I just got one. My first tries at bread worked out great. And cooked salmon using the sous vide mode, and some vegetables. They were great! I get that it is not 100% sous vide, but it sure cooks in a way my regular oven can not. Looking forward to trying more foods using this oven.
Can this be used to hold a brisket overnight after smoking it on smoker, I wonder if one will fit in it?? I’m sure it wouldn’t hold a 18 pound packer but maybe 10 or 12 pounder??….
When I read the reviews on Anova homepage I notice two things: tje positive reviews are mostly by african names with caucasian profile puctures, offering investment possibilities, and there are dozens (about 40 in Nov.2023) of bad reviews of confirmed profiles that mostly mention cracks in the water tank, error messages at start up procedure, bad WLan connectivity, water leaking, novsteam in tve oven but in the kitchen, and very bad customer service. Some customers received the third oven now, still not working, no grill no sous vide. Do you mean that by "they are continually working on and improving the firmware" or didn't you experience any flaws?
Great video. I just wanted to mention that there is an ikea deeper pan with a rack that fits in the anova and it is life saver especially when airfrying so you don't have to clean the oven after every use. I only use that one now and it is great.
Helpful. I see that it is not a pressure oven (would be nice) Is the element on the top same as the one on the bottom, round. One thing I have found on my Instant brand large toaster oven air fryer which does many things well ( no steam thermometer for internal temps, but does have rotisserie [never used by me] )is that it doesn't toast very well well ( I think its the infrared elements dont brown as well as "traditional" electric elements. How does the 700 dollar Anova do when it's time to toast your favorite slice or bagel. Steam toast? I'm talking "maillard reaction" PDQ.
I have a question that has bothered me for a while. How does cooking something in Sous-Vide mode at 80C and 100% steam for 1 hour differ from cooking something in Non-Sous-Vide mode at 80C at 100% steam for 1 hour? Now I have seen your video I am thinking maybe Sous-Vide mode uses the wet thermometer and the normal mode does not. Is that it?
yes, the wet bulb thermometer best represents the true cooking temperature at the surface of the meat. consider it the "feels like" temperature the weatherman tells you when there is a lot of humidity in the air. water and air heat up differently and effect food differently when cooking.a steam room at 80f will feel much different to you than a 80f sauna with dry air. the Anova Oven will not read the wet bulb temperature if it is not in sous vide mode..
Love your content and love that you made it clear the APO is NOT sous vide, I bought mine a few years ago thinking it was sous vide and found out the hard way and a lot of ruined cooks later that it is not. I've since learned how to use my "steam oven" and I love it, I use it almost daily for some of the reasons you outline. And thank you for your wet bulb and air temp explanation! I've come to understand that the APO can duplicate Sous Vide cooking recipes that require less than 2 hours (or so) of Sous Vide cooking without bags, like a New York strip steak, completely indistinguishable from my APO water immersion bath when I cook it in the APO. If I'm cooking a meat that takes longer than two hours I'll just bag it the same way I would with an immersion circulator and I get the same results. I do this with my Costco St. Louis style ribs, I put them in Ziplocs, remove the air and cook them for 48 hours at 150 degrees, then put them into a cold water bath to rapid cool them, then pull them out the next day to finish on the broiler or smoker, again they're undistinguishable from my water immersion sous vide cook. Things I love (some of which you mentioned): 1. The ability to control the temperature and the amount of humidity/steam via the app. 2. The speed at which it heats up, much faster than my gas oven. 3. The air fryer feature is great for so many things like re-crisping left overs and all the things people love about air fryers in general 4. The ability to duplicate sous vide for sous vide recipes under 2 hours long without bagging. 5. The ability to keep/hold foods at warm temp without overcooking or drying them out. I meal prep a lot, I cook meats and vacuum seal them and it is so convenient to just pop it in the APO after work and have it thawed and reheated in the bag without the affects of a microwave. Things I hate: 1. The fact that you cannot put the drip pan on the bottom sucks big time, a real pain in the ass and they have to give us a work around for this, perhaps spacing the pan with one of the wire shelves as you have done in some of your videos? People need to understand that the oven space is actually much smaller, probably by 20% of the total volume due to the fact you MUST put the drip pan on the lowest shelf rendering that shelf and the space beneath it useless (unless you purchase the 3rd party pan/rack you mention in this video). 2. The inability to share multi stage cooking recipes that will automatically program and run. For example, I found a cool Tri-tip video where the guy figured out a way to cook tri-tip with a multi-stage (aka multi-step/temp gradient) cook that gently raises the temp, then blasts it at high air fry temp, then holds at low temp and it stops the meat from turning grey. We should be able to create and share cooks like that via the app. 3. The inability to quickly cool/purge moisture. For example, I'd love to be able to cook a rack of pork chops "sous vide" for 1 hour to 140 degrees, then quickly purge the steam, drop the temp to room temp before immediately blasting it in air fryer mode to crisp it up, and then purge again to stop the cook and hold at 140 degrees with steam until ready to eat. I apologize in advance if I missed it on previous videos but I'd love to hear more about: 1. Various warming temps and humidity levels for various foods, I assume holding crispy roasted potatoes is different than holding veggies or meat? 2. I'd love to see a deep dive into Delta-T cooking, it's tricky because of carryover time and rapid heating of meat. Is there an equation or rule to the temp difference between the oven cook and desired meat cook? I assume it might involve the meat thickness? I saw your pork tenderloin video, very cool! 3. Are refrigerated food safe vacuum seal bags safe for sous vide? A lot of meats come pre-marinated and vacuum sealed (Costco Steakhouse Tri Tip). I've cooked them in my APO at 131 degrees for 4 hours in the original bag, then removed the bag and either finished in the broiler or tossed back in the fridge and taken out the next day and used the APO air fry setting to roast it and then lower temp until internal temp reaches 135. Big fan, keep it up!
I have a podcast episode where i spoke with one of the main developers of the APO, Scott Heimendinger where we discuss the apo in detail; - ruclips.net/video/5lmc8jFkt9A/видео.html and I also have a couple podcast episodes discussing Delta-T cooking ruclips.net/video/mwZ1VitUq2E/видео.html ruclips.net/video/kuNyHSudOck/видео.html
I came here just to see your opinion on replacing my sv stick. But you kinda glossed over it. You said that it can cook sv but you don’t use it for that bc the stick is better. But why? Does the food taste different, is the texture different, more or less moist? Lots of people on the fb page say they use it for SV but I really don’t trust just random comments from random strangers. Would love to see a deep dive on using this as SV.
@@bischofb a lot of what I use sous vide for is longer cooks, like over 6 hours. Sous vide is still a much better option for cooks that long just due ease of use, power consumption, etc. It is also much more precise temp wise than this method. you could get away with just using this for sous vide if you had to, but I still prefer my stick for about half of my sous vide cooks.
Here is a link to the pans if you are interested in them - amzn.to/3O2G1OS
I just got one. My first tries at bread worked out great. And cooked salmon using the sous vide mode, and some vegetables. They were great! I get that it is not 100% sous vide, but it sure cooks in a way my regular oven can not. Looking forward to trying more foods using this oven.
Sounds great!
Can it can replaace both a regular oven and a air fryer as well?
@@andyeban It definitely can. I haven't used my oven nor my microwave after I got it 2 years ago.
what is the interior material made from?
stainless steel...
do you also know about how much this weighs? It looks almost as big as a microwave in your video maybe as heavy too? @@FireWaterCooking
@@nessasnook 46 lbs
Cooking via phone from the pew, will you not burn in the afterlife for going to cel? Nice review.
between services... LOL
Nothing really to say, but I enjoyed this video. Thanks for making and sharing it.
Thanks for the comment @longdongsilver3267! your thoughts are appreciated...
Can this be used to hold a brisket overnight after smoking it on smoker, I wonder if one will fit in it?? I’m sure it wouldn’t hold a 18 pound packer but maybe 10 or 12 pounder??….
absolutely - ruclips.net/video/pGMRmlid9Tw/видео.htmlsi=WHh53DQ_TDVoEqrp&t=654
When I read the reviews on Anova homepage I notice two things: tje positive reviews are mostly by african names with caucasian profile puctures, offering investment possibilities, and there are dozens (about 40 in Nov.2023) of bad reviews of confirmed profiles that mostly mention cracks in the water tank, error messages at start up procedure, bad WLan connectivity, water leaking, novsteam in tve oven but in the kitchen, and very bad customer service. Some customers received the third oven now, still not working, no grill no sous vide. Do you mean that by "they are continually working on and improving the firmware" or didn't you experience any flaws?
i had 2 water tanks replaced, they did correct the problem by adding a heat shield.. mine is over 3 years old now and works fine... Still love it
Great video. I just wanted to mention that there is an ikea deeper pan with a rack that fits in the anova and it is life saver especially when airfrying so you don't have to clean the oven after every use. I only use that one now and it is great.
Great tip!
Drop that link for it
@@dawsyngrant362 Cook pretty much everything in it now!
Linky?
Can you send a link for the IKEA pan?
Does this fit in a standard sized built-in cutout? Or would it require to be placed on a countertop or in a custom enclosure size? Thanks
this produces steam vapor, i would not place it in a cutout
Helpful. I see that it is not a pressure oven (would be nice) Is the element on the top same as the one on the bottom, round. One thing I have found on my Instant brand large toaster oven air fryer which does many things well ( no steam thermometer for internal temps, but does have rotisserie [never used by me] )is that it doesn't toast very well well ( I think its the infrared elements dont brown as well as "traditional" electric elements. How does the 700 dollar Anova do when it's time to toast your favorite slice or bagel. Steam toast? I'm talking "maillard reaction" PDQ.
this has 3 elements, top, bottom, and rear... since it also has convection, it can toast to perfection...
Will this fit a 13x9 pan
Interior (W,D,H): 16.9 x 12.4 x 10in
@@FireWaterCooking so that's a yes
how accurate is the thermometer, i have had a few items that ha plug in thermometers and the are usually significantly off
within 1-2 degrees
You shouldnt have to descale if you are using distilled water, right?
I would follow what Anova recommends to avoid warranty issues.
I have a question that has bothered me for a while. How does cooking something in Sous-Vide mode at 80C and 100% steam for 1 hour differ from cooking something in Non-Sous-Vide mode at 80C at 100% steam for 1 hour? Now I have seen your video I am thinking maybe Sous-Vide mode uses the wet thermometer and the normal mode does not. Is that it?
yes, the wet bulb thermometer best represents the true cooking temperature at the surface of the meat. consider it the "feels like" temperature the weatherman tells you when there is a lot of humidity in the air. water and air heat up differently and effect food differently when cooking.a steam room at 80f will feel much different to you than a 80f sauna with dry air. the Anova Oven will not read the wet bulb temperature if it is not in sous vide mode..
Great video where did you buy the pans? thanks so much
amzn.to/3O2G1OS
Love your content and love that you made it clear the APO is NOT sous vide, I bought mine a few years ago thinking it was sous vide and found out the hard way and a lot of ruined cooks later that it is not.
I've since learned how to use my "steam oven" and I love it, I use it almost daily for some of the reasons you outline. And thank you for your wet bulb and air temp explanation!
I've come to understand that the APO can duplicate Sous Vide cooking recipes that require less than 2 hours (or so) of Sous Vide cooking without bags, like a New York strip steak, completely indistinguishable from my APO water immersion bath when I cook it in the APO. If I'm cooking a meat that takes longer than two hours I'll just bag it the same way I would with an immersion circulator and I get the same results. I do this with my Costco St. Louis style ribs, I put them in Ziplocs, remove the air and cook them for 48 hours at 150 degrees, then put them into a cold water bath to rapid cool them, then pull them out the next day to finish on the broiler or smoker, again they're undistinguishable from my water immersion sous vide cook.
Things I love (some of which you mentioned):
1. The ability to control the temperature and the amount of humidity/steam via the app.
2. The speed at which it heats up, much faster than my gas oven.
3. The air fryer feature is great for so many things like re-crisping left overs and all the things people love about air fryers in general
4. The ability to duplicate sous vide for sous vide recipes under 2 hours long without bagging.
5. The ability to keep/hold foods at warm temp without overcooking or drying them out. I meal prep a lot, I cook meats and vacuum seal them and it is so convenient to just pop it in the APO after work and have it thawed and reheated in the bag without the affects of a microwave.
Things I hate:
1. The fact that you cannot put the drip pan on the bottom sucks big time, a real pain in the ass and they have to give us a work around for this, perhaps spacing the pan with one of the wire shelves as you have done in some of your videos? People need to understand that the oven space is actually much smaller, probably by 20% of the total volume due to the fact you MUST put the drip pan on the lowest shelf rendering that shelf and the space beneath it useless (unless you purchase the 3rd party pan/rack you mention in this video).
2. The inability to share multi stage cooking recipes that will automatically program and run. For example, I found a cool Tri-tip video where the guy figured out a way to cook tri-tip with a multi-stage (aka multi-step/temp gradient) cook that gently raises the temp, then blasts it at high air fry temp, then holds at low temp and it stops the meat from turning grey. We should be able to create and share cooks like that via the app.
3. The inability to quickly cool/purge moisture. For example, I'd love to be able to cook a rack of pork chops "sous vide" for 1 hour to 140 degrees, then quickly purge the steam, drop the temp to room temp before immediately blasting it in air fryer mode to crisp it up, and then purge again to stop the cook and hold at 140 degrees with steam until ready to eat.
I apologize in advance if I missed it on previous videos but I'd love to hear more about:
1. Various warming temps and humidity levels for various foods, I assume holding crispy roasted potatoes is different than holding veggies or meat?
2. I'd love to see a deep dive into Delta-T cooking, it's tricky because of carryover time and rapid heating of meat. Is there an equation or rule to the temp difference between the oven cook and desired meat cook? I assume it might involve the meat thickness? I saw your pork tenderloin video, very cool!
3. Are refrigerated food safe vacuum seal bags safe for sous vide? A lot of meats come pre-marinated and vacuum sealed (Costco Steakhouse Tri Tip). I've cooked them in my APO at 131 degrees for 4 hours in the original bag, then removed the bag and either finished in the broiler or tossed back in the fridge and taken out the next day and used the APO air fry setting to roast it and then lower temp until internal temp reaches 135.
Big fan, keep it up!
I have a podcast episode where i spoke with one of the main developers of the APO, Scott Heimendinger where we discuss the apo in detail; - ruclips.net/video/5lmc8jFkt9A/видео.html and I also have a couple podcast episodes discussing Delta-T cooking ruclips.net/video/mwZ1VitUq2E/видео.html ruclips.net/video/kuNyHSudOck/видео.html
I came here just to see your opinion on replacing my sv stick. But you kinda glossed over it. You said that it can cook sv but you don’t use it for that bc the stick is better. But why? Does the food taste different, is the texture different, more or less moist? Lots of people on the fb page say they use it for SV but I really don’t trust just random comments from random strangers. Would love to see a deep dive on using this as SV.
@@bischofb a lot of what I use sous vide for is longer cooks, like over 6 hours. Sous vide is still a much better option for cooks that long just due ease of use, power consumption, etc. It is also much more precise temp wise than this method. you could get away with just using this for sous vide if you had to, but I still prefer my stick for about half of my sous vide cooks.
@@FireWaterCooking Thanks!
Can't buy it in Japan
sucks for you
🙏❤️🙏❤️🙏❤️🙏❤️🙏
Thanks for the comment @Rmirabil1! your thoughts are appreciated...