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

gfweb   

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!

Occurred to me too.

 

Jeff etal might consider an discount offer to those who contributed.


Edited by gfweb (log)

Share this post


Link to post
Share on other sites
rotuts   

I don't really mind that much.  I spotted the post here early, and unlike my 'let me think about it nature'  I just jumped right in.

 

so I got the 99.  

 

:raz:

 

i have the feeling Jeff Anova might not be high enough on the Totem to initiate what you wanted.

 

you could PM him and  ***  politely ***  suggest a different plan in the future.

 

Ive had PMs from him in the past.  He is pretty slow now in responding, but I bet he would.

Share this post


Link to post
Share on other sites

The final price is low enough that I'm in no hurry. After they work out the kinks I'll decide if I need a #2 robot.

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!

Agreed, or a simple post that alerted us to be ready for an announcement in our emails would have been great. Luckily I saw the post from Serious Eats on Facebook and was able to sneak in for the $99 unit, but just a simple heads up would have done a lot for trust after he solicited suggestions.

Not to mention I just ordered one a few days ago and it is expected to be delivered today. I'm unhappy about this because I called the company 3 times to find out if there was anything in the works down the road and received a mum response. I think the one I ordered will be going back and I'll wait until the new one comes out.

Share this post


Link to post
Share on other sites
Robin G   

I understand your frustration. I've been lurking here to find out about the new model, but ended up seeing something about it on reddit instead. I pledged 135 limes for one anyway, though.

Share this post


Link to post
Share on other sites
Tjex   

Got in at $135, not too bad! Would have preferred the $99 though  :wink:

Share this post


Link to post
Share on other sites
rotuts   

Wow.  I didn't get an email   :hmmm:  :blink:  :huh:

 

wait some more  :  I was not, until now, a Customer !

 

but I know Im Pretty Special

 

the other EPSS is a lot less interesting.

Share this post


Link to post
Share on other sites

My goodness...this isn't a new Jarvik Heart we're talking about here...calm down!  :smile:

I got the email at ~10:00 AM.

 

Tue, May 6, 2014 at 9:39 AM to be exact.


Edited by DiggingDogFarm (log)

Share this post


Link to post
Share on other sites
rotuts   

Ive always found Time Zones a bit difficult.  and here we are now !

 

let them know how to improve their business.  

 

smile a bit more.  tomorrow is another day.  might be a bit worse.  just saying.

Share this post


Link to post
Share on other sites
Tjex   

Well said!

 

I was one of the initial buyers of v1. I bought the Anova for $300 and it dropped to $200 a few weeks later. They were nice enough to send me the difference. For the extra $36 that I just paid on the Anova v2, I'm not terribly upset. Would it have been nicer to get it for $99, 100% yes, but $135 is still a great deal. 

 

Perhaps for v3, they can manage the launch a little better and give us a small heads up.

 

Can't wait till October, I really hope someone will use the SDK to develop a sousvide dash type of app for Android.... one can dream!  :raz:

Share this post


Link to post
Share on other sites
rotuts   

you could move up to the iPhone.  or down.

 

i dont have one

 

yet.  

 

:biggrin:

 

in Oct Ill have a Big Problem.

 

I can see Google driving around with one of those Vacuum Cars, sucking all the Juice out of the Ether, and ruining my 

 

dinner. I cant stand Beef  ( its what's for dinner, after all ) at 132.5


Edited by rotuts (log)

Share this post


Link to post
Share on other sites
rotuts   

Im not trying to 'beet a dead horse' here, but ....

 

has Anova added higher priced entry points, but still less than the projected 169 ?

 

it seems there are 159 slots ( 2 ) that are unlimited.  buy now save 10 bucks ?

 

do they just want some funds sooner than later ?

 

I can see a company w limited funds using this method to develop seed money, like perhaps like Nomiku

 

but an established company like Anova surely does not need this $$

 

are they siimply getting an interest free loan for product they will surely ship ?

 

many thanks

Share this post


Link to post
Share on other sites

Hi Guys,

 

I appreciate everyone's support on this project.  Anyways we didn't expect 1K units @ $99 would be backed so quickly - thought it would take at least a 2-3 days to get through a thousand. 

 

Currently there are more funding levels being added in to create more time for you guys to get units at lower prices. 

 

Thanks

 

Jeff

  • Like 2

Share this post


Link to post
Share on other sites

FYI - We were also on a media blackout this morning so news media could get a first crack at the story.

Share this post


Link to post
Share on other sites
rotuts   

do you mean 'no news media'  ?

Share this post


Link to post
Share on other sites

do you mean 'no news media'  ?

 

what I meant was - we couldn't talk about the unit or post on social media / forums :P

Share this post


Link to post
Share on other sites

what I meant was - we couldn't talk about the unit or post on social media / forums :P

@Jeff that doesn't explain why you couldn't have come on here a couple days ago to tell us to watch for an announcement. Today was a pure shock. Why didn't you send an email to your followers yesterday to let us know? This blackout excuse is crap. I've backed many other Kickstarters that have sent an email at least a day before to their followers to warn them that the Kickstarter was going live sometime that next day. I'm sorry, but news media should not get first crack over your followers. We're the ones that made your machine successful, not the news media.

Share this post


Link to post
Share on other sites
rotuts   

""   followers ""

 

i knew it.  Its a Cult and I joined Late !

 

:huh:

 

 

 

  • Like 1

Share this post


Link to post
Share on other sites
EMG   

Congrats on such a quick Kickstarter success, Jeff!

 

Will you still be selling the old units when the new one is launched? I`m asking because I really like the one I bought last Fall, the 1Kw heater and 12L/min circulation are important features for the type of use I need it for.

Share this post


Link to post
Share on other sites

Gon' hazard a guess that Serious Eats Staff have more to be thanked for the success of Anova V.1 than anyone on eGullet. 

  • Like 3

Share this post


Link to post
Share on other sites

I didn't realize that there's a promotion competition...what are the prizes???

Share this post


Link to post
Share on other sites

On a serious note, this will be Anova's big test of customer service and public relations.  

Half a million dollars of pre-orders in 24 hours is pretty serious stuff and people are going to be expecting pretty regular updates on the project's progress.  So the boys and girls had better get their iPhones at the ready to start snapping shots of everything they can to keep their followers in the loop.  

What they need to remember is that Kickstarter is a community and the backers are going to want to be made to feel like part of the team.  

In the past, more than a few people have expressed disappointment that Anova's communication has not as been as forth coming as it might have been.  

I hope they haven't bitten off more than they can chew, because it's crunch time now. 

 

 

Me?  I'm going to forget about it and be taken half by surprise when a couple of early birthday presents arrive. 

  • Like 1

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.

×