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Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts
|Price:||$199.00 & FREE Shipping. Details|
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- The Anova Precision Cooker brings sous vide to your home, so you can enjoy a cooking technique made famous by professional chefs for its incredible results
- Sous vide cooking produces restaurant quality results that are impossible to achieve through any other cooking method. Food is cooked evenly edge to edge, with no worry of overcooking.
- Heats and circulates water in the pot, evenly cooking food to a precise temperature to guarantee perfect results every time. Cook everything from meats, fish and vegetables to soups, and desserts.
- Easy to use - just attach the cooker to any pot, add water, drop in your ingredients in a sealed bag or glass jar, then press start. No fancy equipment required
- Simple interface on the device to set the time and temperature manually - or use the Anova Culinary app to find your cook settings and hit 'Start'.
- Wi-Fi connectivity enables you to start, stop, monitor or adjust your cook from wherever you happen to be
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The Anova Precision Cooker makes it easy to achieve professional-level cooking results at home. To use, simply attach the cooker to any water-filled pot, put your food in a sealable bag, and set the time and temperature. The Precision Cooker heats and circulates the water to a precise temperature, cooking food to an exact temperature which creates maximum tenderness and moisture retention (without worry of overcooking). The Anova Precision Cooker connects to your phone, so you can cook amazing meals by the touch of a button -- spend less time tied to the kitchen by relying on the app to notify you when your food is ready to eat.
Top Customer Reviews
Early yesterday we decided to challenge this cooker with the tough meat challenge. As you may know, one of claims of sous vide cooking is it can make the toughest cut of meat tender. So... we asked the butcher provide us with a cheap inexpensive cut of meat which was a chuck underblade steak (also sometimes called a bottom chuck steak)... these are cuts that all too often turn out really tough. Be aware that tough meats need to cook for a much longer period of time. Following the instructions for cooking a tough cut of beef to medium rare... we cooked ours at 149 degrees for 19 hours ( recommended time is 16 to 24 hours) . The result ... was a delicious melt in your mouth delight, no knife needed, cut it with the side of a fork dinner. Really amazing.
NOTE: You absolutely DO NOT .. I repeat you DO NOT need a vacuum sealer or Food Saver type of appliance to use this cooker! A zip lock bag works just as well. We have used both equally with the same great results. In regards to this cooker, the only advantage we found with the food saver was being able to bulk purchase meat / chicken. We put the meat into a food saver bags with our seasonings of choice, seal them up then throw them in the freezer. We then have a supply of ready to cook meals waiting for our Anova Culinary Bluetooth Precision Cooker, Black And "Yes" you can cook frozen food right from the freezer by just adding two hours on to the recommend cooking time. FYI: There is an awesome "sous-vide-time-and-temperature-guide" located under the Resources tab on the chefsteps website.
Last... you also DO NOT need one of those large clear containers you see being used with many of these Sous Vide cookers. Just clamp this unit on to the edge of any large pot you have and it works great. Just be aware when cooking for long periods (like cooking a tough cut of meat for 24 hours) water will evaporate so you want to make sure the water is always covering the food being cooked and to add more water if necessary. One trick to prevent water loss is to tightly cover the top of the pot with plastic wrap. Seal if off the best you can (working around the precision cooker) to close off the top of the pot. Another hack... do as I did. I stole this idea from another reviewer here on Amazon of using a cooler with a hole cut in the lid. I chose the Igloo Island Breeze Cooler (Diablo Red, 9-Quart) (The price of this cooler fluctuates up and down. Be patient ... I picked up mine for $10. Anyway, by using a cooler... the water heated by the Precision Cooler is insulated from outside air so the cooker doesn't have to work as hard to keep the water hot thus saving on electricity, and with the lid closed the water that evaporates, condenses on the underside of the lid and drops back into the cooler. NET: We had ours running for 19 hours of cooking without and drop in the water level. Cool!
Let me just do the benefits of each to start:
Pros of the Anova Precision Cooker:
• Better final fit and finish than the Nomiku. The Nomiku has a rotary dial (the Green ring around the top) that almost free-spins and feels somehow loose. Also, the LCD screen on the Nomiku is tiny and low resolution, as compared to the Anova which uses a Seven-segment display, but it just seems to be more well integrated and polished.
• Anova packaging is better (in my mind) – the packaging looks like a giant battery and it takes up little more space than the circulator itself as compared to the Nomiku which comes in a box with molded plastic that holds everything in place. Plus my daughter loves the foam cylinder that is part of the packaging. She wears it and pretends like it is a beard (see picture). This means every time I take the Anova out, she gets excited…which makes me happy.
• Bluetooth connectivity is nice, although it really just shows the temperature of the water/food. The way I use the Anova is pretty much to heat my water to what I want, then it cooks at that exact temperature for however long I want. There really isn’t anything I need to monitor. So while the Bluetooth is cool, it’s not like a cooking thermometer where you have to monitor the temperature of the meat over time. And with Sous Vide, you don’t really have to worry about overcooking, so to me the Bluetooth ability to monitor the water temperature really doesn’t matter.
• Clamp that is used to secure the circulator to a bath or pot is more secure when installed, although it's a separate piece whereas the Nomiku it's integrated.
• AC Adapter is integrated to circulator, so all you have to do is plug into the wall. The Nomiku has a separate AC Adapter which is quite large – about the size of 3 decks of playing cards.
• Much greater range of water levels. The range between the “MIN” and “MAX” lines on the device are over 3.5”…so it can accommodate a little or a lot of water. The Nomiku by contrast has just about 1.5” of distance between the “MIN” and “MAX” levels, which means you have to be more careful about filling the basin. Not that big of a deal, but when adding the food it's easy on the Nomiku to go over the MAX level, or when doing a REALLY long cook, you can evaporate enough water to go below the MIN. Not so on the Anova.
• The Anova app has some cool recipes that are integrated with the Bluetooth connection to monitor temperature. The Nomiku comes with a recipe book which I already lost.
Pros of the Nomiku:
• The Nomiku has an integrated clamp, which is cool. You don’t have to set up a separate piece of hardware. However, I found that it’s a little less stable, so this is only a slight edge for the Nomiku.
• The Nomiku has multidirectional flow while the Anova is uni-directional, although the flow rates are the same. In theory I guess I could put more stuff into the basin and still ensure that it is evenly heated. But even with the Anova I have not yet had any issue with uneven heating. Maybe it’s the similar flow rates that really makes the difference here as the Anova is probably flowing more in one direction so it ends up evening out.
• The Nomiku is 1150W versus the 800W of the Anova. This means that when I filled two pots with the same quantity of 66 degree water, it took the Nomiku just 30 minutes to raise the temperature to 165, while it took the Anova 58 minutes to do the same thing. That might seem like a huge factor, but in reality I NEVER start with 66F degree water, nor have I cooked anything that required the water to be 165F. I cook fish, eggs, beef and other things and I will fill the water with hot water from the tap, which comes out around 130F degrees. If cooking beef, I pretty much cook to 132F degrees, so it takes the Anova about 2 minutes to reach that temperature, and the Nomiku does it in about 65 seconds. Considering it might take me 10 minutes to get all the food out, system set up, etc., this really makes no difference to me at all. Even going to 149F where I like my eggs only takes about 8 minutes on the Anova and just over 5 on the Nomiku. So, while the Nomiku is more powerful, in my world it just doesn’t matter all that often.
So what’s the conclusion? Both immersion circulators do a very good job of making any sous vide dish. In terms of the meals that I’ve made with both, I would struggle to note any difference between them. Now, with that said, I do prefer the Anova Precision Cooker for it’s overall form, simplicity and packaging.
So thanks to Amazon and their no BS return/replacement policy I received my new Anova yesterday. I went to try it out today and set the temp to 176.0 and let it heat up the water. Once it got to 160+/- the temperature began to fluctuate again like the original unit did. I found it hard to believe that I received two defective units and began to investigate what I might be doing wrong. After some testing I discovered that when the hot steam is allowed to enter into the vents on the rear of the unit, the fluctuations of the temperature began. If I blocked the steam then the unit worked perfectly. Heres a picture of the remedy.
This problem does not occur when cooking at lower temps when the water does not create so much steam which is why I never noticed it before.
Most Recent Customer Reviews
If there were any negative comment to make (no loss of stars) it would be the...Read more