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ojisan

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Posts posted by ojisan

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted

    Can someone send me the manual (dropbox link or something)? I received my device this week. However it tells me that the PDF on my USB key is corrupt. I can see the filename but it won't let me open it.

    "Anova_SousVide-series Manual 2013.8.pdf"

    TIL

    Me too, please. Mine is older version "Anova Manual 2013.7.pdf" (and it's only 8 days old).

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted

    It would be informative if everyone would post the firmware version of their newly received unit so we can track improvements.

    So far I am very pleased with the Anova - here's a few comments:

    - The container should be at least 8" high. The distance from the clamp to the bottom of the unit is 7 1/4"

    - The generic 3-prong AC cord provided with mine does not fit snugly into the Anova, and is easily dislodged, cutting off power

    - Water temp is very consistant

    - This popular style Cambro (or Rubbermaid version) does not work with the Anova due to the shape and slant of the top edge/lip

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted

    So are there any more thoughts or opinions from anyone who has recently acquired and used the Anova Sous Vide circulator? Any reason to wait a few months for the Sansaire reviews to start coming in?

    It does what it does competently enough that I can't see the Sansaire being measurably better enough to be worth the wait. At the end of the day, you're just buying a device to heat water accurately so there's not too many points of differentiation.

    Cool.

    By the way, what does the cheaper version of the Polyscience Sous Vide do differently than the Anova? Or is it technically supposed to be more accurate, heat up quicker, circulate quicker, work with a larger volume of water? I don't know a ton about the Polyscience so I'm having trouble figuring out the huge price difference.

    Thank you!

    http://www.sousvides.com

    http://www.cuisinetechnology.com/sousvide-creative.php#3

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted · Edited by ojisan (log)

    I received an email confirmation on the 24th from Anova for the order I placed order. Since then, I've received no response to the two emails I've sent to find out when it would be delivered/shipped....

    Breath deep... I know this isn't the age of patience but that's less than a week in business days for something already stated as being batch built to order and shipped end/beginning of week. Not the instant gratification of pulling something off the shelf at a store but for the advancements being made in quality:price, a little waiting should be worth it. I've waited much longer than that for shipping notices on things listed as "in stock" from some online vendors.

    I'm not concerned with receiving it in a hurry - I just expected a response to my query(s) of when I should expect to receive it, instead of ignoring my emails.

    It also would be good if they mention on their website that units are built to order, and give an estimated shipping time.

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted

    Jeff

    Is there any possibility that you will bring out a reasonably priced custom cut cambro lid for the 18" x 12" cambro?

    Currently, I use several sheets of plastic wrap when doing a long cook.

    It's pretty easy to cut a hole in a Cambro lid if you want to DIY self

    How easy is it to cut a rounded hole in polycarbonate? What tool does one use?

    Anova Sous Vide Circulator (Part 1)

    in Kitchen Consumer

    Posted

    Ooooh, looks nice. Great accuracy at 0.01°C. Really like to try one of those, but I'll have to wait until they come to Australia.

    0.01ºC?

    I don't see any specs on their website. The readouts are in .1º increments, but there's no indication of accuracy in +/- degree tolerance. Can anyone verify what the specs are?

    Espuma Question

    in Cooking

    Posted

    Are there any recommendations for a non-dairy substitute for the sour cream? (food allergies)

    I made a lovely espuma to go with tonight's southwestern flavored chicken breast.

    This worked very well.

    Salsa Verde Espuma

    Ingredients
    16 ounce Salsa Verde -- fresh
    1/4 teaspoon Xanthan Gum
    1/4 cup sour cream
    1 teaspoon cumin -- ground
    salt to taste
    water or cream as needed

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