boilsover

The only things interesting about the new Anova are: 50% more power, higher flow, and fewer plastic parts. I doubt there's a single purchaser who will EVER run 10,000 continuous hours on one, so that claim is equally distracting as the 0.05C accuracy. But the whole schtick feeds into the aspirational marketing needed to sell a $400 circulator.

Well, it's in their ad copy, else we wouldn't be discussing it. Speaking of ad copy, they tout a 2-year limited warranty. You get the same 2 years on the $129 model.

No hate. I admire a company that can get $400 for a handheld hairdryer. If it brings you pleasure, that's nice. Sure, I get that; pork matters, too. But are you ever in doubt that a 0.05 C discernment error could result in salmonella poisoning or trichinosis? Isn't this like some car maker claiming to have a speedometer that is accurate out to 4 decimal places?

All Polyscience products are grossly overpriced. Don't you agree? Eh, maybe not, if you dropped $400 on a handheld hair dryer--not the kinda thing you'd put 10K continuous hours on. What on Earth are you cooking that 0.05C temperature accuracy matters? This kind of stuff is self-worth marketing.

I suppose it depends on the consumer and restaurant you are comparing. If Anova designed what came before to die under heavy use, shame on them. Do you have 10K hours on a circulator? How many hours are the basic units supposed to last? They're basically like a disposable hairdryer. Again, they've apparently improved on the basic unit(s) with this model. That's good. If that's what it takes to get everyone to build units like this, even better. But if this is a gambit like Polyscience's Control Freak (and other products), I don't see it. Someone/everyone will knock them off, and it' go for more like $150. Again, who cares about 0.05 degree precision?

Not exactly a ringing endorsement for previous models. Either they are unreliable, or this one's superfluous, IMO.

Meh. 0.05 degree precision? Is that really better than 0.5 degree precision? 1200 Watts is less than an anemic toaster. A better circulator? OK, maybe useful in very large baths (Hint: You can use two 800W Anovas, and have more power, more circulation, and money left over). I'm convinced it's an improvement. It's probably what they should have launched with.

Very nice. Congratulations and have fun. See if you can talk the seller out of taking the fainting couch.

The Demeyere 15x10 plancha/teppanyaki is only $103 today. Cosmetic defects. https://www.zwilling.com/us/demeyere-15.4-inch-x-10.6-inch-teppanyaki-plancha-griddle---visual-imperfections/54739R.html?cgid=sale_clearance#start=1

I meant we're doomed because we live in a civilization where a cadre of environmental hygienists can spoil Thanksgiving. The shock over toasters emitting VOCs will be remembered as the watershed moment. Use the drive-through! But yeah, get a hood.

OMG, we're doomed. Happy Thanksgiving!

Interesting. What are you using for thermocouple(s)? There's an emerging fetish here for the level of control PID is capable of, basically an offshoot of the sous vide craze. Past a certain point, though, it is somewhat illusory, at least in dry cooking. E.g., the temps are usually measured in one spot (usually at the center bottom for built-in thermocouples), and there can be 10s of degrees of Delta Ts at the periphery. An argument can be made that using your senses and measuring the internal food temperature is all you really need.

You are asking two types of question here: (1) Arbitrary power settings or temperature? and (2) What granularity? Whatever your preference, the arbitrary numerical settings are here to stay. This is for the simple reasons that cooks are familiar with power settings. How many cookbooks and online recipes are written that way? The vast majority. Temperature settings on most induction appliances are horribly inaccurate, too. Where temp settings are useful is where you know a specific pan temperature you want/need (and/or you need to repeat it). But typically you gain that knowledge only from experience with your specific appliance heating your specific cookware. Some models will preheat to the set temperature faster than you can do it manually. Do you really have PID capability in your stove? As far as granularity goes, IMO, the more the better. I have an induction appliance with 100 power settings, which I think should be enough.

E, wabi: Dakine advice. The T-20 is the one to have if you don't need capacity for thick. Safer, too. Aloha!

Mock all you want. Why hold back? Actually, there's nothing in this thread that would indicate anyone is sentenced by penury to keeping tiny counters. Or even keeping a house or apartment with a problem kitchen. In fact, lemniscate mentioned meeting with an architect to design a new kitchen in a new home. Not exactly a scene from Dickens, now is it?

Don't be snide. Lots of people value cooking enough to move or remodel. Lack of counterspace is a high level complaint, and shuffling PICs around trying to get it is a fool's errand. If he wants the ascetic aesthetic, that's his choice. But he'll pay for it at resale.

https://sophiaskitchen.blog/thermomix-tips/how-to-make-nut-butter-masterclass/

I live in a 1907 Craftsman that has been a quality construction for 112 years. My primary cooking appliance (I have 3 PICs, coil, radiant and gas, too) is a 1905 solid fuel range. They both will last another 100. A kitchen without a dedicated, stationary cooking appliance makes a house less attractive to most buyers, and therefore less valuable on the market. It's like having a 4-bedroom house with a single half bath. That's not saying a lot. You can do that with a rechaud. Try boiling 8L of water for pasta or blanching in less than an hour. And do you never cook three things at once? My advice is: If you hate your range, get a different one or a cooktop. If you don't have enough counterspace, reconfigure or get a different house or apartment. IMO, it's not worth cooking on a cheap disposable POS if you don't have to.

Well, glad we cleared that up. Whew!

Your point was to doubt any eG regulars have a PacoJet. No? "I also doubt that any ' regular ' here on eG has a PacoJet."

Gee, there was one here just the other day, looking to sell.

In a world where folks shell out $2500 for a PacoJet, $1800 for a ControlFreak, $400 for a VitaMix, $300 for a Robot Coupe $100 for an Anova, and another $100 for an InstantPot. $1400 is a bit of a bargain, don't you think? The Huntress here speaks highly of "Thermie", and I've seen one in use at L'Arpege.

Thermomix 6 is here. https://thespoon.tech/here-they-are-the-full-thermomix-tm6-specs/

Heed the warning to keep the unopened cans under refrigeration. Trust me, I learned the hard way--an expensive lesson! I you ever get to Pullman, Washington, the WSU dairy program also runs a campus ice cream shop, Ferdinand's, that serves same day ice cream made in the University's creamery. Well worth a visit. https://creamery.wsu.edu/ferdinands-ice-cream-shoppe/menu/

My favorite is what I was raised on: the wallmounted aluminum Swing-A-Way crank model with the "Airstream" magnet that keeps the cut lid from falling into the can. These are unsightly as hell, but they can be taken from their wall bracket when not in use. Somewhere I have a new one in original packaging. I recently bought a handheld Swing-A-Way with longer-than-usual handles and crank at a resto supply store. I thought it would give better leverage, but the crank is too long for it to be easily used. I'm intrigued by the models that cut the sides of the can without leaving jagged edges, but I've never owned one. You know you're a survivalist when you keep a P-38 and a magnesium firestarter on your keychain. Photo credits: equippers.com and Pinterest