Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Anova Precision Oven


FauxPas
 Share

Recommended Posts

1 hour ago, rotuts said:

what's  useful to know is the calcium level , ppm

Yes it's important to know what's in the water rather than just its softness/hardness level - I know they're related but basically distilled water has nothing in it.

 

p

  • Like 1
Link to comment
Share on other sites

Posted (edited)

 

@SherryCobySam, if the food in the APO is inside a sealed bag, I would expect the APO steam function to make no difference to the bag contents. I understand that with the APO one can cook sous vide without plastic, but I've only cooked fish a few times that way, so not much to report.

 

After a period of time, the APO will warn that it wants you to run a descale cycle. This has occurred twice or thrice for me, once it launched automatically (unfortunately) when I was in the middle of cooking something. Someone convinced me about using distilled water, by saying "Do you really want to replace the whole oven because you didn't use distilled water?"

 

@EatingBen asks about our satisfaction with the Anova Precision Oven. I have no other experience with a steam oven, but I'm enjoying what I've learned with this machine. I've closely followed the discussions about Cuisinart Steam Oven for years. I knew that many folks thought the CSO too small. Recently I heated up a 7 quart enamelled cast iron oval brasing pot in the APO at 220°F. Fit fine.

 

 

 

Edited by TdeV
Editorial comments (log)
Link to comment
Share on other sites

For what it's worth, in my neighborhood of Manhattan, my tap water measures about 30ppm of total dissolved solids.  Most municipal tap water is in the 200-300ppm range and well water can be upwards of 600ppm

  • Like 1
Link to comment
Share on other sites

So basically, what I'm hearing is, yes Manhattan is very low, but it doesn't hurt to play it safe and pick up some distilled water. :)

The sous vide bagged chicken came out great. I'm going to figure out an actual meal to cook tonight. 

My kid in College just laid claim to our toaster oven and Blue Tooth Anova cooker ;)

  • Haha 1
Link to comment
Share on other sites

3 hours ago, SherryCobySam said:

So basically, what I'm hearing is, yes Manhattan is very low, but it doesn't hurt to play it safe and pick up some distilled water. :)

 

I'm not a betting man, but I'd bet something else fucks up in/on the Anova before any descaling is necessary using NYC tap.

 

I've been using the same Hario kettle for years, and a Silvia for over a decade...neither ever needed to be descaled, and they're both still going strong.

  • Like 1

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?

Link to comment
Share on other sites

I was moved by the post that somebody found a little bit of Flora growing in their tank. I think it’s two bucks a gallon for distilled water around here so in an over abundance of caution I think I’ll use it. But I agree I’ve never had to descale a coffee maker

 

Tonight I use their recipe for French onion soup etc. used for homemade chicken stock I had in my freezer instead of beef stock

 

It was so good it was almost reason enough to have the oven

  • Like 2
Link to comment
Share on other sites

1 hour ago, weinoo said:

 

I'm not a betting man, but I'd bet something else fucks up in/on the Anova before any descaling is necessary using NYC tap.

 

I've been using the same Hario kettle for years, and a Silvia for over a decade...neither ever needed to be descaled, and they're both still going strong.

 

I've used only distilled water in my APO's.  In my CSO's I would use double filtered and measured low hardness water.

https://forums.egullet.org/topic/136349-do-brita-type-filters-work/?do=findComment&comment=2162319

 

The problem, at least in my kitchen, is not water hardness.  My CSO's would clog up with organic matter*.  Now that I use distilled water I have not been troubled by fauna and flora in the tanks.  (That the APO tanks crack is a whole different issue.)

 

 

*green algae and white floccular contaminate

 

  • Like 1

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

 

Link to comment
Share on other sites

Posted (edited)
1 hour ago, SherryCobySam said:

I was moved by the post that somebody found a little bit of Flora growing in their tank. I think it’s two bucks a gallon for distilled water around here so in an over abundance of caution I think I’ll use it.


I’m not moved by much, but I just find so many other things so much more important….in the abundance of caution realm, this is.

Edited by weinoo (log)

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?

Link to comment
Share on other sites

 

 

If cheaper elsewhere, why not

Regarding the pan, consider a rac with the Anova pan below

 

See: 

 

 p

 

 

 

 

 

 

 

 

 

 

 

 

 

if

Link to comment
Share on other sites

3 hours ago, weinoo said:

 

I hear they're bottling distilled water.

 

I hear bottled distilled water isn't available in your neck of the woods 

 

p

 

Link to comment
Share on other sites

19 hours ago, palo said:

 

 

If cheaper elsewhere, why not

Regarding the pan, consider a rac with the Anova pan below

 

See: 

 

Are these preferred over the anova perforated pans? I think they also fit in the oven grooves.

 

 

 

 

Link to comment
Share on other sites

On 5/1/2022 at 7:52 AM, weinoo said:

That sounded like some sort of high school algebra question!

 

What I can say is that medium rare is not 124℉ - it's more in the range of 130℉ to 135℉ - so a probe set to 128℉ or so should work nicely.

 

I don't like pork cooked that low - prefer it in the range of 140 - 145 for chops/steaks.

 

I set the probe to 128°F but it didn't work out so well. I found out that it is not possible to do these two things at once: put the pan on the top shelf, and use the probe*. The oven was pretty darn hot (>425°F), so what I did was move the pan down one notch. When the pork was up to temperature, I removed the probe and put the pan on the top rack. Turned out that was another 4 or 6 minutes. Too long and I should have reheated the oven first.

 

The result was a bit too chewy. The charred fat was tasty though.

 

* I've tested this with the oven cold and it truly can't be done. Perhaps this is an accidental byproduct of Anova's improvement to the cooking pan.

 

IMG_3988_croppedSm.thumb.jpg.bffd2ac72f7a480f7c90f99a3b62a4eb.jpg

 

As you can see, there is no way that probe is fitting in there.

 

IMG_3995_croppedSm.thumb.jpg.02d03b433cdceba75d61886e12188630.jpg

 

 

Link to comment
Share on other sites

I think a rack is better than a perforated pan because of the increased air flow and by placing a sheet pan on the shelf below you have the best solution - the racks I referenced earlier fit perfectly in the oven shelves - they just slide in - I ordered just about every different rac from Amazon before I found these that fit - don't go by advertised dimensions 

 

https://www.amazon.com.au/s?k=Hamilton+Housewares+Stainless+Steel+Cooling+Rack&ref=nb_sb_noss

 

p

Link to comment
Share on other sites

Posted (edited)

I have written to Anova to find out what they think/want-to-do about the incompatibility of the probe and the pan on the top rack of the oven. Will let you know. (The perforated pan does not look like it would work any better than the upgraded pan, and, now that I have the items below, I'm unlikely to purchase).

 

Here is my APO set up to dry strawberries. See Dehydrating foodstuffs with the Anova Precision Oven.

 

IMG_3656_croppedSm.thumb.jpg.c5d454b6d2d804366b1d72b45cab5307.jpg

 

These items were recommendations from @palo and @JoNorvelleWalker.

 

The rack is from Hamilton Housewares (12" x 17") (eG-friendly Amazon.com link)

 

Silpat Silpain Premium Non-Stick Silicone Baking Mat for Bread, 11-5/8 x 16-1/2 (eG-friendly Amazon.com link). Jo uses this mat to bake bread  Nope!

 

 

 

Edited by TdeV
Clarity (log)
  • Like 1
Link to comment
Share on other sites

12 minutes ago, TdeV said:

I have written to Anova to find out what they think/want-to-do about the incompatibility of the probe and the pan on the top rack of the oven. Will let you know. (The perforated pan does not look like it would work any better than the upgraded pan, and, now that I have the items below, I'm unlikely to purchase).

 

Here is my APO set up to dry strawberries. See Dehydrating foodstuffs with the Anova Precision Oven.

 

IMG_3656_croppedSm.thumb.jpg.c5d454b6d2d804366b1d72b45cab5307.jpg

 

These items were recommendations from @palo and @JoNorvelleWalker.

 

The rack is from Hamilton Housewares (12" x 17") (eG-friendly Amazon.com link)

 

Silpat Silpain Premium Non-Stick Silicone Baking Mat for Bread, 11-5/8 x 16-1/2 (eG-friendly Amazon.com link). Jo uses this mat to bake bread.

 

 

 

 

Trying out rack and mats. Thanks everyone!

 

 

Link to comment
Share on other sites

 Share

×
×
  • Create New...