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Anova Precision Oven


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Regarding introducing pathogens by inserting a probe... you could sear first, and also sanitize the probe before inserting it (e.g. with an alcohol wipe). It wouldn't be the same as pasteurizing but is a reasonable precaution.

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6 hours ago, Robin G said:

Regarding introducing pathogens by inserting a probe... you could sear first, and also sanitize the probe before inserting it (e.g. with an alcohol wipe). It wouldn't be the same as pasteurizing but is a reasonable precaution.

I was thinking of that. Wasn’t sure how it would turn out in the end... didn’t think about the sanitizing the probe itself. I imagine that as long as it was cleaned since last use, any bacteria in introducing wouldn’t be a large enough inoculation. Can never be too careful though. 

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33 minutes ago, Robin G said:

That's a really lovely photo!

 

I'd agree if it weren't for the cauliflower.

 

Does anyone else find it odd that APO recipes are disappearing?  First I noticed was the toast.  Then the rolled oats.  Could it be that someone is testing and some of the recipes don't work?  I, for one, found the bean recipe a dud.

 

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7 hours ago, CanadianHomeChef said:

Steamed and glazed salmon tonight. APO recipe thought the salmon would reach 130 core temperature when set at 130 for 17 minutes. Grossly under estimated. If I were to remake this, I'd stop at around 120 and expect to reach up to 130 during the high heat sessions... 

steamed salmon .jpg

 

So it was over-cooked?

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18 minutes ago, gfweb said:

 

So it was over-cooked?


Maybe slightly. Didn't have the probe in it during the final cooks so I can't say for sure. I enjoyed it. 

I pulled mine out at around 126 but that took 90 minutes to achieve. Then you fire the oven up to 400 and give it several rounds of quick bakes and reglazing. Nothing wrong with the oven itself but the recipe is faulty and I didn't notice it until later on. 

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5 minutes ago, CanadianHomeChef said:


Maybe slightly. Didn't have the probe in it during the final cooks so I can't say for sure. I enjoyed it. 

I pulled mine out at around 126 but that took 90 minutes to achieve. Then you fire the oven up to 400 and give it several rounds of quick bakes and reglazing. Nothing wrong with the oven itself but the recipe is faulty and I didn't notice it until later on. 

 

That's much slower than water bath sous vide.  I'm happy with the steam baked results from the CSO. I'll do something like 8 minutes at 325/steam and it'll be about 115F in the center when I pull it to rest.

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25 minutes ago, gfweb said:

 

That's much slower than water bath sous vide.  I'm happy with the steam baked results from the CSO. I'll do something like 8 minutes at 325/steam and it'll be about 115F in the center when I pull it to rest.


I think you could pull after 17 minutes. The rest of the baking will get you to the ideal temperature. Or you could just set the temp to slightly above 135 and pull a sous vide express. Just need to adjust to the new cooking techniques. 

I'll be writing a thorough review that I hope to have published this weekend. Both the cons and pros. There's a number of things in both categories, but overall I believe it's outweighed by the pros... will find out if this remains to be true after doing a chicken and some bread this weekend. 

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Id also ask about " Brita'd " water

 

this has been discussed here some time ago.

 

for my espresso machine I use Brita's water , as it removes most of the

 

calcium in the water , tested by dip-stick.

 

Brita some ago was not allowed to claim this

 

by law at that time or even now

 

at the complain of ' soft water ' companies

 

like Culligan etc    true then , cant say for sure now

 

as Ive not looked into it.

 

but Brita removes significant calium from 

 

at least , my water , which is town well water

 

and delicious it is  !

 

Ive used Brita'd water in my CSO.

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29 minutes ago, Keri AH said:

One of the points talks about a recommendation (requirement?) for using distilled water.

The on-line Quick Start Guide does say "Fill with distilled water." I am planning to follow that guidance, especially since folks have repeatedly commented on how well the oven conserves water. I hate descaling stuff.

I will agree the aforementioned manual does not explain what descaling solution to use, which I found rather annoying. Yeah, I can figure that out myself, but why be so vague??

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Yes, rotuts, if I already had a Brita pitcher I'd use it. I've read lots of your posts about it. But I don't, and distilled water is in jugs at the grocery stores around here. Maybe if/when my expensive drinking water filter bites the dust I'll reconsider all this.

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2 hours ago, Keri AH said:

This (Hour 1 Observations) was posted on the Anova forum:

 

https://community.anovaculinary.com/t/oven-hour-1-observations/26882

 

One of the points talks about a recommendation (requirement?) for using distilled water. Any thoughts on that (or on any of the other points ... flickering light...)?

 

I am using distilled water in my APO.  In the CSO I used filtered water that measured as low as 2 mg/L of hardness:

https://forums.egullet.org/topic/136349-do-brita-type-filters-work/?do=findComment&comment=2162319

 

With the filtered water I had little trouble with scaling but in two different CSO's I had flora and/or fauna in the tank (algae and unknown white flocculant matter, but not both at the same time) that gummed up the works.

 

As to flickering:  that was one of my initial observations.  Oddly now that I am looking for it I cannot reproduce the flickering.  Possibly the flickering happens only in some modes.  Possibly the flickering went away with the firmware update.

 

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Tried more settings, still no flickering.  Sorry, I can't reproduce it.

 

Meanwhile I am cooking short ribs.  I rubbed with Penzeys Ozark seasoning and a few drops of liquid smoke.  Pre-seared at 250C, top and rear elements, no steam, 4 minutes.  Nice sear.  This thing gets hot.

 

When it cools down I'll do 73C* for some hours.  Depends when I get hungry.

 

 

*163.4F suggested by anova.

 

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I got lucky and my oven arrived yesterday ahead of it's originally scheduled Monday. I was able to pick it up unaided, and with no pain, but I did modify the suggested technique a bit by tilting it onto its left side so I didn't have to splay my arms out quite so widely.

 

I can confirm I saw the flickering light for a while, although when I checked just now it seemed not to be flickering.

 

On 10/6/2020 at 10:19 PM, JasonsCookingAdventures said:

This does fit in the oven directly in the rack slots

 

Hamilton Housewares Stainless Steel Cooling Rack

https://www.amazon.com/gp/product/B00H94EPJ2/

 

I got one of those and it is indeed virtually identical in size to the racks that come with the oven (428mm largest dimension), and it seems just as sturdy. As a bonus, the corners are slightly more rounded such that it fits perfectly into the sheet pans I got many years ago at Costco. :D

 

Temperature control is interesting to watch. During the burn-in setup period (180C/rear/no steam) I observed a relatively large temperature swing at first, between 177-182C, then after 2-3 minutes it seemed to settle down, e.g.  179.9-181C.

 

My first experiment, overnight yogurt incubation, was a dismal failure. After scalding the milk, letting it cool, and adding culture, I put it in the oven set to 45C, SV mode, bottom element, no steam, no fan. Because I am super frugal, it seemed like "low and slow" was what was required. The initial temp swings were alarming but it was past my bedtime so I crossed my fingers and let it rip, hoping it would equilibrate like during the burn-in.

Got up this morning to find jars of hot milk at 53.5C, with no culture activity whatsoever. :angry:

 

Cooled the milk, re-inoculated, and started over using the recommended settings of rear element and 100% steam/high fan. This time I set the temp to 44C (still in SV mode). The temp is fluctuating between ~44.1 and 45.9C. In a few hours we shall see what develops. It seems the element, fan, and steam settings make a big difference in temperature stability, even at relatively low temps.

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