Nom has a dial and controls on the device, but Joule is easier. Just bluetooth connection necessary.

(Chris W) #130

You sound like a great candidate for my choice for low-tech, low cost sous vide.


I’ve seen others start to show up in the cooking section of department stores as well, so the days of sous vide being an Anova members only club are quickly fading.

(*Rusty* Instagram: @Rustyk61) #131

Bravo for you! More people should follow your example!!! :nerd_face:

(Sophie) #132

I have the Anova app on my phone but have never used it. I’m not tethered to my phone. I’ll leave it in my studio and walk away for hours. Needless to say, I don’t trust any of my info/activity to a cloud either. We do a manual backup here on a monthly basis (business from home). So for me, to have a kitchen device that requires my cell phone to operate is out of the question. I don’t trust it. I guess it’s great if it works for you until something goes haywire and then it’s not so great. I simply prefer being hands-on, and setting a timer, or visually checking things.

Like @OldDoug said:

Totally makes sense to me. Who has a backup for $30 worth of sirloin steaks? And Doug, you need to get you one of these machines! :+1:

(Steve) #133

Heh…I work in technology…having the capability to check on a cook, or start it remotely (by using the ice bath feature) is something some people like. :slight_smile: Heh…no-one’s asking you to do something you don’t want to. :slight_smile:

“Who has a backup for $30 of sirloin steaks?” - umm…I do. I run my APC on a UPS (interruptible power supply) - so multi-day cooks a power flicker isn’t going to waste $100 of brisket or a few racks of ribs. The default behaviour of the APC is to NOT resume cooking after a power outage - (food safety) - otherwise some owners may never know that their food has been compromised and get food poisoning.

(Sophie) #134

I just found this today. It’s worth watching. This lady is so lovely. Such a wonderful accent, the video flies by!

(Steve) #135

Nice video, but there’s two amendments I’d make:

  1. Don’t do the water displacement method to seal your zip-lock bags in your pre-heated water bath - much easier to use either the bath before it’s heated or to fill a sink with cold water.
  2. She made it sound like starting your meat to cook when you leave for work is the only option to have it ready when you get home, producing a meat that’s been cooked too long. That’s not true - you can use an ice bath to hold your meat at temperature, then have the circulator bring the bath up to temperature and cook your meal, so it’s ready when you get home. (there’s an option in Anova’s app for that).
Sous vide or air fryer?
(Jane) #136

I’ve been reading this thread and interested but not sure I wanted another “kitchen gadget” to store…

Then I read about using it to make cheese - SOLD!!! Just ordered an Anova off Amazon and should have it when I am off and my company is gone next week (after July 4th). Keeping the temp constant is crucial and 1 gallon of raw goat’s milk is $$$$ so worth it to not risk ruining the batch.

(Sophie) #137

My thoughts exactly! Keep us posted on how it goes with the goats milk. Cheese is on my short list, but that’s getting longer everyday. :blush:

(Steve) #138

Just so everyone knows, Anova has finally started shipping their Nano product. It should be showing up in their Amazon store on June 30th. It’s smaller, reduced capacity (700w), but also less expensive ($99).

The Nano is bluetooth only, but there’s some features that are primarily targeted at the Nano, that will be available for the other APC’s in the fall/early winter (Anova tends to slip software deliveries…so set an expectation of 2019, and you won’t be disappointed). :slight_smile:

I somehow doubt they’ll put their brand new product on sale for the July 4th weekend…likely won’t see that happen until at least Labour Day. :slight_smile:

And, yes, I know that the bluetooth APC is actually $1 less than the Nano in the Amazon.com store at the moment…I was prodding the folks at Anova about that…will they do the evil thing and raise the price of the bluetooth APC to boost their Nano sales??? :slight_smile:

I’m also unsure if the clip on the Nano can be removed - looks like it’s part of the unit - so using a hole saw to drill a hole in a container lid as many of us have done may not be possible (or you’ll need to use another saw to make a more customized hole maybe…but will it be sealed??)

Grabbed from the Anova Community forums - a FAQ that Alyssa posted:

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(some useful data, but some of it’s a bit dated). Anova did commit on another thread in their forums that MultiCook + MultiStep would also be available for the Bluetooth APC’s. Now…if they renege on that, they’ll have a bit of a PR shitstorm to contend with…we’ll see what happens. (there isn’t a functional reason for not doing so - the bluetooth support in both APC’s is identical).

(Jane) #139

Made my first batch of goat cheese using my Anova and it worked beautifully! My recipe goes like this… heat to 86F, add rennet and hold for 30 min… cut curds and heat to 100F and hold for 30 min. Cool to 80F and hold for 20 min…

Last time I did it all by adding almost boiling water to my sink water bath and had to monitor constantly. The sous vide is perfect for that!

Cheese came out great. I now have an overnight batch of yogurt made from HWC in my sous vide pot.

Going to pick some wild blackberries on my property on Thu to add to the yogurt. Yum.

(Sophie) #140

Love It! :heart_eyes: :+1:

(Jane) #141

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And… since we were going to be gone all day and I couldn’t let my cheese sit out on the counter to air dry with THREE CATS in the house… :open_mouth: well, 2 that are a problem since Fat Max can’t jump on n the counters anymore…

I covered it and weighted it down with a 5-lb weight!

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(Brian) #142

Jane, I regret that I could only like your post once!! Awesome post!!

I’ve wanted to make cheese again, it’s been a lot of years. I’m really liking the precision temperature control the sous vide allows.

:slight_smile:

(Sophie) #143

OMFG! I’m like in total Cheese Lust right now! :smile::smile::smile:

(Candy Lind) #144

Link for directions, please??? :heart_eyes:

(Candy Lind) #145

OOOH! Good to know. We have a fair number of power flickers in my neighborhood.

(Jane) #146

I will post when I get home next week - don’t have the recipe with me - sorry!