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

[TdeV]

I'm a convert, @rotuts.

[rotuts]

one other thing about ' steam' cooking :

 

steam implies  212 F .

 

Naked SV is just humid air , possibly all they way up to 100 % saturation 

 

as @TdeV mentioned 

 

'  100% steam adds quite a bit of water. '

 

so you are possibly washing away flavors .

 

@ElsieD

 

would appreciate any documentation you can provide of you efforts.

[rotuts]

A thought re :  SV w Anova oven 

 

if moisture adds water to the item you want to cook ,

 

why not consider a zip-lock bag , not a complete vacuum 

 

to take care of that problem ?

[Rickbern]

Made a nice big tray of Iraqi dolmas. 275/100% steam for 45 minutes. I’m not gonna flip it

[Rickbern]

I have to agree, Iraqi dolmas are the best dolmas. That tray served three of us as a main course Tuesday, 7 as a generous first course today and then I sent three people home with leftovers. The original recipe I made had a half pound of meat for all those portions. Much lighter and fresher feeling than farci nicoise. 
 

Here’s the Video I followed, or at least adapted. I really like this middle eats channel, I think he makes very flavorful food 

 

 

 

Edited June 26 by Rickbern (log)

[TdeV]

Have had quite an experience trying to do a chuck roast sous vide (after success with a pork roast sous vide). The beginning of this discussion starts here (and has some direct response from Anova Culinary):

 

 

Edited July 15 by TdeV
Clarity (log)

[TdeV]

I've posted a question on the Absurdly Stupid Questions thread

about how to convert a stovetop recipe to an Anova oven (v 1) recipe where the sauce absolutely must not boil.

 

Advice sought, please.

[Rickbern]

I made a baby shower for my gf’s daughter, we had 30 people, I decided to channel my inner Lulu and make Le Aioli Monstre. I did the entire thing in the anova oven, pretty much pegged the thing to 212f/100% humidity. It was really great, nailed everything, best surprise was how delicious the cherry tomatoes were with a 15 min steam. Iirc, the baby squash took something like 7 minutes. Supplemented the aioli with toum so I didn’t have to worry about raw eggs and pregnant women. 

great summer dinner, particularly for a crowd. 

Edited 18 hours ago by Rickbern (log)

[DesertTinker]

Beautifully executed and looks delicious! Love the tiny lamps! Amazon?

[Rickbern]

8 minutes ago, DesertTinker said:

Beautifully executed and looks delicious! Love the tiny lamps! Amazon?

Thank you! They’re from zafferano. I have three of these on an 8’ table with no overhead light available, works well, very moody 

 

https://zafferanoamerica.com/products/pina-pro

[ElsieD]

What a lovely spread!

[Rickbern]

On 7/23/2025 at 4:15 PM, TdeV said:

I've posted a question on the Absurdly Stupid Questions thread

about how to convert a stovetop recipe to an Anova oven (v 1) recipe where the sauce absolutely must not boil.

 

Advice sought, please.

If you set your oven to 200f/100%humidity/sous vide, nothing will boil. Put a glass container in it with water, check on it after an hour. It should not be passing bubbles 

[rotuts]

@Rickbern

 

remarkable work !  5 Stars if not more.