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Anova Precision Oven


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  • 2 weeks later...

Two things:

 

1. Received my replacement sheet pan - seems really heavy duty, has ridges on bottom which should help with anti-warping 😀

 

2. In my web travels I stumbled across the user manual for the APO that they submitted to to the FCC:

 

https://fccid.io/2APBOAN900/User-Manual/user-manual-4793536

 

I haven't read it yet to see if there are any hidden "gems" as I was just getting ready to cook when Purolator arrived bearing gifts.

 

Enjoy your Friday

 

p

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My Descale light has turned on.

The manual @palo links to above mentions descaling pages 20-21, but just states "descaling solution" without mentioning what's in the solution, which is added to a litre of water. Then rinsed with another litre of water.

Searching "descale" this topic also doesn't produce specifics either.

 

I have both powdered citric acid and white vinegar.

How much should I use?

 

TIA.

 

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@Tdev - I would use  a commercial descaler myself, but you're probably okay with your DIY - no idea on ratios - check decaling a coffee machine for suggestions

 

p

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Just an aside - about two weeks from my email to them requesting a new pan (March 25/21) to having it delivered.

 

That and JoNovelleWalker  receiving a new water tank indicates to me that Anova is standing behind their oven (or we're just squeaky wheels)😋

 

p

Edited by palo (log)
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commercial descalers are often just citric acid anyway. when i descale the espresso machine i just put a few tablespoons into a couple of cups of hot water though undoubtedly the anova people can give better suggestions. 

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3 hours ago, palo said:

Just an aside - about two weeks from my email to them requesting a new pan (March 25/21) to having it delivered.

 

That and JoNovelleWalker  receiving a new water tank indicates to me that Anova is standing behind their oven (or we're just squeaky wheels)😋

 

p

 

I should ask for my new pan.

 

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1 hour ago, JoNorvelleWalker said:

I should ask for my new pan.

 

I have not received my new pan either. Nor my new water container.

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2 hours ago, TdeV said:

 

I have not received my new pan either. Nor my new water container.

You obviously aren't squeaky enough lol

 

Seriously I was impressed by the original speed of delivery of my APO, so I guess the pan arrival was not unexpected. You should email them again noting that others are receiving replacements - Good luck

 

Here's my email reply:

 

Ivy Relon (Anova Culinary)

Mar 25, 2021, 10:42 AM PDT

Hi Paul,

I’ve now put through a request to send for a new pan to ship out.

Kindly note though that it may take longer than usual as we're still waiting for inventory to come in. Once stocks are replenished we will let you know by sending the tracking number to your email.

Feel free to write back if there's anything else we can help you with.

All the Best,
Ivy Relon
Anova Culinary Support Team
http://anovaculinary.com

 

p

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Here is my letter to Anova support:

 

My reading of the Anova Precision Oven manual suggests that the Descaling Indicator is triggered by the number of hours using steam. Is this action necessary if I am using ONLY distilled water?

The manual talks about using a "descaling solution" but it doesn't mention what's in the descaling solution.

On the internet I've found Branded descaling products for that brand's coffee maker, and commercial products for HVAC appliances, as well as others which sanitize and clean industrial and commercial water systems. Most of these products dissolve mineral deposits such as calcium, lime, rust, lithium carbonate and other types of deposits, from passages in water-cooled or heated equipment. Different formulas are available for metals, stainless steel, potable water systems, and marine applications. Neutralizer helps to make used solutions safe for disposal.

Are any of these relevant to the Anova Precision Oven?

I have powdered citric acid and white vinegar in my home.

What is the name of the descaling product which Anova Precision Oven wants me to use? What are the active chemicals in that solution?

 

[\end]

 

I will let you know what they reply.

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Reply from Anova:

 

Thanks for reaching out. The descale process is triggered by hours of boiler usage. You may need to go through the descale cycle to help you preserve the lifetime of the Oven even if you're using distilled water..

I've attached a photo of the process. You can use any store brand descaler. There aren't any specific brands or things like that you should be looking out for. Here's an example.

https://www.amazon.com/Keurig-Descaling-Solution-Coffee-Makers/dp/B00FOT9W5Q

[\end]

So I guess I have to wait for an engineer to weigh in on distilled water. And buy a descaling solution to find out what's in it. 😡

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18 hours ago, TdeV said:

And buy a descaling solution to find out what's in it. 😡

 

They probably don't want to tell you what's in it so you don't make it at home for a few cents.

 

https://www.bobvila.com/articles/how-to-descale-a-keurig/

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Mitch Weinstein aka "weinoo"

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With the caveat being that equipment here, using NYC water filtered via a Brita, never needs descaling. Or at least never appears to need descaling.

 

That's the CSO (first one 5 years) and the Silvia (over 10 years), as well as the inside of the kettle water gets boiled in for pour over coffee, which remain deposit free.

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Mitch Weinstein aka "weinoo"

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1 hour ago, weinoo said:

With the caveat being that equipment here, using NYC water filtered via a Brita, never needs descaling. Or at least never appears to need descaling.

 

That's the CSO (first one 5 years) and the Silvia (over 10 years), as well as the inside of the kettle water gets boiled in for pour over coffee, which remain deposit free.

I recently tested the tap water in the new apartment with my TDS (total dissolved solids) meter (I use for my hydroponic garden) - it was 53ppm which is ridiculously low for unfiltered tap water. Yes, there's some chlorine in there but that's not a solid and will not create scale.  Normal household TDS is like 200-300ppm with some areas being even higher.  Some well water can be over 600ppm.  What's funny is that the tap water in the old apartment used to be this low, but for the last year or so there's been tons of construction in the area (water mains etc) and the TDS has been about 300 for a while now.  My new apartment is about a mile away from the old one.

Edited by KennethT (log)
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2 minutes ago, KennethT said:

I recently tested the tap water in the new apartment with my TDS (total dissolved solids) meter (I use for my hydroponic garden) - it was 53ppm which is ridiculously low for unfiltered tap water. Yes, there's some chlorine in there but that's not a solid and will not create scale.  Normal household TDS is like 200-300ppm with some areas being even higher.  Some well water can be over 600ppm.  What's funny is that the tap water in the old apartment used to be this low, but for the last year or so there's been tons of construction in the area (water mains etc) and the TDS has been about 300 for a while now.  My new apartment is about a mile away from the old one.

 

Amazing, right?  

 

I curse like a sailor (well, I always curse like a sailor; my father was a sailor after all) every time I drive anywhere near your old apartment. The construction is insane when replacing water mains and god knows what else under these streets. (yay, water tunnel #3). And it's never ending, which is NYC in a nutshell. People don't have any idea what a pothole is!

 

But yeah, our water comes from a pretty great, clean source. 

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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22 hours ago, TdeV said:

Reply from Anova:

 

Thanks for reaching out. The descale process is triggered by hours of boiler usage. You may need to go through the descale cycle to help you preserve the lifetime of the Oven even if you're using distilled water..

I've attached a photo of the process. You can use any store brand descaler. There aren't any specific brands or things like that you should be looking out for. Here's an example.

https://www.amazon.com/Keurig-Descaling-Solution-Coffee-Makers/dp/B00FOT9W5Q

[\end]

So I guess I have to wait for an engineer to weigh in on distilled water. And buy a descaling solution to find out what's in it. 😡

 

not really. as i mentioned before, commercial descaling solutions are mostly citric acid. there's often a couple of other things; dezcal, for example, adds sulfamic and sulfuric acids, but even it's still more than half citric acid. you can just buy a 5 pound bulk bag of citric and dissolve it in water for your appliance descaling.

 

you can usually find out what's in them by looking up their msds.

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5 hours ago, weinoo said:

 

Amazing, right?  

 

I curse like a sailor (well, I always curse like a sailor; my father was a sailor after all) every time I drive anywhere near your old apartment.

 

 

Try driving it every day!!!

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25 minutes ago, TdeV said:

Sorry, I don't do Facebook, @palo, but it seems to me that a Self-Clean switch on the Anova might be preferable to a propane torch. 😜

I don't "do" Facebook either - I signed up, didn't enter any personal info and I have a blank page, but it gives me access to these sort of pages, I don't comment or "join" or "follow" - I guess you could say I'm anti-social - did the same thing with Twitter and Instagram - it's sort of like looking in the window but not going inside - my take

 

p

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Nik Sharma's Flavor Equation is a fascinating cookbook, he's preoccupied with these essential components: Emotion, Sight, Sound, Mouthfeel, Aroma, and Taste. See more eG discussion of this book. Right now I'm in sound looking at Crispy Carrots with Garlic and Mint Tahini (p 178).

 

We're having an extended birthday party Wine Tasting tonight; will be outdoors 60°F (15.5°C), windy and cooling. Naturally we don't want anything that's complicated to cook or eat.

 

I've already finished Ham Hocks to (sorta) @Duvel's rule, which skin was sliced (helps fat render), then steam/sous vided at 140°F (60°C) for 24 hours in APO. I plan to reheat them in same way for a couple of hours, and then turn the heat to 450°F (232°C) to bristle and crisp the skin for some minutes. If you have a good idea for making these easy to eat while sitting in a lawn chair, do tell.

 

Nik Sharma's Crispy Carrots with Garlic and Mint Tahini recipe calls for shallow frying young carrots at 350°F (176°C), which have been split lengthwise, for 3 or 4 minutes on each side. I want to convert this step to the Anova Precision Oven (APO). I'm unclear what Nik means by "young". My large grocery store carrots range from 7/8" to 1" diameter at the upper end, but I'm not sure these carrots will be well enough cooked in 3-4 minutes per side. Nik's carrots do not appear to be prebaked. He mentions the sound of Crunch but he's referring to the rice, not raw carrots. Suggestions welcome.

 

One Sound component to the carrot recipe is caused by dipping the carrot in egg and then rolling in rice crumbs. These crumbs are made by drying pre-made rice in a slow oven for an hour or more.

 

There are some intriguing spices added to the rice crumbs and the mint tahini dressing.

 

Do you have any estimates how I can convert shallow fry to baked? Young carrots to not-so-young carrots?  Do I precook the carrots, and at what percent steam?

 

Thanks for your help

 

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Interesting comments by @blue_dolphin on the Flavor Equation thread here which caused me to choose her suggestion for Couscous with Sesame-Roasted Carrots +Feta from the same book, p.154. Because these were done in the convection steam oven, I reduced the temperature to 365°F with 80% steam. Then removed them while oven heated to 450°F. The carrots were then cooked, top element only, for about 4 minutes. The black carrots were originally purple with yellow interiors.

 

20210416_184945_cropped_Sm.thumb.jpg.e1d15b9b825260e782de18e8a2f8e585.jpg

 

Ham hocks cooked to @Duvel's specifications (sorta) thread here. Pork hock cooked Sous Vide on lowest rack for 24 hours at 140°F and 100% steam, then cooled. They were reheated (same temp) to reheat during the day, removed to do the carrots (above), oven cooled, then restarted. A short while before dinner, hocks were removed from the oven while top burner heated to Duvel's spec of 250°C (482°F) where the hocks were placed for 8 minutes.

 

IMG_2984_cropped_smaller.thumb.jpg.797c2a93b0b21e8706b7d89fa3dbaaa6.jpg

 

Dinner and wine were had al fresco!

 

 

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Thanks for giving this a go, @TdeV - how would you judge the skin ? It does look crispy, yet not „expanded“ ... would you do your protocol again ?

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