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 July 28 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.

[TdeV]

Surprise, surprise.

 

After all this time, I've just learned that if you're selecting an oven temperature from the front panel and, keeping your finger steady on the + or - button, if you lean your finger to the left, the temp will go up (or down) in tens of degrees, instead of one degree at a time.

 

(I don't use the app, except for dubious Anova toast 🙃 ).

 

[Rickbern]

I made some daikon steaks for meatless Monday. 20 minutes in the anova 212/100% humidity then sautéed on the stovetop to color the steaks. Made a little sauce of tamari, mirin and brown sugar 

 

[TdeV]

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday.

 

Can I revive this baguette in the APO? What time and temp?

 

@Rickbern @JoNorvelleWalker

 

The baguette's destination is to be used in the panini press. (Thread topic here)

 

 

 

 

Edited Monday at 08:41 PM by TdeV
Erroneous Link (log)

[JoNorvelleWalker]

9 hours ago, TdeV said:

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday.

 

Can I revive this baguette in the APO? What time and temp?

 

@Rickbern @JoNorvelleWalker

 

The baguette's destination is to be used in the panini press. (Thread topic here)

 

 

 

 

 

I reheat at 80C with steam for about half an hour.  Should be soft enough for the panini press.

 

[TdeV]

6 hours ago, JoNorvelleWalker said:

I reheat at 80C with steam for about half an hour.  Should be soft enough for the panini press.

 

How much steam, Jo?

[JoNorvelleWalker]

14 hours ago, TdeV said:

 

How much steam, Jo?

 

I really don't recall exactly.  I know if the steam is too high water overflows the drip tray and runs down the counter.  The goal is to get the center of the loaf to at least 72C without drying out the crumb.