Cooking with the Anova Precision Oven: What did you make?

[TdeV]

I just made a "Spanish Rice" in the Instant Pot for dinner tomorrow, including some tomato sauce, frozen peas, and some peppers that I had dehydrated in the APO.

 

Tomorrow, how do I reheat in the APO so I don't end up with water at the bottom of the casserole? (temp, % steam, and time, please). TIA.

[TdeV]

Just made some s.v. then caramelized apples in the APO (with photos). Very tasty.

[SherryCobySam]

Is anybody else’s app down? All of my favorite recipes are missing except for sous vide steak. I went to reheat pizza and I was shocked. I deleted and reloaded the app and the same problem.

[ElsieD]

9 minutes ago, SherryCobySam said:

Is anybody else’s app down? All of my favorite recipes are missing except for sous vide steak. I went to reheat pizza and I was shocked. I deleted and reloaded the app and the same problem.

Not recipes but I wanted to air fry something tonight and when I went to key it in on my app it wouldn't work or I keyed the settings in manually.  

[Beth Wilson]

I have been having issues getting the app to connect to the oven but didn't have time to fiddle with the phone set up so I left it and set it manually but it bugs me to have the light on.

 

Last night when I was reheating something in the oven I heard my phone ding when it got to temp? I checked the phone and voila, it was connected so I was able to turn off the oven light while it was working.

 

I really like the app as I often put a frozen leftover in the oven on my way out to yoga class.  When I am done the class I turn on the oven through the app.  By the time I reach home, dinner is almost ready.   It is very diappointing to not have the app working.

 

 

[ElsieD]

13 hours ago, Beth Wilson said:

I have been having issues getting the app to connect to the oven but didn't have time to fiddle with the phone set up so I left it and set it manually but it bugs me to have the light on.

 

Last night when I was reheating something in the oven I heard my phone ding when it got to temp? I checked the phone and voila, it was connected so I was able to turn off the oven light while it was working.

 

I really like the app as I often put a frozen leftover in the oven on my way out to yoga class.  When I am done the class I turn on the oven through the app.  By the time I reach home, dinner is almost ready.   It is very diappointing to not have the app working.

 

 

Is it working now?  Mine wasn't last Wednesday but is now.

[Beth Wilson]

It seems to be working again.  Cooked a brisket for a couple using one of the recipes in the app and it was fine.  Of course, I had to get up through the night to check and make sure it was working ok as I wasn't sure the app hit and miss would mess it up, but it was successful.

[TdeV]

I'm interested in doing a boeuf bourguignon in the APO. Any suggestions as to method, temp, and time?

 

Edited to add: I have 2.5 lbs of beef chuck roast.

 

 

Edited December 17, 2023 by TdeV (log)

[FeChef]

Has anyone used their APO to ferment cured meats? Im 100% sure it would work great, im just not sure on the settings to achieve lets say, 85F and 85% RH. I can't seem to find info on RH with the APO, but my common sense tells me 85% on the steam function would be 85% RH, but where im not sure is what mode would work better for this is SV mode or oven mode? Anyone know what settings are better to achieve 85F and 85% RH?

For example, proof mode for proofing dough for bread making used oven mode with 10-100% on the steam function. 

 

I ordered a hygrometer to do some testing. It can handle 158F but im not sure its waterproof, so i will be starting at 10% steam to see what that means in RH, and go from there.

Edited May 6 by FeChef (log)

[FeChef]

So to update my test on RH, the RH in my kitchen was 35%. I set the APO to oven mode with 40% steam. I gave it about 30 minutes and checked the hygrometer and its staying pretty steady at 80% RH. This is with nothing in the oven but the hygrometer. Im sure once i add meats to ferment, the RH is going to be much higher. Im not even sure if i will need to add steam.

[TdeV]

Sale of lamb items from my neighbourhood market!

 

There's a plan to sous vide 7.5 pound bone-in lamb leg in the Anova Precision Oven in Sous Vide Mode, then finish in a hot oven to get a good crust.

 

This recipe from Anova Culinary is for boneless leg of lamb.

 

How much time should I add for bone-in?

 

Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg?

 

@rotuts, I have notes that you recommend 133ºF for the target temperature. Right?

 

 

Edited November 9 by TdeV
Clarity (log)

[rotuts]

@TdeV

 

I like SV meat at lower temps than most people.

 

I like lamb tender ( time function ) but pink.    

 

keep that in mind.  w SV  you can get both tender and pink .

[TdeV]

Thanks, @rotuts. How much extra time for bone-in?

[rotuts]

@TdeV  I don't really know .  but you can extrapolate from these refs , maybe :

 

https://www.tastingtable.com/1471370/timing-difference-cooking-bone-in-boneless-chicken-thighs/

 

https://www.pitbossforum.com/threads/bone-in-vs-boneless-pork-butt-cooking-time.3697/

 

https://food52.com/hotline/52044-how-to-convert-cooking-time-from-boneless-to-bone-in-pork-roast

 

https://tvwbb.com/threads/boneless-shoulder-takes-longer-than-bone-in.22258/

 

good luck