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

Price war has started. Williams Sonoma has the polyscience unit for $299.

not much of an opening shot, for what that costs, I'd be halfway to a second anova!

Share this post


Link to post
Share on other sites

So currently running firmware 1.18, is the free upgrade still up for grabs?

Out of curiosity, is there a changelog?

 

Thanks!

Share this post


Link to post
Share on other sites

I finally ordered.  Twenty one day delivery time, same for all colors.  After much considereration I went with black.

 

With my luck, watch for a new model to be announced tomorrow.

Share this post


Link to post
Share on other sites

Black is the best color. You have bought well, JoNorvelleWalker.

Share this post


Link to post
Share on other sites

You'll be happy whatever the colour, Jo (although I agree black is best). There may never be a new model. I think they got this one pretty well right.

Share this post


Link to post
Share on other sites

You'll be happy whatever the colour, Jo (although I agree black is best). There may never be a new model. I think they got this one pretty well right.

 

 

I finally ordered.  Twenty one day delivery time, same for all colors.  After much considereration I went with black.

 

With my luck, watch for a new model to be announced tomorrow.

 

my blue and red would tend to take umbrage at the discriminatory 'black is best', of course, as they say, it does go with everything.

 

I have no idea when they'll be coming out with a new one, but I sent in some ideas for what I thought were improvements, and got back a 'thanks' note, with the rather cryptic 'I can tell you that at least 2 of your suggestions are already implemented in a future design.'   of course, now, I'm itching to find out which of the ideas. ;)

Share this post


Link to post
Share on other sites

Dammit - don't tell us that! We'll get all anticipatory. Or depressed, depending on our financial/geographical state and elapsed time since our purchase.

Share this post


Link to post
Share on other sites

Actually Shola (studiokitchen) is beta testing a new professional model now!

  • Like 1

Share this post


Link to post
Share on other sites

Today I received my circulator, it came without a manual. Does anyone have an Anova Manual in PDF format, or a link on the Anova website. I looked on the website to no avail and mailed them but have not yet received a response.

Maybe it matters that I received the European version.


Edited by Xinram (log)

Share this post


Link to post
Share on other sites

Today I received my circulator, it came without a manual. Does anyone have an Anova Manual in PDF format, or a link on the Anova website. I looked on the website to no avail and mailed them but have not yet received a response.

Maybe it matters that I received the European version.

Mine came on a thumb drive. Are you sure there isn't a thumb drive in the package?

Share this post


Link to post
Share on other sites

After giving me a 21 day delivery time last night, anova just notified that my unit has already shipped.

 

The anticipated professional unit sure would be nice...though it might cost more than $199.

Share this post


Link to post
Share on other sites

After giving me a 21 day delivery time last night, anova just notified that my unit has already shipped.

 

that's what I call under promising and over delivering ;)

Share this post


Link to post
Share on other sites

I don't think they are putting the user manual on a thumb drive these days.  The last unit I received had a paper manual.

Anova would likely send you a file if you asked.

Share this post


Link to post
Share on other sites

Today I received my circulator, it came without a manual. Does anyone have an Anova Manual in PDF format, or a link on the Anova website. I looked on the website to no avail and mailed them but have not yet received a response.

Maybe it matters that I received the European version.

 

Try this, Xinram.  It may not be the most recent version, but it will give you something to read while Anova's getting a 'proper' one to you.

Share this post


Link to post
Share on other sites

Thanks, reading the manual seems to work, but I seem to be unable to download it.

Share this post


Link to post
Share on other sites

that's what I call under promising and over delivering ;)

 

The FedEx tracking that Anova sent yesterday shows the unit is about half way to me.  However the most recent email from Anova sent today says the unit will ship in ten days, as was stated when I placed the order (it didn't, it said 21 days).  I hope the person who wrote the order system is not the one who wrote the firmware.

Share this post


Link to post
Share on other sites

The FedEx tracking that Anova sent yesterday shows the unit is about half way to me.  However the most recent email from Anova sent today says the unit will ship in ten days, as was stated when I placed the order (it didn't, it said 21 days).  I hope the person who wrote the order system is not the one who wrote the firmware.

*shakes head*

Share this post


Link to post
Share on other sites

FedEx was supposed to have delivered the Anova today, so I stayed home to wait for it. Nothing came, no notice left. I went on the FedEx website and FedEx says no one was home. Hmm, I've been home all day so not to miss delivery. I'm beginning to think Anova does not exist.

 

Until I find a better container I am planning to use the Anova (if it ever comes) in a straight sided stock pot. Other than lack of insulation, is there any reason why this shouldn't work? Any ideas or encouragement?

Share this post


Link to post
Share on other sites

I've used a stock pot with no problems.

 

FedEx is a disaster...they did that same thing to me several years ago on a very important delivery......long story short....it was delivered to me on a Saturday before Saturday delivery was standard.

Share this post


Link to post
Share on other sites

FedEx was supposed to have delivered the Anova today, so I stayed home to wait for it. Nothing came, no notice left. I went on the FedEx website and FedEx says no one was home. Hmm, I've been home all day so not to miss delivery. I'm beginning to think Anova does not exist.

 

Until I find a better container I am planning to use the Anova (if it ever comes) in a straight sided stock pot. Other than lack of insulation, is there any reason why this shouldn't work? Any ideas or encouragement?

sounds more like fedex doesn't exist....

 

a deep enough stock pot is fine, I wrapped a towel around the first things i was using till I got some reflectix and made a blanket for my carlisle food box.

 

towel around and some foil over the top, you'd be set. 

Share this post


Link to post
Share on other sites

It was traditional, a month or three ago, for the Anovas to spend a few days taking in the sights of Chicago before moving on to their intended destination. Maybe Jo's is just enjoying itself.

I use a stock pot for my smaller cooks with my Anova (which is most of them). I stand it on a wooden chopping board so it doesn't lose ridiculous amounts of heat to my granite benchtop and put a couple of sheets of foil over the top, but I ignore the sides. Sure, I could wrap it in something to cut down heat loss from there too, but it just doesn't seem worthwhile.

Share this post


Link to post
Share on other sites

I use a straight sided stock pot, no problem (I have posted a photo above with my own "systeme-D" lid.

Share this post


Link to post
Share on other sites

 

 

It fits a 12x18x9 without having to make a notch

 

Which model Cambro is in the picture, and what size hotel pan, please?

Share this post


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

  • Similar Content

    • By Rho
       
      The space race trickled into kitchens in the 60s and 70s, including one curious tool that's faded away in the years since: the thermal pin, a heat pipe skewer that can halve cooking times for roasts:

       
      Heat pipes are thermal superconductors, transferring heat 500-1000 times more effectively than solid copper (some people in the sous vide thread have discussed copper pins). They're hollow tubes with the air evacuated and a small amount of working fluid, often water. The usable temperature range is limited by the triple point and the critical point, with additional constraints near the edges. Water is effective from 20C-280C /70F-530F, which comfortably spans most cooking temperatures.
       
      Modernist Bread has an excellent section on how bread bakes, including a diagram of the internal heat pipes that develop, summarized here. (click for a good photo!)
       
      Sous-vide solves the overcooking side of the gradient problem, but it's still limited by total heat diffusion time-- doubling the size of a cut quadruples the time needed for the center to reach temperature. Heat pipe pins should make larger cuts practical, or normal cuts cook faster. Here's a graph from "The heat pipe and its potential for enhancing the cooking and cooling of meat joints", showing average temperatures over time for 1kg joints of meat convection baked at 190C/375F for 110 minutes (foil removed for the last 30 minutes):

       
      Thermal pins were sold commercially from 1956 to about 1990. They're listed occasionally for about $20 on ebay. They even made potato baking racks with heat pipes-- though now you can easily par-cook a potato in the microwave and finish it in the oven.
       
      I don't know why production of thermal pins stopped, or what fundamental problems limited their usage. It seems like pans and commercial griddles would be improved by adding heat pipes to spread heat throughout and avoid hot or cold spots. Perhaps roasts fell out of favor as the culture of entertaining shifted away from monolithic centerpieces to smaller, more precisely cooked portions.
    • By philie
      Hey there, i hope to find some help in the wise hands of yours. after some research i am still having some problems concerning glazing:
       
      For a party i would like to make some cubes and rounded savoury cakes and foams out of silicone forms that have a ready bottom and a colour glazing. 
      Somehow i just do not manage to find a steady glazing ( one that does not run ) and is for texture reasons preferably hard or crisp that does not include sugar or syrup.
       
      can you help me or lead my way in a certain direction?
       
      thanks very much!
    • By KennethT
      Is there a discussion in the book about the purpose of adding ascorbic acid?  I just saw the contest #2 in which the recipe called for it.  I'm curious because a woman I know on the internet used to work in a bakery in Vietnam, and said that to get similar results to the banh mi there, you need to add ascorbic acid.  Does it act as a gluten relaxer?  Traditional banh mi have a very tender and crisp crust, and a very light and tender, relatively closed crumb.
    • By Tuber magnatum
      Having experienced the "Edible Balloon" dessert at Alinea, I have been on a quest to try this at home.  Only recently was I able to find purportedly a recipe:
      https://www.buzzfeed.com/raypajar1/these-edible-helium-balloons-are-dessert-from-the-future?utm_term=.ut6r3PnMk#.acGNVWmd6 the video of which is found below.
       
      I tried this and probably no surprise, it failed.  The bubble collapsed / popped with only a little distension.   I wasn't sure if the problem was that a "secret" ingredient (e.g. some kind of surfactant to stabilise the bubble or using a different kind of sugar) was missing.  Or maybe I didn't allow the mix to come to correct temperature etc.  Elsewhere I thought I had read that the original recipe was in effect some kind of taffy.  Has anyone else had success, or do any candy makers /modernist chefs, have suggestions they are willing to share?
       
       
    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




  • Recently Browsing   0 members

    No registered users viewing this page.

×