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CanadianHomeChef

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Posts posted by CanadianHomeChef

    New Toy: Breville/Polyscience Control Freak!

    in Kitchen Consumer

    Posted

    Saw these two photos on Facebook this morning. Anyone recognize the appliance? I see that Celsius is printed right on the interface so I looked at Breville Australia and Sage UK, but no dice. Looks almost like it could be a home version of the control freak? Perhaps a prototype? Or has anyone seen it on the market? 
     

    I’ve asked the poster of these videos about the model. I’ll let you know if he responds 

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    • Like 1

    Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

    in Kitchen Consumer

    Posted

    8 hours ago, tikidoc said:

    Has anyone made sticky rice in the Anova? I would think it would be a good way to do it, but the rice recipes (other kinds of rice) I have seen all involve covering the rice with water, which would likely make for gooey rice rather than sticky. I’ll experiment and post if I figure it out, but if anyone has already tried this, let me know. I’m thinking of soaking the rice then putting in a colander and setting on a baking sheet and steaming until done...


    Not specifically sticky rice but I've made a couple rice dishes. Chicken and rice where you just throw everything on the sheet pan. Turned out nicely for me. 

    Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

    in Kitchen Consumer

    Posted

    5 minutes ago, JoNorvelleWalker said:

     

    Anova gives an explanation of their steam modes here...

    https://anovaculinary.com/what-is-a-combi-oven/why-steam/

     

    At 212F and below the percent steam is the relative humidity.

     

    That's my understanding too. I do notice however that sometimes it seems like I get a huge waft of steam when I open the oven at 212 but other times barely anything..... maybe something to do with the temperature of my house?

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted · Edited by CanadianHomeChef (log)

    Made a whole chicken tonight. I’ve got to say I’ve never seen a chicken hold onto so many of its juices. You can squish around the liquids underneath the bubbles in the skin. Lots came pouring out as I carved the bird. 
     

    The chicken was cooked perfectly. I’m just not sure if I like my chicken this juicy. The jury is still out. 
     

    Cooked some brussel sprouts from the garden for 10 minutes at 212 with 100% humidity. Threw two knobs of butter, salt, and pepper inside the pan before placing it in the oven. Easy side dish as the chicken was resting. 

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    • Like 8
    • Delicious 2

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    25 minutes ago, gfweb said:

     

    That's much slower than water bath sous vide.  I'm happy with the steam baked results from the CSO. I'll do something like 8 minutes at 325/steam and it'll be about 115F in the center when I pull it to rest.


    I think you could pull after 17 minutes. The rest of the baking will get you to the ideal temperature. Or you could just set the temp to slightly above 135 and pull a sous vide express. Just need to adjust to the new cooking techniques. 

    I'll be writing a thorough review that I hope to have published this weekend. Both the cons and pros. There's a number of things in both categories, but overall I believe it's outweighed by the pros... will find out if this remains to be true after doing a chicken and some bread this weekend. 

    • Like 3
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    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    18 minutes ago, gfweb said:

     

    So it was over-cooked?


    Maybe slightly. Didn't have the probe in it during the final cooks so I can't say for sure. I enjoyed it. 

    I pulled mine out at around 126 but that took 90 minutes to achieve. Then you fire the oven up to 400 and give it several rounds of quick bakes and reglazing. Nothing wrong with the oven itself but the recipe is faulty and I didn't notice it until later on. 

    • Thanks 1

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    6 hours ago, Robin G said:

    Regarding introducing pathogens by inserting a probe... you could sear first, and also sanitize the probe before inserting it (e.g. with an alcohol wipe). It wouldn't be the same as pasteurizing but is a reasonable precaution.

    I was thinking of that. Wasn’t sure how it would turn out in the end... didn’t think about the sanitizing the probe itself. I imagine that as long as it was cleaned since last use, any bacteria in introducing wouldn’t be a large enough inoculation. Can never be too careful though. 

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    33 minutes ago, btbyrd said:

    There's no need to pasteurize tender proteins that are going to be served immediately. Those temps/doneness-levels seem off to me. 127F for medium? No no no...


    Me too. Seems Anova agrees with me as they are checking the recipe and thanked me for the feedback. 

    I've got two rib eyes cooking right now at 129f (what I consider medium rare). Didn't do the probe as I didn't want to puncture my food at these low temperatures due to surface bacteria not getting heated once it's brought to the inside. 

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    58 minutes ago, JoNorvelleWalker said:

     

    I doubt those temperatures will pasteurize your steak.

     


    Do you think I'm being overly paranoid about surface bacteria entering the steak through the thermometer puncture? Compared to mechanical tenderization, it's a whole lot less holes..... I typically sous vide at 131 which is a pasteurization temperature but for a really long time (much longer than I sous vide for). I tend not to worry about pasteurization as I know the bacteria on the surface will be killed with a good sear. But I don't normally puncture a hole in my steak prior to sous viding it....

    I wonder if this is an unintended consequence of "Express Sous Vide" that wasn't thought about? Would be fine for chicken where you cook it at a temp and long enough for pasteurization; however steak isn't typically cooked to pasteurization because it's assumed that'll be taken care of during the sear.... 

    Cooking with the Anova Precision Oven: What did you make?

    in Cooking

    Posted

    In the app these are the recommended temperatures for steak. I know that steak is sterile inside so as long as I seat the outside I should be fine. However, this is for the sous vide express option... so I risk contamination of the inside the steak but poking it with a probe? Similar to mechanical tenderization? Will these temperatures sterilize my steak in the 30 minute estimate?  Seems risky but I don’t have pasteurization times and temps memorized for this low of a temp. 

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    Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

    in Kitchen Consumer

    Posted · Edited by CanadianHomeChef (log)

    8 minutes ago, Robin G said:

    This 15% label was also formerly on the USA batch 2 button, and has also been removed. However, the dates have not changed - Sept 28 for batch 1 and Oct 12 for batch 2.

    Yeah. It looks like only the Canadian shipment has been delayed. No email communication though.

    I wonder if they redirected the initial Canadian shipment to American warehouses to fulfill USA demand that they advertised a September 28th shipment date to? Wouldn’t surprise me........ doesn’t make it right though. A simple email would have been enough though... I don’t like being left in the dark.

    Anova Precision Oven: Features, Accessories, Troubleshooting, and "Should I Buy One?"

    in Kitchen Consumer

    Posted

    Overall I left feedback that communication has been poor. Starting with the perforated pan that’s featured in their main videos that apparently you have to pay extra for. Now changing the shipping date without emailing customers. I understand delays happen but communication is important. They charged my credit card the day I made the preorder (not upon shipping) so I do expect to be kept in the loop.... maybe I’m expecting too much?

    • Like 2
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