Sous vide wand E84

September1

There is new generation of Anova wands for sous vide cooking and old generation can be purchased with a discount:
https://uk.anovaculinary.com/products/1st-gen-anova-precision-cooker

They seem to be delivering for free to Ireland.

Before purchasing google for "anova steam problem" and keep in mind that it is WiFi model so you need to have such network at home to use it, see this reddit thread:
https://www.reddit.com/r/sousvide/comments/4jcnaj/anova_precision_cooker_wifi_connectivity_issues/

I wish I could post better deal and without so many gotchas :-)

yoshimitsu

Can you use any zip-lock bag or do you need special ones from them?

yoshimitsu

yoshimitsu wrote: »

Can you use any zip-lock bag or do you need special ones from them?

Pretty lazy question... found the answer myself in about 8 minutes! (you dont need to buy special bags and vacuum sealer although it does provide the best results. here's a link that explains how to "vacuum seal" zip-lock bags https://support.anovaculinary.com/hc/en-us/articles/115000639906-How-do-I-vacuum-seal-my-bags-if-I-don-t-have-a-vacuum-sealer-)

I'm buying it (it connects to Alexa!)... thanks OP

yannakis

Might be a silly question, but I'll take the risk. Does the device have controls on it, or is wifi/app the only way to control it??

yoshimitsu

yannakis wrote: »

Might be a silly question, but I'll take the risk. Does the device have controls on it, or is wifi/app the only way to control it??

It looks like there is a control wheel on it (a bit like on a PC mouse for scrolling). I think that gives you a degree of control but you are meant to use the app (or Alexa!) to pick what kind of meat/food you are cooking and how you like it done. I have never seen one in action but it feels like the app is a bit of a gimmick, you effectively only need to control time and temperature so they could have easily put a page in the instruction booklet telling you how long to cook a medium-rare 200gr sirloin steak for example. but I guess the app makes it look "smart"!
I'm more curious to try the sous vide method of cooking which is supposed to be healthy, easy and to give unique results.
I'll let you know in about a week when i get it

September1

You can test sous vide without spending much, one of previous posters already explained how to use zip lock bags. Then you need an oven with defrosting and analog control, which means that even though those low sous vide temperatures are not printed, they can be achieved. It is a lot of hassle, but you can get this decent results. This wand just makes it much easier.

KrakityJones

I have one of these and they are excellent.

The app is definitely not needed - all the app does is set the temperature and time for you, you can do that with the scroll wheel, I used the app twice ever I'd say, novelty wore off pretty fast.

Oh and Aldi zip-lock bags are the job for these, but if you prefer not using so much plastic you can get silicon reusable ones on amazon pretty cheap.

Evil_g

Do I really need this? Why do I feel like I need this?

I'd use it twice and then leave it to live at the back of the cupboard forever. Wouldn't I?

yoshimitsu

Evil_g wrote: »

Do I really need this? Why do I feel like I need this?

I'd use it twice and then leave it to live at the back of the cupboard forever. Wouldn't I?

In all honesty if I end up using it 1-2 times per month i would consider it a successful purchase. I've just read it takes 2hrs to make eggs benedict (with sauce and all)!! :eek:

I'm guessing I'll be using it for steak/fish/roasts on weekends or special occasions

beardybrewer

As someone who has heard of soud vide but has never tasted the food cooked by it I'm sitting on the fence. Seems like a great price compared to what a posh friend paid a few years ago. I totally understand the bbq anthem of low and slow is probably what makes steaks cooked this way so good (breaks down muscle/liquefies and traps fat). Is it really worth the extra cooking time and cost? I mean can I make a great steak cooked straight on a grill 100% better by cooking this way? Or more like 10% better? or 20%? Trying to quantify something difficult to measure as it is so subjective.

September1

It is significantly easier, as you do not end up with a steak that is raw and burnt at same time if your BBQ skill are poor. You can also prepare ahead of time, so it takes some stress out.

However there are much more uses than steaks and in those you can get significantly more tasty results. For example simple chicken or turkey breast is much tastier and juicer if slow cooked.

magnavox

September1 wrote: »

It is significantly easier, as you do not end up with a steak that is raw and burnt at same time if your BBQ skill are poor. You can also prepare ahead of time, so it takes some stress out.

However there are much more uses than steaks and in those you can get significantly more tasty results. For example simple chicken or turkey breast is much tastier and juicer if slow cooked.

Second this, they are a great device. I made a DIY sous vide machine and it was the best idea ever.

Buy steak in Aldi in vacuum pack. Sous vide for an hour or two. Remove from packing, season, singe all sides on a hot pan for 30 seconds. Perfect steak every time. I use mine once a week.

Melendez

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Happy_Harry

Thanks OP, got my wife to order me one for Xmas.

SteelyDanJalapeno

What the hell is this

Melendez

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September1

Couple of recipes from their webpage:
Gin https://anovaculinary.com/sous-vide-gin/
Yoghurt https://anovaculinary.com/ultra-easy-sous-vide-yogurt-from-anovafoodnerd-justin-borecky/

Then if you really have a lot of time you can make 3 star chips: https://en.wikipedia.org/wiki/Triple_Cooked_Chips

dan185

Bought one without having a clue what it is, who has time to research?

Just researched. Who has 2 hours to cook steak?

dan185

on the flip side, my missus was looking at the screen over my shoulder and thinks she's getting a Hitachi Magic Wand for christmas.

Nope, 2 hour steak. give up your vegetarianism.

unklerosco

Aldi have one of these coming in on the 19th.. looks like they've one of the 'pot' versions too

Danny2580

Any online link to the Aldi one?

unklerosco

Danny2580 wrote: »

Any online link to the Aldi one?

Not yet, there's a pic of it in the upcoming specials

death1234567

dan185 wrote: »

Just researched. Who has 2 hours to cook steak?

You won't like the 48 hour lamb shanks so.

September1

It was delivered yesterday, it seems to be easy setup and easy to control from the app. Now I can safely put it into storage.

Melendez

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Basq

Bah, wouldn't have minded this. Shame it's OOS.

eoinf

Anyone looking for what the potential is with one of these should check out this blog for inspiration.

https://www.conorbofin.com/sous-vide-easy-to-master-for-masterly-food/

Anyone with a general interest in cooking should check out the blog regardless. My go to blog for daycent food.

mailburner

eoinf wrote: »

Anyone looking for what the potential is with one of these should check out this blog for inspiration.

https://www.conorbofin.com/sous-vide-easy-to-master-for-masterly-food/

Anyone with a general interest in cooking should check out the blog regardless. My go to blog for daycent food.

Looks good, well explained easy to follow, good job there.
almost sold on the sous vide also and sure it wouldn't have been too hard to tell where the blogger is from

BionicRasher

Looks interesting
questions...

Can you control this from outside your wifi network e.g. kick it off when I am leaving the office to have a meal ready when I get home?
Is sous vide really that good?
and finally.....do I really need another gadget in my kitchen cupboard??

September1

BionicRasher wrote: »

Looks interesting
questions...

Can you control this from outside your wifi network e.g. kick it off when I am leaving the office to have a meal ready when I get home?
Is sous vide really that good?
and finally.....do I really need another gadget in my kitchen cupboard??

Yes, you can control it from any place in the world. Yes it is really good. No, you don't.

Toast

Aldi one is on the in-store booklet now. 60 quid. No internet functionality. Less temperature accuracy. Seems to be a cheaper clone rather than a rebadged Anova.

loyatemu

Aldi also have vacuum sealers (and bags) in store from yesterday.

yannakis

loyatemu wrote: »

Aldi also have vacuum sealers (and bags) in store from yesterday.

These might be useful! Thanks

clint_silver

Toast wrote: »

Aldi one is on the in-store booklet now. 60 quid. No internet functionality. Less temperature accuracy. Seems to be a cheaper clone rather than a rebadged Anova.

are these in aldi now? the anova is sold out.

Toast

looks to be on the 19th.

Evil_g

Screw it. I don't care if I'm never use it and don't have space for it, I have to buy this.


https://www.aldi.ie/ambiano-sous-vide-wand/p/078153165697500

September1

Aldi wand has longer warranty, which would be probably easier to use as well.

I have Silvercrest vacuum sealer from Lidl and device is great but bags they included are very poor quality. I would say that sealer is pretty useful for packaging food, even if you do not do sous vide cooking.

Melendez

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padair

Melendez wrote: »

Could you post a link please? I haven't found reviews. There are reviews of a pot based one that doubles as a slow cooker.

Sorry deleted post, it was the slow cooker. My bad

Evil_g

Sold out on Parnell street. Anyone know where the best bet on the South side might be?

Evil_g

Sold out in every Lidl on the southside aparently.

Still on the look out for a bargain so.

clint_silver

4-5 left in ashbourne last night, I got one.

Gave it a go, quick learning curve. set temp at 62, 45 minutes. Youll need a big pot. It takes 10 minutes for the temp to reach 62, the timer only starts counting down once it hits the temperature.

I tried a fillet steak and a lamb steak. Used zip lock bags out of aldi. Air tight or so I thought but no, good bit of water creeped in to both bags. Didnt matter too much but I suspect meat will be better if none had got in.

Fried in some butter after, very tender, very happy with purchase. Just getting true air tight bags will be the challenge.

Melendez

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unkel

I won't knock it till I try it, but I can't see the appeal of sous vide steak. What am I missing?

By the looks of it, two rare steaks here:

"In the photo above, both steaks were cooked to the same internal temperature of 52°C / 126°F. The steak on the left was cooked sous vide, then seared using a blowtorch. The steak on the right was cooked on a cast iron skillet."



Linky

clint_silver

Having tried it last night I suppose the difference for me is the steak was cooked perfectly through and it was VERY easy to do without having to worry about taking out of fridge X amount of hours before to bring to room temperature.

If youre capable of cooking the perfect steak every time then maybe not needed.

First world problem really.

unkel

clint_silver wrote: »

the difference for me is the steak was cooked perfectly through

I wouldn't want my steak to be cooked through :eek:

Melendez

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unkel

Melendez wrote: »

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That's exactly what I love about a good (blue) steak. Crispy, caramalised on the outside. And still completely raw, uncooked and even still cold in the middle

About 60s each side on an extremely hot griddle pan, depending how thick the steak is

I get your point though. I guess sous vide steak is not for me.

padair

unkel wrote: »

That's exactly what I love about a good (blue) steak. Crispy, caramalised on the outside. And still completely raw, uncooked and even still cold in the middle

About 60s each side on an extremely hot griddle pan, depending how thick the steak is

I get your point though. I guess sous vide steak is not for me.

So, any reviews?

rubadub

unkel wrote: »

And still completely raw, uncooked and even still cold in the middle

unkel wrote: »

I won't knock it till I try it, but I can't see the appeal of sous vide steak. What am I missing?

seems you are missing the fact you are in a minority.

Many would want steak well cooked for safety reasons, there is a dangerous misconception that ALL steak will be fine if seared on the outside. You will see people sneering at peoples supposed ignorance about rare steaks, but I guess the majority of the sneerers are ignorant about the existence of needle tenderisation of beef, I am not sure how common it is here. In some countries they have to label meat as having been needle tenderised, not in Ireland though. These needles push into the meat, so pushing surface bacteria deep into the meat.

Some do not like any sign of pink in a steak for aesthetic reasons or whatever. With sous vide you can cook a big thick steak at a temperature which will only just make sure there is no pink in it. Then you can chill the steak and then sear it. The searing will usually warm up the chilled steak without further cooking it much. You will hear many chefs & foodies express utter disgust at the thought of well done steaks, and some might use the definition of "well done" as having no sign of pink left.

It would be interesting to cook a steak sous vide to just the point where there is no pink. Then feed these to chefs/foodies with blindfolds on who like their steak medium, and see what they think, bet they would think it is grand.

unkel

rubadub wrote: »

the existence of needle tenderisation of beef

:eek:

I've never heard about that before. Bit of a conspiracy theory?