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Anova Precision Oven


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Is the update automatic or do you have to initiate somehow?

 

I just used the APO with the app about an hour ago and there was no updating going on.

 

p

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2 hours ago, palo said:

Is the update automatic or do you have to initiate somehow?

 

I just used the APO with the app about an hour ago and there was no updating going on.

 

p

 

Not sure if it auto-updates on a schedule (probably?), but in my case I initiated it from the app. You can see the firmware status in the "more" section at the very bottom under "general".

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5 hours ago, palo said:

Is the update automatic or do you have to initiate somehow?

 

I just used the APO with the app about an hour ago and there was no updating going on.

 

p

 

I was sitting here next to my iPad and there was a notification in the app that new firmware was available.  I doubt that the firmware would have updated automatically.

 

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It's interesting that these oven manufacturers all have minor differences in the size of racks and pans they'll accept.

 

It's sorta like Apple changing the charging device for practically each and every new iPad, iPhone, iWhatever that comes out.

 

We just got a new TV - if I had to start updating the firmware/software in my kitchen as frequently as I do for computers and other electronics, oy.

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Mitch Weinstein aka "weinoo"

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not a great comparison in part because apple changes connectors very rarely on its mobile devices. i don't think it's a big deal for a company to put out a cooking device that uses non-standard sizes - although it would be better to center around some accepted fractional sheet or hotel pans, say - but if you're going to do it, then you should make quality accessories available at affordable prices to go alongside, and i think it's there where a lot of them fall down

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This belongs in the I WILL NEVER AGAIN . . . thread
but concerns the Anova Precision Oven and so . . .
 
For several years in the 1980s a few friends had barbecue picnics in Golden Gate Park. My friend Jim always barbecued the chicken. He had been a cook with the Navy (Vietnam) and so he was familiar with preparing vast quantities of food. He had no issue with using public grills because got the fires so damn hot. Fast forward to 2001 when Jim and his wife came to my house which had been recently vacated by my ex— and Jim decided to take over my Weber barbecue.
 
In the interceding years I had often barbecued chicken and turkey on the Weber, always by the Indirect Method, started with coals in a coffee can with newspaper packed underneath. The Weber lived on a newly renewed (epoxy) roof deck.
 
You can see where this is going, can't you?  Jim sloshed in some accelerant and Woosh! 10+ years of cooking grease went up into a wall of fire, licking at the wooden I-beam holding up the roof deck and throwing sparks all over the epoxy coating. Fortunately that scary fire was soon extinguished.
 
12+ years ago DH (new) and I were investigating a way of getting barbecue-style searing on vegetables in the oven with GrillGrates (https://www.grillgrate.com/). We decided they didn't work well enough because we couldn't get the oven hot enough.
 
A few days ago, I was searching for pans which might fit inside the Anova Precision Oven which resulted in the discovery that GrillGrates is now marketing themselves directly to APO owners. 
 
So, I dug the grill grates out of the garage because I had just completed a 48 hour sous vide (Joule) of beef brisket at 133°F. I planned to pre-heat the grill grate so that I could get sear on both sides of the meat quickly.
 
LESSON 2:
Pre-heating a not-entirely-clean pan in a hotter oven (than prior experience) produces lots of smoke. (See story above about circumstances that you didn't know you had gotten yourself into). The APO gets very hot. Mine is sitting on a counter under kitchen cabinets—this looked and smelled very dangerous.
 
LESSON 3:
Learn how to turn meat so that less space is required. I.e. the GrillGrates were too low (from the top grill of the oven) because I wasn't sure how much room I needed to turn the meat; therefore, it took too long for the surface to develop a char. Maybe I should have cut the meat into more manageable sizes. The GrillGrates produced good sear marks on the underside of the meat. The oven was hot enough to melt the fat though. 
 
LESSON 4:
Develop a method for containing the melted fat. It sounds nice that the convection works best when air can get all around the meat being cooked, but there are definite drawbacks to having the grill grates on one rack and the baking pan on a different rack; there's no way to pull those two racks in/out of the oven at the same time. So there was a lot of melted smoking fat in the oven. Worrisome.
 
and, most of all, LESSON 1:
 
Learn how to trim excess fat from meat right after getting home from the butcher, before putting meat into bags for vacuum sealing. Once I thought that the fat produced better flavoured meat, but that's not true, right?
 
I don't know for sure but this experience felt very dangerous.
 
 
 
P.S. The Anova Precision Oven needs a self-clean cycle. What a mess!
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@TdeV"Once I thought that the fat produced better flavoured meat, but that's not true, right?"

 

Wow. Lots of lessons LOL

 

I have my doubts about fat and flavor.  The slogan "fat is flavor" is repeated by prominent chef types, but they also talk about searing in the juices. ( I recall a somewhat sloshed Tom Colicchio rebuke a contestant for taking off the silverskin (!) on a tenderloin because  F is F...and later talk about searing in flavor)

 

There's the flavor of fat and the flavor of meat. A little seared fat from a grill is nice but too much is too much.  To me, Wagyu is too fatty to taste good.

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1 hour ago, gfweb said:

There's the flavor of fat and the flavor of meat. A little seared fat from a grill is nice but too much is too much.  To me, Wagyu is too fatty to taste good.

Fat-free meat is an abomination but I am on your side as far as Wagyu is concerned. Just looking at it can destroy my desire for a beef steak! Moderation in all things even cows!

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Anna Nielsen aka "Anna N"

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ive read in more than one place from ' food scientists ' [sic]

 

that if you removed the fat from different meats , you could no longer

 

tell what kind of meat it was .  this was ref'd via the web , so I was skeptical 

 

fat does have species specific flavor :  Lamb is not beef etc.

 

then I realized Pork  ( the ' new white meat ' )   had white meat  ( loin )

 

and darkmeat : the tip of the loin near the shoulder.  they taste very very different.

 

the the F.S'ers would just say the dark meat had intramuscular fat that could not be removed.

 

or some such thing .   

 

I agree on Wagyu  : its not for me.

 

so fat does have flavor and so does meat.

 

 

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Some fat is innately flavorful and some is less so, but many flavor compounds are fat-soluble (not water-soluble) and therefore have little presence in a dish that's very low in fat.

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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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Using the old method (joule), I am just finishing a sous vide of duck legs at 160°F for 28 hours. I was going to finish in the Anova oven but it's busy with dinner for tomorrow. Am I now like @JoNorvelleWalker and and I need TWO Anova ovens? 🤣 🤣
 
I have just started a cowboy version of an Anova recipe for sous vide corned beef which is 24 hours at 155°F in the Anova oven. This meat is not bagged. I removed a lot of the fat cap before starting. There is 1/4 cup cider vinegar, 1/4 cup boiled apple cider (from King Arthur), a splash of maple syrup, 2 medium onions, 2 carrots, 1 apple, some butcher-supplied spice packet, about a cup of water, and the corned beef.
 
I want to see what this tastes like tomorrow. 
 
(My notes for corned beef have 135°F for 60 hours with Joule.)
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Update from yesterday's sous vide.

I didn't use the automatic recipe because I'm learning to understand this machine. The recipe calls for inserting the probe into the corned beef (which I thought was wierd) and I set the probe temperature to 155°F 100% steam. Naturally the oven turned itself off last night (fortunately, before I went to bed).

Reset the temp to 155°F without the probe, so the total time is about 24 hours.

Just removed from the oven because I'm trying to get ready for an outdoor wine/dinner party.

There is over 1/4" water (1 cup) at the bottom of the oven. Do you have any special tricks for getting rid of this? (Or, I will wait until it cools down and remove with sponge).

 

Notes:

- Definitely more chewy than after 60 hours. Was expecting meat to have more flavour.

- The vegetables aren't raw, but they almost look like it. Am broiling in 450°F oven with top and rear elements on. Sous vide is wrapped in tin foil. Ordinary oven won't go that low. Where to keep it?

- Cooking juices not reduced. Reducing now on stovetop.

Edited by TdeV
Update measurements (log)
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1 hour ago, TdeV said:

Update from yesterday's sous vide.

I didn't use the automatic recipe because I'm learning to understand this machine. The recipe calls for inserting the probe into the corned beef (which I thought was wierd) and I set the probe temperature to 155°F 100% steam. Naturally the oven turned itself off last night (fortunately, before I went to bed).

Reset the temp to 155°F without the probe, so the total time is about 24 hours.

Just removed from the oven because I'm trying to get ready for an outdoor wine/dinner party.

There is over 1/4" water (1 cup) at the bottom of the oven. Do you have any special tricks for getting rid of this? (Or, I will wait until it cools down and remove with sponge).

 

Notes:

- Definitely more chewy than after 60 hours. Was expecting meat to have more flavour.

- The vegetables aren't raw, but they almost look like it. Am broiling in 450°F oven with top and rear elements on. Sous vide is wrapped in tin foil. Ordinary oven won't go that low. Where to keep it?

- Cooking juices not reduced. Reducing now on stovetop.

 

For the water I'd use a sponge but I might be tempted to turn the oven on and crack the door.

 

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Opinion:

- Cooking process needs refinement.

 

Results:

- Corned beef was okay

- Cooking vegetables (carrots) seemed raw after 24 hour cook. Convection oven dried out the surface, cooked more and browned the veg. Tasted fabulous! (Of course the veg was covered in fat)

- Eaten with boiled potatoes

- Cooking water reduced, honey and cornstarch added. Very tasty.

 

So, okay. Sorry no photos.

Edited by TdeV (log)
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10 minutes ago, TdeV said:

My neighbour has just gifted me some Cornish game hens (with a lemon, fresh rosemary and garlic).

 

I'm interested in doing these in the steam oven. Can you help @Kim Shook @Shelby @JoNorvelleWalker @Okanagancook  @gfweb ????

 

Over here, @lindag mentioned roasting for 40 min. Seems like a long time, but I suppose the steam would prevent it from drying out. 

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46 minutes ago, TdeV said:

My neighbour has just gifted me some Cornish game hens (with a lemon, fresh rosemary and garlic).

 

I'm interested in doing these in the steam oven. Can you help @Kim Shook @Shelby @JoNorvelleWalker @Okanagancook  @gfweb ????

 

Yep, I got you :)

 

Hank is go to guy

 

Quail is similar to  game hens.  Heat up the CSO for at least a half hour on regular convention bake which for mine is 450f. Rub hens with butter and salt and pepper if you wish--or you could brine them for no longer than 4 hours.   After, put the hens on the rack on top of the tray.  Stuff with the lemon, rosemary and garlic.   I keep it on convection and set time for 10 mins. depending on how big they are you might need longer... Use thermapen to check internal temp.  When it's 150 or so (not over 160)  pull them out and let them rest ...they will get to 160f while resting. 

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1 hour ago, TdeV said:

My neighbour has just gifted me some Cornish game hens (with a lemon, fresh rosemary and garlic).

 

I'm interested in doing these in the steam oven. Can you help @Kim Shook @Shelby @JoNorvelleWalker @Okanagancook  @gfweb ????

 

 

Not sure I've cooked Cornish game hens since I got my APO.  However this would be my take:  halve the hens and remove the backbones.  Rub with garlic and salt.  Dry in the refrigerator on a rack for several hours.*

 

Refer to the cooking instructions for aji amarillo marinated chicken thighs from the anova app or website.  The settings are sous vide off, temperature 375F, steam 20%, heat top and rear elements.  Probe target temperature 165F -- or your desired doneness (personally I distain raw chicken.)

 

Cover game hen halves with sprigs of rosemary.  Roast on middle shelf, still on rack.  Meanwhile halve and juice kind neighbor's lemon, make @Splificator's  Mississippi punch.  Recipe from !Imbibe second edition (p 100).

 

By the time, if ever, you remember dinner the chicken should be done.

 

 

*I'd employ the Vesta blast chiller personally.  Your mileage may vary.

 

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@JoNorvelleWalker's recipe. Begun by liberally sprinkling salt, pepper + garlic onto the hen, then into the fridge, for about 7 hours. APO set manually, with probe set to 162°F. Still, I got a message on my phone that the APO oven had come to temperature. Then I got a message that the probe had reached 0°F, which I thought was odd, but assumed that meant that the APO was just starting to pay attention to the thermometer. Actually, I now think that was the APO saying it was done. So, too well done (about 180°F). Quite tasty.

 

Could the lack of browning be due to the surface of the meat being very dry?

 

IMG_2928_croppedSm.thumb.jpg.728c887e88c5137966eee6a92426dcdc.jpg

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6 hours ago, TdeV said:

@JoNorvelleWalker's recipe. Begun by liberally sprinkling salt, pepper + garlic onto the hen, then into the fridge, for about 7 hours. APO set manually, with probe set to 162°F. Still, I got a message on my phone that the APO oven had come to temperature. Then I got a message that the probe had reached 0°F, which I thought was odd, but assumed that meant that the APO was just starting to pay attention to the thermometer. Actually, I now think that was the APO saying it was done. So, too well done (about 180°F). Quite tasty.

 

Could the lack of browning be due to the surface of the meat being very dry?

 

IMG_2928_croppedSm.thumb.jpg.728c887e88c5137966eee6a92426dcdc.jpg

 

Was it middle shelf?

 

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