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Anova Precision Oven


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The app recipe for chicken suggests probing it until 145 or so then brushing with oil and then top element @ 482 F.

 

I've been busy but a few days (a week?) ago I did a chicken the way the app suggested and it turned out perfect, well browned and juicy. The only downside was the amount of smoke produced - perhaps I was too generous with the oil?

 

p

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4 hours ago, palo said:

The app recipe for chicken suggests probing it until 145 or so then brushing with oil and then top element @ 482 F.

 

I've been busy but a few days (a week?) ago I did a chicken the way the app suggested and it turned out perfect, well browned and juicy. The only downside was the amount of smoke produced - perhaps I was too generous with the oil?

 

p

 

I've used this method a couple times and found the skin well browned but the meat I could best describe as strange.  My mental image of canned chicken.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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Yesterday we had baked fish with sweet potatoes, fresh mayonnaise, and asparagus. I worked with this recipe from steamandbake.

 

The sweet potatoes were cut and soaked in salty water so they wouldn't brown, dried off, tossed in couple tablespoons oil (in a plastic bag), laid out on the Anova sheet pan, dusted with some semolina, garlic cloves and thyme. The Anova pan is quite thin and buckled mid-cook. Anyone have a good replacement?

IMG_2951_smaller.thumb.jpg.3fc4173fa0284d522e264c067d2292bf.jpg

 

This was my second try at homemade mayonnaise, but the first time with the Bamix using the small container (which might be too small). Ingredients: jumbo egg, freshly ground black mustard seed, <tsp salt, white wine vinegar, canola. Tasted salty to me when just made.

 

But, I have to tell you, HOT sweet potato fries dipped in fresh mayonnaise is absolutely divine! 😋 😋

 

The fish was lemon flounder fillet, dried and placed on a 1/4 sheet USA pan which did not buckle.

Dressing (none leftover) was 100g panko, 30 g chopped raw cashew, zest from one Meyer lemon, freshly ground pepper, enough olive oil to make the crumbs stick together.

 

IMG_2948_croppedSm.thumb.jpg.dbfa28690cf418a8c35fa0a6daec86de.jpg

 

Served with the Meyer lemon and asparagus. With a little practise this would be a very fast meal. And tasty.

 

IMG_2954_croppedSm.thumb.jpg.edbc93b363f6e22992b70c1c5162a92a.jpg

Edited by TdeV
Grammar (log)
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the usa pans are great but as a note shouldn't be used above 400F, assuming you get one of the ones with the silicone nonstick treatment. some of their heavier pans can go up to 450, but i have noticed thermal warping above 400, before.

Edited by jimb0 (log)
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8 hours ago, TdeV said:

Yesterday we had baked fish with sweet potatoes, fresh mayonnaise, and asparagus. I worked with this recipe from steamandbake.

 

The sweet potatoes were cut and soaked in salty water so they wouldn't brown, dried off, tossed in couple tablespoons oil (in a plastic bag), laid out on the Anova sheet pan, dusted with some semolina, garlic cloves and thyme. The Anova pan is quite thin and buckled mid-cook. Anyone have a good replacement?

IMG_2951_smaller.thumb.jpg.3fc4173fa0284d522e264c067d2292bf.jpg

 

This was my second try at homemade mayonnaise, but the first time with the Bamix using the small container (which might be too small). Ingredients: jumbo egg, freshly ground black mustard seed, <tsp salt, white wine vinegar, canola. Tasted salty to me when just made.

 

But, I have to tell you, HOT sweet potato fries dipped in fresh mayonnaise is absolutely divine! 😋 😋

 

The fish was lemon flounder fillet, dried and placed on a 1/4 sheet USA pan which did not buckle.

Dressing (none leftover) was 100g panko, 30 g chopped raw cashew, zest from one Meyer lemon, freshly ground pepper, enough olive oil to make the crumbs stick together.

 

IMG_2948_croppedSm.thumb.jpg.dbfa28690cf418a8c35fa0a6daec86de.jpg

 

Served with the Meyer lemon and asparagus. With a little practise this would be a very fast meal. And tasty.

 

IMG_2954_croppedSm.thumb.jpg.edbc93b363f6e22992b70c1c5162a92a.jpg

 

Today I tried to duplicate yesterday's wonder with sweet potato and homemade mayonnaise, only this time with russet potatoes. Yesterday's mayonnaise with a sprinkle of already ground black mustard seed. Not even close to the magic of yesterday. :( :(

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Just in case anyone missed it, yesterday's episode of Dave Arnold's Cooking Issues featured Scott Heimendinger of Anova to discuss the APO.  You can listen here.

 

He said the initial super flimsy flat pan susceptible to warping at high heat only went out in early shipments and has been replaced with a different pan which is ribbed.  Anyone who got the original can get a replacement but it sounds like it's still kind of a stopgap.  I'd guess one is likely better off purchasing a good sturdy pan separately. 

 

They discussed a tank issue that sounded more like internal crazing than through and through cracks.  As has been pointed out here, it's largely a cosmetic defect.  They are not happy with it and want to fix it but there are limited materials that are food-safe, clear and can withstand the thermal stress that part of the tank is exposed to during steam venting.  They don't have a long-term fix but are working on it. 

 

As far as toast goes, Dave's general recommendation for APO owners was to get a toaster. 

 

Edited to add that Scott was on for over an hour so much more was covered.  Listen

Edited by blue_dolphin (log)
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@blue_dolphin 

 

""  internal crazing ""  ?

 

etc

 

yet they

 

or their parent company

 

did not test this ?

 

remember ,  I think

 

Anova got bought out

 

for a significant amount of money ?

 

so please

 

the current 

nova steam oven 

 

is what it is ,

 

but , based on a lot of dstuff

 

not what it shouldbe

 

but what

 

Anova chose to sell

 

currently , and for the forceable future

 

bean counters  , in the corner office

 

might consider ...................................

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BTW :

 

the CSO had similar issues

 

there first pan

 

and fixed it w a replacement 

 

so 

 

Anova jissed this ?

 

guess so.

 

I do actually they get

 

their stuffntogether

 

and make the Anova Stew oven

 

th rel deal

 

Im not optimistic.

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58 minutes ago, rotuts said:

@blue_dolphin 

 

""  internal crazing ""  ?

 

etc

 

yet they

 

or their parent company

 

did not test this ?

 

I don't know enough about the frequency of this particular problem to have a good sense of how many units they'd need to test before seeing it.  As small company, in a niche market, I'm not surprised it was missed.  Rejiggering the venting process so the tank is more protected would fix the issue but would likely be very expensive and wouldn't help anyone with an existing unit. 

 

My takeaway was Scott's comment that ovens like the Cusi CSO offer steam as a feature while the APO actually offers control of the steam. The vast majority of the time, I'm pretty happy with "steam as a feature" so I don't plan to upgrade from the CSO to the APO.  I'll assess the situation when give up the ghost and I really need a replacement. 

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@blue_dolphin 

 

interesting points , well taken

 

but :

 

https://www.cnet.com/home/smart-home/electrolux-buys-sous-vide-machine-maker-anova-for-250-million/

 

250 million is what it is.

 

and mistakes made

 

'' flimsy tray ''  were made before

 

so why make them again ?

 

250 million , a smalll amount of this

 

might've helped Anova continue to be  respected brand

 

and Eletrolux  

 

well, their not hover , are they ?

 

meaning

 

what ever happens w the Anova Steam

 

it is what it is now

 

because Anova Alumm'   and Eleto chose not to  bothered to do better.

 

to bad for each company

 

 

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

and mistakes made

 

'' flimsy tray ''  were made before

 

so why make them again ?

 

 

You are right about that.  As you heard, he said the pan was a last minute sub before going into production and was a big mistake.  Just tell the people to buy their own damn pan!

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it is what it is

 

''Last munte sub ?"

 

many years after their first announcement ?

 

buy your own pan after spending $$ 600 ?

 

please

 

this is them , and they chose not to be bothered to make

 

a fine steam oven

 

and now are trying to pretend thy made a few

 

last minute mistakes ?

 

them , notes.

 

sometimes it better to claim your mistake

 

other than make stupid remarks 

 

that suggest otherwise.

 

too bad

 

very Too bad.

 

many offs here were looking forward to this oven

 

Anova Quality  lie the circulators we have

 

before the 259 milling buy out.

 

such a shame.

 

 

 

 

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Me Too!

 

Anova replied to my email of yesterday:

 

"We're happy to replace the pan for you. Can you please provide your order number, complete shipping address and phone number so we can process this for you?"

 

Thanks to Blue Dolphin for the mention of the podcast, which I referred to in my request - I'll update on receipt 😃

 

p

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I bought the oven and it will probably arrive next week.

One of the things I want to try first, is pork hocks.

 

When I am doing pork hocks sous vide and then transfer them in the oven, the skin is awful, I hate it in never crisps.

I throw it away immediately. The meat is excellent, juicy, super soft, gelatinous, just perfect.

 

When I am going them in the traditional oven, 6 hours at the lowest setting and then the highest temp for about

2 minutes produces a crisp wonderful skin, but the meat is not good.

 

So I hope that the oven will give me the desired effect.

 

Has anyone tried that? Any suggestions for a soft, juicy, gelatinous meat and a crisp skin??

I would go at 5 hours at 60C on 0% humidity and then 15 minutes at highest, does it look good?

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