I got my Anova today!

[Kaido]

what the heck, it's all healthy and stuff but you cook the thing in a hot plastic bag??


Eh...I guess this really makes the value of your meat very important. I'd imagine shit meat from Walmart would taste like what it is, low quality beef/poultry, and this would highlight that fact.

Wow the cooking times are long! I'll stick w/ teflon and cast iron

Complains about cooking in food-grade, BPA-free bags...and then cooks on Teflon. Okay :biggrin:

http://thegoodhuman.com/2007/07/31/what-teflon-is-and-why-you-should-avoid-it/

http://www.naturalchoicesforwomen.com/index.php?option=com_content&task=view&id=224&Itemid=56

 

[echo4747]

That's called "Flavor Concentration" (Trademark: zinfamous Industries, L.L.C.)

that can be good to a point... just don't want to over season... how much should one reduce seasoning? 25-50% ( im sure aromatic herbs can especially be reduced)

 

[echo4747]

I've decided to an immersion circulator. I called Anova and asked if they had any to ship from stock (I didn't care what color it was) Still isn't going to ship for 2-3 weeks. Has anyone purchased this from a distributor? If so who?

I was also looking for alternatives and the Sansaire is sold out as well. I can across a unit from Polyscience here: http://www.abt.com/product/65711/Pol...-CRC5AC1B.html
Has anyone found anything positive/negative about this unit? It claims to be 1100watts.

** On a side note has anyone took the plunge and purchased a "Polyscience Smoking Gun"? I think it could compliment the immersion circulator very well
http://www.youtube.com/watch?v=52t7r7VhcsA

 

[zinfamous]

I've decided to an immersion circulator. I called Anova and asked if they had any to ship from stock (I didn't care what color it was) Still isn't going to ship for 2-3 weeks. Has anyone purchased this from a distributor? If so who?

I was also looking for alternatives and the Sansaire is sold out as well. I can across a unit from Polyscience here: http://www.abt.com/product/65711/Pol...-CRC5AC1B.html
Has anyone found anything positive/negative about this unit? It claims to be 1100watts.

** On a side note has anyone took the plunge and purchased a "Polyscience Smoking Gun"? I think it could compliment the immersion circulator very well
http://www.youtube.com/watch?v=52t7r7VhcsA

As far as I know, they only ship from Anova. There was a huge holiday crunch. Took about 31 days for mine to ship. Consider yourself lucky.

Also, make sure you order the proper voltage

 

[zinfamous]

I have 2 arguments for it:

1. Food flavor
2. Energy level

I took a raw cooking class last year & it was some of the most delicious, best-tasting food I've EVER had in my life. I appreciate food, and it was just great! Plus you hardly need anything to "cook" - a blender, a food processor, and a dehydrator is pretty much it. I eat a Vegan restaurants every chance I get because I always discover new foods or different combinations of flavors that I don't find in traditional meals (especially given my food allergies). Some of the Vegan food I've had has been absolutely off-the-hook, which I never realized could happen without meat simply because I hadn't been exposed to it. Plus you probably already eat a lot of the stuff...bean burritos, oatmeal, a lot of Mexican food, bean chili, etc.

The second thing is energy level. When I've gone on a full-Vegan diet (not junk-food vegan, i.e. Boca burgers & soy ice cream), I've felt fantastic. I do road biking & I can do a 30-mile loop without even feeling tired at the end. So having constant, 100% energy all day is a HUGE benefit. The downsides are that it can get expensive (lots of fresh stuff) and you basically have to cook every single thing you eat, which is time consuming (both to shop & to cook). Plus, I love meat, so it's hard to give that up! The only downside is when you lose Vegan edge:

http://www.youtube.com/watch?v=vqqGZBRBLcM

http://www.youtube.com/watch?v=dLpCZ8g5uK8

Here's the problem I have with the Vegan Industry and, more insidiously, the raw food Industry.

This is one of those diets and more appropriately, lifestyles, that is not inherently bad. Indeed, there is a lot of sound truth to these diets that are very beneficial. However, like with any of the community-based diet movements tied in large part to what should only be called Nutrition "science," they are forever tainted by being driven by marketing and ad sales; never by real science. Don't ever, ever trust the majority of "data" published through any of these trade-driven markets.

And, this is the sad thing. What should be seen as one of the most important sciences in terms of directly impacting human health and lifestyle, the Nutrition field, is purely dominated by snake oil salesmen. To me, it is impossible to differntiate the Raw foodie charlatans claiming hogwash such as: blending your walnuts will cut the vitamins to pieces! or, humans did not evolve to eat meat! (the biggest lie to come from these knowledge-bereft huksters). The research is generated by industry, not by science.

Don't tell me things like "energy quotient" or "vitamin loading" or "juice cramming" because they are meaningless buzzwords that provide no value beyond the self-aggrandizing industry that coins them.

Now, is it a good thing to go after the industrialized meat industry that shits out high quantities of overly-processed goods, encourages us to eat more and more of it for each successive generation? Yes, that is a noble cause. Just don't pretend that the ones most actively championing such causes are actually providing you a better alternative (meaning--an alternative that is not driven purely by profit).

We very publicly damned the tobacco industry, and ourselves, for having allowed them to provide the only serviceable data regarding nicotine for decades. It baffles me that this model exists today with the "organic" industry, which is largely owned by Dole. That, and the neohispter shaman monks that tell me that I should be bathing with stones and eating raw food, based on their own wood spirit telling them that this is so.

No...just, no.

 

[echo4747]

As far as I know, they only ship from Anova. There was a huge holiday crunch. Took about 31 days for mine to ship. Consider yourself lucky.

Also, make sure you order the proper voltage

I did speak with Anova again this afternoon ...the woman I spoke with said Amazon also sells these too. The cost is $5.00 more ($204.99) It still ships from the same place and is in stock but will ship 1-2 days after order is placed. At this time all 3 colors are available on Amazon. Since I had $55 from some change I threw into a Coinstar machine a couple months ago .. that I happened to take an Amazon voucher for the payout ...I went ahead an ordered it.

If anyone is considering ordering an Anova and doesnt want to wait 2-3 for it to ship ,it may be worth the $5 extra and order from Amazon while they still have it in stock

 

[Hayabusa Rider]

I did speak with Anova again this afternoon ...the woman I spoke with said Amazon also sells these too. The cost is $5.00 more ($204.99) It still ships from the same place and is in stock but will ship 1-2 days after order is placed. At this time all 3 colors are available on Amazon. Since I had $55 from some change I threw into a Coinstar machine a couple months ago .. that I happened to take an Amazon voucher for the payout ...I went ahead an ordered it.

If anyone is considering ordering an Anova and doesnt want to wait 2-3 for it to ship ,it may be worth the $5 extra and order from Amazon while they still have it in stock

Congrats!

Once you have it we'll teach you the secret handshake :sneaky:

 

[zinfamous]

Once you have it we'll teach you the secret handshake :sneaky:

(bring lube, because the device has a wide girth...)

 

[echo4747]

(bring lube, because the device has a wide girth...)

speaking of lube .. has anyone tried adding some cooking oil to the water bath to reduce evaporation? Will the oil still float in the cooking vessel or will the anova create a little whirlpool and suck the oil under?

 

[zinfamous]

speaking of lube .. has anyone tried adding some cooking oil to the water bath to reduce evaporation? Will the oil still float in the cooking vessel or will the anova create a little whirlpool and suck the oil under?

nice transition.

I think the problem would be that oil will get into the machine and possibly gum up the heating coil and thermostat.

The Anova is easy to clean, but you do want to avoid leaking bags, basically anything but water getting to the sensitive bits.

I actually thought about this, probably earlier in this thread. Don't think it was answered. I havne't been able to find these online, but what we do in molecular labs, is cover the top surface of our water baths (essentially the origin of a sous vide device) with plastic beads.

They are simple hollow beads, so that they float. I'm not sure, but I believe they might be coated with an anti-bacterial/non adhesive layer so that you don't have to worry about constant cleaning. We don't have a circulating water bath in the lab, otherwise I would post a photo.

But, I do believe you can find them for baths--people tend to use perfumy beads that float on their bath water, or they used to. You obviously don't want that, but it tells me that the plain product exists.

 

[Hayabusa Rider]

speaking of lube .. has anyone tried adding some cooking oil to the water bath to reduce evaporation? Will the oil still float in the cooking vessel or will the anova create a little whirlpool and suck the oil under?

Don't do that, like ever. It won't work and you'll make your circulator a mess. For most purposes a stockpot and aluminium foil are good enough. You may need to add some water after several hours, but not all that much.

Some people have used circulators to cook unpackaged foods in a liquid, such as a stock, but I'll pass.

I'd just stick to basics since I'm a chicken.

 

[echo4747]

nice transition.

I think the problem would be that oil will get into the machine and possibly gum up the heating coil and thermostat.

The Anova is easy to clean, but you do want to avoid leaking bags, basically anything but water getting to the sensitive bits.

I actually thought about this, probably earlier in this thread. Don't think it was answered. I havne't been able to find these online, but what we do in molecular labs, is cover the top surface of our water baths (essentially the origin of a sous vide device) with plastic beads.

They are simple hollow beads, so that they float. I'm not sure, but I believe they might be coated with an anti-bacterial/non adhesive layer so that you don't have to worry about constant cleaning. We don't have a circulating water bath in the lab, otherwise I would post a photo.

But, I do believe you can find them for baths--people tend to use perfumy beads that float on their bath water, or they used to. You obviously don't want that, but it tells me that the plain product exists.

I work in metal finishing (electroplating) . We used something quite similar to what you mention. The are little solid polypropylene discs that float on top on plating solutions and form an insulating layer on top of the tank. We dont use them anymore because they would often get pulled out of the tank when the parts being plated were removed. Then they end up on the floor. I think I still have a box these around. I'll give them a try once my anova arrives

 

[zinfamous]

OH, I just found them in the Cole-Parmer catalogue sitting next to my bench:

example

lol, quite expensive!

http://www.usplastic.com/catalog/item.aspx?sku=3555&gclid=COis_ZXB6LwCFUNffgod1kQA1A

 

[Hayabusa Rider]

I work in metal finishing (electroplating) . We used something quite similar to what you mention. The are little solid polypropylene discs that float on top on plating solutions and form an insulating layer on top of the tank. We dont use them anymore because they would often get pulled out of the tank when the parts being plated were removed. Then they end up on the floor. I think I still have a box these around. I'll give them a try once my anova arrives

What many do is get a beer cooler and cut a hole of proper size through the lid. You can find more on that on the web and I believe TLC did it as well although I may be mistaken.

 

[echo4747]

What many do is get a beer cooler and cut a hole of proper size through the lid. You can find more on that on the web and I believe TLC did it as well although I may be mistaken.

that seems like a good idea... at first I'm going to try a 5 gal plastic pail. I may try and fabricate some type of stainless steel wire rack to keep the vacuum bags separated and submerged in the pail

 

[Hayabusa Rider]

that seems like a good idea... at first I'm going to try a 5 gal plastic pail. I may try and fabricate some type of stainless steel wire rack to keep the vacuum bags separated and submerged in the pail

:thumbsup:

 

[TastesLikeChicken]

that seems like a good idea... at first I'm going to try a 5 gal plastic pail. I may try and fabricate some type of stainless steel wire rack to keep the vacuum bags separated and submerged in the pail

You can see where I modified a Coleman cooler here. Another poster in that thread purchased an Anova, modified a 5 gallon bucket, and posted pics of his mod as well.

I really like the cooler. It is great for large roasts and can handle full racks of ribs too. I've done sous vide in it for 72 hours straight and nary a drop of water evaporated because it is so thoroughly insulated.

 

[Kaido]

Here's the problem I have with the Vegan Industry and, more insidiously, the raw food Industry.

Yeah, I dunno about all that. I just know that well-prepared raw, or vegetarian, or vegan food tastes really good & makes me feel awesome. I wish I had the discipline to go on a completely vegan diet like this one: (I've been screwing around with the Thrive Diet for years, but have never fully committed)

http://www.amazon.com/Thrive-Nutriti.../dp/B004GB1FTY

I can't speak for the cultural aspects, because I'm not against meat nor am I a hippie (but I do like granola) - I can only speak for my experiences of eating tasty food & feeling ridiculously good. I didn't know you could do much with vegetables beyond salads or a California roll until I started getting into a more veggie-based diet. Ethiopian food, in particular, is the bomb!

 

[zinfamous]

that seems like a good idea... at first I'm going to try a 5 gal plastic pail. I may try and fabricate some type of stainless steel wire rack to keep the vacuum bags separated and submerged in the pail

You can see where I modified a Coleman cooler here. Another poster in that thread purchased an Anova, modified a 5 gallon bucket, and posted pics of his mod as well.

I really like the cooler. It is great for large roasts and can handle full racks of ribs too. I've done sous vide in it for 72 hours straight and nary a drop of water evaporated because it is so thoroughly insulated.

oh, I like the mesh idea. I've currently been using clasps to keep my bags in place--I don't have a vacuum sealer, and while that hasn't been an issue for the meats, veggies have been more complicated because of all the air pockets created in the bags.

I went looking for coolers the other day for modification, and the the only reasonable option was a 5 gallon Igloo water cooler. Now, there's probably an issue with depth--using more water than you otherwise have to, and maybe not enough room for the larger projects that would beg for a cooler (unless I ever do get a sealer), but I like the idea of the water spout on the bottom for easy drainage. I couldn't find any info on the heat tolerance on that seal, however. I know some of these are rated for coffee, which would be more than sufficient, but this one only advertised itself for water.

thoughts? I might look into another simple plastic tub--I see photos of people using medium-sized clear plastic tubs, where you can easily fit a lid. I'm not sure of the preferred type of plastic, though--polyprop vs polystyrene?

 

[zinfamous]

Yeah, I dunno about all that. I just know that well-prepared raw, or vegetarian, or vegan food tastes really good & makes me feel awesome. I wish I had the discipline to go on a completely vegan diet like this one: (I've been screwing around with the Thrive Diet for years, but have never fully committed)

http://www.amazon.com/Thrive-Nutriti.../dp/B004GB1FTY

I can't speak for the cultural aspects, because I'm not against meat nor am I a hippie (but I do like granola) - I can only speak for my experiences of eating tasty food & feeling ridiculously good. I didn't know you could do much with vegetables beyond salads or a California roll until I started getting into a more veggie-based diet. Ethiopian food, in particular, is the bomb!

yeah, I went off on a rail there. I don't see how any of that is wrong. My main issue is that while there is some very legit personal evidence, and seemingly sensible data that reducing meat and increasing veggies and all that is much better for you--indeed, I think anyone would agree--the general science behind it barely exists, because it is controlled by Industry.

I find that extremely problematic. It makes it very difficult for a lot of people to find honest information when you have fly-by-nighters selling "magic" blenders based on meaningless buzzwords and noon, and selling centuries-old, long-disproven snakeoil like colonic irrigators at 2am, representing the primary information flow regarding diet.

Whenever I hear things like "people evolved....!" I know they are 100% full of shit. These people aren't scientists. They certainly aren't biologists and they certainly aren't anthropologists. They're salesmen with fake data, with no other goal but to profit off of general ignorance, and in a field that actually demands honest data.

 

[Imported]

oh, I like the mesh idea. I've currently been using clasps to keep my bags in place--I don't have a vacuum sealer, and while that hasn't been an issue for the meats, veggies have been more complicated because of all the air pockets created in the bags.

I went looking for coolers the other day for modification, and the the only reasonable option was a 5 gallon Igloo water cooler. Now, there's probably an issue with depth--using more water than you otherwise have to, and maybe not enough room for the larger projects that would beg for a cooler (unless I ever do get a sealer), but I like the idea of the water spout on the bottom for easy drainage. I couldn't find any info on the heat tolerance on that seal, however. I know some of these are rated for coffee, which would be more than sufficient, but this one only advertised itself for water.

thoughts? I might look into another simple plastic tub--I see photos of people using medium-sized clear plastic tubs, where you can easily fit a lid. I'm not sure of the preferred type of plastic, though--polyprop vs polystyrene?

I was gonna use this combo when I got my Anova:

http://www.amazon.com/Cambro-12189CW...1XVPAH05ZMBYS9

http://www.amazon.com/Cambro-1218SCC...ZWHQ10ENRH84WV

 

[echo4747]

After thinking about it some I may just go ahead and order this:
http://www.kegworks.com/stainless-steel-brew-kettle-20-quarts-5-gallons--2999-p177401

It would eliminate any concerns concerns of whether anything is leaching out of plastic container.Its not overly expensive I could also find it useful for other cooking (not sous vide related)

 

[zinfamous]

After thinking about it some I may just go ahead and order this:
http://www.kegworks.com/stainless-steel-brew-kettle-20-quarts-5-gallons--2999-p177401

It would eliminate any concerns concerns of whether anything is leaching out of plastic container.Its not overly expensive I could also find it useful for other cooking (not sous vide related)

The only issue would be getting a proper lid for extra long cycles--say 24-36 hours or whatever.

I doubt foil would cut it, but I suppose you could also just replace water from time to time. And if those floating pellets that you mentioned work, that might be the easiest solution.

I've been using a large stockpot--about half that size--and it's certainly fine for everyday meals.

 

[Kaido]

Another sous video enters the fray - Sousimple:

http://www.cnet.com/8301-13553_1-57617937-32/cook-sous-vide-as-simple-as-can-be-with-sousimple/

More of a DIY/customize-it-as-you-like it approach. Neat!

 

[Imported]

Another sous video enters the fray - Sousimple:

http://www.cnet.com/8301-13553_1-57617937-32/cook-sous-vide-as-simple-as-can-be-with-sousimple/

More of a DIY/customize-it-as-you-like it approach. Neat!

Doesn't circulate though. It looks like a temperature controller in a wooden box. Great if you go the DIY route, but if you want the finished product, I'd rather spend the extra $35 on a proven Dorkfood DSV.