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Anova Precision Oven


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24 minutes ago, rotuts said:

@TdeV 

 

thank you !

 

I know , at some time

 

APO will be here 

 

and aill more than enjoy it ,

 

This and That 

 

Its going to be 

 

in its own time 

 

and I look forward to it.

 

Think of how MC will like the box.

 

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

 

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On 11/23/2021 at 1:58 AM, FlashJack said:

Indeed it is but there is at least one workaround.

 

If you want OFF, there is no such thing. But program a next next step for many hours at 25c. Warm room temp.

 

Anova seems to think there could be major liability problems with allowing 'clients' to shut the thing off. This is insensible, unreasonable, illogical and utter BS.

 

Lawyers?

 

Anyway, you'll love it.

 

 

 

Odd. My Breville turns off after a cook.

Same company, no?

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@rotuts

 

seems like the oven light is on by default. comes on as soon as the oven starts heating up.

as far as the light is concerned, you basically only need your phone if you want to turn it off while the oven's on.

 

the light is off when the oven is off/idle.

Edited by jaw (log)
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Just got an email from AnovaCulinary.com

Looks like Andrew Rea from "Binging with Babbish"/"Babish Culinary University" is collaborating with Anova to show off their Precision Oven.

I wonder what will come of it...

Hopefully new a fun, creative, and simple recipe on youtube.

Ideally, this means more food nerds are exposed to the wonders of a home combi-oven. Which means new people getting into it, doing experiments and therefore hopefully publishing new recipes! I would love the combi-oven recipe list to grow!

I just received my APO last week and have been slowly reshuffling my kitchen to make space for its debut to precious counter space. Edited by Jon S
grammer (log)
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On 11/29/2021 at 11:23 AM, Jon S said:

Just got an email from AnovaCulinary.com

Looks like Andrew Rea from "Binging with Babbish"/"Babish Culinary University" is collaborating with Anova to show off their Precision Oven.

I wonder what will come of it...

Hopefully new a fun, creative, and simple recipe on youtube.

Ideally, this means more food nerds are exposed to the wonders of a home combi-oven. Which means new people getting into it, doing experiments and therefore hopefully publishing new recipes! I would love the combi-oven recipe list to grow!

I just received my APO last week and have been slowly reshuffling my kitchen to make space for its debut to precious counter space.

Looks like the colab was true

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I played with making bagels in the APO last year. Made these by steaming in the oven instead of boiling, and then baking in the APO also. I've never had a true NYC bagel, so no idea how they compare. The bottoms were a bit pale, the tops were crackly in a fun way, and there are little bubbles all over the top! No seeds or toppings, just bubble. I need to try these again sometime.

 

My picture broke; hopefully this one will work better.

bagels.thumb.jpg.714e45e28f524ec62e08bd3373507f37.jpg

Edited by Wisp (log)
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On 4/26/2021 at 11:39 AM, Lord_Pall said:

Now here's the question(s) - 

 

Baked a cake in it last night for my Son's birthday. 350, no steam, top and bottom. Cake cooked too fast. Rose super fast, and the edges were overcooked before the center finished. Still tasty though.

 

I know you can adapt a cake recipe to a steam oven. But what about a cake in sous vide mode? 210 until cooked, then bump temp to get a bit of crust if you want that? lower temp with steam? Combination of heat and steam?

 

Can you sous vide a cake? Can you sous vide a cake with no steam to avoid it being a steamed pudding?

 

I feel like there's some oddball cooking processes I could try out here that might make a better cake. 

 

Hi, I'm new here, and noticed your post back in April. I thought you might be interested in an APO cake test that I did a while back, using boxed cake mix. My DH bought three box mixes, to lure me into experimenting.

 

Unfortunately I can't find any photos [edit: found photos, if anybody is interested], but here are my notes. I baked them to temperature, so I wouldn't need to keep letting the steam out to check with a toothpick. I started with a 9" cake pan, then switched to 8" because two 8" will fit on a singe APO rack. The "one large crack" mentioned in the notes was actually a rift that reached to the bottom of the pan, and was maybe 5" long; but hey, the cake was done in 14 minutes instead of 29!

 

The cake baked very nicely at 300°F/60% steam, with the 8" pan taking a couple minutes longer to bake than the 9" pan. It would be interesting to know how well this temperature and humidity setting does for other box mixes and homemade cakes.

 

Cake test notes:

cake is done at 200-210°F

Bake cakes at 300°F/60% steam 

 

Duncan Hines Classic Yellow Cake Mix, 930 g when mixed, 465 g per cake

 

9” pan

 

212°F/100% steam 14 min: 

pale, odd looking, one large crack, very homogenous texture; I think it was at 200°F

 

350°F/40% steam 10 min: 

appeared done, but not 200°F, was raw in center 1.5” cylinder, golden brown, better taste than 212 cake where cooked

 

320°F/100% steam cracked 12 min: 

pale, multiple large cracks, a bit dry even though took out at 200°F internal temp

 

300°F/60% steam 15 min: perfect; very lightly browned, moist, no cracks, even texture but in a somehow better way than the 212 cake. 

 

8” pan

300°F/60% steam; 16-17 min, 205° doneness

 

Box instruction: 350°F/0% steam 29-33 min / 34-38

Edited by Wisp (log)
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Has anyone else tried the new (11/17/2021) anova Toast 2.0 recipe?  It is said to work well with split English muffins.  Well, it wasn't.  At least not for me.  I like my English muffins soft on the inside, and these were crunchy through and through.  Plus the recipe took 10 minutes.  I haven't gotten great results from the anova Toast 101 recipe either.  However the Toast 101 recipe makes no claims for English muffins.

 

In defense of the Toast 2.0 recipe, my English muffins looked unappetizingly like the toast pictured in the app, so perhaps the problem is with my expectations.

 

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

 

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14 hours ago, palo said:

Anova is having a two day sale - up to 50% off + free shipping - includes APO

 

https://anovaculinary.com/?utm_campaign=Holiday Deals (US%2FCA) [sales] (UDZYWL)&utm_medium=email&utm_source=Store%3A Canada&_kx=Wa0km46UIWEH3mHErC3pRla9FuOijo9V2Eo-RDUvmfA%3D.Kxfd42

 

For CDNS the oven is $679 vs $799

 

p

 

Wish I had room to store a spare.

 

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

 

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On 12/14/2021 at 10:53 AM, palo said:

Anova is having a two day sale - up to 50% off + free shipping - includes APO

 

https://anovaculinary.com/?utm_campaign=Holiday Deals (US%2FCA) [sales] (UDZYWL)&utm_medium=email&utm_source=Store%3A Canada&_kx=Wa0km46UIWEH3mHErC3pRla9FuOijo9V2Eo-RDUvmfA%3D.Kxfd42

 

For CDNS the oven is $679 vs $799

 

p

I think the APO has been permanently 15 percent off since early November. I am waiting for mine to arrive. Canada Post delayed as usual

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A Pike's Peak roast was tossed in as a freebie on a recent order from the farmer from whom I buy my beef. It's a pyramid-shaped roast from the bottom round. It has minimal marbling and connective tissue and weighs about 3 lbs. I want to try to sous vide at 135 F, in a bag, in my APO and slice it thin for sandwiches. I am not sure how long I should cook it. Recipes for chuck roasts (which are a different shape and have marbling and connective tissue) range from 24-36 hours, depending on the source. I'm interested in suggestions. 

 

BTW, I didn't like the fan running while proofing dough so put a shallow dish of previously heated water on a low shelf, the bowl (covered) with the dough on the shelf above the water. Bottom heat, 78F, sous vide and fan off. Works well for me.

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4 hours ago, cyalexa said:

A Pike's Peak roast was tossed in as a freebie on a recent order from the farmer from whom I buy my beef. It's a pyramid-shaped roast from the bottom round. It has minimal marbling and connective tissue and weighs about 3 lbs. I want to try to sous vide at 135 F, in a bag, in my APO and slice it thin for sandwiches. I am not sure how long I should cook it. Recipes for chuck roasts (which are a different shape and have marbling and connective tissue) range from 24-36 hours, depending on the source. I'm interested in suggestions. 

 

BTW, I didn't like the fan running while proofing dough so put a shallow dish of previously heated water on a low shelf, the bowl (covered) with the dough on the shelf above the water. Bottom heat, 78F, sous vide and fan off. Works well for me.

Here's my notes on eye of round - Finally got around to the test of combining CI's method with sous vide. Trimmed some of the big fat cap, left enough for later. Salted for 24 hours, bagged and cooked at 58 C for about 36 hours. Cooled and browned off on the Big Green Egg. Something between 24 and 36 is probably ideal as 36 hours was approaching mushy. 

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a  question for Firmware'd up APO users:

 

lets say , you firm up the shipped APO

 

will the APO work , more or less

 

W/O WiFi  constantly on ?

 

a la CSO ?

 

my current plan is this :

 

My library is near by.

 

it has WiFi , electrical outlets , and 

 

carts  ie they would lend me one for a few minutes.

 

might have to ' check it out '  Ha Ha

 

a friend of mine , and myself

 

take the APO to the library , use their cart

 

( not the book-carts )

 

wheel it in to a computer table

 

etc etc

 

wheel it back to the car.

 

now , do I have a CSO ( manual , thank you )

 

that's a bit bigger ?  using only the buttons on the

 

APO ?

 

the experiment would probably require you to

 

turn off your WiFI for a few minutes 

 

and see.

 

getting your WiFi working again as before

 

is up t you.

 

Id appreciate hearing about y0ur results .

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I did get a very prompt answer :

 

"""   Thanks for reaching out.

If the Oven is working perfectly with its current firmware version, then you may leave it as is. Just kindly ensure it's not connected to your WiFi, so it won't automatically update when a newer firmware version is released.

I hope this helps!

Lester Lloyd Mayao
Anova Culinary   ""

 

I did reference Catch - 22 

 

just in case

 

Im hopefully , as they ship out the APO

 

it comes w the latest

 

then again , w shipping delays ...

 

drunk.jpeg.f99d9f95d1b2dc09aeb3709d5bdc028a.jpeg

 

 

Edited by rotuts (log)
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