alanz

To use CNC, one would first have to arrange for a 3D scanning setup, and do the toolbit programming. So using a wood lathe, where the operator can adapt to surface changes, is a fine (and I might suggest, a better) approach. Of course, then there are the questions of variable speed through pulleys or variable reluctance... and whether powdered metal steel chisels will last longer between sharpening. Apparently I clearly spend too much time with my woodturning hobby...

My second unit arrived today, will unbox it tomorrow. Fine product.

Very happy with my purchases from them.

Thanks, I looked through the site... As you said, it might have been brief sale.

Annabelle, do you have a link to the KA special you mentioned? Thanks.

I saw something happen to mine the other day. I turned it on and had a blank white screen except for a small circle in the upper right corner of the screen, tapping the screen caused the circle to move... I wonder if somehow it was displaying an LCD calibration screen. Turning the unit off and on again returned the unit to normal. I made a photo of the screen, I will send it to Anova after the holiday,

I use either a 4 position spacer rack or (one or more) wire cooling racks. Even if I'm cooking only one pouch, I'll put a rack at the bottom of the container. Why WOULDN'T I want to facilitate circulation under the package when it's on the bottom of the container? The same goes for multiple packages. I want to promote the flow of the temperature controlled water to all surface areas of the pouch. It's not like it take a whole lot of effort to do so.

Kerry, I figured that if I got two of the same units, I might be able to start breeding them. However with my luck, when the second unit arrives, it will be the same gender as the first <vbg>

I've been quite happy using an Iwatani butane torch head to brown steaks after sous vide cooking. However, I'm always experimenting and would like to try a quick deep fry for the browning step to see how that works out. Unlike the modernist kitchen, I don't have access to liquid nitrogen, so I won't be doing the cryo-frying route. So my thoughts/questions I have tried heating 1/2 gallon of peanut oil in an all clad stock pot atop an Avantco 1800 watt induction burner. Unfortunately, the high temperature shutoff switch kicks in before the oil gets to 380 degrees. I've only tried this once today, but I've had similar shutoff happen when trying to use a cast iron grill pan... evidently a common thing with induction burners when the cooking vehicle retains a lot of hear. I've used dedicated tabletop deep fryers before (not for steak), and mine is currently dead. However it never reached 375 degrees, so I was never really happy with it. I've looked at getting another unit, but I'd rather explore the induction unit / pot approach before going for a dedicated fryer, especially considering that I'm not sure that I'll like the deep fried results compared to a flame based browning. So, for those of you who have tried browning with a quick deep fry... what temperature did you find worked best?Are any of you using induction? I'd rather not have the oil over an open flame if I can help it.

I just placed an order for a second Anova unit. My bride (fortunately) decided that she liked the black body of the black unit more than she liked the white body of the red unit. So, another black unit should be on the way shortly. We have a New Years Day open house at our place, and sous vide techniques will feature prominently in this years menu. Having two (or more) unit will help us serve dishes that require different cooking/holding temperatures. We may even ask to borrow a friends submersible bubbling system for a third holding tank... can't have too many toys at one's fingertips.

Cool!

That orange/brown thing is not a business card.... it's a fold out flash drive that contains the user manual. Once it's snapped shut, it's REALLY tricky to figure out how to open it to insert the tab into a usb slot. I found a YouTube video that shows how to open this kind of card

I just like the idea of having unrestricted flow around the pouches. Although in the photo of the cooler, I show positioning the pouches vertically, I prefer stacking the pouches horizontally, with some space between each pouch. There's less chance of a portion of a larger pouch sticking out of the water, and I can use less water if desired. Pretty much any configuration will work... just playing around with the options.

I sometimes use small wire cooling racks between packages stacked horizontally (and one resting on the container floor). Each rack has little feet that keeps the items separated by about 1/2", letting the water circulate easily around every pouch. Lots of fun playing with these configurations.

I got the rack at a local Container Store. It's plastic coated... The same stuff that wire shelving is made of. http://www.containerstore.com/shop/kitchen/cabinetOrganizers/viewAll?productId=10000707&N=81261&Nao=80

Woodturning is one of my hobbies, and I have a well equipped shop that includes a band saw. If I didn't have that tool, I would have likely used a jig saw or a coping saw.

It's a Coleman 30 quart cooler. Approximately $25

I agree, that's why my current unit is black. Ideally I would like a black body with a red band as my second unit. Then again, 10 years ago we were buying a MINI Cooper S. I was partial to dark silver with a black roof... she said "I like the red one with the white roof". An hour later, we drove the red one home. Worked out just fine... Making her happy is a fine thing.

Some decisions made easy. My wife said "I want a red one!"

I thought of cutting up the Reflectix, but to be honest, two pieces would be all I would do. I don't see any particular reason for small pieces. It's very lightweight, floats, and easy to move out of the way or remove entirely to get at the items in the bath. Take off the lid, place it upside down on a counter, put the Reflectix into the lid. No drips.

Here are a few photos I made yesterday. The sides of the cooler stayed surprisingly cool throughout the cook (132F water, 82F outside wall of the cooler) The top of the cooler was getting pretty warm (except near the cutout where I added foam). So I experimented with a sheet of Reflectix I had laying around... it didn't cover the entire surface area, but even this much made the lid much cooler, so I think it's yet another good use of this material (I will cut some to fit). I didn't make a closeup of the cutout... I'll try to make that photo soon. Hope this helps.

I considered filling with foam before cutting, but I really didn't know what was (or wasn't) in the lid. I had some "Great Stuff Insulating Foam Sealant for Gaps and Cracks" on my shelf. It was fine that it expanded, I simply recut after the foam had set. I then put some Gorilla tape over the foam to act as a moisture barrier... not sure how well that will hold up over time, I will experiment with some other ways of sealing the foam. I made photos of the finished setup, I'll try posting them soon.

I did some rib steaks (prime, bone in) this past weekend... sous vide then finished with a butane torch. Normally I use a 4.5 gallon polycarbonate bin, but I am experimenting with a larger container for an upcoming party. So I used the Anova mounted in the corner of a 30 quart Coleman cooler. I cut the top (there is no insulation in the top) so the lid fits around the Anova, and filled the gap with foam, makes for a nice fit... it worked perfectly. I like the idea of having two sous vide setups for the party... perhaps one for eggs, and one for general reheating. Decisions decisions... not which brand to buy, but which color!!! Isn't it nice to have such first world problems???

My V1 Anova was off by a few degrees (must have been that miscalibrated batch), the V2 matches my other digital thermometers (ThermaPen and Fluke). It was a free upgrade for me, and it might be something to consider.

I managed to download the ebook. The download using the discount code was not a particularly intuitive process. The ebook itself is quite nice, and should be a good companion to the printed tome.