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Anova Precision Oven


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39 minutes ago, JasonsCookingAdventures said:

For those of us fortune enough to be getting it hopefully this week (or those poor folks in Canada who will be getting it in a few weeks), what are some tests and things others want to see from us guinea pigs? Any cooking tests? Any measurement verification? (I can confirm the website originally had the depth and height backwards) Anything else? Let's get a set of trials going and see if we can use this to its fullest.

 

Love this offer.

 

Temp checks for sure.

 

There will be those interested in toast quality as well.

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On 9/17/2020 at 4:15 PM, KennethT said:

After using the CSO for a while, I have determined that, for our needs, we definitely do not need a microwave and have no intention of getting one.  

 

I've managed to make it this far with never having a microwave.

 

17 hours ago, CanadianHomeChef said:

Overall I left feedback that communication has been poor. Starting with the perforated pan that’s featured in their main videos that apparently you have to pay extra for. Now changing the shipping date without emailing customers. I understand delays happen but communication is important. They charged my credit card the day I made the preorder (not upon shipping) so I do expect to be kept in the loop.... maybe I’m expecting too much?

 

They needed your money to pay customer service.

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I agree micro's  is not a high priority item.  my GE built in above the stove , maybe 18 years old

 

has become very funky.  it starts the wrong program etc.  I was going to get the electrical panel

 

that's under the buttons and replace it w a friend , but then C-19 etc.

 

its useful for : boiling water ,   micro'ing fz veg in water , softening butter from the refrig

 

and vital is you patronize TJ's Fz and Refrigerated prepared foods

 

I keep the door open after micro'ing above the stove , and the only thing that makes sense to the issues

 

is moisture from the cavity getting into the electronic area.  I unplug overnight , then it works for a while

 

if you dont do any of the above , then I can see little need for a micro.

 

however , I got this :

 

https://www.amazon.com/gp/product/B072JML2GZ/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

 

inexpensive , and mentioned in a CSO/ASO thread as the CSO fits right on top of this

 

as its footprint is only sl larger than the CSO.

 

 

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41 minutes ago, rotuts said:

I agree micro's  is not a high priority item.  my GE built in above the stove , maybe 18 years old

 

 

 

https://www.amazon.com/gp/product/B072JML2GZ/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1

 

inexpensive , and mentioned in a CSO/ASO thread as the CSO fits right on top of this

 

as its footprint is only sl larger than the CSO.

 

 

Any worries about CSO steam and the microwave on top?

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my error :  the CSO has a sl smaller foo0tprint , and is on top of the Micro

 

works well.

 

DSC08807.jpg.568401dc14030d6f90a482ca4a3d17a0.jpg

 

note the fabulous Patina on the CSO.  its taken me a long time to get the CSO to this state.

 

tasty.   BTW this is not a ' Full Power ' Micro.   or , not as powerful as the temperamental GE

 

above the overn :   1 cup tap water to boil :  GE : 3 minutes   Toshiba : 4 minutes.  inner light works in

 

the Toshiba , GE  light gave out some time ago .

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17 hours ago, JasonsCookingAdventures said:

For those of us fortune enough to be getting it hopefully this week (or those poor folks in Canada who will be getting it in a few weeks), what are some tests and things others want to see from us guinea pigs? Any cooking tests? Any measurement verification? (I can confirm the website originally had the depth and height backwards) Anything else? Let's get a set of trials going and see if we can use this to its fullest.

 

Curious about toast over here, since this will most likely be a replacement for the CSO-300 for us.

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I don't really make toast in the normal way, nor do I have a CSO to compare with, so my toasting evaluation will sadly not be very useful to you guys. Sorry! But I do have short-term plans for yogurt, as well as duck SV-style. Then perhaps sourdough batards. And dehydrating both sourdough starter and yogurt starter for backup storage.

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I'm guessing toast won't be its strong suit, but I'm rooting for it as I will be using it for that purpose hopefully. Any test besides buying white bread, laying it fully over the rack to check toast evenness, and using the Anova recommended toast recipe (can anyone find this link anymore? I know I saw it at somepoint...) that folks would like to see? 

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1 hour ago, JasonsCookingAdventures said:

I'm guessing toast won't be its strong suit, but I'm rooting for it as I will be using it for that purpose hopefully. Any test besides buying white bread, laying it fully over the rack to check toast evenness, and using the Anova recommended toast recipe (can anyone find this link anymore? I know I saw it at somepoint...) that folks would like to see? 

 

The toast link I posted seems to be broken.  But the settings were:   top and bottom elements, 300F, 10% steam.

 

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@JoNorvelleWalkerThanks for the toast instructions! I wonder why they took down recipes. Happen to have the butternut squash ravioli recipe that used to exist? I didn't think to save any because why would you delete things you've made like that...

 

Yea, I was hoping for a shipping notification too. Last I saw Cole Wagoner (with Anova) posted on the public Facebook group that it is still on schedule for shipping today. Mine still says processing though

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2 minutes ago, JasonsCookingAdventures said:

@JoNorvelleWalkerThanks for the toast instructions! I wonder why they took down recipes. Happen to have the butternut squash ravioli recipe that used to exist? I didn't think to save any because why would you delete things you've made like that...

 

Yea, I was hoping for a shipping notification too. Last I saw Cole Wagoner (with Anova) posted on the public Facebook group that it is still on schedule for shipping today. Mine still says processing though

 

Where did you see "processing"?

 

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Anova posted an Instagram Live video of the oven cooking a steak sous vide and a multi-step app recipe for an omelet (foldable omelet in a pie pan). In the process they answer a lot of questions I think people have had upthread here.

 

Notably they walk through the front panel controls near the beginning — and they appear to have done the SV steak without using the app. Annoyingly the video is reversed (it's an IG thing, I think) but you can still make things out. It looks like you can manually select heating elements on the front panel which is really nice.

 

They compared three steaks: one cooked in a bag in a water bath, and two in the oven: one bagged and one unbagged. Same time/temp; all looked identical.

 

A few random notes: 

  • Confirmed the internal dimensions upthread are width > depth > height
  • Won't quite fit a half sheet pan (18"x13"), but will fit a jelly roll pan (I'm assuming 15.5"x10.5")
  • Temperature variance of ±0.5°F in sous vide mode, a bit more in non-SV mode
  • "SV Express" mode in the app lets you set a separate cook temperature and target temperature — example given was a 53°C steak cooking at 63°C to accelerate cooking. When the probe hits the target temperature it will lower the oven temp to the target temp so food doesn't overcook.
  • Water tank rated for 24h @ 100% relative humidity (I assume in SV mode). Water tank can be removed and refilled without interrupting cook cycle.
  • Oven will run as low as 25°C / 77°F 
  • Has a descaling alert (based on boiler runtime) that will tell you when to descale; that is apparently done with descaling solution poured in the tank.

The omelet was a little gimmicky, but it did look well cooked, and he makes a good point about being able to make multiple sheet pans of omelet unattended.

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Seriously, though, it would be excellent for creating huge quantities of the kind of sous vide egg bites they serve at Starbucks. I happen to really like the texture of those, but not quite enough to fiddle with tiny jars in a water bath!

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2 hours ago, rotuts said:

@dtremit

 

""  sous vide egg bites they serve at Starbucks ""

 

pics and details would be greatly appreciated.

 

 

https://www.starbucks.com/menu/product/2122116/single?parent=%2Ffood%2Fhot-breakfast%2Fegg-bites
https://www.starbucks.com/menu/product/2122936/single?parent=%2Ffood%2Fhot-breakfast%2Fegg-bites

 

I can't vouch for any of the copycat recipes, but I like the originals. They're primarily cottage cheese and egg, per the ingredient list.

 

In the store, they warm them in a turbo oven prior to serving, so they get browned on top.

 

They have a...quiche-like texture, but firmer? You can pick them up and eat them out of hand.

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2 hours ago, rotuts said:

@dtremit

 

""  sous vide egg bites they serve at Starbucks ""

 

pics and details would be greatly appreciated.

 

these ?

 

https://copykat.com/starbucks-sous-vide-egg-bites-bacon-gruyere/

Pretty sure we've got some threads about these on eG

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