kostbill

I bought the oven and it will probably arrive next week. One of the things I want to try first, is pork hocks. When I am doing pork hocks sous vide and then transfer them in the oven, the skin is awful, I hate it in never crisps. I throw it away immediately. The meat is excellent, juicy, super soft, gelatinous, just perfect. When I am going them in the traditional oven, 6 hours at the lowest setting and then the highest temp for about 2 minutes produces a crisp wonderful skin, but the meat is not good. So I hope that the oven will give me the desired effect. Has anyone tried that? Any suggestions for a soft, juicy, gelatinous meat and a crisp skin?? I would go at 5 hours at 60C on 0% humidity and then 15 minutes at highest, does it look good?

Speaking of the second law, here is a great one: So, more questions: if the humidity cannot get above some percentage at certain dry bulb temperatures, then how come the anove supports the setting of humidity to every level from 0 to 100% at higher than 100C?

That changes things a bit.

Thanks guys! That was super helpful.

@rotuts you wrote that "in environments w 100 % humidity , at all temperatures , WB = DB temp". You mean that if DBT is 220C and we have 100% humidity, then WBT = 220C?? This is impressive. I don't understand it.

@gfweb and @JoNorvelleWalker,100% steam, or 100% humidity, means that the air cannot hold more steam, it reached its peaked amount of water it can hold. @JoNorvelleWalker if the third fact "As long as the cooking is happening with some percentage of steam, the item that is cooked, will be cooked with the wet bulb temperature" is incorrect it would make a lot of sense, but I have no idea what else could be the case here.

I am afraid I am not understood because English is not my mother language (or I am an idiot). Let me try again. Facts (I think they are facts, correct me if I am wrong): - Wet bulb temperature will ALWAYS be lower than 100C. Correct? - Dry bulb temperature may very well be above that. But the wet bulb will be lower than 100C. - As long as the cooking is happening with some percentage of steam, the item that is cooked, will be cooked with the wet bulb temperature. Question: - If we are cooking with steam, let's say 100%, why does it matter if the dry bulb temperature is 101C or 250C? rotuts provided a good explanation, that higher dry bulb temperature makes energy travels faster, but how is this translated to physics? Does it mean that the humidity in the item that is cooked, will be evaporated sooner? - What happens if the steam is not 100%? The wet bulb temperature is even lower? Thanks and sorry if my questions do not make sense.

This seems right, but then, since the wet bulb temperature will never go above 100C, then why use the steam mode when we are above 100C?

I have read that and many more, but perhaps I should refresh my memory.

OK your first line makes a lot of sense. Humidity will provide energy faster to the food. But then, does it matter if it is 1C above 100C or 200C above 100C? Also, can you get Maillard reaction below 100C? I have been reading the forum but there are so many things I don't understand.

Host's note: the following discussion has been moved from the Anova Precision Oven topic because its general thermodynamical nature is not specific to a single model of steam oven. The term "APO" refers to the Anova Precision Oven. The term "CSO" refers to the Cuisinart Steam Oven. I have a question: is there in the APO a mode to cook with steam, in temperatures higher than 100C? If so, when the steam is inserted in the oven, the wet bulb temperature will stay of course, below 100C, then the cooked item will not cook just like a normal oven, because even in the normal oven the cooked item generates humidity. The difference I see is that in the case of the inserted steam, we will have more steam. So, what is the meaning of cooking with steam at temperatures above 100C?

There is something wrong with this page. For Greece, it states 22 Euros, but if I go and order one, the price goes up to 89.54 Euros for GLS and 170.61 for DHL.

Since you want the skin to crisp, why not cook without humidity and then crisp?

OK, when he buys it, he will be able to connect to the oven!

Oh I am not criticizing or anything, I am just looking for solutions. I was thinking that you could configure your cellphone as an access point (AP) instead of a station (STA) and then you would not have all the things you don't like, your phone would actually be your router. Then you could connect the oven app to your cellphone and the oven to the same network. That way you have nothing of the outside world (no FB, instagram etc) but you will have your own private WiLAN. I have not tested it though, perhaps it is not easy to setup.

So, you don't even have your cellphone connected to a WiLAN?

I am confused, perhaps this is an idiom I am not familiar with. What do you mean that the oven will stay in a sealed box??

Looks great! Oven humidity for this?

Well, I think that steam should not get higher than 100C at normal atmospheric pressure. I don't know how they can achieve 101C. I don't know however what can happen if the air is not fully saturated with steam, for example 40% steam, does that mean that the temperature may rise above 100C because the oven is not full of steam and the air between the evaporated water molecules may get hotter? Does the manual say that the oven can have steam at temperatures above 100C? This is getting very confusing very fast.

But then, why did you write that you would not do steaming in sous vide mode? I am greatly confused! There are so many variables I do not understand.

I was under the impression that the word "steam" in the anova oven, means "humid". Does 100% humidity means steam? I thought not, but I am not sure now. Am I wrong? For example, this recipe, for which I was asking some posts ago: https://oven.anovaculinary.com/recipe/LjYcWMLjev3jf4UWmSCq Sets Sous mode ON, steam 100% and temp 165F, which probably means 100% humidity.

Why not?

I understand that. I would like the anova recipe team to provide explanations on why they choose that mode or the other mode and perhaps compare results, even theoretical (that would probably improve crust etc). I cannot even comment in that recipe and ask them.

Hello, I ordered one and it will be here on December, or January. I have some questions, here is the first: In this recipe: https://oven.anovaculinary.com/recipe/LjYcWMLjev3jf4UWmSCq The porchetta is cooked in sous vide mode with full steam (100%)! Am I wrong to assume that this is a waste of the oven capabilities? The main reason one would prefer to do the porchetta in the oven instead of doing it in a waterbath, is because the outside will not have a good crust. Why not use zero steam with sous vide mode? I thought that this is the major thing with the oven, just like they do with their chicken with skin recipe. https://oven.anovaculinary.com/recipe/G8inaGUvRxFHGXAJ6C2n Is there something I am missing? Also, they are doing the same thing here, where it is supposed to need a dry environment: https://oven.anovaculinary.com/recipe/dYW4t4rAXWRm9VkblK6C Any help for my understanding? Thanks.

I just posted the question and it hit me, perhaps I need to include just a little heavy cream in order for the milk not to froth. Can this be the case?