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

[Rickbern]

Huh. My app showed me this

 

[ElsieD]

Thank you.  It would appear that a subscription fee is due on another app and it showed up in the Anova App.  I will ask a moderators to remove the post.

[ElsieD]

7 hours ago, Rickbern said:

Huh. My app showed me this

 

Where on the app did you see this?  It's not on my app.

[Rickbern]

12 hours ago, ElsieD said:

Where on the app did you see this?  It's not on my app.

I just opened the app and it showed up.  

[ElsieD]

This is what mine shows.  When I clicked on manage subscriptions, the second screen showed up which was for Evernote.  Maybe I didn't get the message because I'm grandfathered?

 

Edited December 15 by ElsieD
Pics loaded in wrong order (log)

[ElsieD]

I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide.  Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO.  This is what it looks like.  It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary.  My questions are, if using the APO:

 

Does it need to be bagged?

What temperature?  142.5 as @rotuts suggested

And for how long?

Do i need to insert the probe?

 

TIA for your help.

[rotuts]

Anova has a sale on their main circulator

 

might or might no be available N.o.t.B

Edited yesterday at 01:23 AM by rotuts (log)

[rotuts]

Seems there will be room , soon 

 

on the counter , for the Anova Oven .

 

Version 1 , which has been resting comfortably for some time.

[TdeV]

Cool, @rotuts !

[TdeV]

On 12/20/2024 at 3:38 PM, ElsieD said:

I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide.  Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO.  This is what it looks like.  It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary.  My questions are, if using the APO:

 

Does it need to be bagged?

What temperature?  142.5 as @rotuts suggested

And for how long?

Do i need to insert the probe?

 

TIA for your help.

 

Elsie, you can do this in the Anova oven in sous vide mode, without a bag. You'll use the probe so you can choose the destination temperature.

 

According to google, a turkey crown is a breast with bone and wingtips removed. So I guess this is breast meat. I can't read how much yours weighs. When it's time to go in the oven, I would put it on a rack which sits in the sheet pan. That way the air can circulate around the bird which will help it cook better. For the recipe in the link below, the cook time is 3 hours, but they have cut up the breast. When I did my 48 hour pork roast sous vide, I put the roast in a 4" deep x 8" x 8" baking dish on a rack, and at some point it had at least 1" of water in it. 100% steam adds quite a bit of water. So you might want a deeper dish. By the way, you can put another baking pan at the bottom of the oven which might catch any spillover.

 

This recipe (Bourbon-Brown Sugar Turkey Breast) brines the meat first (for 8-12 hours). When brining, I usually dissolve the salt and sugar in the microwave, then add ice cubes to cool it down fast.

https://oven.anovaculinary.com/recipe/68sIHGRSR1TlM0f31e4k

 

Let us hear your thoughts.

 

Well, @rotuts ?

 

 

 

Edited 4 hours ago by TdeV
Clarity (log)

[rotuts]

Well, I have not cooked a TB in a steam oven.

 

I still recommend 142.5 , as your cooking temp,

 

High humidity is not the same viz thermal tranfer of energy to the TB

 

as water , so Id keep that in mind re total time to the tenderness you prefer .

 

SV  ' naked ' in a steam environment should work 

 

but the times may be longer for the same result as water.

 

personally , steam SV might be a bit of a PR gimick 

 

but I have not looked into it.