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Everything posted by Robenco15

  1. Actually, the timer doesn't seem to stop beeping and there doesn't seem to be a way to turn off the beeping other than hitting the stop/start button. Slightly annoying but not a big deal. The unit does continue to run while the timer is going off. It does not beep when it comes up to temperature, and while that would be a nice feature, it's not necessary. Without having the original unit, it's difficult to know the differences. It does look like the temperature calibration is easier to access from the boot screen at the beginning. The manual does not appear to be any different than the one I read online originally, but feel free to download it. Ooops, I fibbed about this. If you hit the area where the timer is, it does indeed stop the timer without stopping the unit. Also, here's the burger I made with the unit last night. That's awesome about the timer! That was the main thing I hoped they would address. Not having the option to set the degrees in tenths of fahrenheit isn't a huge deal but would have been nice. And I agree, no need for it to beep when it gets up to temperature. Was just curious since they added a beeping function for one part of it but nothing else. Thanks for all of the info!
  2. I ordered mine on 9/5 and received it yesterday. I had a few of the same complaints that you had in regards to communication (also, wasn't very happy that they charged me for the unit before it was shipped.) But now that I've received it, all is forgiven. The unit comes with firmware 2.01. Obviously you haven't owned the previous firmware version, but do you know of any major changes or does it say anything in the manual about them? I think I should be getting that firmware version when mine comes in. I was wondering if the firmware makes it possible to adjust Fahrenheit by .1 degrees and if the unit still shuts off after the timer ends. Thanks for any info! Timer now allows the option of an alarm or turning the unit off. Fahrenheit does not allow .1 degree adjustments. Since you seem to be the only source as to answers of the new firmware I have a few more for you if you don't mind. Once the timer goes off, I assume you have to press a button to stop the timer from beeping (or does it only beep a few times and then stop?). Once you stop the timer, does the circulator shut off or keep running, holding the temperature? Does it beep when it comes up to the temperature you choose? Anything else you know of that has been changed/improved upon? Any chance of posting manual? Thanks for any info you can provide!
  3. I still have not received a response from Jeff/Anova. The lack of communication is not encouraging. I haven't been getting a reply to that question either but everything else has been getting replied to. Lisa has been handling the communications lately. The failure to respond to my one nagging question isn't bothering me that much as whatever it is means it is better than before and I loved basically everything about the earlier firmware stuff I was hearing so it is not making a difference to me in the long run. Just curiousity I guess.
  4. I ordered mine on 9/5 and received it yesterday. I had a few of the same complaints that you had in regards to communication (also, wasn't very happy that they charged me for the unit before it was shipped.) But now that I've received it, all is forgiven. The unit comes with firmware 2.01. Obviously you haven't owned the previous firmware version, but do you know of any major changes or does it say anything in the manual about them? I think I should be getting that firmware version when mine comes in. I was wondering if the firmware makes it possible to adjust Fahrenheit by .1 degrees and if the unit still shuts off after the timer ends. Thanks for any info!
  5. I love my 2 quart all clad D5 saucepan (1.5qt is too small for anything I need, but you must have uses for a 1.5qt). I have made mornay sauces and ice cream bases in it countless number of times, among other things, and have never burned milk or cream. It is thick and heavy so I find it doesn't heat up lightning quick, but it evenly heats up and holds temperatures extremely well. It also responds to temperature changes quick. I use that saucepan almost daily and it is just incredible. If I'm just boiling water I don't reach for it first as I don't mind using a cheaper saucepan I have and just putting it over high heat. I try to not put my All Clad pans over high heat ever. The most I do is 1 or 1 and a half notches below the highest setting when I need to bring a cold liquid to a boil, but don't want to burn it (like milk and heavy cream). I also have the D5 10 inch fry pan and D5 3 qt saute pan and they are all fantastic. If I haven't committed myself to wanting to buy copper pans next for myself I would have started acquiring more of the D5 line. They are all solidly built, heavy, sturdy, and heat evenly and quickly and I never, ever have to use anything close to high heat for the saute or fry pan. You didn't mention it, but I wouldn't look into the copper core lines. I do not have any experience using them, but have read enough opinions and also looked into the science of copper pans that I feel comfortable passing on some knowledge. Basically, to actually benefit from using a copper pan, the copper has to be around 2.5mm thick. The all clad lines are not that thick (among other brands) so while it may heat up quicker, when you add, say a chicken breast, the pan's temperature drops too much and then struggles to get it up to temperature. Therefore you end up steaming meat instead of searing it.
  6. Good luck and please post. I've asked three times and didn't get a response. I'm honestly not mad about it or anything as they've been amazing about everything else. They are currently looking into shipping options for me as I won't ever be home to sign for it as gone from 5am to 5pm everyday. I definitely bought it because of this thread. No question about that.
  7. Just ordered mine! Got the go ahead from Jeff that the updates were done and I could place an order. They told me they are backlogged so I shouldn't expect it to be shipped until next week. I'm ok with that. Looking forward to finally owning it!
  8. Thanks for your input. I saw those and was somewhat put off by the price. Why do you "love" them? The long handle rises above the bowl of the strainer, and I can imagine that trying to lay the strainer across a pot and have it sit flat may be difficult. One use of a strainer for me is to pour liquids through them into a waiting pot. Any thoughts on this design element? I don't think I want a chinois at this point - maybe later on. Space is at a premium right now. They are sturdy (I've actually pressed purees through them before I had a tamis and while I wouldn't recommend doing it often as eventually it would probably break, it worked great the few times I have done it. I love the size of the mesh. It is very fine. I haven't seen a strainer with that fine of a mesh besides some chinois and my 60 mesh lab sieve. I always look when I'm at any store that carry strainers and I have yet to find one that fine. Even the all clad were not very fine. I am not sure of the size but it is probably 1mm tops (I'm at work right now so I can't measure, but I'd guess that it's even less than 1mm). Quinoa cannot get through. I find that the mesh is the most important thing I care about when choosing strainers and sieves (plus durability I guess). Putting soup through and ice cream bases always results in a great, strained, product. The handle is comfortable and while it doesn't have hooks at the end to rest over the lip of a bowl or pot, it has an indented lip that works well. I guess that could be a negative aspect of it but it hasn't really created any problems for me. I haven't really noticed the handle keeping the strainer from laying flat on the bowl, but maybe it does. It hasn't made a difference at all though. Yes they are expensive. I've slowly bought the smallest one for cocktails and lemon juices, etc. The middle size is useful for a lot of things and then I bought two big ones for stock and larger items/volumes. They also work great for big pot blanching as long you get the water level high enough. I don't have them in front of me but the mesh does not vary at all from large to small. Hope this is helpful! edit: throwing it in the dishwasher is always convenient too!
  9. I have multiple sizes of these - http://www.amazon.com/CIA-Masters-Collection-4-Inch-Strainer/dp/B000HVBES4/ref=sr_1_1?ie=UTF8&qid=1379351878&sr=8-1&keywords=cia+strainers I absolutely love them. They are fine enough for everything and work great with stocks (I also use a strainer cloth when straining stocks for added refinement). If I could go back in time, I may only buy reall good chinois' in different sizes. Now I am eventually going to buy chinois' but also have my bowl strainers. That is a lot of strainers. Might want to look into chinois and be aware of the size. Some look small online but then in person are massive and impractical. Good luck!
  10. so it's ok that it is resting on the bottom of the pot?
  11. I'm doing a couple of eggs at the moment and the KA whisk attachment is a perfect solutionOne thing I've noticed is the clamp is pretty high on the unit. Too high for an 8 qt stock pot. Although the unit appears heavy enough to stand on it own I didn't want to take a chance and a rubber band worked to secure the unit to the pot handleI'll have to try that! Does it matter if it is resting on the bottom?
  12. No idea wangjt. I emailed them and was told they'd get back to me. They are probably pretty busy and who knows. I also don't know if they are wiling to tell me yet. They were quick to tell me to hold off but maybe didn't want to give me all of the details yet?
  13. Me too, please. Mine is older version "Anova Manual 2013.7.pdf" (and it's only 8 days old). Yeah I've been waiting a week and a half to order mine as they are currently making "comprehensive program updates" and Jeff was kind enough to tell me when it would be safe to order. Chances are when I do get mine it will be the new model for a few weeks until they do it again, haha. Gotta love technology. I'll be sure to post the manual if it differs wildly from the manual on scribd for anyone who would like to know the changes.
  14. Yeah I thought the same when I read it. I couldn't see what in the recipe would create terrible results so I figured some people just can't cook.
  15. I would be interested to know which ones. I use this book quite a lot but can't think of any errors off the top of my head. This is from an amazon.com review, where I discovered this error list (I didn't find these, someone else did. I checked a few of them and they checked out so I assumed all of them check out): "p. 042 says 1 cup / 225 gr white beans 1 cup of beans would have weighed 225 gr only if dry beans had had the same density with water, which they most certainly do not. p. 042 says 2 ounces/ 28 ml of olive oil 2 ounces equals 56 ml, not 28 p. 049 says 2 tbsp butter / 28 g 2 tbsp flour / 28 g According to many sources, Larousse Gastronomique and common sense included, the weight of two tablespoons of butter is double the weight of two tablespoons of flour (different density of the two materials). In other words, if you have kitchen scales and follow the weight measurement the recipe tells you to, the recipe won't work. It will only work if you follow the spoons (volume) measurement. This mistake, namely saying that a ½ cup of anything (dry or wet ingredient) is 110 g, regardless of that anything being parsley, breadcrumbs, flour, butter, or what-have-you, occurs DOZENS of times throughout the book. Pity... pity. p. 070 says ½ pound / 115 g ½ pound is 225 gr p. 109 says 2½ lb / 225 g haricots verts 2½ pound is 1,135 g. 225 g is ½ pound. pages 135 and 161 say turn the steak / lamb chop 180 degrees (on the grill) If my memories from high-school geometry are right, turning the steak 180 degrees will flip it and the left side will indeed become the right side. However, the lines (grill marks, in our case) will coincide. That is, the steak will be marked along exactly the same lines (or maybe parallel to the previous ones, if one's not careful with the flipping), and not in a crosshatch or crisscross pattern. If you desire the latter, you should turn the steak 90 degrees (for a square crosshatch), or something like 70 or 110 degrees (for a longish, lozenge-like pattern). p. 142 says ½ cup / 225 ml heavy cream ½ cup is 110 ml p. 143 says 1 cup / 450 ml of the hot broth 1 cup is 225 ml. 450 ml is 2 cups p. 143 says add ¼ cup / 112 ml ¼ cup is 56 ml p. 148 says 1 cup / 225 g fresh bread crumbs Fresh crumbs are quite fluffy. How come they are 225 g to a cup? Maybe 225 ml (volume) not 225 g (weight) would have been better. p. 178 says 1½ ounces / 32 g (for a bunch of parsley) 1½ ounces is 42 g p. 209 says three plum tomatoes or 500 g canned tomatoes Is this possible? If three plum tomatoes (plum, mind you, not beefsteak) equal one 500-g can, this would make them unusually large ones. Also, a 500-g can of plum tomatoes contains 6 to 9 of them, which makes them hardly equal to the three fresh ones that the book claims. It seems that size should indeed matter, after all. p. 199 2nd line, says 1 cup / 110 ml 1 cup is 225 ml. 110 ml is ½ cup p. 207 says 3.5 pounds / 1,350 g 3.5 pounds are 1,600 g p 257 says yields 1¼ cup / 28 g C'mon! 28 g makes for quite a measly cup. 280 g is correct, not 28. p 259 says ½ a tbsp of honey / 7 gr Honey is quite thick (dense), as we all know. It is impossible for ½ tbsp of honey to have the same weight with ½ tbsp of water. Why not use ml instead of g and get out of this confusion? And now, for a couple of factual mistakes. p. 148 says (with reference to veau viennoise) This is not exactly French style, it's more of an Italian thing Isn't this more of an Austrian thing, if we notice the title which screams Vienna? What would viennoise mean? p. 158 says au moutarde Shouldn't this be à la moutarde ? p. 160 says place a sliver of garlic OK, we did that. That takes care of the 4 thinly sliced cloves of garlic that the recipe requires. Reading on, one sees that the 20 whole cloves of garlic (yup, 20 of them) that are listed in the ingredients are not included in the directions. Hey! Where did them 20 cloves of garlic go, uh? What are we supposed to do with 'em? p. 184 says piment d' esplète Nice French accent marks and all, but the word esplète is non-existent. In my humble opinion, it should be piment d' Espelette. Espelette is the name of the pepper-producing city in the Basque territory in France, non?" I still like Les Halles and find it worth having. I enjoy the writing and it is very classical french bistro fair. I also own Bouchon and that is extremely classical as well, just to another level in refinement so owning both is nice. By the way, have you done the Coq au Vin. I haven't, but have read that the recipe does not work, but I'm not always so quick to trust random people online. Not everyone can cook. Has it worked for you if you'd done it? I am going to do it this winter.
  16. Yeah. I was surprised at how many errors were in Bourdain's Les Halles cookbook. All metric weight errors for the most part. Anyway, I was just curious about TFL. Still no idea whether to use Basil oil or Chive oil for that tomato dish so I'll make it twice and try both.
  17. What were the missing ingredients? I've skimmed through her entire blog ( well not the Alinea at home one yet) and I've only noticed a mix up of basil for chive oil in one recipe...In the Vanilla bean roasted figs with honey-vanilla ice cream, her book apparently didn't have the vanilla beans for the ice cream. My book does as it was there when I cooked that dish a few weeks ago. I guess I have a different edition? Anyway, I wanted to bring this back to life to see if an errata has either been published somewhere or if someone is aware of all of the mistakes? I've cooked a good amount of dishes from TFL and have had no problems yet but I am curious. I contacted Ruhlman but he said he didn't believe an errata list was compiled and said he would get back to me, and never did. Anyone have anything?
  18. I got this book a few weeks ago and read through it immediately. It really is fantstic and I couldn't agree more.
  19. Could you direct me to a volume number and page number? Or volume? Where exactly are the charts? Thank you!
  20. Meant to answer this earlier. When time is up on the Demi it beeps once and then the timer light blinks until you attend to it. The unit does not switch off. Ah. Now that makes more sense. Thanks for letting me know!
  21. I got some grass fed skirt steak at the store. They didn't have many cheap steaks to choose from, so I got this one. The steak is actually ~2 lbs of meat in not a very flat piece, so that is also why I am letting it go a long time. It's a chunk of meat. We'll see how it turns out really soon. Fingers crossed! The Anova is doing great though!That's awesome. It sounds like the Anova is doing its job so I'd be really interested to hear if somehow it doesn't turn out how it should and why that would be, as related to the Anova. Are you using the timer on the Anova unit?
  22. So what did you set the bath at, 63.3C? Keep us updated and thank you! I set it to 63.3C and put the eggs in for an hour. The yolk was just beginning to set but still runny. Word of warning, if your bath is small and your anova touches the bottom, it will suck in the eggs and they will bump around next to the circulator. The shells did not crack, but I can see it being possible that they could. Side note, other people have mentioned either being concerned or not concerned with the noise. I find the sound noisy but tolerable, but my kitchen and my roommate's work space are connected with no doors or walls between them, so I would worry about it being too noisy if I leave it on for a 24+ hour cook. It's no noisier than a range hood fan, so if your kitchen has a door/wall between it and a room you will be in I can't see it being a problem. So a 63.3C egg doesn't quite give the yolk a creamy/honey texture. Or, I guess you said you don't have a way to measure the temperature so it may be off a little bit since eggs are so tempermental? Thanks for the info. I will be using a tall small cooler so I will be putting the eggs in a salad spinner insert. My apartment is small and the kitchen and bedroom have a door between it, but that's it. But, I could put the cooler and sous vide anywhere in my apartment as long as there is an outlet. I could put the cooler and unit in the shower if I really wanted to.
  23. So what did you set the bath at, 63.3C? Keep us updated and thank you!
  24. Well, since I got mine 2 days ago, I've been solely using a small cooler with wheels. It's maybe big enough for 3-4 steaks. Since it's only me, that's more than enough room. I don't think I am using the heating element much at all once it gets to tempeture because when I'm done cooking, that water stays hot for hours and hours and hours.The day I got the machine I cooked an egg at 65C and then wanted to make shrimp about 4-5 hours later and the water (with the lid open the whole time) was almost at the temp I was going to cook the shrimp at. That's the way to save on energy! Now if I wanted to cook vegetables and have the water cool enough to then cook steak, I would have to use another vessel or figure out a way to drop the temperature some other way. I was definitely surprised at how much the cooler retained the heat. I purposely kept the lid open for the heat to escape, but not much did. So far so good though? Happy with it? I am so close to buying it I can practically taste my first 63C egg! By the way, would I set the waterbath at 64C for that?
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