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.

pmilas

New Anova Precision Cooker Announced May 6, 2014

Recommended Posts

pmilas   

Hello, 

 

This is my first post here, and it happens to be about new precision cooker from Anova. I'm not sure if this is the right forum, but here it is.

 

what do you think? 

http://www.seriouseats.com/2014/05/new-anova-precision-cooker-best-cheapest-sous-vide-circulator-on-the-market.html

 

it seems that they have made very good improvements. the kickstarter campaign has started, so I got my name on the founders club list :)

 

P


Edited by pmilas (log)

Share this post


Link to post
Share on other sites

Looks great. i love the bluetooth control. Looking forward to a more in-depth review of the software, including its customizeability, etc.

Share this post


Link to post
Share on other sites
rotuts   

thanks for this tip

 

I signed up.

Share this post


Link to post
Share on other sites
pmilas   

The kickstarter campaign is going like crazy, when I ordered ( 30 mins a go) there were 200 backers and 28000 pledged. Now they are up to 88 k...

Share this post


Link to post
Share on other sites

Over $100,000.  Looks like I have two of these bad boys coming!  F*ck yeah!

 

I hope someone at Serious Eats is getting a free device; that's where I saw the news.  Quite by chance, I might add.

 

They sold out of their $99 units in the time it took for me to order two.


Edited by Adam George (log)
  • Like 1

Share this post


Link to post
Share on other sites
rotuts   

wow

 

just a few minutes ago the 99 $ was at 300 or so.

 

lucky me, I got in at 301,

Share this post


Link to post
Share on other sites

Yeah, it went down from 400 to go to nothing pretty quick.

 

Still, The Dev Pack is good value.

 

 

I hope they'll introduce some cool stretch goals.


Edited by Adam George (log)

Share this post


Link to post
Share on other sites

I'm in at $129.  And it's my first Kickstarter to boot!

 

I bought a SideKIC when it first came out.  Luckily, I was able to dump it during Amazon's 30-day return period due to a faulty display.  Glad I dodged that bullet.

 

I've been a very satisfied Sous Vide Magic customer, but everyone knows it's a wee bit of a pain to set up.  If I can keep the SVM in the garage on a permanent basis, I'll be happy to have a more compact unit around for use in the kitchen.

Share this post


Link to post
Share on other sites
Hassouni   

In at $129, also my first Kickstarter project. This was sort of an impulse buy, but I have been following Kenji's home-user SV reviews for a while and thought about going in.

Share this post


Link to post
Share on other sites
gfweb   

Wow! Vast improvements. Adjustable height and better interface.

 

Hope my old Anova breaks soon.....

Share this post


Link to post
Share on other sites
rotuts   

nah.  you will use both:  the smaller puppy for small jobs and re-heats

 

the Top Dog for larger jobs  and both for Goliath Jobs.

 

that's my plan

  • Like 1

Share this post


Link to post
Share on other sites
Beusho   

Wow, I missed the 99 while I was on the webpage but got in at the 129. I hope they make an Android app and have the app hold user preferences 


Edited by Beusho (log)
  • Like 1

Share this post


Link to post
Share on other sites

You could buy two for $115 each and get one early if all goes to plan.

Share this post


Link to post
Share on other sites

In at $129, also my first Kickstarter project. This was sort of an impulse buy, but I have been following Kenji's home-user SV reviews for a while and thought about going in.

 

The 220V and International shipping included sealed the deal for me.

Share this post


Link to post
Share on other sites

I blinked and the $99 units were sold out, but I still went ahead and got one for $129.

Share this post


Link to post
Share on other sites
gfweb   

nah.  you will use both:  the smaller puppy for small jobs and re-heats

 

the Top Dog for larger jobs  and both for Goliath Jobs.

 

that's my plan

But then I still have  the basement-dwelling  SV Supreme which, oddly,  I use more than the Anova.

Share this post


Link to post
Share on other sites
Hassouni   

Hm, did any of you get an email confirmation, and was anyone able to specify white/black or 110/220v?


Edited by Hassouni (log)

Share this post


Link to post
Share on other sites
rotuts   

got the email

 

for 99 you get what you get I think, in terms of colors   there were offers for a bit more for a white

 

cant say much on the 110/220

 

maybe check w them if possible

 

there is a "manage your pledge" button but it doesnt go anywhere to change you 99 $$ I tihnk

 

maybe they send you the one based on your address?

 

be a bummer to get the 220 w a 110 set up and visa versa.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Hm, did any of you get an email confirmation, and was anyone able to specify white/black or 110/220v?

 

 

czech your emails:

 

 

 

Pledge Summary AMOUNT PLEDGED

$99.00 USD

REWARD

FOUNDERS CLUB: Special pricing for the Anova precision cooker. The unit will retail for $169. Get exclusive product updates and your name and photo featured on our Website and your name included in our product packaging. Available in either white or black and 120V or 220V. FREE SHIPPING, WORLDWIDE.

ESTIMATED DELIVERY

Oct 2014

If this project is successfully funded, your card will be charged on:

TUE, JUN 17 2014 3:45 PM EDT

When your reward is ready, Anova Culinary will send you a survey via email to request any info needed to deliver your reward (mailing address, t-shirt size, etc).

 

 

I presume this means colour and voltage and that this is an automatic response.

Share this post


Link to post
Share on other sites

It pisses me off that they didn't come on here and tell us it was coming. We gave Jeff a TON of feedback and we didn't even get a chance at the $99 units. By the time I got the email, over 2,200 people had already pledged and all the cheap units were long gone. I can't believe that's how they treat their most loyal customers who just wanted to help them make a better product. Not happy at all!

Share this post


Link to post
Share on other sites
Hassouni   

Time to read the encyclopedia's worth of eGullet SV info....

Share this post


Link to post
Share on other sites
rotuts   

maybe I missed this earlier;  they seem to be adding new categories

 

there was still one lest at 129

Share this post


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

  • Similar Content

    • 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?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
    • By chriswrightcycles
      Good afternoon everyone!
       
      I currently own a MiniPack MVS31x chamber style vacuum sealer and am wondering if a Polycience vacuum canister will work in my machine? The intended use is for making a larger batch of aerated mousse. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
  • Recently Browsing   0 members

    No registered users viewing this page.

×