Tjex

Well, looks like the PRO version is out of the bag: http://anovaculinary.com/products/anova-precision-cooker-pro 26L/min circulation and goes low temp at 20C (68F) instead of 25C(77F) for the other two units. Going for $399 for US/Cad version External temp prob!

Horray! Welcome back, your app is the best I've found and used. This might be a long shot, but any chance you can get SVD to work with the new Anova that is coming out?

Send it back, that's surely not supposed to happen! Your unit is still under warranty (1 year).

Correct, no Wifi option as stated on the kickstarter page, only bluetooth. It will allow you to adjust/see temp from within the bluetooth range (your house). Saying this, theoretically, one might be able to connect to the new Anova through a Mac/PC/phone and with the right program, transmit the information out on Wifi. Saying this, the device would have to be in range of the Anova and be turned on at all times. Lets see what Dev's come up with once the API is released. Ideally, I would LOVE to see a Sousvide Dash time of app, tied in with thermal probe (For Android as well as iPhone). Wouldn't it be great to be able to track the internal temp as well as the water temp?

There is no WiFi option, only Bluetooth. It will come with an available simple app for iPhone, Android and Windows Mobile.

That's the thing, they don't look like this at all, they look very much like the FoodSavers V3432 (http://www.foodsaver.com/vacuum-sealers/FSFSSL3431-035.html#src=E4FEORG&start=2) Even comes with a hose attachment and a rectangle canister for storing/marinating. I'll have to take some pictures and post them.

For those interested, I was at Walmart (in Canada) yesterday looking to replace my broken Foodsaver (it was pretty old) and ran into a new line of vacuum sealers by ziplock. They looked similar to Foodsaver with one of the models that stood upright with the bag roll sitting inside the machine (it also came with a container that you can attach with the hose). They were roughly half the price of the Foodsavers, so saying this, I went home to look this up online and couldn't find any info on those machines, not even on the ziploc site. So.. new machines, not officially released yet? Not sure..

Good point! But if the Anova 2 has the ability to do it, why bother buying yet another thing for the kitchen? Well, seems it got answered by ANOVA: Creator Anova Culinary 31 minutes ago@David Siegel - Yes. you can use the V2 in no-heat mode so the system just circulates water. Fine for rapid chilling/unheated defrosting. Cheers ! Anova Great news!!!

At 25C it will still heat the water. Circulating ice water has the same effect as circulating hot water, it speeds up the process of heating or cooling. We used to have cold circulating water baths in our beer stores, you would put a bottle of wine or beer in it, and it would chill it in matters of a few minutes. I find chilling down after SV in a ice bath, can sometimes take a while to drop the temp to 5C.

Someone on the kickstarter page asked a pretty interesting question. Will the v2 have the option of just circulating water. It would be very handy to run it in a ice bath to drop the temp much faster. Or as they also suggested, cold water for rapid defrosting. Hoping the apk will allow for it.

@pbear, good points, but here is the thing, I don't see how SVS can compete at this stage: -The new Anova is almost 1/2 the price -is MUCH smaller and doesn't take up counter space when stored -can be used with practically any pot (with the new clamp system) -circulates water -uses bluetooth for those who want to (I guess you will be eventually be able to program your own cook times) -can be used with ziplock bags just as well I'll grant you that for long times you have to deal with evaporation (but that's easily dealt with). As for built quality, I see no reason to be concerned. It's a company that has a reputation for building lab quality products and is certainly not a startup. One can assume the extra $2/week over two years is something easy to pass along if SVS have a financing plan. Otherwise, the sticker price will push people away from it when cheaper options are available. The Kickstarter campaign is a great way to judge demand and put the squeeze on the competition. Sansais, SVS and Nomiku are all going to have to re-evaluate their offerings. Exciting times ahead for home SV machines!

Well said! I was one of the initial buyers of v1. I bought the Anova for $300 and it dropped to $200 a few weeks later. They were nice enough to send me the difference. For the extra $36 that I just paid on the Anova v2, I'm not terribly upset. Would it have been nicer to get it for $99, 100% yes, but $135 is still a great deal. Perhaps for v3, they can manage the launch a little better and give us a small heads up. Can't wait till October, I really hope someone will use the SDK to develop a sousvide dash type of app for Android.... one can dream!

Got in at $135, not too bad! Would have preferred the $99 though

This is what you might be looking for http://www.carrycasesplus.com/economy-cases/t-1712.html For $13, it's pretty cheap! Though it might require some foam shaving.

I do like the screen and the visual aspect of choosing the time/temp. It makes it easy to pick and see the large numbers. Saying this, I think the LCD screen is under utilized and can have much more potential, such as storing pre-set cooking times/temps, etc. Something like Sousvide Dash app built in, with the ability of editing/adding info would be fantastic. If the idea is to just to show Temp/Time, then a LED display would be just as good. Side note, would be great to have the min/max water level markers on the skirt a little easier to see, I've been tempted to use a permanent black marker. Hope that helps...

The ability to have presets would be really handy, saying this, I never said I would abandon the app, it's highly useful. Abandonware refers to software that is no longer supported by the developer (http://en.wikipedia.org/wiki/Abandonware).

Is it me or the temps for oily fish (ie: salmon) are way off compared to anything else out there (such as the modernist cuisine tables). Is this app abandonware, or will we have eventually the ability to set pre-set temperatures?

Well, too lazy to wait any longer for the Android version, so got the iOS version instead. GREAT app, thank you for all that great work. Though has the developer abandoned this project? Would be great to have some times for veggies, etc.. And settings for the new machines such as the Anova.

So currently running firmware 1.18, is the free upgrade still up for grabs? Out of curiosity, is there a changelog? Thanks!

The eGCI courses are really great! And to be honest, it is what got me more interested in learning more about cooking. The plating course was fantastic, I found the section on presenting a salad very interesting and helpful. I'm fascinated on how plating can make the food look and 'taste' better. Nothing is more exiting that serving a dish and having a 'wow' effect. As for narrowing it down, I have done mostly seafood stocks from shrimp shells. I don't eat much meat in my house, so when a recipe calls for a stock I use a cube. I usually cook a full dinner about once or twice a week, the other days that don't have any leftovers, I do something simple. Most of my cookbooks are from the westcoast. Such a Feenie's books and some other local chefs such as John Bishop. Once in a while I'll try a ethnic recipe or if I feel like a certain dish, I'll use epicurious. The reason I mentioned French cooking is because I love the taste, my mom is French and I grew up on the traditional foods. I love it, must be all that butter and cream they use in their sauces. No specific regions though. Other examples of books in my library: - New Fast Food (Donna Hay), good but I find the taste to be sometimes a little too simplistic. - Bob Bloomer - All of his stuff (well other than the last one) - Jamie Oliver - A have a couple, but to be honest, I haven't really gotten into his stuff.... - The Taste of France - This book I love, it has some really great recipes in them though the instructions could be a little better. So this brings me to where I am today. Looking at expanding what I've learned so far through just cooking at home. Learning the fundamentals as well, such as why do certain things, what works best, etc.

I've read reviews on this forum that said that the book was too hard to follow. Wasn't well organized either. Do you find that to be a problem?

Well, I would like to learn more about European cooking, mostly French. I am not an amateur cook and I can do most recipes with no problem but would like to move past just following a list of to-do's. What I'm looking for is restaurant type of dishes with great presentations for dinner parties and so on I would love to learn more about the fundamentals so it makes it easier to figure out what dish will work with what side etc... Basically to start creating and thinking like a chef. I hope I'm making sense.

Hello everyone! I need your advice, or for that matter any input of the following books. Have you used them? What did you like or did not like. Do you still use any? I've been cooking for year and want to improve my skills. I am looking for a book that will grow with me. I would love to take some professional courses eventually when work/life isn't as busy. So, this is the list I've gathered so far, please pass on you reviews. -The Cook's Book, by Jill Norman -I'm Just Here for the Food: Food + Heat = Cooking, by Alton Brown -On Cooking: Techniques From Expert Chefs, by Sarah R. Labensky -Essentials of Professional Cooking, by Wayne Gisslen -La Varenne Pratique,by Anne Willan -The Professional Chef, Seventh Edition, by Culinary Institute of America -Professional Cooking, by Wayne Gisslen Of course, feel free to suggest any other book. Thanks in advance