Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Anova Jeff

Anova Sous Vide Circulator (Part 2)

Recommended Posts

[Moderator note: The original Anova Sous Vide Circulator topic reached the maximum size the eG servers handle efficiently, so we've divided it up; the preceding part of this discussion is here: Anova Sous Vide Circulator (Part 1)]

I had to post this because this is happening more and more often now :

If you drop your unit into water: Do not power it on!!!

We have industrial vacuum ovens that can dry things out in a flash and recover the unit - if you power on, the unit will short out - meaning you probably will be buying a new unit.


Edited by Mjx Moderator note added. (log)

Share this post


Link to post
Share on other sites

Anything one could do at home to salvage a drowned unit?

Share this post


Link to post
Share on other sites

Jeff,

Could you take a look at the cooking times/temperatures on the anovaculinary.com web site?

Particularly the section about eggs... Everything is at 134 degrees... Seems odd (possibly an ambitious copy/paste)

Thanks


Edited by alanz (log)

Share this post


Link to post
Share on other sites

You have a 50/50 chance if you go the blow dryer route but I do not recommend it - if there is a water behind a microchip or in the motor you won't get it out.

Some guy also got creative and tried to vacuum seal the circulator and then hit it with a blow dryer - that is not quite the same as vac-oven because the bag is closed and the water recondenses as soon as the bag is open.

Share this post


Link to post
Share on other sites

Over the years, I've dropped my cell phone in a puddle of water twice. Both time I immediately took off the battery and sealed it in a ziplock covered with uncooked rice. Let the rice absorb water in the device for 48 hours undisturbed. It worked both time.

Maybe this could be done with a circulator that was dropped in water.


Edited by EMG (log)

Share this post


Link to post
Share on other sites

@Anova Jeff

Can you inform whether the shipping includes a VAT pre-charge and whether larger quantities could be ordered to reduce shipping costs / item ?

Thanks

Share this post


Link to post
Share on other sites

@Anova Jeff: Any reason the list of countries you are shipping to is so limited? The Netherlands (my home country) isn't in the list, for example.

Share this post


Link to post
Share on other sites

My V2 upgrade unit arrived today... Very nice. Now it matches my Thermapen and Fluke thermometers.

Thanks go to Anova for their great customer service.

Share this post


Link to post
Share on other sites

So, I played with it today. I set it up in a cooler-- 22 measured Qts with a lid (custom cut for the Anova). I started with water @ 68F and set it to 140F. It took an hour and ten minutes (70 min = 72 degrees). So basically, at full capacity you can figure 1 minute per degree. Once there, it held it perfectly well. I would advise, though, getting your water closer to target through other means first (Boiling water + ice cubes, for example) and then letting the Anova maintain that temperature.

Share this post


Link to post
Share on other sites

Got mine about a week ago and I absolutely love it. I'm so glad I found this product (from this thread, btw) as I was right on the verge of making another choice. The unit is great -- easy to use, accurate temperature control -- and at this price, wow. I will probably get a second unit at some point. Also, I should mention, they have stellar customer service!

Share this post


Link to post
Share on other sites

Also, I should mention, they have stellar customer service!

Still waiting for a response to my email.

Share this post


Link to post
Share on other sites

My query was only three days ago too, but as it was on the expected delivery date for my order, I'd hoped for a quicker response. I guess I'm too used to the amazon's of the world and the instant notification of when the delivery will be arriving.

Share this post


Link to post
Share on other sites

I wish I could say I loved mine. I registered to provide feedback. I originally ordered my anova circulator after having placed an order for the polyscience creative and subsequently realizing there was a cheaper model out there. When I got my anova circulator, I was excited and couldn't wait to try it. Unfortunately, it wasn't accurate to my thermapen. At 130f it was 0.5f too low. At 150f, it was 2.0-1.2 too low. As an experiment, I ran it back to back with the polyscience and the polyscience kept it within 0.2f no matter the temp

Jeff suggested that their design necessitated foiling the top of the cover. While i find this an inherent design flaw given that polyscience doesn't require this I tried that. This time the anova circulator was 0.5f too High while the polyscience was dead on within 0.1f. Which one of these is not like the other?

I offered to provide a video to anova and offer to do the same here since I'm a newb to prove I'm not trolling or flaming. I really want this to work since it's $100 cheaper but it seems you get what you pay for.

Share this post


Link to post
Share on other sites

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.

Share this post


Link to post
Share on other sites

I just got mine so I think it's a v2. Either way, the error isn't consistent. Some times it's low, some times high. So far I've noticed a spread of up to 2.7 degrees front target temp which Just doesn't work for me. I'd rather pay the extra $100 and get something that actually works. I'm not looking to knock anova, if they can replace it with a unit that consistently performs welll, then GREAT but this one just doesn't.

Share this post


Link to post
Share on other sites

PM

Anova Jeff

he works for Anova and has been very very responsive to this thread. remarkably so.

worth a click-click-return.

Share this post


Link to post
Share on other sites

I just got mine so I think it's a v2. Either way, the error isn't consistent. Some times it's low, some times high. So far I've noticed a spread of up to 2.7 degrees front target temp which Just doesn't work for me. I'd rather pay the extra $100 and get something that actually works. I'm not looking to knock anova, if they can replace it with a unit that consistently performs welll, then GREAT but this one just doesn't.

Must be defective. Mine is rock steady

Share this post


Link to post
Share on other sites

Well, I've arranged for a return with anova. They've agreed to waive return shipping costs (don't know why that had to be a special exemption) but won't refund me the initial shipping. Overall, I have to say I'm disappointed with my experience. I took a chance on a relatively new and upcoming product, spent time troubleshooting it, and when it turns out to be defective, I'm out the shipping costs? I offered to send anova videos of the issues I was having and comparing it to the polyscience creative.

If you rally want to build a customer base, why is the message, buy our product and if it doesn't work, you're out at least $20-$40?


Edited by BlueDevilSV (log)

Share this post


Link to post
Share on other sites

The list of countries that the Anova 220 is being shipped to, seems to have been expanded. It'd still be interesting to hear if the $69.99 includes a provision for taxes and duties - but to fair, I doubt it. From what I've been able to figure out, EU import duties for electronics are 19%, with VAT at 21% here - which would push the net price for an Anova from EUR 200 (USD 269) including shipping to EUR 280 (USD 377) after taxes. That does hurt the budget-friendly proposition quite a bit: :(

Share this post


Link to post
Share on other sites

Are they sending you a replacement?

That wasn't offered although in fairness to them, I had requested a return in my email. I've emailed them back and clarified that I'd be happy to do an exchange if they can send me a properly working unit. We'll see what they say

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By boilsover
      Yes, the vacuum blender, Luddites.  http://www.gadgetreview.com/what-is-a-vacuum-blender
       
      I am waiting for the WiFi version, so I can turn my smoothie into soup from Mars.
    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
  • Recently Browsing   0 members

    No registered users viewing this page.

×