• 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.

gfweb

Review of Anova, Sansaire and Nomiku

17 posts in this topic

Host Note: This post and replies were moved from the general Anova SV discussion

Serious Eats reviews Anova, Sansaire, and Nomiku circulators.....

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

1 person likes this

~Martin

Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist, contrarian and natural born skeptic who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

Share this post


Link to post
Share on other sites

Serious Eats reviews Anova, Sansaire, and Nomiku circulators.....

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

Thanks for posting this link. I was surprised by two things:

A) rating them on speed to reach temperature as this is really easily addressed by starting with hotter water and hence pretty minor

And

B) not making a much bigger issue about the minimal leeway between min and max water level on the Nomiku which is major.

I can't say much about the Sansaire as I don't own one but to me the water level leeway on the Anova makes me reach for it over the Nomiku for any lengthy cooking times, i.e. over 2 hours. Just my 2 cents.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

I still don't know why the Polyscience lower priced units were excluded from the comparison.

but on the whole, the Anova seems to be the winner.

especially when one factours in both the lawsuit and the current unavailability of the Sansaire.

What did NOT emerge in the review was a compelling reason to wait to buy it.

Share this post


Link to post
Share on other sites

Yeah, at $199 it won't go much lower and beats the price of used lab circulators on eBay. Only DIY is cheaper.

Share this post


Link to post
Share on other sites

Hello,

I've just joined this forum that I discovered this morning, and that thread convinced me to buy an ANOVA unit, I've just placed my order.

So I look forward to posting my comments here.

Cheers to everyone.

1 person likes this

Share this post


Link to post
Share on other sites

especially when one factours in both the lawsuit and the current unavailability of the Sansaire.

what is the lawsuit about?

Share this post


Link to post
Share on other sites

Polyscience says Sansaire infringes on its patents.

Share this post


Link to post
Share on other sites

Are there any other articles that compare the Anova and Sansaire?  I am intending to buy one or the other when they're available.

While the serious eats article is very useful, I'd like to hear more comments from people who've tested them side-by-side.  Also, as someone living in Australia, I'd like to compare the shipping costs too.

 

I was going to buy the Anova because it comes in red, but it looks like they've sold out of red (or are international versions black only?)  Then my wife said she thought the Sansaire looked better, so I went to buy the Sansaire but they're sold out, and the website has no information about international shipping costs.

 

So while I'm waiting for the Sansaires and the red Anovas to come back in stock, are there any other comments or reviews on them both?

Share this post


Link to post
Share on other sites

I own the Anova and have used the Sansaire. My opinion: Anova hands down. The clip on the back attaches tightly to thicker coolers (my favorite sous vide vessel, retains heat without the hassle of MacGyvering a cambro) and like the review said you can move the cooler with the Anova attached at BBQs without concern it's going to tilt or fall in. I like that Anova is an established company, their customer feedback is top notch, that and they're not dealing with Polyscience lawsuits. One thing that I think that's often overlooked is the adjustable circulator. You can point the jet of water in any direction. This can be used to keep bags submerged at bottom, I've used this to make chicken noodles from Chefsteps. Polyscience has this capability on their circulators as well, Sansaire does not. I like that you can take off the protecting cage and clean it, it's stainless steel as opposed to the Sansaire so I feel more safe that if falls it may leave a dent rather than cracking the whole housing. 

1 person likes this

“...no one is born a great cook, one learns by doing.”

Share this post


Link to post
Share on other sites

What did NOT emerge in the review was a compelling reason to wait to buy it.

 

The only reason I can think of is the hints they're dropping of a an even better version.

Share this post


Link to post
Share on other sites

I own the Anova and have used the Sansaire. My opinion: Anova hands down. The clip on the back attaches tightly to thicker coolers (my favorite sous vide vessel, retains heat without the hassle of MacGyvering a cambro) and like the review said you can move the cooler with the Anova attached at BBQs without concern it's going to tilt or fall in. I like that Anova is an established company, their customer feedback is top notch, that and they're not dealing with Polyscience lawsuits. One thing that I think that's often overlooked is the adjustable circulator. You can point the jet of water in any direction. This can be used to keep bags submerged at bottom, I've used this to make chicken noodles from Chefsteps. Polyscience has this capability on their circulators as well, Sansaire does not. I like that you can take off the protecting cage and clean it, it's stainless steel as opposed to the Sansaire so I feel more safe that if falls it may leave a dent rather than cracking the whole housing. 

 

that sums it up nicely

Share this post


Link to post
Share on other sites

Thanks Beusho for your reply, just what I was after.

To answer some of my own questions, the international version of the Anova is only available in black. So no red for me. And the shipping costs for both are the same = $80US each.

I'm tempted to buy the Anova now, but there's the odd rumour of a mkII coming soon so I'm tempted to wait a bit longer...

Share this post


Link to post
Share on other sites

contact them and ask!

 

but it's not like you'd be disappointed in the current model

Share this post


Link to post
Share on other sites

but it's not like you'd be disappointed in the current model

 

Most unlikely!

 

ChrisZ, if you haven't already: have a look at the Anova topic.  Jeff from the company has recently asked about improvements/changes we'd like to see in the hypothetical (or not) MkII.


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

Share this post


Link to post
Share on other sites

I understand that sur la table is carrying the Sansaire now.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By FeChef
      This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins.
       
      I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink.
       
      Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick.
      thanks
    • By TdeV
      I've just cooked two lamb shanks sous vide for 72 hours at 141F in separate bags. When I opened the first bag, the shank looked and smelled great.
       
      The second bag, however, smelled bad (to me). The shank was covered in gelatinous red stuff. My husband is less smell-impaired than I, so he ate that one.
       
      The two shanks were purchased from the meat market associated with the Department of Animal Sciences at the local university where the students will have butchered the animals.
       
      I'm wondering if what's possible is that one of the shanks did not have all the blood drained out. And that the smell which I've associated with "bad" is actually the smell of blood.
    • By ulterior epicure
      Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
      Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
      I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
      U.E.
    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
  • Recently Browsing   0 members

    No registered users viewing this page.