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Showing 11-20 of 435 questions
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Answer:
Sort of. This is the bluetooth model. So, you can start it from your sofa. If you want to start it from the office, no. Then you have to buy the newer wireless model.
SIDZDABOY
· November 5, 2017
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No. It's not NSF rated.
Thomas Peck
· December 17, 2016
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Not required but they need to be flat in the bag so one isn't on top of the other. It's just easier to have them each in their own bag. And if you're using liquid fat, it's easier to put each in their own ziplock bag.
Melinda White
· October 8, 2016
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Ensure you have a large enough pot. We once used a stainless sink and did 6 tomahawk steaks. Ensure you use some cling film to cover and seal the opening. So long as the vacum sealed packages fut into the vessel, you can cook as many as ut will take. You always want to ensure good water movement around the packages of meat.
Amazon Customer
· January 19, 2017
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Yes it does but its very subtle. Just a small swirl so no worries about overflow.
demochef2003
· November 30, 2016
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There are variables to consider. The size of the container and the difference between the starting temp of the water and the end point will work together. If I use an ice chest for a 14lb brisket even with tap water at 120 degrees it will take over an hour but if it's a steak in a small pot of water it can be 5-15 minu… see more There are variables to consider. The size of the container and the difference between the starting temp of the water and the end point will work together. If I use an ice chest for a 14lb brisket even with tap water at 120 degrees it will take over an hour but if it's a steak in a small pot of water it can be 5-15 minutes. The point is that it will get there and then hold that temp +/- 1 degree. Experience will guide you see less There are variables to consider. The size of the container and the difference between the starting temp of the water and the end point will work together. If I use an ice chest for a 14lb brisket even with tap water at 120 degrees it will take over an hour but if it's a steak in a small pot of water it can be 5-15 minutes. The point is that it will get there and then hold that temp +/- 1 degree. Experience will guide you
Michael Jordan
· July 30, 2018
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I always put in a large amount of water in my container so that this does not happen. I also purchase a container with a lid so that it keeps all the water in.
Sharie L DeRousse
· November 27, 2018
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The Anova I purchased used 120 volts.
KennyK
· February 19, 2018
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Yes! The top of the sois vide has touch controls that let you adjust the timer and target water temperature as well as see the current water temperature.
mandy
· July 23, 2018
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Once the time has finished on your protein, you remove it from the sealed air tight bag and you have to finish it in a saute pan, oven or grill. That is how it will get browned and have a nice crust on it. But the Sous Vide process cooks the protein all the way through so that it is the perfect temperature all the wa… see more Once the time has finished on your protein, you remove it from the sealed air tight bag and you have to finish it in a saute pan, oven or grill. That is how it will get browned and have a nice crust on it. But the Sous Vide process cooks the protein all the way through so that it is the perfect temperature all the way through. Just think of what it tastes like when you get a filet from Ruth Chris', its ALWAYS perfect, well this is the methodology they use for their steaks. Guarantee you will never cook your steak or chicken any other way once you start cooking like this! :)
https://anovaculinary.com/what-is-sous-vide/how-to-cook-sous-vide/ see less
Once the time has finished on your protein, you remove it from the sealed air tight bag and you have to finish it in a saute pan, oven or grill. That is how it will get browned and have a nice crust on it. But the Sous Vide process cooks the protein all the way through so that it is the perfect temperature all the way through. Just think of what it tastes like when you get a filet from Ruth Chris', its ALWAYS perfect, well this is the methodology they use for their steaks. Guarantee you will never cook your steak or chicken any other way once you start cooking like this! :)
https://anovaculinary.com/what-is-sous-vide/how-to-cook-sous-vide/

dbgreen1703
· January 14, 2017