adey73
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Posts posted by adey73
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smeared nostrils on windows aside, i want to know why they aren't coming down in price and why a renowned competitor isn't seeing a margin, in bones or clams or whatever you call them?
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the recapturing and recycling of the water vapour that's mentioned sounds novel..
But this also makes me think it's going to be North of 500quid or bucks.
I'd have to wait until Black Friday 2021 to justify such an expensive kettle.
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20 hours ago, rotuts said:
if you just search "anova precision oven" on youtube it comes up number 2
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a new video..... (at least to me) states a 1 gallon reservoir and the bottom lip is actually a drip tray to collect vented steam.
Sorry if this is a repost but I haven't seen this information anywhere.
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On 1/16/2020 at 9:49 PM, Max Q said:
It was collected today, so I await a verdict from SousVideTools.
did they replace, no questions?
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6 minutes ago, DiggingDogFarm said:
I'm going to try it again—incorporating a pre-freeze and cooking for ~2 hrs
you going to do a quick sodium carbonate soak then freeze or after?
what temp is the C.S neutralised?
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would a lye wash do it?
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Glad to see it has an internal probe.
am speculating $499/£450
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On 6/18/2016 at 8:42 PM, btbyrd said:
The 3-day black garlic technique was developed by Jonny Hunter and was discussed briefly at the beginning of Episode 231. (EDIT: It's actually Episode 237). They've talked about it a few times, but I'm not sure if they ever fully outlined the technique on the podcast. I know that Hunter presented the technique at a MOFAD event called pHDelicious that was about the impact of pH on cooking. So they may have tweaked the pH during the warming step to accelerate the process. I'll see if I can find out more.
What are people's favorite recipes/applications using black garlic? I have a big container of RioRand brand peeled black garlic cloves and am trying to think of new ways to use them. If you're in the market for pre-made black garlic, I highly recommend the RioRand products. The cloves are gigantic, and the fact that there's a pre-peeled option is great (peeling black garlic can be a bit of a chore since it's soft and sticky).
did you ever get to the bottom of this?
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send the bugger back.
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The Paragon is an extraordinary price.
Anyone think this steam oven is going to have an internal probe attachment, like commercial units do?
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what do people think below $500?
if Anova's stated aim is to have a fully connected kitchen and this appears in January's CES, then a precise induction unit must be in the background too.
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did anyone spot the price?
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not that I can see, plus there would be the phaf of getting a converter.
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in Europe there's the Rocook.
The only third party reviews I could find are on amazon.es & amazon.it.
All state the low quality of the bluetooth probe and battery duration, making longer sous-vide cooks virtually impossible according to those stated opinions.
I'd want to play with a Rocook to see if it could sustain and recover temp while deep frying, but the highest temp is only 180c.
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@JoNorvelleWalker you planning to deep fry with it soon?
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$99 !!!
Have Paragon folded with that price?
that's a steal just to play with... !
I really thought Vollrath would have brought out something with real precision by now.
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I will never again use basmati instead of arborio for risotto, ending up with congee porridge....
I didn't go to the fourth oldest university in the english speaking world for this level of idiocy; that came free.
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13 hours ago, TdeV said:
Exactly. What I want is equal access to the bathroom. In most large buildings, the mens' bathroom has twice as many fixtures as the womens'.
but the ladies facilities have twice as many "traps"!
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does the app on the Joule have a data-logger?
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@btbyrddo 'elastomer' boards meet the Hi Soft criteria ?
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@THS if you were to start over again, what specifically would you buy?
And how do you measure the temperature of the fluid inside the vessel you’re seeking to reduce?
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what about using a degassing chamber used for silicone rather than the pyrex lab glass?
this has always interested me, please add more photos when you've achieved the new set up.
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@LWB what's the advantage of using both whey and caseinate proteins, don't they do same job?
Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"
in Kitchen Consumer
Posted · Edited by adey73 (log)
Anova's instagram feed is sporting 2 new posts of bread baked in the oven.... though they aren't answering any of the moot questions about price and release date.
interestingly (well to me), Scott Heimendinger who's been involved with oven, has left Modernist Cuisine to start a venture building something new..... anyone any idea what? .... Also has Dave Arnold mentioned his long touted next product?
......maybe this oven isn't the only toy coming soon-ish