New sous vide cooker from ANOVA for under $100.

[flamin lib]

I've been using the ANOVA cooker for a couple of years now and it's great. I'm to the point that the ANOVA and my Smokin' Tex electric smoker is about all I use to cook protein these days. The original ANOVA sells for $169 and sometimes has discounts of up to $40 (Father's day). The new Nano is smaller, can be controlled via smart phone and lists at $99. Pre-order for $89 for delivery in October.

The new Nano's smart phone app can control 4 separate cookers and do multiple stage cooking on each device.

If you've been thinking about sous vide this is a great deal.

https://anovaculinary.com/nano/

https://anovaculinary.com/ original cooker.

[sagesnow]

1. This really seems like SPAM. n/t

[FarPoint]

2. I have seen it advertised...

I don't know it's quality...I would call New England Culinary Institute in Vermont...ask them for best home style to use...They are certified in sous vide...The French Masters were there last year to train the chefs..instructors...

https://www.google.com/url?sa=t&source=web&rct=j&url=https://m.sevendaysvt.com/vermont/a-sous-vide-expert-in-vermont/Content%3Foid%3D2380249&ved=0ahUKEwiZwdHUhbTUAhVE7CYKHcKpDpcQFggiMAE&usg=AFQjCNHwXkvDv6wsTfwGuqqb9niyfaWJnw&sig2=aCMRH5JZwQc2-QA_F3rdQg

[Phentex]

3. I think this is different

we talk about specific products in here all the time. This doesn't look like a one post message.

Also, we have been talking about SPAM too.

[Major Nikon]

4. ...

Sous Vide Spam Musubi

https://recipes.anovaculinary.com/recipe/sous-vide-spam-musubi

[flamin lib]

6. Not spam, just letting my friends in c&b know about a new

Product. As I've said, I have personal experience with this company's products. I had to pay taxes on mine because it is made in a suburb of Houston TX-- I live in Dallas.

ANOVA is a manufacturer of scientific chillers/heaters. I have no connection to the company whatever.

I wasn't aware I should post a disclaimer when discussing a name brand.

[irisblue]

8. I have a thread about a veggie Spiralizer. I for sure don't see this as small case spam.

And there is a thread about spam the food, too.🍴

[Major Nikon]

5. I do sous vide quite a bit

In fact I'm making burgers and asparagus via sous vide right now.

I got into sous vide before there was any cheap options for circulators, at least new ones. Many people were buying lab circulators on ebay and repurposing them.

Mine is just a temperature controller with a temperature probe that goes into my crock pot or roaster. I kinda like doing it this way because I can do soups, stews, and other things you just can't do with a circulator. So long as you don't overcrowd the water bath, you don't really need a circulator.

At any rate this looks like a pretty good deal, although there's a few other circulators that come in around the $100 price point that you can get now.

[flamin lib]

7. You can make soups and such with a circulator.

Just need a container large enough to hold the food and an insulated chest big enough hold that container.

Is there an advantage to the precision temperature control/low temps provided in making those foods?

[Major Nikon]

9. For some things it's nice to be able to control the temperature

I make beans about once per week and for most varieties I like to cook them at about the 190-195F range. This creates a different texture than boiling them as the beans don't start to fall apart, yet they are cooked to a soft texture throughout. I also like to do any stew with meat in it at lower temperatures from boiling.

Some of the newer smart crock pots will do temperature control which would be nice. The problem with dumb crock pots like mine is each setting simply determines how much current goes to the heating coils. So the temperature will vary depending on the volume of food inside.

I've been considering getting a chamber vacuum sealer. With these types you can vacuum seal liquid ingredients. The down side is they are expensive and take up lots of room, but they do a superior job compared to the foodsaver types.

[mitch96]

10. I wanted to try sous vide for salmon

I just used a small crock pot I use for oatmeal. Put the salmon filet into a air evacuated, sturdy ziploc bag when the water temp was up to about 150ºF. Kept it in for about ½ hr and checked the temp. Came out to about 125-130ºF. Nice and flaky but looked gray. Threw it in a fry pan with a bit of EVOO to sear it up a bit. Delish. Ok I'm sold on the technique but since I don't do that much sous vide style foods I'll stick with the el cheapo crock pot method.
m

[flamin lib]

11. Once you try sous vide for awhile you'll never go back.

Oh, sure there's the charcoal grill and the smoker that can't be duplicated for those applications but for everyday meals you can't beat the waterbath.

Pork tenderloin at 137-140 depending on taste is moist, tender and flavorful. A good steak done at 126-131 depending on taste is consistently perfect. Chicken breast done at 140-150 again depending on taste is moist, tender and absolutely perfectly consistent.

You can even convert tough cuts of beef to cut-with-a-fork tender medium rare meat to match the most expensive cuts. Chuck roast cooked at 130 for 36 hours is absolutely tender and medium rare and brisket takes on a whole different flavor when served with a warm pink center.

When I package my bulk purchases I season them before sealing in single serving sizes. I can easily serve as many or as few as necessary if unexpected guests show up--and they do here often. You can also cook an entire week's worth of meals and leave them sealed in the reefer--they don't oxidize and change flavor.

The pros are: extreme consistency, food can be held for a long time at temp without overcooking, delicate meats remain moist every time, no flavor is lost to the cooking medium and tough cuts can be made tender while remaining medium rare.

The cons are: you have to plan ahead sometimes--a 36-72 hour cooking time takes some planning, if the food is overcooked (ie, held at temp for far too long) it becomes mushy and loses texture, you can't do a whole chicken or turkey--too much air space in the carcass-- and you've got to find a place to store the sous vide container which will be +- 8"x10"x10".

Anyway, that's me and YMMV.

[mitch96]

12. Anyway, that's me and YMMV.

What kind of sous vide machine do you use???
m

[flamin lib]

13. I'm using the ANOVA circulation cooker.

Link in the OP. The ANOVA parent company is a long established scientific equipment manufacturer and went into culinary applications a few years ago. It maintains temp to +- .1F. I've used it in a 3.5 gallon Coleman ice chest for up to 72 hours but most of my cooking is counter top in a 10 gt container.

My first unit developed an issue with the display. I contacted them via email and the first response was "our records show it is under warranty, a replacement is on it's way. Please recycle your old unit." Can't beat that for customer service.

Their new unit lists at $99 and they go on sale often. That's about what a good Chef's knife goes for. There are other units out there that I'm sure are as good but this is the only one I have personal experience with and as I said I have no other connection to the manufacturer whatsoever.

If you decide to make a purchase I hope you enjoy it as much as I have.

Oh, there are apps available from both AVOVA and Joule that will be a lot of help with times, temps and recipes. Have a look at them both for more info on how to get the most out of sous vide.

[mitch96]

14. ANOVA it is then...

I heard about the problems and it seems they have it sorted out...
Tnx...
m