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Cooking with the Anova Precision Oven: What did you make?

JasonsCookingAdventures

By JasonsCookingAdventures
in Cooking

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TdeV

TdeV

Posted
Posted

I just made a "Spanish Rice" in the Instant Pot for dinner tomorrow, including some tomato sauce, frozen peas, and some peppers that I had dehydrated in the APO.

 

Tomorrow, how do I reheat in the APO so I don't end up with water at the bottom of the casserole? (temp, % steam, and time, please). TIA.

  • 6 months later...
  • 1 month later...
SherryCobySam

SherryCobySam

Posted
Posted

Is anybody else’s app down? All of my favorite recipes are missing except for sous vide steak. I went to reheat pizza and I was shocked. I deleted and reloaded the app and the same problem.

ElsieD

ElsieD

Posted
Posted
9 minutes ago, SherryCobySam said:

Is anybody else’s app down? All of my favorite recipes are missing except for sous vide steak. I went to reheat pizza and I was shocked. I deleted and reloaded the app and the same problem.

Not recipes but I wanted to air fry something tonight and when I went to key it in on my app it wouldn't work or I keyed the settings in manually.  

Beth Wilson

Beth Wilson

Posted
Posted

I have been having issues getting the app to connect to the oven but didn't have time to fiddle with the phone set up so I left it and set it manually but it bugs me to have the light on.

 

Last night when I was reheating something in the oven I heard my phone ding when it got to temp? I checked the phone and voila, it was connected so I was able to turn off the oven light while it was working.

 

I really like the app as I often put a frozen leftover in the oven on my way out to yoga class.  When I am done the class I turn on the oven through the app.  By the time I reach home, dinner is almost ready.   It is very diappointing to not have the app working.

 

 

  • Thanks 1
ElsieD

ElsieD

Posted
Posted
13 hours ago, Beth Wilson said:

I have been having issues getting the app to connect to the oven but didn't have time to fiddle with the phone set up so I left it and set it manually but it bugs me to have the light on.

 

Last night when I was reheating something in the oven I heard my phone ding when it got to temp? I checked the phone and voila, it was connected so I was able to turn off the oven light while it was working.

 

I really like the app as I often put a frozen leftover in the oven on my way out to yoga class.  When I am done the class I turn on the oven through the app.  By the time I reach home, dinner is almost ready.   It is very diappointing to not have the app working.

 

 

Is it working now?  Mine wasn't last Wednesday but is now.

  • Like 1
Beth Wilson

Beth Wilson

Posted
Posted

It seems to be working again.  Cooked a brisket for a couple using one of the recipes in the app and it was fine.  Of course, I had to get up through the night to check and make sure it was working ok as I wasn't sure the app hit and miss would mess it up, but it was successful.

  • Like 3
  • 4 weeks later...
TdeV

TdeV

Posted
Posted (edited)

I'm interested in doing a boeuf bourguignon in the APO. Any suggestions as to method, temp, and time?

 

Edited to add: I have 2.5 lbs of beef chuck roast.

 

 

Edited by TdeV (log)
  • 4 months later...
FeChef

FeChef

Posted
Posted (edited)

Has anyone used their APO to ferment cured meats? Im 100% sure it would work great, im just not sure on the settings to achieve lets say, 85F and 85% RH. I can't seem to find info on RH with the APO, but my common sense tells me 85% on the steam function would be 85% RH, but where im not sure is what mode would work better for this is SV mode or oven mode? Anyone know what settings are better to achieve 85F and 85% RH?

For example, proof mode for proofing dough for bread making used oven mode with 10-100% on the steam function. 

 

I ordered a hygrometer to do some testing. It can handle 158F but im not sure its waterproof, so i will be starting at 10% steam to see what that means in RH, and go from there.

Edited by FeChef (log)
  • Like 1
FeChef

FeChef

Posted
Posted

So to update my test on RH, the RH in my kitchen was 35%. I set the APO to oven mode with 40% steam. I gave it about 30 minutes and checked the hygrometer and its staying pretty steady at 80% RH. This is with nothing in the oven but the hygrometer. Im sure once i add meats to ferment, the RH is going to be much higher. Im not even sure if i will need to add steam.

  • 6 months later...
TdeV

TdeV

Posted
Posted (edited)

Sale of lamb items from my neighbourhood market!

 

There's a plan to sous vide 7.5 pound bone-in lamb leg in the Anova Precision Oven in Sous Vide Mode, then finish in a hot oven to get a good crust.

 

This recipe from Anova Culinary is for boneless leg of lamb.

 

How much time should I add for bone-in?

 

Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg?

 

@rotuts, I have notes that you recommend 133ºF for the target temperature. Right?

 

 

Edited by TdeV
Clarity (log)
rotuts

rotuts

Posted
Posted

@TdeV

 

I like SV meat at lower temps than most people.

 

I like lamb tender ( time function ) but pink.    

 

keep that in mind.  w SV  you can get both tender and pink .

  • Thanks 1
rotuts

rotuts

Posted
Posted

@TdeV  I don't really know .  but you can extrapolate from these refs , maybe :

 

https://www.tastingtable.com/1471370/timing-difference-cooking-bone-in-boneless-chicken-thighs/

 

https://www.pitbossforum.com/threads/bone-in-vs-boneless-pork-butt-cooking-time.3697/

 

https://food52.com/hotline/52044-how-to-convert-cooking-time-from-boneless-to-bone-in-pork-roast

 

https://tvwbb.com/threads/boneless-shoulder-takes-longer-than-bone-in.22258/

 

good luck

  • Thanks 1
  • 1 month later...
ElsieD

ElsieD

Posted
Posted

Thank you.  It would appear that a subscription fee is due on another app and it showed up in the Anova App.  I will ask a moderators to remove the post.

ElsieD

ElsieD

Posted
Posted
7 hours ago, Rickbern said:

Huh. My app showed me this

 

IMG_6553.thumb.jpeg.95c8f350c4dfb2e7230f5dc8298b08c0.jpeg

Where on the app did you see this?  It's not on my app.

Rickbern

Rickbern

Posted
Posted
12 hours ago, ElsieD said:

Where on the app did you see this?  It's not on my app.

I just opened the app and it showed up.  

  • Thanks 1
ElsieD

ElsieD

Posted
Posted (edited)

This is what mine shows.  When I clicked on manage subscriptions, the second screen showed up which was for Evernote.  Maybe I didn't get the message because I'm grandfathered?

 

Screenshot_20241215_100928_Anova Oven.jpg

Screenshot_20241215_100943_Google Play Store.jpg

Edited by ElsieD
Pics loaded in wrong order (log)
ElsieD

ElsieD

Posted
Posted

I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide.  Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO.  This is what it looks like.  It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary.  My questions are, if using the APO:

 

Does it need to be bagged?

What temperature?  142.5 as @rotuts suggested

And for how long?

Do i need to insert the probe?

 

TIA for your help.

20241210_152353.jpg

rotuts

rotuts

Posted
Posted (edited)

Anova has a sale on their main circulator

 

might or might no be available N.o.t.B

Edited by rotuts (log)
rotuts

rotuts

Posted
Posted

Seems there will be room , soon 

 

on the counter , for the Anova Oven .

 

Version 1 , which has been resting comfortably for some time.

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