AzHP

If we were going to mail back our units to get upgraded to v2, what sorts of differences should we expect? I use my Anova very frequently since I got it and have no complaints so if there is nothing substantially different, I will probably just keep mine at the current version. Some information would be very helpful.

After testing two more eggs in addition to the 63.3C egg I made when I got it, one at 65C and one at 64C, I'm confident that my Anova is perfectly calibrated, at least according to the polyscience chart here http://www.cuisinetechnology.com/blog/wp-content/uploads/2011/02/Temp_Ref.jpg I made 72 hour short ribs at 140F/60C which came out perfectly pink and meltingly tender, just as described. They were inedible because it smelled rancid/warmed over, but that was some fault of the cooking process and not the Anova. The Anova held the temperature perfectly (as far as I can tell) for the full 72 hours. Once I figure out what went wrong I will attempt them again.

Thanks for the reply. The freshness of the beef may have been a concern. I bought the short rib towards the end of the day and while one of them was bright and moist looking, the other was a little darker red and dried out. I guess for long cook times the freshness of the meat really does come into play. Additional notes, I used a foodsaver vacuum which I think took out all the air as the package sank straight to the bottom. I know that gamey flavors can be caused by oxidization of unsaturated fats, so I was wondering if it could be that the vacuum wasn't tight enough.

So my 3 day short ribs at 140F/60C came out, and while I can attest that the Anova cooked them perfectly, and they were pink and tender inside. Unfortunately, when I took them out of the vacuum packaging I could tell they smelled fishy. I gave them a generous helping of salt and pepper and seared them with a blowtorch, but the fishy taste persisted. It's unfortunate as I was looking forward to preparing a delicious meal for the last 3 days, but it was extremely disappointing. Any ideas on what went wrong?

Got up in the middle of the night (for an unrelated reason) and noticed the water level had dropped considerably, maybe 2 or 3 cups (enough to make it noisy again, I filled it up until it stopped being noisy). Then when I got up in the morning I'd say it lost another 2 or 3 cups, which I again refilled. So I'd say it loses about 1 cup every 2 hours. My setup is a ~4 gallon cooler filled to maybe 2.5-3 gallons, with the lid closed as much as it can be without touching the anova. This morning I decided to cover it with aluminum foil, which I'm not as concerned if it touches the anova directly. Hopefully when I get home from work the water level will not have dropped considerably and I will have delicious pork spare ribs to have for dinner!

New discovery about the noise level! If your water looks turbulent and the sound of the anova is loud, you just need to add more water. It seems like if the water level is too close to the impeller you will get a louder sound. I added more water to my cooler just now and the sound level is now extremely quiet. Barely a hum.

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.

Thanks guys. The egg came out almost exactly like how pictures of a 63.3C egg describe. Might have been a little cooler but I consider it an acceptable variance. After the egg I made 132F breaded pork chops with the anova along with 180F corn in my sous vide supreme demi for dinner. My only complaint is that there's no beep that I noticed when the anova is up to temperature. Other than that, it seems like a quality piece of kit. Will be making 24 hour pork spare ribs in the next few days to see how the anova holds up to long cooking times.

I just got mine and am ready to test an egg when I get home. To get a 63.3C egg, do I set the bath to 63.3C or to 64C? Also, how long should I cook it for? I will post my results and a pic of the egg once it's done.