• 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

436 posts in this topic

Lighter, yes, but not smaller.  And not lighter if you factor in the weight of the circulator.  The point is that when folks speak of the Anova being easier to store, they're generally leaving the box out of the equation.

 

More importantly, one of my reasons for preferring the SVS is that it's better suited to leaving out, i.e., not stored.  As I said earlier, an appliance ready at hand is more likely to be used.  And the object of the exercise, of course, is to use the darned thing, not just to have it.

 

Again, I'm not saying the SVS is the right answer for everyone.  Nor am I knocking the Anova (I have one and like it).

1 person likes this

Share this post


Link to post
Share on other sites

I'm always curious as to how one concludes that the Anova is easier to store than the SVS. Unless you are attaching it to thin air or are lucky enough to have a stock pot that can double as a container, you still have to store a cooler or a Cambro (or similar) container. Where's the space saving?

 

I just stand the Anova up, in a deep slide-out pot drawer.  Takes up very little space this way.

 

I nest the Cambros and store them in a cabinet.  These double as food prep/storage containers -- so I need to store those with or without the Anova.

Share this post


Link to post
Share on other sites

Lighter, yes, but not smaller.  And not lighter if you factor in the weight of the circulator.  The point is that when folks speak of the Anova being easier to store, they're generally leaving the box out of the equation.

 

More importantly, one of my reasons for preferring the SVS is that it's better suited to leaving out, i.e., not stored.  As I said earlier, an appliance ready at hand is more likely to be used.  And the object of the exercise, of course, is to use the darned thing, not just to have it.

 

Again, I'm not saying the SVS is the right answer for everyone.  Nor am I knocking the Anova (I have one and like it).

um.. *scratching head* not wanting to be mr disagreeable, but...

 

11x11x8 *is* smaller than 11x11x14 last I checked, and the 5lbs of the anova and 2.3lbs of the polycarb container is almost half of the 13lbs of the svs.

 

plus, if I have more to cook, I can just get a bigger container.

 

as to being out and ready, I have to admit since i got my two in january, they've been on the counter... ready to go.

Share this post


Link to post
Share on other sites

I'm always curious as to how one concludes that the Anova is easier to store than the SVS. Unless you are attaching it to thin air or are lucky enough to have a stock pot that can double as a container, you still have to store a cooler or a Cambro (or similar) container. Where's the space saving?

 

For my container I use a stockpot that is near at hand anyway.  The Anova itself takes very little space on my kitchen cart, not enough room to mention.  Plus it is always in arm's reach.

Share this post


Link to post
Share on other sites

true.

plus it's MUCH easier to rinse a cambro (it goes completely in the sink) and store it away (it's light).

The Anova itself goes away in very little space, even in its box.

 

the SVS has to basically sit out on the counter all the time.

Share this post


Link to post
Share on other sites

I can see how the SVS would be convenient for someone willing to dedicate counter space to another appliance. At least as far as storage goes. It's going to be a lot harder than a cambro to fill and clean.

 

I'm using the v1 Anova, which is very small. It fits on a low shelf right next to my 11x11 polycarbonate container. I use that container of the time. It stows with its lid, a piece of reflectix cut to fit, and an SVS rack (which fits perfectly with the anova). I've also got a 30qt cooler cut to fit the circulator. That gets used less often, so I store it away from the kitchen.

 

One thing I like about this setup is that it would be trivially easy to pack it all and bring to someone else's house, or to an event space. It's a great portable solution. 

Share this post


Link to post
Share on other sites

In MCAH they recommend the polyscience and the sous vide supreme. The supreme is non circulating, so I don't want to buy something that doesn't evenly circulate the water, the only option left was the ps. I can't afford to spend $800 on the professional level one, but I can afford $400 for the semi professional one. I read a review on amazon that the $400 ps started a fire in someones home. 

 

We were very saddened to hear of that incident as well. We are actually planning on updating some of our recommendations in the coming months as part of a new gear guide for our site. We'll be sure to let everyone know as soon as we're done with the project. 

1 person likes this

Caren Palevitz

Online Writer for Modernist Cuisine

Share this post


Link to post
Share on other sites

If I were a marketer, I might try introducing a phrase like "Low and Slow, Hands-Free Cooking" to appeal to the home market.  

 

Sounds a lot like a crock pot (which I have heard described as a slow cooker).

 

ETA:  Whoops!  I saw that was already mentioned ....


Edited by Shel_B (log)

 ... Shel


 

Share this post


Link to post
Share on other sites

if you are "in" on the kickstarter deals you have been getting email updates.

 

they are adding features and the $$$ rise.  for an additional 100 K they items will have a stainless steel skirt.

 

https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip

 

seems they should do that one way or another.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Good point! But if the Anova 2 has the ability to do it, why bother buying yet another thing for the kitchen?   :laugh:  

 

For the same reason i wouldn't use a $200 gyuto to open my mail, but if you use yours that way, well, OK :-P

Share this post


Link to post
Share on other sites

if you are "in" on the kickstarter deals you have been getting email updates.

 

they are adding features and the $$$ rise.  for an additional 100 K they items will have a stainless steel skirt.

 

https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip

 

seems they should do that one way or another.

 

I may join the bandwagon if I'm not too late by the time I make up my mind. Can one sign up for these emails without plunking down the money, or...?

Share this post


Link to post
Share on other sites

I may join the bandwagon if I'm not too late by the time I make up my mind. Can one sign up for these emails without plunking down the money, or...?

Jeff, you can either plunk down money and then take it back before June 17, or you can just watch the update page at https://www.kickstarter.com/projects/anova/anova-precision-cooker-cook-sous-vide-with-your-ip/posts

 

Of course, depending on how you define "too late" you may have already passed that deadline... All the cheap pledge levels have been sold out for a while.

Share this post


Link to post
Share on other sites

esp. 220 v World Wide !

 

76 K + to go.

 

that's around 475 more 'bets' at 160

 

 (  bet they make it in SS anyway. )


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

esp. 220 v World Wide !

76 K + to go.

that's around 475 more 'bets' at 160

( bet they make it in SS anyway. )

I bet they do too but I did help by changing my commitment to two units. Figured I'd give one to one of my kids

Share this post


Link to post
Share on other sites

if this thread is being followed by the Anova team, im wondering if in addition to WiFi iPhone apps there might be some

 

iPad WiFi apps as well.

Share this post


Link to post
Share on other sites

if this thread is being followed by the Anova team, im wondering if in addition to WiFi iPhone apps there might be some

 

iPad WiFi apps as well.

 

There is no WiFi option, only Bluetooth.  It will come with an available simple app for iPhone, Android and Windows Mobile.

Share this post


Link to post
Share on other sites

There is no WiFi option, only Bluetooth. It will come with an available simple app for iPhone, Android and Windows Mobile.

So I won't be able to monitor my Anova from work and adjust temp/time? This is a game changer.
Edited by scubadoo97 (log)

Share this post


Link to post
Share on other sites

Soooooooooo

 

can the bluetooth come from my mac rather than an iPhone ?

 

not a deal breaker for me  but .........

 

from a mac ?

Share this post


Link to post
Share on other sites
scubadoo97

 

Im thinking a bit slow here

 

at work , maybe one should pay attention to one's Work ....

 

one can maybe leave a bit  early ....

 

""  something is boiling at my house   ...  got to go ...  ""

Share this post


Link to post
Share on other sites

scubadoo97

Im thinking a bit slow here

at work , maybe one should pay attention to one's Work ....

one can maybe leave a bit early ....

"" something is boiling at my house ... got to go ... ""

Appreciate your concern. Really, I do. I'm self employed and work 7 min from home. I really don't expect to have to modify the parameters while at work. But it would be good to be able to and to monitor briefly on occasion while away from the house when doing long cooking sessions

Share this post


Link to post
Share on other sites
scubadoo97

 

that was a bit of a joke   just that.

 

id like my iPad my mac to 'monitor' things,  after all it only one room over 

 

why get up ?

 

:biggrin:

Share this post


Link to post
Share on other sites

I figured as much and it's not like I'm doing brain surgery at work. Eye surgery maybe?

1 person likes this

Share this post


Link to post
Share on other sites

checked my iPad : it has bluetooth.  hoping the app will work w this. it's not the current one, but one before that.  runs OS 7.1.1

 

allergic to iPhones

Share this post


Link to post
Share on other sites

I don't know why it wouldn't work. The most important thing is that their releasing the API to developers, so we may see lots of apps for this. The guy who develops SV Dash already said he's chomping at the bit to support it.

Share this post


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

  • Similar Content

    • By oferl
      Hi :-) Bought 1.7Kg pork chunk, might be a bit of weird cutting, seems like a rack of pork chops caught between V shaped in bones.
      Would like to sous vide it whole without further cutting to single steaks and would be glad to get a direction for temp and time, from what i've seen 60-62C 
      area might be great to keep it juicy but i'm lost with the time, as it is a big chunk and not single steaks.. Thanks !   
    • By Rugby
      Hello fellow eGullet members. I stumbled across this forum while looking for ways to improve my food here.
      I've been a technical type all my life and started assembling my kitchen 7 years ago piece by piece after quitting living from hotels for the previous 12 years.  
      I currently enjoy smoked foods and tweaking local / regional recipes by applying technique instead of hard boiling or large batch frying.  So far it's allowed me to enjoy and reinforce my knowledge of ingredients.
      Thank you everyone contributing here and those folks who laid the frameworks for dispelling myths and providing understanding of ingredients and flavours.
      Best regards and bon-appetit,
      Warren
       
       
    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By paulraphael
      Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
       
      The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
       
      I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
       
      I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
       
      There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
       
      I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
       
      Some cooks advocate garlic powder; I'm hoping to not resort to that.
       
      Thoughts?
    • By May10April
      I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
      As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
      Here are my requirments:
      -Minimum capacity of 11 lbs
      -Minimum resolution of 1 g
      -Measure in Kg, lb, oz, g
      -Tare feature
      -Preferably have seamless buttons
      I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
      Here are a few other questions:
      1. How important is it to have a scale measure fluid ounces?
      2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
      3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
      The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
      Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
  • Recently Browsing   0 members

    No registered users viewing this page.