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Anova Precision Oven


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So I gave it a try and it worked pretty well. Rinsed the rice, pre-soaked overnight. Drained and spread on a pan, then 100C 100% humidity, sous vide off, 30 minutes. Might go a few minutes longer next time but acceptable.

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On 10/6/2020 at 7:05 AM, rotuts said:

for such an ' expensive ' item , and from a supposedly fine company

 

its a major mistake to supply flimsy racks .  Major.

 

can the App work on an iPod ?  i dont have an iPhone.

 

@JoNorvelleWalker 

 

"  I hear it postpones dementia to read things upside down. ""

 

it does , until one learns UsideDown.    its easier to learn than Sanskrit .

 

takes a few hours , then that's all the dementia time you are going to save.

 

also try writing w your non-dominant hand .   same thing.

 

On the Apple app store I read that the Anova Precision Oven app works with iPod touch.

 

I also learned today that Apple's new generation of Macs natively run iPhone and iPad apps.  You have no excuse.

 

 

Edit:  and who said the racks were flimsy?  The racks are suitably sturdy in my opinion, even if they will not support an overengineered block of stainless steel.  It's the anova pan that's flimsy.

 

Edited by JoNorvelleWalker (log)
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@JoNorvelleWalker 

 

thank you for you insight and research.

 

my error :  Its the Pan !

 

however , I don't have ( that's not in a sealed box , where it will stay ) WiFi

 

if the APO will work off bluetooth esp from an iPod or an iPad

 

I have several of those 

 

but only via BT.

 

a project for the Cognoscenti to work on

 

after all , they have all the appropriate hardwire 

 

 

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20 minutes ago, rotuts said:

@JoNorvelleWalker 

 

thank you for you insight and research.

 

my error :  Its the Pan !

 

however , I don't have ( that's not in a sealed box , where it will stay ) WiFi

 

if the APO will work off bluetooth esp from an iPod or an iPad

 

I have several of those 

 

but only via BT.

 

a project for the Cognoscenti to work on

 

after all , they have all the appropriate hardwire 

 

 

 

WiFi is optional for the oven but as far as I know WiFi is necessary to use the app.  Personally I think WiFi is much better than Bluetooth for appliances even if you are Danish.  And almost everything with the APO can be controlled manually from the front panel.

 

 

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2 hours ago, rotuts said:

@JoNorvelleWalker 

 

thank you for you insight and research.

 

my error :  Its the Pan !

 

however , I don't have ( that's not in a sealed box , where it will stay ) WiFi

 

if the APO will work off bluetooth esp from an iPod or an iPad

 

I have several of those 

 

but only via BT.

 

a project for the Cognoscenti to work on

 

after all , they have all the appropriate hardwire 

 

2 hours ago, rotuts said:

@JoNorvelleWalker 

 

thank you for you insight and research.

 

my error :  Its the Pan !

 

however , I don't have ( that's not in a sealed box , where it will stay ) WiFi

 

if the APO will work off bluetooth esp from an iPod or an iPad

 

I have several of those 

 

but only via BT.

 

a project for the Cognoscenti to work on

 

after all , they have all the appropriate hardwire 

I am confused, perhaps this is an idiom I am not familiar with.

What do you mean that the oven will stay in a sealed box??

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1 hour ago, rotuts said:

my WiFi router will stay in its box.  where it belongs

 

and causes no trouble.

So...you're an Ethernet-only kind of guy, is what you're saying?

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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bluetooth is OK.

 

ran my Anova circulator twice from my iPod.

 

twice 

 

[ed: he checked the temperature on the iPod twice . ] 

Edited by rotuts (log)
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I thought of something the APO might do 

 

what would be more difficult w a standard SV system :

 

I personally feel meat(s) are always better  w SV temps and times.

 

more flavor in the meat , not squeezed out into the ' medium ' etc

 

Id like to make some MeatBalls , and SV them in some sauce

 

130.1   for 6 hours.   I think that would get a very tender MB , and a sauce

 

flavorful based on your add-ins to the crushed ( Organic , think Can lining here )

 

tomatoes.

 

that brings up firming up the MB just short of freezing so they don't compress when Vac's

 

they I though about how I make my Ragu-ish , in the iPot :

 

Id do everything the same ie iPot construction of the ' Critical Mass '

 

but APO it at 130.1   ( or just above the APO's true Pasteur point )

 

thus the meat would not extrude much into the sauce  ..

 

and be tender

 

and the same for the similar prep , but w MB's

 

I do not want to get into Firmware upgrades etc,

 

so I'll wait.   also I have some electrical issues in my kitchen

 

that need some work

 

Next Spring , after the Vaccination program is effective ?

 

 

 

 

Edited by rotuts (log)
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@kostbill 

 

why would I want to do that ?

 

[ed.: rotuts knows what all that stuff is , so don't think he does not . ]

 

and my flip-phone died a long time ago , as the recharge wires wore out .

 

I don't need to check InstantGram when out or about

 

or have FB check my wandering.

 

on my File-Phone  :   i had AAA as my single entry.

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3 minutes ago, rotuts said:

@kostbill 

 

why would I want to do that ?

 

[ed.: rotuts knows what all that stuff is , so don't think he does not . ]

 

and my flip-phone died a long time ago , as the recharge wires wore out .

 

I don't need to check InstantGram when out or about

 

or have FB check my wandering.

 

on my File-Phone  :   i had AAA as my single entry.

Oh I am not criticizing or anything, I am just looking for solutions.

 

I was thinking that you could configure your cellphone as an access point (AP) instead of a station (STA) and then you would not have all the things you don't like, your phone would actually be your router.

Then you could connect the oven app to your cellphone and the oven to the same network.

 

That way you have nothing of the outside world (no FB, instagram etc) but you will have your own private WiLAN.

I have not tested it though, perhaps it is not easy to setup.

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C*R*A*P !

 

I need to buy a C-Phone ?

 

as above 

 

[ed.:  he plans to get one , and iPhone , over the winter or early spring   he says : Go AAPL ! ]

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4 minutes ago, rotuts said:

C*R*A*P !

 

I need to buy a C-Phone ?

 

as above 

 

[ed.:  he plans to get one , and iPhone , over the winter or early spring   he says : Go AAPL ! ]

OK, when he buys it, he will be able to connect to the oven!

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A serious idea if @rotuts had an APO.  Our library lends hotspots, all charges paid by the library.  Perhaps libraries do this in Massachusetts?

 

Get the hotspot; let it sit for a few days, because, you know, fomites; load the APO app on the iPod and update the oven firmware; delete the app; return the hotspot to the library.

 

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rotuts, with respect, i don't see the word "bluetooth" anywhere on the APO's spec page. afaik, that's just not going to happen for you.

 

a suggestion... why not just plug in your "router" but not use it as a router? either disable its router (e.g. NAT) functionality or just don't plug anything into its WAN port.

 

all you need is a wireless access point and probably a DHCP server to provide clients on your WiLAN with IPs. if you just plug it into a power supply, you get these features out of the box :)

 

no instant grams, no face books.

 

but you can get your in-home gadgets talking to each other.

Edited by jaw (log)
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Convection fan rattle at low and medium speeds.

 

Has anyone else seen this? I saw a couple instances of this on the anova community forum.

 

I was proofing some dough the other day and thought to try circulating the air at a low speed and it makes this rather awful rattle which is reduced a bit at the medium speed and is completely gone at high speed.

 

 

 

 

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2 hours ago, KAD said:

Convection fan rattle at low and medium speeds.

 

Has anyone else seen this? I saw a couple instances of this on the anova community forum.

 

I was proofing some dough the other day and thought to try circulating the air at a low speed and it makes this rather awful rattle which is reduced a bit at the medium speed and is completely gone at high speed.

 

 

 

 

 

Just tested, my APO fan is barely audible on low.

 

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Thank you for confirming. I reached out to Anova and they'd like me to ship mine back.
But they wont send me a replacement until I ship mine back...:-(.

 

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2 minutes ago, KAD said:

Thank you for confirming. I reached out to Anova and they'd like me to ship mine back.
But they wont send me a replacement until I ship mine back...:-(.

 

 

I thought anova said they give in-home service.  There is no way I could send mine back.  I am still recovering from trying to lift it in the first place.

 

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On 11/1/2020 at 4:15 PM, JoNorvelleWalker said:

 

What temperature did you use for your chicken?  The anova recipe calls for a "wet bulb target of 63C" but to my taste 63C is somewhere between raw and frozen.

 

 

A lot of (water bath) sous vide recipes for chicken breast call for a temperature around there — e.g., Kenji recommends 63°C here — but I've tried it and realized I just don't like it. I have spent too many decades being warned of undercooked chicken to be able to appreciate it at that texture. 

(And dark meat at that temperature would be dreadful, I think.)

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1 hour ago, dtremit said:

 

A lot of (water bath) sous vide recipes for chicken breast call for a temperature around there — e.g., Kenji recommends 63°C here — but I've tried it and realized I just don't like it. I have spent too many decades being warned of undercooked chicken to be able to appreciate it at that texture. 

(And dark meat at that temperature would be dreadful, I think.)

 

To my taste the recipe worked.  That 10 minutes at 250C has an effect.

 

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16 hours ago, KAD said:

Thank you for confirming. I reached out to Anova and they'd like me to ship mine back.
But they wont send me a replacement until I ship mine back...:-(.

 

With all that has gone on since early October, I have left the APO untouched in my kitchen until today.  I have now managed the initial burn-in.  The fan was pretty loud when I had the rear heating element on.  I had the flickering lights too.  How much rattle warrants sending back the oven?

Cognito ergo consume - Satchel Pooch, Get Fuzzy

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